Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2024
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Noted Quaternary Ammonium sanitizer solution reading below 200 ppm in the sanitizer buckets. Maintain Quaternary Ammonium sanitizer solution between 200-400ppm while in use. CDI- PIC remixed sanitizer solution during time of inspection.
0.5
51.
5-205.15; The rear handwashing station (located near dry storage) is slow to drain. Ensure all plumbing is in good repair.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 06/07/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Noted Riblet sandwich and chicken bites were temping between 123- 127 F in the hot holding cabinet. Ensure TCS items are held at 135 F or above for hot holding. CDI- Instructed PIC to adjust heating range on hot hold cabinet and reheat TCS items.
1.5
47.
4-501.11; Core; Noted an accumulation of condensation and ice build-up on the compressor fan unit in the walk in cooler. Person in charge has already placed a follow up work order for unit. Person in charge is waiting for technician to follow-up on repairs. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/13/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; Noted an accumulation of condensation and ice build-up on the compressor fan unit in the walk in cooler. Person in charge has already placed a work order (27589057) for unit. Person in charge is waiting for technician to follow-up on repairs. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
51.
5-205.15; Core; Noted a slow leak coming from the drain line underneath the 3 compartment sink located on the far left hand side of the kitchen. Person in charge placed a work order for noted leak during inspection. A PLUMBING SYSTEM shall be maintained in good repair.
0.0
51.
5-202.14; Priority; At the mop sink, noted water running under continuous pressure. Operator was unable to turn off water from the faucet handles. backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Person in charge has placed work order already for noted issue (SR78987) Repair mop sink faucet to ensure water is turned off when not in use.
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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2022
Score: 100
#
Comments
Points
56.
6-303.11; Core; The lights in the employee bathroom have burned out. Ensure facility has adequate lighting. CDI- PIC had maintence staff replace the burned out light bulb during time of inspection.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2022
Score: 99.5
#
Comments
Points
39.
6-404.11; Priority Foundation; Noted a canned food item that was dented on the seams with other intact canned foods. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
0.0
41.
4-101.16; Core; Observed a few wet wiping cloths lying on the drainboard of the 3 compartment sink. Ensure all wet wiping cloths are stored submerged in sanitizer solution in between use.
0.0
43.
3-304.12; Core; Observed in-use scooper stored on top of a discarded glove on the prep table surface in between use. Discussed ensuring all utensils are stored on a clean surface while in between use.
0.5
47.
4-501.11; Core; The Delfield 2-door reach in cooler is no longer functioning properly. Ambient air on unit is 47 F. Person in charge has already placed a work order for noted unit. Ensure all equipment is maintained in good repair.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/31/2022
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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/09/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; Torn door sweep on the walk-in cooler door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. This is a repeat item.
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
No signature of recipient due to COVID-19 pandemic.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/19/2021
Score: 100
#
Comments
Points
47.
4-501.11; Core; Part of the gasket on the bottom of the walk-in cooler door is missing. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
51.
5-205.15; Core; The mop sink faucet is leaking. Plumbing shall be maintained in good repair.
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
No signature of recipient due to COVID-19 pandemic.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/25/2020
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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 10/14/2019
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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/20/2019
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.
the fruit/vege prep sink is slow to drain. A work order has already been placed for this issue.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 01/16/2019
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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2018
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. Manager is doing a great job following the food code rules!
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 04/25/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 12/12/2017
Score: 100
#
Comments
Points
General Comments
The wash, rinse, and sanitize stickers in the 3 compartment sink basins are getting a little worn and are starting to peel, remove and/or replace with new stickers. *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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/02/2017
Score: 100
#
Comments
Points
General Comments
Note : At this time, no sanitizer buckets are in use. The facility uses JAWS disinfectant cleaner out of a spray bottle on tables and equipment. Disinfectant cleaner is not a product made to be used for sanitizing food contact surfaces. It is a disinfectant with a 10 minute contact time. I recommend using the sanitizer from the 3 compartment sink to sanitize surfaces in the kitchen and to store wiping cloths.
*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: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 01/29/2015
Score: 100
#
Comments
Points
General Comments
The garbage dumpster is getting a little bent up in the back, keep an eye out for holes or leakage in this area; replace the dumpster if it holes form or it starts leaking. Discussed CNS policy in SOP manual regarding 30 day date marking on some cheeses. Manual states that some cheeses can be held for up to 30 days after opening. This would imply that the cheeses are exempt from date marking. Documentation needs to be provided to back up the policy in order to be able to date the cheeses more than 7 days out. Discussed this with manager and got copies of the pages of the SOP manual that show how many days some cheeses should be date marked for.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
The assembled burgers on the line and in the warmer were at 126 F. The burgers did not have a chance to come back up to temperature after being wrapped. Use the metal pans with the small holes for wrapped sandwiches ( more heat reaches the burgers ). Burgers were reheated.
2.0
35.
All the plastic spoons in the container at the serving line should face in the same direction.
0.0
45.
The walk-in cooler floor has mineral and rust stains.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
7.
Note : Frozen food delievery arrived during the inspection. Food cases were in good condition. Foods were still frozen.
0.0
16.
The chicken sandwiches on the serving line were at 117 F. Sandwiches were placed back into the warmer.
Keep hot foods at 135 F or above.
2.0
17.
To keep the shredded cheese from warming up above 45 F during food prep, devide the bag into smaller portions, and keep the portions in ice water ( small clear plastic cups, for example ). Cheese was placed on ice.
0.0
36.
The 2 door refrigerator has one torn gasket. Replace the gasket.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 04/05/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
10.
The sneeze guards at the buffet were left in the "up" position exposing the food items to the children walking by. Make sure the sneeze guards are always folded down before the beginning of lunch service.
0.0
34.
A thin layers of pine tree pollen is on the stored dishes.
0.5
36.
The lid on the ice cream box is badly cracked and needs to be replaced.
0.5
44.
Repair a leak at the mop sink faucet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2011
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
Always wash hands when you change between duties like putting away stock and handling food. The use of gloves does not replace hand washing. You still have to wash hands just as you would without the gloves.
2.0
10.
The sneeze guards at the buffet were left in the "up" position exposing the food items to the children walking by. Make sure the sneeze guards are always folded down before the beginning of lunch service.
0.0
11.
The sanitizer in the spray bottles is much too strong ( above 400 ppm ). The directions for making sanitizer in a bottle or in a bucket are the same, even though the bucket contains a lot more water. The sanitizer in the 3 compartment sink is at the right strength. For now, fill the sanitizer buckets and bottles form the sink.
1.5
16.
The individually cupped portions of chili on the buffet were at 118-122 F. Hot items on the buffet should be held at 135 F or higher. Chili was placed back into the steamer.
2.0
17.
The pre-portioned salads on the buffet were at 50-55 F , even though the salds are being kept on ice. Salads were placed back into the refrigerator. Keep the salads in the refrigerator until serving time and take just one or two out at a time.
2.0
26.
Label the smaller clear plastic dry food storage containers.
0.0
34.
The air drying racks have dust build-up. Clean the air drying racks. All the utensils in the drawers should face the same direction. The unused equipment like the large mixer need to be protected from contamination like food bits ( wrap clean mixer in plastic wrap ).
0.0
36.
The lid on the ice cream box is badly cracked and needs to be replaced.
0.5
38.
Use the test strips to verify the strength of sanitizer in bottles and buckets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/30/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
25.
The thermometers were showing 0 F in ice water. Calibrate the thermometers to 32 F in ice water ( was corrected ).
0.5
36.
The feet of the metal racks in the walk-in are rusty and are leaving rust stains on the walk-in cooler floor. The lid of the ice cream freezer is broken ( new lid is on order ).
0.5
47.
Instead of storing hose in the mop sink, store the hose on a holder on the wall next to the sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 08/27/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
There were pizzas on a rack setting out in the kitchen. It is not time for the pizza to be cooked. The employees said it would be cooked later. The ready to bake pizzas were 69-72 degrees. (The pizza was put back i nto the freezer.)
2.0
25.
Be sure when calibrating the thermometers to fill the container with ice and then fill with water, stir the ice/water mixture with thermometer. Adjust the thermometer to 32 degrees but be sure to leave it in the ice while you are adjusting it. Two of the thermometers were 15 degrees low. The employee was lifting the thermometer out of the ice and turning to 32. (We talked about and she can do it right now.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
The hotdogs out on the serving line were only 117 degrees. Be sure to keep the hotdogs hot at 135. Also keep all the spaces covered so the heat does not escape. (The hotdogs were sent back to the steamer.)
2.0
26.
You need a scoop with a handle in the sugar, not a cup.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 04/17/2009
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
40.
Dust tops of equipment.
0.5
41.
No Points....There is a clean out cover in the dry storage room that I covered in tape during the last inspection. The cover has a clean-out cover with a threaded hole in the center. Replace it with a cover that does not have a hole in the center.
0.0
47.
You need a mop holder that will hold a wet mop with the handle up so that mop water does not run down the handle.
0.5
48.
The windows in the dinning room must have screens if they are opened to prevent flies or birds from entering the kitchen and dinning area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/03/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
13.
The green beans in the hot holding cabinet were 84 degrees. Cook the green beans to at least 140 degrees and then hold them hot at 135 degrees or hotter. Also if you need to heheat them they are to be heated to 165 degrees or hotter.( The green beans were reheated.)
2.0
41.
Thewre is a bad sewar smell in the dry storage room. In the corner there is a clean-out and the cover has threaded hole in the top. The odor seems to be comming through that hole. I taped it up and the smell is better. Replace the clean-out cover with a cover that does not have a hole in it. Also there is another clean-out cover in the locker room with a hole in it, although I did not detect an odor in there. Replace both covers.
0.0
47.
You need a mop holder that will hold a wet mop with the handle up so they can drip dry with-out mop water running down the handle. The existing mop holder is too low. You will need to raise the shelf or move it and install some other type of mop holder over the mop sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1605 Aversboro RD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 04/14/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Buffet line missing 2 sneeze guards (Provide protective barrier/sneeze shield/cover between food products and customers). Observed food in boxes stored on floor of walk-in cooler (do not store food items on floor). Observed pancakes stored without cover in walk-in cooler (cover all food items during storage). Food in cans with dents on rim seals must not be used (store the dented cans in designated place, labelled to prevent accidental use).
1.5
11.
SLicer,numerous utensils,and ice machine need cleaning (properly wash,rinse,sanitize all food contact surfaces by approved methods, after use). Quat. Ammonia sanitizer in spray bottles tested over 400ppm ( quat. ammonia sanitizer shall be 200-300 ppm)
1.5
25.
Both of facility`s food insertion thermometers tested out of calibration by 20 degrees F (Provide an accurate metal stem food insertion thermometer)
0.5
26.
Observed dry pasta and sprinkles not stored in tightly resealable containers (properly store all dry foods in approved,covered,labelled containers, or equal to prevent contamination of food)
0.5
34.
Air dry all utensils/containers before tight stacking to prevent growth of mold/bacteria. Observed wet pans stacked for storage.
0.5
36.
Replace ice machine shield nail that is protruding; Walk-in refrigerator floor needs refinishing to be smooth.
0.0
40.
Numerous items need cleaning including speed racks,utensils,top of knife holder. Replace all gaskets on milk cooler, and rusting shelves (outside walk-in refrig.)
0.5
46.
Observed lights over serving line without shielding and missing endcaps (all lights over exposed food/food prep surfaces must have shielding ).Clean all vents and dusty lighting.
0.5
General Comments
This inspection was conducted by Lucy Stack and Ashley Whittington on 4-14-08. Inspection was led and comments were entered by Lucy Stack and can be seen on original inspection that is in physical file. Due to lapse in paper work on status code change this inspection was originally entered under wrong SIPS #. I re-entered this inspection on 1-22-09. The original inspection was entered on previous style inspection form, the re-enter was done on current style form, therefor the final scores are not the same. Original score at time of inspection is 89+2=91.
