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HomeMy WebLinkAboutPropst Superette 1 010725 05 17 17Food Establishment Inspection Report Scare: 97.5 Establishment Name: PROPSTSUPERETTE 1 Establishment ID: 2018010725 Location Address: 1,936 STARTOWN RD A Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 5 1 1 7 1 2 0 1 7 Status Code: A am Zip: 28602 County: 18 Catawba Time In: 1 H : 0 0 5 Prom Time Out: 1 0 : 4 5 Q Pm Permittee: JEFFREY PROPST Total Time: 45 minutes Telephone: (828) 327-9791 Category #: III Wastewater System: ©MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feclors that increase the chancy nrdevetnping foodborne illness. Public 0eakh Interventions: Costrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practised Preventative measureslo conlralthe addition ofpalhogens, chemicals, and p hys ica l o hje cis is to inods. IX OVl I NA - Compliance Status oUi G61 R VR IN OUT rilA X,r7 Compliance Status OUT CE1 R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 ❑ C1PIC Present, Dom onstration-Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 2S 11 171 Pasteurised eggs used where required + ❑ ❑ ❑ Em ogee Health .2652 29 A ❑ Water and iCe from approved source T1 ❑ ❑ ❑ ❑ 2 A ❑ IJlanagement, employees knowledge; onslhilltie3 & re ortin ❑ ❑ ❑Variance 35 ❑ ❑ raft �7+ obtained fors ecialized rocessins P P 4i s meths ds3�❑Proper ❑ ❑ ❑ ❑ use of reporting, restriction & exclusion UEMI ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .2653❑ 37 9 Proper cooling methods used; adequate 0quipment for tomparatura control ❑ ❑ 11 El 4 ❑ Proper eating, tasting, drinking, or tobacco use Q❑ ❑ ❑ ❑ 32 M LJ L] LJPlant food properly cooked for hot holding ❑ ❑ ElL15 1 [ ❑ 1 If o discharge from eyes. nose or mouth • ❑Q ❑ ❑ ❑ 33 m ❑ ❑ ❑ Approved thawing methods used < •a ❑ El11Ceniaminaticn by Hands .2657, .2653, .7655,.2656 6 ❑ Hands clean & properly washed a QQ ❑ ❑ ❑ 34 Thermometers provided &accurate a ❑ ❑ ❑ 7 ❑ ❑ w o o d cntact ith RTE foods or pre- ❑ aI1 rovbared dl alternoat ro_.dure properly followed a ❑❑ ❑ ❑ ❑ Food Identification .2553 35 ElFdod propedylabaled.arginalcontairter z + a ❑ ❑ ❑ 8 4 El Handwashing sinks supplied & accessible z ❑0 ❑ ❑ ❑ prevention of Foad Contamination .2652,.7653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36Insects ❑ & rodents not present; no unauthorized animals Er El 171 11 9 [N El obtained from approved source z ❑0 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage &display ' o ❑ ❑ ❑ 10 ❑ ❑ Food received at proper temperature 112 :❑ ❑ ❑❑ 38 ❑ Personal cleanliness + s a El E1.11 17 [q El Food in good condition, safe &unadulterated .x El El El El 59 ❑ Wiping cloths: properly used &stored i ❑ ❑ ❑ 12 ❑ ❑ © ❑ Required records available: shelislock tags, 2 parsons destmction ❑ ❑ ❑ ❑ 40 E] ❑ Washing fruits & vegetables ❑ ❑ ❑ ❑ Protection From contamination .2653, .2654 13 ❑ ❑ ❑ Food separated& protected s 0 ❑ ❑ ❑ Proper Use of Utensils .2653,.2654 41 ElIn-use utensils: properly stored 0 El El ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized s EI❑ ❑ ❑ ❑ 42 LlUtensils, equipment& linens: properly stared, dried &handied + r ❑� El El El 15 75 N ❑ disposition of returned, previously sere ed, reconditioned. &unsafe food ` ❑❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stared & used + s El El El ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑❑ ❑ J Proper cooking lime & temperatures ' ❑❑ ❑ ❑ ❑ 44 [)Gloves used properly + s El ❑ 1:1 ❑ 17 ❑ ❑ ❑ [� Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Ute lis and EgUipoent .2653, .2654, 1665 [t El qulpmen , ilcod & non-food contact surfaces approved, cleanable, properly designed, constructed, & used z 1 a E] E] ❑ 18 ❑❑ ❑ Proper cooling time & temperatures s = ❑ LJ L] [J45 19 ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 �j 31 ❑ Warewashiny faciities: installed, maintained, & usad;tactstri ps s ❑ ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 47 ❑ Non-food contact surfaces clean +0 El ❑ ❑ ❑ 21 N ❑ ❑ ❑ Proper date marking & disposition Es EJEJ ❑ ❑ I ❑ physical Fasiifies .2654, .26$5,.2656 22 ❑ ❑ [V ❑ Time asa public heath control: procedures & 2 -❑ ❑ ❑ ❑ 48] ❑ ❑ Hot & cold water available; adequate pressure 2 + °❑$,cords Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflowdevices z t ID ❑ 23❑ ❑ Consumer advisory provided for raw Or Foods ' 0 ❑ ❑ ❑ 50 I�lndercooked W ❑ assuage &waste water pmperlydispased z + '❑ ❑ Highly 5usceptiblepopulations .2653 51AI❑❑Toilet facilities: pmperlyconstructed. supplied & cleaned ' ' ❑ 74 ❑ ❑ �NJ Pasteurized foods used; prohibited foods not = offered ❑ ❑ ❑ ❑ 52 ❑ Garbage & refuse propeFly disposed; facilities maintained' ° El El ❑ Chemical .2653, .2651 25 ❑ ❑ IN Food additives. approved & properly used JE, a❑ ❑ ❑ ❑ 53 ❑ Physical faciities installed, maintained & clean ❑ ❑ ❑ 26 ❑ ❑ TO]4cSubotancat properly identilied ctorad. & uted zdE ❑ ❑ ❑ 5q ❑ Meets rentilatian & lighting requirements; designated oreasused , ❑ ❑ ❑ ❑ Conformance w4hApproved Prooedures .26$3,.2654, .1658 Total Deductions: 2.5 27 ❑ ❑ [ Compliance with variance, speaalized process, z reduced a en packin criteria or NA pCP 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: PROPST SUPERETTE 1 Establishment ID: 2018010725 Location Address: 1836 STARTO'WN RD ❑Inspection ❑Re -Inspection Date: 05117/2017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28642 Category #: III Wastewater System: I] MunicipallCommunity ❑ On -She System jruss05201,dgmaii.com Water Supply: • Muniei alkommunit Email 1: pp y: ❑ p y ❑ 0n -Bile System Permittee: JEFFREY PROPST Email 2: Telephone (.828) 327-9791 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp EGGS CCUNTER TOP 60 CHEESE REACH IN COCLER 41 SANDWICHE4 REACH IN COCLER 40 HAMBURGER GRILL 160 CHILI HOT WELL 155 EGG BISCUIT HOT HOLD 140 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. 20 3-541.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P EGGS WERE OUT OF COLD I-OLDING TEMPERATURE. CDI - ITEM HAD BEEN OUT FO RLESS THAN 1 HR AND WAS RETURNED TO REACH IN COOLER. 47 4-602.13 Nonfood Contact Surfaces - C CLEAN METAL STORAGE RACKS A5 NEEDED 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEAN FLOORS AROUND FRYER AND I HROUGH DU I AS NPEDEE First Last Person in Charge (Print 8 Sign):Z�& C First Last Regulatory Authority {Print & Sign}:LUKE SEARS REHS 1D: '1896 - Sears, LLke rifi tion Required ate - RE HS te:REHS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section a Forrd Protection Program DiHHS is an equal opportunity employer. Paget of rood Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: PROP5T5UPERETTE-1 Establishment ID: 2098010725 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 seal)