Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 04/25/2023
Score: 100
#
Comments
Points
10.
5-202.12; Core; Hot water is 98F. Required temp at all hand sinks is 100F or above. Manager stated that hot water heaters were down. She stated that work order had been put in and they were currently under emergency handwash procedures boiling water, washing hands, hand sanitizer and gloves.
0.0
50.
5-103.11; Priority Foundation; Hot water heaters are down. Manager stated work order had been placed and new water heaters were ordered. She stated school is under emergency procedures for washing hands, boiling water and manually washing dishes. Must have sufficient hot water to maintain required temps at hand sinks, dish sinks, and hot water dishmachine if its used. Will follow up 5/5/23.
0.0
General Comments
No points deducted on this inspection because manager and staff were taking proper action in case of a no hot water situation. A follow up will be done to check repair. Good Food Temps! Follow-Up: 05/05/2023
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 01/20/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One hot hold cabinet was turned off with pizza inside reading 106F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure units are turned on and heat setting is high enough to maintain proper temps. Staff should monitor all food temps frequently. Pizza reheated in oven to 165F or greater and placed back into hot hold. CDI
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/26/2022
Score: 100
#
Comments
Points
General Comments
During summer school 2022 lead water samples were taken at prep sinks. There was a tilt kettle sprayer that was not tested. On July 12, 2022 my office was told that the kettle sprayer did not and will not be used. During todays inspection when asking the School year manger about the kittle sprayer she does use it and has not used it yet this year. I will be dropping a water sample bottle for her to test one day next week. This sample must be taken on a first draw.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 11/25/2019
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2019
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 02/14/2019
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2018
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/07/2018
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 06/01/2018
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 02/09/2018
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 05/02/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
8.
Several packages of foods (marshmellows, jello mix, sugar packs) showed evidence of mice bite marks and holes. All packages of food that are in soft plastic, bags or open boxes need to be placed in a rigid plastic container that has a sealed lid OR in the cooler. Immediate pest control is needed for rodents! All foods that were contaminated were disposed of.
1.5
10.
Install sneeze guards on the serving line (entire first bar is missing guards on 1 side). Individually wrap all foods until sneeze guards can be installed.
0.0
18.
Several foods on the serving line without a time documentation on time control log sheets. Once a food item has been removed from temperature control and placed on serving line, the time must be recorded.
1.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Will return to verify complaince with dry foods and the sneeze guards.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 02/27/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
26.
Once any bag of dry food (rice,sugar,chips,noodles, etc) is opened, place the remaining contents in a covered container. Zip type bage of container with a lid.
0.0
28.
Rodent droppings seen in the dry storage room, glue-board trap with an old dead mouse on it below shelving. Continue pest management to remove rodents from facility. Monitor on a daily basis to remove traps with pest on them. Keep dry foods protected!
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Thermometers need to be cleaned before placing back into sanitizer cups.
0.0
17.
Trays of cheese quesadillas on rolling rack by oven were too warm. Keep foods in the cooler at 45F or below until ready to use. Do not sit foods out at room temperature for extended periods of time as this allows it to come into the temperature danger zone.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
2.
Do not place opened employee drinks in coolers or freezers above food items. Store all employee drinks in approved locations away from food and utensil areas.
0.0
45.
Replace all missing or damaged ceiling tiles in the kichen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 02/17/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Make sure all paperwork and lables are filled out completely for HACCP documentation. All potentially hazardous foods on the serving line should be fully documented at each pan change.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Sanitizer in spray bottle was too strong, sanitizer in one bucket was weak. Make sure all sanitizers are the approved strength. Use test kits to check strength. Weak sanitizer is not effective, strong sanitizer may be unsafe for use in food service areas.
1.5
16.
Pizza holding in the holding cabinet at 122 degrees F. All hot potentially hazardous foods must hold at 135 degrees F or above. Items were reheated to 165 degrees F or above.
2.0
18.
Missing HACCP sheet and labling for chicken salad on the serving line. Missing times for pizza pan changes. Make sure to document all necessary times and temps for every pan change. Make sure all potentially hazardous foods served on the line are documented.
0.0
40.
Minor cleaning to fan covers in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 05/15/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Pizzas and cooked cut potatoes not > 135 f in hot hold cabinet. Hot foods should hold 135 f or above temperature, foods reheated to 165 f.
2.0
31.
NOT OBSERVED
0.0
2.
GENERAL COMMENT All employee beverages must be kept away from food prep and storage areas!
0.0
3.
CORRECTED DURING INSPECTION Two employees returned to kitchen from dining area (break) and handled food & food containers/equipment without washing hands. Always wash hands upon entering kitchen before handling foods or clean items.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT One box of beef chunks in freezer recommended to not use. Box is torn and exposed bag of food is torn open.
0.0
11.
CORRECTED DURING INSPECTION One of two sanitizer buckets weak in strength. Must be at least 200 ppm Quat Ammonia strength. Bucket was remade.
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: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED; GENERAL COMMENT Need to use a cooling method to rapidly cool hot foods. Ice baths, packs or paddles. Cold pans & shallow pans.
0.0
28.
GENERAL COMMENT Continue pest managment.
0.0
36.
Ventilation in freezer is damaged and dripping water on to floor below. Repair drip. Continue not storing any foods below drip.
0.5
6.
CORRECTED DURING INSPECTION Cooked lasagnas in freezer from unapproved source (teachers brought from home & stored in freezer). Do not allow any foods in the food prep area/storage area the from an unappoved source such as homes/churches. Lasagna was removed from facility.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION One bucket on sanitizer was weak (main bucket on prep line). Keep at least 200 ppm when using a quat ammonia. Bucket remade.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 01/06/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Chick fil-a patties (2 pans) in hot hold unit 126-134. Foods must stay 135 f or above in hot holding. Patties were reheated to > 165 f.
2.0
17.
CORRECTED DURING INSPECTION Previously frozen pizzas by oven 68 f. Must stay 45 f or below. Remove only what is needed at that time to cook. Pizzas cooked to > 165 f.
2.0
28.
Rodent droppings seen on packages of food (peantu butter) in storge room. Remove & prevent.
1.0
45.
GENERAL COMMENT Ceiling by dishmachine is leaking rain water. Manager was aware of problem & was not using dishmachine. Repair leak immediately.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Brownies must be individually packaged or under a sneezeguard on student self service line. Raw hamburger was above milk in cooler. Keep raw meats below or away from the ready to consume items. Pipe (copper) from ventilation in the walk-in freezer is dripping water & freezing on boxes of food below. Repair drip or do not use area to store food by 1-13-09.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 04/22/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
1.
SEVERAL BAGS OF HAMBURGER, HOT DOG AND HOAGIE BUNS FOUND WITH MOLD ON THE PRODUCT. BAGS WERE DISCARDED. CHECK SUPPLY OFTEN AND REMOVE CONTAMINATED PRODUCT.
2.5
20.
DO NOT BLOCK OR STORE ANY ITEMS NEXT TO THE HANDSINK. MUST BE ACCESSIBLE. HANDSINK WITH OUT HOT WATER CANNOT BE USED UNTIL REPAIRED.MAKE SURE ALL EMPLOYEES UNDERSTAND.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 01/28/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
MEAT AND CHEESE SALADS AND SANDWICHS MUST HAVE A TIME CONTROL RECORD ON THE 'CLOCKS' ON ON HACCP WORKSHEET. BEFORE ANY FOODS ARE PLACED ON THE LINE FROM HOT HOLD CABINET THEY NEED TO HAVE THEIR TEMPERATURE CHECKED TO MAKE SURE THEY ARE >135 F. THE TIME CONTROL METHOD ONLY WORKS IF THE FOODS ARE PLACED ON THE LINE AT > 135 F WHEN HOT AND DOCUMENTED.
2.5
3.
ICE FROM THE FREEZER IS DRIPPING ON BOXES OF FOOD BELOW THE VENTILATION. REPAIR DRIP. BOXES OF FOOD HAVE BEEN MOVED WHILE WAITING FOR REPAIR. CONTINUE NOT USING AREA FOR STORAGE UNTIL FIXED.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 11/02/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
MEAT AND CHEESE SANDWICHES ON SERVING LINE 59 F. MUST BE 45 F OR BELOW. IF UNABLE TO KEEP 45 F OR BELOW THEY MUST BE LABELED WITH TIME REMOVED FROM COOLER (45 F). SUGGEST USING TIME CLOCK LABEL
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2007
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
20.
DO NOT BLOCK THE HANDSINK THAT IS IN ROOM TO RESTROOMS. EMPLOYEES MUSTWASH HANDS AT THIS SINK AFTER EACH TRIP TO THE RESTROOM. THEY MUST THEN WASH HANDS IN THE KITCHEN HANDSINK IF THEY ARE GOING TO HANDLE ANY FOODS.
2.0
3.
BOXES OF FOOD IN THE FREEZER HAD FROZEN PUDDLES OF WATER ON THEM FROM THE VENTILATION SYSTEM. REPAIR SYSTEM AND MOVE ALL BOXES FROM THE DRIP/LEAK. REPAIR OR MOVE STORAGE BY 9-14-07 FOR A REVISIT.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
REPAIR DRIP IN FREEZER SO IT DOES NOT GET ON FOOD CONTAINERS. MOVE FOODS FROM UNDER DRIP AND DISCARD ANY FOODS THAT HAVE BEEN CONTAMINATED. COUPLE BLOCKS OF CHEESE HAD MOLD ON THE ENDS. (DISCARD).COOKIES AND OTHER FOODS (EXCLUDING INTACT FRUITS) MUST BE UNDER SNEEZEGUARD OR BE WRAPPED.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
ONE HOLDING CABINET HOLDING CHICKEN SANDWICHS AT 131 F. HAVE CABINET CHECKED BEFORE USING AGAIN. ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE IN CABINETS.
Location: 301 E. MAIN STREET MICRO, NC 27555 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2006
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
HAMBURGER OUT ON FOOD LINE WERE AT 135 F, COLD CHICKEN IN SALAD WAS AT 48 F. REACH-IN WARMER HAD SOME HAMBURGERS AT 135 F. ALL HOT HOLD FOODS SHOULD BE KEPT AT 140 F OR ABOVE, ALL COLD HOLD FOODS SHOULD BE KEPT AT 45 F OR BELOW.
2.5
24.
LIVE ANTS SEEN IN DISHWASHER AREA AND ON PEANUT BUTTER & JELLY FOOD PAN. AN EFFECTIVE PEST CONTROL IS NEEDED.
