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Home My WebLink AboutMidway Boathouse and Grill 011108 05 22 17Food Establishment Inspection Report Establishment Name: MIDWAY BOATHOUSE AND GRILL Location Address: 8693 E HWY 150 City: TERRELL State. NO Zip: 28682 County: 18 Catawba Permittee: LANCASTER WATERFRONT LLC Score: 98.5 2018011108 (Inspection ❑Re -Inspection Date: 05/ a 7/ a 0 1 7 Status Code: A Time In: 0 8: 3 1 6 Time Out: 9s4 pm Total Time: 1 hr 14 minutes Telephone: (828)478-3078 Category#: IV Wastewaters stem: FDA Establishment Type: System: ❑Municipal/Community ❑� On -Site System No. of Risk FactorHntervention Violations: D Water Supply: ❑Municipal/Community MOn-Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Heradh Interventions icenan c.rlrc,'.c ki druld rovencebe Qanm omenbpmp rooaeome n.... P, mu H anch hatrovionterm,rC -tal roe,.. nor nprevent w0dro,name» 9,I ryPry Good Retail Practices Good NNa p,eereea. P,nr un nfpemgen; do—sal,. am physical said, ,to bud,. 5 Compliance Status Compliance Status 6uperviei.. 3163 $a% Food and Water .36,313611,2153 1 rel 'f' ❑ ❑ Pck`,'tetlnf Demonstrrationformtau Gelsn by a program an per ❑ ❑ ❑ ID ❑ ❑ Pasteurizetl eggs usetl where requlretl o ❑ ❑ ❑ Employes Health Re/3 39 ❑lill Waterantl l<elrom approvetl source o❑❑❑ 3 Y' El ms ensment. employees knowledge: oldies &ice tin ❑ ❑ ❑ a0 E]E]IfJ .af Varionce obtained for s specialized methotls pe processing 00 o ❑ ❑ ❑ ]rilin ❑ Proper f organic Food Tropical COMroI .2613..3644 Good Hygienic Pneaetl .2662. .2063 ]I ❑ P,aper coaling meme(is usmtmecdntrol quote egmpmenlfor tem o °❑�O d �] ❑ Proper eating, tasting, drinking . or tobacco use Q❑❑❑ ]3 ❑ ❑ ❑ [m/ PladfxidpmperlycookedlarbatM1 lo.e, o 0O0 6 �❑ No discharge from eyes. no oWM1 se or m ° ❑ ❑ ❑ 33lie ❑ ❑ ❑ pppreved IMwing meNeds used o ❑ []In Preventing Contamination by Hand. 3163, 3153, 3666, 3666 6 ❑ Hands clean&properly washed ❑❑❑ ]d ❑ T hmmemetms prevN ed& acurate o ❑❑❑ ❑❑❑Nbrehand&cn td hitRe❑❑❑Fvvtl f sdae f . lolbe. NFAFIA ldnllfla110n 3eNcvedtnate IW ❑ Food properly labeled. original container❑❑❑ �❑ H endure shing sinks Supplied&accessikle ❑❑❑ Prevention of Food Conbm lection 36112,3653, 26,3..3666,.3117 Approved source .2663..266/ 9 ❑ Food obtained from approved source s ❑ ❑ ❑ ]6JF ❑ Insects & rodents not present, no unauthorized s ❑ ll ❑ ❑ ]Tq W ❑ Contamination prevented during food preparation. storage&deplay EEEE 10 ❑ ❑ J Peod re<ervetl at proper temperaturt o ❑ ❑❑ L R ❑ Personal cleanliness o ❑ ❑ ❑ 11 ❑ Food In good candNen. rata& unadulterated o❑❑❑ 09 El wringclmhs_ properly used& cored 4:o ❑ ❑❑ 13 E]❑ m ❑ Requiredec rordsavailably_ m inlsta<ktags. parasite destruction lEE]9 ❑❑ El El 40 Q ❑ ❑ Washing traits &vegetables o ❑❑❑ ProNsHon from Contamination .3163,.3166 1] ❑ ❑ ❑ Food sepm.,'d&pr,,1kn tl j❑❑❑❑ Proper gee orelanal. .361131 41 ❑ 11—se utensils: Property stored u ❑ Pool mora:umc0:: id.a. it & sanNzed ❑ ❑ ❑ ❑ d3❑ urensos.egmpmem& linen¢ Property mined. druid&handled 151x❑PraPer dicPecM1ien eM1etvrned. previevNcerved, andironed&unsafelaad ❑oo❑ Wstared&used1661 ❑ Sin -me&single-service articles: propertylicatinlhlly FEIE] Hminutes. Food Tlmelyd. pmelure .3163 ❑ ❑ ❑ Proper<ooking time&temperatures +❑0❑❑❑ dd ❑ Gloves us ed properly 11 ❑ ❑ ❑ Proper r.he aling procedures for hothaming a ❑ ❑❑ ebn.SHmd Equyment 3e/3. 3163. 2663 di e ❑ qulpme rat, food n on food contact an races approv ed, cleanable, designed, n minced, & va ad uEl s ❑❑❑ ll ❑ ❑ ❑ %Proper cooling time &temperatures o Q 010 19 ❑ ❑ ❑ Pm per hath aiding tem Remains o ❑ njo 46 ❑ Warewashingfacilities: Installed, maintained,& need. slaps ° ❑❑O 311 �{J ❑ ❑ Prepee Geld holding temperatures o ❑ I]❑ 41 ❑ Nan -toad conUd surfaces clean o ❑�� 31 ❑ ❑ ❑ Proper data marling& disposition o ❑❑❑ Physicalliminlim 2¢/6..20//.2610 46 Vir ❑ ❑ Hot &-dormer available; adequate pressure JEJE ❑ ❑ ❑ 33 ❑ ❑ ❑ Tial as a publlchealth control: processors ° ❑ ❑ ❑ rda COn.umsMFHory< 2/63 3 49 jr ❑ Plumbing Installed; proper ba<kflowdevi<es T c❑❑❑ 3]❑❑ undercookedloods providedlor rawor s❑❑❑54 ❑ passage & mama wabr properly disposed z o❑JEE Highly So ... plibla Popbtien. .36,3 0 SI ❑ ❑ Turn facilities propen"onsvaaed. suppled 8 cleaned ❑ 3d ❑ ❑ Pasteurized foods used, prohibited foods not offered s ❑ ❑ ❑ 53 is ❑ Garbage&,afusa properly disposed: bcilities me nWlneit °❑ Chemical .26,3..2613 3] ❑ ❑ Food additives: approved A properly used o ❑❑ ❑ 9] ❑ Physical lacilitius mitllbd. maintained & clean o ❑ 36 ❑ ❑ is au .,rax. rue en e a ere uu ❑ ❑ ❑ 1d ❑ Meals ation Iron 81co ing mqui emmis: , desgnated a sed , ° ❑ Cvnbrm rm man Approved P...db,.. .26,3.R6Na2668 � Total Deductions: 1.5 complI wim variance. ape<Wnzed ea 33 ❑ ❑lfl reduced o en pa<hn <,neria or HN�CP piah ° ❑ 17 ❑ North Carolina Department of health I Human Services. Division of PublkHeaM a EaviroamenWlHeaM Sohi •Food Production Program 0 His Is an agual opportunity employer. re the Ppe. M_ hares.L 011samnM lnapa.don Report JQOU Comment Addendum to Food Establishment Inspection Report Establishment Name: MIDWAY BOATHOUSE AND GRILL Location not holding Establishment ID: 2018011108 Item Location Temp Item Location Temp chicken drawer cooler 38 Location Address: 8693 E HWy 150 City: TERRELL State. NC County: 18 Catawba Zip: 28682 Wastewater System: ❑ Mum opauCommumlly ® on $ne symem Water Supply: 0 hluniawlXommumly p onsite sywem Permittee: IANCASTER WATERFRONT LLC Telephone: (828)478-3078 ffilinspection ❑Re -Inspection Date: 0512212017 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: Email 2: Email 3: tome[. prep cooler 39 ham prep cooler Temperature Observations Item grhs Location not holding Temp 144 Item Location Temp Item Location Temp chicken drawer cooler 38 gravy hot holding 151 fish welkin cooler 37 beans not holding 148 beans walk in cooler 37 lenuce prep cooler 39 tome[. prep cooler 39 ham prep cooler 39 eggs reach in cooler 39 Punta roach in cooler 39 Violations cited in this report Observations and Corrective Actions must be Corrected within the time frames below or as stated in sections 8-405.11 of the f. d Cq 42 Air dry pans before stacking. 4-901.11 Equipment and Utensils, Air -Drying Required - C s✓( 47 Need to clean tops and sides of equipment and shelving throughout. 4-602.13 Nonfood Contact Surfaces - C 53 Need to clean walls near fryer. 6-501.12 Cleaning, Frequency and Restrictions - C First Last Person in Charge (Print B Sign): colleen lambert (ID9-_ �_ Q-. {iC1Y\ .i First Last Regulatory Authority (Print B Sign):paige levin RENS ID: 2031 - Levin, Paige Verdiralion Required Dale: REHS Contact Phone Number: ( ) - North Carolima Department of Health &Human$arvicasDioum of PublicHeaM m n EmiimnenmlHen"section a Food Protection Program clean R an .,our oppomm, empbyer. 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