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HomeMy WebLinkAboutHospice of Sherrills Ford 160022 12 20 16.JH.PDFFood Establishment Inspection Report Score: 98 Establishment Name: HOSPICE OF SHERRILLS FORD Establishment ID: 2018160022 Location Address: 7473 SHERRILLS FORD RD ©Inspection ❑ Re -Inspection City: SHERRILLS FORD State: NC Date: 1 a Jr a 0 1 a 0 1 6 Status Code: A Zip: 2$673 County: 18 Catawba Time In: 1 1 : 5 1 � pm Time Out: 1 1 : 5 .7 S) pm Permittee: PALLATIVE CARE & HOSPICE Total Time: 1 minute Telephone: (828)466-0466 Category#: IW Wastewater System: ❑MunicipallCommunity [EOn-site System FDA Establishment Type:No. of Risk Facto rflntervention Violations: 2 Water Supply: ❑4t 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 foadbwne illness. Public Hearth Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical ebje cta into hods. I11 9Ui N1A N Compliance Status our Gnl 11 VR IN 1-111-1-1 Compliance Status OUT Gril R VR Supervision .2652 Safe Food and Water .2633, .2653, .2650 i ©❑ ❑ PIC Present: Demonstration-Certdication by program and perform duties ❑ ❑ ❑ ❑ 28 J] ❑ ❑ Pasteurized eggs used where required 0 r o I—] 1—] 171accredited Employee Health .2652 29 0 ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 ❑ Management, employees knowledge. onsibFlitis &re ortn rM ❑ ❑ ❑ 30 ❑ ❑ � Variance obtained fors ecialized rocessinres P P g❑ I o ❑❑❑methods ❑Proper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good Hye ienic Practices 2652, .2653 31 Q ❑ gq Proper coolin methods used, adequate equipment fortemperature controlEl17111711171 ' a 4 ❑ ® Proper eating. tasting, drinking. ar tobacco use � o❑ Q ❑ ❑ 32 E) El E) Plant food properly cooked for hot holding El r a El ❑ ❑ 5 WH 10 No discharge from ayes. Wase or mouth + D❑D ❑ ❑ ❑ 33 Ll Ll Ll Approved thawing methods used Q . r c L1 ❑ ❑ preventing Contamination by Hands .2852, .2055, .2655,.2$36 6 W ❑ Hands clean & properly washeda ❑0 ❑ ❑ ❑ 34 EW El Thermometers provided & accurate 111.0E ❑ El El 7 ❑ ❑ ❑ No bare hand contact with RTE Foods orpre- a ❑❑ ❑ ❑ ❑ Opp rev ed alternatePro. dure re eel followed Food Identifioation .2663 35 11 E]Food grope dy labeled' Original container 0 + •: ElElEl0 Q ❑ Handwashing sinks supplied &accessible 2 I� ❑ LlLl Prevention of Food Contamination .2062p .2653. .2684,.2686,.2667 Approved Source .2653, .265536 36 ❑ Insects & rodents not present; no unauthorized ❑ + ,� ❑ ❑ ❑ 9 itLlFood obtained from approved source E ii 121 L1 L1 Ll 37 3T ❑ Contamination prevented during food preparation, storage &display 2 ° El El E]70 El El � Food received at proper temperature z E111 El El El 38 0 Ll Personal cleanliness r o L1 L] L1Personal 11 Q ❑ Food in good conciltion, safe & unadulterated ❑Q 1111 [Ell 35 M ❑ cloths: properly used & stored E : El El ElWiping 72 ❑ ❑ ❑ records available. shellstock tags, parasite destruction 2 ❑ ❑ ❑ 40 [PJ I ❑ I ❑ Washing fruits &vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 ® ❑ ❑ ❑ Food separated & protected a ill] ❑ ❑ ❑ Proper use of Utensils .2859, .2654 41 [M ❑ In -use utensils: properlystored El E] E]14 [M ❑ Feod-contact surfaces: cleaned &sanitized a Q a ❑ ❑ ❑ 42 r1 L� El Utensils, equipment & linens properly stored, dried & handled Y E] E] Elis ® ❑ Proper disposition of returned, previously served. 2 reconditioned. &unsafe food ❑ o El ❑ ❑ 43 �I Q ❑ Single -use & single -service articles: properly + stored &used r ❑ ❑ El Potentially MasardousFood Tlme/Temperature 2658 16 © ❑ ❑ ❑ Proper cooking time & temperatures a F101 ❑ ❑ ❑ 44 Q ❑ Gloves used properly + r a ❑ ❑ ❑ 17 0 ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipment .7888, -2654, .2683 45 © ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used 11 + D ❑ El El 10 Q ❑ ❑ ❑ Proper cooling time & temperaturesa s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a i] a ❑ ❑ ❑ 46 p ❑ Warewashing facilities: installed, maintained. & test strips 71 H El El El 20 © ❑ ❑ ❑ Propercold holding temperatures t Fla ❑ ❑ ❑ 47 F) ❑ Non-food contact surfaces clean + • r a ❑ ❑ ❑ 21 ® ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2055, .2658 22 ❑ ❑] ❑ Time as a public health control: procedures & 2 111 El ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure 721 + a ❑ ❑ ❑ Consumer Advisory .2683 49 © ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ © Consumer advisory provided for raw or undercooked foods i❑o ❑ ❑ ❑ 50 ❑ Sewage &waste water properlydisposed 2 + a 011010 Highly Susceptible Populations .2653 81 51 ❑ ❑ Toilet facilities; properly constructed,supplied cleaned a Ell 171171 24 LJLJPasteurized Q foods used. prohibited foods not offered ❑ Ll LlLi& 52 4 I ❑ Garbage & refuse properly disposed; facilities maintained + r a ❑ ❑ ❑ Chemical .2653..2657 25 ❑ ❑ leiFood additives approved & praperlyused ❑El ❑ ❑ I ❑ 53 Q ❑ Physicalfacilities installed, maintained & clean El Ei a ❑ ❑ ❑ 28 ❑ I A I ❑ Teklesubstannes properly Wentited stored. 8 used VEJEll RE U ❑ 54 IF El Meets, ventilation & lighting requirements; designated areas used + •a El El Eli Conformance with Approved Proseduires 26113-26S4. 1669 Total Deducti❑nS: 2 27 ❑ I ❑ 1 O 1 Compliance with variance. specialized process. 00 ❑ ❑ ❑ reduced oxygen packing criterla OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program DHH 5 is an equal opportunity employer. IN"GR on Page 7 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: HOSPICE OF SHERRILLS FORD Establishment ID: 2018160022 Location Address: 7473 SHERRILLS FORD RD City: SHERRILLS FORD State: NC County: 18 Catawba Zip: 28673 Wastewater System: ❑ Municipal/Community © On -Site System Water Supply: ❑M Municipal/Community ❑ On -Site System Permittee: PALLATIVE CARE & HOSPICE OInspection ❑Re -Inspection Date: 12/2012016 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: Email 2: Telephone: (828)466-0466 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp SOUP SERVING TRAY 144 BEEF 2 DOOR COOLER 38 EGGS 2 DOOR 38 CHEESE 2 DOOR 37 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. 4 2-401.11 Eating, Drinking, or Using Tobacco - C STORE EMPLOYEE DRINKS IN LOCATION WHERE, IF SPILLED, WILL NOT SPILL ON FOOD OR FOOD CONTACT Spell SURFACES CDI: MOVED TO APPROPRIATE LOCATION 26 7-201.11 Separation -Storage - P STORE CHEMICALS SEPARATELY FROM FOOD OR FOOD CONTACT SURFACES CDI: AIR FRESHENER MOVED TO APPROPRIATE LOCATION Person in Charge (Print & Sign): BESSIE Regulatory Authority (Print & Sign): JASON First Last COULTER First Last HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( } - LM �► r 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