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HomeMy WebLinkAboutViewmont Elementary 110035 05 16 17.GK.PDFFood Establishment Inspection Report Score: 99 Establishment Name: VIEVVMONT ELEMENTARY Esta bIis h m e nt ID: 2018110035 Location Address: 21 16TH AV Nw Pv� Inspection ❑ Re -Inspection City: HICKORY State: NC Date: e 5 1 1 6 1 a 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 1 1 6 o pm Time Out: 1 z pm Permittee: HICKORY CITY SCHOOLS Total Time: 2 hrs 54 minutes Telephone: Category #: IV Wastewater System: ©MunicipallCommunity ❑ FDA Establishment Type:an-Site System � No. of Risk Factor/Intervention Violations: Water supply: ❑�f MunicipallCommunity ❑Gn-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 foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. In our u:n u- I Compliance Status I ..T col R 1111 1 n OlJT u,n I uro I Cam pliance Status ..T col n vR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2 ❑ ❑ Pasteurized eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 [V T E] Water and ice from approved source 0 + Fol El El El E]res Management. employees knowledge-, onslbllltles & re ortin ©0R ElElEl30 El ElVariance obtained for specialized processing El , ❑ El El Elmethods 3 ❑ Proper use of reporting. restriction & exclusion o00 ❑ ❑ ❑ Fo4pd Temperature Contra .2653, .2654 Goo Hyg€enio Practices .26 52, .2653 31 ❑ Proper cooling methods used; adequate for temperature control El Fol El El El El Proper eating, tasting. drinking or tobacco use ❑z ❑+ E] E] E] E]equipment 32 A] ❑ ❑ ❑ Plant food properly cooked for hot holding El °❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + El El ❑ ❑ ❑ 33 ❑ ❑ E] Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 fi ❑ Hands clean &properly washed a 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := M ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand c0ntactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food €denfification 2fi53 35 ❑ Food properly labeled- original container z❑ 0 ❑ ❑ ❑ fi �] ❑ Handwashing sinks supplied & accessible z l°❑ ❑ ❑ ❑ Prevention of Food Contamination .26 52,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, .2655 as ❑ Insects & rodents not present; no unauthorized animals El , ❑ ❑ ❑ ❑ S ❑ Food obtained from approved source z +❑ °❑ ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation. storage &display z❑ + o❑ ❑ ❑ ❑ 10 r� W ❑ ❑ Food received at proper temperature z 1❑ °❑ ❑ ❑ ❑ 38 ❑ Personal cleanliness FEE ❑ ❑ ❑ _1k 71 ❑ Food in good co-ndition. safe &unadulterated o00 ❑ ❑ ❑ 39 [CJ ❑ Wiping cloths: properly used & stored lE °❑ ❑ ❑ ❑ 12 Pparasite ❑ ❑ ❑ Required records available: shell stock tags. destruction z ❑❑ ❑ ❑ ❑ 40 [� ❑ ❑ Washing fruits & vegetables 0 E 0 ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 m ❑ ❑ ❑ Food separated & protected 3 ❑0 ❑ ❑ ❑ Proper Use of Utensils .2653, .2654 41 Q ElIn-use utensils: properly stored s °❑ El El El 14 .. E]Feod-contact surfaces: cleaned & sanitized s 0 °❑ ❑ ❑ ❑ 42 m Elutensils, equipment &lin ens: properly stored. dried &handled + Fol El El El ElProper disposition of returned, previously served, reconditioned- & unsafe food z EE] ❑ ❑ ❑ 43 El & single -service articles: properly stored stored & u ' = Fol El El Elsed Potentially Hazardous Food T[mefFem perature .2653 18 ❑ ❑ ❑ Proper cooking time & temperatures 3 00❑ ❑ ❑ ❑ 44 HJ ❑ Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ [jL Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ utensils and Equipment .2653, .2654, 1663 45 { u ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used 11 0 ❑ ❑ ❑ 18 ❑ ❑ ❑ N1 Proper cooling time &temperatures 3 0°❑ ❑ ❑ ❑ 19 Wr ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 ❑ Warewashing facilities: installed, maintained, & used: test strips S .: °❑ ❑ ❑ ❑ 20 J] ❑ ❑ ❑ Proper cold holding temperatures 3 H°❑ ❑ ❑ ❑ 47 0 ❑ Non-food contact surfaces clean := 0 ❑ ❑ ❑ 21 P1 ❑ ❑ F1 Proper date marking & disposition 3 0 0❑ E] E] E]PIfysioai Facilities .2654, 2655, 1656 22 22 E] E] as a public health control: procedures & ecords 2 ❑❑ El❑ ❑ 4fi 0 E] E]Hot & cold water available: adequate pressure z t Fol El El El Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ [?I Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 0 ElSewage & waste water properlydisposed 22:1 + o❑ El El El Highly susceptible Populations .2653 51 ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned + , ° ❑ El El ElPasteurized 24 E]E]0 foods used: prohibited foods not offered o00 ❑ ❑ El 52 ❑ Garbage &refuse pro perlydisposed ; facilities maintained E El El ElChemica€ .2653, .2657 25 ❑ ❑ 10` Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 JiM ❑ Physical facilities installed. maintained & clean 11 o❑ ❑ ❑ ❑ 28 F01ElEl7oxicsubstances properly identifed stored, 3 used 2 00 El El El 51 El ventilation & lighting requirements; designated areas used a El El El Conformance with Approved Procedures .2553, .2554, 1858 Total Deductions: 1 27 ElElCompliance with variance. specialized process, ❑E] ❑ ❑ ❑ reduced oxygen packing criteria or HA plan 11.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. �R rnr Page 1 of Food Esta bi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: VIEWh1DINT ELENIENTARY Establishment ID: 2018110035 Location Address: 21 16TH AV NW [j] Inspection F-1 Re -Inspection Date: 05/16/2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: IV Wastewater System: 0M u n i cipa I/C o m m u n ity ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: HICKORY CITY SCHOOLS Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp Beans hat hold 146 chilli mac hat hold 148 mills cold case 37 lettuce cold hold 38 tomatoe cold hold 38 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. 52 5-501.15 Outside Receptacles - C keep dumpster closed for insect control 54 6-202.11 Light Bulbs, Protective Shielding - C 6-202.12 Heating, Ventilation, Air Conditioning System Vents - C clean vents, fans and light sheilds First Person in Charge (Print & Sign): sheills First Regulatory Authority (Print & Sign):greg REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { ) - Last helms Last kain Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: ViEWMONTELEMENTARY Establishment ID: 2018110035 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 Y Spell