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HomeMy WebLinkAboutFiserv 011136 05 18 17Food Establishment Inspection Report Scare: 96.5 Establishment Name: FISERU Establishment ID: 2018011136 Location Address: 2415 CENTURY PLACE SE XInspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 5 1 1 8 1 2 0 1 7 Status Code: A Zip: 28062 County: 18 Catawba Time In: 1 1 1 0 Q pm Time Out: 1 2: 0 6 is Pm Permittee: FISERV Total Time: 50 minutes Telephone: (828)218-3030 Category#: IV 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 factors that iscrease the chancy otdevetnping foodborne illness. Public 0eakh Interventions: Castrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Praatiaesl Preventative measureslo conlrolthe addition ofpalhogens, chemicals, and p hys ica l o bje cis is to mods. IX Dul I R.'A - Compliance Status out 661 R VR IN -UT NJA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, ,2665, 3658 1 ❑ [i PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ PasteurlZed eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 ® ❑ Water and iCe from approved source Q ❑ ❑ ❑ 2 A] ❑ IM art agement, employees knawledge; respun sibillties & re orfin ❑0 ❑ ❑ ❑ 3p ❑ ❑ m Variance obtained for specialized racassin P P g metho ds t1F7 1111 ❑ 3 IE ❑ Proper use of reporting, restriction $exclusion 3❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .2653 31 m ❑ Proper cooling methods used, adequate equipment for tamporaturg control ❑ ❑ ❑ 4 Proper eatin tastin drinking,or tobacco use 32 M ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 � ❑ Ifo dischargefrom eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ❑ ID ❑ ❑ ❑ ❑ ❑ Approved thawing methods used JE Preventing Contamination by Hands .7652, .2663, .7655,.26$6 6 0 ❑ Hands clean & properly washed 4 QQ ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate o ❑ ❑ ❑ 7 ❑ ❑ ❑ IJ o harp hand contact with RTE foods or pro- a a roved alternate rocedure properly followed ❑ ❑ ❑ ❑ El Identification .2553 35 It LlFood propefly Isbeled.orig inatcontairrer z + o El El ❑ 8 ] ❑ Handwashing sinks supplied & accessible ❑0 ❑ ❑ ❑ pre entien of Food Contamination .2652,.2653, 1154-2 6 56-2 15 7 Approved Source .2653, .765536 Insects& rodents not present; no unauthorized animals ❑ El 171 1111 9 171Food obtained from approved source z ❑0 ❑ ❑ ❑ 3T ❑ Contamination prevented during food preparation, storage &display t o El El 1110 El El 0 Food received at proper temperature x : l El El 171 38 1071Personal cleanliness + s o El❑ ❑ 17 X El Food in good condition, safe &unadulterated .x E El El El a9 A El Wiping cloths: properly used & stored i El ElWiping 12 ❑ ❑❑ R2equired records available: shelislock tags, parasne destruction El El El El 40 0 ❑ ❑ Washing fruits & vegeta bks ❑ ❑ ❑ ❑ Protection From Contamination .2553, .2654 13 ® ❑ ❑ ❑ Food separated& protected s 0 ❑ ❑ ❑ Pro per Use of Utensils .26$3,.2654 41 V1 ElIn-use utensils: properly stored , a❑ El El ❑ 14 SC ❑ Food -contact surfaces: cleaned & sanitized s ❑ '❑ ❑ ❑ ❑ 42 [W Ll Utensils, equipment& linens: properly stared, dried &handied + r El El El El 15 S1 ❑ disposition of returned, previously served, reconditioned. & unsafe food ` ❑❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stared & used + s ❑ El El Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ op Proper cooking time & temperatures ❑❑ ❑ ❑ ❑ 44 ❑ Gloves used properly + s El ❑ ❑ ❑ 17 []IProper ❑ �► Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utensils and Equlpnerit .2653, .2654, 1663 ❑ quipmen , taod & non-food contact surfaces approved, cleanable, property designed, constructed, & used z a o ❑ ❑ ❑ 18 ❑ ❑ ❑ IQ Proper cooling time & temperatures s = ELILl L1 L-145 19 m ❑ 1 ❑ I ❑ Proper hot hotding temperatures s ❑❑ ❑ ❑ ❑ 46 ❑ Wrewashiny faciities: installed, maintained, & sad-, tact Strips + s ❑ ❑ El Elu 20 R] ❑ ❑ ❑ Proper cold holding temperatures s ❑❑ ❑ ❑ 1147 L][e� Non -food contact surfaces clean + 0 ❑ Ll ❑ 21 El El El Proper date marking & disposition a ❑ E] E]Pkysisal Faoiities .2654, .26$5,.2656 22 E] El❑ Time a s a public heath control: procedures & x El ❑ ❑ records I❑ 48 LJ LJHot & cold water available, adequate pressure 2 t o LJ 11 Ll ConsumerAdrisory .2653 49 [� ElPlumbing installed; proper baWlow d evice s z t ID ❑ ❑ ❑ 23 ❑ E][V Consumer advisory provided for raw yr undercooked Foods ' 0 ❑ ❑ ❑ 50 El sewage & waste water Properly disposed z 1 'F] E] E]❑ Highly Susceptible Populations .2653 s1 ❑ ❑ Toilet facilities: pmpe rly constructed. supplied & cleaned E a El El ElPasteurized 74 E]E)offered foods used. prohibited foods not =❑ ❑ ❑ El 52 ❑ Garbage & refuse properlydisposed; facilities maintained° El El El Chemical .2653, .2651 25 ❑ ❑ a- approved & properly used a❑ ❑ ❑ ❑ S3 E-11 Physical facilities installed, maintained & clean a El ❑ ❑ 21 ❑ ❑ © Tonccsubstancu properly identilied ctorad. & utedz ❑ ❑ ❑ ❑ $4 [ ❑ Meels ventilation & lighting requirements; designated oreasused , ❑ ❑ EL Con form a nee wth App roved Prooedures .26$3,.2654, 2658 Total Deductions: 3.5 27 ❑ ❑ Q Compliance with variance, speaaIized Proeess, z reduced a en packin criteria or HA CP 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: FISERV Establishment ID: 2018011136 Location Address: 2415 CENTURY PLACE SE❑Inspection ❑Re -Inspection Date: 0511812017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catavlba Zip: 28062 Category #: IV Wastewater System: p MonicipallCommunity ❑ on -sire system Email vickieamorgan(dgmail.com Water Supply: R1 Muniei allCommunity On -She System Permittee: FISERV Email 2: Telephone: +:8281218-3030 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp TURKEY WALK IN COOLER 38 CUT WALK IN COOLER 40 PASTA HCT HOLD 140 CHICKEN HCT HOLD 135 NILK DISPLAY COOLER 40 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. 21 . 3-501.17 Ready -To -Eat Potentially Hazardous Food (Timeli temperature Control for Safety Food). Date Marking - PF SLICED ROAST BEEF +NAS OUT OF DATE IN WALK IN COOLER. pyslelle►lrit�6y�][.Y�lel:��]�sl:�Tit� 1_►�le[�1�:� 33 3-501.13 Thawing - C PORK BEING THAWED IN PREP SINK WITH NO RUNNING VIATER. 45 4-501.12 Cutting Surfaces - C REPLACE WORN CUTTING BOARDS AS NEEDED First Last Person in Charge (Print 8 Sign): Vickie Morgan N�,� First LasF Regulatory Authority (Print& Sig n):LUKE SEARS REHS 1D: 1896 - Sears, LLke �riiicat`=onRequ�iiredate: 1 1 RE HS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Forrd Protection Program DiHHS is an equal opportunity employer. Paget of rood Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: FISERV Establishment ID: 2018011135 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. 47 4-502.13 Nonfood Contact Surfaces - C CLEAN UNDER SODA DISPENSER NEXT TO DISH RETURN ARERA CLEAN GRATES UNDER VENT HOOD. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program DHHSisail equal opp"unityemploye r. ,' Page 3 of Food Establishment Inspection Report, 312013 N/ seal)