Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 02/27/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core;Noted the bulk ice machine is no longer working. Person in charge has already placed work order for unit. Unit has been condemned and facility is currently awaiting a replacement. Also noted a condensation leak in the walk in freezer unit. Person in charge has placed multiple work orders for walk in freezer unit and is currently awaiting repairs. All facility equipment must be maintained in good repair. Have maintenance technician repair both unit.
1.0
54.
5-501.113; Core; The top lid to the outside recyclable dumpster was left opened during time of inspection. Ensure all top lids and side sliding doors are kept closed in between use.
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2022
Score: 97.5
#
Comments
Points
9.
3-301.11; Priority Foundation; Observed children proceed to come and plate food themselves on the make line. Noted one child handle ready to eat food items with his bare hands on the make line. Discussed ensuring make line is monitored at all times. CDI- noted items discarded.
2.0
41.
3-304.14; Core; Noted no sanitizer prepared or made for the day. Ensure wet wiping cloths submerged in sanitizer solution in between use. Ensure sanitizer solution made daily and available on hand.
0.0
47.
4-501.11; Core Noted the bulk ice machine is no longer working. Person in charge has already placed work order for unit and are awaiting repairs. Also noted a condensation leak in the walk in freezer unit. Person in charge has placed multiple work orders for walk in freezer unit and is currently awaiting repairs. All facility equipment must be maintained in good repair. Have maintenance technician repair both unit.
0.5
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2022
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Found multiple cartons of fat free milk with an expiration date of 9/17 and a carton of chocolate milk with expiration dates of 9/19 in the milk display case cooler. Ensure TCS items are discarded after their expiration date. CDI- items discarded
1.5
47.
4-501.11; Core; Noted the bulk ice machine is no longer working. Person in charge has already placed work order for unit and are awaiting repairs. Also noted the milk display case cooler on the far right hand side is leaking condensation at the base and needs additional repairs as well. All facility equipment must be maintained in good repair. Have maintenance technician repair both unit.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2022
Score: 98
#
Comments
Points
23.
3-501.17; one tub of sliced cheese was not dated in the walk in cooler. TCS/ready to eat foods shall be date marked for 4-7 days. The cheese tub was dated.
1.5
44.
4-903.11(A), (B) and (D); Core; one drawer with clean utensils had a pool full of water.
Utensils and equipment shall be stored in a clean dry place. The drawer was cleaned out and the utensils were sanitized.
0.5
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2022
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One hot box holding taco meat was less than 135 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in par. 3 401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P The taco meat packages were reheated to >135 degrees.
1.5
43.
3-304.12; Core; one plastic lid was buried down in the sugar bag. During pauses in food prep, utensil handles shall be removed from the food product or the handle shall be out of the food product. The cup lid was removed from the product.
0.5
49.
4-602.13; Core; the rolling cart holding the metal pans has debris and dust in the bottom of them. Non food contact surfaces shall be cleaned often enough to stay clean. Clean this rolling cart.
0.5
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 10/26/2021
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; salsa on the line was above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. More ice was added around the salsa.
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 03/02/2020
Score: 99
#
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 10/04/2019
Score: 97.5
#
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 02/19/2019
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 11/28/2018
Score: 99
#
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2018
Score: 98
#
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2018
Score: 98.5
#
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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 12/04/2017
Score: 99.5
#
Comments
Points
General Comments
**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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2017
Score: 99
#
Comments
Points
General Comments
**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: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 03/11/2015
Score: 99
#
Comments
Points
General Comments
REHS discussed with PIC that location where trash cans and mops are being washed is not appropriate. The outside can wash area is where all cleaning of trash cans, mops, brooms, etc...should happen.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 04/09/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Ice machine needs more frequent cleaning.
1.5
36.
Repair ice buildup along bottom of wall in walk in cooler (walk in freezer side).
0.5
43.
Repair kitchen handwash sink (in dish area), it is the only handwash sink aside from the one designated for restroom use. EHS recommends having a handwash sink installed inside the restroom so that the one outside of the restroom can be used for kitchen use.
1.0
46.
Replace burned out bulb in the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded. jj 6/18/09
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 10/07/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Ice machine needed cleaning at the time of inspection.
1.5
19.
Three bottles of various cleaners sitting on prep sink. All chemicals are to be stored in a designated area and in a manner that prevents possible contamination.
1.5
36.
Ice buildup along bottom of wall in walk in cooler (walk in freezer side) per mgr, a work order has been put in, maintenance has said it cannot be repaired until the cooler can be shut down.
0.0
39.
Use food grade buckets for ice, even if only filling the serving line.
0.0
46.
Two bulbs out in the hood, replace.
0.0
49.
Documentation of approved training - 2 point credit awarded. cdj 7/27/11.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
24.
Thawing at room temperature is not approved. Rolling rack of frozen foods to be used for the day sitting at room temperature at the time of inspection.
0.5
39.
Do not heat potatoes in the hot hold unit, it is not approved for heating/reheating. At the time of inspection, one oven and the steamer were being repaired, the braiser was being used as a steamer. Rotate foods out of the braiser to hold in the hot hold cabinet and heat/reheat only in braiser.
0.5
43.
Restroom handwash is just outside the restroom door in the kitchen. Label it as restroom handwash. Kitchen handwash is in the dish area. Recommend installing a handwash sink in the restroom so that the handsink in the main kitchen area can be used for the kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded. Jennifer Johnson 6/18/09.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 04/21/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Cream cheese sitting on table beside service line unprotected. Cream cheese must be protected at all times. Keep in individually prepackaged containers or under sneeze guards.
1.5
16.
Chicken patties on service line below 135F. Keep hot hold PHF`s 135F and above.
2.0
17.
2 pans of cream cheese sitting on table at service line above 45F. Keep cold hold PHF`s 45F and below. Keep on ice.
2.0
24.
1 tall rack and utility cart of food sitting at room temperature thawing waiting to be plated. Do not thaw frozen foods at room temperature! Potentially Hazardous Foods shall be thawed: 1. Under running water 70F or lower, 2. in refrigerated units 45F and below, 3. as part of the conventional cooking process, or 4. in a microwave only if the food will be immediately transferred to conventional cooking equipment or if cooking in its entirety occurs in the microwave. Remove food from refrigeration when needed.
0.5
33.
In use utensils can only be stored in water if water 135F or higher. 1 scoop in standing water on table.
0.0
36.
Utility cart held together with plastic ribbon in storage room. Remove. Broken and not easily cleanable.
0.0
46.
Lights over cooking off while cooking. Keep lights on over cooking line during hours of operation to provide required 50 foot candles of light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 01/28/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
1 uncovered employee beverage sitting above sanitizer on rack. Opened employee canned beverages sitting on table with no lids. Once a beverage has been opened transfer to a cup with a lid and straw.
1.5
11.
1 bucket of sanitizer below 200ppm. Quat sanitizer must be kept between 200-400ppm.
0.0
16.
Chicken nuggets and cheese sauce on front service line below 135F. Keep hot hold PHF`s 135F and above. Once food has been plated put back into oven to increase temperature and then place on service line or in hot holding cabinets.
2.0
17.
2 pans of salad with diced tomatoes above 45F on front service line. Keep cold hold PHF`s 45F and below. Recommend using deep pans to help maintain temperatures due to ice being used to control temperature. Whole cherry tomatoes would not require temperature control if used.
2.0
24.
2 packages of blanched brocolli and cauliflower sitting at room temperature partially thawed. Do not thaw frozen foods at room temperature! Potentially Hazardous Foods shall be thawed: 1. Under running water 70F or lower, 2. in refrigerated units 45F and below, 3. as part of the conventional cooking process, or 4. in a microwave only if the food will be immediately transferred to conventional cooking equipment or if cooking in its entirety occurs in the microwave.
0.5
36.
Utility cart held together with plastic ribbon in storage room. Remove. Broken and not easily cleanable.
0.0
46.
Keep lights on over cooking line during hours of operation to provide 50 foot candles of light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 11/23/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Store employee food and beverages below and away from food and food contact surfaces-2 cups juice not yet drunk from above food.
0.0
10.
Trashcan used for ice transport to service line for cold hold. Use only food grade containers to transport ice.
0.0
11.
2 inch pans still soiled with food residue. Throughly wash,rinse,and sanitize.
1.5
17.
Top row of skim milk in milk cooler above 45F. Cheese sitting beside service line 46-49F. Keep cold hold PHF`s 45F and below. Door to unit had been open for breakfast. Recommend turning milk unit temperature down. Keep salads and cheese trays in refrigeration until needed of service linel
2.0
35.
1 stack of single service cups rims uncovered. Stacks of styrofoam trays unprotected and exposed to public. Protect rims from contamination. Recommend using original plastic pulled all the way up or an easily cleanable container.
0.5
36.
Large shelf in storage room with trashcans made of wood with stacked 2 X 4 as legs and rough plywood. Equipment shall be of an easily cleanable design. Shelf is not easily cleanable. Replace with easily cleanable shelving; Milk cooler door gasket tearing. Replace. No longer easily cleanable.
0.5
39.
Non-nsf can opener. Replace with NSF approved equipment when no longer easily cleanable.
0.0
40.
Clean floor fan and pan rims-buildup.
0.5
43.
Recaulk behind handsink in girl`s restroom. Caulk has seperated from wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
Chicken taken off of service line put into hot holding unit to warm back up to 135F. Hot holding units are not to be used to reheat a product. Put product into steamer or oven to reheat to 165F or higher and then place into hot holding unit to hold. Chicken put into oven to reheat.
1.5
16.
Chicken patties on service line below 135F. Keep hot hold PHF`s 135F and higher. Do not put PHF`s on line more than 5-10 minutes before students come in to help maintain foods 135F and above.
2.0
17.
Regular white milk in milk cooler above 45F. Keep cold hold PHF`s 45F and below. Milk had been washed off due to leakage. Milk moved to walk in cooler to recool.( CDI)
0.0
26.
Once a dry good has been opened put into resealable containers. Don`t use rubberbands. 2 bags.
0.0
36.
Large shelf in storage room with trashcans made of wood with stacked 2 X 4 as legs and rough plywood. Equipment shall be of an easily cleanable design. Shelf is not easily cleanable. Replace with easily cleanable shelving.
0.0
39.
Non-nsf can opener. Replace with NSF approved equipment when no longer easily cleanable.
0.0
43.
Recaulk behind handsink in girl`s restroom. Caulk has seperated from wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 05/20/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Pans, slicers, and spatulas stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
16.
Eggs and grits on service line and in hot hold less than 135F. Keep hot hold PHF`s 135F and above.
2.0
17.
Keep milk cooler doors closed between classes to help hold in cold air.
0.0
25.
Thermometers look good today!
0.0
34.
Couple of pizza cutters stored wet. Remember to allow all utensils to air dry before putting into storage.
0.0
40.
Clean under 3 compartment drain board.
0.0
43.
Clean ceiling in boy`s restroom. Wads of paper stuck to ceiling; Recaulk behind handsink in girl`s restroom, clean ceiling vent-dusty, and reattach handsoap dispenser.
1.0
44.
Numerous bags of garbage sitting outside of dumpster. Keep trash inside dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep teacher's items below and away from food for the school.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
1 box of ice stored on floor of walk in freezer. Ice is a food and shall be kept on approved shelving 6-12 inches off of floor.
0.0
15.
Ham and cheese sandwiches being held in hot holding unit without being cooked. Hot hold units are for holding temperatures on PHF foods 135F and above not for cooking or reheating. Use steamer, oven or stove for reheating purposes.
1.5
30.
Clean aprons stored with employee personal items in employee locker room. Store clean linens away from possible sources of contamination. Don`t store with personal items.
0.5
40.
Clean top of hot hold unit, chemical cart and underneath of small table under mixer.
0.0
43.
Clean ceiling vent in girl`s restroom.
0.0
47.
Milk crates on floor throughout kitchen. Used to raise floor fan off of floor and to cover protruding electrical outlets on floor. Remove milk crates and don`t use to cover outlets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
During slow times or between classes put food in hot hold unit to ensure that PHF's stay 135F and above.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 10/14/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
Numerous items on service line below 135F. Hot hold PHF`s shall be kept at 135F and above. Prep food as quickly as possible and then reheat in oven to 165F if temperature has fallen below 135F. Hot hold units are only to hold food at 135F and above, not to increase temperatures.
2.0
17.
1 pan of corn dogs above 45F on speed rack. Don`t let foods sit at room temperature for long periods of time.
0.0
40.
Clean fans.
0.0
43.
Replace blown light in employee`s restroom; Recaulk behind girl`s restroom sink, remove toilet paper wads from ceiling in boy`s restroom, and clean toilet bases in both.
1.0
44.
Remove wood from around dumpster.
0.0
47.
Milk crates on floor in both walk ins. Storage shall be 6-12 inches off of the floor on approved shelving and allow for easy cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 6600 JOHNSON POND RD FUQUAY VARINA, NC 27526-9036 Facility Type: Public School Lunchrooms Inspection Date: 09/29/1999
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
3.
KEEP MILK CARTONS AND FOOD TRAYS ABOVE FLOOR. KEEP HAND LOTION AWAY FROM FOOD ITEMS. KEEP BASKET OF SUPPLIES (HOUSEHOLD OIL, PAINT SPRAY, ETX.) AWAY FROM /BELOW ANY FOOD. KEEP HOT HOLDING UNIT HOT ENOUGH TO KEEP FOOD TEMPERATURES AT 140F OR ABOVE (TEMP OF FOOD WERE 133-135F).
2.5
24.
MICE DROPPINGS BEHIND WASHER/DRYER AREA AND A FEW IN DRY STORAGE ROOM. CLEAN DROPPINGS, SEAL ANY CRACKS OR CREVICES AND USE LPROFESSIONAL EXTERMINATION PROGRAM.
