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HomeMy WebLinkAboutHeritage Care 160009 05 23 17.JH.PDFFood Establishment Inspection Report Score: 96 Establishment Na171q: HERITAGE CARE Establishment ID: 2018160009 Location Address- 3430 LESTER ST Inspection ❑Re -Inspection City: CONOVERState: NG Cate: a 5 1 a 3 l a p 1 7 Status Code: A Zip: 28613 County: 18 Catawba Time In: 1 0 . 6 0'0 pm Time Out: 1 1 i & 0) pm Permittee: CINaI LOCKMAN Total Time: 1 hr 16 minutes Telephone: (888)888-8888 Category#: IV Wastewater System: OMunicipallCommunity ❑On -Site System FDA Establishment Type: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 ofdeveloping foadborrre 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 ebje rxs into hods. I11 9Ui N1A N Compliance Status our Gnl 11 VR IH 1-111-1-1 Compliance Status OUT Gnl R VR Supervision .2652 Safe Food and Water .2633, .2653, .2650 1 m ❑ ❑ PIC Present: Demonstration-Certdication by accredited program and perform duties ❑ ❑ ❑ ❑ 28 © ❑ ❑ Pasteurized eggs used where required 0 r o ❑ ❑ ❑ Employee Health .2652 29 0 ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 m❑res Management, employees knowledge: onsibilitis &re ortn rluj ❑ ❑ ❑ 36 ❑ ❑ © Variance obtained for specialized processing❑r •?❑❑❑methodsProper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good HYgienic Practices 2652, .2653 31 ❑ p Proper cooling methods used, adequate ❑ equipment for temperature control 5 17111711171 4 ® ❑ Pro ereatin tasting, drinkin or tobacco use P g g� 9 z a ❑ ❑ ❑ ❑_ 32 � ❑ ❑ ❑Plant food properly cooked for hot holding 0., a ❑ ❑ ❑ 5 © ❑ No discharge from eyes. nose or moulh 0❑� ❑ ❑ ❑ 33 0 L] L) L] Approved thawing methods used Q . r a Ll Ll Ll Preventing Contamination by Hands 2852, .2855, 2655,.2$36 & ❑ Hands clean & properly washed a oil ❑ ❑ ❑ 34 [A ❑ I Thermometers provided & accurate 0 r •: ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contact with RTE Foods wpm- a ❑❑ ❑ ❑ ❑ at. Opp raved alternate rocedure re ell followed Food Identifioation .2663 [JE]Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 7BI03i ❑ Handwashing supplied & accessible t 111 ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2684,.2686,1667 Approved Source .2653, .265536 0 E] & rodents not present; no unauthorized ❑ animals animals + ,� El El El ® ❑ Food obtained from approved source ❑Q Ll Ll Ll 3T ❑ Contamination prevented during food preparation, storage &display 2 ° El El E]f0 El El 0] Food received at proper temperature z 0❑a El El El 38 0 ❑ Personal cleanliness ❑ r o ❑ ❑ ❑ 11 ® [I Food in good conciltion, safe & unadulterated ❑0 ❑ 1111 36 El© Wiping cloths. properly used & stored A : ElEl❑ 12 E]E]❑ Q Required records available. shellstock tags, parasite destruction 2 El E) E)Protection 40 0 ❑ ❑ Washing fruits 8vegetables ❑ _ ❑ ❑ ❑ from Contamination .2653, .2654 13 © ❑ ❑ ❑ Food separated & protected Proper use of Utensils .2659, .2654- 41 [� ❑ In -use utensils: properlystored ❑ ❑ ❑ 14 JE ❑ Fuod•contact surfaces: cleaned & sanitized 990 42 d ❑ died & Utensils, &linens properly stored, dried &handled ' ❑ ❑ ❑ 15 � ❑ Proper disposi[ion of returned, prev iauslyserved. reconditioned. &unsafe food 43 4 ❑ Single -use & single -service articles: properly + stored &used r ❑ ❑ ❑ Potentially Hasardous Food Tlme/Temperature 2653 18 © ❑ ❑ ❑ Proper cooking time & temperatures a Fla ❑ ❑ ❑ 44 0 ❑ Gloves used properly + a ❑ ❑ ❑ 17 ❑ ❑ ❑ © Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipm*of .7838, -2654, .2603 45 ❑ d Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used ❑ ❑ ❑ 18 ❑ ❑ ❑ ® Proper cooling time & temperatures a s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a i] o ❑ ❑ ❑ 46 EN ❑ Warewashing facilities: installed, maintained. & used; test strips , ❑ ❑ ❑ 20 © ❑ ❑ ❑ Proper cold holding temperatures t I] 0 ❑ ❑ ❑ 47 ❑ [�, Non -Food contact surfaces clean a ❑ ❑ ❑ 21 © ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2055, .2658 22 ❑ ❑ ❑ Time as a public health control: procedures & 2 ❑❑ ❑ ❑ ecords ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2683 49 Q ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑149Consumer advisory provided for raw or undercooked foods i]o ❑ ❑ ❑ 50 © ❑ Sewa s &waste water ro ell itis osed 9 P P Y io , + ❑ ❑ ❑ Highly Susceptible Populations .2653 31 0 ❑ ❑ Toilet facilities; properly constructed,supplied cleaned a ❑❑❑ 24 ❑ ❑ GJ Pasteurized foods used. prohibited foods not❑ offered Ll ❑ Li 52 ® ❑ Garbage & refuse properly disposed; facilities maintained 11 r a E] El iaal .2653..2651 25 ❑ ❑ Food additives approved & properly used + ❑Q ❑ ❑ ❑ 53 ❑ It Physical facilitie s installed, maintained & clean a 26 ❑ ❑ ieviesabohnees properly Wentited stored. 8 used • a❑ El El El54 4 ❑ Meets ventilation & lighting requirements; areas used •a ID ElEldesignated Conformanoewith Approved Proeeduen 2653,.26S4,.2669 Total Deductions: 4 27 ❑ ❑ Compliance with variance. specialized process. ❑❑ ❑ ❑ ❑ reduced oxygen packing criteria ar HACCP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program Ac DHH 5 is an equal opportunity employer. IN"Glx oa Page 7 of Food Establishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: HERITAGE CARE Establishment ID: 2018160009 Location Address: 3430 LESTER ST ❑# Inspection ❑Re -Inspection Date: 0512312017 City: CONOVER State: NG Comment Addendum Attached? ❑ Status Code; A County: 18 Catawba Zip: 28613 Category#: IV Wastewater System: © Municipal/Community ❑ On -Site System Email 1:Water Supply © Munici allCommunity❑on-Site System Permittee: CINDI LOCKMAN Email 2: Telephone: (888)888-8888 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp GREEN IMPROPERLY 122 GREEN PROPERLY COOLING 108 CHICKEN PROPERLY COOLING 111 CHEESE WALK IN COOLER 39 EGGS WALK IN 38 HAMBURGER COOK TEMP 169 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 USE PROPER COOLING METHODS TO ACHIEVE NECESSARY COOLING RATE OF .54 DEG/MIN (135-70) sa GREEN BEANS AT 122 DEG F (DEEP IN GALLON PICHER) DID NOTACHIEVE .54 DEG F 37 3-305.11 Food Storage -Preventing Contamination from the Premises - C DO NOT STORE FOODS ON FLOOR -- STORE AT LEAST 12" OFF FLOOR BOXES OF TORILLA CHIPS ON FLOOR 39 3-304.14 Wiping Cloths, Use Limitation - C WIPING CLOTHS TO BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE First Last Person in Charge (Print & Sign): Desiny Yates First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( - vcrnw00vil ncywicu vakc I > 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 Comment Addendum to Food Establishment Inspection Report Establishment Name: HERITAGE CARE Establishment ID; 2418160009 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-445.11 of the food code. 46 4-205.19 Food Equipment, Certification and Classification - C 4-101.19 Nonfood -Contact Surfaces - C FOODSERVICE EQUIPMENT TO BE APPROVED FOOD PROCESSOR, HAND -MIXER NOTAPPROVED--HOUSEHOLD USE ONLY SHELVES IN COOLERS CORRODED 47 4-601.11 (8) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C CLEAN COOLER/FREEZER DOOR HANDLES AND AREAS SURROUNDING DOOR HANDLES, GASKETS, SHELVES 63 6-201.11 Floors, Walls and Ceilings-Clea nability - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED North Carolina Dapartment of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal opportunity employer. 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