Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 05/21/2024
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Beef and cheese chalupas in reach in warmer in outside service area observed at 120 F. Beef and cheese chalupas under heat lamps in grab and go area observed at 118 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector advised PIC to reheat product and ensure this maintains at 135 F. Observed production log which states that beef at cheese chalupas reached 169 F at 9:20am and were 159 F once removed from holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold temperatures and two grab and go coolers observed at 45 F. Grab and go cooler observed with side salad, cut watermelon and yogurt parfaits at 45 F. Additional grab and go cooler observed with salad with chicken, yogurt parfaits, and cut watermelon at 45 F as well. Temperature control for safety foods shall be maintained at 41 F. Corrected During Inspection - PIC placed some items back into walk in cooler for additional cooling prior to service. Observed production sheet which states side salad and salad with chicken were both 39 F at 8:10am and 40 F upon removal from holding. Log stated that yogurts were 38 F at 8:00am and 39 upon removal from holding. Log states that cut watermelon was 41 F at 6:40am and 40 F upon removal from holding.
1.5
47.
4-501.11; Core; One of the two steamers is not working at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. Per PIC, work order is already in place for this to be repaired.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 01/04/2024
Score: 100
#
Comments
Points
55.
6-501.11; Core; Walls behind washer and dryer have large holes due to previous work being peformed on plumbing. Physical facilities shall be maintained in good repair.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 10/02/2023
Score: 99.5
#
Comments
Points
54.
5-501.114; Core; Drain plug missing from receptacle outside at dumpster area. Drains in receptacles and waste handling units shall have drain plugs in place.
0.5
55.
6-501.114; Core; Unused reach in warmer observed in side storage area. Premises shall remain free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer uses. Per employee, a wheel is in poor repair on the unit.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 02/06/2023
Score: 99.5
#
Comments
Points
36.
4-502.11(B); Priority Foundation; Black food probe thermometer registering 46 F in ice water rather than 32 F. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Facility has three other thermometers that are properly calibrated. Corrected During Inspection - PIC removed this thermometer to replace batteries or replace if it cannot be recalibrated.
0.0
54.
5-501.114; Core; Drain plug missing from receptacle outside at dumpster area. Drains in receptacles and waste handling units shall have drain plugs in place.
0.0
55.
6-501.114; Core; Unused equipment observed in side storage area such as ice machine, frozen drink machine, ice cream cooler, etc. Premises shall remain free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer uses.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cheeseburgers located at front line heat lamp as well as reach in warmer are not maintaining 135 F or higher. Potentially hazardous food shall be maintained at 135 F or higher. Corrected During Inspection - Person in charge voluntarily discarded cheeseburgers below 135 F.
1.5
33.
3-501.15; Watermelon observed cooling from being cut in open air reach in cooler in grab and go area of service line. Cooling shall be accomplished based on the type of food being cooled by using rapid cooling equipment. Corrected During Inspection - Person in charge removed watermelon from reach in cooler and placed into walk in cooler for further cooling.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 02/16/2022
Score: 100
#
Comments
Points
General Comments
Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.---------------------------------------------------------------------------------------------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 recipient signature required due to covid restrictions.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2020
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: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2019
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: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 05/31/2018
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: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 10/09/2017
Score: 98
#
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: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2017
Score: 98.5
#
Comments
Points
General Comments
Inspection conducted with Angela Jacobs *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: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 08/28/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
1 employee beverage sitting above food in storage area. Store employee beverages in a sanitary manner below and away from food and food contacts surfaces.
0.0
11.
Cleaning needed of electric slicer blade and black plastic pans. Thoroughly wash,rinse and sanitize; 1 bucket of Quat sanitizer less than 200ppm. Keep Quat 200
1.5
34.
Employee washing fruit in middle vat of 3 compartment dishsink while clean equipment soaking in sanitizer in third vat. Do not wash soiled fruits or vegetables in sink while clean or soiled utensils in vats or sitting on drainboards; Do not cover in use ice scoops at ice machine.
0.5
35.
Papertowels for use at handsinks stored underneath chemicals in storage closet and soiled shelving. Store single service items in a manner to protect from contamination. Do not store on soiled shelving or under chemicals.
0.5
36.
Repair leaking walk in freezer piping;Deeply cut and worn cutting boards still present onsite at time of inspection. Cutting boards put into garbage when REHS performing inspection.
0.5
40.
Cleaning needed of hot holding cabinet tops, shelving in costodial closet and side of ice machine.
0.5
43.
Replace missing handtowels at handsink nearest equipment storage room.
0.0
44.
Replace damaged dumpster with missing lid. Mr.Moore, head costodian, stated that he had called damaged unit into his superior numerous times.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep bottled milks submerged and completely surrounded with ice to maintain proper temperatures. Please refer to http://www.wakegov.com/food/professionals/posters/default.htm for information regarding FDA Food Code.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 05/17/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Ice leakage on boxes of chicken and omelets in walk in freezer. Boxes were stored underneath leaking piping in freezer. Do not store food under leakage from refrigeration units.
1.5
11.
Cleaning needed of black plastic pan interiors-sticky and greasy and metal pan indentations. Thoroughly wash,rinse and sanitize.
1.5
16.
Keep pizza on service line 135F and above.
0.0
17.
Salad with chicken and parfaits above 45F in grab n go refrigerator at service line. Keep cold hold PHF's 45F and below. Refrigerator had malfuctioned and was not maintaining PHF's at correct temperatures.
2.0
36.
Replace or resurface deeply cut and stained cutting boards; Replace damaged panels inside front line reach in's; Repair leaking walk in freezer piping. Do not store food underneath piping until repaired; Repair malfunctioning reach in at front line. Do not use until unit is maintaining ambient air temperature of well below 45F.
0.5
40.
Cleaning needed of hot holding cabinet tops and some pan exteriors.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Amber pans still soiled on interior surfaces.Slicer attachment soiled. Thoroughly wash,rinse and sanitize; 1 bucket of sanitizer below 200ppm. Keep Quat sanitizer 200-300ppm. Fill buckets at dishsink instead of using pump bottle. Be sure to stir sanitizer while in dishsink vat to properly mix solution.
1.5
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly to ensure accuracy.
0.5
36.
Replace damaged large white plastic stirrer; Replace damaged grey slicer grip. Prongs are bent and falling off; Replace or resurface stained white cutting boards.
0.5
40.
Cleaning needed of hot holding tops.
0.0
44.
Sweep around dumpster.
0.0
46.
Clean ceiling returns above dishsink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Boxes of food stored under leakage from piping in walk in freezer with lots of ice on boxes. Protect food from contamination. Do not store underneath leakage; Couple of dry goods with scoop handles in product. Keep scoops handles out of dry goods.
1.5
11.
Amber and metal pans need more thorough cleaning on interiors. Fryer scoop very greasy and stored as clean. Thoroughly wash,rinse and sanitize.
1.5
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly.
0.5
36.
Ice leakage from piping in walk in freezer. Repair.
0.5
40.
Cleaning needed of some pan rims.
0.0
41.
Raise drain pipe leading from ice machine out of floor drain. There should be at least 2 inches of seperation between pipe and floor drain.
0.0
44.
Keep enough seperation between dumpster and loading dock to facilitate cleaning behind units. Some accumulation present behind units again today.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Keep apples wrapped if kept in grab n go coolers beside service line. Coolers do not offer adequate protection of unwrapped foods within.
0.0
11.
Sanitizer vat at dishsink had no sanitizer that registered on test strips. 1 bucket on same side of kitchen also had no sanitizer. Keep sanitizer 200-300ppm; 1 drawer at prep table had greasy and soiled utensils inside. Pizza slicer very greasy. Thoroughly wash,rinse and sanitize.
1.5
34.
Food processor sealed while wet. Allow utensils and equipment to AIR DRY before sealing or stacking.
0.0
40.
Cleaning needed of hot holding cabinet tops.
0.0
44.
Keep enough seperation between dumpster and loading dock to facilitate cleaning behind units. Minor accumulation.
0.0
46.
Lights off at time of inspection over cooking line. Keep lights on over cooking line to provide required 50 foot candles of light; Sandwich prep station still needs 50 foot candles of light. Putting on of condiments and sandwich toppings is still prep and if done by staff requires 50 foot candles of light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
After deli meats have been cut put into walk in cooler until use and after preperation of sandwiches to chill quickly. The upright refrigerator currently used for deli meats in used frequently and temperatures fluctuate within unit. Set aside all dented and rusted cans in designated area. Do not use.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
25.
Provide air temp thermometers for milk coolers.
0.5
34.
Pans used for knife storage and utensil/misc storage drawers needed cleaning at the time of inspection.
0.5
43.
One handwash station out of papertowels at the time of inspection. Keep all handwash stations stocked with soap and towels at all times.
1.0
46.
Light at the sandwich prep station 33 foot-candles. 50 foot-candles are required at all working surfaces, increase lighting.
0.5
49.
Documentation of approved training - 2 point credit awarded. cg 7/14/10.
0.0
General Comments
Bare hand contact of ready to eat foods is not allowed, use tongs, gloves etc. Milk cooler next to the sandwich prep station was not working properly at the time of inspection. Milk temps were 45F at first temp, but the unit did not seem to be blowing cold air. After 1/2 hour milk temp was up to 47F. All items to be moved/iced until the the unit can be repaired. At 45min unit seemed to be blowing cold air again, may need to adjust defrost cycles.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 10/04/2010
Score: 96
#
Comments
Points
10.
Foods in the two shelf hot hold units must be packaged or otherwise protected, there is not a sufficient barrier to act as a sneezeguard for open products (pizza, french fries).
1.5
11.
Slicer, robocoup, floor mixer bowl and several utensils needed better cleaning at the time of inspection.
1.5
25.
Two thermometers significantly off calibration, keep all thermometers calibrated.
0.5
46.
Light at the sandwich prep station 33 foot-candles. 50 foot-candles are required at all working surfaces, increase lighting.
0.5
47.
Hang mops with the mop heads down from hangers.
0.0
48.
Do not prop open restroom door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 03/02/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
Boxed drinks sitting in second compartment of 3 compartment sink with dirty dishes on drainboards and utensils sanitizing. Protect food from contamination. Never thaw or wash food at sinks where dirty dishes are being washed.
1.5
11.
Couple of utensils very greasy. Wash thoroughly.
0.0
16.
3 pans of meatballs subs below 135F in hot holding units. Hot hold PHF`s must be kept 135F and above. Place bunned product back into oven and steamers to increase temperatures before wrapping and placing into hot holding units.
4.0
17.
When using ice as the medium of maintianing PHF`s 45F and below be sure to completely surround the products with ice. Don`t overstack pans. Keep ice up to the level of the product in pans.
0.0
23.
Individually wrapped chicken and sausage biscuits cooling in pan 2 layers deep with aluminum foil tightly covering pan. When cooling PHF`s be sure to not double layer products. Don`t wrap until cooled. PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours. 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
40.
Cleaning needed of equipment tops, upright refrigeration door, plastic pan rims and 3 compartment sink drainboard.
0.5
43.
Water will not stay on long enough at depressing assemblies at lavatories in both boy`s and girl`s restrooms for students to properly wash hands. Adjust assemblies for water to stay on long enough for students to properly rinse off hands.
0.0
46.
Keep lights on over cooking line during hours of operation to provide required 50 foot candles of light; Lighting under sandwich prep line less than 50 foot candles of light. Light meter read 35 foot candles of light. Another light fixture or much higher wattage bulbs are required to help meet requirement.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 12/03/2009
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
1 employee beverage stored beside single service items. Store employee beverages below and away from food and food contact surfaces.
0.0
7.
Cheese pizzas delivered by Dominos Pizza of Holly Springs 129-133F. All potentially hazardous food that is transported must be maintained at proper temperature. Check temperatures before receiving to ensure proper temperatures. Pizza put into oven for reheating.
1.5
11.
Quat sanitizer in spray bottles above 400ppm.Quat sanitizer is to be kept 200-300ppm; Pans and tongs greasy. Thoroughly wash,rinse,and sanitize.
1.5
16.
1 pan of hot dogs and 1 pan of fish sandwiches below 135F in hot holding unit. Keep hot hold PHF`s 135F and above. Recommend placing bunned product back into ovens and steamers to increase temperatures before wrapping and placing into hot holding units.
2.0
17.
Shredded cheese sitting out on table at sandwich station. Keep cold hold PHF`s 45F and below. Don`t allow PHF`s to sit at room temperature.
0.0
25.
2 thermometers tested and out of calibration by over 2 degrees. Check thermometers regulary to ensure accuracy.
0.5
34.
Plastic trays wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service plates exposed to public without protection. Keep single service plate rims protected from contamination. Keep in original sleeves or display in easily cleanable container up to level of rims.
0.5
36.
Rusting racks in upright refrigeration units. Replace. No longer easily cleanable; Label adhesive on large white dry good bins. Remove label adhesive. Impediment to cleaning.
0.5
40.
Cleaning needed of hot holding cabinet tops, pan rims, 3 compartment sink drainboard, tiered plastic shelf beside handsink, and table rolling rims.
0.5
43.
Clean handsink near 3 compartment sink and in employees restroom.
0.0
46.
50 foot candles of light needed at sandwich station on service line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
Hot dogs in hot hold unit below 135F. Keep hot hold PHFs 135F and above. Hot hold units are for holding temperatures not increasing. Make sure that PHFs going into units are at least 135F or above.
2.0
23.
Keep cooling PHF`s completely uncovered until 45F.
0.0
34.
Stack of plastic pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Keep single service plate rims protected from contamination. Keep in original sleeves or display in easily cleanable container up to level of rims; Small wisk broom and hammer stored in drawer with single service items. Protect single service items from contamination. Don`t store soiled items with single service.
0.5
36.
Replace all rusting racks in refrigeration units.
0.5
40.
Clean hot hold unit tops and 2 shelves near radio.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 04/23/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
1 beverage sitting on ice machine top. Store employee beverages in a sanitary manner. Never above or with food or food contact surfaces.
0.0
3.
Helper in kitchen tied shoelaces and then put new gloves on without washing hands. Once hands are soiled or contaminated they must be washed with warm water and soap.
2.0
10.
Keep fruit with edible rinds protected from contamination. Keep under sneeze guards or wrapped. 1 pan of pears.
0.0
11.
Plastic pans and scoops greasy with food residue present. Thoroughly wash, rinse, and santize. Recommend degreaser for plastic pans.
1.5
17.
Submarine sandwiches and wraps above 45F in service line refrigeration. Cold hold PHF`s must be 45F and below.
2.0
29.
Helper not wearing hair restrains. Effective hair restrains must be worn at all times while in kitchen.
0.0
36.
Service line refrigeration units on either side of line not holding PHF`s 45F and below. Unit needs repair. Do not use units until keeping PHF`s 45F and below.
0.5
40.
Clean table rims, drawer rims, floor fan, and tops of equipment.
0.5
43.
Clean ceiling vent in employees restroom.
0.0
46.
Ceiling vents appear to be beginning to rust. Sand, smooth, and repaint.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return 4/27 to check on service line refrigeration units.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 12/11/2008
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
3 seperate beverages sitting above food in walk in cooler and ontop of ice machine. Store employee beverages below food and food prep surfaces. Don`t store above food!!!
1.5
11.
Utensils stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
19.
1 bottle of glass cleaner stored above paper towel rolls in employee bathroom. Store chemicals below single service items.
0.0
34.
Don`t store cookies above clean utensils on clean utensil rack.
0.0
35.
Single service items stored upright. Store single service items inverted to protect food contact surfaces.
0.5
36.
Remove the utensil made with 2 scoops joined by tape or remove tape and use scoops individually. Not easily cleanable!
0.0
40.
Clean undertable rims, inside of drawers, walk in freezer door gaskets, bottoms of 2 door upright refrigerators, tops of equipment and inside of sandwich boxes.
0.5
43.
Clean ceiling vents-dusty.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 10/02/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Where service line doesn`t have sneeze guards on both sides keep blocked off to prevent patrons from accessing area without guards.
0.0
11.
Utensils stored as clean but still have food residue. Thoroughly wash, rinse, and sanitize; Sanitizer in 1 spray bottle over 400ppm. Quat sanitizer shall be kept between 200-300ppm.
1.5
34.
Great job with air drying!
0.0
40.
Clean 3 compartment sink drain boards and under all table rims-very greasy. Clean inside of drawers and mixer exteriors.
0.5
43.
Clean ceiling vents-dusty.
0.0
45.
Clean ceiling tiles near cooking area-greasy.
0.0
47.
Numerous boxes of single service items stored on plastic bread racks. Storage shall be 6-12 inches off of floor on aproved shelving to allow for cleaning underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Do not use additional blue kiosk cart until approval has been obtained from Wake County. Provide where cart was purchased and spec/cut sheet.
Location: 5329 Cass Holt RD HOLLY SPRINGS , NC 27540 Facility Type: Public School Lunchrooms Inspection Date: 02/19/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Scoops in drawer visibly soiled, thoroughly wash, rinse and sanitize after each use. Sanitizer in 3-compartment sink too weak, provide sanitizer at 50-100ppm Quat, change water frequently - suggestion. Back of slicer food debris, clean and sanitize.
2.5
General Comments
29. provide light shields in refrigeration units on serving line.
