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HomeMy WebLinkAboutChina View 010472 05 18 17Food Establishment Inspection Report Score: 96.5 Establishment Name: GHINAVIEW Establishment ID: 2018010472 Location Address: 31051STAVSW Olnspection ❑Re -Inspection City: HICKORY NG 28602 State: NC Date: 0 5 1 1 8 1 a 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: e 1 : 3 8 Pm Time Out: 0 2 ' 4 .7pm Permittee: FIRST MARK INC Total Time: 1 hr4 minutes Telephone: Category #: IV Wastewater System: OMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Facto rflntervention Violations: U Water Supply: ❑o Municipal/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 Health Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical obje rxs into hods. IN 9Ui N1A N Compliance Status our 101 11 VR IN OUT NfA Np Compliance Status OUT G01 R VR Supervision .2652 Safe Food and Water .2633, .2653, .2658 1 ® ❑ ❑ PIC Present: Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 26 © ❑ ❑ pasteurized eggs used where required ❑ r a ❑ ❑ ❑ Employee Health .2652 29 A ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 m❑res Management, employees knowledge: onsibilitis &re Dito rluj ❑ ❑ ❑ 38 ❑ ❑ 0 Variance obtained for specialized processing❑I •?❑❑❑methodsProper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good Hygienic Practices 2652, .2653 91 ❑ Proper cooling methods used, adequate equipment for temperature control 0 5 ❑ ❑ ❑ 4 ❑ Pro er eatin tasting, drinkin or tobacco use P g 9 a a ❑ ❑ ❑ ❑ 92 i0 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 . a ❑ ❑ ❑ 5 m ❑ No discharge from ayes. Wase or mouth y + 0❑u ❑ ❑ ❑ 33 ® ❑ ❑ ❑ Approved thawing methods used El OLD a ❑ ❑ ❑ Preventing Contamination by Hands .2852, .26SS, .2655,.2$36 6 14 ❑ Hands clean & properly washed a ❑0 ❑ ❑ ❑ 34 ❑ 11 0 II Thermometers provided & accurate ❑ r •: ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contact with RTE Foods or pre- a ❑❑ ❑ ❑ a rovedalterate rocedure ra ell followed Identifioation .2663 3i J❑ Food grope dy labeled' Original Container 0 + •: ❑❑❑8 1Food ❑ Handwashing sinks supplied&accessible 2 I� ❑ ❑ prevention of food CantaminaHon 28b2,.28b3, 2684,.2688,.2667 Approved Source .2653, .2655 36 ❑ Insects & rodents not present; no unauthorized❑ animals + ,� ❑ ❑❑ 9 W ❑ Food obtained from approved source 2 ❑Q ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage &display ❑ ❑ ❑ 10 ❑ ❑ [J Food received at Proper temperature z 0❑a ❑ ❑ ❑ 38 ifl ❑ Personal cleanliness El a ❑ L] Ll 11 � ❑ Food in good condkian, safe &unadulterated z ❑0 ❑ ❑ ❑ 38 ❑ Q + Wiping cloths. properly used & stored AI ElEl❑ 12 E]E]I [E❑ Rquired records availahle. shellstock tags, paerasite destruction 2 ❑ ❑ ❑ ❑ 481I1 1M ❑ ❑ l Washing fruits 8vegetables Ell c ❑ C1 C1 Protection from Contamination .2653, .2654 13 © ❑ ❑ ❑ Food separated & protected Proper use of Utensils .26 53. .2654 41 14 ❑ In -use utensils: properlystored 711 ❑ ❑ ❑ 14 © ❑ Faod-contact surfaces: cleaned & sanitized a Q Ell❑ ❑ ❑ 42 Q El equipment &linens properly stored, dried & handled 11 dried E ❑ 11 El 15 ® ElProperdisposftion of returned, prev iouslyseTVed. 2 reconditioned. &unsafe food El0 ❑ ❑ ❑ 43 L] & single -service articles: properly stored stored&used ❑ ID] 11PotentiallyHasardousFoodTlme/Temperature 2658 16 ® ❑ 1 ❑ 1 ❑ Proper cooking time & temperatures a F101 ❑ ❑ ❑ 44 Gloves used properly a ❑ ❑ ❑ 17 © ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Bel Open *of .7838, -2654, .2683 45 ❑ 0 Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used r + ❑ ❑ ❑ 18 [J ❑ ❑ ❑ Proper cooling time & temperatures a s o ❑ ❑ ❑ © ❑ ❑ ❑ Proper hot holding temperatures a El a ❑ ❑ ❑ 46 A ❑ Ware19 facilities: installed, maintained. & used; test stops used. to s strips + � _ ❑ ❑ ❑ 20 l[M ❑ ❑ ❑ Proper cold holding temperatures t FIE] ❑ ❑ ❑ 47 ❑ iM Non -Food contact surfaces clean a ❑ ❑ ❑ 21 lI ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2855, .2658 22 ❑ ❑ [N ❑ Time as a public health control: procedures & 2 ❑❑ ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water availahie . adequate pressure z + 117111711171 Consumer Advisory .2683 49 [J ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or undercooked foods i❑o ❑ ❑ ❑ 50 i J ❑ Sewa a &waste water ro ell die Deed g P P Y io 2 + ❑❑❑ Highly Susceptible Populations .2653 S1 n ❑ ❑ Toilet facilities; properly constructed, supplied & cleaned a ll ❑ ❑ ❑ 241010111 Pasteurized foods used. prohibited foods not offered ❑ ❑ ❑ ❑ 52 ElGarbage & refuse properly disposed; facilities maintained r a El 11 El .2653..2651 25 ❑ ❑ Q Food additives approved & praperlyused + ❑Q ❑ ❑ ❑ 53 ❑ IN Physical facilities installed, maintained & clean 2 Ei 0 ❑ ❑ ❑ 28ElEJ7exiesubsianees properly Wentited stored. 8 used E1 ❑ El El 54 El Meets ventilation & ligdhting requirements; designated areas use 71:1 A •5 El El El Conformance with Approved Proceduen 2653,.2654,.2658 Deducti❑ns: 3.5 21 ❑ ❑ ry Compliance wdh variance. specialized process. ❑❑ ElEl11Total L7 reduced oxygen packing criterla OF HACCP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program DHH 5 is an equal opportunity employer. GR oa Page 7 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: CHINAVIEW Establishment ID: 2018010472 Location Address: 3105 1ST AV SW City: HICKORY NC 28602 State: NC County: 18 Catawba Zip: 28802 Wastewater System: R Municipal/Community ❑ On -Site System Water Supply: © Municipal/Community ❑ On -Site System Permittee: FIRST MARK INC OInspection ❑Re -Inspection Date: 05/1812017 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp LETTUCE RECENTLY 50 RAW SHRIMF WALK IN 39 EGG ROLL OPEN TOP PREP 40 LETTUCE WALK IN 38 COOKED OPEN TOP PREP 40 COOKED OPEN TOP PREP 41 RAW OPEN TOP PREP 40 COOKED COOLING 117 EGG ROLL FRYER 206 RAW BEEF WALK IN 37 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. 31 3-501.15 Cooling Methods - PF COOL FOODS USING APPROPRIATE METHODS -- Cal: PLACED ON SHEET PANS AND PUT IN WALL( IN COOLER TO ACHIEVE PROPER COOLING RATE 39 3-304.14 Wiping Cloths, Use Limitation - C STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE 45 . 4-501.12 Cutting Surfaces - C REPLACE/REFINISH WORN CUTTING BOARDS Person in Charge (Print & Sign): LAP Regulatory Authority (Print & Sign): JASON First Last LOK First Last HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( J - / Llw Li MIALIf joo North Carolina Department of Health & Human Services + Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 N/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: CHiNAVIEW Establishment ID: 20180IG472 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 4-601.11 (8) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C CLEAN DOOR GASKETS, HANDLES, SHELVES, ETC 5'.i 6-201.11 Floors, Walls and Ceilings-Cleanability - C ' . 6-501.12 Cleaning, Frequency and Restrictions - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED 54 4-202.18 Ventilation Hood Systems, Filters - C CLEAN HOOD FILTERS AS NEEDED North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal op port unityemployer. Page 3 of Fo d Establishment Inspection Report, 3r2013 Spell