Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 02/27/2024
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; Observed residue accumulation on the wall near creates of milk in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the wall.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 05/19/2023
Score: 99.5
#
Comments
Points
54.
5-501.115; Core; Observed some trash and old leaves between the dumpster and a wall. Also, observed a bag of trash (drink cans) on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the ground around the dumpsters.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 01/17/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. Certified manager came at the end of the inspection. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
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: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 10/07/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
39.
3-305.11; Core; Observed couple of boxes on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move the boxes above the floor.
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: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 04/26/2022
Score: 99.5
#
Comments
Points
54.
5-501.113; Core; Observed lids open on green dumpster. Covering receptacles with tight-fitting lids or doors if kept outside the food establishment. Keep lids closed.
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 PIC signature due to COVID-19 precautions.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2020
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. -Please remove any unused equipment off the premise, if they are not used for any purpose.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 10/04/2019
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: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 05/24/2019
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. Establishment is doing a very good job. Keep it up!
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 01/18/2019
Score: 98
#
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. Please replace drain plug on one of the dumpster outside the kitchen.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 09/27/2018
Score: 100
#
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: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 03/26/2018
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. Contact James Smith at 919-868-9246 with any questions.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 11/08/2017
Score: 100
#
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. Inspected by John Wulffert 2701
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2017
Score: 99.5
#
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: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 04/11/2014
Score: 100
#
Comments
Points
General Comments
Chicken patties cooling in reach in cooler. No indication that these will not cool in approved timeframe. However, recommend cooling in the walk in cooler, rather than in a reach in cooler. Walk in cooler has more airflow which will speed the cooling process. A walk in cooler is also able to absorb the heat of a pan of cooling food without heating the rest of the unit. No violation observed.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 10/26/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Cuttingboards are tracky, with a film, dark residual, not clean. Replace cuttingboards if they cannot be effectively cleaned (harder cuttingboards may be easier to clean). Better dish soap may also be needed.
1.5
17.
Skim Milk Carton 48'F, Strawberry Milk Carton 50'F (milk from bottom of self service milk refrigerators). Maintain at or below 45'F, recommended below 41'F.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Walk-in cooler should be colder. The coldest food temperature I was able to find was unopened package of cheese slices at 43'F. All other food is warmer. Margarine is 44'F, which tends to be a good indicator of holding temperature because it has not been anywhere except in the cooler (i.e. not cooling, not open, not used).
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
Sanitizer is measuring inconsistently. Bucket with towel is weak (barely detectable and much less than 200 ppm quat). The sink that this bucket was filled from is at 200 ppm quat. A 2nd sink has freshly mixed sanitizer at 400 ppm. Evaluate that amount of water that is used. The 2nd sink should probably have more water in it, but certainly less than the fill-line sticker indicates.
0.0
16.
Portioned chicken wings on the serving line are 120'F to 131'F immediately prior to service. Maintain at 135'F or hotter.
0.0
46.
Ceiling vents need cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 11/10/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Mechanical refrigeration is not used for the salads with chicken on top. Store them in a refrigerator as long as possbible before bringing out to the service line, where they are stored on top of ice.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 04/15/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
24.
Sushi observed to be improperly thawing in standing water. Ensure that foods are thawed by approved methods, such as thawing under running water, thawing under refrigeration, thawing as a part of the cooking process, or thawing in a microwave if immediately moved to the cooking process. Thawing under running water or under refrigeration are the most appropriate for this food. Reminder: after thawing, this food should be returned to refrigeration before food temperature rises to 45 degrees F.
0.5
45.
Some areas of floor have light buildup, due to poor cleanability of tiles approved during construction. Continue to focus on floor cleaning.
0.0
46.
Light dust buildup on return air vents near entrance to dry storage room. Maintain clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: This and past inspections, including full-length inspection forms for each inspection, can be found at www.wakegov.com/sanitation .
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 11/02/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
16.
Burgers in warmer and on serving line observed at temperatures as low as 130 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that warming cabinets are adjusted to sufficient temperature to hold foods at proper temperatures. (Air temperature on thermometer will be well above target food temperature to hold food correctly.) Work with small batches when assembling sandwiches with hot components and re-heat prior to storage if temperature falls out of approved temperature range.
2.0
17.
Meat on one sandwich in reach in cooler observed at 51 degrees F. Remainder at 46-47 degrees F. Monitor temperatures of foods in this cooler to ensure consistent holding temperatures of 45 degrees F or below.
0.0
35.
Case of single use towels observed stored on canwash room shelving (with no immediate risk of contamination). Recommend that all single use towels be stored in dry storage room with other single use items.
0.0
36.
Drain pipe on freezer condenser observed to be frosted over with some condensation ice on cases below. Have pipe repaired to eliminate condensation leak. Indication of potential contamination of foods could result in points take on #10 on future inspections.
0.5
45.
Some areas of floor have light buildup, due to poor cleanability of tiles approved during construction. Continue to focus on floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Turkey sandwiches observed on serving line standing on end in shallow pan over ice. This setup may not provide adequate cooling to sandwiches if kept in pan for extended periods of time. Recommend that sandwiches be held in deeper pan nested in ice/water mixture if refrigeration is not available. Also, put out sandwiches immediately prior to serving and monitor temperatures closely. No temperature violation observed at time of inspection. Reminder: Employee drinks shall be covered, shall be handled to prevent cross contamination, and shall be located to not contaminate food contact surfaces. Strongly discourage use of bottled drinks because of difficulty in handling to prevent cross contamination while keeping covered. Removal and replacement of lid can lead to contamination of hands with saliva. Pizza serving station has no end sneezeguard and students gather at end of cart. At time of inspection, staff plates pizza to order while keeping lid of pizza box between food and students. This protects pizza until it is handed to students. Please be aware that pre-plating pizzas or altering serving method in any way could result in risk of contamination of pizza by students. Recommend that sneezeguard be installed or that additional steps be taken to limit access of students to side of station.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 05/21/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
11.
Small amount of label residue on several pans. Fully wash, rinse, sanitize pans prior to storage.
0.0
34.
Pans observed stacked for storage while wet. Ensure that wares are fully air dried prior to storage.
0.5
40.
Dust grey shelf unit in canwash room.
0.0
45.
Some areas of floor have light buildup, due to poor cleanability of tiles approved during construction. Continue to focus on floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
23.
Pan of cooled sausage (44 degrees F at time of inspection) observed to have condensation on in side of lid, indicating possible cooling with lid on. Reminder: All foods should be cooled uncovered.
0.0
26.
Several boxes of dry goods (pastas) observed to be left open in dry goods area. Dry foods shall be stored in pest-proof containers after opening. Alternatively, they may be tightly overwrapped with food service film to exclude pests.
0.5
34.
One utensil drawer observed to be freshly lined with paper pan liner. No indication of contamination of utensils. Wares shall be stored on cleanable surface - do not line drawers.
0.0
40.
Dust top of pizza warmer.
0.0
45.
Some areas of floor have light buildup, due to poor cleanability of tiles approved during construction. Continue to focus on floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
2.
Bottled employee drink observed stored in reach in cooler among and above foods. Employee drinks shall be covered, shall be located to not contaminate food or food contact surfaces, and shall be handled to prevent contamination of hands. Recommend to-go cup with lid and straw located on bottom shelf away from foods.
1.5
40.
Dust top of oven.
0.0
45.
Some areas of floor have light buildup. Discussed cleaning options with manager. Recommend deck brush with ample use of water, then squeegee dry.
0.0
47.
Several bags of plastic bottles observed near shared dumpster area. Work with school administration to provide container for these items. As holder of food permit using that dumpster area, continued violations can result in points taken on future inspections of the cafe.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water observed at 150+ degrees F. Rules require on 130 degree F water supply if sanitizing chemically. Recommend lowering water temperature to 130-140 degrees F to reduce scalding risk.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
9.
Employee drink observed in travel mug on top of Robocoupe. Employee drinks shall be covered, shall be stored to not contaminate food or food contact surfaces, and shall be handled to prevent contamination. Store drinks on bottom shelves away from food and food surface storage. Recommend against use of travel mugs as they can contaminate hands when being opened and closed. Corrected during inspection.
2.5
General Comments
Pizza observed received at 133-135 degrees F, then moved into warmer set at less than 140. Immediate corrected on site with no temperature violation - strongly recommend that warmer be set to temperature well above 135 F and fully pre-heated prior to adding pizza. Small area of mold in ice machine - all other food contact surfaces observed to be clean and properly mixed sanitizer available - corrected during inspection. Pizza station lacks protection from consumers on the side of the cart nearest to pizza plating. Pizza server at time of inspection is only partially opening pizza boxes to remove pizza, then immediately removing pizza to protected area. Food appears to be adequately protected if exactly this method is used. *Strongly recommend that side sneezeguard be added to pizza cart to remove possibility of contamination by the consumer in the event of pizza lid being left open or other employee error.*
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2007
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
CANNED FRUIT, LETTUCE, TOMATO, PUDDING OBSERVED DISPLAYED FOR SERVICE WITH NO SNEEZEGUARDS. ALL FOODS DISPLAYED FOR SERVICE SHALL BE PROTECTED FROM CONTAMINATION BY THE CONSUMER. PROVIDE APPROVED SNEEZEGUARDS, WEIGHTED SELF-CLOSING LIDS, OR SERVE INDIVIDUALLY WRAPPED. WHOLE FRUIT WHICH IS NOT CUSTOMARILY PEELED BEFORE EATING SHALL LIKEWISE BE PROTECTED FROM CONTAMINATION BY THE CONSUMER.
2.5
17.
GREASY BUILDUP OBSERVED ON HALF WALL BEHIND EQUIPMENT - MAINTAIN CLEAN. MAINTAIN TOPS OF EQUIPMENT CLEAN (ESP. TALLER EQUIPMENT SUCH AS OVENS).
1.0
32.
DISUSED SHELVING AND OTHER ITEMS OBSERVED STORED ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA - ALL STORAGE SHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR - REMOVE UNUSED ITEMS OR PROVIDE ADDITIONAL STORAGE SHELVING AS NEEDED.
0.5
General Comments
REPLACE ONE BURNED OUT BULB IN CANWASH AREA - RECOMMEND THAT SHIELD BE PROVIDED AT LIGHT FIXTURE IN CANWASH AREA. ONE SPRAY BOTTLE OF GERMICIDAL CLEANER OBSERVED LOCATED ON SAME SHELF AS SINGLE USE ITEMS (SOME SEPARATION OBSERVED AND SINGLE USE ITEMS PANNED - NO IMMEDIATE RISK OF CONTAMINATION OBSERVED) - REMEMBER THAT ALL CONTAINERS OF TOXIC ITEMS SHALL BE STORED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS. OF ALL FOOD CONTACT SURFACES OBSERVED, SMALL FLECK OF LETTUCE OBSERVED ON BLADE OF MEAT SLICER - WASH, RINSE, AND SANITIZE EQUIPMENT PRIOR TO STORAGE.
Location: 6770 McCrimmon PKwY CARY , NC 27513 Facility Type: Public School Lunchrooms Inspection Date: 10/26/2006
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
COOKED POTATOES ON HOT HOLDING LINE AT 125F. WRAPPED BURGERS IN HOT HOLDING CABINET 120F. MAINTAIN ALL FOODS 140F OR ABOVE.
2.5
3.
HOT DOG PACKS BEING THAWED IN RINSE SINK OF 3 COMP SINK IN STANDING WATER WHILE UNDER RACK WITH CHEMICALS STORED ON ABOVE SINK.
2.5
5.
BOTH METAL STEM THERMOMETERS WERE 30 DEGREES F OFF. CALIBRATED ON-SITE TODAY. THERMOMETERS SHOULD READ 32F /- 2F IN AN ICE BATH.
1.5
31.
CHEMICAL PACKS STORED ON PREP TABLE WITH FOOD ON TABLE AND SINGLE SERVICE FOOD CONTAINERS STORED ON LOWER RACK UNDER CHEMICALS.
2.5
General Comments
SECOND THREE COMPARTMENT SINK IS SET UP WITH DIRTY DISHES STORED IN WASH SINK, DISHES IN SOAPY/DETERGENT WATER IN RINSE SINK, AND SANITIZER IN 3RD SINK. SET SINK UP AS WASH, RINSE AND SANITIZE. REPAIR LEAK FROM UNDERNEATH ICE DISPENSER ON SERVING LINE. REPLACE BLOWN LIGHT IN WALK-IN FREEZER.
