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HomeMy WebLinkAboutOlde Tavern 011377 04 20 17. LS.pdfFood Establishment Inspection Report Scare: 98 Establishment Name: OLDS TAVERN Establishment ID: 2018011377 Location Address: 2710 N CENTER ST ImNspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 4 I a 0 1 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 1 H : 33 0 3 ppm Time Out: 1 1 : 3 0 Pm Permittee: HARTSOE INVESTMENT COMPANY LLC Total Time: 1 hr0 minutes Telephone: (828) 322-3323 Category #: IV Wastewater System: ©MunicipallCommunity ❑ 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 feclnrs that iscrease the chancy otdevetnping foodborne illness. Public 0eakh Interventions: Castrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Praatieesl Preventative measureslo conlrolthe addition ofpalhogens, chemicals, and p hys ica l o bje cis is to inods. IX OVl I NA - Compliance Status OUi G61 R VR IN OUT MA X,p Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 Pasteurized eggs used where required + ❑ ❑ ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source Q ❑ ❑ ❑ 2 X ❑ management, employees kndwkdge; responsibilities & re ortin ❑0 ❑ ❑ ❑ Variance obtained fors ecialixed racassin 35 ❑ ❑ A P P —:7t meths ds ❑ ❑ ❑ ❑ 3 [a ❑ Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .2653 37 r}I user ❑ Proper cooling methods used, adequate equipment for tamporatura control ` ❑ ❑ ❑ ❑ 4 m ❑ Proper eatin tastin drinking, or tobacco use P 9• 9• 9• �❑0❑❑❑ 32 A ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 ■ ❑ Ifo dischargefrdm eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ❑ ❑ ❑ Approved thawing methods used < •a ❑ ❑ ❑ Preventing Contamination by Hands .2652, .2653, .7655,.2656 fi ❑ Hands clean &properly washed 4 QQ ❑ ❑ ❑ 34 ® ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7 8 ❑ Q El ❑ IJ o harp hand contact with RTE foods or pro- a ❑ a roved alternate rocedure properly followed H andwashing sinks supplied & accessible ©� 0 ❑0 ❑ ❑ ❑ Food Identification .2553 35 NI ElFood propefly Isbeled.orig inalcontainer z + a ❑ ❑ ❑ prevention of Foad Contamination .2652,.7653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36 m ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 [k ❑ Food obtained from approved sourcez ❑0 ❑ ❑ ❑ 37 [#j [71 prevented during food pre preparation, storage &display t o El El 1110 El El [K Food received at propertemperature x❑ El El 171 38 Ail [71 Personal cleanliness + s a ❑ ❑ ❑ 17 ❑ Food in good condition, safe &unadulterated .x El El El El 39 IN El Wiping cloths: properly used & stored i El El ❑ 12 E]E]t ❑ Required records available: shelislock tags, 2 parasne destruction ❑ ❑ ❑ ❑ 40 E]❑ washing fruits & vegetables ❑ El El El Protee6on From Contamination .2653, .2654 13 IN ❑ ❑ ❑ Food separated & protected s 0 ❑ ❑ ❑ Proper Use of Utensils .2653,.2654 41 ❑ In -use utensils: properly stored 0 El El ❑ W14 ❑ W Food -contact surfaces: cleaned & sanitized s ❑❑ ❑ ❑ ❑ 42 [V Ll Utensils, equipment& linens: properly stared, dated &handled + r El El El El . ❑ Proper disposition of returned, previously sere ed, reconditioned. & unsafe Food ` ❑❑ ❑ ❑ ❑ 43 43 ❑ Single -use & single -service articles: properly stared & used + s ❑ El El Potentially Hazardous Food TimelTeln perature .26'53 16 ❑❑ ❑ N Proper tasking lime & temperatures ' ❑❑ ❑ ❑ ❑ 446] ❑ Gloves used properly + s Q ❑ 1:1 ❑ 17 ❑ ❑ ❑ m Proper re healing proceduresfor hat holding E7 ❑❑ ❑ ❑ ❑ Utenslls and EqulpneM1t .2653, .2654, 1663 45 ❑ qurpmen , oo non-food contact surfaces approved, cleanable, properly designed, constructed, & used z t a ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time & temperatures s = ❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 ❑ Ware washing facilities: installed, maintained, & u sa d; test strips + ❑ ❑ ❑ ❑ 20 [t ❑ ❑ ❑ Proper cold holding temperatures ❑❑ ❑ ❑ ❑ 47 0 ❑ Non-food contact surfaces clean + : 0 ❑ ❑ ❑ 21 14 ❑ ❑ ❑ Proper date marking & disposition Es a❑ ❑ ❑ ❑ Pkysisal Fa■igfies .2654, .26$5,.2656 Time a s a public heath control: procedures & E] E)E] records 2 ,❑ ❑ ❑ ❑ 48 L] LJHot & cold water available, adequate pressure 2 + D LJ L] L]22 Consumer Advisory .2653 49 [iJ ❑ Plumbing installed; proper backflowdevices z t ID ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or undercooked Foods ' 0 ❑ ❑ ❑ 50 m ❑ Sewage & waste water pmperlydisposed z + '❑ ❑ ❑ ❑ Highly 5usceptiblePopulalions .2653 51 ❑ ❑ Toilet facilities: pmpe rly constructed. supplied cleaned ' ' EO E] 1:1171 24 E]E)m Pasteurized (cods used; prvhibiled foods not = offered , 0 ❑ ❑ El& 52 ❑ Garbage & refuse properlydisposed; facilities maintained ° El El ❑ Chemical .2653, .2651 25 ❑ ❑ Food additives. approved & properly used JE, , a❑ ❑ ❑ ❑ 53 i� ❑ Physical facilities installed, maintained & clean a ❑ ❑ ❑ 26 ❑ ❑ To.,ccsubotancat properly id■ntiliod =tor■d. & utod z J ❑ ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; oreasused El El El Conformance w4hApproved Prooedures .2653p .2954. .1658 Total Deductions: 2 27 ❑ I ❑ © I Compliance with variance, specialized pre cess, z reduced a en packingcriteria or HA PCP plan 0 ❑ ❑ ❑ J North Carolina Departmentof Heallh & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program 'FNP-*- DHHS is an equal opportun ity employer. OR on Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: OLDE TAVERN Establishment ID: 2018011377 Location Address: 2710 V CENTER ST ❑Inspection ❑Re -Inspection Date: 0412D12017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 CategorIV y �# Wastewater System: IF MunicipauCommunity ❑ on -Sire System Email 1: jasephdhartsoe(d)charter.net Water Supply: ❑ Muniei alkommunity ❑ On -She System Permittee: HARTSOE INVESTMENT COMDANY _LC Email 2: Telephone: (828) 322-3323 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHEESE PREP COOELR 43 SLICED PREP COOLER 40 HOT CHEESE HOT WELL 155 RAW COOLER DRAWER 41 RAW WALK IN COOLER 41 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. 7 3-301.11 Preventing Contamination from Hands - P,PF EMPLOYEE WAS NOT WEARING GLOVES WHILE CUTTNGHEAD OF LETTUCE. 46 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF SAN ITIZER FROM DISPENSER WAS NOT STRONG ENOUGH. USE TEST STRIPS TO MAKE SURE SAN ITIZER Is TC APPROVED STRENGTH. Person in Charge (Print 8 Sign): JOE Regulatory Authority {Print & Sign}:LUKE First First REHS la: 1896 - Sears, I_Lke REHS Contact Phone Number ( } - Last HARTSOE SEARS Last Required Date: 1 1 North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section a Food Protection Program DiHHS is an equal opportunity employer. Paget of rood Establishment Inspection Report, 312013 Spey Comment Addendum to Food Establishment Inspection Report Establishment Name: OLDETAVERN Establishment ID: 2018011377 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.19 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/ seal)