Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2024
Score: 99.5
#
Comments
Points
56.
6-202.11; Core; One serve line unit has 2 uncoated/uncovered fluorescent. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 03/18/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core;A) 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. Look for a Serve Safe class on line.
1.0
22.
3-501.16 (A)(2) and (B); Priority; one pan of salad mix was below 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. The pan was replaced with fresh pan that was 41 degrees. This was a violation on the last inseption.
1.5
23.
3-501.17;one container of ham was not date marked. TCS/ready to eat foods shall be held at 41 degrees and below for 4-7 days and for no more than 7 days. The ham was dated.
1.5
48.
4-501.19; Priority Foundation; observed an employee washing pans in water that was 105 degrees. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf The water was drained and more hot water was added.
0.5
55.
observed dust on the fans over the cooking area. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. clean these areas.
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 DUE TO COVID 19 PANDEMIC
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 11/05/2021
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; eggs and sausage in the hot box out front were below 135 degrees. TCS/ready to eat foods shall be held at 135 degrees and above at all times. The sausage and eggs were reheated to 187 and 175 degrees.
1.5
22.
3-501.16 (A)(2) and (B); Priority; tub of shredded cheese sitting out on the prep table. TCS/ready to eat foods shall be held at 41 degrees and below at all times. The cheese was returned to the walk in cooler.
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 NO PIC due to covid pandemic
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 12/20/2019
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.
clean the dust off of the vents over the steamer/oven cooking area.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 08/22/2019
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.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2019
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 10/19/2018
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 08/03/2018
Score: 99.5
#
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2018
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 01/23/2018
Score: 98.5
#
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 08/14/2017
Score: 96.5
#
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: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 07/19/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Do not store foods below drip in freezer. General Comment--Do not store foods below the uninsulated copper condensation line in the walk in cooler.
1.5
36.
Repair leak in the walk in freezer. Copper condensation line in the walk in cooler must be insulated (EHS recommended last inspection, but has since confirmed that it is a requirement because the line is copper).
0.5
49.
Documentation of approved training - 2 point credit awarded. jal 5/19/10.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 04/12/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Buckets of sanitizer were below required 200-400pm. Sanitizer in sink was below 200ppm until it was stirred. Make sure sanitizer is stirred up before filling buckets. Ice machine needs more frequent cleaning.
1.5
36.
Repair or replace ice cream cooler lid on serve line. EHS recommends insulating the condensation line in the walk in cooler.
0.5
46.
Replace burned out bulb in the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded. jal 5/19/10.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 04/11/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Sanitizer in buckets was below 200-400ppm. Limit the amount of towels put in buckets and check strength frequently. Sanitizer in one spray bottle was above 400ppm, check strength when it is made up.
1.5
16.
Chicken nuggets and popcorn chicken were below 135F on the serve line.
2.0
17.
Turkey on salad was above 45F on the serve line, keep ice around sides of products being iced and on top of product if possible and necessary to maintain temps.
2.0
44.
Have broken dumpster lid replaced. Remove small amount of debris from behind/under the dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 11/22/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Ice machine needs cleaning. EHS will return on Thursday December 2nd for critical violation check. Several utensils and pans sent back for better cleaning.
1.5
47.
Hang mops with heads down, so as to not drip mop water on handles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 08/19/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Observed employee eat in kitchen and then proceed working without washing hands. Once hands are soiled they are to be washed with warm water and soap. .2616 ( b ) Employees shall wash their hands thoroughly in a handwashing lavatory before starting to work, after each visit to the toilet, and as often as necessary to remove soil and contamination.
2.0
11.
1 bucket of sanitizer at 3 compartment sink less than 200ppm. Keep sanitizer 200-300ppm.
0.0
36.
Leaking condenser unit in walk in freezer. The unit should not leak. Repairs needed.
0.0
43.
2 lavatory spigots in boy`s restroom will not stay on once depressed. The spigots must stay on for at least 20 seconds to allow for proper handswashing. Water at both boys` and girls restrooms below 90F. Increase water temperature. Cleaning needed of both restroom`s walls especially near entrance ways. Recaulk behind girls restroom handsink to eliminate gaps.
1.0
46.
Lights off over cooking line. Keep lights on during hours of operation to provide 50 foot candles of light in cooking areas; Cleaning needed of ceiling ventilation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
35.
Single service items stored upright. Keep single service items inverted to protect from contamination.
0.5
46.
Keep lights on over cooking line during hours of operation to generate the required 50 foot candles of light over cooking areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remember that when using ice for the medium of cold hold the product must be kept in the ice up to the level of the product to maintain proper temperatures.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 11/12/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
2 muffin pan interiors have baking residue. Thoroughly wash,rinse,and sanitize. ( CDI)
0.0
16.
Chicken tenders and taco meat below 135F. Keep hot hold PHF`s 135F and above. After plating food put back into steamer or oven to raise temperatures to 165F. After reheating put into hot holding unit. Don`t double stack food on service line.
2.0
17.
Observe load lines on pans. 1 pan with salad including tomatoes overstacked. ( CDI )
0.0
40.
Clean hot hold top and vent in walk in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
26.
Dry goods in non-resealable containers with with or without rubberbands securing them. Once a dry good is opened is shall be kept in approved container with tight fitting lid.
0.5
39.
Non-nsf food processor in kitchen. Food processors must be NSF approved. Remove from kitchen.
0.0
40.
Clean under service line roof and top of hot holding cabinet-dusty.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Dump rice from rolling bins used for children activities behind dumpsters. Insects in rice.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 05/19/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
16.
Chicken, ham sandwiches, and eggrolls in hot hold unit and service line less than 135F. Keep hot hold PHF`s 135F and above. Recommend minimizing the amount of time between taking PHF`s out of cooking units and putting into hot hold to help maintain 135F and above. Don`t put chicken nuggets on plastic trays. Recommend putting into metal pans sitting in steamer wells to help transmit heat.
2.0
23.
Ham taken out of hot hold unit put into walk in cooler with lid on while cooling. To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
26.
Couple of dry goods in non-resealable containers. Once a dry good is opened it shall be kept in approved, labeled container with tight fitting lid.
0.0
40.
Clean tops of equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 10/07/2008
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
11.
Couple of utensils in desert drawer stored as clean still have food residue. Thoroughly wash,rinse, and sanitize all food contact surfaces.
0.0
40.
Clean shelving near rear of walk in cooler and vent. Clean under all table rims.
0.5
43.
Clean urinal bases and replace missing handicaped door in girl`s restroom.
0.0
47.
Numerous milk crates stored on floor in single service storage room. Bottom chemical storage shelf in can wash room on floor. Keep storage 6-12 inches off of floor on approved shelving to allow for cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 03/17/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
Do not store soiled liners next to clean utensils. Do not store any thing next to clean utensils that could contaminate utensils.
1.5
28.
~no points taken~ Clean ceiling tiles in kitchen, replace stained tiles in restroom.
0.0
General Comments
Items that are cooling DO NOT HAVE to be covered, as long as they are protected from over head contamination. Only food grade liners are to be used, can liners being used are not food grade.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 12/08/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
USE AN APPROVED SCOOP WITH A HANDLE TO PREVENT HAND CONTAMINATION OF THE PRODUCT. OBSERVED EMPLOYEE SCOOP ICE WITH CUPS. [VIOLATION OF RULE .2609(C); .2610(D); .2622(D)]
2.5
General Comments
Fish, hamburgers were prepared and wrapped as a group of 3, maitained temperature of 140 through out process. Good hand washing practices.
Location: 110 MIDDLE CREEK PARK AVE APEX, NC 27539-7982 Facility Type: Public School Lunchrooms Inspection Date: 09/06/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Chicken tenders 122-128F, hoagies 47-49F. Hold all potentially hazardous foods 140 and above or 45F and below. Put out only as much food as you typically sell each lunch period. If at all possible, try to keep cold foods on cold side of serving line. Chicken tenders would hold temperature better if the trays were placed in metal container rather than on top of container on plastic tray, however, if using the plastic tray only put out a few at a time and remove from hot line during breaks to hold above 140F in holding cabinets.
2.5
General Comments
Cetephill antibacterial hand soap, my doctor recommends Dimethicone as one of the top listed ingredients in lotions (holds in the most water).
