Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/27/2023
Score: 100
#
Comments
Points
2.
2-102.12 (A); Core; At all times cafeteria is in operation, there must be a certified food protection manager on duty. New manager is currently taking servsafe and will be certified by Nov. 2023. If not in compliance next inspection, points may be deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There were a couple cartons of milk in the display cases that were 42 degrees F. Do not over stack milks, make sure they are all staying 41 degrees F or lower at all times. CDI, milks re stacked.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/09/2022
Score: 100
#
Comments
Points
General Comments
For the pre-K classrooms, each tray must be documented with time OR each classroom must receive a sheet of paper with the documentation of time for when food is being plated.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 12/10/2021
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One rack of sweet potato fries was out of temp. This door has a lock that is not sealing properly. Fries were reheated to 165F. Repair door latch so doors stay shut when hot holding. CDI
0.0
General Comments
Final rinse temp gauge does not appear to be working properly. Was only reading 150F. My plate thermometer read final rinse temp at 167F on the plate surface. Dishwasher is appears to be working properly.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 12/02/2019
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/23/2019
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 03/15/2019
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/29/2018
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2018
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2018
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/09/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Foods on serving line being served to children without a time documentation of when they were placed on the line. When foods are placed on the serving line, the time must be recorded on the Time-Documentation sheets.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/17/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
17.
Trays of Chicken o's by oven waiting to cook, oven in process of cooking other trays. Do not leave trays of food out at room temperature, return to cooler until ready to prepare.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/23/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
3.
Remind the teachers/school staff about proper handwashing before serving children and that they do not have access to equipment in the kitchen such as the ice machine. Cafeteria staff only should be handling foods and food equipment. School teachers/staff do not have the ability to enter the kitchen thru the back door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/03/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitizer in one spray bottle was much too strong. Dilute all quat solutions to 200-300 ppm. Sanitizer that is too strong may be unsafe for use in food areas. Use test kits to check strength.
0.0
21.
Hot water was 115-122 degrees F. Need minimum of 140 degrees F at the tap, due to hot water dishmachine.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
3.
Make sure all employees are properly washing hand before serving food. Employee observed washing hands for about 3 seconds. This is not sufficient time to properly wash hands. Please review servsafe procedures on hand washing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Great job on TILT/HAACP procedure and documentation.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 01/21/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
18.
A couple of lables had not been changed when pan was changed. Make sure to change lables everytime a pan change is made. HACCP sheet documentation should match the pan lable on the line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/19/2009
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
18.
Make sure all HACCP documentation is complete for each item of food being documented. A few items were missing time or temp documentation, but overall good records.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/07/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
3.
CORRECTED DURING INSPECTION Teachers who plate food for the children, must wash their hands in the kitchen handsink before putting gloves on. Gloves or antibacterial hand sanitizer is not a sub. for handwashing. Just because teachers are allowed to enter the kitchen to handwash, this does not give them free access to all parts of kitchen. Suggest designating the handsink on wall by ice machine as staff (school staff) handsink use instead of sink in the middle of kitchen.
2.0
7.
NOT OBSERVED
0.0
8.
GENERAL COMMENT Moldy peanut butter food & discarded. Check foods often for spoilage. Recommend discarding all foods that are never going to be served.
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: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 01/29/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
AT THE TIME OF INSPECTION, NO SANITIZER SOLUTION WAS AVAILABLE IN ANY BUCKETS. WHILE OPERATING, KEEP A SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA AVAILABLE AND USE.
2.5
3.
STORE RAW EGGS IN THE SHELL BELOW OR AWAY FROM THE READY TO CONSUME ITEMS. HAMBURGER COOLING IN WALK IN WAS 119 F - 128 F, COOKED AT 8:00.ALL FOODS MUST BE COOLED: 2 HOURS > 135 F - 70 F AND 4 HOURS 70 F - 45F. USE AN ICE BATH AND TRANSPORT HOT FOOD TO COOL PAN TO COOL WITHIN THE PROPER RANGE OF TIME & TEMP.
Location: 201 W SANDERS ST SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/18/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
THREE SERVING LINES OF HOAGIE SANDWICHES 118 F - 125 F. MEAT AND CHEESE FOR SALADS 49 F - 52 F. TIME ON DOCUMENTATION SHEETS WAS 11:00 ACTUAL TIME OF INSPECTION WAS 10:45. TIME SHEETS MUST BE ACCURATE WITHTHE TIME AND THE TEMPERATURE FOODS ARE PLACED ON THE SERVING LINE.
