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HomeMy WebLinkAboutCarillon 160001 05 17 17Food Establishment Inspection Report Sore: 98 Establishment Name: CARILLON Establishment I0: 2018160001 Location Address- 1088 RADIO STATION RD Qlnspection F1 Re -Inspection City: NEWTON State: NC Date: 0 5 1 1 7 1 J 0 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: e 9 e 9 04 Pm Time Out: 1 1 : 4 3 (D pm Permittee: LINK Total Time: 2 hrs 34 minutes Telephone: Category #: IV Wastewater System: ❑Q MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Facto rflntervention Violations: 1 Water Supply: OMunicipal/Community ❑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 ofdeveioping foadbwne illness. Public Hearth Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of palhogens, chemicals, and physical neje cts into hods. I11 9Ui N1A N Compliance Status our 161 11 VR IH 1-111-1-1 Compliance Status OUT G61 R VR Supervision .2652 Safe Food and Water .2633, .2051, .2650 1 ❑ ❑ PIC Present: Demonstration-Certdica[ion by program and perform duties ❑ ❑ ❑ ❑ 28 P [I El pasteurized eggs used where required l r o El El 11accredited Employee Health .2652 29 i0 ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 i] ❑ Management, employees knowledge. onsibFlitis & re ortn rluj ❑ ❑ ❑ 30 ❑ ❑ [} Variance obtained fors ecialized rocessinres P P g❑ I •7 ❑❑❑methods3 ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good HYgienic Practices 2652, .265331 ❑ Proper cooling methods used, adequate ❑ equipment for temperature control + ' o 17 ❑ ❑ 4 ❑ Proper eating. tasting, drinking. OF tobacco use z a❑ ❑ ❑ ❑ 32 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 r a El El E]5 Q ❑ No discharge from ayes. Wase or mouth + 0❑� ❑ ❑ ❑ 33 ® ❑ ❑ ❑ Approved thawing methods used El . r c ❑ ❑ ❑ Preventing Contamination by Hands .2852, .2655, .2655,.2$36 6 [A ❑ Hands clean & properly washed a ❑0 ❑ ❑ ❑ 34 0 ❑ Thermometers provided & accurate ❑ r ❑ ❑ ❑ ® ❑ ❑ ❑ No bare hand contact with RTE Foods orpre- a ❑❑ ❑ ❑ ❑ Opp rev ed alternate rocedure rs ell followed Food Identification .2663 35 [J ❑ Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 0 ® ❑ Handwashing sinks supplied &accessible 2 l� ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2684,.2686,1667 Approved Source .2653, .265536 E]Insects & rodents not present; no unauthorized animals ❑ + ,� El El El9 ❑ Food obtained from ❑ EJ approved source LLl Ll Ll 37 Q ❑ Contamination prevented during food 2 preparation, storage &display + a El El E]10 El El[# Food received at proper temperature 2 ❑❑a El 10 ❑ 38 iN Ll Personal cleanliness ❑+ r a I--] I--] Ll 11 1@0 Food in good condkian, safe &unadulterated ❑0 El El 11 36 ❑ Wiping cloths. properly used & stored 0 : El El❑ 12 ❑ ❑ 0 ❑ Required records available. shellstock tags, parasite destruction 2 ❑ ❑ ❑ ❑ 40 [AJ ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 ® ❑ ❑ ❑ Food separated & protected a QU] ❑ ❑ ❑ Proper use of Utensils .26 53. .2654 41 M ❑ In -use utensils: properlystored El E] E]14 © LlFaod-contact surfaces: cleaned & sanitized a Q a Ll LI Ll 42 [A El Utensils, equipment &linens properly stored, dried & handled E] E] El 15 © ❑ Proper disposftion of returned, prev iouslyserved. 2 reconditioned. &unsafe food ❑ 0 ❑ ❑ ❑ 43 Ll & single -service articles: properly stored &used E Lo ❑ ❑ ElPotentiallyHa2ardousFoodTlme/Temperature 2658 18 ❑ ❑ ❑ 0 Proper cooking time & temperatures a F101 ❑ ❑ ❑ 44 ❑ Gloves used properly r a ❑ ❑ ❑ 17 © ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipmenf .7838, -2654, .2603 45 Q ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used rN❑ ❑ ❑ 18 ❑ ❑ ❑ IN Proper cooling time & temperaturesa Q a ❑ ❑ ❑ 19 ❑ EE ❑ ❑ Proper hot holding temperatures a 190 IN ❑ ❑ 46 0 ❑ Warewashing facilities: installed, maintained. & used; test strips , •a ❑ ❑ ❑ 20 ® ❑ ❑ ❑ Propercold holding temperatures t Fl 0 ❑ ❑ ❑ 47 [R ❑ Non-food contact surfaces clean a ❑ ❑ ❑ 21 a ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ E)Physical Facilities .2834, .2055, .2658 22 ❑ LiQ LiTime as a public health control: procedures & 2 111 El❑ ❑ records Ll 48 ❑ ❑ Hot & cold water available. adequate pressure x + 117111711171 Consumer Advisory .2683 49 © ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ 0 Consumer advisory provided for raw or undercooked foods I❑i� ❑ ❑ ❑ 50 0❑ Sewa a &waste water ro ell itis osed g P P Y p 2 + ❑❑❑ Highly Susceptible Populations .2653 811@ ❑ ❑ Toilet facilities; properly constructed,supplied cleaned ° Ell 171171 24 LJLJ0 Pasteurized foods used. prohibited foods not offered ❑ Ll ❑ Li& 52 © ❑ Garbage & refuse properly disposed; facilities maintained 11 r a E] El .2653..2651 25 ❑ ❑ © Food additives approved & preperlyused ❑Q ❑ ❑ ❑ 53 ❑ 1 Physicalfacilities installed, maintained & clean a ❑ ❑ ❑ 28 A I ❑ I ❑ iekiesubsianees properly Wentited sterid. 8 used E1 ❑ ❑ ❑ 54 1J ❑ Meets ventilation & lighting requirements; designated areas used 711 E, •a ❑ ❑ ❑ Conformance with Approved Procedures 26153-26S4. 1669 Total Deducti❑ns: 2 27 ❑ ❑ d I Compliance with variance. specialized process. ❑❑ ❑ ❑ ❑ reduced oxygen packing criterla OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program T'S+fi DHH 5 is an equal opportunity employer. GR on Page 7 of Food E stablishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: CARILLON Establishment ID: 2018160001 Location Address: 1088 RADIO STATION RD City: NEWTON State: NC County: 18 Catawba Zip: 28658 Wastewater System: © Municipal/Community ❑ On -Site System Water Supply: © Municipal/Community ❑ On -Site System Permittee: UNK OInspection ❑Re -Inspection Date: 05/1712017 Comment Addendum Attached? ❑ Status Code; A Category #: IV Email 1: NEWTON.DINING@CARILLCNASSISTEDLIVING.COM Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp EGGS --PLATE CVAPAM 120 GRITS -PLATE CVAPEGG 123 HAM WALK IN 37 EGGS WALK IN 37 SALAD MIX WALK IN 37 SOUP WALK IN 36 EGG SALAD GRILL PREP 51 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. 19 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P HOT HOLD ALL HEATED FOODS ABOVE 135 DEG F Spell EGGS, GRITS IN CVAP IMPROPERLY HOLDING AT 120,123 DEG F RESPECTIVELY CDI: EGGS, GRITS REHEATED IN MICROWAVE BY OPERATOR TO ABOVE 200 DEG F 53 6-501.12 Cleaning, Frequency and Restrictions - C CLEAN FLOORS, WALLS BEHIND EQUIPMENTAND IN CORNERS First Last Person in Charge (Print & Sign): LISA DUNLAP First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: { ) - North Carolina Department or Health & Human Services + Division of Public Health • Environmental Health Section • F90d Protection Program ATSDHHS is an equal opportunityemPloyer.Ak Pageiol_ Food Establishment Inspection Report, V2013 Comment Addendum to Food Establishment Inspection Report Establishment Name: CARILLON Establishment ID; 2018160001 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, of 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 ❑HHS is an equal op portunityemplOyeL Page 3 of Fo d Establishment Inspection Report, 3r2013 Spell