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HomeMy WebLinkAboutBuffalo Shoals IGA Meat Market 300053 05 17 17.GK.PDFFood Establishment Inspection Report Score: 97.5 Estabiishmerlt Name: BUFFALO SHOALS IGA MEAT MARKET Establishment ID: 2018300053 Location Address: 2887 BUFFALO SHOALS RD ?� Inspection ❑ Re -Inspection City: NEWTON State: NC Date: 0 5 1 1 7 1 a a 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 1 1 : 4 4 o pm Time Out: 1 : 5 6 wpm Permittee: BUFFALO SHOALS SUPER AND HARD Total Time: 2 hrs 12 minutes Telephone: (828) 464-0817 Category #: III Wastewater System: ❑ FDA Establishment Type:MunicipallCommunity ©an -Site System � No. of Risk Factor/Intervention Violations: Water supply: ❑MunicipallCommunity [# ]On -Site Supply No. of Repeat Risk Factor/Intervention 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 .lJT 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 ❑ ❑ ❑ ❑ 2fi ❑ ❑ Pasteurised eggs used where required ❑ _ [] ❑ ❑ ❑ Ent [oyee Health -2652 29 ❑ Water and ice from approved source E] + o ❑ ❑ ❑ 7 ❑ Management. employees knowledge; es onsihilities & re ortin ©0� ❑ ❑ ❑ 30 ❑ ❑ � Variance obtained fors specialized processing P P 9 methods 0 . o ❑ ❑ ❑ 3 f] ❑ Proper use of reporting. restriction & exclusion o00 ❑ ❑ ❑ Food Temperature Control 2653, .2654 Good Hygienic Practices .26 52, .2653Proper 3t ❑ cooling methods used; adequate equipment for temperature control El 0 El 11 1132 4 ❑ Proper eating, tasting. drinking or tobacco use [][][] ❑ 11 El ❑ ❑ E] [F Plant food properly cooked for hot holding E l E] El El El 5 Ep ❑ No discharge from eyes. nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ❑ ❑ [ie Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 fi ❑ Hands clean & properly washed 4 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ :=o El El El 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- app roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food €denfification .2653 390 ElFood properly labeled- original container [] � o ❑ ❑ ❑ fi [t ElHandwashing sinks supplied & accessible I z l°❑ ❑ ❑ ❑ pier neon of Food Contamination .26 52,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 1 as ❑ Insects & rodents not present; no unauthorized animals E] ❑ ❑ ❑ ❑ 9 ❑ Food obtained from approved source 2—ElEl ❑ ❑ ❑ 31 ❑ Contamination prevented during food preparation. storage &display O + o ❑ ❑ ❑ 78 [4 ❑ ❑ Food received at proper temperature 2 [][] ❑ ❑ ❑ 38 ❑ Personal cleanliness E] s E l ❑ ❑ ❑ 71 ❑ Food in good condition. safe & unadulterated o0o ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored E lE E l ❑ ❑ ❑ f2 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑o ❑ ❑ ❑ 40 ❑ ❑ Washing fruits &vegetables El EE FolEl El El Pr ction from Contamination .2653, .2654 13 ❑ ❑ E. Food separated & protected 3 ❑0 ❑ ❑ ❑ Proper Use of Utensils .2653, .2654 41 [! ❑ In -use utensils: properly stored ❑ ❑ ❑ 74 ❑ Food -contact surfaces: cleaned &sanitized s 0E] ❑ ❑ ❑ 42 ❑ Utensils, equipment & linens: properly stored. dried & handled ❑ ❑ ❑ 75 ❑ Proper disposition of returned, previously served, eco & unsafe food ❑❑ ❑ ❑ ❑ 43 E ❑ Single -use & single -service articles: properly stored & used fl ❑ ❑ ❑ Foodned. Potentally Hazardous Food T[melTem perature 2553 78 4 ❑ ❑ ❑ Proper cooking time & temperatures 3 HE] ❑ ❑ ❑ 44 ❑ Gloves used properly ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper reheating procedures for hot holding a E]E] ❑ ❑ ❑ Ute ns!Is and Equipment .2653, .2654, 1663 El� Equipment, food & non-food contact surfaces approved. cleanable. properly designed, constructed. & used 21 E] ❑ ❑ ❑ 78 El El El[ J Proper cooling time &temperatures 3 HE] E] E] E]45 19 J ❑ ❑ ❑ Proper hot holding temperatures 3 HE] ❑ ❑ ❑ 4 ❑ Warewashing facilities: installed, maintained. & used: test strips S : o ❑ ❑ ❑ 20 [] ❑ ❑ ❑ Proper cold holding temperatures 3 HE ❑ ❑ ❑ 4T ❑ Non-food contact surfaces clean E] ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 E][] ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ ❑ Time as a public health control: procedures & records 2 ]E] ❑ ❑ ❑ 4fi ❑ ❑ Hot & cold water available: adequate pressure z t o ❑ ❑ ❑ Co sumer Advisory .2653 49 [] ❑ Plumbing installed; proper backflow devices + E] ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 '-f V ❑ Sewage & waste water properlydisposed z + o❑ ❑ ❑ ❑ Highly Susceptible Populations .2653 5t ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ p Pasteurized foods used: prohibited foods not offered o00 ❑ ❑ ❑ 52 0 ❑ Garbage & refuse pro perlydisposed; facilities maintained E= El El El El Chemical 2553,.2657 25 ❑ ❑ [C Food additives: approved & properly used ❑E] ❑ ❑ ❑ 53 ❑ EF Physical facilities installed. maintained & clean = E] ❑ ® ❑ 28 ® El ❑ 7oxicsuhstances properly identified stored, 3 used 2 00 ❑ ❑ ❑ 54 El ventilation & lighting requirements; designated designated areas used _ = o El El❑ Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 2-5 27 ❑ ❑ © 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. CR QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BUFFALO SHOALS IGA MEAT MARKET Establishment ID: 2018300053 Location Address: 2887 BUFFALO SHOALS RD O Inspection F-1 Re -Inspection Date: 05117'2017 City: NEWTON State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28658 Category #: III Wastewater System: ElMunicipallCommunity 00 n -S ite System Email 1: Water Supply: ❑ MunicipallCommunity 0 On -Site System Permittee: BUFFALO SHOALS SUPER AND HARD Email 2: Telephone: (828) 464-0817 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp Beef cold case 36 shrimp cold hold 35 PORK COLD CASE 38 FISH COLD CASE 36 BEEF WALK IN 35 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. 45 4-202.16 Nonfood -Contact Surfaces - C repair or replace case shelves that have rusted NEAR PDRK AND CHICKEN CASE 47 4-602.13 Nonfood Contact Surfaces - C clean and sanitize cases and shelves CLEAN CARTS IN WALK IN 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C clean floor under equipment First Person in Charge (Print & Sign): ROBERT First Regulatory Authority (Print & Sign): GREG REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { ) - Last ARNL]T Last KAI N Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A DHHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a L Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIis h m e ht NaMe: BUFFALO SHOALS IGA MEAT MARKET Establishment ID: 2018300053 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