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HomeMy WebLinkAboutTabernacle Christian School 050033 05 22 17Food Establishment Inspection Report Sore: 98.5 Establishment Na171q: TABERNACLE CHRISTIAN SCHOOL Establishment ID: 2018050033 Location Address- 1225 29THAV DR NE Olnspection ❑Re -Inspection City: HICKORY State: NC Cate: a 5 Jr a a 1 a 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: t 1 : S 0 pm Time Out: 1 2 : 1 a � pm Permittee: ESTHERSAPOCH Total Time: 1 hr6minutes Telephone: Category #: IV Wastewater System: OMunicipallCommunity ❑ FDA Establishment Type:din-Site System No. of Risk Facto rflntervention Violations: Water Supply: ❑o Municipal/Community ❑Qn-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 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 161 11 VR IH OUT NfA Np Compliance Status OUT G61 R VR Supervision .2652 Safe Food and Water .2633, .2653, .2658 1 JpJDJD� PIC Present: Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ Pasteurized eggs used where required 0 r a ❑ ❑ ❑ Employee Health .2652 29 4 ❑ Water and ice from approved source Q + a ❑ ❑ ❑ 2 >h ❑ Management, employees knowledge. onsibilitis &e ortn rluj ❑ ❑ ❑ 38 ❑ ❑ �] Variance obtained fors ecialized rocessinWres p p g❑ r •7 ❑❑❑methodsProper use of reporting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good HYgienic Practices 2652, .265331 ❑ Proper cooling methods used; adequate Elo equipment for temperature control ❑ ❑ ❑ 11' 4 ❑ Proper eating. tasting, drinking. or tobacco use z a❑ ❑ ❑ ❑ 32 E) El E) Plant food properly cooked for hot holding 0 r a El El E]5 Q ❑ No discharge from ayes. Wase or mouth + 0❑� ❑ ❑ ❑ 33 Q ❑ ❑ ❑Approved thawing methods used Q . r c Ll Ll Ll Preventing Contamination by Hands .2852, JOSS. 1965,.2986 6 It ❑ Hands clean & properly washeda ❑0 ❑ ❑ ❑ 34 p El Thermometers provided & accurate El r ❑ ❑ ❑ 7 © ❑ ❑ No bare hand contact with RTE toods?rpre- a ❑❑ ❑ ❑ E)Food Opp rev ed alternate rocedure rs ell followed Identifioation 2663 35 Q E]Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 8 Q ❑ Handwashing sinks supplied &accessible t ❑ ❑ LlLl Prevention of Food Contamination .2062p .2653. .2684,.2688,.2667 Approved Source .2653, .265536 ElInsects & rodents not present; no unauthorized animals ❑ + ,� El El El9 © ❑ Food obtained from ❑ Q Ll Ll Ll source a 3T � ❑ Contamination prevented during food preparation, storage &display 2 ' ° El El E]70 El El 0 ❑ Q Food received at proper temperature z El 10 ❑ 38 Ll ❑i Personal cleanliness I] Ll I--] Ll11 � ❑ Food in good condkian, safe & Unadulterated❑Q El El 11 Elm 38 ® ❑ Wiping cloths. properly used & stored El 0 : El El❑ 12 E]ruction E]Elparasite Required records available. shellstock tags, s dest ❑ ❑ ❑ ❑ 48 i ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 ® ❑ ❑ ❑ Food separated & protected a QU] ❑ ❑ ❑ Proper use of Utensils .26 53. .2654 41 � ❑ In -use utensils: properlystored El E] E]14 LLj ❑ Food -contact surfaces: cleaned & sanitized a Q a Ll IJ Ll 42 Q El Utensils, equipment &linens properly stored, dried & handled : ❑ ❑ El15 ❑ Proper disposftion of returned, previouslyserved. 2 reconditioned. &unsafe food43 Elo El El ❑ Ll & single -service articles: properly stored &used ❑ Ll ElPotentiallyHasardousFoodTlme/Temperature 2658 18 ❑ ❑ ❑ 11M Proper cooking time & temperatures a F1 6 ❑ ❑ ❑ 44 [j ❑ Gloves used properly r a ❑ ❑ ❑ 17 ❑ ❑ ❑ 0 Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipm*of .7838, -2654, .2683 45 © ❑ Equipment, food & n?n•f?Od contact surfaces approved, cleanable. properly designed. con strutted. & used � + ❑ ❑ ❑ 18 Ll Ll Ll Q Proper cooling time &temperatures a s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a LIE] ❑ ❑ ❑ 46 Q ❑ Warewashing facilities: installed, maintained. & used; test strips + ❑ ❑ ❑ 20 ® ❑ ❑ ❑ Proper cold holding temperatures t FIE] ❑ ❑ ❑ 47 iq ❑ Non-food contact surfaces clean + • r a ❑ ❑ ❑ 21 ® ❑ ❑ ❑ Proper date marking & disposition ± PEI ❑ ❑ ❑ Physical Facilities .2834, .2855, .2658 22 ❑ © ❑ ❑ Time as a public health control: procedures & . ©❑ ©❑ records ❑ 48 Hot R cold water available, adequate pressure 721 + a ❑ [71 ❑ Consumer Advisory .2683 49 in ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 LlLl® Consumer advisory provided for raw or undercooked Foods ❑LI ❑ ❑ ❑ 19 � ❑ Sewa a & waste water ro erl dis ?sed 9 P P Y p ❑ ❑ ❑ Highly Susceptible Populations .2653S1 ❑ ❑ Toilet facilities; properly construct. supplied & cleaned ' a ❑❑❑ 24 LJLJ© Pasteurized foods used. prohibited foods not offered ❑ Ll ❑ ❑ 52 © ElGarbage & refuse properly disposed; facilities maintained 1 r a El E] El10 Chemical 2653..2653 23 ❑ ❑ �f Food additives approved & praperlyused ❑E] ❑ ❑ ❑ 53 fl ❑ Physical facilities installed, maintained & clean a or 1:1 El ❑ ❑ iekiesubslanees properly Wentited sterid. 8 used E1WI1 ❑ ElEl54 0 ElMeets ventilation &lighting requirements; designated areas used 71 1 E, •� ❑ El El Conformance with Approved Procedures 26153-26S4. 1669 Total Deducti❑ns: 1.5 27 ❑ ❑JE1Compliance with variance. specialized process. ❑❑ ❑ ❑ ❑ reduced oxygen packing criterla OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Heafth Section • Food Protection Program DHH 5 is an equal opportunity employer. GR on Page 7 of Food Establishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: TABERNACLE CHRISTIAN SCHOOL Establishment ID: 2018050033 Location Address: 1225 29TH AV DR NE City: HICKORY State: NC County: 18 Catawba Zip: 28801 Wastewater System: © Municipal/Community ❑ On -Site System Water Supply: © Municipal/Community ❑ On -Site System Permittee: ESTHER SAPOCH OInspection ❑Re -Inspection Date: 05122)2017 Comment Addendum Attached? ❑ Status Code; A Category #: IV Email 1: ANNREID@TABERNACLECHRISTIANSCHCOL.ORG Email 2: BRIANODHAM@TABERNACLEHICKORU.ORG Telephone: Email 3: SUMMERHOLMANa@TABERNACLECHRISYIANSCHOOL Temperature Observations Item Location Temp Item Location Temp Item Location Temp CORN HOT WELL 146 CHEESE REACH IN COOLER 40 HAM REACH IN COOLER 39 EGGS REACH IN COOLER 38 LETTUCE 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. 22 3-501.19 Time as a Public Health Control - RPF RECORD TIMESITEMPERATURES ON TIME CONTROL CHART FOR HOT FOODS Spell PIZZAS, SALAD MIX WITHOUT RECORDED TIMES TIMES ESTABLISHED AND LABELED AS NECESSARY 38 2-402.11 Effectiveness -Hair Restraints - C EMPLOYEES TO WEAR HAIR RESTRAINTS Person in Charge (Print & Sign): LINDA - Regulatory Authority (Print & Sign): JASON First Last DELLINGER First Last HUFFMAN REHS IQ: 1654 - Huffman, Jason REHS Contact Phone Number: ( - L ►► lt.� ti �.l oi- North Carolina Department or 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