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HomeMy WebLinkAboutLowes Foods Deli 254 020366 05 25 17.GK.PDFFood Establishment Inspection Report Score: 97 EStablishmerlt Name: LOWES FOODS DELI 9254 Establishment ID: 2018020366 Location Address: 3010 N CENTER ST inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 5 1.2 5 1 a p 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 0 3 : 3 5 * pm Time out: 4 : 5 5 (J pm : Permittee LOWES FOODS STORE INC Total Time: 1 hr 20 minutes Telephone: (828) 322-2888 Category #: III Wastewater System: AMunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: ❑s MunicipallCommunity ❑On -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 foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. In our u:n u- I Compliance Status I ..T col R 1111 1 n OlJT u,n I uro I Cam pliance Status ..T col n vR sup vision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2 ❑ Pasteurized eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 A] JElmethods Water and ice from approved source 0 + °❑ ❑ ❑ ❑ 2 ❑ Management. Toknowledge; res onslbllltles & re ortin ©0R] ❑ ❑ ❑Variance gp ❑ obtained fors specialized processing P P 9 0 o❑ ❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction & exclusion o0a] ❑ ❑ ❑ Fo Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .2653 31 ❑ Proper cooling methods used; adequate for temperature control El Fol El 11 114 ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t o❑ 11 11 Elequipment 32 $ ❑ ❑ ❑ Plant food properly cooked for hot holding El EE °❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ❑ ❑ [Approved thawing methods used ElF21 El El El Contamination by Hands .2fi52,.2fi53,2S55,.2S5S fi ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 Q ❑ Thermometers provided & accurate ❑ := El ❑ ❑ ❑ 7 El❑ El bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed approved 3 ❑❑ ° ❑ ❑ ❑ Food €dere ffmation 2fi53 35 [f] ❑ Food properly labeled- original container z❑ 0 ❑ ❑ ❑ a q ❑ Handwashing sinks supplied & accessible z 00 ❑ ❑ ❑ Prevention of Food Contamination .26 52,.2653, 2 6 54, .2 65 6, .2 65 7 Approved source .26 53, .26533fi El & rodents not present; no unauthorized animals El El El El El 14 El Food obtained from approved source z 00 El El Elanimals El Contamination Contamination prevented during food preparation- storage &display l 1 °❑ ❑ ❑ ❑ 78 El El JE Food received at proper temperature z 1❑ °❑ El El El 38 e El Personal cleanliness l : El El El El 9 El in good co-ndition. safe &unadulterated o00 El El El 39 [� ❑ Wiping cloths: properly used & stored s❑0 °❑ ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑ o❑ ❑ ❑❑ 40 [�] E]❑ Washing fruits &vegetables El EE Fol❑ ❑ ❑ PTOtection from Contamination .2653, .2654 13 lf� ❑ ❑ ❑ Food separated & protected 3 El El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 . E] In -use utensils: properly stored s °❑ El El El E]Food-contact surfaces- cleaned &sanitized s HE] 1:1 El 1:1 42 Elutensils, equipment &lin ens: properly stored, dried &handled s Fol El El El 15 E]Proper disposition of returned, previously served, reconditioned. & unsafe food z D o❑ El El El 43 ® El & single -service articles: properly stored & u stored ' = Fol El El Elsed Potentially Hazardous Food T[mefFem perature .2653 16 * ❑ ❑ ❑ Proper cooking time & temperatures 3 El°❑ ❑ ❑ ❑ 44 [J ❑ Gloves used properly- El ❑ ❑ ❑ 17 ❑ ❑ ❑ [JI Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ lite nsils and Equipment .2653, .2654, 1663 45 El Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used Fol El El El 18 El El Q Proper cooling time &temperatures 3 0 °❑ ❑ ❑ ❑ 19 ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 14 ❑ Warewashing facilities: installed, maintained, & used: test strips s °❑ ❑ ❑ ❑ 20 [ ❑ ❑ ❑ Proper cold holding temperatures 3 El °❑ ❑ ❑ ❑ 47 �r] Non-food contact surfaces clean OTE ❑ ❑ 21 (f ❑ ❑ ❑ Proper date marking & disposition 3 EE ❑ ❑ ❑ P tical Facilities .2654, 2655, 1656 22 ❑ ❑ 0 ❑ Time as a public health control: procedures & records ,EE ❑ ❑ ❑ 4fi ❑ ❑ Hot & cold water available: adequate pressure 2]T o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z + ❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 EEE undercooked foods 50 ❑ Sewage &waste water properlydisposed z 1 0❑ ❑ ❑ ❑ Highly susceptible Populations .2653 51 [A ❑ ❑ Toiletfacilities: pro perlyconstructed, supplied cleaned S , ° ❑ El El El E]E]Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ El& 52 Fel ❑ Garbage & refuse pro perlydisposed ; facilities maintained - °❑ ❑ ❑ ❑ Chem Ica € .2653, .2657 25 ❑ ❑ © Food additives: approved & properly used a ❑ °❑ ❑ ❑ ❑ 53 ❑ © Physical facilities installed. maintained & clean 11 o❑ ❑ ❑ ❑ 28 [r} ❑ ❑ 7oxicsubstances properly identified stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used s O ❑ ❑ ❑ Conformance with Approved Procedures .2553, .2554, 1558 Total Deductions: 3 27 ElElCompliance with variance. specialized process, ❑E] ❑ ❑ ❑ reduced oxygen packing criteria or HA plan JI.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. �R rnr Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LCVVES FOODS DELI #254 Establishment ID: 2018020366 Location Address: 3010 N CENTER ST [j] Inspection F-1 Re -Inspection Date: 05/252017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: III Wastewater System: 0 MunicipallCommunity ❑ On -Site System Email 1: Ifs254sm@lowesfoods.com Water Supply: 0 MunicipallCommunity F-1On-SiteSystem Permittee: LCWES FOODS STORE INC Email 2: Telephone: (828) 322-2888 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp Turkey cold case 38 ham cold case 38 beef cold case 36 potatoes hat hold case 149 chicken hat hold 150 lettuce cold case 40 sliced tomatoe flip tap ref. 38 cheese cold case 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. 45 4-101.19 Nonfood -Contact Surfaces - C replace rusty shelves on right inside walk in refrigeration 47 4-601.11 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C repeat violation clean shelf near fryer holding spices, yellow haolding cabinet walk in refrigeration, cabinets, shelves, side of fryers and ovens 53 6-201,11 Floors, Walls and Ceilings-Cleanabdity - C clean under and behind ovens, fryers and shelves First Last Person in Charge (Print & Sign): mark set First Last Regulatory Authority Print & Signj:greg kIN REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: LowESFOODS DELI #254 Establishment ID: 2018020366 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of thefood code. 54 5-202.11 Light Bulbs, Protective Shielding - C clean and reair lighting near fryers North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 I/ Spell Comment Addendum to Food Establishment Inspection Report E5tabIi5ilment Name: LOWES FOODS DELI#254 Establishment ID: 2018020366 Observations and Corrective Actions Violations cited in this re part must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page4 of Food Establishment Inspectton Report, 312013 I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: LowESFOODS DELI =254 Establishment ID: 2018020366 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 thefood code. North Carolina Department of Health & Human Services • Division of Public Health • En�irenmental Health Section • Food Protection Program 1 DHHS is an equal opportunity employer.Ake Page of Food Esta hi is ment Inspection Report, 312013 I/ Spell Comment Addendum to Food Establishment Inspection Report E5tabIishmeht NaMe: LOWESFOODS DEL IX254 Establishment ID: 2018020366 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of thefood code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program .AL7kik—A Alk DHHS is an equal opportunity employer. Page of Food Esta b m ment En spectlon Report, 312013 Y Spell