Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/26/2023
Score: 100
#
Comments
Points
23.
3-501.18; Priority; One pan of sausage patties in walk-in cooler with date of 9/14. PIC stated was supposed to be thrown away. Can only hold items for 7 days then should be discarded. CDI PIC discarded.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
48.
4-204.115; Priority Foundation; Facility must get irreversible temperature measuring device for measuring surface temperature of utensils due to having high temp dish machine. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/06/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/28/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/21/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/16/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/31/2012
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
10.
A severly dinted can was being held with other cans of food. Any damaged food item shall be disposed, or if being held for credit or exchange shall be labeled as such and held in an approved area.
0.0
46.
Replace blown light in hood vent.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/01/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Rack with several trays of cheese stuffed bread sticks by oven 72F-75F. Bag with same cheese sticks by prep station, bag of meat sauce by prep sink. Cheese is potantially hazardous and must be held under temperature or time control. Only remove from the cooler/freezer what is immediatly going to be prepared and return remaining portions so foods do not warm to the temperature danger zone.
2.0
18.
Make sure to document a time of foods as soon as they are placed on the serving line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 07/14/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Repair drip in walk in freezer so ice/water does not get on food or food boxes. Discard any food that has ice or water contaminating the food. A pan was placed on the top rack to catch any drips until the unit can be repaired. Discard any oil containers that have been wet from floor cleaning processes.
1.5
18.
Make sure all time logs are filled out as soon as the food is placed on the serving line!
0.0
41.
Do not allow mop water to on ground outside. All floor cleaning chemicals must go into floor drains or in canwash.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/20/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Dishmachine was not properly heat sanitizing the food pans and utensils. Gauges read 140F sanitizing cycle temp. Booster heater switch found to be off, turned on and gauges now reading 190F. Thermolabels now indicating that the dishmachine is properly heat sanitizing. Check before each day of operation that machine is properly operating.
1.5
44.
Keep dumpster doors and restroom doors closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Great documentation of time clocks on serving line!
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/01/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION HACCP sheets and/or time clocks not marked or documented for some of the potentially hazardous foods. Document on HACCP sheets the time foods were placed on serving line and/or mark clocks (labels) for the time the product was placed on serving line. Required.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/12/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION Hot dogs, chili, chicken salad all on serving line and being served without any time/temp. documentation of clocks or HACCP sheets. The time the product was removed from temp. control must be recorded for each food item.
1.5
24.
Frozen hot dogs in pan in prep sink and in standing water. Use cold running water to thaw product at prep sink, not standing water.
0.5
31.
NOT OBSERVED
0.0
42.
GENERAL COMMENT Hose at the prerinse for the dishmachine is hanging below the flood rim of sink. Shorten hose length/repair so it does not have the ability to hang below flood rim.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water from the fans/ventilation in the walk-in freezer is dripping and freezing on many boxes of food and the floor. Boxes of food have been moved. Do not store any items below drip unit repaired.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 07/15/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE IF TIME IS USED AS A CONTROL METHOD ON FOODS BEING SERVED FROM THE FRONT SELF SERVICE LINES, THEN ALL FOODS THAT ARE POTENTIALLY HAZARDOUS MUST BE MARKED WITH THE TIME IT WAS PLACED ON SERVING LINE. (PIZZA'S NOT MARKED) EACH TIME A NEW PRODUCT IS SET ON SERVING AREA, TEMP MUST BE TAKEN TO MAKE SURE IT IS > 135 F AND RECORD TIME. SERVE OR DISCARD WITHIN 4 HOURS.
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 849 N MAIN ST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
SANITIZER STRENGTH IN 2 BUCKETS WAS WEAK OR VACANT, CHECK AFTER MAKINGTO ENSURE STRENGTH, UTENSIL FOUND STORED DIRTY, CLEAN BEFORE STORING. CLEAN INSIDE THE ICE MACHINE TO PREVENT MOLD/MILDEW.
