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HomeMy WebLinkAboutTwin Oaks Bar and Grill 010475 12 20 16.JH.PDFFood Establishment Inspection Report Score: 94 Establishment Name: TWIN OAKS BARAND GRILL Establishment ID: 2018010475 Location Address- 5242 SLANTING BRIDGE RD Olnspection ❑Re -Inspection City: DENVER State: NC Date: 1 a Jr a 0 l a 0 1 s Status Code: A Zip: 2so37 County: 18 Catawba Time !n: 1 s : s 1 0 pm Time Out: 1 e : 5 .1 pm Permittee: RUSSELLCRAIG Total Time: 1 minute Telephone: Category #: IV Wastewater System: ❑MunicipallCommunity [Edo -site System FDA Establishment Type:No. of Risk Facto rflntervention Violations: 2 Water Supply: ❑Municipal/Community ©On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: contributing factors that increase the chance ofdeveloping foadborrre illness. Public Hearth Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of palhogens, chemicals, and physical obje cta into hods. I", 1.111n1A N Compliance Status our 161 11 VR IH 1-111-1-1 Compliance Status OUT G61 R VR Supervision .2652 Safe Food and Water .2633, .2653, .2650 1 ❑ 0 ❑ PIC Present: grame m andper OFm dutieca s n by accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ Pasteurized eggs used where required 0 r a ❑ ❑ ❑ Employee Health .2652 29 0 ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 lA ❑ Management, employees knowledge. onsibFlitis & e ortn rluj ❑ ❑ ❑ 30 ❑ ❑ Q Variance obtained fors ecialized rocessinres P P g❑ I •7 ❑ ❑ ❑methods3 ❑ Proper use of reporting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good Hygienic y8 Practices 2652, .2653 31 ❑ Pro er coolingmethods used, ado uate equipment forq temperature controlEl' a 17 ❑ ❑ 4 © ❑ Proper eating. tasting, drinking. or tobacco use z a❑ ❑ ❑ ❑ 32 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 r a El El E]5 � ❑ No discharge from ayes. Wase or mouth + 00 ❑ ❑ ❑ 33 0 ❑ ❑ ❑ Approved thawing methods used El . r c ❑ ❑ ❑ PrevenBng Contamination by Hands .2852, .2655, .2655,.2$36 6 © ❑ Hands clean & properly washed a �0 ❑ ❑ ❑ 34 W ❑ Thermometers provided & accurate ❑+ r ❑ ❑ ❑ 7 ® © ❑ ❑ No bare hand contact with RTE toods?rpre- a ❑❑ ❑ ❑ ❑ Opp rev ed alternate rocedure rs ell followed Food Identifioation .2663 35 © ❑ Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 0 Q ❑ Handwashing sinks supplied &accessible t I� ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2684,.2686,1667 Approved Source .2653, .265536 ElInsects & rodents not present; no unauthorized ❑ + d❑ El El9 M ❑ Food obtained from ❑ Q approved source a Ll Ll Llanimals 3T [fl [I prevented during food preparation, preparation, storage &display 2 t ° El El E]70 © El El Food Q Food received at proper temperature z El El El 38 Ll Sl Personal cleanliness Q a 1--] 1--] Ll11 ® ❑ Food in good condkian, safe & Unadulterated Elm ❑0 El El 11 38 i� ❑ Wiping cloths. properly used & stored +❑ 0 : ❑ ❑ ❑ 12 0 ❑ ❑ ❑ Required records availa hie. shellstock tags, parasite destruction ❑ ❑ ❑ e t 40 0 ❑ ❑ Washing fruits &vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653,.2534 13 ❑ i4 ❑ ❑ Food separated & protected prefer Llsc of Utensils 2659, .2054 41 m ❑ In -use utensils: properlystored ❑ ❑ ❑ 14 ® ❑ Faod-contact surfaces: cleaned & sanitized gro 42 �] ❑ died & Utensils, &linens properly stored, dried &handled ' ❑ ❑ ❑ 15 ® ❑ Proper disposition of returned, previously served. reconditioned. &unsafe food 43 ❑ Single -use & single -service articles: properly + stored&used r ❑ ❑ ❑ Potentially MasardousFood Time/Tem perature 2658 16 W ❑ ❑ ❑ Proper cooking time & temperatures a Fl 0 ❑ ❑ ❑ 44 ® ❑ Gloves used properly + a ❑ ❑ ❑ 17 © ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipm*of .7838, -2054, .2683 45 © ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used T + 0 ❑ ❑ ❑ 10 © ❑ ❑ ❑ Proper cooling time & temperatures a s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a ❑s a ❑ ❑ ❑ 46 0 ❑ Warewashing facilities: installed, maintained. & used; test strips + ❑ ❑ ❑ 20 ® ❑ ❑ ❑ Proper cold holding temperatures t l] 0 ❑ ❑ ❑ 47 ❑ F) Non -Fond contact surfaces clean • r a ❑ 171171 21 0 ❑ ❑ ❑ Proper date marking & disposition a E] ❑ ❑ ❑ Physical Facilities .2434..20-55, .2658 22 ❑ ❑ N] ❑ Time as a public health control: procedures & 2 ❑❑ ❑ ❑ records ❑ 48 [� ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2683 49 m ❑ Plumbing installed; proper backflow device s 11 + a ❑ ❑ ❑ 23 ❑ ❑ © Consumer advisory provided for raw or undercooked foods I❑i� ❑ ❑ ❑ 50 0❑ Sewa a &waste water ro ell die need g P P Y p ' + ❑❑❑ Highly Susceptible Populations .265E 31 ❑ ❑ Toilet facilities; properly construct". supplied cleaned a ❑❑❑ 24 LJLJPasteurized foods used. prohibited foods not offered ❑ Ll ❑ Li& 52 © ❑ Garbage & refuse properly disposed; facilities maintained r a E] El .2653..2651 25 ❑ ❑ Food additives approved & praperlyused ❑Q ❑ ❑ ❑ 53 ❑ it Physicalfacilities installed, maintained & clean a ❑ ❑ ❑ 28 El Eliekiesubslanees properly Wentited sterid. 8 used 0 El El El El A] Meets ventilation & lighting requirements; designated areas used 71:1 R •5 ❑ El El Conformance with Approved Proceduires 2653,.2654,1650 Total Deducti❑ns: 6 27 ❑ ❑EMCompliance wdh variance. specialized process. ❑❑ ❑ ❑ ❑ reduced oxygen packing criterla OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Heafih Section • Food Protection Program T1S+t DHH 5 is an equal opportunity employer. GR on Page 7 of Food Establishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: TWIN OAKS BARAND GRILL Establishment ID: 2018010475 Location Address: 5242 SLANTING BRIDGE RD City: DENVER State: NC County: 18 Catawba Zip: 28037 Wastewater System: ❑ Man icipaI/Community On -Site System Water Supply: ❑ Muni cipal/Community ❑+ on -Site System Pem1ittee: RUSSELLCRAIG OInspection ❑Re -Inspection Date: 12/2012016 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: MB.SAUNDERS@YAHOO.COM Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp RAW SANDWICH PREP 41 CUT SANDWICH PREP 41 RAW WAL IN 38 BOLOGNA WALK IN 38 Observations and Corrective Actions Violations cited In this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 1 2-102.12 Certified Food Protection Manager - C PERSON IN CHARGE To BE ACCREDITED BY APPROVED FOOD SAFETY COURSE sa ell 13 3-302.11 Packaged and Unpackaged Food -Separation, Packaging, and Segregation - P STORE RAW FOODS SEPARATELY FROM COOIED OR READY TO EAT FOODS --BOLOGNA STORED WITH RAW STEAKS CDI; MOVED TO APPROVED LOCATION 3-304.11 Food Contact with Equipment and Utensils - P DO NOT STORE FOODS DIRECTLY ON SHELVES CELERY DISCARDED --STORED DIRECTLY ON SHELVING 38 2-402.11 Effectiveness -Hair Restraints - C EMPLOYEES TO WEAR HAIR RESTRAINTS First Last Person in Charge (Print & Sign): First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: { J - North Carolina Department of Health & Human Services + Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 Comment Addendum to Food Establishment Inspection Report Establishment Name: TWIN OAKS BARANQ GRILL Establishment ID: 2018010475 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 47 4-601.11 (8) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C CLEAN DOOR HANDLES GASKETS, SHELVES ETC 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEANIREPAIR FLOORS, WALLS, CIELINGSAS NEEDED 54 4-202.18 Ventilation Hood Systems; Filters - C CLEAN HOOD VENTS AS NEEDED North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal op port unityemployer. Jill Page 3 of Fo d Establishment Inspection Report, 3r2013 N/ Spell