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HomeMy WebLinkAboutIron Thunder Saloon and Grill 011131 12 20 16.LS.PDFFood Establishment Inspection Report Score: 97.5 Establishment Name: IRON THUNDER SALOON AND GRILL Establishment ID: 2018011131 Location Address: 2022 13TH AVE DR SE ❑f Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 1 a I a 0 1 2 0 1 6 Status Code: A Zip: 28602 County: 18 Catawba Time In: +0 33 : 33 0 4 Pm Time Out: 4 : 1 5,2 pm Permittee: IRON THUNDER SALOON AND GRILL Total Time: 45 minutes Telephone: (828) 322-5080 Category #: IV Wastewater System: EMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing faclors that increase the chancy ordeyelnping foodborne Inness. Public 0eakh Interventions: Costrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practised Preventative measureslo conlrolthe addition ofpalhogens, ehemioals, and p hys ica l o bje cis is to mods. IX Dul I N.'A - Compliance Status uui 661 R VR IN -UT N!A X,r7 Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, ,2665, 3658 1IV ❑ ll ❑ I I PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ Pa SteurlZed eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 A ❑ Water and iCe from approved source Q ❑ ❑ ❑ 2 ❑ IM artagement, employees knawledge; respun sibilities & re .,fin ❑0 ❑ ❑ ❑ Variance obtained fors specialized racassin 35 ❑ ❑ rill P P 4 �i+ meths ds t1F7 ❑ ❑ ❑ ❑ 3 101 1 Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .2653❑ 37 Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 Proper satin tastin 9. drinking, or tobacco use 32 0 LJ LJ LJPlan] food properly cooked for hot holding = ❑ ❑ El Ll 5 ❑ Ifo dischargefrom eyes. nose or mouth❑ KI1 ❑ ❑ ❑ 33 ❑ ❑ ❑ Approved thawing methods used + o ❑ ❑ ❑ Preventing Centaminatian by Hands .2652, .2663, .7655,.26$6 6 N ❑ Hands clean & properly washed 4 QQ ❑ ❑ ❑ 34 A ❑ Thermometers provided a accurate E a ❑ ❑ ❑ 7 ❑ ❑ W o harp hand contact with RTE foods or pro- ❑ a roved alternate rocedure ro art followed a ❑❑ ❑ ❑ ❑ Food Identification .2553 35 4 ❑ Fdod propeflyIsbeled.originalcontairrer z + a ❑ ❑ ❑ 8 ❑ Handwashing sinks supplied & accessible ❑0 ❑ ❑ ❑ prevention of Foad Contamination .2652,.2653, 1154-2 6 56-2 15 7 Approved Source .2653, .2655 36 qct u ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 a ❑ Food obtained from approved sourcez ❑0 ❑ ❑ ❑ 37 All Contamination prevented during food storage &display 1 0 ❑ ❑ ❑ 10 ❑ ❑ Food received at propertemperature x :❑ ❑ 7E 38 —preparation. ❑ Personal cleanliness 1 71 ❑ ❑ ❑ 11 ❑ Food in good condition, safe & unadulterated 2 + l ❑ ❑ ❑ 39 IV ❑ Wiping cloths: properly used & stored i ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shelislock tags, 2 parasne destruction ❑ ❑ ❑ ❑ 40 [V ❑ ❑ Washing fruits & vegetables = o ❑ ❑ ❑ protection From Contamination 2553, .2654 13 It] ❑ ❑ ❑ Food separated & protected s 0 ❑ ❑ ❑ Propertlse of Utensils .26$3,.2654 41 [ ❑ In -use utensils: properly stored , 0 ❑ ❑ ❑ 14 ❑ m Food -contact surfaces: cleaned & sanitized ©'❑ m ❑ ❑ 42 ❑ Utensils, equipment& linens: properly stared, drled & han died + r E ❑ ❑ ❑ t5 ❑ Proper disposition of returned, previously sery ed, reconditioned. &unsafe food ❑❑ ❑ ❑ ❑ 43N ❑ Single -use & single -service articles: properly stared & used + s 0 ❑ ❑ ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ A Proper cooking lime & temperatures ' ❑❑ ❑ ❑ ❑ 44 ❑ Glovesused properly + s 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ `if Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utelafle and Equlpnerit .2653, .2654, 1663 45 0 quipmen , oo non- oo ccntacl surfaces approved, cleanable, properly designed, constructed, & used z 1 a ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time $temperatures s = ❑ ❑ ❑ ❑ 19 j� ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 m ❑ Warewashiny faciities: installed, maintained, & used; to st s t i ps + s ❑ ❑ ❑ ❑ 20 m ❑ ❑ ❑ Proper cold holding temperatures s I]❑ ❑ ❑ ❑ 47 [� ❑ Non-food contact surfaces clean 1 : El ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition a❑ ❑ ❑ ❑ Physisal FgAillies .2654, .26$5,.2656 22 ❑ ❑ [N ❑ Time asa public heath control: procedures & x ❑ ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure 2 + °❑ ❑ ❑ ❑ ConsumerAdrisory .2653 49 Plumbing installed; proper backflowdevices z 1 ID ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or undercooked Foods ' 0 ❑ ❑ ❑ 50 A ❑ Sewage 8 waste water pmperlydisposed z , '❑ ❑ ❑ ❑ Highly 5usceptiblePopulations .2653 51 ❑ ❑ Toilet facilities; pmperlyconstructed. supplied &cleaned r a ❑ ❑ ❑ 74 ❑ ❑ Pasteurized foods used; prohibited foods not = offered a ❑ ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintained ' ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ Food additives. approved & properly used , a❑ ❑ ❑ ❑ s3 ❑ Physical faciities installed, maintained & clean i ❑ ❑ ❑ 21 ❑ ❑ To>ccsubstancas properly identified ctorad. & uted ,.E ❑ ❑ ❑ ❑ 54 ® ❑ Meets ventilation & lighting requirements; designated oreasused , ❑ ❑ ❑ Conformance w4hApproved Prooedures .2653p .2954. .1658 Total l7eduetions: 2 5 77 ❑ ❑ Compliance with variance, speaalized presses, z reduced a en parkin criteria or HA PCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Heallh & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program T"ps DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: IRON THUNDER SALOON AND GRILL Establishment ID: 2418011131 Location Address: 2022 13TH AVE DR SE ❑Inspection ❑Re -Inspection Date: 1212012016 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28642 Category #: IV Wastewater System: F MunicipallCommunity ❑ on -Sire System EBBREMNERC&CS.COM Water Supply: • Muniei alkommunit Email 1: pp y: ❑ p y ❑ 0n -Bile System Permittee: IRON 7HJNDER SALOCN AND GRILL Email 2: Telephone: +:8281322-3080 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp shrimp cold hold 41 sliced tomato prep cooler 41 chili hotwell 144 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. 14 4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P TEMPERATURE GUAGE WAS NOT MEASURING 180F. 10191eKHMBlois] 104IIRN11IaI•I,a:Zrr11Va'riTTIML8 IW2,101IFe1►111IINQV-111INa02191 33 3-501.13 Thawing - C THAW ALL FOOD LNDER COLD RUNNING WATER OR IN COOLER 53 6-201.11 Floors, Walls and Ceilings-Clearability - C PAIN I/HEPAIN WALLS A5 NEEDED. Person in Charge (Print 8 Sign): Regulatory Authority (Print & 81gn):Luke First First REHS 1D: 1896 - Sears, Like REHS Contact Phone Number ( } - Last [ Last Seats V ication Required Date: 1 1 North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Seclion • Food Protection Program DiHHS is an equal opportunity employer. Paget of ruod Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Narne: IRON THUNDER SALOON AND GRIL Establishment ID: 2018011131 Observations and Corrective Actions Violations cited in this re port must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. All North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • FoDd Protection Program M`y DHHSisail equal o pp"u n ity employe r. 1 Page 3 of Food Establishment Inspection Report, 312013 N/ seall