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HomeMy WebLinkAboutLowes 216 Deli 020274 05 24 17Food Establishment Inspection Report Scare: 98 Establishment Name: LOWES 216 DELI Establishment ID: 2018020274 Location Address: 2631 S NC 127 HWY AAspection ❑ Re -Inspection City: HICKORY State: NC Date: 05 1 0 4 1 20 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 0 11 : 2 0 4 Pm Time Out: 2 : 0 5 pm Permittee: LDWES FOOD STORE INC Total Time: 45 minutes Telephone: (828)294-1555 Category#: IV Wastewater System:❑MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: 0 Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing faclnrs that increase the chancy otdeyelnping foodborne illness. Public 0eakh Interventions: Costrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practised Preventative measureslo conlrolthe addition ofpalhogens, ehemioals, and p hys ica l o bje cis is to mods. IX Q' U1 I R.'A - Compliance Status 0Ui G61 R VR IN OUT rllA X,p Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 2S ❑ [713 Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source Q ❑ ❑ ❑ 2 ❑ IJlanagement, employees knowledge. res onsibilities & re ortin �0 ❑ ❑ ❑ 3p ❑ ❑ ® Variance obtained for specialized processing P P g metho ds �,F7 ❑ ❑ 3 IE ❑ Proper use of reporting, restriction $ exclusicn 3❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .2653 37 © ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 Proper eatin tastin drinking, or tobacco use 32 N ❑ ❑ ❑ Plant food properly cooked for hot holding = 710 ❑ ❑ 5 ❑ No dischargefrom eyes. nose or mouth❑Q ❑ Li L1 33 @I ❑ ❑ ❑ Approved thawing methods used < •a ❑ ❑ ❑ Preventing Contamination by Hands .2652, .2653, .7655,.2656 6 © ❑ Hands clean & properly washed 4 QQ ❑ ❑ ❑ 34 Thermometers provided & accurate a ❑ ❑ ❑ 7 11 o baro hand contact with RTE foods or pro- a roved alternate rocedure properly followed a ❑� El35 Food Identification .2553 ❑ Food prope fly Is be led. o rig i n at c onta irre r z + a ❑ ❑ ❑ 8 ❑ Handwashing sinks supplied & accessible z ❑0 ❑ ❑ ❑ prevention of Food Contamination .2652,.7653,.2654,.7656,.2657 AP 'owed Source .2653, .2655 36 ❑ Insects& rodents not present; no unauthorized animals ❑ El 171 119 [� ❑ Food obtained from approved source z ❑0 ❑ ❑ ❑ 37 ❑ Contamination prevented during food storage &display 1 0 71 El 11 10 El El4 Food received at propertemperature x : l El 17117preparation, 38 [] El Personal cleanliness 1 s a 71 E1.11 17 Q E)Food in good condition, safe &unadulterated .x El El El El 39 19 El Wiping cloths: properly used & stored = .i El El Elparasne 12 El El❑ Required records available: shelislock tags, 2 destruction El ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vegetables E. o ❑ ❑ ❑ Prote66on From Contamination .2653, .2654 13 N ❑ ❑ ❑ Food separated & protected s 0 ❑ ❑ ❑ Proper Use of Utensils .2653,.2654 41 ElIn-use utensils: properly stored 0 El El ❑ 14 1 ❑ Food -contact surfaces: cleaned & sanitized s ❑❑ ❑ ❑ ❑ 42 m ❑ Utensils, equipment& linens: properly stared, osteo &handied + r 11 El El El 15 [k] ❑ disposition of returned, previously served, reconditioned. & unsafe food iq ❑❑ ❑ ❑ ❑ 43 LiSingle -use & single -service articles: properly stared & used + s ❑ El El ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ ® Proper cooking lime & temperatures ' ❑Ej ❑ ❑ ❑ 44 0 ❑ Gloves used properly + s El ❑ ❑ ❑ 17 ❑ I ❑ I ❑ m Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ D Utensils and EqulpMerit .2653, .2654, .2663 45 ❑ 0 quipmen , taod & non- oo d ccntacl surfaces approved, cleanable, property designed, constructed, & used z a ❑ ❑ ❑ 18 ❑ I ❑ I ❑ ® Proper cooling time & temperatures s LJ 0 ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 ❑ We ewa shiny faciities: installed, maintained, & u sa d; to st s t i ps + s o ❑ ❑ ❑ 20 gr❑ ❑ ❑ Proper cold holding temperatures s 717171. ❑ ❑ 47 ❑ Non-food contact surfaces clean + w ❑ ❑ ❑ 21 © ❑ ❑ ❑ Proper date marking & disposition j a❑ ❑ ❑ ❑ Fa#igfies .2654, .26$5,.2656 22 ❑ ❑ ❑ `v Time asa public heath control: procedures & x ❑ ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure 2 t c❑ ❑ ❑ ❑ Consumer Advisory .2653 49 [#] ❑ Plumbing installed; proper baWlowdevices 111: ID ❑ ❑ ❑ 23 ❑ ❑ [V Consumer advisory provided for raw Or undercooked Foods ' El ❑ ❑ ❑ —PkXeioal 50 ❑ Sewage & waste water pmperlydisposed z 1 'F] ❑ ❑ ❑ Highly 5usceptiblePopulations .2653 51 ❑ ❑ Toilet facilities; pmperlyconstructed. supplied & cleaned 7E ❑ ❑ ❑ 74 ❑ ❑ �] Pasteurized foods used; prohibited foods not = offered , 0 ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintaned = ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ �i] Food additives. approved & properly used a❑ ❑ ❑ ❑ 53 ❑ m Physical faciities installed, maintained & clean i ❑ ❑ ❑ 2fl l11 ❑ ❑ To.,ccsubstaness properly id•ntiAod stored. & urod z <❑ ❑ ❑ ❑ 64 ❑ Meets ventilation & lighting requirements; designated oreasused , ❑ ❑ ❑ ❑ Con form ancewith App roved Prooedures .2653p .2954. 2658 Total Deductions: 2 27 ❑ ❑ Q Compliance with variance, speaalized process, z reduced a en packill criteria or HA PCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program T"P- DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establis hment Name: LOWES 216 DELI Establishment ID: 241,9020274 Location Address: 2631 S NC 127 HVt'Y ❑Inspection ❑Re -Inspection Date: 0512412017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catav�ba Zip: 28642 Category #: IV Wastewater System: F Municipaucommunity ❑ on -sire system LFS216SM(cDLOVVESFOODS.COM Supply: ❑ p aXommunit Water Su I • Munici Email y ❑ 0n -Bile System Permittee: LOWES FOOD STORE INC Email 2: Telephone: 1.8281 294-1555 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp Turkey De i Case 41 Han Dei Case 42 Chicken Ho: Case 144 Chicken Salad Display case 42 Baked Ho: Case 144 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. z5 4-501.12 Cutting Surfaces - C spell Refinish worn cutting boards as needed. Refinish wood cutting table 47 4-602.13 Nonfood Contact Surfaces - C Clean equipment as needed throughout. 53 6-201.11 Floors, Walls and Ceilings-Clearability - C Nepalr floor In front of walk In treeze r. Clean walls around can wash area. Person in Charge (Print 8 Sign): Regulatory Authonty (Print & 81gn):Luke First First REHS 1D: 1896 - Sears, LLke REHS Contact Phone Number ( Last ` Last Sears rification Requir ate: _1 _1 North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section a Food Protection Program DHHS is an equal opportunity employer. Paget of rued Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LOVVES216DELI Establishment ID: 2018020274 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.19 of the food code. All North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • FoDd Protection Program M`y DHHSisail equal o pp"u n ity employe r. 1 Page 3 of Food Establishment Inspection Report, 312013 seal)