HomeMy WebLinkAbout4 Peas In A Pod Restaurant 010730 06 24 15.GK.PDFFood Establishment Inspection Report
OEM
Establishment Name: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730
Location Address: 1640 10TH AV NE RdInspection E:]Re-Inspection
City: HICKORY State: NC Date: 0 6 4 / a' 0 1 5 Status Code: A
0 a 0 am
Zip: 28601 18 Catawba Time In: 0 a 1 0 . pm Time
County: m — —
Permittee: 4PEASINAPODINC TotalTime: 2hrs3lminutes
Telephone: (828) 267-0202 Category
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 0
WaterSupply: PI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/Intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Contributing factors that increase the chance of developing foodbome illness.
Pubfic Health ftnteirventions: Control measures to prevent foodborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measures to control the addition of pathogens, chemica Is,
and physical objects into foods.
II.
1.11TI.I.
I.- I Compliance Status
I our
Ml
. 11.
1 1.
1.11TI.I.J.-I
Compliance Status
I our
Ml
.
11aRpeawssaat .
...................................
...........................................
1program and perform ie
accredited C Present- Demonstration-Cert�ifiuct,,n ati.by
[21 [D�E]�E]�E]
29
El
El
Pasteurized eggs used where required
El E 11
El
1111
Employee
Reaftfl
..............................
29
0
El
Water and ice from approved source
IT] E 11
El
El
El
❑
Management, employees knowledge
responsibilities & reportinq
❑H [7]
El
El
El
30
E]
E]
Variance obtained for specialized processing
methods
El E 11
El
1111
❑
Proper use of reporting, restriction &exclusion
3
117130
El
El
El
f,
31
fil
Temp"r
El
tumj0o�atrpl
.21114;,,Z54 ......
Proper
Proper cooling meth ods used-, adequate
�equipment for temperature control❑E
El 11
El
11
11
P"4
Hy'slenio
praii
. .............. 1652_2653 ................................................
4
111
El
Proper eating, tasting, drinking, or told.7- use
TElEl
11
El
32
11
El
11
Plant food properly cooked for hot holding
El E11
El
El
El
5
Ili
El
No discharge from eyes, nose or mouth
If E1111
❑Ettl
33
34
[11
E]
El
E]
E]
Approved thawing methods used
Thermometers provided & accurate
El s 11
11 E 11
El
El
El
El
El
El
Pie4a5flift
Coatamllaafloa
by HaIneis ..... 2652_2953, 2454_2654,
6
7
N
El
El❑ElNo
Hands cl e an & properly washed'
Nbhand ontact withs or pre-
are ancontact pr.cith RTE fo.du,. pro perlyfollowed
aroved alternate
pp
� E]�E]
3El 721
E]
El
E]
El
E]
El
Food
Ideartleation
........................241 3
35�
El
Food properly labeledoriginal container
—
9
IF,
El
Handwashing sinks supplied & accessible
2 El 11
El
El
36
p�f..
rf#on
❑
of
FoodCon,twmksalfcsn
Insects & rodents not present, - no
animals
Approvdfee
...........
9VE
Food obtained from approved source
2 EE
E
E
37
Contamination prevented during food
ration, storage &display
T1
EEE
10
E
E
1
Food received at proper temperature
2 1E
E
E
—
39A
J
Personal cleanliness
11
E
E
E
11
A]
E
Food in good condition, safe & unadulterated
1E1
E
E
E
39
31
Wiping clothsproperly used & stored
DEEE
E
E
12
J
E
EEparasite
Required records available shellstock tags,
destruction
2E1
E
E
E
—li
40A
—
E
Washing fruits & vegetables
E1
E
�.E...
E
E
P10J96#60
13
1e
E
from
E
CoomlAarion
❑
........................
......72453_2654 .
Food separated & protected
1
3 E_
]—
E
Pfoped#Seofuteosffs
295;.,11144..u.n..a..u.t.h..o.r.i.z.e..d........E...
....E...
..E...
.E
..
41
JE
E]
In -use utensils: properly stored
:] � 11
El
El
El
14
[y
E]
Food contact surfaces cleaned & sanitized
13 El E1
El
El
El
42
FE
El
Utensils, equipment & linens: properly stored,
dried & handled'T1
E 11
El
El
El
15
f
El
Proper disposition of returned, previously served,
reconditioned, &unsafe food
E2 E] E]
El
El
El
— 43
Hi
El
Single -use & single -service articles: properly
stored &used
71 E 11
El
El
El
Pote,*1414y
ar4ious,Food
Inme/Temperakwe ... ,2643,
16
If
El
El
F-1
Proper cooking time & temperatures
3 El El
El
El
El
44
A
E]
Gloves used properly
T1 E EE11
10
El
El
17
F4
E]
E]
E]
Proper reheating procedures for hot holding
1a El El
El
El
El
UteesRsAnsi1quipment
..........
45
E
j?
ontact surfaces
quipment,&nonfood contact
approved, cleanable, properlydesigned,
� Equipment,
constructed, & used
1
E
E
E
18
Z
E
E
]
Proper cooling time &temperatures
3 EE
E
E
E
19
#
E
E
❑
Proper hot holding temperatures
3 EE
E
E
E
46
N
E
Warewashing facilitiesinstalled, maintained, &
used, test strips
7_ 1
� 1EEE
20
4
E
E
F
Proper cold holding temperatures
E1
E
E
E
47
*J
E
Non food contact surfaces clean
s1
E
E
E
21
4
E
E
F
Proper date marking & disposition
OE1
E
E
E
Pf-Y-fo-If-00-s
.food
2N54HI2656-2656.. .........
22
Time as a public health control: procedures &
records
01❑EEE48
t
EE
�❑�
Hot & cold water available, adequate pressure
10111
E
E
E
C�
onsumer
Ady*slory
49
t
E
Plumbing installed proper backflow devices
1f 1
E
E
E
E
E
Consumer advisory provided for raw or
undercooked foods
ETE
E
5ov
51A
E
E
E
Sewae &aste water rorlisosed
gwppeydp
Toilet facilities properly constructed, supplied
&cleaned
1EEE23
T1
T1 1
E
E
E
Histify
S#9
e
ptibl�
e populaftno.......... 1fi
24
� ❑
E
EE
�❑�
Pasteurized foods used, prohibited foods not
offered
EEE
52
0E
Garbage & refuse properly erly disposed, - facilities
maintained
1
EEE
iSTl1
00
Echemical...
.294;_11147
25
E
E
Food additivesapproved & properly used
EE
E
E
E
53
E
A
Physical facilities installed, maintained & clean
1
E
R
E
26ME
E
Toxicsubstances properly dentifedstared,&used
20E0
�
E
E
E
541k
E
Meets ventilation &lighting requirements"
areas used
E4Er..Igrated
fttllormaape
hpuppjsfypei Prowedures
Deductions:
2
271
EiTE7i4
� Compliance with variance, specialized ro cess
reduced oxygen packing criteria o HAifCP plan
❑Total
1111110
El
El
�
� El
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
,�hoh's, DHHS is an equal opportunity employer- OR A,
Off
Pagel of _ Food E stablishment in spection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730
Location Address: 1640 10TH AV NE M Inspection F-IlRe-Inspection Date: 06/24/2015
City: HICKORY State: NC Comment Addendum Attached? E] Status Code: A
County- 18 Catawba Zip: 28601 Category #: IV
Wastewater System0 Muni cipal/C o mmunity El On -Site System Email 1:
Water Supply 0MunicipallCommunity F-1 On -Site System
Permittee: 4 PEAS IN A POD INC Email 2:
Telephone: (828) 267-0202 Email 3:
Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
chicken off grill 156
slaw cold hold 40
eggs cold hold 38
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code-
4-202.16 Nonfood -Contact Surfaces - C
cleQn-m,ier 1ej� tQble -;?nd skelves, griR-,vnd sid
53 6-201.11 Floors, Walls and Ceilings-Cleanability - C
repair floor and walls
clean under equipment
Person in Charge (Print & Sign): Scott
F=4
Regulatory Authority (Print & Sign): g reg
lii�v ll�rlq
M-
REHS Contact Phone Number: ( -
Last
lakaby -z7
Last
train CA4 &
Verification Required Date -
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
'A DHHS is an equal opportunity employer.
ALI
Pacie2 of Food Establishment inspection Report,312013
Comment Addendum to Food Establishment Inspection Report
Esta bi isIturwit 11�m.e: 4 PEAS INA POD RESTAURANT Establis'rumrit ID: 2018010730
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food Bade_
NorthCarolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHS is an equal opportunity employer.
S, A�
I/
Spell
Page 3 of Food Establishment to spection Report, 312013