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Home My WebLink AboutThe Landing 010430 05 22 17Food Establishment Inspection Report Establishment Name: LANDING (THE) Location Address: 4441 SLANTING BRIDGE RD City: SHERRILLS FORD State: NC Zip: 28673 County: f8 Catawba Permittee: GENERO ENTERPRISES INC Score: 96.5 2018010430 AInspection ❑Re -Inspection Date: 05/ a a/ a 0 1 7 Status Code: A Time In: LO 4 x 0 mp Time Out: Parr_10 m Total Time: 1 hr 12 minutes Telephone: Category #: IV Wastewaters stem: ❑�Munici al/Communi FDA Establishment Type: Y P ry ❑te Supp System No. of Risk FactorHntervention Violations: t W ater Supply: ❑Municipal/Community �On-Sde Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions a . ho an c.rlrc,'.c schira car scurromdw an. c.,.aspmp go00omeli.... P, mc H rich nervennee.C -tal me6565nor n prevent b00brM r inef 0rl ryury Good Retail Practices Good PNJ Pracrees. P rev on efpetagl coeecale slC thyroid aeetls lab 6 ads. s Compliance Status Compliance Status auPerviei.. 3153 sale Food and Water Rpu, 3658. 2658 1 � ❑ ❑ Plck`,'r:tlnf DemonstrrationfC inflection n by program an per TJ ❑ ❑ ❑ ID ❑ ❑ 19 Pasteurizetl eggs usetl where requlretl o ❑ ❑ ❑ EnpbyeeHUI1M1a Rp63 39�❑ Water ands l<e lrom approvetl source o❑❑❑ 3 ❑ management. s ar eflubtfor & employees e mad knowledge.. ❑ ❑ ❑ ]p ❑ ❑ Variance obtained for specialized missile, methods 00 s ❑ ❑ ❑ ] ❑ Proper of reporting. msNdianflexcluslon ®❑�❑ Food Temporal Control .2653..2665 Good Hygienic Proceeds .2662. .2063 ]1 111 ❑ Proper coaling methodsuscentrolqu... egmpmmlforlem °❑❑� I ❑ Proper eating. tasting. drinking. or tobacco use ❑❑❑❑ 33 ❑ ❑ ❑ (I Plain, food proper" cooked lar bol na%Ing ° 000 6 ,J, p ❑ se or m No discharge from eyes. no oWM1 ❑ ❑ ❑ ]] O ❑ ❑ ❑ Approve! thawing methods used nq ° ❑ ❑ ❑ Preventing Contamination by Hand. 3153, 3153, 3651 6 ❑ Hands clean&properly washed o ❑❑❑ 3d In ❑ Tbmmemeters local&acurate ° ❑❑❑ T ❑ ❑ ❑ No bare M1and cantadwnh RTEfaotls ar pre vert alternate fcadufe r r lolbwad s ❑❑❑ Foods ldanlltiaflion 306c 35 ❑r ❑ Food properly labeled. original<ontainer c❑❑❑ 1 ❑ Hindwa rich sinks supplledflaccessikle ❑❑❑❑ Praveallow of FPPd Carosinl 3652,3653, 365a.36q,.LR Approved Souna .2163. R666 36 O ❑ Insects & rodents not present, no unauthorized animals s ❑ ❑ ❑ 9 ❑ Food obtained from approved source s ❑ ❑ ❑ IT D ❑ Contamination prevented during food preparaLon. storage fltlisplay EEEE 10❑❑ Food re<ery ed at proper temperature °❑❑❑ a 0 ❑ Personal cleanliness o ❑ ❑ ❑ 11 olin ❑ Food ingood concede. sale d unadimmand °❑❑❑ 3-9 he ❑ Wipiagclotbs_ properly a considered o ❑❑❑ 13 ❑ rar ❑ VJ ❑ Requ lredmcordsavailable_ staircase tags. parasite destru<bon ❑❑ ❑❑ d0 Q ❑ ❑ Wasbmglruits&vegetables o ❑❑❑ Probeuon from Conlaeinalion .3153,.3154 1] • ❑ ❑ ❑ Foodseparated&pratected J❑ ❑❑ ❑ Prepargeaofelanile .26531 41 ElIrouse utensils: prapsmi stored o ❑ ❑ ❑ 14 ❑ Faatl-comer furnace : planned& Sunni ❑❑❑❑ 43�° Utensils. equiperentfl linens: Property stared crrec&nanclec °❑❑❑ 1s 10 El Proper cisPesnis cot relerned. pwaieosNservec, 2 El antlitionecflu -safel ed 43 ❑ Sing -as&single-service merles: pope my staretl & us sit °❑❑❑ financially Ha..MPu. Food Tleelree p usedur. .2153 16❑❑❑ Proper cooking time&temperatures 0❑❑044 ❑ I Gloves usetl properly °❑❑❑ 17 ❑ ❑ ❑ Proper reheating procedures for hat holding a ❑ ❑❑ ebn.ib.nd Equipm.nt 3153..21 2663 43 ElaPProvad,con quipme nt, food n on food contact an races l&uan ablee,p ro perly design ed, a ad o El ❑❑ 1E El El El Proper cooling time& temperatures ° c Q� 19 ❑ ❑ Proper mat no Ming temporal o ❑ � � Zip d6 e ❑ Warewasbingfa<ilitiesanstalled, maintaiirml sed test slaps ° ❑ ❑O io L{J ❑ ❑ cele beteing temperatures ° ❑ d1 ❑ Nan-batic-orctsudack—barn ° ❑�11 31 ❑ d ❑ ❑ Proper date marling& cisporrien r ifil I@ E] E] phyebal Faeiellds 3154..2155.3151 43 JC ❑ ❑ Hat& -Id wstar available, adequate pressure JEJEj❑❑❑ 22 E] ❑ F!i ❑ Tomaasa a public event control: procedures ° ❑ ❑❑ Consumer Advise, .2663 3 49[F❑ I Plu mei ng In stalled, p m per backflow¢¢vice s 2 ❑❑❑ 33❑❑ undercookedess, provided for raw or s❑❑❑s0 food a [�❑Incorporation- Sewage& memo water properNeispesed ❑❑❑ Highly So ... pllbla Popbtion. .3153 IToilet 51 96 ❑ fa<ilnies: propane IsmoU sted. railroad flcleaned❑❑❑34 ❑ F� ❑ `Yoffereds Pasteurized (Dods used; prohibited (Dods not s ❑ ❑ ❑marbtained s3 ❑maintained Nsa properly dispusad: bcilities JE ❑ ❑ ❑225�4 Chemical .26431 r ❑ ❑ jilk[f Food additives: approvedfl properly used ° ❑ ❑ ❑ s] ❑IFIriescril maintainac&dean ❑ ❑❑Mealskingom8lgbting ❑ ❑ is su sen xs m e en a acre 65re ❑ ❑ ❑ 54 ❑used 5ustllbc. requi amants:36 ❑ ❑❑Conbm eRhAppendPdseedg,.. .f652.R665a3656 -0r Total Deductions: 3.5 complmncervihvarmn<e. ape<Wnzed ea 31 ❑ ❑ reef o en pa<km <rneria°r HA�CP,.Ir ° ❑ ❑ North Carolina Department of Health I Human Services a Division of PublkHeaM a EaviroamenWlHeaM Search ill Protection Program DH HS Is an peal opparger, yemployer vas ds : Pper M_ hares.E 011samnM lnapasdon pepo4 J000 Comment Addendum to Food Establishment Inspection Report Establishment Name: IANDWG(THE) Location Establishment ID: 2018010430 Item Location Temp Item Location Temp Location Address: 4491 SLANTING BRIDGE RD City: SHERRILLS FORD State. NO County: 18 Catawba Zip: 28673 Wastewater System: ® Muniripsucommupay O onandsystem Water Supply: ❑ Munidpmrcommun4y p on -see system Permittee: GENERO ENTERPRISES INC ffiInspection ❑Re -Inspection Date: 0512212017 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: Email 2: Email 3: chicken hot holding 144 ribs reach in cooler 38 hem reach in cooler 38 lettuce prep cooler 39 Observations and Corrective Actions Violations cited in this report must be conttted within the time frames below or as stated in sections 8-405.11 of the food c,de. 21 Sliced deli meat in pizza cooler with no date. Follow date marking procedures with all applicable foods. CDI were dated. ✓ 3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF shall 45 Replace split cooler door gaskets. Utensil rack must be sealed and washable. 4-501.11 Good Repair and Proper Adjustment -Equipment- C 47 Need to clean: shelving in walk in coolers, tops and sides of equipment (especially around pizza prep area.), and top of dish machine. 4-602.13 Nonfood Contact Surfaces - C First Last Person in Charge (Print 8 Sign): chdatina mollis � J First Last O Regulatory Authority (Print 851gn):paige levin RENS ID: 2031 - Levin, PaigeVerdirahon Required Dale: REHS Contact Phone Number: Nsts one Cassano catamount of Health &Human$ervras 0 Oinium of PublicHeaM a Environmental House Section a Food Punched Program OHHS a an handed, ... a, employer. >apai q _ ime rsumnnrwm nspecmn Repnq vsnu Temperature Observations Item Location Temp Item Location Temp Item Location Temp chili hot holding 151 tomato prep cooler 40 .so hot holding 148 lemuce walk i cooler 38 rice hotholding 148 been. ha holding 151 chicken hot holding 144 ribs reach in cooler 38 hem reach in cooler 38 lettuce prep cooler 39 Observations and Corrective Actions Violations cited in this report must be conttted within the time frames below or as stated in sections 8-405.11 of the food c,de. 21 Sliced deli meat in pizza cooler with no date. Follow date marking procedures with all applicable foods. CDI were dated. ✓ 3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF shall 45 Replace split cooler door gaskets. Utensil rack must be sealed and washable. 4-501.11 Good Repair and Proper Adjustment -Equipment- C 47 Need to clean: shelving in walk in coolers, tops and sides of equipment (especially around pizza prep area.), and top of dish machine. 4-602.13 Nonfood Contact Surfaces - C First Last Person in Charge (Print 8 Sign): chdatina mollis � J First Last O Regulatory Authority (Print 851gn):paige levin RENS ID: 2031 - Levin, PaigeVerdirahon Required Dale: REHS Contact Phone Number: Nsts one Cassano catamount of Health &Human$ervras 0 Oinium of PublicHeaM a Environmental House Section a Food Punched Program OHHS a an handed, ... a, employer. >apai q _ ime rsumnnrwm nspecmn Repnq vsnu Comment Addendum to Food Establishment Inspection Report Estab l is hment Name: -L DING (THE) Establishment ID: 2018010430 Observations and Corrective Actions ✓ Violations cited in this report must be corrected within the tore frames below, or as stated in setlions 8-405.11 of the food Code. Spin 53 Need to replace floor tiles that are broken. Replace stained or cracked ceiling tiles. If going to leave back door open, must be screened. 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-102.11 surface Characteristics -Outdoor Areas - C xonh Carl oeyaromtol Health a Kemp. serves• onl or Pubr¢Hall a Em enbl Hall section . Food Protection Program I oxxs�s a� eae=i opportunity emeior=r�n A, in, 3a � fine[m blK n m<m lnapecter...p., vmu