Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2024
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; There were several bags of salad mix that has a best by date of 8/26/2024. Food items must be discarded once the food item has been expired. Food items must never be served after the use by date. CDI.. The bags of salad mix were placed in the trash can by the Manager.
1.5
47.
4-501.12; Core; Resurface the board cutting there were deep cuts on both sides of the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and Sanitized, or discarded if they are not capable of being resurfaced.
0.5
49.
4-601.11(B) and (C); Core; Clean the filters above the hood to remove the hood. Equipment shall be kept free of an accumulation of dust and other debris.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 02/13/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some metal pans stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken tacos inside hot hold unit 92F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: 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. Repeat.
0.5
48.
4-501.18; Core; Debris floating in sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Freezer went down last night and foods have not been moved. Temp of TCS foods 50-53F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
47.
4-501.11; Core; Walk in freezer not working properly. Equipment shall be maintained in good repair.
0.0
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: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 02/10/2023
Score: 100
#
Comments
Points
55.
6-501.12; Core; Floor has build up under and between the two cook lines. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 10/12/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; A tray of cheese burgers in the hot holding unit are between 120-125F. TCS food shall be held at or above 135F when held hot. The above cheeseburgers were reheated to 165F.
1.5
39.
3-305.11; Core; Ice build up on hamburger and chicken case in the walk-in freezer. Food shall be stored in a clean and dry location. Food shall be stored where it is not exposed to splash, dust or other contamination. Food shall be stored at least 6 inches off the floor on shelving.
0.0
47.
4-501.11; Core; Most of the door sweep is missing under the 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
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 05/12/2022
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; Employee restroom did not have paper towels. Each handwashing sink shall be provided with individual disposable towels. Corrected during inspection - paper towels were added.
0.0
16.
4-601.11 (A); Priority Foundation; Ban Marie unit had an accumulation of debris on the inside. Inside of ice-machine has some debris build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected during inspection - PIC cleaned and sanitized Ban Marie unit and cleaned ice-machine.
0.0
23.
3-501.18; Priority; Container of mozzarella cheese with a 3-31 date mark was observed in the walk-in cooler. TCS foods shall be discarded 7 days after the preparation date. Product was removed and discarded.
0.0
28.
7-204.11 ; Priority; Sanitizer spray bottle (quat) tested at 500ppm. Quat sanitizer shall be 200ppm to 400ppm or other if specified on the manufacturer label. Corrected during inspection - PIC remade sanitizer which tested 200 ppm.
1.0
39.
3-305.12(g); Core; Boxes of packaged food in the walk-in freezer observed with ice build-up coming from the above fan unit. Food shall not be stored under lines that water has condensed. PIC said she will move product and avoid storing product under the condenser until the unit is fixed.
1.0
44.
4-904.11; Core; Container of clean tongs were stored with food contact ends laying up and out. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Advised PIC to store tongs all face one way as best as possible.
0.0
47.
4-501.11; Core; Gasket in the front grab-in go cooler was coming off. Walk-in freezer door has a torn door sweep. The condenser in the walk-in freezer has ice build up. Equipment shall be maintained in a state of good repair. Have the above items fixed.
0.0
49.
4-601.11(B) and (C); Core; 3-comp sink had sticker residue inside the bays. Gaskets on the front milk cooler (not being used) has debris build up. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.0
55.
6-501.12; Core; Cleaning of the floors needed behind main cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Have floors cleaned.
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 Inspection led by Daniel Cortes. No signature of recipient due to COVID-19.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 01/06/2022
Score: 100
#
Comments
Points
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: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 01/16/2020
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.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2019
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: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 03/27/2019
Score: 96
#
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. Hang mops over the mop sink area (not to the side of it) to prevent soiling of other floor and wall surfaces.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2018
Score: 98
#
Comments
Points
General Comments
In staff bathroom, toilet paper dispenser not being used. Used toilet paper dispenser to reduce risk of cross-contamination of hands. CDI- Corrected during inspection.
*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: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 03/28/2018
Score: 96
#
Comments
Points
General Comments
pizza slices are reheated to >135 degrees and placed out on the line without temp control for immediate service. After each lunch line comes through, the pizza slices are returned to the steamer and reheated to >135 degrees again before the next lunch line comes through. Make sure these items are >135 degrees before serving to the students. *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: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2017
Score: 97
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2013
Score: 97.5
#
Comments
Points
General Comments
Repair or replace warming cabinet for hot foods. Warming cabinet is not keeping hot food items at a hot holding temp. at or above 135 degrees F. Repair walk in freezer door so that it closes and seals properly to prevent frozen condensation inside of the freezer.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 03/22/2013
Score: 97.5
#
Comments
Points
General Comments
Clean fan on prep. table. Dust build up was present on the fan. Keep canwash area clear of custodial supplies so that cafeteria staff can wash the garbage containers for the kitchen.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 05/30/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
16.
Boxed pizza on service line was 122 degrees F to 125 degrees F. Hot foods must be kept at a temp. of 135 degrees F. or above. Corrected during Inspection. Boxed pizza was pulled from service line by staff and reheated to 165 degrees F.
2.0
36.
Repair walk in freezer wall and ceiling leaks. Leaks are behind compressors. Repair leaks A.S.A.P.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep parfait on service line heavily iced. Store parfait in deeper pans of ice.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 03/29/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Chiken patty slices in cold salads were 58 degrees F. Keep cold foods at or less than 45 degrees F. Corrected during inspection. Salads were discarded by manager. Keep salads surrounded and embedded in ice containers.
2.0
36.
Repair leaks in freezer walls behind second compressor.
0.5
45.
Clean floors behind equipment beneath vent hood.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Do not leave PTA benefit water bottles stored on walk in cooler floor.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 12/19/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
Monitor hot holding temperatures of service line items like pizza, corn dog bites, and chicken BBQ sandwiches. All of these items had hot holding temperatures between 120 to 124 degrees F. One tray of pizzas in hot holding box had a temp of 124 degrees F. Hot foods must be kept at a temp of 135 degrees F. or above. Corrected during inspection line items that were not at proper hot holding temp. were pulled from line and reheated to a temp. of 165 degrees F. before replacing to line. Out of temp. pizzas on tray in hot box were discarded. All other items in hot holding box were at correct temperature. Do not stack trays of hot food near vent fan at top of hot box where pizza tray was located. Keep hot holding box on warmer setting. Put hot foods to be held for later service directly in hot box after prep. or cooking. Do not leave hot food items out at room temperature for extended periods of time.
2.0
40.
Walk in cooler has mold growth in location of ceiling and wall stckers/tape. Remove the stickers/tape. Clean the ceiling and walls of cooler of the mold growth. Repeat violation
1.0
45.
Seal hole at base of wall in staff bathroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep prewrapped/sealed meat sandwiches and chef salads heavily iced on service line.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
The quat. sanitizing solution provided in the spray bottles was at too strong of a concentration at over 500 P.P.M. Quat sanitizing solution should be at a concentration of 200 P.P.M. Corrected during inspection. Solution was discarded by manager.
1.5
25.
Thermometer on milk cooler is not functional repair or replace this thermometer A.S.A.P.
0.5
36.
Drawer for utensils in prep table is rusted and not easily cleanable. Do not store utensils in this drawer. Repaint rusted drain grates beneath steamer. Use rust resistant paint.
0.5
40.
Walk in cooler ceiling has mold growth in location of ceiling stickers and tape. Remove these stickers and tape. Clean the ceiling of the mold growth.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep meat sandwiches in sealed plastic containers embedded in ice on the service line. Outside can wash should be used by the cafeteria for washing garbage containers. This space should not be blocked off with school or custodial storage. Leave hot food product being cooled in walk in cooler partially uncovered to vent heat out of the food items.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
Hot holding temperature of chicken tenders on service line were 123 to 128 degrees F. Peas on service line were 134 degrees F. Hot foods must be held at a temperature of 135 degrees F. or above. Corrected during Inspection. Out of temperature foods were reheated to a temp. of 165 degrees F. before being replaced on serving line. Keep hot holding boxes on a higher internal temperature to keep foods like chicken tenders at hotter temperatures before placing items on serving line. (Repeat Violation)
4.0
25.
Digital thermometer on hot holding cabinet is not displaying an accurate internal temperature reading. Repair A.S.A.P.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Repaint peeling walls in kitchen. Regrout or seal cracks in wall tile by rear kitchen window. Repair light ballast in walk in freezer. Repair/replace rusted drain grate cover beneath steamer. Remove loose stickers from ceiling of walk in cooler. Clean cooler ceiling areas where stickers were located after removal.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 04/15/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Small amount of pink build-up found inside of the ice machine. Make sure to routinely clean that part of the ice machine to help prevent pink build-up.
0.0
16.
Chicken tenders on the serving line were holding at 102F for hot holding. Talked to the manager and the chicken was voluntarily disposed of and chicken from the hot holding unit replaced it. Make sure foods are held at 135F or above for hot holding.
2.0
36.
Peeling shelves found inside of the walk-in cooler. Must be in good repair.
0.0
40.
Clean the shelves inside of the walk-in cooler. Gritty build-up underneath the prep table closest to the cooking equipment. Clean the inside front piece of the drawer, for prep table closest to the cooking equipment, that had debris on it.
1.0
45.
The wall was in bad repair, closest to the office, with chipped paint. The wall above the can washing area was worn. Must be in good repair.
0.5
46.
Ventilation build-up above the food prep area. Clean the fan guard for the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 12/10/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Pink build-up found on the inside of the ice machine. Routine cleaning of the inside of the ice machine suggested. Was corrected.
1.5
40.
Gritty build-up underneath some of the prep tables in the kitchen.
0.5
43.
Replace handle for sink in the boys restroom closest to the cafeteria.
0.0
46.
Slight ventilation build-up above the food prep area. Looks alot better now than the previous inspection. Clean the fan inside of the walk-in cooler. Replace blown light bulb in the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 04/23/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
personal drinks were stored over food in the walk-in cooler. food shall be protected during storage.
1.5
16.
hot dogs were hot holding in between the temperatures of 115-156F in the hot holding unit as well as in the serving line. shall be hot held to a minimum of 135F. suggest turning up the hot holding unit or rotate to steamer in order to stay at required holding temperature.
2.0
21.
check water heater and pressure to make sure minimum temperature of 130F for utensil washing is reached consistently.
0.0
44.
drain plug missing on the side of one of the outside dumpsters.
0.5
46.
ventilation build-up above the food prep area. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 04/24/2008
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
Clean the following soiled surfaces and areas: undersides of drainboards, food preparation tables and counters--interiors of rinsing and sanitizing sinks and right drainboards of 3-compartment sinks--interiors of drawers, including their frames--undersides and backsides of walk-in cooler doors and drawers--undersides of metal extensions on serving lines and above steam table areas (near lights) of these same lines--the VCM that is not being used and adjacent spray rinse arm--shelving in walk-in cooler--undersides of the paper towel dispenser at handsink in kitchen.............Repair the leaking faucets on the right 3-compartment sink nearest the walk-in freezer.
1.0
20.
Provide hot running water at handsinks in both boys` and girls` bathrooms nearest the cafeteria. The "hot" water currently does not exceed 74F at these sinks. The hot water should not exceed 110F.
2.0
28.
Clean the soiled sides and edges of walk-in freezer and cooler doors. Also thoroughly clean the baseboards and walls in the cafeteria area..........Remove the tape and paper from the ceiling in walk-in cooler since it is getting very moldy and is hard to clean.
0.5
29.
The lighting in walk-in freezer is very dim. Provide at least 10 ft-candles of shielded light in this unit, as measured at 30 inches above the floor.
0.5
General Comments
Note: Remove from the facility any food utensils and equipment that will not be used. If these items remain in the facility, they must be maintained in a clean and sanitary condition at all times and must be stored properly..........2 pts for ServSafe.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 09/27/2007
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
FOUND SEVERAL INCORRECT FOOD TEMPERATURES: POTATOES AT 117F, BBQ PORK SANDWICH IN HOT HOLDING UNIT AT 133, HOT DOGS AT 131F, BBQ PORK SANDWICH AT SERVING LINE AT 125. KEEP ALL POTENTIALLY HAZARDOUS FOODS (PHFs) (SUCH AS MEATS, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED PASTA AND RICE) AT 45F OR BELOW OR 140F OR ABOVE. AT THE SERVING LINE, SANDWICHES WERE STACKED ON TOP OF EACH OTHER AND WERE OUT OF PROPER TEMPERATURE. DO NOT STACK SANDWICHES TO ENSURE THEY KEEP PROPER TEMPERATURES. ALWAYS REMEMBER TO CHECK TEMPERATURES OF FOOD WHEN THEY COME OUT OF STEAMERS AND HOT HOLDING UNITS TO ENSURE THEY ARE AT PROPER TEMPERATURES BEFORE PUTTING THEM ON THE PRE-HEATED SERVING LINE. RECOMMEND THAT BETWEEN GROUPS OF STUDENTS, CONSIDER COVERING SOME FOODS AT THE SERVING LINE TO KEEP HEAT FROM ESCAPING (SUCH AS FOR HOT DOGS, BBQ PORK SANDWICHES, ETC.). (REPEAT VIOLATION FROM LAST INSPECTION)
5.0
5.
FOUND SEVERAL METAL STEMMED FOOD THERMOMETERS THAT WERE NOT ACCURATE WHEN USING THE ICE-WATER CALIBRATION METHOD. A FEW WERE 6 TO 8 DEGREES OFF FROM 32F. ENSURE THESE THERMOMETERS ARE KEPT ACCURATE BY CALIBRATING REGULARLY.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF 3-COMPARTMENT SINK DRAINBOARDS, SINK LEGS AND INSIDE SANITIZING SINK--UNDERSIDES OF SOME SHELVING, PREPARATION TABLES AND INSIDE A FEW DRAWERS--THE NON-FOOD CONTACT AREAS OF THE ELECTRIC SLICER (ESPECIALLY IN CRACKS AND CREVICES)--EXTERIOR OF HOBART VCM MIXER.........PROPERLY DEFROST THE MILK COOLERS NEAR THE SERVING LINES.
1.0
28.
CLEAN THE SOILED WALL SURFACES BEHIND THE 3-COMPARTMENT SINK AND IN OTHER AREAS OF THE KITCHEN.........CLEAN THE SIDES AND EDGES OF WALK-IN FREEZER AND COOLER DOORS.........ALSO THOROUGHLY CLEAN THE BASEBOARDS AND WALLS IN THE CAFETERIA AREA.
0.5
29.
THE LIGHTING IN WALK-IN FREEZER IS VERY DIM. PROVIDE AT LEAST 10 FT-CANDLES OF SHIELDED LIGHT (AS MEASURED AT 30 INCHES ABOVE THE FLOOR) IN THIS UNIT.........FOUND AN UNSHIELDED LIGHT FIXTURE UNDER ONE SERVING LINE. PROVIDE AN EFFECTIVE SHIELD OR SHATTERPROOF BULB.
0.5
General Comments
NOTE: REMOVE FROM THE FACILITY ANY FOOD UTENSILS AND EQUIPMENT THAT ARE NOT IN USE. IF THESE ITEMS ARE IN THE FACILITY, THEY MUST BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES...........2 PTS FOR SERVSAFE.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 05/17/2007
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
FOUND MANY IMPROPER FOOD TEMPERATURES: HOT DOGS 100-134F, TATOR TOTS 107F, BAKED BEANS 107F, BROCCOLI AND CHEESE 132F, BROCCOLI AND RICE 114F, ETC. (SEE FOOD TEMPERATURE CHART). KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 DEGREES F OR AT OR ABOVE 140F.....WHEN PREPARING FOOD FOR CATERING, CONSIDER DOING ALL PREPARATION BEFORE LUNCH HOUR AND KEEP IN PRE-HEATED (TO 140F OR GREATER) HOT HOLDING CABINETS UNTIL READY TO BE PICKED UP. QUICKLY PREPARE THE FOOD NECESSARY FOR THE CATERING CUSTOMERS AND PLACE IN HOT HOLDING CABINETS IMMEDIATELY. CONSIDER USING A FEW PEOPLE TO PREPARE THESE CATERED MEALS. KEEP HOT HOLDING UNITS TURNED UP HIGH ENOUGH TO MAINTAIN TEMPERATURES OF 140F OR GREATER.
2.5
3.
OBSERVED TWO BAGS OF CHILI BEING THAWED IN STANDING WATER IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK. PANS AND OTHER UTENSILS WERE IN THE OTHER TWO COMPARTMENTS. POTENTIALLY HAZARDOUS FOODS LIKE CHILI SHALL BE THAWED IN REFRIGERATED UNITS NOT TO EXCEED 45F, UNDER RUNNING WATER AT A TEMPERATURE OF 70F OR BELOW, OR IN A MICROWAVE OVEN AND THEN IMMEDIATELY TRANSFERRING FOOD TO CONVENTIONAL COOKING EQUIPMENT, OR AS A PART OF THE COOKING PROCESS.
2.5
11.
THE SANITIZER CONCENTRATION IN THE SANITIZING WATER OF LEFT 3-COMPARTMENT SINK WAS LESS THAN 200 PPM QUAT. AMMONIUM. IT SHALL BE AT LEAST 200 PPM.....FOUND FOOD DEBRIS ON SLICER IN KITCHEN AND OTHER FOOD EQUIPMENT IN BACK STORAGE AREA. THOROUGHLY CLEAN AND SANITIZE THIS EQUIPMENT.
2.5
17.
CLEAN DRAWERS WHERE FOOD UTENSILS ARE STORED, UNDERSIDES OF 3-COMPARTMENT SINKS AND INSIDE SINKS, SHELVES UNDER SINKS, UNDERSIDES OF FOOD PREPARATION TABLES, ROBOT COUPE MACHINE, SCALES (FOOD DEBRIS AND DRIPPAGE FOUND ON THESE ITEMS)......REMOVE EXCESS ICE BUILD-UP FROM THE MILK AND REFRIGERATED UNITS IN THE SERVING LINE.
1.0
23.
FOUND OPEN BAGS OF GARBAGE IN DUMPSTER WITH DUMPSTER DOOR OPEN. ENSURE THAT BAGS OF GARBAGE ARE COMPLETELY SEALED OR KEEP THE DUMPSTER DOOR CLOSED. REMOVE THE TIRES, PAPER GARBAGE, EQUIPMENT AND OTHER DEBRIS FROM THE GROUND AROUND THE DUMPSTERS.....PROVIDE MISSING PLUGS FOR THE DUMPSTERS.
1.0
28.
CLEAN FLOORING ESPECIALLY UNDER EQUIPMENT IN KITCHEN, BEHIND COOKING LINE, UNDER THE SERVING LINE HOT AND COLD HOLDING DISPLAY UNITS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) FOUND A FEW BOTTLES OF PERSONAL DRINKS IN WALK-IN FREEZER--STORE THESE BOTTLES ON A BOTTOM SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT AREAS; (29) SHIELD ONE LIGHT BULB UNDER SERVING LINE (NO SHIELD PRESENT); (32) DO NOT USE MILK CRATES FOR ELEVATING FOOD. USE APPROVED SHELVING. (15) KEEP FLOW OF DISHES AT 3-COMPARTMENT SINK FROM DIRTY TO CLEAN. *3*DO NOT STORE BAGS OF BREAD ON TOP OF DIRTY UTENSILS. (20) HOT WATER IN WOMENS RESTROOM ONLY 75F, SUGGEST RAISING WATER TEMPERATURE, MUST HAVE AT LEAST "WARM" WATER IN STUDENT RESTROOMS CLOSEST TO CAFETERIA.
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 05/24/2006
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
15.
KEEP THE UTENSIL DRAWERS CLEAN...REPLACE OR RESTORE DRAWERS THAT ARE RUSTY & NOT SMOOTH & CLEANABLE...CLEAN THE FRONTS & FRAMES OF DRAWERS.
1.5
17.
AREAS THAT NEED CLEANING; EQUIPMENT LEGS...SIDES, FRONTS, BOTTOMS OF ROLLING CART...UNDERSIDE OF DRAINBOARDS & SINK & TABLE LEDGES...UNDERSIDE OF BAKING SHELF...WORK ON REMOVING SURFACE RUST FROM EQUIPMENT LEGS, UNDER TABLES & DRAINBOARDS...OUTSIDE BASIN OF HANDSINK, DRY GOOD CONTAINERS...REPLACE OR RESURFACE OLD SCALES THAT ARE NOT SMOOTH & CLEANABLE.
2.0
28.
CLEAN THE FLOORS; NEAR BASEBOARDS, IN CORNERS, UNDER SINKS, FLOOR DRAINS, SCREEN DOOR, STORE ROOM DOOR, IN HEAVY TRAFFIC AREA.
1.0
General Comments
PROPER FOOD TEMP & STORAGE...PROPER HOT WATER TEMP...THERMOMETERS, STRIP & SANITIZER AVAILABLE
Location: 706 E Lenoir ST RALEIGH, NC 27601 Facility Type: Public School Lunchrooms Inspection Date: 02/01/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
Replace rusty utensil drawers-Clean the lid of the storage bin stored under the hood.
1.5
17.
Areas to clean: under drawer handles-under drawer frames-under the sink drainboards & basins-corners, legs and sides of rolling carts-under surfaces of work table shelves. Equipment that''''''''''''''''''''''''''''''''s no longer smooth & cleanable, table legs, baker scale.
1.0
General Comments
Hot holding temps 160 Hot water above 130 Thermometer, strips, sanitizer properly used
General cleaing looks good work on detailing Light for food line display is missing. Do not reinstall light without a shield and end caps
