Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 01/06/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; one top oven unit is not working at this time. Equipment shall be in good repair. The manager is waiting for this to be repaired.
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: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 11/20/2020
Score: 100
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Comments
Points
General Comments
replace the broken thermometer in the tall reach in cooler. This unit has an outside thermometer as well. The big fan has a build up of dust on it. Clean it before using.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 11/13/2019
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.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 03/12/2019
Score: 100
#
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.
***Equipment not being used needs to be removed from kitchen.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 12/04/2018
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: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2018
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: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 11/05/2012
Score: 98
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Comments
Points
General Comments
**Check with manufacturer on shelf life of chicken stock when it's made up. Base does not have to be refrigerated after opening for safety (for quality only) but when it's diluted, it may need to be date marked.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 03/01/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer in two of the three buckets was between 150-200ppm. Both of these buckets had larger towels in them than the bucket that was at 200-300ppm. Check strength after adding towels.
0.0
17.
Ham on salad on serve line was above 45F. Store in ice with ice on top, use frozen ham, etc to help maintain temps during service. Two containers of cheese were above 45F during prep. One was at 62F. Use double iced pans or other methods to maintain temps during prep.
2.0
49.
Documentation of approved training - 2 point credit awarded. bss 10/19/11.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 09/01/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
23.
Be sure that potentially hazardous items to be held cold on the serve line are brought down to 45F or below in walk in cooler before transferring to the line, these items will not cool once they are brought out to the line. One pan of watermelon had temps from 43-51F on the line. Employee had temped only one side that was 43F, EHS temped the other side of the pan.
1.0
49.
Documentation of approved training - 2 point credit awarded. bss 11/5/08.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 04/26/2011
Score: 97
#
Comments
Points
17.
Yogurt on the serve line was not under temperature control and was above 45F. Keep yogurt cold with ice or refrigeration.
2.0
43.
Handwash station next to refrigerator was out of paper towels at the time of inspection. Keep all handwash stations stocked with soap and towels at all times.
1.0
49.
No documentation of approved training - no credit awarded. Manager is currently split between FVMS and Lincoln Heights. Servesafe is not valid for managers splitting time. Per supervisor, she is expected to be back full-time at FVMS at the start of the new school year.
0.0
General Comments
May want to consider moving dishwashing to the four compartment sink instead of pre-rinse in one bay of the four compartment sink and then transfer to wash, rinse, sanitize in the three compartment sink.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 02/23/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Ice machine needed cleaning at the time of inspection. If possible, have the machine serviced/cleaned on interior, the ice chute tube appears to be spreading the mildew/mold from the inside top.
1.5
36.
Replace chipping/rusting ice cream baskets. Remove rust from the three compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded. bss 11/5/08.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 10/18/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Fill sanitizer bottles from sink or bucket dilutions, manufacturer`s recommended bottle dilution is too strong.
0.0
16.
Several items on serve line and in hot hold cabinet were below 135F. Reheat foods in steamer, oven, etc to 165F before hot holding if they have dropped below 135F during portioning/prep. Do not layer pans on the serving line steam table, this will insulate items from the heat.
2.0
17.
Ham sandwich on the serving line was above 45F. Cool sandwiches in refrigeration to 45F or below before taking out to iced cold holding.
2.0
19.
Do not store chemicals/cleaners on shelf above prep sink. All chemicals, except sanitizer, are to be stored in a designated area.
1.5
44.
Remove debris from around the dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 03/24/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Observed employee take a bit out of food from a styrofoam tray while walking through kitchen. She then proceeded to touch speed rack plastic cover trying to lower it without washing hands first. Once hands are contaminated or soiled they must 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
16.
Chicken filet sandwiches below 135F in hot holding cabinet. Once sandwiches have been bunned and wrapped place back into steamer or oven to reheat. DO NOT PUT BACK INTO HOT HOLDING CABINET IF BELOW 135F!!! Minimize the amount of time PHF`s are in the Danger Zone ( 45F-135F )
2.0
40.
Clean tops of equipment-dusty.
0.0
43.
No handsoap at boy`s restroom lavatories. Handsoap must be available at all lavatories; Boy`s restroom handicap accessible toilet clogged. Repair.
1.0
46.
Keep lights on over cooking line during hours of operation to provide required 50 foot candles of light at cooking line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 12/07/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
Observed employee handle broom and broom scoop and then handle clean plastic trays without washing hands. Once hands are soiled or contaminated they must be washed with warm water and soap.
2.0
11.
Baking and muffin pans soiled. Food residue in corners. Interiors greasy. Thoroughly wash,rinse,and sanitize; Sanitizer bucket registered zero concentration. Quat sanitizer is to be kept between 200-300ppm. Recommend filling buckets from sanitizer bin of 3 compartment sink.
1.5
24.
Frozen pizza and corn dogs sitting out at room temperature at 8:30am. Same rack of corn dogs and pizza sitting out at 9:30am. Staff taking lunch while food sitting at room temperature. Take out what`s needed for immediate reheat and place the rest in refrigeration while not actively using. 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
35.
Couple of stacks of single service trays stored unprotected at service line. Keep single service plates and trays protected from contamination when exposed to public. Keep in original sleeves or in easily cleanable food grade container up to the level of the item.
0.0
40.
Clean hot hold tops and refrigeration door gaskets.
0.0
43.
Handtowel dispenser in kitchen broken. Held together with tape. Replace. No longer easily cleanable. Work order placed earlier for dispenser.
0.0
46.
Laundry room light flickering badly. Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Salads on service line put out 1.5 hours prior to lunch service. Recommend putting salads out immediately prior to service to help maintain proper temperatures.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 09/30/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Baking and muffin pans need cleaning on interiors. Thoroughly wash,rinse,and sanitize.
1.5
25.
2 thermometers tested and both out of calibration by over 10 degrees. Check thermometers regularly to ensure accuracy.
0.5
35.
Keep single service plates and trays protected from contamination when exposed to public. Keep in original sleeves or in easily cleanable food grade container up to the level of the item.
0.0
40.
Clean pan exteriors around rims and walk in cooler door gasket.
0.0
46.
Couple of lights out in dry storage room and in laundry room. Replace to meet 10 foot candle requirement. Work order has already been sent for replacement or repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 03/05/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Thank you bags used to store bagged lunches having fruit with edible peels. Use only food grade plastic when food including fruit with edible peels are stored within. Recommend putting fruit into food safe plastic bags and placing into Thank You bags.
0.0
25.
3 thermometers tested with 2 out of calibration. Check regularly to ensure accuracy.
0.5
35.
Paper towel boxes stored on floor. Store 6-12 inches off of floor on approved shelving.
0.5
40.
Clean tops of hot hold line.
0.0
43.
Remove gum from ceiling in boy`s restroom.
0.0
46.
Clean lighting shields under ventilation hood and replace blown light in dry storage room; Clean ventilation over cook line-dusty.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2008
Score: 97.5
#
Comments
Points
15.
Remember to reheat foods in oven and not in hot holding unit.
0.0
16.
Numerous PHF`s on service line below 135F. Keep hot hold PHF`s 135F and above. Recommend increasing amount of water in bottom of steam wells to increase heated steam.
2.0
25.
2 thermometers tested with 1 out of calibration. Check thermometers regularly to ensure accuracy.
0.5
36.
Repair or replace Blodgett oven. Not working. MOD stated that unit has been repaired numerous times and oven still not functioning properly!!!
0.0
40.
Clean under service line and shelving above 3 compartment sink.
0.0
43.
Ceiling vents need cleaning in both employee restroom and student`s restrooms. Also clean toilet bases.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 03/12/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
7.
~No points taken~ all dry goods shall be a re-sealable food grade plastic or food grade containers.
0.0
11.
Multiple soiled containers, utensils, thoroughly clean and sanitize all utensils after each use. Educate new employees and "helpers" on cleaning and sanitizing utensils. Slicer and mixer soiled, clean and sanitize before and after each use.
2.5
20.
~No points taken~ no hot water in employee restroom handsink. HOt water began working at end of inspection
0.0
General Comments
Observed multiple employees taking temperatures and one employee reheating pizza that was not at temperature!! Good job on corrective actions. Replace blown bulb in walk-in freezer.
Location: 109 N Ennis St FUQUAY VARINA, NC 27526 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2007
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
Cloth being used at 3-compartment sink to lay utensils on to air-dry. Use air-drying rack. Dirty utensils stored on bottom of rolling cart with bbq containers inside box. Store dirty utensils at 3-compartment sink away from food prep.
