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HomeMy WebLinkAboutPO BBQ 011399 05 18 17Food Establishment Inspection Report Score: 94 Establishment Name: P.O. sac Establishment ID: 2018011399 Location Address: 29 4TH STREET SVJ ❑i Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 5 1 1 8 1 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 1 H : 0 0 Q Pm Time Out: 1 1 : 0 00 Q Pm Permittee: RICHARD ARMSTRONG Total Time: 1 hr0 minutes Telephone: Category #: IV Wastewater 5 stem : FDA Establishment Type: y- ❑MunicipallCommunity ❑On -Site System No. of Risk Factorllntervention Violations: 3 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 iscrease the chancy nrdeyelnping foodborne illness. Public 0eakh Interventions: Castrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Praatieesl Preventative meeaureslo conlrolthe addition otpelhogens, ehemioals, and p hys ica l o bje cis is to mods. IX OVl I NA - Compliance Status OUi 661 R VR IN OUT NJA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, ,2665, 3658 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 2S ❑ ❑ 7 Pasteurised eggs used where required + 1 ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source + Q ❑ ❑ ❑ 2 iA ❑ IM art employees knowledge; responsibilities & re Orlin ❑0 ❑ ❑ ❑ Variance obtained for specialized racassin 3p ❑ ❑ m P P g t s metho ds ❑ ❑ ❑ 3 4 10 Proper use of reporting, restriction & exclusion 3❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenis Prastlnes .2652, .265337 � ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 Pre p,, satin tastin 9. drinking, or tobacco use 32 m ❑ ❑ ❑ Plant food properly cooked for hot holding ❑ ❑ ❑ ❑ 5 ❑ If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 I ❑ ❑ ❑ Approved thawing methods used < •a ❑ ❑ ❑ Preventing Contamination by Hands .7652, .2663, .7655,.26$6 fi m ❑ Hands clean &properly washed 4 QQ ❑ ❑ ❑ 34 0 ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7 8 El• ❑ ❑ IJ o harp hand contact with RTE foods or pre - ❑ a roved alternate rocedure properly followed 3 Handwashing sinks supplied & accessible ❑❑ ❑❑ ❑ ►_ ❑ ❑ ❑ Food Identification .2553 35 [ ] ElFood propefly Isbeled.orig inalcontain+a ❑ ❑er z ❑ prevention of Foad Contamination .2652,.2653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36 ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 g% ❑ Food obtained from approved sourcez Ell 0 ❑ ❑ ❑ 3T ❑ Contamination prevented during food preparation, storage &display t o 71 El 1110 El El Food received at propertemperature x❑ El El 171 38 ❑ Personal cleanliness + + a 71 El 1117 A El Food in good condition, safe &unadulterated 1 E E] El El 38 N El Wiping cloths: properly used & stored i El El ❑ 12 ElElElRequired records available: shellslock tags, 2 parasne destruction El ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vegotahis s E. o ❑ ❑ ❑ Prate 66on From Contamination .2553, .2654 13 [A ❑ ❑ ❑ Food separated & protected s 0 ❑ ❑ ❑ Proper Use of Utensils .26$3,.2654 41 ❑ In -use utensils: properly stored +,0 ❑ ❑ ❑ 14 ❑ go Food -con tact surfaces: cleaned & sanitized s AEI ❑ ❑ 42 ❑ Utensils, equipment& linens: propedystored, drled & han died + ❑ ❑ ❑ ❑ 15 [� ❑ Proper disposition of returned, previously served, reconditioned. & unsafe food ❑❑ ❑ ❑ ❑ 43 4 ❑ single -use & single -service articles: properly stared &used + , El ❑ ❑ ❑ Potentially Hazardous Food TImelTen perature 1653 16 ❑ ❑ ❑ LL Proper tasking lime & temperature& ' ❑❑ ❑ ❑ ❑ 44 m ❑ Gloves used properly + s El ❑ ❑ ❑ 17 ❑ ❑ ❑ IF Proper re healing proceduresfor hat holding E,7 ❑❑ ❑ ❑ ❑ Utenslls and EqulpneM1t .2653, .2654, 1663 45 ❑ quipmen , oo non- oo ccntacl surfaces approved, cleanable, properly designed, constructed, & used z a ❑ ❑ ❑ 18 ❑ ❑ ❑ [� Proper cooling time & temperatures s = ❑ ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 0 ❑ Warewas stri faciities' installed, maintained, & used; to st s t i ps + s ❑ ❑ ❑ ❑ 20 m ❑ ❑ ❑ Proper cold holding temperatures a I]❑ ❑ 1111 47 ❑ Non-food contact surfaces clean + ❑ ❑ ❑ ❑ 21 ❑ V) ❑ ❑ Proper date marking & disposition a R❑ 0 ❑ ❑ Pk sisal Fsoiities .2654, .26$5,.2656 22 ❑ ❑ ❑ n Time a s a public heath control: procedures & 2 , ❑ ❑ ❑ �4 records ❑ 48 ❑ ❑ Hot & cold water available; adequate pressure 2 + o ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflowdevices z t ID ❑ ❑ ❑ 23 ❑ ❑ I Consumer advisory providedfor raw or undercooked Foods Hg Ell ❑ ❑ ❑ 50 ❑ sewage & waste water Properly disposed z + 'E ❑ ❑ ❑ Highly Susceptible Populations .2653 51❑ ❑ Toilet facilities: pmpe rly constructed. supplied ' El El El 24 E]E)m Pasteurized foods used; prohibited foods not = offered , 0 ElEl El&cleaned 52 ❑ Garbage & refuse praperlydisposed; facilities maintained ' ° 71 El El Chemical .2653, .2651 25 ❑ ❑ k Food additives. approved & properly used a❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed, maintained & cleantEl 26 El ElTo>ccsubstances properly identiUod ctorad. & utod z ❑ ❑ ❑ ❑ $4 ❑ Meels ventilation & lighting requirements; designated oreasused Conforma ce w4hApproved Prooedures .2653p .2954. 2658 Total Deductions: $ 27 ❑ ❑ Compliance with variance, specialized pre cess, z reduced a en packing criteria or HACCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Heallh & 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: P.O. BEQ Establishment ID: 2018011399 Location Address: 254TH STREETS"N❑Inspection ❑Re -Inspection Date: 0511812017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: IV Wastewater System: F MunicipallCommunity ❑ on -sire System Email 4ARNSTRCN3S(DCHARTERMET Water Supply: R1 Muniei allCommunity On -She System Permittee: RICHARD ARMSTRONG Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp EGGS. REACH IN COOLER 42 SLICED PREP COOLER 43 HAMBURGER HCT WELL 144 BBQ HCT WELL 140 GRAVY HCT WELL 144 CHILI REACH IN COOLER 41 BALOGNA REACH IN COOLER 38 HAM REACH IN COOLER 38 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. 8 6-301.12 Hand Drying Provision - PF DID NOT HAVE PAPER TOWELS AT HANDSI NK. 14 4-602.11 Equipment Food -Contact Surfaces and Utensils-F•equency - P MOLD FOUND ON SPLASH PLATE OF ICE MACHINE. CDI - SPLASH PLATE WAS WASHED AND SANITIZED. FOOD RESIDUE =OUND ON BLADE OF SLICER. 1 21 3-501 .17Ready-To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF CHILI, COOKED TURKEY, ANL] BALOGNA WERE NUI DA E MARKED IN RLACH IN COOLER. MUs I DATE MARK ALL READY TO EAT FOODS. [FIs]ell���1►1►1��ar1G�l�rfsl�:�l►�11►69� 1[•]kip First Lasf Person in Charge (Print 8 Sign): Natalie Armstrong First Lasi Regulatory Authority (Print& Sig n):LLIKE SEARS REHS 1D: 1896 - Sears, LLkertication Required Date: 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 e Comment Addendum to Food Establishment Inspection Report Establishment Name: P.O. BBQ Establishment [D: 2018011399 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. 45 4-204.12 Equipment Openings, Clos .ares and Deflectors - C REPLACE TORN COOLER GASKET ON REACH IN COCLER AT HOT TABLE. REPLACE FRYER BASKET'INHERE HAND_E 15 WRAPPED WITH DUCT TAPE. 47 4-602.' 3 Nonfood Contact Surfaces - C CLEAN EQUIPMENT AND SHELVING AS NEEDED CLEAN GRATES OF LIP RIGHT FAN IN DISH WASHING .AREA. 53 6-201 1 Floors, Wal s and Ceilings-Cleanability - C REPAIR BASEBOARD AND CLEAN FLOORS BEHIND AND AROUND HOT HOLD STATION. CLEAN FLOORS BEHINDAND (UNDER EQUIPMENTAS NEEDED. CLEAN STORAGE RAC KS ANS EDUIPMENT AS NEEDED. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program 0HHSIsail equal o pp"u n ity employe r. Page 3 of Food Establishment Inspection Report, 312013 N/ seal)