Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 11/30/2023
Score: 99
#
Comments
Points
38.
6-501.112; Core; In the back storage room there were two dead roaches observed. Dead or trapped insects and other pests must be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pest. This is a repeat but the issue has improved full credit was not necessary in this case.
1.0
49.
4-601.11(B) and (C); Core; Clean the vent covers to remove the dust. Equipment must be kept free of dust, and other debris.
0.0
55.
6-501.12; Core; Clean the ceilings tiles to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 04/28/2023
Score: 97.5
#
Comments
Points
28.
7-204.11 ; Priority; The sanitizer in the spray bottles was over 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The bottle was corrected 10 200 parts per million.
1.0
38.
6-501.112; Core; In the back storage room there was a few dead roaches observed. There were also mice droppings on some of the shelves. Dead or trapped insects, and other pest must be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pest.
1.0
44.
4-903.11(A), (B) and (D); Core; Some clean dishes were stored in Containers that had debris in the bottom of the containers. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to dust, or other contamination.
0.0
47.
4-501.11; Core; The ice machine is not working. Equipment must be maintained in a state of good repair. A work order was put in last year. This is a repeat item.
0.5
47.
4-501.12; Core; The small brown cutting cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resufaced.
0.0
49.
4-602.13; Core; Clean the shelves in the back storage room to remove the mice droppings and the dead roaches. Equipment must be cleaned at a frequency necessary to preclude accumulation of build-up.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Yogurt is between 43-50F in the left serving line. Keep all TCS food at or below 41F when held cold. The above yogurt was placed in the walk-in cooler.
1.5
47.
4-501.11; Core; The ice machine is not working. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. A work order has been placed again on November 2nd and the ice machine will be replaced.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 09/23/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Yogurt is 55F and salad is 58F in the upright refrigeration unit. Milk in the right milk refrigeration unit is 42F. Keep all TCS food at or below 41F when held cold. The above TCS food was placed in the walk-in cooler.
1.5
23.
3-501.18; Priority; Yogurt that has been opened is dated August 31st in the walk-in cooler. TCS food once opened or prepared can be held for up to 7 days when held for more than 24 hours in refrigeration units that are 41F or below. The above yogurt was voluntarily discarded.
1.5
47.
4-501.11; Core; The ice machine is not working. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. A work order has been placed.
0.0
General Comments
A follow-up visit will be conducted by REHS to verify the upright refrigeration unit is 41F or below by October 3rd. Follow-Up: 10/03/2022
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge has not passed a certified food protection manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salsa is 51F on top of ice in the right serving line. Keep all TCS food at or below 41F when held cold. The above salsa was placed in the upright refrigeration unit once REHS spoke with PIC.
1.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. Wet wiping cloths were placed in sanitizer solution mixed to the manufacturer's specified concentration.
0.5
47.
4-501.11; Core; Door trim is coming off the right oven door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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
No signature of recipient due to COVID-19 pandemic.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2021
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Wet wiping cloth on prep surface. Store wet wiping cloths in sanitizer mixed to the concentration specified to the manufacturer's instructions. The wiping cloth was placed in the dirty linen container.
0.5
47.
4-501.11; Core; Torn gasket on the bottom of the walk-in freezer door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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
No signature of recipient due to COVID-19 pandemic.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 03/06/2020
Score: 98.5
#
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: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 11/01/2019
Score: 98.5
#
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: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 04/22/2019
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. Recommend turning temperature colder in the walk-in cooler. Temperatures of products borderline around 41F cold-hold limit. At front office handwashing sink, paper towel dispenser is not dispensing paper towels properly. Replace this dispenser to promote proper handwashing. VR- REHS will return by April 29, 2019 to verify the hot water temperatures have been corrected. Call REHS if ready sooner. Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 05/01/2019
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2018
Score: 97.5
#
Comments
Points
General Comments
Handwash sinks in staff bathroom and by office have low water flow and take a long time to reach 100F. Recommend improving water flow and increasing temperature to these fixtures for improved handwashing.
*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: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2018
Score: 95.5
#
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: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 12/03/2014
Score: 97.5
#
Comments
Points
General Comments
During inspection, observed clumped laundry detergent in the washing machine that is used for cleaning wiping cloths and other linens. The excess detergent could lead to contamination of food contact surfaces when the cloths are used to wipe down surfaces. The washing machine needs to be cleaned out to remove excess detergent and less detergent should be used so that it does not build up.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2014
Score: 100
#
Comments
Points
General Comments
During inspection, discussed use of 4th compartment at the dish sink for pre-rinse/soak. This is allowed but it is recommended to switch the clean to dirty flow if this basin is used, currently the flow is dirty on the far right to clean on the left. If flow is switched, the clean dishes will be next too the splash zone of the handsink/paper towel dispenser so a splashguard will need to be installed. If flow is not switched but the basin is used a splash guard will need to be installed between the pre-rinse/soak/dirty dishes and the clean items on the drainboard. As long at appropriate precautions are taken to protect clean dishes (i.e. splashguard installation), this switch may be made without additional approval from this department. Contact inspector with questions regarding switching the sinks.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 10/06/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
34.
One of the dish storage racks is rusty.
0.0
36.
The shelves in the walk-in cooler are rusting, and some of the coating on the shelves is breaking off. One sneeze guard is cracked ( new sneeze guard is on premises ). Replace fraying spatulas.
The base of the walk-in cooler and walk-in freezer is rusty on the outside.
0.5
44.
Seal the space between the mop sink basin and the floor.
0.0
45.
Remove spider webs from the windows above the dish sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 03/17/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
28.
There are mouse droppings in the paper goods storage room on the floor as well as on some of the shelves. There are few droppings in the dry storage room.
1.0
36.
Replace the torn walk-in cooler gasket. The shelves in the walk-in cooler are starting to rust.
0.5
44.
Seal the space between the mop sink basin and the floor.
0.0
46.
The lights above the hood do not work.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 12/01/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
36.
The slicer blade has some knicks and needs to be sharpened. Replace a torn walk-in refrigerator door gasket. The metal racks in the walk-in refrigerator are starting to rust. One of the milk chests has a rattling fan.
0.5
45.
Clean the ceiling vent outlets and the areas around the outlet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 02/11/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
The were two cans of re-fried beans on the shelf with severely dented rims. (They were discarded.)
1.5
36.
The slicer is damaged. There is a washer missing that helps hold the slide and it has hit the blade and caused several nicks. (I put a fork in place of the washer to test it.)The blade needs sharpening or replacing. There is a sharpener with the slicer and it still works, so it could be sharpened.
0.5
46.
No Points...The outdoor vent was stoped up. We took it down and cleaned it.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
The slicer needed cleaning. (It was taken to the sink to be cleaned.)
1.5
36.
The slicer is damaged. The thickness of the meat can not be adjusted. Also there is a washer missing that helps hold the slide and it has hit the blade and caused several nicks. The blade needs sharpening or replacing. Also the guard was difficult to remove and this may be part of the reason it was not cleaned......The lid on the ice cream bin is damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 03/30/2009
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
36.
One gaskit is loose on an ice cream bin....The reach-in refrigerator is border line as far as temperature. The food inside is 47 degrees and the thermometer was reading 50 degrees. The condenser coil on top needs cleaning. It cools down if left shut but can not keep up if it is opened a lot. (It is down to 42 now.)
0.5
47.
Provide a mop holder that will hold up a wet mop with the handle up so they can drip dry without mop water running down the handle.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 12/02/2008
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
36.
The gaskit is missing on the lid to the ice cream bin out front. The gaskit seels out moisture and also helps prevent mashed fingers in case the door is slamed....Adjust the drain from the steamer so when it discharges, water does not go all over the floor.... One drawer is damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
There were 2 drinks in the kitchen today. A bottled water with screw top was on the prep table and a cup of ice water without a lid and straw was on a box in the dry storage room. Employee drinks must have a lid and a straw or employees must not drink while working. Also beverages should not be on work surfaces, they should be stored down low. (Both drinks disapeared.)
1.5
15.
If food that is required to be held hot cools down, it is required to be reheated to 165 degrees. All of the product in the hot holding cabinet with #38046 was 110-126 degrees. It was not reheated but placed in another hot holding cabinet. The food tempature is still the same. It is not going to get hot enough to reheat the product. The product will be safe for serving today as long as it is eatten within a four hour period of when the bbq and fajitas were made since it was cooked hot enough. All cooked product (The fajitas and the bbq sandwiches) shall be discarded at the end of lunch today.
1.5
16.
After cooking the fajita meat and the bbq hold it hot. Keep as much of the product as hot as possible. Warming the buns may help. Work with small amounts of product and reheat if necessary. Work quickly in small batches so that the product does not set out to long. The product will be safe for serving today as long as it is eatten within a four hour period of when the bbq and fajitas were made since it was cooked hot enough. All cooked product (The fajitas and the bbq sandwiches) shall be discarded at the end of lunch today.
2.0
17.
The chicken on top of the lettuce in clam shell containers setting on ice is 49 degrees. The chicken must be maintained at 45 degrees of colder. You need a refrigerator for the salads or you might could arrange the meat so that it is closer to the ice. You could also bed them deeper in the ice etc.
2.0
18.
Items such as the fajitas, bbq sandwiches, salads with meat, hotdogs etc may be items that would work well using the time as a public health control. This would need to be done for the entire school system and not individual schools. Food could be held out of tempature for up to 4 hours and then anything left over would have to be discarded.
0.0
36.
Get rid of the ice bucket that is cracked. Replace the missing vacuum breaker on the mop sink faucet. Water sprays out if it is turned on.*** THe gaskit is missing on the lid to the ice cream bin out front. The gaskit seels out moisture and also helps prevent mashed fingers in case the door is slamed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 06/16/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Numerous products on serveline below 135F including hamburgers and corn on the cobb. All potentially hazardous foods shall be kept 135F or above or 45F or below. Do not put out more product than will be sold on lines and hold items that are harder to keep cold such as chicken salad and sandwiches in temperature controlled units until needed. Do the same with items that needed to be kept at 135F or above. Use the pans with holes in sides and bottoms on serve line to assist with temperature control. When preparing the food do so as quickly as possible to minimize time outside of temperature control.(CDI)
2.5
17.
Clean the green racks on the "clean" side of the 3 compartment sink and the drying rack-both greasy; Clean pan rims-baked on grease residue; Clean handles of hot hold units and the glass storage cabinet bottom; remove all labels and their residue and dispose of all cracked and broken utensils to permit easy cleaning; clean walk in cooler gaskets
1.0
General Comments
Label all chemicals-1 degreaser bottle without label; all employee drinks are to be kept on the bottom shelf of cold hold units; don''t put paper on the bottom of the pans on the serveline. May be insulating food and affecting temperatures.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 11/02/2007
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Meat balls on subs 119-124F, chicken strips 94F on serving line. Chicken strips 121-136F, meat balls on subs 113-119 in 2 different hot holding cabinets. Items reheated to 165F. Hold all potentially hazardous foods 135F and above or 45F and below. Do not put out more product than will be sold on serving lines, cover foods and place items that are harder to keep temperatures such as chicken nuggets/strips, hamburgers, sandwiches, etc in hot holding units. Check temperaures at least once every 2-4 hours, if hot holding cabinet can notmaintain temperatures at 135F and above then repair or replace cabinet. When placeing items such as chicken strips in single service containers, do so quickly and immediately place pans in hot holding cabinet, do not leave tray sitting out on counter because the tray is only half full - place tray in hot hold unit until more chicken is done.
2.5
13.
~no points taken~ replace cracked ice scoop that is no longer easily cleanable - handle is soiled today - where scoop is cracked there is alot of build up.
0.0
15.
Tray used for ice scoop is visibly soiled, clean and sanitize tray and ice scoops on a daily basis.
1.5
General Comments
Do not pre-rinse dishes in sink beside air-drying utensils. The flow of utensils at the dish washing areas should be dirty to clean.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 02/16/2000
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
QUAT SANITIZER>500 PPM. TODAY IS IMPROPERLY MIXED. MIX QUAT SANITIZER 200 PPM AND USE TEST KITS TO CONFIRM CLEAN OUT INSIDE OF ICE MAKER.
2.5
17.
REPLACE FLOOR IN WALK IN COOLER WITH NSF NEW REPLACEMENT. REPAIR FREEZER CONDENSARY PAN (BACKING UP A DRIPPING) DETAIL CLEANING HARD TO REACH AREAS OF EQUIPMENT TO REMOVE BUILDUP.
1.0
28.
REPAIR WALLS AND FLOORS IN BATHROOMS TO BE IN GOOD REPAIR (AS NEEDED) MENS ESPECIALLY.
Location: 720 POWELL DR GARNER, NC 27529-3128 Facility Type: Public School Lunchrooms Inspection Date: 08/27/1999
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
17.
CLEAN WALKIN COOLER REFRIG DOOR GASKETS.REPAIR CONDENSATION LEAK IN BOTH WALKINS.
1.0
18.
HOT WATER 90F BOILERS BEING REPLACED HOT WATER SHOULD BE 130F MINIMUM AT 2 COMP SINK TO CUT GREASE.CALLED PROJECT MANAGER AND LM TO FIND OUT HOW LONG IT WILL TAKE.
2.5
28.
DAMAGE ON CEILING IN KITCHEN 2 AREAS WORK BEING DONE.
0.5
29.
REPLACE BLOWN LIGHT IN BATHROOM.
0.5
32.
CLEAN AREA AROUND DUMPSTER BAGS DEBRIS AND KEEP DOORS CLOSED.ORGANIZED AREA OF CAFETERIA.
