Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 09/05/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Some burgers tightly wrapped in hot hold unit 130F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Burgers reheated.
1.5
47.
4-501.11; Core; Ice build up at the bottom of freezer door. Gasket torn. Equipment shall be maintained in good repair. PIC put in work order prior to REHS departure.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2023
Score: 99.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few black containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; Ice build up at the bottom of freezer door. Gasket torn. Equipment shall be maintained in good repair. PIC put in work order prior to REHS departure.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 11/22/2021
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Black plastic containers stored clean on shelves have sticky residue and food debris inside. Food contact surfaces shall be clean to sight and touch. CDI: PIC placed containers in 3 comp sink for rewashing.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 05/27/2021
Score: 99
#
Comments
Points
General Comments
Full pans of chicken hot holding at 117-131F and chicken cheese wraps at 93F. Both products recently prepared and worked with. Ensure product cooked through throughout to proper reheat temperature before placing in hot-hold unit. When working with food, limit time out of temperature control as much as possible to limit dip in temperature. If drops below 135F during prep, aim to get the temp back up to 135F in hot-holding within an hour. The time a TCS food is off temperature (41F-135F) shall not exceed 2 hours. No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2021
Score: 100
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. When making sanitizer at 3-comp sink, make sure not to exceed water line measure so sanitizer doesn't get diluted too much.
Location: 301 ST MARYS ST RALEIGH, NC 27605-1731 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2020
Score: 100
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Recommend increasing temperature to hot-hold units and decreasing temperature to cold-hold units for improved hot-holding and cold-holding.
