Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2024
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink near the air-dry shelves and three compartment sink was not working. A handwashing sink must be maintained so that it is accessible at all times for employee use. A work order has been put in for this item. A return visit will be made to see if the item has been corrected.
1.0
47.
4-501.11; Core; The ice machine is not working. All equipment must be in good repair and easy to clean.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 03/22/2024
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; The handwashing sink near air-drying shelves was only getting up to 80F. All handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.
1.0
16.
4-601.11 (A); Priority Foundation; The can opener blade had dried debris on the blade. Equipment Food- Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The can opener was cleaned during the inspection.
0.0
56.
6-303.11; Core; The lighting in the walk-in freezer was very low. There must be at least (10 foot candles) at a distance of (30 inches above the floor in the walk-in freezer.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/26/2023
Score: 98
#
Comments
Points
10.
5-202.12; Core; The handwashing sink was only getting up to 80°F. All handwashing sinks must be equipped with mixing running water to provide a temperature of a minimum of of 100°F at all times.
1.0
28.
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical Sanitizer applied to Food-Contact Surfaces must meet requirements of the current Food Code. CDI.. The sanitizer was corrected to 200 parts per million
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Water from the handwashing sink was used to fill up water dispenser placed in the lobby for the teachers. A handwashing sink may not be used for purposes other than handwashing. CDI.. The employee was informed on when the handwashing sink must be used. The water was retrieved from the three compartment sink.
0.0
28.
7-204.11 ; Priority; The Quat sanitizer in the spray bottles was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million at all times. CDI.. The sanitizer was corrected to 300 parts per million.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 11/21/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; priority foundation ; Cooling yogurt in the upright refrigerator . Cool TCS food in rapid cooling equipment (walk-in cooler or walk-in-freezer) or use ice to cool. The yogurt that was 61F was voluntarily discarded and the yogurt that was 43F was placed in the walk-in cooler.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2022
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Fries are 106F on the service line. Keep all TCS food at or above 135F when held hot. The fries were reheated to 170F once REHS spoke with PIC.
1.5
47.
4-501.11; Core; Blown light in the walk-in freezer. Equipment shall be be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
50.
5-103.11; Priority Foundation; There was no hot water at the dishwashing sinks at the time of the inspection. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Staff is heating hot water to above 110F in the steamer for wash and rinse water for clean equipment and utensils. A return visit will be made to see if the item has been corrected by September 9th.
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 Follow-Up: 09/09/2022
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2022
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken sandwiches with cheese are 98F and chicken sandwiches are 116F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The above sandwiches were reheated to 165F.
1.5
23.
3-501.17; Priority; Mozzarella cheese and chili that are being held for more than 24 hours are not date marked in the walk-in cooler. Date mark TCS food that is prepared or opened for up to 7 days when being held cold at 41F and below. The mozzarella cheese was date marked and the chili was voluntarily discarded.
1.5
36.
4-502.11(B); Priority Foundation; Metal stem thermometers are reading 36-40F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. The above thermometers were calibrated once REHS spoke to PIC.
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 signature of recipient due to COVID-19 pandemic.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 02/28/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; There were some chicken patties that were being held cold at 76F. This potentially hazardous food must be held cold at 41F. CDI.. The food was reheated to 165F and cooled down properly.
1.5
45.
4-903.11(A) and (C); Core; There were some single service items that were stored unprotected and stored beside a box of gloves. Single service items must be stored in a manner to prevent contamination.
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for responding to a vomiting and diarrheal event. A copy was emailed to the manager on duty.
0.0
13.
3-101.11; Priority; There was some sauce in the walk-in cooler that had mold in the container. Food must be safe, and unadulterated. CDI... The food was placed in the trash can.
1.0
16.
4-601.11 (A); Priority Foundation; The blade of the can opener had lots of build up. Equipment, Food Contact Surfaces stored as clean must be clean to sight and touch. CDI... The can opener was cleaned before the end of the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; There were some trays of broccoli and cheese that were stored on the serving line at 120F. This potentially hazardous food must be held at 135F or above. CDI... The manager on duty reheated the food to 165F.
0.0
28.
7-102.11; Priority Foundation; There was one water bottle that was not labeled. All working containers such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the materials. CDI... The spray bottle was labeled.
1.0
28.
7-204.11 ; Priority; The sanitizer in the spray bottle was well above 500 parts per million Quat sanitizer must be between 200 to 400 parts per million. CDI... The sanitizer was adjusted to 400 parts per million.
0.0
39.
3-305.12; Core; There were several boxes stored on the floor in the dry storage room. Food items must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination.
1.0
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2020
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 02/28/2020
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 12/17/2019
Score: 98.5
#
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/23/2019
Score: 97
#
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 02/25/2019
Score: 97
#
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.
No hot foods served today as the staff was 2 short and walk-in cooler not working..
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 12/17/2018
Score: 98.5
#
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/11/2018
Score: 97.5
#
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 03/27/2018
Score: 99
#
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: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/11/2017
Score: 98.5
#
Comments
Points
General Comments
The hot water temperature at the handsinks were 104, but the hot water at the three compartment sink was only reaching 80 degrees F. Water was being boiled to wash the dishes in. Ira Sandlin with Wake County looked at the water issue in the kitchen. He stated that a new hot water heater may be needed and the hot water will be back on Tuesday. A return visit will be made to see if the issue has been corrected. Follow-Up: 09/21/2017
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2017
Score: 97.5
#
Comments
Points
General Comments
Starting 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 04/14/2016
Score: 98.5
#
Comments
Points
General Comments
Canned beans were found in one of the hot boxes and were not hot enough for hot holding. The beans had been placed into the hot box from the cooler but had not been in the box for very long. Foods should not be placed into the hot holding boxes until they have been heated thoroughly, do not place cold foods into the hot boxes. The beans were put into the steamer and heated to greater than 165F quickly.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2014
Score: 99
#
Comments
Points
General Comments
In the dry storage room, 2 dunnage racks are positioned so that the back support bar is in the front, blocking easy cleaning; flip the rack around so that the open side is facing out and floors are more easily cleanable.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 02/14/2013
Score: 98
#
Comments
Points
General Comments
Note : Do not store food thermometers in cups of water. Once you have calibrated the thermometer, discard the ice water and keep the thermometer clean and dry.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
The chicken strips on the buffet were at 126-128 F. This item does not hold temperature very well. Do not take the strips out of the warmer until the children actually get to the lunch room. Chicken strips also need a long time to get back to 135 F in the warmer after being portioned. Portion them out one tray at a time.
Chicken strips were reheated in the oven.
2.0
25.
The two metal stem thermometers needed calibration ( digital thermometer is available ).
0.0
43.
The hand sink next to the air draying rack needs a splash guard between sink and rack. Replace the temporary splash guard with a permanent splash guard.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 01/17/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
28.
There are mouse droppings in the dry storage room and the laundry room. Clean the floors and watch for further activity.
1.0
41.
Remove the plastic bottle placed over the end of the 3 compartment sink and repair the drain.
0.0
43.
The hand sink next to the air draying rack needs a splash guard between sink and rack. Replace the temporary splash guard with a permanent splash guard.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
34.
Remove the towels under the dishes on the air drying side of the dish sink. Clean the air drying rack next to the dish sink ( the shelves feel slightly sticky ).
0.5
36.
The ice cream bin lid has a crack, and ice is forming on the inside of the lid. Replace the lid. One of the sneeze guards is cracked and needs to be replaced.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 01/19/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Found sanitizer concentration in the bucket to be too low. Quat ammonia sanitizer being used must have a concentration of 200-400ppm. CDI - bucket was remade with proper strengthed sanitizer.
0.0
16.
Found cooked carrots to be out of temperture on the line. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. Be sure foods are stored on a regular basis and use lids if necessary. Observed the steam wells left open at one point during the inspection allowing it to cool down. CDI - food was stirred and later discarded. Talked with manager about better hot holding practices.
2.0
17.
Found tomato slices on the serving line to be slightly out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. Be sure ice levels are kept up high enough on the food to keep at the proper temperatures(may need to add water to the ice to create a better ice bath/may also want to use metal pans). CDI - tomatoes were removed from the line.
0.0
23.
Observed chicken sausage breakfast patties in the walk-in cooler that were tightly covered in plastic wrap. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F.
1.0
43.
Need soap and a handwashing sign at the handsink in the custodial room.
0.0
46.
Be sure lights are on in the hood while cooking equipment under the hood is being used. Must have 50 fc of light during food preperation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Observed apples being washed in the 3 compartment sink where chemical spray bottles were stored on a shelf above the sink. Food must be handled and prepared in a manner to avoid contamination. CDI - chemical spray bottles were moved.
0.0
16.
Found tops of potatoes on the hot-hold line to be out of temperature. Found meatball subs in the hot-hold unit to be between 121-123 degrees F. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. May help to speed up prep practices so the subs are at least 135 degrees F when they go into the hot-hold units. CDI - meatballs were reheated. Potatoes on the line were stirred.
2.0
17.
Found the turkey and cheese on the salads on the serving line to be slightly out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. Be sure ice levels are kept up high enough on the food to keep at the proper temperatures. CDI - salads were pressed down into the ice.
0.0
23.
Observed sausage and french toast cooling in the walk-in cooler that were tightly covered in plastic wrap. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F.
1.0
36.
Found the cooling unit in the freezer to have a leak making ice build-up. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 02/16/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
The trays holding corn dog nuggets were stacked on top of each other without having a barrier to protect the food product. Either store in a wider tray or have a liner in between the foods that are stacked on top of each other. (Was corrected during the inspection)
1.5
33.
The scoop was stored inside the container, on the outside of the bag holding food. Keep the scoop stored in either on a clean surface or keep in the food product with the handle not touching the food.
0.5
34.
Clean the food debris out of the drawers, of the prep tables, holding clean multi-use utensils.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 11/23/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
3.
employee was washing multi-use items and went to check on food without first washing hands. hands are to always be washed after hands are soiled from washing utensils. dirty utensils are being cleaned in the utensil washing sink and therefore, contaminating hands.
2.0
35.
single service trays were stored with the food contact portion being exposed. store single service trays invertedly to prevent outside contamination.
0.5
40.
clean the gritty build-up found underneath some of the prep tables. clean the gasket from the walk-in cooler door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2009
Score: 97.5
#
Comments
Points
16.
chicken bites and cheeseburgers were hot holding below required temperature of 135F. the foods that were holding below 135F were taken off of the line and reheated.
2.0
26.
container holding a dry food was not labeled.
0.5
44.
dumpster lid was left open. talk to maintenance crew and others who have access to the dumpster and make sure that they know to close lids after disposing of trash.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted..... 17. made suggestion to keep salads inside the cold holding unit upfront during service to maintain temperatures of 45F or below. post a sign on the serving line specifying that salads are available. i have been finding inconsistent temperatures of salads located on the serving line. this is due to storage and ice surrounding it.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 06/02/2009
Score: 98.5
#
Comments
Points
17.
chicken breast salads were starting to rise in temperature in the serving area. had worker to take the salads off the line, store in a wider container, and put ice on/around the salad to help maintain temperature.
0.0
25.
2 out of 3 thermometers read below 32F while being calibrated in the ice/water mixture. calibrate daily to ensure accurate read.
0.5
29.
one of the workers did not have on a hair restraint while prepping food when I first came in to do the inspection.
0.5
44.
dumpster lid was left open. talk to maintenance crew and others who have access to the dumpster and make sure that they know to close lids after disposing of trash.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 825 COOPER ST RALEIGH, NC 27610 Facility Type: Public School Lunchrooms Inspection Date: 03/24/2009
Score: 95
#
Comments
Points
11.
mult-use items were being washed in cold water. shall be washed in hot water for utensil washing.
1.5
21.
hot water for the utensil washing area was holding at 65F. technician came to find what the problem was and now water is holding consistently at 128-130F. hot water for utensil washing shall be at 130F or above.
3.0
35.
single service trays were stored with the food contact portion exposed to outside contamination. shall be stored properly.
0.5
45.
clean the corner of the floors in the dry storage area.
0.0
49.
No documentation of approved training - no credit awarded.
