Loading...
HomeMy WebLinkAboutSleep Inn 011354 05 16 17. LS.pdfFood Establishment Inspection Report Score: 97.5 Establishment Name: S-EEP I"1N Establishment ID: 2018011354 Location Address: 1179 13TH AVE CR SE R Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 5 1 1 6 1 2 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 0 99 : 33 0 0 pm Time Out: 1 0 : 655 q Pm Permittee: STAR HOTELS OF HICKORY INC DBA SLEEP INN Total Time: 45 minutes Telephone: (828) 323-1140 Category #: II Wastewater System: 4]MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Z Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that iscmase the chancy otdevelnping foodborne illness. Public 0 e hh Interyentions: Castrol measures to prevent foodborne it In ese or inju ry. Good Retail Practices Good Retail Prectieesl Preventative meeaureslo conimithe addition ofpelhogens, ehemioals, and physical nbjeds iota (nods. IX OVl I R.'A X Compliance Status UUi G61 R VR IN OUT NJA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653,2665-26M 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 2S ❑ ❑ Pasteurised eggs used where required + f ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source 1 Q 1:10 ❑ 2 ❑ IM an employees knowledge; res onsibillties & re Orlin ❑0 ❑ ❑ ❑ Variance obtained fors specialized processing 3a ❑ ❑ P P 4 1 5 meths ds ❑ 1111 ❑ 3 ❑ Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .2653m ❑ Proper cooling methods used, adequate equipment for tomperaturg control ❑ 11 C1 Io 4 [X❑ Proper eat" tasting, drinking, or tobacco use Q❑ El 1337 ❑ 32 10 ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 ❑ If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 It ❑ ❑ ❑Approved thawing methods used < F7 •a ❑ ❑ ❑ Preventing Ceniamination by Hands .2652, .2653, .7655,.2656 6 d ❑ Handsclean & properly washed a QQ ❑ ❑ ❑ 34 4 ❑ Thermometers provided 8 accurate 7T FE o ❑ El 7 8 ❑ ❑ ❑ Mo baro hand contact with RTE foods or pro- ❑ a roved alternate rocedure properly followed a Handwashing sinks supplied & accessible ❑❑ ❑ ❑ p0 ❑ ❑ ❑ Food Identification .2553 35 [] ElFood prope fly Is be led. o rig i n at c onta irre r z + o ❑ ❑ ❑ prevention of Food Contamination .2652,.2653,1654,.2656,.2657 Appreved Source .2653, .7655 36 m l' Insects& rodents not present; no unauthorized animals ❑ 17111 9 ■ El Food obtained from approved source z ❑0 ❑ ❑ ❑ 37 ® ❑ Contamination prevented during food preparation, storage &display 1 0 ❑ El 1110 El El IR Food received at proper temperature x❑ El El 17 38 ,ii►►.,. �y ❑ Personal cleanliness 1 1 o ❑ ❑ ❑ 17 b ❑ Food in good condition, safe & unadulteratedx a❑ ❑ ❑ ❑ 59 [ ❑ Wiping cloths: properly used & stored i ❑ ❑ ❑ 12 ❑ ❑ }� �l ❑ Required records available: shelislock tags, 2 parasne destruction ❑ ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vegetables ❑ ❑ ❑ ❑ Prate 6600 From Contamination .2653, .2654 13 ❑ 1P ❑ ❑ Food separated & protected s ol©❑ ElProper Use of Utensils .2653,.2654 41 ElIn-use utensils: properly stored 0 El El 14 Elsuraces: ceanesanitized Food -contact fld & s i� '❑ ❑ ❑ ❑ 42 ❑ Utensils, equipment& linens: properlystored, drled & han died + ❑ ❑ ❑ 15 4 ❑ Proper disposition of returned, previously served, reconditioned. & unsafe Food ❑EJ1❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stared &used + s ❑ ❑ ❑ ❑ Potentially Hazardous Food TimelTeln perature .2653 16 ❑ ❑ ❑ Proper cooking lime & temperature&❑❑ ❑ ❑ ❑ 44 ❑ Gloves used properly + s El L1 17 ❑ ❑❑ �ef Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utensils and Equlpnerit .2653, .2654, .2663 45 [ ❑ quipmen ,oo non- oo ccntacl surfaces approved, cleanable, properly designed, constructed, & used z 1 0 ❑ ❑ ❑ 18 IA LJ Proper cooling time & temperatures s = ❑ ❑ L] ❑ 19 ❑ ❑ ❑ r Proper hat holding temperatures s ❑❑ 71 13❑ 46 IN ElSVarewashing facilities: installed, maintained, & to st s tri ps + s El 13 1:1 10used; 20 [A ❑ ❑ Proper cold holding temperatures s I]❑ ❑ ❑ ❑ 47 �] ❑ No contact surfaces clean + : 0 ❑ ❑ ❑ 21 % ❑ ❑ Proper date marking & disposition 0 ❑ ❑ J ❑ Physical Fasiifies .2654, .26$5,.2656 22❑ ❑ jTime asa public heath control: procedures & x ❑ ❑ ❑ records ❑ 48 �] ❑ ❑ Hot & cold water available, adequate pressure 2 1 o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflowdevices z 1 ID ❑ ❑ ❑ 23 ❑ ❑ 0 Consumer advisory provided for raw or undercooked Foods ' El ❑ ❑ ❑ 50 [ ] ❑ Sewage 8 waste water prope Fly disposed z 1 '❑ ❑ ❑ ❑ Highly Susceptible Populations .2653 51 ❑ ❑ Toilet facilities: pmpe rly constructed. supplied cleaned + 1 ❑ ❑ El ❑ ❑ Fe]Pasteurized foods used; prohibited foods not = offered , 0 ❑ ❑ El 52 ❑ Garbage & refuse propeFly disposed; facilities maintained 7 ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ Food additives. approved & properly used IE, a❑ ❑ ❑ ❑ $3 IN ❑ Physical facilities installed, maintained & clean a ❑ ❑ ❑ 26 ❑ I ❑ I © TonccSubotancat properly identified stored. & utedz ❑ ❑ ❑ ❑ 54 ❑ Meals ventilation & lighting requirements; oreasused El El Eldesignated Con form ancewith App roved Prooedures .2653,.2654.2658 Total Deductions: 2.5 27 ❑ ❑ Compliance with variance, speaaIized process, z reduced a en packin criteria or HACCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program 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: SLEEP INN Establishment ID: 2018011354 Location Address: 1179 13TH AVE DR SE❑Inspection ❑Re -Inspection Date: 0511612017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28642 Category #: II Wastewater System: 0 MunicipallCommunity ❑ On -She System ja.hotels(LDg-nail.com Water Supply: ❑ Munici alkommunity ❑ On -She System Email 1: Permittee: STAR 'HOTELS OF HICKORY INC DBA SLEEP INN Email 2: Telephone: {8281323-1140 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp EGGS REACH IN COOLER 43 SAUSAGE CCOLING 151`0IN 104 EGGS CCOLING 20 M N 95 NILK REACH IN COCLER 42 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. 8 6-301.12 Hand Drying Provision - PF DID NOT HAVE PAPER TOWELS AT HAND SINK_ D" M11111111111 1101TAa�01STAaM4111 112:141►1101am] 13 3-302.11 Packaged and Unpackaged Food -Separation, Packaging. and Segregation - P EGGS WERE ON SHELF)P11-1- READY TO EAT ITEMS. CDI - EGGS WERE MOVED TO APPROVED LOCATION. First Las! Person in Charge (Print 8 Sign): First Last Regulatory Authority (Print & Sig n):LUKE SEARS REHS 1D: 1896 - Sears, LLke a kation Required Date: 1 1 RE HS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DiHHS is an equal opportunity employer. Paget of rued Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Narne: SLEEPINN Establishment ID: 2018011354 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