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HomeMy WebLinkAboutThe Peacock Inn 011361 05 17 17Food Establishment Inspection Report Score: 99 Establishment Name: THE PEACOCK INN Establishment ID: 2018011361 Location Address: 1674 SW BLVD r*Jnspection ❑ Re -Inspection City: NEWTON State: NC Date: 0 5 1 1 7 1 a p 1 7 Status Code: A Zip: 28658 County: 16 Catawba Time In: 6 3 : 5 a * pm Time Out: 5 : 3 s * pm : Permittee CATAWBA FARMS ENTERPRISES LLC Total Time: 1 hr 43 minutes Telephone: (744) tiffs -0527 Category #: IV Wastewater System: *MunicipallCommunity ❑ FDA Establishment Type:an-Site System � No. of Risk Factor/Intervention Violations: Water supply: ❑r MunicipallCommunity ❑On -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 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurised eggs used where required ❑M ❑ ❑ ❑ Employee Health -2652 29 [�J ❑ Water and ice from approved source 0❑ ❑ ❑ 7 ❑ Management. employees knowledge; es onslhllltles & re ortin ©0� ❑ ❑ ❑ S0 ❑ ❑ Variance obtained for specialized processing P P 9 methods 0❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction &exclusion 000 ElEl❑ Foo4 Temperature Control .2653, .2654 Go Hygienio Practices .26 52, .2653 31 . ❑ Proper cooling methods used; adequate equipment for temperature control o o ❑ ❑ ❑ 4 ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t o ❑ ❑ ❑ 32 [E] [E] [E]Plantfood properly for hot holding El EE F21El El❑ 5 []] El No discharge from eyes. nose or mouth + ❑❑° ❑ ❑ ❑ 33 ❑ ❑ ❑ V Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 a El Hands clean & properly washed a 00 El El 1034 El Thermometers provided &accurate El := a El El El T ❑ ❑ ❑ No bare hand contactwith RTE fds or pre- approved alternate rocedure Cooperrl followed 3 ❑❑ ° ❑ ❑ ❑ Fo €denf fiication .2653 35 ❑ Food properly labeled- original container ❑ ❑ ❑ 8 ❑ Handwashing sinks supplied & accessible z o°❑ ❑ ❑ ❑ pre neon of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 36 ❑ Insects & rodents not present; no unauthorized animals E] ❑ ❑ ❑ ❑ 9 f ❑ Food obtained from approved source z El El ❑ ❑ ❑ El Contamination Contamination prevented during food storage &display z 1 ° ❑ El El Elpreparation. 10 El El Food received at proper temperature z 1❑0 El El El37 38 ❑ Personal cleanliness s❑ o❑ ❑ ❑ ❑ 11 IC ❑ Food in good condition. safe & unadulterated 000 ❑ ❑ ❑ 39 El Wiping cloths: properly used & stored 000 El El El 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction E2 ❑o ❑ ElElProtection 40 El ❑ Washing fruits & vegetables EINK °❑ ❑ ❑ ❑ from Contamination .2653, .2654 13 ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 1 ❑ In -use utensils: properly stored s = o ❑ ❑ ❑ 14 ❑ Feod-contact surfaces: cleaned & sanitized a 0 °❑ ❑ ❑ ❑ 42 11 ❑ lJtensils, equipment &linens: properly stored. dried & handled + _ o ❑ ❑ ❑ 15 ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z ❑❑ ❑ ❑ ❑ 43 Q ❑ Single -use & single -service articles: properly= stored & used ,o ❑ ❑ ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 16 X ❑ ❑ ❑ Proper cooking time & temperatures 3 0 0❑ ❑ ❑ ❑ 44 ❑ Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ W Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 T ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used 11 Fol El El El 18 ❑ ❑ ❑ 5L Proper cooling time &temperatures 3 J]°❑ ❑ ❑ ❑ 19 [ ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 [f ❑ Warewashing facilities: installed, maintained. & test strips s .: o El El El 20 20 [ip ❑ ❑ ❑ Proper cold holding temperatures 3 El °❑ El El El4T ElNon-food contact surfaces clean = o El El El 21 [t El El ElProper date marking & disposition 3 00 ❑ ❑ ❑ Physioai Facilities .2654, 2655, 1656 22 ❑ ❑ 0 ❑ Time as a public health control: procedures & ecords z ❑❑ ❑ ❑ ❑ 43 ❑ ❑ Hot & cold water available: adequate pressure z e o El El El Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or undercooked foods 00 El El El ❑ Sewage & waste water properlydisposed 22:1 1 of El El El Highly SusceptibEe Populations 2653 51 ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 ❑Garbage & refuse properly disposed-, facilities maintained E= o El El ElChem€cal .2653, .2657 25 ❑ ❑ Food additives: approved & properly used a ❑ °❑ ❑ ❑ ❑ 53 ❑ 0 Physical facilities installed. maintained & clean sit 21*EIE 26 AEl El7oxicsubstances properly identifed stored, 3 used 2 00 El El El54 ❑ Meets ventilation &lighting requirements; designated areas used 1 0 Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 1 27El Compliance with variance. specialized process, ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HACCP plan JI.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 hi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: THE PEACOCK INN Establishment ID: 2018011361 Location Address: 1670 SW BLVD [j] Inspection F-1 Re -Inspection Date: 05/17/2017 City: NEWTON State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28658Category #: IV Wastewater System: 0 Municipal/Community ❑ On -Site System Email 1: dennisC7a catawbafarms.com Water Supply: ❑j Municipal/Community ❑ On -Site System Permittee: CATAWBA FARMS ENTERPRISES LLC Email 2: Telephone: {704} 608-0527 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp ppork cold hold double door 35 lettuce cold hold single door ref. 40 diced tomatoe cold hold double door 38 cheese cold hold 37 shell eggs cold hold 37 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. 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C repair and clean floor under equipment and near grill 54 6-202,11 Light Bulbs, Protective Shielding - C clean light shields 6-202.12 Heating, Ventilation, Air Conditioning System Vents - C clean air conditioning vents First Last Person in Charge (Print & Sign): denniss park First Last ` �[ Regulatory Authority Print & Signi:greg kain REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Alik Paget of Food E sta b[ i s h me nt In s pectio n Report, 312013 Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: THEPEAcocKINN Establishment ID: 2018011361 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 I/ Spell