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HomeMy WebLinkAboutDos Amigos 010921 05 24 17Food Establishment Inspection Report Scare: 95 Establishment Name: DOSAMIGOS Establishment ID: 2018010921 Location Address: 1222 CONOVER BLVD W [JInspection. ❑ Re -Inspection City: CONOVER State: NC Date: 05 1 x 4 1 20 1 7 Status Code: A Zip: 28613 County: 18 Catawba Time In: 1 0: 1 5 fl pm Time Out: 1 1: 1 5 Q Pm Permittee: LUIS SOTO Total Time: 1 hr0 minutes Telephone: (828)466-1920 Category#: IV Wastewater System: •❑MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Z Water Supply; FalMunicipallCommunity []Cin -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feciers that iscrease the chancy nrdevetnping foodborne illness. Public 0eakh Interventions: Castrol meawres to prevent foodborne illness or injury. Good Retail Practices Good Retail Praatieesl Preventative measureslo conlrolthe addition ofpalhogens, chemicals, and p hys ica l o bje cis is to inods. IX Dul I N.'A - Compliance Status out G61 R VR IN -UT N!A X,r7 Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 m ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ jtj YY Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 N ❑ Water and ice from approved source Q ❑ ❑ ❑ 2 A ❑ IJlart agement, employees knawledge; respun sibillties & re orfin �0 ❑ ❑ ❑ 3p ❑ ❑ © Variance obtained for specialized racassin P P g metho ds t1F7 1111 ❑ 3 1E ❑ Proper use of reporting, restriction $exclusion 3❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .265337 ® ❑ Proper cooling methods used, adequate equipment for tamperaturg control El 11 ❑ 4 1 r Proper satin tastin 9. drinking, or tobacco use 32 © ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 1 N ❑ 1 Ifo dischargefrom eyes. nose or mouth 0 Ell Ell ❑ ❑ ❑ 33 @M ❑ ❑ ❑Approved thawing methods used < F7 •a ❑ ❑ ❑ Preventing Contamination by Hands .2652, .26 53, .7655,.2656 6 ❑ Hands clean & properly washed 4 QQ ❑ ❑ ❑ 34 Thermometers provided & accurate a ❑ ❑ ❑ 7 8 © ❑ ❑ ❑ I1 o harp hand contact with RTE foods or pro- ❑ a roved alternate ro_.dure ro erl followed a Handwashing sinks supplied & accessible z Ell ❑❑ ❑ ❑ F1 ❑ ❑ ❑ ❑ Food Identification .2553 35 IN ElFaod propefly labeled.arig inalcontairter z + a ❑ ❑ ❑ prevention of Foad Contamination .2652,.7653, 1154-2 6 56-2 fig 7 Approved Source .2653, .7655 36 ❑ Inseetc & rodents not present; no unauthorized animals z ❑ E] [7]❑ 9 Q El Food obtained from approved source z ❑0 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage &display x t o E] E]❑ 10 El El Food received at proper temperature x : l El El 171 38 ,3 p [71Personal cleanliness + s a El 171 ❑ 17 Q ❑ Food in good condition, safe &unadulterated � a❑ E] El 1:1 38 [� ❑ Wiping cloths: properly used &stored i ❑ ❑ ❑ 12 ❑ EIN ❑ Required records available: shellsicck tags, 2 Parasne destruction ❑ ❑ ❑ ❑ 40 [�J El 1:1 Wash ing fruits & vegatabkc ❑ El El El Prate66on From Contamination .2653, .2654 13 ❑ ❑ ❑ Food separated& protected 3 , El El El ElPropertlse of Utensils .2653,.2654 41 NV ❑ In -use utensils: properly stored +, a❑ El El 14 N� ❑ Food -contact surfaces: cleaned & sanitized s El El El 1:1 42 Al0 ❑ Utensils, equipment& linens: properly stared, dried &handied ❑� El El El 15 Iii ❑ Proper disposition of returned, previously sere ed, reconditioned. & unsafe food ` El E) El El 43 ❑ Single -use & single -service articles: properly stared & used + s El El El El ❑ Potentially Hazardous Food TImelTen perature .26'53 16 Ll Li Ll cooking lime & temperatures ' ❑❑ Ll ❑ 44 ❑ Gloves used properly + s Q ❑ L1 17 Proper re healing proceduresfor hat holding E,7 ❑❑ ❑ ❑ ❑ Utenslls and EgUipaoft .2653, .2654, 1665 45 ❑ qurpmen , ao non-food contact surfaces approved, cleanable, properly designed, constructed, & used z i a ❑ ❑ ❑ 18 ❑ [ ❑ ❑ Proper cooling time & temperatures �❑ 0 ❑ ❑ 19 ❑ ❑ ❑ Pra per hat holding temperatures s El El ❑ ❑ ❑ 46 ® ❑ Warewashing faciities' installed, maintained, & u sa d; to st s tri ps + s ❑ ❑ ❑ ❑ 20 ❑ ❑ ❑ �j Pra per cold holding temperatures s ❑❑ ❑ ❑ ❑ 47 ❑ IE Non-food contact surfaces clean + El ❑ ❑ ❑ 21 ❑ ® ❑ ❑ Proper date marking & disposition a R0 ❑ ❑ Pkysisal Faoiities .2654, .26$5,.2656 72 ❑ ❑ ❑ Time a s a public heath control: procedur & 2 ❑❑ ❑ ❑ records ❑ 48 [�] ❑ ❑ Hot & cold water available, adequate pressure 2 + Q ❑ ❑ ❑ Consumer Advisory .2653 49 ® ❑ Plumbing installed; proper backflow d evice s 1111: ID ❑ ❑ ❑ 23 ❑ ❑ [ Consumer advisory provided for raw or undercooked Foods ' El ❑ ❑ ❑ 50 0 ❑ Sewage & waste water Properly disposed z + 'F] ❑ ❑ ❑ Highly Susceptible Populations .2653 51 ❑ ❑ Toilet facilities: pmpe rly constructed. supplied & cleaned + r ❑ ❑ ❑ 74 ❑ ❑ [N Pasteurized foods used; prohibited foods not = offered , 0 ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintained 7 ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ * Food additvea- approved & properly used a❑ ❑ ❑ ❑ S3 ❑ Physical facilities installed, maintained & clean i El El El 26 ❑ ❑ Ek To>ccsubstancat properly identiliod ctorad. & utod z q ❑ ❑ ❑ 54 ❑ Meels ventilation & lighting requirements; designated oreasused ❑ ❑ ❑ Conformance w4h App roved Prooedures .2653p .2954. .1658 Total Deductions: 5 77 ❑ ❑ I Compliance with variance, speaalized process, z reduced a en parkin criteria or HA PCP plan 0 ❑ ❑ ❑ Jk North Carolina Departmentof Heallh & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program T"F*- DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: DOS AMIGOS Establishment ID: 2018010921 Location Address: 1222 CON OVER B_VD W ❑Inspection ❑Re -Inspection Date: 0512412017 City: CCNCVER State: NG Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 286i3 Category#: IV Wastewater System: IF MunicipallCommunity ❑ on -sire System DOSAMIGCSMEXICAN(oBE_LSOITH.NET Email Water Supp y:❑ Muniei allCommunity On -She System Permittee: LUIS SOTO Email 2: Telephone: +:8281466-1920 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp REFRIED WALK IN COOLER 54 EGGS WALK IN COOLER 42 CLJT PREP COOELR 43 BEEF HCT WELL 135 RAW COOLER DRAWER 42 RAW BEEF COOLER DRAWER 42 RICE WALK IN COOLER 42 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. 18 3-501.14 Coaling - P spell REFIRED BEANS WERE PLACED IN LARGE METAL CONTAINER TO COOL IN WALK IN COOLER LAST NIGHT. BEANS HAD NOT REA3HED APPROVED TEMPERATURE. MUST COOL ITEMS TO 70 DEGREESWITH N 2HRS AND TO 45F WITHIN A TOTAL OF 6 HRS. [TIO ��1►��►►►1�1��]1:Y�7�1:i�7��>A 21 3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - P� COOKED ITEMS IN WALK IN COOLER WERE NOT DATE MARKED. A_L READY TO EAT FOODS BEING KEPT IN COOLER FOR 24HRS MUST BE DATE MARKED. [1l1111]SIIMIL"l►[61814142191AJQ11:i21m1•%Iapir-1 i./21D]F19IIII i►IIIIIIIE"d8*11i9l21DlT►►1III I:11PwZINMI :N 36 6-501.111 Controlling Pests - PF FLYS FOUND IN RACK Si URAGE ROOM. TREATAS NEEDI=D. Person in Charge (Print 8 Sign): Regulatory Authority (Print & Sig n):LUKE First First REHS 1D: 1896 - Sears, LLke REHS Contact Phone Number ( } - Last C+C cJ Last SEARS Aar Verification Required Date: 1 1 North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DiHHS is an equal opportunity employer. Paget of rued Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOSAMIGas Establishment ID: 2018010921 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 4-602.'3 Nonfood Contact Surfaces - C CLEAN COOLERS AND EOUIPFAENT AS NEEDED. 53 6-201.' 1 Floors, Wal s and Ceilings-Cleanability - C KEEP ALL BOXES CFF FLOOR IN BACK DRY STORAGE AREAS. CLEAN FLOORS AS NEEDED. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program DHHSisail equal o pp"u n ity employe r. Page 3 of Food Establishment Inspection Report, 312013 seal)