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HomeMy WebLinkAboutBoca 011403 05 18 17Food Establishment Inspection Report Score: 97.5 Establishment Name: BOCA Establishment ID: 2018011403 Location Address: 74 8TH ST SE SUITE 108 f, nspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 5 1 1 8 1 a e 1 7 Status Cade: A Zip: 28602 County: 18 Catawba Time In: 1 : 1 1 * prn Time Out: a : 3 1 �m : Permittee AMRANI LLC Total Time: 2 hrs 20 minutes Telephone: {828)855-9944 Category#: IV Wastewater System: AMunicipallCommunity ❑ FDA Establishment Type:an-Site System � No. of Risk Factor/Intervention Violations: Water Supply: *❑MunicipallCommunity ❑Gn-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 OLT WA .- I Compliance Status I ❑.T Gni R YR 1 n OLT n7A I .- I Cam pliance Status avT C❑] R YR supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized eggs used where required ❑MoF❑ ❑ ❑ Employee Health -2652 29 $ ❑ Water and ice from approved source 0❑ ❑ ❑ 2❑Management. employees knowledge; onslbllltles & re ortin ©0Y ❑ ❑ ❑ 80 ❑ ❑ Variance obtained fors ecialized rocessinres P P g methods E]❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .26533t ❑ Proper cooling methods used; adequate for temperature control El Fol El El El 4 F E] Proper eating, tasting. drinking or tobacco use ❑z ❑t o❑ El El El a2 32 [ ] ❑ ❑ ❑ Plantfood properlycooked for hot holding El ❑❑ ❑ ❑ ❑ 5 ?i] ❑ No discharge from eyes. nose or mouth + ❑❑o ❑ ❑ ❑ 33 [�J ❑ ❑ E] Approved thawing methods used ❑ ❑❑ ❑ ❑ ❑ Pre,jenting Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washed 4 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := El ❑ ❑ ❑ 7 �c El El❑ No bare hand contactwith RTE foods or pre- approved alternate rocedure ro erl followed 3 ❑❑ ° El ❑ ❑ Food €dentification .2653 35 ❑ Food properly labeled- original containerz❑ O0 ❑ ❑ ❑ 6 ❑ Handwashing sinks supplied & accessible z l°❑ ❑ ❑ ❑ Pre en ton of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 1insects & rodents not present; no unauthorized ❑❑ El El El 9 El Food obtained from approved source 2 00 El El El 37 37 (�] El Contamination prevented during food preparation- storage &display O 1 O El El El El El Food received at proper temperature 2 00 El El El 38 [] El Personal cleanliness 0 s 0 El El El � El Food in good co-ndition. safe &unadulterated o00 El El El 39 El ® Wiping cloths: properly used & stored 0A0 El El El f2 P ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑0 ❑ ❑ ❑ a [] ❑ ❑ Washing fruits &vegetables 0 ❑❑ ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s = 0 ❑ ❑ ❑ 74 ❑ [A Food -contact su faces: cleaned &sanitized s & ❑❑ ❑ ❑ 42 ❑ Utensils, equipment &linens: properly stored. dried &handled + ❑ ❑ ❑ ❑ ❑ 75 ❑ Proper disposition of returned, previously served, econditioned- & unsafe food � ❑❑ ❑ ❑ ❑ 43 ---4 ❑ Single -use & single -service articles: properly stored & used ' = ° ❑ ❑ ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 16 ¢] ❑ ❑ ❑ Proper cooking time & temperatures 3 El o❑ ❑ ❑ ❑ 44 m ❑ Gloves used properly - El ❑ ❑ ❑ 77 ❑ ❑ ❑ Proper reheating procedures for hot holding a 0® ❑ ❑ ❑ Utensils and Equipment .2653,.2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used ❑❑ ❑ ❑ ❑ 78 d ❑ ❑ ❑ Proper cooling time &temperatures 3 E] ❑❑ ❑ ❑ ❑ 19 4 ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 48 ❑ ❑( Wod: tes stri facilities: installed, maintained. & used: test strips s O ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 3 EE ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean _ It ❑ ❑ ❑ 21 tJ ❑ ❑ ❑ Proper date marking & disposition 3 EE ❑ ❑ ❑ Phy ical Facilities .2654, 2655, 2656 22 ❑ ❑ ❑ Time as a public health control: procedures & ecords z ❑❑ ❑ ❑ ❑ 43 ❑ Hot & cold water available: adequate pressure z t o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 Plumbing installed; proper backflow devices + ❑❑ ❑ ❑ ❑ 23 ❑❑Consumer advisory provided for raw or foods 50 Y�Highly J Sewage & waste water properlydisposed z t o❑ ❑ ❑ ❑undercooked susstible Populations .2653 fit ❑ Toilet facilities: properly constructed, supplied & cleaned S , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 ❑ Garbage & refuse pro perlydisposed; facilities maintained EE ❑ ❑ ❑ Chemica€ .2653,.2657 25 ❑ ❑ [ Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s = o❑ ❑ ❑ ❑ 26 IF] ❑ ❑ 7oxicsubstances properly identified stored, 3 used 2 00 ❑ ❑ ❑ 54 f] ❑ Meets ventilation & lighting requirements; designated areas used s °❑ ❑ ❑ ❑ Conformance with Approved Procedures .2853, .2554, 2658 Total Deductions: 25 27 ❑ ❑ rF Compliance with variance. specialized process, ❑E] ❑ ❑ ❑ U� reduced oxygen packing criteria or HA CP plan North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ��, DHHS is an equal opportunity employer. Sl{�iRl CR � QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOCA Establishment ID: 2018011403 Location Address: 74 8TH ST SE SUITE 108 0 Inspection ❑ Re -Inspection Date: 05118'2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: IV Wastewater System: 0M u n i cipa I/C o m m u n ity On -Site System becahickoryC7a gmail.com El Email 1: WALK IN Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: AIV1RANI LLC Email 2: Telephone: (828) 855-9944 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp SHELL EGGS COLD HOLD 38 LETTUCE COLD HOLD 37 PORK COLD HOLD 36 CHEESE COLD HOLD 36 BEEF WALK IN 35 FISH WALK IN 35 PORK WALK IN 34 CHICKEN WALK IN 34 PASTA WALK IN 34 BEANS WALK IN 34 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 4-602.11 Equipment Food -Contact Surfaces and Utensils -Frequency - P MIX AND TEST SAN ITIZER BUCKETS FIRST THING IN MORNING AND USE ON ALL FOOD CONTACT SURFACES BEFORE Spell ANY FOOD PREPERATION BEGINS. AFTER DUMPING FOR FRESH SANITIZER MIX AND USE ALWAYS RE FILL AND PLACE BACK AT FOOD PREP AND COOK AREAS CLEAN AND SANITIZE - SLICER AND CHOPPER AFTER EACH USE PREFERABLY. CDI MIXED AND SANITIZED 39 3-304.14 Wiping Cloths, Use Limitation - C ALL WIPING CLOTHES MUST BE STORED IN SAN ITIZER BUCKETS. PAN RAGS CHANGE OUT AS SOILED AND CAN REMAIN DRY. 46 4-302.14 Sanitizing Solutions, Testing Devices - PF MIX AND TEST SANITIZER OFTEN First Last Person in Charge (Print & Sign): DASH THRONEBURG First Last n Regulatory Authority Print & Signj:GREG KA]N 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 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOCA Establishment ID: 2018011403 Observations and Corrective Actions Violations cited in this re part must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 47 , 4-502.13 Nonfood Contact Surfaces - C CLEAN SPICE RACK SHELVES, CLEAN REFRIGERATION AND STORAGE SHELVES MORE OFTEN, CLEAN CONTAINERS. LI. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page 3 of Food Establishment 4n spection Report, 312013 I/ Spell