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HomeMy WebLinkAboutSherrills Ford Optimist 140281 05 22 17.JH.PDFFood Establishment Inspection Report Score: 99.5 Establishment Name: SHERRILLS FORD OPTIMIST Establishment ID: 2018140281 Location Address: 1752 MOLLYS BACKBONE RD Olnspection ❑Re -Inspection City: SHERRILLS FORD State: NC Cate: p 5 Jr a a l a p 1 7 Status Code: A Zip: 28573 County: 18 Catawba Time In: 0 5 : 3 1 pm Time Out: 0 & ' 2 3 pm Permittee: SHERRILLS FORD OPTIMIST Total Time: 52 minutes Telephone: (704)880-4664 Category#: II Wastewater System: ❑MunicipallCommunity [EOn-site System FDA Establishment Type:No. of Risk Facto rflntervention Violations: U Water Supply: ❑a Municipal/Community ❑On -Site Supply No. of Repeat Risk Factorllntervention Violations: ti Foodborne Illness Risk Factors and Public Health Interventions Risk factors: contributing factors that increase the chance ofdeveloping foadborrre illness. Public Hearth Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of palhogens, chemicals, and physical neje cts into hods. IN 9Ui N1A N Compliance Status our Gnl R VR IH OUT NfA Np Compliance Status OUT Gril R VR Supervision .2452 Safe Food and Water .2633, .2056, .2450 1 m ❑ ❑ PIC Present: Demonstration-Certdica[ion by program and perform duties ❑ ❑ ❑ ❑ 28 [1 [1 Elpasteurized eggs used where required l r o El El 171accredited Employee Health .2652 29 11 ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 d ❑ Management, employees knowledge. onsibFlitis & re ortn rluj ❑ ❑ ❑ 30 � ❑ ❑ Variance obtained fors ecialized rocessinres P P g❑ I •7 ❑❑❑methods3 ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Tem peratio ra Control .26 53. .2654 Good HYgienic Practices 2652, .2653"'00 65331®❑ Proper cooling methods used, adequate ❑ equipment for temperature control + ' o ❑ ❑ ❑ 4 © ❑ Proper eating. tasting, drinking. OF tobacco use z Q ❑ ❑ ❑ 32 1 1 El El El Plant food properly cooked for hot holding 0 r a El El E]5 Q ❑ No discharge from ayes. Wase or mouth + 0❑� ❑ ❑ ❑ 33 0 L] L) L] Approved thawing methods used El . r c Ll Ll Ll PrevenBng Contamination by Hands 2652, .2055, 2055,.2$56 6 i1 El Hands clean & properly washed a oil ❑ ❑ ❑ 34 ElThermgmeter3 provided &accurate ❑ ❑ El El 7 A JI ❑ ❑ ❑ No bare hand contact with RTE Foods wpm- a ❑❑ ❑ ❑ ❑ a raved alternate rocadure ra ell followed Food Identifioation .2063 35 W1 ❑ Food grope dy labeledOriginal Container E1 + •: ❑ ❑ ❑ 0 lo ❑ Handwashing sinks supplied & accessible t 111 ❑ ❑ ❑ prevention of Food Contamination .2062p .2653. .2684,.2686,1667 Approved Source .2653, .265536 ElInsects & rodents not present. no unauthorized ❑ animals + ,� El El El ❑ Food obtained from approved source ❑Q Ll Ll Ll 37 3T ❑ Contamination prevented during food storage &display 2 t ° El El E]70 El El[r� Food received at proper temperature z ❑❑Q El El El 38 Q ❑ Personal cleanliness ❑+ r a ❑ ❑ ❑ 11 ❑ Food in good conciltion, safe & unadulterated ❑0 ❑ ❑ ❑ 35 N ❑ Wiping cloths. properly used & stored 0 : ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available. shellstock tags, parasite destruction s ❑ ❑ ❑ ❑ 40 0 ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Proteetion from Contamination .2653, .2654 13 Im ❑ ❑ ❑ Food separated & protected Proper use of Utensils .2659, .2654- 41 ❑ In -use utensils: properlystored ❑ ❑ ❑ 14 i� ❑ Fuod•contact surfaces: cleaned & sanitized 990 42 0 ❑ died & Utensils, &linens properly stored, dried &handled ❑ ❑ ❑ 75 ❑ Proper disposftion of returned, prev iouslyserved. reconditioned. &unsafe food 43 ❑ Single -use & single -service articles: properly stored&used ❑ ❑ ❑ Potentially }IasardausFood Time/Tem peraEura 2858 16 A ❑ ❑ ❑ Proper cooking time & temperatures a Fla ❑ ❑ ❑ 44 [ ❑ Gloves used properly + r a ❑ ❑ ❑ 17 ® ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipm*of .7638, -2654, .2603 45 [ ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used 1 + o ❑ ❑ ❑ 18 ❑ ❑ 0 ❑ Proper cooling time & temperatures a s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a i] o ❑ ❑ ❑ 46 0 ❑ Warewashing facilities: installed, maintained. & used; test strips ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures t F1 0 ❑ ❑ ❑ 47 d ❑ Non -Food contact surfaces clean a ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2634, .2055, .2658 22 ❑ ❑ � ❑ Time as a public health control: procedures & 2 ❑❑ ❑ ❑ ecords ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2653 49 0 ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ [� Consumer advisory provided for raw or undercooked foods i]o ❑ ❑ ❑ 50 [M ❑ Sewa s &waste water ro ell itis osed g P P Y p ' + ❑ ❑ ❑ Highly Susceptible Populations .2653 51 ❑ ❑ Toilet facilities; properly constructed. supplied & cleaned a ❑❑❑ 24 ❑ ❑ 0 Pasteurized foods used. prohibited foods not❑ offered Ll ❑ ❑ 52 mE]Garbage & refuse properly disposed. facilities maintained t r a El E] ElChem ical .2653..2657 25 ❑ ❑ [a Food additives approved & praperlyused + ❑Q ❑ ❑ ❑ 53 21 ❑ Physical facilities installed, maintained & clean El Ei a ❑ 1:1 El FR 1:1EJTeklesubstandes properly Wentited stored. 8 used • a❑ El El El54 0 ElMeets ventilation & lighting requirements. designated areas used •0 ❑ El Conformance with Approved Proeeduen 2653,.2654,.2650 Total Deducti❑ns; 6.5 27 ❑ 1 ❑ JEM I I Compliance with variance. specialized process . ❑ . ❑ ❑ ❑ ❑ reduced oxygen packing criterla OF HA GIP 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 On Page 7 of Food E stablishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: SHERRILLS FORD OPTIMIST Establishment ID: 2018140281 Location Address: 1752 MOLLYS BACKBONE RD O Inspection ❑ Re -Inspection Date: 0512212017 City: SHERRILLS FORD State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28673 Category#: II Wastewater System: ❑ Municipal/Community © On -Site Systam Email 1: shantaeb@lakenormanrealty.com Water Supply ❑Munici al/Community on-SiteSystam Permittee: SHERRI LLS FORD OPTIMIST Email 2: Telephone: (704)880-4664 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp HAMBURGER COOK TEMP 187 SLICED SANDWICH PREP 40 TOMATO SANDWICH PREP 39 LETTUCE SANDWICH PREP 41 HOT DOG REHEAT TEMP 189 CHILI REHEAT TEMP 177 CHEESE REHEATING --WITHIN 129 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. 34 4-203.11 Temperature Measuring Devices, Food -Accuracy - PF N/ . THERMOMETER PROVIDED WAS INACCURATE Spell READING 36 DEG F IN ICE BATH --SHOULD READ 30-34 CDI: CALIBRATED TO 32 DEG F IN ICE BATH First Last Person in Charge (Print & Sign): JESSICA COCKMAN First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( ) - North Carolina Department or Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program HHS is an equal opportunityemployer. AMS Page2of_ Food Establishment Inspection Report, 302013 F il