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HomeMy WebLinkAboutBuffalo Shoals IGA Deli 020247 05 17 17Food Establishment Inspection Report Score: 97 Establishment Name: BUFFALO SHOALS IGA DELI Establishment ID: 2018020247 Location Address: 2887 BUFFALO SHOALS RD inspection ❑ Re -Inspection City: NEWTON State: NC Date: 6 5 1 1 7 1.1 0 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 6 9 : 5 4 pm Time Out: 1 1 : a 0 0 pm : Permittee BUFFALO SHOALS SUPER AND HARD Total Time: 1 hr 26 minutes Telephone: (828) 464-0817 Category #: III Wastewater System: ❑ EDA 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 OlJT u,n I uro I Cam pliance Status ..T col n vR Supervision .2652 Safe Food pind Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized eggs used where required ❑ = 0 ❑ 1111 Employee Health -2652 29 [A ❑ Water and ice from approved source 0 + °❑ ❑ ❑ ❑ 7 ❑ Management. employees knowledge; res onslbllltles & repo ©0� ❑ ❑ ❑ S0 ❑ ❑ Variance obtained for specialized processing P P g methods 0 o❑ ❑ ❑ ❑ 3 [ ❑ Proper use of reporting. restriction &. exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .2653 31rj ElProper cooling methods used; adequate equipment for temperature control El Fol El 11 114 Q ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t o❑ 11 11 Ely 32 ❑ ❑ ❑ [4 Plant food properly cooked for hot holding El EE °❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ❑ E] Approved thawing methods used ❑ A °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 6 Q ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 k] ❑ Thermometers provided & accurate ❑ := El ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food Identification .2653 35 ❑ Food properly labeled- original container El OEI ❑ ❑ ❑ a ❑ Handwashing sinks supplied & accessible z 00 ❑ ❑ ❑ Prevention of Food Contamination .2652, .2653, 2654,.2656,.2657 Apliroyed Source .26 53, 2655 as ❑ Insects & rodents not present; no unauthorized animals El , 0 ❑ ❑ ❑ 9 ❑ Food obtained from approved source 2 00 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation. storage &display El 1 El ❑ ❑ ❑ 1D [J ❑ ❑ Food received at proper temperature 2 1❑ °❑ ❑ ❑ ❑ 38 ❑ Personal cleanliness l : o❑ ❑ ❑ ❑ 71 ❑ Food in good co-ndition. safe &unadulterated 000 ❑ ❑ ❑ 39 [I] ❑ Wiping cloths: properly used & stored E❑I °❑ ❑ ❑ ❑ 12 © ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑ o❑ ❑ ❑ ❑ 40 ❑ ❑ Washing fruits &vegetables ❑ °❑ ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 J] ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 [] ❑ In -use utensils: properly stored s °❑ ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized a If1,E ❑42 ❑ lJtensils, equipment &linens: properly stored. dried & handled °❑ ❑❑❑ 15 ❑ Proper disposition of returned, previously served, econditioned- & unsafe food 2 ❑❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' = ° ❑ ❑ ❑ ❑ Pot ntially Hazardous Food TImerFem perature .2653 16 ❑ ❑ ❑ Proper cooking time & temperatures 3 El °❑ ❑ ❑ ❑ 44 [j] ❑ Gloves used properly - El ❑ ❑ ❑ 17 ❑ ❑ m Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653,.2654, 1663 45 e ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used 0 ❑ ❑ ❑ 18 ❑ ❑ ❑ m Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures s 00 ❑ ❑ ❑ 48 ❑ Warewashing facilities: installed, maintained. & used: test strips s .: °❑ EEE 20 ❑ ❑ ❑ Proper cold holding temperatures s I] °❑ ❑ ❑ ❑ 47 ❑ [ ] Non-food contact surfaces clean = 0 ❑ 1 ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 00❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 NJ ❑ ❑ ❑ Time as a public health control: procedures & �records z ❑❑ ❑ ❑ ❑ 41 m ❑ ❑ Hot & cold water available: adequate pressure z t o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 [1] ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ElSewage & waste water properlydisposed 2 1 Fol El El El Highly Susceptible Populations 265351 ❑ ❑ Toilet facilities: properly constructed, supplie & cleaned S , ° ❑ El El El 24 E]E]Pasteurized foods used: prohibited foods not offered 000 ❑❑ ❑ 52 ElGarbage & refuse pro perlydisposed ; maintained EE °❑ El El Elfacilities Chemica€ .2653, .2657 25 ❑ ❑ [ Food additives: approved & properly used HIE] ❑ ❑ ❑ 53ElPhysical facilities installed. maintained & clean s Fol❑ ❑ ❑ 26 ElEl7oxicsubstances properly identified stored, 3 used Y 00 El El El ❑ designated areas used Meets ventilation & lighting requirements; s = O ❑ ❑ ❑ Conformance with Approved Procedures .2553, .2554, 1858 Total Deductions: 3 27 ❑ ❑ Compliance with variance. specialized process, ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HA CP 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 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BUFFALO SHOALS IGA DELI Establishment ID: 2018020247 Location Address: 2887 BUFFALO SHOALS RD [j] 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 0 On -Site System HRDWAREB@a BELLSOUTH.NET Email 1: Water Supply: ❑ MunicipallCommunity 0 On -Site System Permittee: BUFFALO SHOALS SUPER AND HARD Email 2: BUFFALOSHOALSIGA[7aYAHOO.COM Telephone: (828) 464-0817 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHICKEN HOT HOLD 146 PORK HOT HOLD 140 CHEESE COLD HOLD FLIP TOP 38 SAUSAGE COLD HOLD FLIP TOP 37 HAM COLD CASE 37 TURKEY COLD CASE 37 BEEF COLD CASE 36 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. 14 4-601.11 (A) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - P SANITIZE PREP AREAS BETWEEN USE, MIX SANITIZER BUCKETS FIRST THING IN MORNING AND SANITIZE ALL FOOD CONTACT ARRAS. C D I SANITIZED AREA THANK YOU 33 3-501.13 Thawing - C THAW FOOD PER DEMONSTRATION AT QUARTERLY INSPECTION THAW IN REFRIGERATION, UNDER RUNNING WATER, MICROWAVE, OR PART OF COOKING PROCESS 47 4-601,11 {B} and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C CLEAN SHELVES, CASES, CABINETS AND CARTS REPEAT VIOLATION First Last Person in Charge Print &Signj: ROBERT ARNDT x, P'W' First Last Regulatory Authority (Print & Sign): 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 A DHHS is an equal opportunity employe r. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIishmeht NaMe: BUFFALO SHOALS IGA IDE LI Establishment ID: 2018020247 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