Location: 40 Scholar Dr Clayton, NC 27520 Facility Type: Private School Lunchrooms Inspection Date: 05/02/2024
Score: 99.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; use only approved thawing methods to thaw TCS foods. Ham and cheese sandwiches were being thawed at room temperature on a speed rack by the oven. This is not an approved thawing method. Thaw under running water, under refrigeration of 41F or below, in a microwave, or as part of the cooking process. Sandwiches are pre packed in blister packages and not able to be thawing under running water. These items were placed on time control with time stamp starting at time of removal from refrigeration and must be discarded or used within 6 hours ensuring that no parts rise above 70F. Add this item to the written time control policy going forward and add time stamps to the items. CDI
0.5
General Comments
Keep a copy of the written time control policy available for inspection at all times. Follow all aspects of the written policy including time stamps and discard parameters.
Location: 40 Scholar Dr Clayton, NC 27520 Facility Type: Private School Lunchrooms Inspection Date: 09/19/2023
Score: 99.5
#
Comments
Points
23.
3-501.17; Priority Foundation; precooked egg patties in the 2 door cooler removed from larger packaging must have a date label and may only be held for 7 days with day 1 as the date of the outer packaging being opened. Egg patties were in the thawing process in a ziploc bag without a date label. date label was added at inspection. CDI education.
0.0
35.
3-501.13 ; Priority Foundation; Chicken tenders and fries were removed from freezer and placed on the speedrack to thaw at room temperature. Do not thaw TCS foods at room temperature. Chicken tenders were at 68F and were placed in the oven to finish reheating. Thaw under refrigeration, in a microwave, under running water of less than 70f or as part of the cooking process. CDI placed in oven.
0.5
General Comments
prepared garden salads may be held for more than 24 hours if held at 41F at all times and date labeled to be held for no more than 7 days.
Location: 40 Scholar Dr Clayton, NC 27520 Facility Type: Private School Lunchrooms Inspection Date: 05/30/2023
Score: 99
#
Comments
Points
28.
7-201.11; Priority; Spray bottle of degreaser was stored on the splash guard on the prep sink with clean tongs and other utensils. Store all chemicals below and way from clean utensils and away from prep areas. Bottle removed at inspection. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
Location: 40 Scholar Dr Clayton, NC 27520 Facility Type: Private School Lunchrooms Inspection Date: 03/08/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hamburgers and patties in the hot holding cabinet were holding at 106-108F. The required hot holding temperature for all TCS foods is 135F. Do not cool down and use foods for the next day that were not held at 135F. Time control is recommended in place of temperature due to the limited time of food service in the facility and the limited space for cooling of foods. A template policy was provided to the PIC at inspection and may be used as the facilities written policy going forward if desired. All hot held items were placed on time control at inspection with a discard time of 1:37pm - 4 hours after removal from the oven. CDI
1.5
General Comments
Template employee health forms and vomit and diarrhea clean up plans provided to PIC at inspection.
