Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 09/06/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; PIC not a certified food protection manager. At least one employee shall be a certified food protection manager. CDI: Manager returned prior to REHS departure. Repeat.
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 02/05/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge does not have a valid food protection manager certification. 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.
1.0
21.
3-501.16(A)(1) ; Priority; Meat Sauce in the hot hold cabinet was between 106-127F. TCS foods being held hot shall be maintained at 135F or less. CDI- PIC reheated meat sauce in the oven to 165F.
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Sliced cheese placed in container in the walk-in cooler was labeled with an
opened package/product discard date of July 23, 2023. Verify that all opened food products in coolers are properly dated for product discard. (CDI) Manager corrected the date on the sliced cheese container to reflect the current and accurate time when the sliced cheese was removed from the original packaging for proper discard information.
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 06/07/2023
Score: 100
#
Comments
Points
General Comments
*Adjust technique & timing for removing trays from the pass through hot hold unit to prevent the need of placing them back inside after a round of kids go through and risking a drop in the temperature of the product.*
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Temperature controls for food safety shall be maintained. Cheese pizza slices in hot holding cabinet were 113 to 129 degrees F. Hot food items shall be kept at a temp. at or above 135 degrees F. until service. To correct manager had staff pull out of temp. pizza slices from the hot holding cabinet and reheated pizza slices to a temp. of 165 degrees F. before serving.
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
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 11/21/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; The standing double door hot holding cabinet has trouble staying closed by the magnet strip. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Fix the door/magnet strip to ensure it stays closed.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 05/24/2022
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
Location: 1220 BROOKSIDE DR RALEIGH, NC 27604 Facility Type: Public School Lunchrooms Inspection Date: 10/08/2021
Score: 99
#
Comments
Points
5.
2-501.11; Written procedures for responding to vomiting & diarrheal events are not in place at this facility. Written procedures for responding to vomiting & diarrheal events are required. Education on this new regulation was provided.
0.0
28.
7-204.11 ; Priority; Observed a sanitizer spray bottle with quat sanitizer in excess of 500 ppm. Quat sanitizer must be used at the approved concentration listed on the label (150-400 ppm). This sanitizer bottle was remade.
1.0
51.
5-202.14; Priority; Observed an AVB backflow device on the mop sink with a hose and spray nozzle that had been stored with the water left on, providing constant pressure. Backflow devices shall be used according to their intended use. AVB devices must not be left under constant pressure. The water was turned off to prevent accidental backflow of water.
