Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2023
Score: 99.5
#
Comments
Points
40.
2-402.11; Core; Observed food employee not wearing any hair restraints while working with food. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - she put on a hairnet.
0.0
55.
6-501.12; Core; Observed that floor under the crates of milk in walk-in cooler has old stains (spills of milk). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 11/14/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Found a bottle of dish soap that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC labeled the bottle.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 08/17/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Ice machine has pink debris build up inside along ice shield. Food contact surfaces shall be cleaned at a frequency that precludes accumulation of soil. Advised person in charge to have machine cleaned.
0.0
23.
3-501.18; Priority; Salsa observed in walk in cooler with prep date of 7/25/22 that has not yet been discarded. Temperature control for safety/ready to eat food shall be discarded at the end of the 7 day shelf life. Corrected During Inspection - Person in charge discarded this item.
1.5
General Comments
Inspection led by Chelsea Vincent. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 02/01/2022
Score: 100
#
Comments
Points
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 04/16/2021
Score: 99.5
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health. Follow-Up: 04/22/2021
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 01/14/2020
Score: 100
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Very good inspection today. Keep it up!
Location: 7833 Fussell AVE CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 08/02/2019
Score: 100
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
