Location: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 09/11/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; There is ice buildup in the vents of the walk in freezer beginning to drip onto food boxes.- Equipment shall be maintained in good repair and condition.- Please clean the ice and repair anything necessary
Location: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 11/16/2023
Score: 98.5
#
Comments
Points
16.
4-602.11; Priority; Clean the inside of the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to eliminate the accumulation of the growth. CDI.. The ice machine was cleaned during the inspection.
1.5
49.
4-602.13; Core; Clean the vents to remove the dust in the dry storage room. Equipment must be cleaned at a frequency necessary to preclude the accumulation of residue.
0.0
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice build-up. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 04/28/2023
Score: 99
#
Comments
Points
6.
2-401.11; Core; Employee drink was sitting on prep unit next to open oranges.- A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food, clean equipment, utensils, and linens.- CDI, drink was moved to office table.
0.5
41.
3-304.14; Core; Sanitizer buckets were at 0ppm.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration (200-400ppm/ Quat)- CDI, the buckets were remade to proper strength.
Location: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 01/11/2023
Score: 97.5
#
Comments
Points
10.
5-202.12; Core - Hot water at handsink in bathroom used by food service staff did not reach above 91F...Handsink hot water shall be at least 100F...Provide required hot water at handsink.
1.0
10.
5-202.12; Core - At bathroom handsink used by food service staff, when faucet knob is pushed down once, water flows for only 10 seconds...A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without having to reactivate the faucet...Adjust faucet knob so that when it is pushed down once, water flows for at least 15 seconds.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean utensils were stored in pitchers/containers with their food contact sides up...Clean utensils shall be stored to prevent contamination...Store these utensils with handles up and food contact ends down.
0.5
47.
4-501.11; Core - Shelving in upright refrigerator is peeling and rusty, and one gasket on milk cooler door was detached...Food service equipment shall be maintained in good repair...Replace damaged shelves and reattach door gasket.
0.5
48.
4-501.14; Core - Observed soiled interiors of sanitizing sink of 3-comp...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
55.
6-501.12; Core - Floors in walk-in cooler and freezer were soiled, and ceiling vent grate in staff bathroom was dusty. Ice had accumulated on ceiling grate in freezer...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above, and remove ice from ceiling grate.
0.5
55.
6-501.11; Core - Ice was accumulated on ceiling grate in freezer (possible condensation leak?). Caulk was damaged/cracked between 3-comp sink and wall...Physical facilities shall be maintained in good repair...Repair condensation leaks, and replace damaged caulk where needed.
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: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 11/07/2022
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Person in charge (PIC) was not a certified food protection manager (CFPM), priority violation was cited today, and PIC did not respond correctly to questions related to food operation...Based on risks applicable to food operation, the person in charge shall demonstrate to regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code...CDI by informing PIC of requirement. Obtain a CFPM or ensure there are no priority violations during future inspections or ensure PIC can respond correctly to questions related to food operation to show adequate demonstration of knowledge of food service operation.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
5-202.12; Core - Hot water at kitchen handsink and sink in bathroom used by food service staff was 89-99F...Handsink hot water shall be at least 100F...Provide required hot water at handsinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Tator tots and chicken tenders were 61-66F on kitchen speed rack (not actively being prepared0...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR use approved time as a public health control (TPHC)...CDI by placing tots and tenders in oven to reheat.
1.5
45.
4-903.11(A) and (C); Core - Disposable food containers in dry storage had unprotected food contact surfaces...Disposable food/beverage containers shall be protected from contamination...Invert disposable containers on clean surfaces or keep covered in their original plastic bags/sleeves.
0.5
54.
5-501.115; Core - Observed old wood pallets, play equipment, and some other items on ground in dumpster enclosure...Trash/recycling dumpster enclosure shall be maintained clean and free of unnecessary items...Remove unnecessary items from dumpster area and properly dispose of them.
0.0
55.
6-501.12; Core - Floors in walk-in cooler and freezer were soiled, and ceiling vent grate in staff bathroom was dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 09/15/2022
Score: 95
#
Comments
Points
10.
5-202.12; Core - Hot water at kitchen handsink reached 99.3F after running it many times during course of inspection. In bathroom used by staff, after pushing down sink faucet knob down, water ran for only 8 seconds...Handsink hot water shall be at least 100F, and self-closing metering faucet shall provide a water flow of at least 15 seconds without the need to reactivate faucet...At handsinks, provide required hot water, and readjust metered faucet so water runs for at least 15 seconds.
1.0
21.
3-501.16(A)(1); Priority - Broccoli on steam table was 105-112F...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above...CDI by reheating broccoli.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Whipped butter in small packaged pats was 54-64F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR use approved time as a public health control (TPHC)...CDI by placing butter in drained ice and provided and explained TPHC template.
0.0
28.
7-204.11; Priority - Quaternary ammonium (QA) sanitizer in wiping cloth bucket was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed required concentration...CDI by discarding liquid and filling with proper sanitizer.
1.0
39.
3-306.11; Priority - Uncovered food at kitchen steam table was about 2 feet away from children filing by to receive food...Food on display shall be protected from contamination by use of packaging, covers, food/sneeze guards, or other effective means...CDI by placing hinged covers on steam table foods.
0.0
41.
3-304.14; Core - Wiping cloths were stored in soapy water solution, and sanitizer bucket was stored near clean food containers...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...Store moist/soiled wiping cloths as stated above--not in soapy water, and keep sanitizer buckets below and away from clean equipment.
0.5
47.
4-501.11; Core - Door gasket on one milk cooler was detached, and some shelves in upright refrigerator were rusty...Food service equipment shall be maintained in good repair...Replace/replace damaged equipment.
0.5
48.
4-603.16; Core - At 3-compartment sink, observed worker wash utensil and then place it directly in sanitizing solution...After washing utensils, they shall be rinsed before sanitizing...CDI by correctly washing, rinsing and sanitizing utensils.
0.5
49.
4-601.11(B) and (C); Core - Several UPC code and other stickers were on food utensils and containers...Nonfood contact surfaces of equipment/utensils shall be maintained clean...Remove all stickers from utensils before using.
0.0
54.
5-501.115; Core - Observed old wood pallets, old cardboard box and other items on ground in dumpster enclosure...Trash/recycling dumpster enclosure shall be maintained clean and free of unnecessary items...Remove unnecessary items from dumpster area and properly dispose of them.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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: 6041 TAYLOR RD WENDELL, NC 27591 Facility Type: Private School Lunchrooms Inspection Date: 06/08/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee beverage with a straw was sitting above oranges in the walk-in cooler. Please place personal foods on a lower shelf. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.5
39.
3-305.11; Core; Boxes of food are sitting on the floor in the walk-in freezer. Food must be stored At least 15 cm (6 inches) above the floor. Please also avoid over ordering of stock.
1.0
40.
2-402.11; Core; Kitchen staff not wearing hair restraints today. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
43.
3-304.12; Core; The ice scoop is sitting on wax paper on top of the ice machine. Please remove the paper and store the scoop directly on the tray. The paper holds moisture and may grow bacteria. The tray can be easily cleaned.
0.0
General Comments
Your inspector will be Lucy Schrum 919-868-2565 Daryl Beasley 919-796-8767
