Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 04/09/2024
Score: 98
#
Comments
Points
16.
4-501.114; Priority; Chemical concentration coming out of the 3-compartment sink dispenser is reading 0ppml. A chemical sanitizer shall be used at the EPA registered concentration. CDI: Work order placed during inspection, facility to hand mix sanitizer mean time.
1.5
41.
3-304.14; Core; Wiping clothes stored in sanitizer buckets at 0ppm concentration. Cloths-in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration. CDI: Work order placed during inspection, facility to hand mix sanitizer mean time.
0.0
49.
4-601.11(B) and (C); Core; Ice build-up on condenser unit and on piping inside walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, soiling and debris. Work order placed during inspection.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 10/31/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue left on several dishes stored as clean. Equipment shall be maintained clean to the sight and touch. CDI: Dished moved to be cleaned again. Repeat Violation.
1.5
16.
4-602.11; Core; Minor build-up beginning inside ice machine basin. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold.
0.0
39.
3-305.11; Core; Opened boxes of food items stored under leaking ice accumulation inside walk-in freezer. Ice build-up observed on boxes. Food shall be protected from contamination by storing the food in a clean, dry location away from splash, dust, or other contamination. CDI: Boxes removed from under condenser.
1.0
49.
4-601.11(B) and (C); Core; Ice build-up on condenser unit and on piping inside walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, soiling and debris.
0.0
56.
6-403.11; Core; One employee drink stored on prep surface near dish machine, one half empty water bottle stored on dry storage shelving. Lockers or other suitable facilities shall be provided for safe employee item storage.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/15/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue left on several dishes stored as clean. Equipment shall be maintained clean to the sight and touch. CDI: Stickers removed during inspection.
1.5
47.
4-501.11; Core; Few gaskets torn/warmed on reach-in units. Minor rust on shelving inside cooler units. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; Food debris collecting inside reach-in cooler units. Ice build-up on piping behind freezer condenser. Nonfood-contact surfaces of equipment shall be frequently cleaned.
0.5
55.
6-501.12; Core; Cleaning needed on flooring in dish pit area. Physical facilities shall be maintained clean.
0.0
55.
6-501.11; Core; Tiling broken and collecting water near floor drain in dish pit area. Physical facilities shall be maintained in a state of good repair.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 01/31/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Ham and chopped cabbage were incorrectly dated beyond 7 days. Temperature controlled for safety foods shall be accurately date marked and maintained for 7 days. CDI: Labels added.
1.5
47.
4-501.11; Core; Gaskets on vegetable and fruit reach in cooler were torn. Equipment shall be maintained in a state of good repair. Repair gaskets.
0.0
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: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 11/14/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Ice machine was soiled with pink residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. CDI: Ice machine was cleaned.
1.5
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: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 09/13/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Four trays of beef patties were maintained below 135F. Food being held hot shall be maintained at 135 or above. CDI: Trays were placed back in the oven to reheat to 165F and steam wells were increased in temperature.
1.5
44.
4-903.11(A), (B) and (D); Core; Dishes were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow dishes to air dry before stacking.
0.0
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 04/22/2022
Score: 99.5
#
Comments
Points
48.
4-302.13; Priority Foundation; Facility did not have irreversible registering temperature indicator during inspection. In hot water mechanical warewashing operations, an irreversible temperature indicator shall be provided for measuring surface temperature. EHS will verify irreversible temperature indicator by 05/02/2022.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 05/02/2022
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 01/20/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-EHS provided a plan to the PIC.
0.0
10.
5-205.11; Priority Foundation; The hand sink in the dish pit was blocked with a water bottle and broom. Hand sinks shall be accessible at all times for employee use. CDI-The items were removed and the sink was accessible.
1.0
48.
4-302.13; Priority Foundation; Facility has a hot water mechanical ware washer. An irreversible maximum registering thermometer is required for measuring the utensil surface temperature. Please obtain an irreversible maximum register thermometer. EHS provided information about this requirement to PIC to assist in obtaining the correct device.
0.0
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: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 09/25/2019
Score: 98
#
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.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 02/14/2019
Score: 99.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 10/02/2018
Score: 97.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/23/2018
Score: 98
#
Comments
Points
General Comments
Evaluated request for tossed salad bar in dining area. Based on conversation and observations today, I have no objections to this request, so long as employee hygiene and handwashing are maintained, food is protected via sneeze guard, prep area is limited to food service employees, and food is protected via temperature or time as a public health control.
Contact Phone Number: 919-422-3747 *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 09/12/2017
Score: 99
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 02/23/2017
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 10/13/2015
Score: 97.5
#
Comments
Points
General Comments
NOTE: When food is cooling on speed racks in cooler, do not cover the racks with plastic bags to allow cool air to freely flow completely around pans of food for rapid cooling.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/08/2015
Score: 98
#
Comments
Points
General Comments
NOTE: After handling raw meats, gloves are to be discarded and hands washed before putting on new clean gloves BEFORE handling other items such as clean utensils, pans, and other food service equipment.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 01/14/2014
Score: 95
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 08/28/2013
Score: 97.5
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/31/2013
Score: 100
#
Comments
Points
General Comments
Any construction or remodeling must be approved by Wake County Environmental Services Plan Review Department. Contact Rob Richardson at 919-868-9253. Contact Rob before any construction has begun.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 08/30/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
36.
Repair walk-in freezer to not drip ice or cause ice to build up on the ceiling above food. This was not repaired during the summer when the school was closed.
1.0
43.
Repair walls in toilet facilities. Clean toilet.
1.0
45.
Repair and clean walls throughout kitchen. Clean light switches. There are many areas where paint has been chipped away from the walls.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No food processing is to be performed in the dining area including stir-fry stations, beef cutting stations, pasta stations, etc. All food preparation shall be performed in the permitted kitchen area.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 01/19/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Noticed that the sneeze guards in the dining room are not adequate. Modify sneeze guards to protect foods when in use. No food was on the hot hold table. Also, noticed that sterno and chaffing pans were being used to serve the cafeteria. Recommend a mechanical hot hold table when serving hot foods every day. Sterno and chaffing pans are ok for private and catering events.
0.0
36.
Repair walk-in freezer to not drip ice or cause ice to build up on the ceiling above food.
1.0
45.
Repair broken floor tile in kitchen on corners. Clean wall at tray drop off area. Clean baseboard of floors under drainboard of dishmachine.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 12/17/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Do not store food under ice drippage area. Observed ice on top of boxes and on top of pans covered with aluminum foil. GC: Manager relocated food from underneath the ice drippage area. Noticed that the sneeze guards in the dining room did not protect all food storage areas. Modify sneeze guards to protect foods when in use. No food was on the hot hold table. Also, noticed that sterno and chaffing pans were being used to serve the cafeteria. Recommend a mechanical hot hold table when serving hot foods every day. Sterno and chaffing pans are ok for private and catering events.
1.5
23.
Do not cover foods when cooling. Observed hot pasta covered in the walk-in cooler.
1.0
33.
Do not store ice paddle on top of ice machine. Store in a clean, dry area.
0.5
36.
Repair walk-in freezer to not drip ice or cause ice to build up on the ceiling above food.
0.5
39.
Can opener is not NSF approved. Please replace with an NSF can opener when the current can opener is no longer functioning.
0.0
45.
Repair broken floor tile in kitchen. Clean wall at tray drop off area. Clean floors under equipment under hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 04/26/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Flecks of food observed on small proportion of pans stored as clean - ensure that wares are fully washed, rinsed, sanitized prior to storage.
0.0
36.
One sneezeguard observed to have crack that could affect cleanability, but does not affect the effectiveness of sneezeguard - replace. Observed clean at time of inspection.
0.0
40.
Cabinet shelves, bottom shelves of prep tables, interiors of reach in coolers not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels available at dish area handwash sink. Keep all handwash sinks supplied with soap and disposable towels to facilitate and encourage proper handwashing.
1.0
45.
Walls behind pan storage shelves and near soup area not in good repair - not easily cleanable. Cove base not in good repair at most wall corners - missing corner pieces. Repair to render easily cleanable and to prevent further damage from water entering space behind cove base.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Management states that establishment may soon obtain new serving line/buffet equipment. Please note that replacement of existing lines is a major equipment change and requires prior approval. New equipment must be approved by this department prior to installation. Constructed additions such as new counters or built in equipment may require approval by plan review. Contact James Smith at 919-868-9246 for information about approval prior to ordering new equipment. Specifications of proposed equipment may also be emailed to jamesrsmith@wakegov.com for review. Educational note: re-usable to-go containers may be approved in some circumstances. Please contact James Smith at the phone number or email address above with details of specific proposed product to obtain approval. Educational note: This and past inspections, including full-length inspection forms for each inspection, can be found at www.wakegov.com/sanitation .
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 10/27/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
2.
Employee drinks observed on prep table shelves adjacent to food and single use glove storage. Employee drinks shall be covered, shall be handled to prevent cross contamination, and shall be located to not contaminate foods or food contact surfaces. Recommend cups with lids and straws, located on bottom shelves away from foods, utensils, and single use items. If drinks must share a shelf with foods or utensils, place drinks in deep hotel pan to eliminate risk of spillage.
1.5
36.
Gaskets on ice machine taped on. Use properly mounted original manufacturer gaskets or equivalent.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment has added fabricated sneezeguard at soup station which is likely not NSF approved. Sneezeguard observed to provide adequate food protection at time of inspection. Failure of sneezeguard to adequately protect food or remain easily cleanable may result in order to replace with NSF approved sneezeguard at time of future inspection.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 04/30/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
10.
Soup kettles at buffet station near entry to kitchen observed to be not located under sneezeguards. No food present at kettles at time of inspection. Reminder: Foods displayed for service shall be protected from contamination by weighted, self-closing lids or by approved sneezeguards. Lids for these soup kettles are not self closing. Kettles should be located such that they are protected by sneezeguards when they contain food and establishment is open for service.
0.0
36.
Small pieces of debris observed behind recently added panels of sneezeguards. Recommend replacing screws with wing nuts or other hardware which would allow for easy removal for cleaning.
0.0
40.
Exteriors of cooking equipment and half wall at equipment isle, shelving in dry storage observed not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Reminder: North Carolina recognizes Servsafe certificates for up to three years. Certificate presented for bonus points during this inspection will no longer be valid for bonus points after June of this year. Information on upcoming Servsafe classes can be found at www.wakegov.com and www.servsafe.com . If attending a new class, be aware that Servsafe no longer prints number of class hours on certificates. Request letter indicating total number of class hours on Servsafe letterhead from instructor at any future classes and keep letter on site for inspector to verify at time of inspection.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 01/23/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
8.
Inspection resulted in accidental dropping of lock washer (used as part of ice shield hardware) into ice bin. Please melt out ice and retrieve washer prior to using any ice in this bin for human consumption. (Process begun during inspection- CDI.) Strongly recommend that hardware solution for this cooler be found which does not include lock washers, for reason of potential for similar contamination in the future. Thank you for your cooperation in this matter.
0.0
33.
In-use knife observed stored in sanitizer. In-use utensils shall be stored on clean, cleanable surface; in water of at least 135 degrees F; in food with handle up out of the food; or in running water with velocity to flush away food particles. Storage of utensils in sanitizer is not approved.
0.5
34.
Clean utensils stored low over three compartment sink with indication of splash above the level of utensil storage. Store utensils out of splash range (typically 18 inches) of three compartment and hand sinks to prevent contamination.
0.5
35.
Small number of single use cups observed to extend beyond top of dispenser. Keep cups fully enclosed by dispenser, or keep manufacturer`s sleeves on cups to prevent contamination.
0.0
40.
Glass-door cooler, reach in cooler handles and exteriors, lower shelves on fruit display unit in dining room, tops of some taller pieces of equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Reminder: North Carolina recognizes Servsafe certificates for up to three years. Certificate presented for bonus points during this inspection will no longer be valid for bonus points after June of this year. Information on upcoming Servsafe classes can be found at www.wakegov.com and www.servsafe.com .
0.0
General Comments
Sneezeguard issues noted in general comments on prior inspections have been corrected by addition of Plexiglas panels to sides of sneezeguards. At time of inspections, new panels are being kept clean. However, hardware for new panels does not render them easily removable for cleaning. Recommend replacing existing bolts with stainless steel thumbscrews or wing nuts to allow for easy removal of cleaning. Failure to maintain panels clean could result in violations taken on 36 or 40 on future inspections. Establishment has corrected hot water issued noted in general comments on prior inspections. Thank you for your efforts in this area. Educational note: Cut tomatoes are considered potentially hazardous foods under North Carolina rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. If whole tomatoes are stored at ambient temperatures, they shall, upon being cut, be rapidly reheated to at least 135 degrees F within two hours, or be rapidly cooled by approved methods to 45 degrees F or below within four hours. No violations involving tomatoes observed during this inspection.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 09/16/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Grapes observed to be placed out for service without adequate protection from contamination by the consumer. Grapes shall be placed fully beneath sneezeguards to prevent contamination. GC: Sneezeguards on several buffets not yet loaded with uncovered food are insufficient to protect food from contamination due to inadequate side shielding. Use of these lines in this configuration would result in violation and potential contamination of food by the consumer. Recommend that lines be adjusted to move food in from the ends to increase shielding by existing sneezeguards; or that plexiglass or other cleanable material be added to ends of sneezeguards to provide additional protection from contamination by the consumer. Buffet signage present, but largely hidden by plates/silverware. Relocate to be conspicuous.
1.5
21.
Hot water observed at below 140 degrees F. Dish machine observed to be working correctly. Hot water shall be provided at 140 degrees F if hot water sanitizing is used. Please note: this violation has been noted in general comments on two inspections and may result in 1.5 point demerit being taken on next inspection.
0.0
36.
Bolts/nuts holding ice shield on ice machine have been replaced with bolts/nuts that are not easily removable for cleaning. Replace with original manufacturer easily removable fasteners or equivalent.
0.5
40.
Glassdoor cooler, reach in cooler handles, shelves in canwash area, tops of some taller pieces of equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/06/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Grapes observed served without adequate protection at fruit bars to left and right of main serving area. Grapes on left side (facing kitchen) have inadequate protection from the side and may need to be relocated. Grapes on right side have inadequate protection from the front and may be moved farther beneath sneezeguard - corrected during inspection. (cos) See additional notes regarding potential future violations in General Comments.
2.5
17.
Tops of cooking equipment, kitchen metro shelving observed not clean - maintain non-food contact surfaces clean.
1.0
General Comments
Sneezeguards on several buffets not yet loaded with food are insufficient to protect food from contamination due to inadequate side shielding. Use of these lines in this configuration would result in violation and potential contamination of food by the consumer. Recommend that lines be adjusted to move food in from the ends to increase shielding by existing sneezeguards; or that plexiglass or other cleanable material be added to ends of sneezeguards to provide additional protection from contamination by the consumer. One case of single service items observed stored on milk crate - relocate to approved shelving or dunnage rack. Hot water temperature observed to be slightly below required 140 degree F level for establishment with hot water dish machine - dish machine is functioning correctly - adjust water temperature to 140 degrees F or above. Recommend that buffet plate signage be relocated to be more conspicuous.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 10/15/2007
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
9.
EMPLOYEE DRINKS OBSERVED STORED ABOVE WAREWASHING AREA AND ON METRO SHELVING ABOVE FOOD PANS IN DRY STORAGE. EMPLOYEE DRINKS OBSERVED TO HAVE LIDS THAT REQUIRE MANUAL CONTACT TO OPEN. EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS AND SHOULD NOT BE STORED ON OR ABOVE FOOD OR FOOD CONTACT SURFACES (INCLUDING AT WAREWASH AREAS)AND SHALL BE HANDLED TO AVOID CONTAMINATION. CORRECTED ON SITE.
2.5
11.
FOOD DEBRIS OBSERVED ON MEAT SLICER AND MIXER. WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AFTER USE. MOLD OBSERVED IN ICE MACHINE. MAINTAIN ICE MACHINE CLEAN. IF BOLTS ON ICE SHIELD ARE NO LONGER EASILY REMOVABLE TO FACILITATE CLEANING, HAVE SERVICED OR REPLACE BOLTS. CLEANLINESS OF EQUIPMENT TO BE VERIFIED AT FOLLOWUP INSPECTION ON 10/18/07.
2.5
General Comments
WIPE TOPS OF EQUIPMENT SUCH AS CONVECTION OVEN. RECOMMEND MOVING MILK CARTONS TO ANOTHER LOCATION IN WALK IN COOLER - OBSERVED STORED ON SEPARATE EQUIPMENT ADJACENT TO (BUT SEVERAL INCHES FROM) RAW CHICKEN - SMALL POTENTIAL RISK OF RAW CHICKEN PASSING OVER MILK CARTONS UPON REMOVAL OF CHICKEN FROM SHELF. SMALL PORTION OF PAN OF TORTILLAS OBSERVED NOT PROTECTED BY SNEEZE GUARD - ALL OTHER SNEEZEGUARDS OBSERVED TO BE ADEQUATE - ADJUST PLACEMENT OF PAN TO ENSURE THAT ENTIRE PAN IS PROTECTED - CORRECTED ON SITE. REMOVE UNUSED FURNITURE FROM BACK DOCK TO PREVENT POSSIBLE PEST HARBORAGE AREAS. RECOMMEND RELOCATING SINGLE USE TRAYS SO THAT STUDENTS DO NOT HAVE TO CROSS INTO KITCHEN SPACE TO GET THEM. REMINDER: NO COOKING FOR ESTABLISHMENT MAY BE DONE OUTDOORS. Follow-Up: 10/18/2007
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/04/2007
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
Several pans of macaroni and cheese observed in hot-hold unit at 127 degrees. Hot foods must be held at 140 or above. Ensure that food is at proper temperature prior to placing in hot hold unit. Ensure that hot hold unit is properly working and fully heated prior to loading. Manager corrected on site by reheating to 165.
2.5
3.
Provide protective sneeze guards/shields between food and customers. Grapes, cookies, apples, peanut butter, jelly, honey observed with inadequate protection. Alternatively, fruit and cookies may be individually or portion wrapped to prevent contamination and jelly/honey may be served from closed squeeze bottles. Self-closing or weighted lids may also be provided. Scoop handles observed contacting food on buffet line. Store in-use scoops so handles do not contact food. Recommend not adding scoops to buffet line until after lids are removed for service. Observed contamination of macaroni and cheese by spoon previously stored on dirty equipment top. Do not store utensils on tops of equipment if not clean. Ensure that contaminated utensils are washed, rinsed, and sanitized prior to returning to use.
2.5
11.
Observed not clean: meat slicer, mold in tea urn spigots, food debris in chopper, food residue in corners of and on backsplash of prep sink. All wares and equipment must be properly washed, rinsed, and sanitized between uses.
2.5
20.
Properly repair damaged toilet facilities. Observed that sole toilet in staff women`s restroom would not flush.
2.0
28.
Floor separating from coved tile base in dry storage room. Floor tiles must seal tightly against coved base to ensure cleanability.
0.5
General Comments
Hand sink in dish area partially blocked. Ensure that all hand sinks have clear access. Ensure that milk crates are stored above floor in walk in cooler. Remove unused equipment and clutter from back dock to minimize chance of pest harborage. Clean up grease from around base of grease recycling dumpster. Outdoor grill located inside dock doors may not be used for cooking for permitted facility. Ensure edges of counters and tops of equipment are maintained clean. Remove unused items (ceramic plates, etc.) from chemical storage area. Ensure that hot water provided at 140 degrees at three compartment sink.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 05/19/2006
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Sneeze guards are not effective. Sneezeguards shall extend 7 inches from edge of food container and be at no greater height than 14 inches. Store apples, grapes and pears under sneezeguard. Food products shall be stored and handle to prevent contamination.Replace soup pots/containers or provide buffet line with adequate sneeze guards.
2.5
17.
Clean door to walk-in cooler and freezer. Wipe/clean shelving throughout kitchen, walk-in cooler, refrigeration units and dry storage shelving. Wipe transfer carts. Clean pivot area on tilt top skillet. Clean top of equipment. Clean underside of mixer. Replace knobs on equipment which is covered in tape! Clean track on sliding door to Delfield rerigeration unit. Replace shelving which laminate is starting to come off and show rust(sliding door and up-right delfield units). Clean door to ice machine.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Repair wall in dishwashing area at dirty plate return area. Replace water damaged sheet rock and repaint. I would highly recommend installing FRP(paneling) in dishwashing area after repairing sheet rock;tightly secured and sealed. Seal floor to wall in dry storage room along back wall. Replace stained ceiling tiles in dry storage room. Seal wall at dirty plate return around stainless steel flashing/molding.
0.5
29.
Replace blown light bulbs in all light fixtures throughout kitchen, dishwashing room, walk-in cooler, dry storage area and front serving line. Replace light bulbs on serving line with shatter proof light bulbs-->NO FLOOD LIGHTS!
0.5
30.
Clean hood systems and reseal hood system using approved NSF sealant for hood systems.
Location: 1500 N HARRISON AVE CARY, NC 27513-5549 Facility Type: Private School Lunchrooms Inspection Date: 11/03/2005
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
7.
Store opened packages of dry food products in sealable container, labled and kept clean.(rice, seasoning, gravy mix, etc.)
1.0
15.
Clean utensil/equipment shall be stored in or on clean dry area and in a manner to prevent contamination. Thoroughly clean utensil shelving. Clean; clean end of drainboard and keep clean at all times. Store utensil/equipment in bins/containers handle up, eating/business end down.
1.5
17.
Wipe/clean shelving throughout establishment. Clean base of refrigeration unit. Replace rusted shelving in refrigeration unit which laminate is coming off and showing rust. Clean door to ice machine. Clean pivot area/hinge area to flat kettle. Clean hood vents. Tighten component to soup pot lid. Provide floor and wall plugs for walk-in cooler/freezer.
1.0
18.
Provide hot water to handsinks. Had hot water at first. Mixing valve bad. Provide hot water to at least one handsink in both boys/girls restroom.
2.5
28.
Clean floors, walls and ceiling throughout where needed; if needed. Repair floor in dry storage room.
0.5
General Comments
Sneezeguards does not meet NSF standard and they are not effective. Provide NSF approved sneezeguard and effective sneezeguard. Adequate sneezeguard extend seven inches from edge of pan place in counter top with a height no greater than fourteen inches above the food. Provide sign stating use clean plate upon return to buffet line. Employee drinks shall have lid and straw; stored below and away from food, food prep area, utensil, utensil storage area single service articles and clean linens. Place peanut butter and jelly under sneezeguard.
