Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/24/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The gasket is torn on the walk in cooler door.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/02/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; There were some garden salads on the serving line that was being held cold at 58F. The lettuce and cheese on the salads must be held cold at 41F or below. CDI.. The salads were placed in the walk-in cooler to cool down. The salads were being held at 41F by the end of the inspection.
1.5
47.
4-501.12; Core; There was a small brown and larger white cutting board that had deep cuts on both sides of the cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the drawers out where the utensils are stored. The drawers had debris in them. Equipment must be kept free of an accumulation of dust, Food residue, and other debris.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2023
Score: 99.5
#
Comments
Points
55.
6-501.114; Core; Old refrigerator, slicer, and other unused equipment were being stored in the kitchen/storage areas.- Items unnecessary to the operation or maintenance of the establishment such as equipment not in use or nonfunctional shall be removed.- Please have the items removed from the premises if not used.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 01/19/2023
Score: 98.5
#
Comments
Points
47.
4-501.11; Core - One hot holding cabinet gasket was torn...Food service equipment shall be kept in good repair, and components such as doors and seals shall be kept intact and tight...Replace the torn door gasket.
0.5
47.
4-501.12; Core - One cutting board was stained and had many knife cuts...Cutting boards with scratches and scores shall be resurfaced or replace if the can't be effectively cleaned and sanitized...Resurface or replace cutting board.
0.0
47.
4-502.11(A) and (C); Core - Vinyl handles on some tongs were cracked...Food service utensils shall be kept in good repair...Remove damaged vinyl on tongs or replace tongs.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of metal storage cabinets, areas near serving line lights. UPC code stickers and other sticky residues were on some food container exteriors, and kitchen floor fans were dusty...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers/tape where needed.
0.5
55.
6-501.11; Core - Exterior metal stripping to left of walk-in freezer door was not flat against wall, and some caulk was cracked between sinks and walls...Physical facilities shall be maintained in good repair...Secure metal stripping so it's flat against the wall, and caulk ends where needed. Replace cracked caulk, ensuring caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - In mop sink/chemical room, areas around mop sink basin were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
55.
6-501.114; Core - Old refrigerator and other unused equipment were in kitchen/storage areas...Nonfunctional and unused equipment shall be removed...Remove old/unused equipment from facility.
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/14/2022
Score: 98
#
Comments
Points
37.
3-302.12; Core - Container with dry spice was not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...CDI by labeling spice container.
0.0
44.
4-904.11; Core - Inside table drawer, many pairs of tongs and other utensils were stored with food contact ends going in different directions...Clean utensils shall stored so contamination of food contact surfaces is prevented...CDI by properly storing utensils.
0.5
47.
4-501.11; Core - Wire shelves in mop sink/chemical room were rusty and corroded...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Some plastic laminate trays were cracked, and one food container was cracked...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled mobile metal cabinets exteriors and areas near serving line lights. UPC code stickers and other sticky residues were on some food container exteriors, and old tape was on walk-in freezer door...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers/tape where needed.
0.5
55.
6-501.11; Core - Exterior metal stripping to left of walk-in freezer door was not flat against wall...Physical facilities shall be maintained in good repair...Secure metal stripping so it's flat against the wall, and caulk ends where needed.
0.5
55.
6-501.12; Core - In mop sink/chemical room, flooring and areas around mop sink basin were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2022
Score: 97.5
#
Comments
Points
28.
7-204.11; Priority - One spray bottle with quaternary ammonium sanitizer was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 and shall not exceed specified sanitizer concentration levels...CDI by discarding liquid from bottle.
0.0
28.
7-102.11; Priority Foundation - One unlabeled spray bottle had clear liquid in it...Working containers of cleaners and sanitizers shall be labeled with their contents...CDI by discarding liquid from bottle.
1.0
41.
3-304.14; Core - Wiping cloths were stored in bucket of water (used for wiping down side metal extensions on serving line between classes of children)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.0
47.
4-501.11; Core - Wire shelves in mop sink/chemical room were rusty and corroded, and door gasket on one hot holding cabinet was torn...Food service equipment shall be maintained in good repair...Replace shelves and door gasket with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Several few food containers and laminate trays were cracked, chipped or damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-101.19; Core - Cardboard was lining shelving in mop sink/chemical room...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard lining shelves.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled mobile metal cabinets exteriors, serving line metal side extensions and areas near lights, walk-in unit door handles. UPC code stickers, etc. were on several food container exteriors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers from container exteriors.
0.5
54.
5-501.111; Core - One top lid of cardboard dumpster was broken in half...Trash and recycling receptacles shall be maintained in good repair...Replace the cracked dumpster lid.
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
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 04/05/2022
Score: 98.5
#
Comments
Points
47.
4-501.11; Core - Door gasket on one hot holding cabinet was torn...Food service equipment shall be maintained in good repair...Replace the door gasket.
0.5
47.
4-502.11(A) and (C); Core - A few food containers and laminate tray were cracked, chipped or damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Table mounted can opener did not appear to be ANSI/NSF certifed (no NSF marking on it)...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can opener with one that meets ANSI/NSF certification.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.
0.0
49.
4-601.11(B) and (C); Core - Exteriors of mobile metal cabinets were soiled, and undersides of serving line side extensions were soiled. Old tape and sticky residues were on metal/hot holding cabinet exterior doors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove tape from surfaces.
0.5
55.
6-501.12; Core - Observed soiled vent hood filters and ceiling vent grates. Walk-in cooler condenser fan guards and large floor fan guard were soiled. Flooring in chemical storage room was soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 01/31/2022
Score: 98.5
#
Comments
Points
47.
4-501.11; Core - Some wire shelves, shelves in reach-in refrigerator and legs on push carts were rusty, and top of two push carts were cracked...Food service equipment shall be maintained in good repair...Replace damaged items above with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - A few food containers, laminate trays, and dispensing tongs were cracked or chipped...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Table mounted can opener did not appear to be ANSI/NSF certifed (no NSF marking on it)...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can opener with one that meets ANSI/NSF certification.
0.0
47.
4-101.19; Core - Cardboard lining was on shelf in chemical room...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from shelf. Consider using a nonabsorbent sheet pan under chemicals instead and ensure sheet tray is maintained clean.
0.0
48.
4-501.19; Priority Foundation - During active utensil washing, wash solution was 105F (no minimum wash water temperature on detergent soap container)...The temperature of wash solution shall be maintained 110F during active utensil washing or temperature specified on cleaning agent manufacturer label...CDI by increasing wash solution temperature.
0.5
49.
4-601.11(B) and (C); Core - Some shelving and areas around serving line lights were soiled. Also, old tape and sticky residues were on metal/hot holding cabinet exterior doors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove tape from surfaces.
0.5
56.
6-303.11; Core - Lighting in walk-in freezer was dim...Physical facilities shall be maintained in good repair...Repair lighting in freezer to provide 10 foot-candles of light at 30 inches above floor throughout unit.
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
41.
3-304.14; Core - One moist wiping cloth was on shelf beside bucket of sanitizer...Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above.
0.0
47.
4-501.11; Core - Several wire shelves, shelves in reach-in refrigerator and legs on push carts were rusty. One hot holding cabinet door gasket was missing/damaged...Food service equipment shall be maintained in good repair...Replace damaged items above with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Several food containers and laminate trays were cracked or chipped...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Table mounted can opener did not appear to be ANSI/NSF certifed (no NSF marking on it)...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can opener with one that meets ANSI/NSF certification.
0.0
47.
4-101.19; Core - Paper liners were used to line laminate trays with food storage containers, spices, etc. on them, and some liners were soiled or had become wet. Cardboard lining was on shelf in chemical room...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard and paper liners from shelf/sheet trays. Consider using a nonabsorbent sheet pan under chemicals instead and ensure sheet trays are maintained clean.
0.0
48.
4-501.19; Priority Foundation - During active utensil washing, wash solution was 108F (no minimum wash water temperature on detergent soap container)...The temperature of wash solution shall be maintained 110F during actively utensil washing or specified on cleaning agent manufacturer label...CDI by increasing wash solution temperature.
0.0
49.
4-601.11(B) and (C); Core - Some shelving, areas around serving line lights, and serving line side metal extensions (undersides) were soiled...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Lighting in walk-in freezer was very dim...Physical facilities shall be maintained in good repair...Repair lighting in freezer to provide 10 foot-candles of light at 30 inches above floor throughout unit.
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
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 05/29/2019
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2019
Score: 97.5
#
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/25/2018
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 02/14/2018
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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2017
Score: 99
#
Comments
Points
General Comments
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 04/07/2017
Score: 97.5
#
Comments
Points
General Comments
Inspector contact info: Dimitri Parker(919)868-2562. * Notice* Effective January 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: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
23.
Container of chicken patties were tightly wrapped, in the walk-in cooler during the cooling process. Talked to the manager about leaving foods either uncovered or loosely wrapped, during the cooling method. The heat needs to be able to escape the food product and not produce condensation on the inside. This will also improve the cooling process.
0.0
36.
Torn gasket found on the milk cooler door. Ice building up on the pipe, in the walk-in freezer. There may be a leak some where around the pipes. Must be in good repair.
0.5
44.
The lids, to the outside dumpster, were left open while not being in use. Keep covered to help prevent waste from falling out or pest from entering.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 04/13/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Found soiled utensils, in the clean utensil drawer, at one of the prep tables. A sheet pan, in the clean storage area, had some build-up on the outside. Food contact surfaces are to be cleaned and sanitized.
1.5
16.
There was some baked chicken, in the hot holding unit, and chili, on the serving line, that was holding below 135F for hot holding. Potentially hazardous foods are to be hot held at or above 135F. Foods were moved to the steamer and reheated to 165F.
2.0
26.
There was a box of corn starch, in the dry storage area, that was taped at the top in an attempt to keep protected. There was still an opening that was not protected from outside contaminants. Suggestions made were to either use containers with lids or resealable storage bags.
0.5
34.
Clean utensils were stored inside of a drawer that had some build-up on the inside. Clean utensils are to be stored in/on clean surfaces.
0.5
40.
Gritty build-up found underneath one of the prep tables located close to the upright, two door cooler. Clean the build-up on the doorway trim of the walk-in cooler. Clean the build-up on the movable shelves in the air-drying area.
0.5
43.
The middle urinal, in the boys restroom, was not flushing. Still had urine inside and the unit was one of those automatic flushers. Contact maintenance on addressing this issue.
0.0
46.
Clean the dust build-up on the fan guards located in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 01/20/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Personal drink was stored above container of fruit in the upright, two door cooler. Keep personal drinks stored away from food/food contact surfaces or at the bottom shelf.
1.5
11.
The slicer had some food debris found ont he inside part of it. Dirty utensil found at the clean utensil storage tray. Make sure to thoroughly break down the slicer and clean all parts of it. Food contact surfaces are to be cleaned and sanitized.
1.5
40.
Clean the food debris out of the steam wells on the serving line. Food debris did not look to be from this morning.
0.0
46.
Clean the dust build-up on the fan guards in the walk-in cooler. Clean the dust build-up on the vents located in parts of the kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/03/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
The slicer had some food debris found on the inside top part, close to the blade. Oatmeal crumbs were found on the bottom of the slicer as well. Soiled measuring cup was found in the clean storage area. Food contact surfaces are to be cleaned and sanitized.
1.5
23.
Condensation was found on the lid holding the brkfst chicken patties that were cooked and cooled the previous day. Made suggestion of cracking the lid, to let the heat escape from the food product during the cooling process. Container of chicken could be left uncovered and stored on the top shelf during the cooling process.
0.0
36.
Get rid of the cracked trays and bowls in the facility. Must be in good repair. There is a leak on the pipe, inside of the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 08/26/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
3.
Employee was washing items in the utensil washing sink area, wiped hands, and started to prepare food for the day. Hands are to always be washed when washing multi-use items and/or handling sanitizer.
2.0
17.
Milk, inside of the cold holding unit, was holding at 48F on the serving line. Potentially hazardous foods are to be cold held at or below 45F. Milk was taken out of the unit and put into the walk-in freezer. Made suggestion of routinely putting the milk in the walk-in freezer, to give it a chill, before putting out for the students. Continue to do this until the unit is repaired.
0.0
36.
Get rid of the cracked lids found in the kitchen. Repair the cold holding unit that is not working properly.
0.5
44.
The lid, of the outside dumpster, was left open while not being in use. Keep sliding doors and lids closed on the outside dumpster while not in use to help prevent pest presence.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 04/14/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
Ice build-up is accumulating on the left pipe in the walk-in freezer. Find and repair the leak that is on the pipe to help prevent ice build-up accumulating on the food. Get rid of the containers, in the facility, that are cracked, stained, or no longer in good repair.
0.5
40.
Clean the debris that was found on the shelf of the air-drying rack. Clean the ice build-up on the pipe in the walk-in freezer.
0.5
44.
The lid, of the outside dumpster, was left open while not being in use. Keep sliding doors and lids closed on the outside dumpster while not in use to help prevent pest presence.
0.5
45.
The side flooring, by the dry storage door, needs to be re-grouted.
0.0
46.
Replace the blown light bulb in the hood system. Must be in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 02/11/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Personal drinks were stored above prepared salads in the walk-in cooler. Personal drinks are to be stored either away from food/food contact surfaces or at the bottom shelf.
1.5
11.
The sanitizer, in some of the buckets, was below 200ppm for quaternary ammonia. Quaternary sanitizer must be between 200-400ppm in strength. Whenever the sanitizer, in the 3rd compartment sink is changed, change out the buckets as well. The slicer had food debris on the inside/bottom part of the blade. Slicer had not been used in a month. Make sure to thoroughly wash, rinse, and sanitize the blade of the slicer.
1.5
17.
Sliced tomatoes, on top of the salad, was holding at 51F at the food serving area. Must be cold held at 45F or below. Tomatoes were voluntarily discarded.
0.0
21.
Contact maintenance and fix the accessibility of warm water at the handwashing sinks in the restrooms for the students and in the kitchen. No warm water was available in the student restrooms and available water temped at 56F. Water shall be between 80-110F. If issue is not addressed by the next inspection, it will be a violation.
0.0
35.
Stack of single service food trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Repair the leak on the utensil washing sink faucet, located on the cold knob.
0.0
40.
Clean the build-up on the shelving in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No points deducted.... Talk to the teachers about good food handling when helping to serve the students in the line. Witnessed a teacher, with gloves, touch a student's sweater to move along and then used those same hands to grab a hot dog roll and weiner. Use the tongs that are available.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
25.
Two out of six thermometers were not holding at 32F when calibrating in the ice/water mixture. Make sure that all of the thermometers, that are being used, are calibrated daily to 32F in ice/water mixture.
0.5
36.
The pipe, underneath the condenser, in the walk-in freezer was leaking. Must be in good repair.
0.5
46.
Clean the dust build-up in the ventilation unit to the left of the air-drying rack. There was also some build-up in the screens for the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/02/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Found some dirty multi-use tongs inside of the drawer designated for clean utensil storage. Make sure that the utensils are thoroughly cleaned and sanitized before storage. Tongs were carried to the dish area. (Sanitizer was holding above 400ppm in the utensil washing sink. It seems that the designated line may not be high enough due to the test strip turning blue. Talk to the person in charge about this issue and relay the message to other school cafeterias. Make sure to check the sanitizer strength with the test strips and add water to dilute the strength.)
1.5
25.
All four of the thermometers put into the ice/water mixture were holding well below 32F for calibration verification. Thermometers must be calibrated daily to 32F for checking the temperatures of foods.
1.0
35.
Stack of single service food trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Re-caulk the aluminum side piece that is located beside of the walk-in freezer door. Original caulking is coming off.
0.0
46.
Blown light bulbs in the hood system and above the one of the prep tables in the kitchen. Must be in good repair. Clean the build-up around the screen holder in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 05/06/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Found two multi-use utensils that were clean but had food debris on the inside blade portions. Make sure those items are thoroughly cleaned.
1.5
25.
All three of the thermometers put into the ice/water mixture were holding well below 32F for calibration verification. Thermometers must be calibrated daily to 32F for checking the temperatures of foods.
1.0
44.
Keep the top dumpster lid closed when it is not in use.
0.0
46.
Two blown light bulbs in the hood system. Must be in good repair. Clean the ventilation build-up located at the above unit beside of the air-drying area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 02/23/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Three tongs in the drawer had food residue on them. Tongs were sent to the utensil washing area to be washed, rinsed, and sanitized. Make sure staff is making a strong effort in cleaning multi-use utensils.
1.5
17.
Keep foods in the walk-in cooler if they are not going through any prep process. Do not expose foods to outside temperatures for a long period of time with the possible chance of temperatures rising.
0.0
25.
7 thermometers were calibrated in ice/water mixture. 3 out of 7 thermometers were holding either above or below 32F. Thermometers are to be calibrated daily. If some of the thermometers are not being used, put them in storage.
0.5
34.
Found clean tongs stored in a drawer that had food residue on the inside. Keep drawers and containers that hold clean multi-use items clean as well.
0.5
40.
Gritty build-up found underneath one side of a prep table. Continue to improve on cleaning underneath prep tables.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 11/24/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
food residue found on the deli slicer and the blade for the can opener. suggest breaking apart and thoroughly cleaning the inside.
1.5
25.
4 thermometers were calibrated in ice/water mixture. 3 out of the 4 thermometers were holding above 32F. thermometers are to be calibrated daily to have consistency with the thermometers in the facility.
0.5
40.
gritty build-up underneath some of the prep tables. shall be cleaned. clean the build-up on some of the shelves inside of the walk-in cooler.
0.5
44.
dumpster doors and lids are to be kept closed when not in use. suggest talking to other employees that use the dumpster to use the same practice.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
personal drinks were stored above food items in the walk-in cooler. store personal drinks either away from food/food contact surfaces or at the bottom shelf.
1.5
40.
gritty build-up underneath some of the prep tables. shall be cleaned.
0.5
43.
work order on the blown light bulb in the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted...17. made a suggestion to cafeteria manager about proper cold holding storage of cheese/crackers and salads stored onto the line. best to store cheese/crackers vertical with the cheese at the bottom and iced down. i would suggest storing salads in one of the cold holding units in the back and have a sign on the line about requesting a salad. then, one of the cafeteria employees can retrieve one from the cold holding unit where it should be holding at 45F or below. salad temperatures are normally inconsistent while being stored on line. must be held at 45F or below for cold holding.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 04/02/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
two utensils with food residue inside of the drawer for clean utensils. blade for can opener was dirty and had not been used that day. shall be cleaned and sanitized.
1.5
25.
thermometers being calibrated in ice water were holding in between the temperatures of 28-30F. shall be calibrated to 32F.
0.5
46.
blown light bulbs under the hood system
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 01/13/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
personal drinks in the walk-in cooler were stored above ready to eat foods. personal drinks shall be stored in areas that will not contaminate any food or food contact surface.
1.5
10.
cup used as a scoop for food product. scoop with an identifiable handle shall be used for the process of taking food product out of the container.
1.5
26.
a few dry foods stored in containers were not labeled.
0.5
40.
build-up on the inside of the hood system. shall be cleaned.
0.5
44.
drain plug for dumpster was cracked. shall be in good repair.
0.5
45.
ceiling tiles in the food prep area and utensil washing area must be smooth and easily cleanable
0.0
46.
blown light bulbs under the hood system
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2008
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
FOUND CHICKEN SANDWICHES IN HOT HOLDING UNIT AT 129F. THEY SHALL BE REHEATED TO 165F AND THEN MAINTAINED AT 135F OR ABOVE. WHEN PUTTING CHICKEN PATTIES OR OTHER MEATS IN BUNS, DO THIS AS RAPIDLY AS POSSIBLE. KEEP THE PATTIES COVERED TO MAINTAIN HEAT.
2.5
11.
THE QUATERNARY AMMONIUM SANITIZER (QUATS) IN WIPING CLOTH BUCKETS WAS BORDERLINE 150-200PPM. MAINTAIN AT LEAST 200 PPM OF QUATS IN WIPING CLOTH BUCKETS.
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: ROLLED EDGES ON SOME FOOD PREPARATION AND SINK AREAS--INTERIOR OF ONE UTENSIL DRAWER--EXTERIORS OF A FEW FOOD SCALES--UNDERSIDES OF METAL EXTENSIONS ON BOTH SIDES OF SERVING LINE--INSIDE OR BACKSIDES OF HANDLES ON REFRIGERATOR DOORS AND DRAWERS--A FEW SHELVES WHERE CLEAN UTENSILS/PANS ARE STORED--UNDERSIDE OF SMALL MIXER--VENTILATION OPENINGS (SLATS) AND CONDENSER COILS ON TOP PART OF ICE MACHINE (THESE AREAS ARE VERY DUSTY)........REPLACE THE TORN DOOR GASKETS ON SERVING LINE MILK COOLER.
1.0
29.
REPLACE THE BURNED OUT LIGHT BULB IN WALK-IN FREEZER WITH SHIELDED LIGHTING. THE EXISTING FLUORESCENT LIGHTING IN THIS WALK-IN FREEZER IS QUITE DIM. WITH ALL LIGHTING OPERATING PROPERLY, THERE SHALL BE AT LEAST 10 FT-CANDLES OF LIGHT IN THIS WALK-IN UNIT.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) FOUND A METAL PAN WITH WRAPPED RAW CHICKEN ON TOP OF BREAD ROLL BOX IN WALK-IN FREEZER. KEEP ALL RAW MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS IN ALL COOLERS AND FREEZERS. (CORRECTED ON SITE).........(21) THE WATER THAT COMES OUT OF MOST HANDWASHING FAUCETS IN BOYS'' AND GIRLS'' BATHROOMS (NEAR THE CAFETERIA) IS COLD. THESE SHALL BE ADJUSTED SO THAT TEMPERED WARM WATER COMES OUT.........NOTE: WHEN COOLING FOODS FROM BREAKFAST OR LUNCH, LOOSELY COVER FOODS UNTIL THE FOOD IS 45F OR LESS--THEN COVER COMPLETELY. DO NOT STACK COVERED PANS OF COOLING FOODS ON TOP OF EACH OTHER. SEPARATE PANS SO THAT AIR CAN FLOW FREELY AROUND THEM TO COOL FOOD DOWN QUICKLY..........2 PTS FOR SERVSAFE.
Location: 8921 PIPPIN RD. ZEBULON, NC 27597 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2007
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
THE QUATERNARY AMMONIUM SANITIZER (QUATS) IN SANITIZING BUCKETS WAS 100 PPM AND THE SANITIZER IN THE 3RD COMPARTMENTS OF THE 3-COMPARTMENT SINKS WAS BORDERLINE 200 PPM. MAINTAIN AT LEAST 200 PPM OF QUATS SANITIZER AT 3-COMPARTMENT SINK AND IN WIPING CLOTH BUCKETS. (CORRECTED ON SITE)
2.5
15.
FOUND CLEAN FOOD PANS/CONTAINERS STORED ON SHELVING CLOSE TO A HANDWASHING SINK (TO LEFT OF WALK-IN FREEZER) WITHOUT A SPLASH GUARD. PROVIDE A SPLASH GUARD BETWEEN THIS SINK AND SHELVING TO PREVENT CLEAN FOOD CONTAINERS FROM BEING SPLASHED FROM HANDWASHING ACTIVITIES.
1.5
General Comments
NOTE: BEFORE ANY POTENTIALLY HAZARDOUS FOODS (SUCH AS MEATS, MILK PRODUCTS, COOKED VEGETABLES, COOKED PASTA) ARE PLACED ON THE SERVING LINE, THE FOODS MUST BE AT THE PROPER TEMPERATURES (HOT FOODS AT 140F OR ABOVE AND COLD FOODS AT 45F OR BELOW). CHECK TEMPERATURES OF FOODS BEFORE PUTTING THEM ON THE PRE-HEATED OR PRE-CHILLED SERVING LINE. THE SERVING LINE HOT HOLDING PANS AND COLD HOLDING PANS ARE ONLY DESIGNED TO MAINTAIN FOODS HOT OR COLD. THEY ARE NOT DESIGNED TO COOL FOODS OR HEAT UP FOODS...........2 PTS FOR SERVSAFE.
