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Home My WebLink AboutDixie's Fish and Chicken 011423 05 24 17Food Establishment Inspection Report Establishment Name: DIXIE'S FISH AND CHICKEN Location Address: 24 W D ST City: NEWTON State. NC Zip: 28658 County: 18 Catawba Permittee: DIXIE'S FISH AND CHICKEN INC Score: 95 2018011423 Inspection ❑Re -Inspection Date: 05/ a a l a 0 1 7 Status Code: A Time In: 0 a : 1 4 * on Time Out: 3 04 ®pP, Total Time: 1 hr 26 minutes Telephone: (828)994-0894 Category#: IV Wastewaters stem: ❑�Munici al/Communi FDA Establishment Type: Y P ry ❑On-Sde System No. of Risk FactorHntervention Violations: 2 Water Supply: ❑Municipal/Community ❑On-Sde Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions econ. c.rlra,t.a ict.ra hurt schosePe Qanw inchwappNp taounme .1.... P, mc H each n erven ion,.C -tel meuoree in privist bpdbene IIF—or cry Good Retail Practices Good RNJ pracreea. P rev enalparcha ;coescale end physical oa etle ,to bad,. a Compliance Status Compliance Status our me i i supervision 3153 sak Food and writer .nu, 3p5F, 2153 1 ❑ ❑ PICrPditeenf Demonstrrationlormtau Gelsn by program an per TJ ❑ ❑ ❑ ID ❑ ❑ IJ Pasteurize¢ eggs usetl where requlretl o ❑ ❑ ❑ EmpbyeeHUithe .2653 39 [�❑ Water antl l<e from app rovetl source o❑❑❑ 3 ❑ ms ensment. employees knewlaul bildea see tin . MElEl❑ ]4 ❑ ❑ Variance obtained fors specialized methods pe processing o ❑ ❑ ❑ ] • ❑ Proper use of reporting. msNdienflexcluslon is' ❑❑❑ Food Tan Pglute 3dsus Cand Hyp inn le Praeaetl .3113..3/N ]1 ry❑ W Pro or cooling Prepercoeling me�amlmacd�nlrolquate agepmenlforlem °❑❑� 6 ❑ Proper eating tasting. erinking.or tobacco useM,E] ❑ ❑ l� y 0 ratified pmpefire oked lar bel baHing o 000 6 53q CJ ❑ No discharge from eyes. no oWM133 se or m ]] ❑ 1y ❑ Approved thawing methods used o ❑ Prarantlnp Contamination by Nandi 3163, 3163, 3666, 3666W 6 ❑ Hurd s<le an&properlywashed ]<F] ❑ Thermmenalrsprevidedfia<rnme o ❑❑❑❑ ❑ ❑ Nobarehandcentacl-M1hRTEfoodsorpre- tcedo,. r r Iwai d]5[0 Food ldan+iflalbn .3/61cvedaternate ❑ Food prop¢ dy labeledoriginal container o ❑❑❑❑ Handwa rang sn ks su pill led d accessible Prarenaon of Food Conon leson .]15],3153,36"..3656..3153•pprond Souna .2IN..211/ ]6 ❑ Insects A rodents not present, no unauthorized s❑❑❑9 ❑ Peod obtain ee from approved source ]T in ❑ Contamination prevented during food preparation. storage fldlsplay s ❑ ❑ ❑ 10❑❑ Food re<ery ed atpmpertemperache o❑❑❑ L ❑ Personal cleanliness o ❑ ❑ ❑ 11 p ❑ I I Food In good comfi , sale d musubmmand I c ❑ ❑ ❑ 39 E]Wiping dome properly used flstored o ❑❑❑ 13 E]❑ ./, VJ ❑ Requladmcordsavailable_ adelleacktags. parasite destru<bon ❑❑ ❑❑ 44 ❑ ❑ Washing fruits A vegetables o ❑❑❑ Probetlon from Contamination .3163,.3164 1] ❑ la ❑ ❑ Foodsepmr lkr flpretectad s j _ e ❑ ❑ limpareaaofelei .3663..36" 41 ❑ 1—se utensils: Pro per' stored o ❑ ❑ ❑ u �7 p Fooa-coma surtaws: awned a sanaized a E],[:],❑ ❑ ❑ 43 ❑ mencls. egmpmema one ns: pmpe ly hared, drnd A handled ❑ ❑ ❑ 15 ❑ Proper dispesM1ien of returned, previeosly sew ed, t❑❑❑❑❑ en it oned flunsafefeed 4] ❑ Single�se&single -servkearleles: property amred &usedll I ❑❑❑coa lhlly Haprdoua Food TlpRan prmhww .3163 e] ❑ ❑ ❑ Proper cooking time A temperatures +❑0❑ ❑❑ 44 I� ❑ cloves a sed properly ❑❑Ell 17 je ❑ ❑ ❑ Proper rehealing Procedures for hotholding ❑❑ ebna5b and Ethics l 3653.312663 43 I, ❑ qulpme rata load non food contact surfaces approv ad, cis an able, p ro perly design ed, n minded, A Mead s ❑❑❑ 16 ❑ ❑ ❑ III) Proper cooling time A temperatures O� 19 ❑ Proper hat bolding tem pentures njo46�❑ J�E] WaQteathstnlacilities: Installed. heralainal tape °❑❑O io ❑ ❑ Prepee cell Forting temperatures Ell 11 41 ❑ Non-food coma an daces clean c E-3 [3111) 31 ❑ ❑ ❑ Pmper date marling d do position ❑❑ Pbyebal FaelF11N 3111..2111.3111 43 . ❑ ❑ Hot fl cold v ater vehlable; adequate pressure o ❑ ❑ ❑ 33 ❑ ❑ m ❑ Tlme as a public hearth control: procedures& ❑ ❑ ConaunaMFbory< .$/N 3 49 ❑ Plumbing Installed; proper ba<kflowdevi<es TOE❑❑❑ 3]❑ ❑ [� uneercookee loons provieed for raw or s ❑❑❑ so ❑ Sewage A meso wade properly disposed o ❑❑❑ Hlpbly Suseepebla Pclorybtlona .3153 51 ❑ ❑ Tonetbolcies: properMconsboaed.supplad &cleaned ° ❑❑❑ 34❑❑jF] P_Trrizedfoods used, prohibited foods not offeree s❑❑❑ 53❑ maibtileea refuse properly disposed. try °❑❑❑ Chemical 3653..215 35 ❑ ❑ � Food adeitrve s: approv ad A properly us ed o ❑❑ ❑ s] ❑ Physical facilities midlbd. maintained& clean o ❑❑❑ (, 36 CI ❑ ❑ is au ,noxa rn a an, a acre vee ❑❑❑ 54 ❑ Meets vanliWtron 8lghling minimal desgnateda used Iry° ❑❑El Conform ne wide Appeared froedenad.2663.R6Na.2668 a� Total Deductions: 5 C—pldnce wim varbn<e. ape<mnzed� ea 31 ❑ ❑ reeo<ed a en pa<kIn <rnena er HA cP piah ° ❑ ❑ ❑ Nodh Carolina Department of Health A Human Services aDrvision of PublkHaaM a EnvironmandlHaaMSaelbn is Food Protection Program pHHS is an aqualoplember llmpbyas the any ppe+M_ oodfsYORsa—Mlnapaedon Repo4 JQe1J Comment Addendum to Food Establishment Inspection Report Establishment Name: DIXIE'S FISH AND CHICKEN 40 Establishment ID: 2018011423 151 Location Address: 24 W DST City: NEWTON StateNC County: 18 Cabala Zip: 28658 Wastewater System: @ Muritip ecommunily ❑ onsonsystem Water Supply_ ® Munidwlrcommun4y p on -sae system Permittee: DIXIE'S FISH AND CHICKEN INC Telephone: (626)954-4854 Inspection ❑Re -Inspection Date: 0524/2017 Comment Addendum Attached? ❑ Status Code: A Category #: IV Email 1: slaeddinsdeli@msn.mm Email 2: Email 3: I Temperature Observations I Item Location Temp Item Location Temp Item Location Temp run just =cited 197 shrimp walk in cooler 37 shrimp hot holding 151 Osh prep cooler 39 shrimp prep cooler 40 tome[. prep cooler 40 chili hot holding 151 Induce prep cooler 39 fish walk in cooler 37 violations cited in this report Observations and Corrective Actions must be coneded within the time frames below or as stated in sectors 8-405.11 of the food code. Must have person in charge who is food safety certified onsite at all operating hours. ✓ 2-102.12 Certified Food Protection Manager - C sell 13 Trays of raw ground beef stored above lemons and tomatoes in walk in cooler. Raw meats must be stored below any ready to eat foods. No contamination noted, so moved to proper location. 3-302.11 Packaged and Unpackaged Food -Separation, Packaging, and Segregation - P 33 Boxes of shrimp in sink thawing. Must be under cold (less than 70 degree) running water. Product must be in a container where cold water surrounds and runs off the top. CDI was put in a bucket under cold running water. 3-501.13 Thawing - C First Last Person in Charge (Print & Sign): Marie ollnos V First Last Regulatory Authority (Pdnt B Sig n):paige levin RENS ID: 2031 - Levin, Paige Ver iralion Required Dale: REHS Contact Phone Number: ( ) - NoaM1 census Department of Heald&Human Someascasie of PuldnHeaM n En-mmmemlHeaaM1 Sectim a Food Pndeo[um Paogram 0HHS m an equal oppodunM empbyer. >apaiq_ iceeraaw'aa amnspncmn Repngvsm� Comment Addendum to Food Establishment Inspection Report Establishment Name: -DIXIE'S FISH AND CHICKEN Establishment ID: 2018011423 Observations and Corrective Actions ✓ Nidations cited in this report must be conected within the tore frames below or as stated in sedions 8-405.11 of the food Code. spin 42 Stack pans to air dry. 4-901.11 Equipment and Utensils, Air -Drying Required - C 47 Need to clean handsinks. 4-602.13 Nonfood Contact Surfaces - C xonh Carolina oeparomtor Health a rhman services•onl or Fobr¢Hall a Em empi Health section . Food Protection Program I oxxsis a� eae=i opponenny employer A, incel fmd[m eti. n mem lnapectun Nepnq vmu