Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/26/2024
Score: 99
#
Comments
Points
28.
7-201.11; Priority; Several spray bottles and containers of sanitizer were stored on the shelf above the 2-compartment food prep sink. Chemicals shall be stored where they cannot drip or spill onto food or cleaned equipment or utensils. CDI-Chemicals were moved to a lower shelf, away from food preparation areas.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2023
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Ice machine shield soiled with pink residue buildup. Enclosed components of equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; One metal container stacked on clean shelf with minor dried on food residue on container. Equipment food contact surfaces shall be kept clean to sight and touch. Dish moved to three compartment sink during inspection.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2023
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towel dispenser at handsink near three compartment sink does not have paper towels. Each handwashing sink shall be provided with individual disposable paper towels. Paper towel roll provided on table. Please replace paper towels to dispenser for sanitary dispensing.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2023
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Ground beef and cheese in walk-in cooler on speed rack at 59-60F. Foods cooked day previous, and never met cooling parameters. Cooked TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Foods voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Ground beef and cheese in closed containers in walk-in cooler at 59-60F from day previous. Foods shall be cooled using one or more of the following methods; placing the food in shallow pans, separating into smaller thinner portions, and loosely covered or uncovered if protected from overhead contamination. Foods in containers with tight fitting lids, recommend when cooling product to leave lids off and place into walk-in freezer and once cooled to 41F or below, add lids and move to walk-in cooler. Foods voluntarily discarded during inspection.
0.0
39.
3-305.11; Core; Several boxes of food on freezer floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Manager stated food was delivered yesterday and never got a change to move. Food moved to shelves during inspection.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 12/06/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on site during inspection. Manager onsite has expired ServSafe. 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. The certified food protection manager shall be on site when food is being prepared, served, or sold.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 05/12/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Egg patty in hot box cabinet at 120F. TCS (Time/temperature Controlled for safety) foods shall be held hot at 135F or higher. Employee putting together containers during inspection with egg, tater tots, cheese and bread and put items back in hot hold. Hot hold unit adjusted up and egg checked at 128F after adjusting.
1.5
43.
3-304.12; Core; Ice scoop in ice machine sitting with handling touching ice. During pauses in food preparation, utensils shall be stored in the food with the handles above the food or on a clean portion of the food preparation table or surface. Scoop removed and taken to three compartment sink during inspection.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 02/17/2022
Score: 100
#
Comments
Points
General Comments
No violations observed. No signature captured due to COVID precautions. Inspection report emailed to person in charge. Allergy poster provided during inspection.
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 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2021
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
General Comments
No violations observed
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 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2021
Score: 99.5
#
Comments
Points
General Comments
No signature captured from PIC due to COVID-19 precautions. Inspection report emailed to person in charge. Verification for hot water at three compartment sink by 2/5/21. Please send photo of thermometer in three compartment sink to 919-500-3421 or Sarah.Thompson@wakegov.com Follow-Up: 02/05/2021
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/27/2020
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.
Facility preparing boxed lunches and breakfast for families to pickup.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 02/20/2020
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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 12/06/2019
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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2019
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.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2019
Score: 100
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 02/13/2019
Score: 98.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2018
Score: 99
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2018
Score: 98.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/16/2018
Score: 99
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 01/26/2018
Score: 98.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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. Follow-Up: 02/05/2018
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 10/05/2017
Score: 99
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/03/2017
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 that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2014
Score: 100
#
Comments
Points
General Comments
Note : The hot water at the hand sinks for the children tops out at 119 F. This fulfills the requirement for having hot water at a minimunm of 100 F at the hand sinks. However, the children cannot adjust the water temperature. The water temperature is determined in the mixing device under the sink. Water of 119 F is too hot for hand washing. 120 F is considered a burn hazard with hot water. My recommendation is to replace the faucets and to install regular mixing faucets that will allow the children to mix hot and cold water as needed.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/10/2012
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
42.
There is a hose bibb, with out a handle near the can opener that also needs a vacuum breaker or remove the hose bibb. Remove both vacuum breakers at the washing machine.
0.0
45.
Many of the door casings are corroded at the base and need repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
42.
There are two hose bibbs behind the steam kettle that use to be connected to the steam oven. Please put anti siphon vacuum breakers on both the hose bibbs or remove the hose bibbs and plug the 1/2" holes with proper pipe plugs. Also there is a hose bibb near the can opener that also needs a vacuum breaker.
1.5
45.
The door casing at the rest room is corroded at the base and needs repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
36.
(1)Replace the ice cream bin cover.
0.5
42.
There are two hose bibbs behind the steam kettle that use to be connected to the steam oven. Please put anti siphon vacuum breakers on both the hose bibbs or remove the hose bibbs and plug the 1/2" holes with proper pipe plugs.
0.0
45.
(1)Repair the walls where damaged. Do not use spray foam because it makes a worse mess , such as around the washing machine drain pipe and where it enters the mop sink. Use cement grout or mortar to patch pipe penetrations and other large holes in the wall near the mop sink. Smooth rough areas of wall where concrete was used to fill holes. The walls should be smooth and easily cleanable. Paint patched areas after they have been made smooth (2)There are several areas of the wall that have plexi glass attached to the wall with blue hex head Tap-con screws. Hex head screws should not be used on exposed surfaces in the kitchen. Use hardware that is functional but also smooth and easily cleanable. (3) The unpainted rough brick wall near the added on space for the walk-ins should be painted.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
36.
(1)The steam oven has a drain pipe that is attached with rusty metal straps and hex head screws. Also the drain pipe on the steam oven is not near a drain. (2)There is a wooden cabinet in the small storage room. The cabinet is separating from its plywood backing and may fall off the wall. (3)Replace the ice cream bin cover.
0.5
42.
You need anti siphon vacuum breakers on all hose bibbs where a hose may be attached such as the mop sink or remove the hose bibbs and install a proper mixing faucet with built in vacuum breaker. Also there is a pre-rinse at the two compartment sink that is on a flexible hose that lays in the sink. It needs some type of vacuum breaker or back flow preventer. Another option would be to change the faucet and eliminate the hose.
1.5
45.
(1)Repair the walls where damaged. Do not use spray foam because it makes a worse mess , such as around the washing machine drain pipe and where it enters the mop sink. Use cement grout or mortar to patch pipe penetrations and other large holes in the wall near the mop sink. Smooth rough areas of wall where concrete was used to fill holes. The walls should be smooth and easily cleanable. Paint patched areas after they have been made smooth (2)There are several areas of the wall that have plexi glass attached to the wall with blue hex head Tap-con screws. Hex head screws should not be used on exposed surfaces in the kitchen. Use hardware that is functional but also smooth and easily cleanable. (3) The unpainted rough brick wall near the added on space for the walk-ins should be painted. The ceiling in the hallway should be replaced with smooth vinyl coated tiles or similar. The old rusty screen over the doorway in this added on space should be removed. (4)Re attach the junction box cover that is sprung out, below the thermostat located in the dinning room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 03/15/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
(1)The water line behind the ice machine is leaking. (2)The steam oven has a drain pipe that is attached with rusty metal straps and hex head screws. Also the drain pipe on the steam oven is not near a drain. (3)There is a wooden cabinet in the small storage room. The cabinet is separating from its plywood backing and may fall off the wall.
0.5
42.
You need anti siphon vacuum breakers on all hose bibbs where a hose may be attached such as the mop sink. Also there is a pre-rinse at the two compartment sink that is on a flexible hose that lays in the sink. It needs some type of vacuum breaker or back flow preventer such as a Watts Dual Check Series 7C. Another option would be to change the faucet and eliminate the hose.
0.0
45.
(1)Repair the walls where damaged. Do not use spray foam because it makes a worse mess , such as around the washing machine drain pipe and where it enters the mop sink. Use cement grout or mortar to patch pipe penetrations and other large holes in the wall near the mop sink. (2)There are several areas of the wall that have plexi glass attached to the wall with blue hex head Tap-con screws. Hex head screws should not be used on exposed surfaces in the kitchen. Use hardware that is functional but also smooth and easily cleanable. (3) The unpainted rough brick wall near in the added on space for the walk-ins should be painted. The ceiling in the hallway should be replaced with smooth vinyl coated tiles or similar. The old rusty screen over the doorway in this added on space should be removed.
0.5
47.
(1)One of the blue racks has a leg support that is too low to the floor. (2)Most of the metal racks have supports on three sides. Turn them so the front is open so you can sweep and mop under them easily. (3)There is some electrical conduit that runs along the floor. This area is very difficult to clean. The conduit needs to be adjusted or redone so it is movable, or is high enough to sweep and mop under. All wires pipes etc should should be installed so the area is easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 12/14/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
The spaghetti was 130 degrees in the hot holding cabinet. Be sure to cook or reheat to the proper temperature in the steamer, oven etc before placing hot food in the hot holding cabinet and hold everything at least 135 degrees or hotter. (The spaghetti was put back into the steamer to be heated properly.)
1.5
25.
The thermometer was reading about 30 degrees too low. The stem on that thermometer is bent and a new thermometer was brought out and the pointer is spinning around freely. Be sure to check the thermometers for accuracy and use them to check food temps etc. Get new thermometers and make sure they are accurate and work properly.
0.5
35.
Put the foam trays in a container to help prevent the children from scattering them all over the place. Put them on the lower level of the utensil stand and put the cutlery kits in a shallow container on the upper level. Try this and make adjustments if needed.
0.0
46.
Replace burnt out light bulbs or fix fixture.
0.5
47.
There is some electrical conduit that runs along the floor. This area is very difficult to clean. The conduit needs to be adjusted or redone so it is movable, or is high enough to sweep and mop under. All wires pipes etc should should be installed so the area is easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer weak in 3 comp sink; sink filled up too much for packet amount; EHS came during busy time; manager put in another packet and was at proper strength. Be sure sanitizer is at proper strength before using.
0.0
16.
Hot Dogs on serv line temp=118-123F; must keep hot dogs 135F or above at all times. Hot dogs reheated to 159F.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/11/2007
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
- 1 POINT - AREAS TO CLEAN: AROUND LIGHTS OF FOOD LINE...SIDE PLEXI GLASS ON FOOD LINE...CORNERS OF ROLLING CARTS...LEDGES OF COUNTERS & SINKS
1.0
28.
- 0.5 POINTS - FLOOR TILES ARE RUSTED & CRACKED THROUGH OUT THE KITCHEN & THE DINING AREA. WORK ON REPAIRS OR REPLACE.
0.5
29.
*** NO POINTS TAKEN *** NEED AT LEAST 10 FOOT CANDLES OF LIGHT IN THE STORE ROOM.
0.0
32.
- 0.5 POINTS - KEEP OUTSIDE PREMISES FREE OF LITTER. THERE IS A LOT OF LITTER AROUND THE DUMPSTER AREA. REMOVE DESKS & UNUSED ITEMS FROM DUMPSTER AREA.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 01/26/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
AREAS TO CLEAN: AROUND LIGHTS OF FOOD LINE...SIDE PLEXI GLASS ON FOOD LINE...CORNERS OF ROLLING CARTS.
1.0
23.
KEEP THE DUMPSTER LID CLOSED.
1.0
32.
KEEP OUTSIDE PREMISES FREE OF LITTER & LEAVES AROUND DUMPSTER.
0.5
General Comments
PROPER PROCEDURES OBSERVED...PROPER REHEATING OF LEFT OVER FOOD (FOOD FROM COOLER ARE PUT IN STEAMER FOR INITIAL HEAT THEN PUT IN OVEN WHEN OVEN IS FREE)...THERMOMETERS, SANITIZER, STRIPS USED...PROPER FOOD STORAGE.
Location: 1220 POND ST CARY, NC 27511-4418 Facility Type: Public School Lunchrooms Inspection Date: 09/22/1999
Score: 96
#
Comments
Points
2.
MAINTAIN FOOD TEMPS ABOVE 140F ON SERVING LINE.RECOMMEND HAVING STAFF MEMBER SERVE CHILDREN AS HOT LINE COULD CAUSE STEAM BURNS ON CHILDREN ARMS.SPAGHITTI AND MEAT SAUCE 120F. BACK UP SPAGHITTI IN STEAMER 120F.
