3-202.11; Priority; Facility is not temperature checking food received at the vendor locations prior to receiving it for service. When asked, vendor specialist stated they did not have a thermometer or logs to record the food as it is received. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 41F or below when received. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified in the final cook order and received hot shall be at a temperature of 135F or above. CDI: Logs and thermometer supplied to vendor specialist.
1.0
16.
4-602.11; Core; Pink build-up inside ice machine basin. Equipment component such as ice machines shall be frequently cleaned. Please have ice machine thoroughly cleaned.
0.0
24.
3-501.19; Priority; Facility is utilizing a 4-hour time hold for their lunch service that includes food received from outside vendors. When asked, facility was unable to verify that the food is removed from temperature control (the vendor) within 135F or above or 41F or below. Food is then transported to the school in soft sided insulated bags that are unable to adequately hold the food at 135F or above, or 41F or below. Therefore, the time hold must begin when removing the food from the vendor and must be within the proper hot-holding and/or cold-holding range to be received. All food received from the vendor location must be served and discarded within 4-hours from the initial removal from temperature control (vendor location). Facility is also distributing food to The Raleigh School, which is portioned out and transported again from Cardinal Gibbons. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 41F or less when removed from cold holding temperature control, or 135F or greater when removed from hot holding temperature control. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, the FOOD shall be cooked and served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES that exceed a 4-hour limit shall be discarded. Verification Required: Please have temperature logs sent to REHS for the following week starting Monday, August 25th to ensure that food is leaving the vender at 135F or above/41F or below. This is to ensure that the 4-hour time holding procedure implemented by this facility is on track, and the food is not spending additional time in the temperature danger zone while awaiting pick-up.
1.5
General Comments
Please send vendor temperature logs to Peri Wall at peri.wall@wake.gov from Monday, August 25th to Friday, August 30th for review. Follow-Up: 09/02/2024
3-501.16(A)(1); Priority; Chicken inside insulated bags were received below 135F. TCS foods shall be maintained hot at 135F or above. CDI: Discussion on time-holding procedures had with PIC. Facility will send step by step procedures for what to do when food is out of temperature to EHS in the next week along with their receiving and transportation of food procedures. EHS suggested using temperature logs to check food provided by the vendor.
1.5
General Comments
Please contact EHS Peri Wall by email at peri.wall@wake.gov or by phone at (984) 220-7242 if you have any questions.
3-501.16(A)(1); Priority; Pizzas and egg and cheese bagels holding below 135F on service line. TCS Foods shall be maintained at 135F or above. CDI: Items placed on a time hold for their breakfast service and two lunch services. TPHC paperwork provided during inspection.
1.5
49.
4-602.13; Core; Ice build-up on walk-in freezer condenser unit. Nonfood-contact surfaces of equipment shall be cleaned as often as necessary to keep them clean.
