HomeMy WebLinkAboutJ and S Cafeteria 010296 03 27 17.PL.PDFSingle-use & single-service articles: properly
Equipment, food & non-food contact surfaces
Toilet facilities: properly constructed, supplied
Garbage & refuse properly disposed; facilities
37
stored & used
approved, cleanable, properly designed,
& cleaned
equipment for temperature control
43
constructed, & used
2 1 0
Proper cooling methods used; adequate
1 0.5 0
31
Meets ventilation & lighting requirements;
1 0.5 0
Utensils, equipment & linens: properly stored,
Contamination prevented during food
preparation, storage & display
Insects & rodents not present; no unauthorized
Gloves used properly44
Non-food contact surfaces clean
45
46
47
Food additives: approved & properly used
Warewashing facilities: installed, maintained, &
24
Proper date marking & disposition
offered
Proper reheating procedures for hot holding
Sewage & waste water properly disposed
48
3 1.5 0
49
50Consumer advisory provided for raw or
Hot & cold water available; adequate pressure
Plumbing installed; proper backflow devices
Pasteurized foods used; prohibited foods not
Food separated & protected
Toxic substances properly identified stored, & used
Hands clean & properly washed
Compliance with variance, specialized process,
Food-contact surfaces: cleaned & sanitized
reduced oxygen packing criteria or HACCP plan
Physical facilities installed, maintained & clean
51
undercooked foods
52
Proper disposition of returned, previously served,
53
Time as a public health control: procedures &
Handwashing sinks supplied & accessible
records
reconditioned, & unsafe food
Proper cooking time & temperatures
Proper cooling time & temperatures
approved alternate procedure properly followed
Proper hot holding temperatures
Proper cold holding temperatures
54
Food obtained from approved source
Food received at proper temperature
Food in good condition, safe & unadulterated
Required records available: shellstock tags,
used; test strips
parasite destruction
maintained
No discharge from eyes, nose or mouth
designated areas used
Contributing factors that increase the chance of developing foodborne illness.
Establishment Name:
Foodborne Illness Risk Factors and Public Health Interventions
FDA Establishment Type:
Location Address:
City:
Zip:
Permittee:
Telephone:
Wastewater System:
Water Supply:
27
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2
3
13
14
15
Food Establishment Inspection Report
16
17
18
19
20
21
Score:
22
23
25
26
Establishment ID:
Date:
Time In:
Category #:
Status Code:
Time Out:
Proper use of reporting, restriction & exclusion
State:
Compliance Status OUT CDI R VR
PIC Present; Demonstration-Certification byaccredited program and perform duties
responsibilities & reporting
County:
Risk factors:
Public Health Interventions:Control measures to prevent foodborne illness or injury.
Page 1 of Food Establishment Inspection Report, 3/2013
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Total Time:
Inspection Re-Inspection
Municipal/Community On-Site System No. of Risk Factor/Intervention Violations:
No. of Repeat Risk Factor/Intervention Violations:Municipal/Community On-Site Supply
Good Retail Practices
Good Retail Practices:
Preventative measures to control the addition of pathogens, chemicals,
and physical objects into foods.
Good Retail Practices:
IN OUT N/A N/O
No bare hand contact with RTE foods or pre-
4
5
6
7
8
9
10
11
12
Proper eating, tasting, drinking, or tobacco use
Management, employees knowledge;3 1.5 0
2 0
3 1.5 0
2 1 0
1 0.5 0
4 2 0
3 1.5 0
2 1 0
.2652Supervision
.2652Employee Health
Good Hygienic Practices .2652, .2653
.2652, .2653, .2655, .2656Preventing Contamination by Hands
.2653, .2655Approved Source
2 1 0
2 1 0
2 1 0
2 1 0
.2653, .2654Protection from Contamination
3 1.5 0
3 1.5 0
2 1 0
.2653Potentially Hazardous Food TIme/Temperature
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
2 1 0
1 0.5 0
.2653Highly Susceptible Populations
.2653Consumer Advisory
.2653, .2657Chemical
1 0.5 0
2 1 0
.2653, .2654, .2658Conformance with Approved Procedures
2 1 0
Approved thawing methods used
Thermometers provided & accurate
Water and ice from approved source
Variance obtained for specialized processing
Plant food properly cooked for hot holding
Pasteurized eggs used where required
Food properly labeled: original container
Personal cleanliness
Wiping cloths: properly used & stored39
Washing fruits & vegetables
In-use utensils: properly stored
dried & handled
28
29
30
32
33
34
35
36
38
40
41
42
Compliance Status OUT CDI R VRIN OUT N/A N/O
1 0.5 0
.2653, .2655, .2658Safe Food and Water
2 1 0
methods 1 0.5 0
.2653, .2654Food Temperature Control
1 0.5 0
1 0.5 0
1 0.5 0
.2653Food Identification
2 1 0
.2652, .2653, .2654, .2656, .2657Prevention of Food Contamination
animals 2 1 0
1 0.5 0
1 0.5 0
1 0.5 0
.2653, .2654Proper Use of Utensils
1 0.5 0
1 0.5 0
1 0.5 0
.2653, .2654, .2663Utensils and Equipment
2 1 0
1 0.5 0
1 0.5 0
.2654, .2655, .2656 Physical Facilities
2 1 0
2 1 0
2 1 0
1 0.5 0
1 0.5 0
1 0.5 0
1 0.5 0
Total Deductions:
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
94
J AND S CAFETERIA 2018010296
1940 13TH AV DR SE
HICKORY NC
28602 18 Catawba
J AND S CAFETERIA INC
0 3 2 7 2 0 1 7 A
0 9 3 4 1 1 3 0
1 hr 56 minutes
IV
2
1
6
3 CR
Off
REHS Contact Phone Number:
Permittee:
REHS ID:
Telephone:
Establishment Name:
Status Code:
Establishment ID:
Zip:
Inspection Re-Inspection
Regulatory Authority (Print & Sign):
Person in Charge (Print & Sign):
Wastewater System:
Water Supply:
Comment Addendum to Food Establishment Inspection Report
Date:
Category #:
Location Address:
City: State:
County:
Temperature Observations
Item Temp TempLocationItemLocation Temp Item Location
Email 1:
Email 2:
Email 3:
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.
Verification Required Date:
()-
//
Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
Page 2 of
Municipal/Community On-Site System
Municipal/Community On-Site System
First Last
First Last
Comment Addendum Attached?
J AND S CAFETERIA 2018010296
1940 13TH AV DR SE
HICKORY NC
18 Catawba 28602
J AND S CAFETERIA INC
03/27/2017
A
IV
spaghetti cooling 110
roast hot holding 155
ham hot holding 149
gravy hot holding 151
spaghetti hot holding 149
lettuce prep cooler 39
lettuce reach in cooler 39
chicken walkk in cooler 36
tomato walk in cooler 37
ham walk in cooler 38
rice walk in cooler 37
potato walk in cooler 36
chicken thawing walk in 34
8 Paper towel holder by dish area not working. CDI keep roll of paper towels until repaired.
6-301.12 Hand Drying Provision - PF
14 Large amount of pans with greasy build up on them. Repeat violation. All food contact surfaces must be clean to touch and feel.
CDI were sent back to dish area to be washed, rinsed, and sanitized.
42 Stack pans to air dry. Need to clean shelving holding clean pans and plates. Repeat violation.
4-901.11 Equipment and Utensils, Air-Drying Required - C
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
audrey saine n
paige levin
2031 - Levin, Paige
3
03/27/2017
2031 - Levin,03/27/2017
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
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.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.
Page 3 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
J AND S CAFETERIA 2018010296
45 Need to replace or resurface shelving inside coolers that is corroding.
4-501.11 Good Repair and Proper Adjustment-Equipment - C
47 Need to clean: shelving inside coolers, carts in kitchen, cooler door handles, and tops and sides of all equipment. Repeat
violation.
4-602.13 Nonfood Contact Surfaces - C
53 Have replaced a large amount of ceiling tiles. Still have a few that need to be replaced. Clean floors and walls where food has
splashed. Repeat violation.
6-201.16 Wall and Ceiling Coverings and Coatings - C
6-501.12 Cleaning, Frequency and Restrictions - C
54 Replace missing lightbulb and two missing light covers in hood system. Repeat violation.
6-202.11 Light Bulbs, Protective Shielding - C
3
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
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.
Page 4 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
J AND S CAFETERIA 2018010296
N/A
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
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.
Page 5 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
J AND S CAFETERIA 2018010296
N/A
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
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.
Page 6 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
J AND S CAFETERIA 2018010296
N/A