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HomeMy WebLinkAboutSagebrush of Denver 539 010569 12 20 16.JH.PDFFood Establishment Inspection Report Score: 96.5 Establishment Name: SAGEBRUSH OF DENVER 539 Establishment ID: 2018010569 Location Address: 5170 S NC 16 HWY Crispection ❑ Re -Inspection City: DENVER State: NC Cate: 1 a 1 J 0 1 J p 1 6 Status Code: A Zip: 2$037 County: 18 Catawba Time In: 5 1 Pm Time Out: e 2 ' 5 .20 pm Permittee: SAGEBRUSH INC Total Time: 1 minute Telephone: Category #: IV Wastewater System: OMunicipallCommunity ❑ FDA Establishment Type:din-Site System No. of Risk Facto rflntervention Violations: 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 Health 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 ebje cts into hods. I11 9111 N1A N Compliance Status our Gnl 11 VR IN 1-111-1-1 Compliance Status OUT Gril R VR Supervisica .2652 Safe Food and Water .2633, .2653, .2650 1 ❑ ❑ PIC Present: Demonstration -C artdica[ion by program and perform duties ❑ ❑ ❑ ❑ 26 ❑ F1 pasteurized eggs used where required l r o El El 171accredited Employee Health .2652 29 ib ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 ❑ Management, employees knowledge. onsibFlitis & re ortn rluj ❑ ❑ ❑ 30 ❑ ❑ 0 Variance obtained fors ecialized rocessinres P P g❑ r ? ❑ ❑ ❑methods3 ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good HYgienic Practices 2652, .2653 91 ❑ A Proper cooling methods used, adequate ❑ equipment for temperature control 5 ❑ ❑ ❑ 4J Pro ereating tasting, drinking. OF tobacco use 32 © ❑ ❑ ❑plant food properly cooked for hot holding 0 a El 171 El Ed ElNo discharge from eyes. nose or mouth 0❑a ❑ ❑ _ ❑ 33 0 L] L) L] Approved thawing methods used El. r c Ll Ll Ll Preventing Contamination by Hands 2852, .2055, 2655,.2$36 6 ® ❑ Hands clean & properly washed a oil ❑ ❑ ❑ 34 0 ❑ Thermometers provided & accurate ❑ r ❑ ❑ ❑ 7 ® ❑ ❑ ❑ No bare hand contact with RTE Foods orpre- a ❑❑ ❑ ❑ ❑ Opp rev ed alternate rocedure ro ell followed Food Identifioation 2663 35 Q ❑ Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 0 ® ❑ Handwashing sinks supplied &accessible 2 ❑ ❑ ❑ prevention of food Contamination .2062p .2653. 2684,.2686,.2667 Approved Source .2653, .2655 36 ❑ Insects & rodents not present; no unauthorized ❑ animals + ,� ❑ ❑ ❑ 9 ❑ Food obtained from approved source 2 EJ EJ ❑ ❑ ❑ 37 h [IContamination prevented during food 2 storage &display a El El E] 10 El El � Food received at Proper temperature 2 El 111 El El El 38 38 Q ❑ Personal cleanliness Q r a ❑ ❑ ❑ 11 Q ❑ Food in good conciltion, safe & unadulterated Elm ❑0 ❑ ❑ ❑ 39 p ❑ Wiping cloths. properly used & stored 0 : El El❑ 12 ❑ ❑ n F ❑ Required records available. shellstock tags, parasite destruction z ❑ ❑ ❑ ❑ 40 0 ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Proteetion from Contamination .2653, .2654 13 © ❑ ❑ ❑ Food separated & protected s QU] ❑ ❑ ❑ Proper use of Utensils .26 53. .2654 41 m ❑ In -use utensils: properlystored ❑ ❑ ❑ 14 e ❑ Food -contact surfaces: cleaned & sanitized a Q a ❑ ❑ ❑ 42 Q ❑ utensils, equipment &linens properly stored, dried & handled ❑ ❑ ❑ 15 4 ❑ Properdisposftion of returned, previouslyserved. 2 reconditioned. &unsafe food ❑ 0 ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored &used ❑ ❑ ❑ Potentially Hasardous Food Tlme/t•emperature 2658 16 © ❑ ❑ ❑ Proper cooking time & temperatures a Fla ❑ ❑ ❑ 44 i� ❑ Gloves used properly r a ❑ ❑ ❑ 17 ® ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipment .7838, -2654, .2603 45 i1) ❑ Equipment, food & n?n•f?Od contact suriaces approved, cleanable. properly designed. con strutted. & used r + ❑ ❑ �El 10 ® ❑ ❑ ❑ Proper cooling time &temperatures a s o ❑ ❑ ❑ 19 ® ❑ ❑ ❑ Proper hot holding temperatures a I] a ❑ ❑ ❑ 66 ❑ N Warewashing facilities: installed, maintained. & used; test strips a ❑ ❑ ❑ 20 ❑ ® ❑ ❑ Proper cold holding temperatures 3 5 ❑ ❑ 47 ❑ PF Non -Food contact surfaces clean a ❑ ❑ ❑ 21 Q ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2055, .2658 22 ❑ ❑ Q ❑ Time as a public health control: procedures & 2 ❑❑ ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2683 49 © ❑ Plumbing installed; proper backflow device s 231010111 Consumer advisory provided for raw or undercooked foods i]o ❑ ❑ ❑ 50 i❑* ❑ Sewa a &waste water ro ell dis ?sect 9 P P Y p Highly Susceptible Populations .2653 S1 ❑ ❑ Toilet facilities; properly construct". supplied24 & cleaneditoffered ❑ ❑ r{I Pasteurized foods used. prohibited foods not ❑ ❑ ❑ 32©❑ Garbage & refuse properly disposed; facilitiesChemical maintained 11 I .2653..2651 25 ❑ ❑ i/❑ Food additives approved & pr?perlyused ❑Q ❑ ❑ ❑ 53 ❑ it Physicalfacilities installed, maintained & clean 28 ❑ ❑ 7exiesubslanees properly Wentited stored. 8 used •a❑❑ ❑ ❑ 54 ❑Meets ventilation & lighting requirements;9 designated areas used Conformance with Approved Proseduires 2653-2654.1669 Total Deducti❑ns: 27❑❑ Compliance wdhvariance.specializedprocess. ❑❑ ❑ ❑ ❑ 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 DHH 5 is an equal opportunity employer. Glx as Page 7 of Food E stablishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: SAGEBRUSH OF DENVER 539 Establishment ID: 2018010569 Location Address: 6170 S NC 16 HWY City: DENVER State: NG County: 18 Catawba Zip: 28037 Wastewater System: © Municipal/Community ❑ On -Site System Water Supply: © Municipal/Community ❑ On -Site System Permittee: SAGEBRUSH INC OInspection ❑Re -Inspection Date: 12/2012016 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: 539@crg-Ilc.com Email 2: FREDERICKRODGERI aYAHOO.COM Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp EGGS SALAD BAR 42 LETTUCE SALAD STATION 40 LETTUCE SALAD BAR TOMATOES SALAD BAR COOKED WALK IN RAW WALK IN 42 40 38 38 PASTA LOADING STATION 50 GREEN LOADING STATION 49 TOMATOES LOADING STATION 40 Observations and Corrective Actions Violations cited In this re ort must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 20 3-501.16 (A)(2) and (B) Potentially Hazardous Food {TimefTemperature Control for Safety Food), Hot and Cold Holding - P COLD HOLD ALL REFRIGERATED FOODS BELOW 41 DEG F PASTA SALAD. GREEN BEANS DISCARDED 31 3-501.15 Cooling Methods - PF COOL FOODS RAPIDLY IN SHALLOW CONTAINERS 46 4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C ENSURE DISH MACHINE RINSE CYCLE DOES NOT REACH ABOVE 194 DEG F First Last Person in Charge (Print & Sign): SHARON WALKER First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( J - fa North Carolina Department or 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 I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: SAGEBRUSH OF DENVER 539 Establishment ID: 2018010569 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 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C CLEAN DOOR HANDLES, GASKETS, SHELVE, ETC 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED North Carolina Department of Health $ Human Services • ❑ivision of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal op port unityemployer. Page 3 of Fo d Establishment Inspection Report, 3r2013 Spell