Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 09/05/2024
Score: 99.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; There were two pizza slicers that were stored as clean but had debris on the slicers. Equipment Food-Contact equipment stored as clean must be clean to sight and touch. CDI.. The slicers were cleaned at the three compartment sink.
0.0
47.
4-501.11; Core; There were some shelves in the dry storage area that were rusty. All equipment must be in good repair and easy to clean.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 05/11/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Lasagna hot holding in plastic containers 119F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Lasagna reheated to 170F.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Salad in pans on both serving lines are 48F. Keep all TCS food at or below 41F when held cold. The above salad was placed in the walk-in cooler.
1.5
55.
6-501.11; Core; Missing one floor tile in the kitchen. Physical facilities shall be maintained in good repair.
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: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 05/19/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Blown lights on the hood above the oven. Ice cream lid is broken off the hinges. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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 signature of recipient due to COVID-19 pandemic.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2021
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken at service line hot holding at 128-130F. When asked, PIC stated foods left over on service line are returned to cold-holding after service. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off temperature foods voluntarily discarded during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling needed on dispensers of hand soap and hand lotion at the rear handwashing sink. 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 directed to add labeling to these items.
0.0
47.
4-501.11; Core; Ice machine is broken. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the ice machine.
0.0
54.
5-501.114; Core; Middle dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have this corrected.
0.0
54.
5-501.110; Core; Side door of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain dumpster doors and lids closed. Recommend adding signage to -Close Doors After Use-. CDI- Doors closed during inspection.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 01/10/2020
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: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2019
Score: 99.5
#
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: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 03/19/2019
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. Salad date marked with discard date when facility usually uses prep date. Use just one system (prepared date) to avoid confusion. To denote an expiration date sooner than would normal use TCS food product just add date range (made on date - discard date) Work order in place to fix the missing ceiling tiles in bathroom, provide curbed service sink for discarding mop water, and peeling paint in mop room.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2019
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. In restroom down hall that staff uses only occasionally as a back up, Repair broken toilet paper dispenser and add handwash sign. Handwashing signs provided by REHS.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2018
Score: 99
#
Comments
Points
General Comments
There is a lot of clutter in the utility room. There is an extra shelving unit that blocks access for cleaning. Rearrange items or get rid of some stuff in that closet so buckets can go on other shelving. Fix the room so you can easily sweep and mop around in there. There are three sided dunnage racks in the dry storage room. The open side should be out so you can easily sweep and mop under them too. So just turn them around with the open side out.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 02/12/2018
Score: 97
#
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: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2017
Score: 97
#
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: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
17.
The cold foods on the buffet line are sitting on ice, but the ice does not come into contact with the meat portion of the foods, and the light above the food pans creates enough heat to warm up the meat portion of sandwiches and salads. Move cold foods back into the walk-in cooler in the breaks between lunch periods.
0.0
19.
On the storage racks in the custodial closet, move liquid chemicals to the bottom shelves.
0.0
28.
The back door to the loading deck does not have a fly fan. Install a fly fan.
0.0
34.
The dish storage rack is starting to rust and needs to be cleaned.
Store the utensil in the utensil drawers facing the same direction.
0.5
45.
Clean the dry storage room floor. Replace the missing tile at the corner of the managers office. Many of the metal door frames are corroded near the base.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
The slicer had not been cleaned completely. There was still food debris on the back side of the blade.
1.5
28.
The back door to the loading deck does not have a fly fan. Install a fly fan.
There are numerous gaps in the grout between the base tiles in the dry storage rooms. Rodents can use these gaps to enter the dry storage room.
0.0
34.
The dish storage rack is starting to rust. Replace the rack.
0.0
36.
The 3 compartment sink has rust stains in the sanitizer basin. The slicer blade has some knicks and needs to be sharpened. The blue metal storage rack are rusty.
0.5
45.
Clean the dry storage room floor. Replace the missing tile at the corner of the managers office.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
During lunch service, a school employee walked from the dining room into the kitchen, placed a used floor cleaning tool on a prep table, and rinsed out the pads from the floor cleaner in the sanitizer basin of the dish sink.
Only food service employees are allowed in the kitchen. Anyone else needs to wait at the kitchen door for assistance. If the rinsing of the floor cleaning pads in the sanitizer had not been noticed, all dishes washed after lunch would have been contaminated with debris from the floor.
Sanitizer was changed, sink was cleaned, prep table was sanitized.
0.0
11.
The slicer had not been cleaned complete. There was still food debris on the back side of the bleade and in the sharpener assembly. Was cleaned.
The sanitizer in the bottles is too strong ( turns testFill up the bottles from a freshly made sink of sanitizer. paper blue ).
1.5
23.
Chicken salads in the walk-in cooler were in closed containers. The temperature of the chicken was within acceptable limits, but the containers should not be tightly closed until the chicken has reached 45 F.
0.0
28.
The back door to the loading deck does not have a fly fan. Install a fly fan.
There are numerous gaps in the grout between the base tiles in the dry storage rooms. Rodents can use these gaps to enter the dry storage room.
0.0
36.
The 3 compartment sink has rust stains in the sanitizer basin. The slicer blade has some knicks and needs to be sharpened.
0.5
43.
The hot water supply to one of the hand sinks was turned off. Have it turned back on.
1.0
45.
There is a leak in the employee bathroom ceiling ( roofing company is on site ). The floor has rust stains. Fill the holes in the tile in the dry storage room. The door frames in the back part of the kitchen are rusty near the base. The door to the dry storage room has minor damage to the wood. The walls next to walk-in cooler and walk-in freezer is damaged on the corners.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 02/28/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
40.
Clean untensil drawers in food prep. tables. Some food crumbs and residue was present.
0.5
45.
Repair areas of damaged or missing floor tile in kitchen. Repair ceiling leak in staff bathroom. Replace water damaged ceiling tile after leak is repaired.
1.0
46.
Clean, repaint, or replace kitchen ceiling vent cover that is stained and discolored.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cover buns on pans in storage cabinet with plastic wrap, aluminum foil, or wax paper before leaving at the end of day. Color concentration guide for sanitizing solution is needed in facility.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 05/26/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
There was a clear plastic cup of ice water setting on a bottom shelf. It did not have a lid. Drinks must be consumed in a sanitary manner such as a lid and straw and stored down low. (The drink disapeared when I turned to look another direction.) Also there are personal drink containers that require the consumer to touch the spout to open it to drink. You need a container that does not require touching the spout.
1.5
16.
THe french fries in the hot holding cabinet are 127 degrees and must be held hot at 135 degrees. Also the corn dogs were only 131 on the serving line. The french fries and the corn dogs must be held hot at 135 degrees or hotter. (The corn dogs were on the line and were eatten and any left over will be discarded. All french fries were discarded after lunch. Both of these items would be good to do time holding since your lunch period is less than 4 hours and they are both discarded anyway.)
2.0
45.
There are base tiles missing in the dry storage room, behind the toilet and at the corner of the office.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
There are rusty corroded electrical brackets under the steamer. They need to be replaced with stainless steel or galvanized. There are several items such as the mixer and vcm that need to be removed. The drawers on the baking table do not slide easily. Raise up conduit under and behind steamer and oven. Tie them up with zip-ties or simular so they are easy to clean around and under.
0.5
45.
There are base tiles missing in the dry storage room and at the corner of the office. Clean under and around conduitand under ovens.
0.5
47.
Mops need to be hung with the handles up so mop water does not run down the handles. You need to drill holes in the end of the handles and hang them on the nails in the mop room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 03/30/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Several pans were not clean. (They were sent back to the sink for re-washing.)
1.5
36.
The lids to the milk box are damaged and the gaskits are torn. Both ice cream bins have cracked lids and one needs a gaskit. Two of the prep tables have holes drilled into them. These holes need to be welded up and smoothed to meet NSF standards. There are rusty corroded electrical brackets under the steamer. They need to be replaced with stainless steel or galvanized. The stainless steel enclosure for the ANSUL system still has the plastic shipping film on it. It needs to be peeled off and cleaned. There are several items such as the mixer and vcm that need to be removed or have been disconected.
1.0
40.
Clean the storage drawers and drawer supports at the baking station.
0.5
42.
No Points.....Some type of vacuum breaker is required on the hose assemblys at the vegtable sink and at the old vcm wash hose.
0.0
45.
There are base tiles missing in the dry storage room and at the corner of the office. Clean floor drains.
0.5
47.
Mops need to be hung with the handles up so mop water does not run down the handles. You need to drill holes in the end of the handles and hang them on the nails in the mop room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 12/09/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Employee drinks must be in a cup with a lid and straw. The drinks must be consumed in a sanitary way. The idea is to prevent hand to mouth contact or for your hands not to come in contact with a surface where your mouth has been. Some drinks are in screw top containers. The cups are required to be stored down low and not setting on top of prep tables.
1.5
36.
There are rusty corroded electrical brackets under the steamer. They need to be replaced with stainless steel or galvanized. The stainless steel enclosure for the ANSUL system still has the plastic shipping film on it. It needs to be peeled off and cleaned. There are several items such as the mixer and vcm that need to be removed or have been disconected. The oven doors do not work well. Many of the stainless steel drawers do not work well. Drains below the sinks are dripping.
1.0
45.
Some base are damaged behind the toilet, in dry storage and at the outside corner of the office. There is a gap at the edge of the freezer and the floor. Clean around the conduit and electric supports at the steamer. You may want to raise up the large gray conduit to make it easier to clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 09/30/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
There is a cooler of ice for teachers that is filled with ice and has a scoop for them to scoop their own ice. Only kitchen employees should scoop ice. You are trained professionals they are not. You need to put the ice into cups with lids and put them into the cooler or you need to provide an approved ice dispenser.
1.5
23.
There was a pan of meat balls setting on a pan of ice out in the kitchen. The idea is to cool product as fast as possible. The best way to cool the meat balls would be in the freezer on a wire shelf and space all around so cold air can circulate around the pan for quicker cooling. Also if ytou go off and forget it, it is in the freezer and will be ok. If it is in the kitchen it would need to be discarded if left out to long and the ice melts and the product is exposed to room tempature for to long. Also it is best to uncover the product or loosly cover the product to allow heat to escape. At one hous in the freezer uncovered and only 1.5-2 inches of meat balls, the meat balls in the center in the sause are 86 degrees. They must drop to 70 from 135 within 2 hours. The meat balls have droped 57 degrees in 1 hour, so I think this is the best way to cool them down. Be sure to cover them when you leave or when you get back.
1.0
36.
There are rusty corroded electrical brackets under the steamer. They need to be replaced with stainless steel. The stainless steel enclosure for the ANSUL system still has the plastic shipping film on it. It needs to be peeled off and cleaned. The lid to the ice cream freezer on the line is cracked and the gaskit is torn. Replace the damaged gaskits on the milk boxes. Repair the milk box that is not working.
0.5
45.
Some base are damaged behind the toilet, in dry storage and at the outside corner of the office. Clean the floor under the large unused mixer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 02/21/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
SANITIZER IS LESS THAN 200PPM OF QUATS IN SEVERAL BUCKETS AND IN A SPRAY BOTTLE. USE 200-400PPM OF QUATS. SANITIZER IS OVER 400PPM IN 2 SPRAY BOTTLES. USE 200-400PPM OF QUATS. TEST EACH BATCH OF SANITIZER WITH THE TEST STRIPS.
2.5
17.
TOP OF OVEN IS RUSTY. REPLACE.
1.0
General Comments
2 PTS SERVE SAFE. 16. STORE SINGLE SERVICE TRAYS THAT ARE ON THE CAFETERIA LINE IN PLASTIC SLEEVES TO PROTECT THEM.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 05/10/2006
Score: 98.5
#
Comments
Points
17.
Plastic lid to the freezer box on the buffet line is broken. Replace it. Defrost the freezer boxes on the buffet line. Gasket is torn on the milk cooler. Replace it. Top of the oven is rusty-replace it.
1.0
28.
Coving is missing in the dry storage room. Replace it. Rusty tile by the pipe in the front storage room.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2000
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
CHICKEN SITTING IN BOTTOM OF DIVIDED DRAINED SINK. ELVATE FOOD BEHIND WASHER IN DIRECT DRAINER SINKS. DO NOT ALLOW FOOD TO SIT IN THE BOTTOM OF DIRECT DRAINED SINKS.
5.0
17.
REPAIR WALK IN WALLS AND CEILINGS TO BE SMOOTH AND EASILY CLEANABLE AND IN GOOD CONDITION. REPLACE DISH MASHINE VALVE (TIED WITH RAG) DETAIL CLEAN COOLERS.
2.0
28.
REPAIR FLOORS WALLS AND CEILINGS TILES, AND CAN WASH WALLS, ARE ALL EXAM PKS.
Location: 1425 CARNAGE DR RALEIGH, NC 27610-3909 Facility Type: Public School Lunchrooms Inspection Date: 11/03/1999
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
- ONIONS SITTING IN BOTTOM OF DIRECT DRAINED SINK.
- ELEVATE VEGETABLES WITH STRAINER OR OTHER MEANS WHEN WASHING THEM IN A DIRECT DRAINED SINK.
- THAW FOOD FLOATING UNDER CONTINUOSLY RUNNING COLD WATER.
2.5
17.
- REPAIR PREP TABLE DRAWER AT SLICING STATION.
- SERVICE COOLER EVAPORATOR COIL.
- REPLACE WATER RESIVOIR VALVE ON DISH MACHINE (TIED WITH RAG).
