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Home My WebLink AboutLowes Foods Seafood 254 020368 05 25 17.GK.PDFFood Establishment Inspection Report Score: 99 Establishment Name: LOWES FOODS SEAFOOD 4254 Establishment ID: 2018020368 Location Address: 3010 N CENTER ST glnspection ❑ Re -Inspection City: HICKORY State: NC Cate: 6 5 I .2 5 I a 17 Status Code: A Zip: 28601 County: 18 Catawba Time In: 1 1 : 0 1 PM Time Out: 1 a : a 5 &Pm : Permittee LOWES FOODS STORE INC Total Time: 1 hr 24 minutes Telephone: (828) 322-2888 Category #: III Wastewater System: �kMunicipallCommunity ❑ 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 OLTJ WA .- I Compliance Status I ❑.T Gni R YR 1 N OLTJ n7A I .- I Cam pliance Status avT -n R YR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2B ❑ ❑ Pasteurised eggs used where required ❑ = o ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source 0 + °❑ ❑ ❑ ❑ 7 ❑ Management. employees knowledge; res onsibilities & re ortin 10Y ❑ ❑ ❑ 30 ❑ ❑ ® Variance obtained fors ecialized rocessin P P 9 methods El . o ❑ ❑ ❑ a ❑ Proper use of reporting. restriction &exclusion o00 ❑ ❑ ❑ Food Temperature Contra .2653, .2654 Good Hygienic Practices .26 52, .2653 at ❑ Proper cooling methods used; adequate equipment for temperature control ❑ ❑ ❑ ❑ ❑ 4 P ❑ Proper eating, tasting. drinking or tobacco use 0Do ❑ ❑ ❑ 32 �] ❑ ❑ ❑ Planttood pro perlycooked for hot holding El Ea 0 ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑[] ❑ ❑ ❑ 33 ❑ ❑ ❑ Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655, 2656 fi ❑ Hands clean &properly washed a 00 ❑ ❑ ❑ 34 ❑ Thermometers provided &accurate ❑ := o ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food €dere ffmation .2653 35 ❑ Food properly labeled- original contain z❑ o ❑ ❑ ❑ B ❑ Handwashing sinks supplied & accessible zI °❑ ❑ ❑ ❑ Prevention of Food Contamination .2652, .2653, 165 .2656,.2657 Apg.royed Source .26 53, 2655 as ❑ Insects & rodents not present; no unauthorized animals El El ❑ ❑ ❑ 9 ElFood obtained from approved source z ElEl El El El 37 EU El Contamination prevented during food storage &display El El: El El El El fU El El m Food received at proper temperature z 1❑0 El El Elpreparation. 38 m ❑ Personal cleanliness E] : o❑ ❑ ❑ ❑ 77 ❑ Food in good condition. safe & unadulterated o0o ❑ ❑ ❑ 39 If El Wiping cloths: properly used & stored lE El El El El f2 E] E] E]parasite Required records available: shell stock tags- destruction ` ❑o ❑ ❑ ❑ 40 E] ❑ Washing fruits &vegetables El EE FolEl El El Pra ction from Contamination .2653, .2654 1a El ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653,.2554 41 4 ❑ In -use utensils: properly stored s = o ❑ El El 74 1 ❑ Food -contact surfaces- cleaned &sanitized s 0 °❑ ❑ ❑ ❑ 42 ❑ utensils, equipment &linens: properly stored, dried & handled s EE o EEE 75 [�J ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z ❑❑ ❑ ❑ ❑ 4a El & single -service articles: properly stored & u ' = Fol El El Elsed Potentially Hazardous Food T[mefFem perature .2653 76 [C ❑ ❑ ❑ Proper cooking time & temperatures 3 H o❑ ❑ ❑ ❑ 44 11, ❑ Gloves used properly11 - El ❑ ❑ ❑ 77 k ❑ ❑ ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 [it ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used 11 , o ❑ ❑ ❑ 78 ❑ ❑ ❑ Q' Proper cooling time &temperatures 3 HE] ❑ ❑ ❑ 19 ❑ ❑ 0 ❑ Proper hot holding temperatures 3 00 El El El 4 6 ❑ Wed: tes stri facilities: installed, maintained. & used: test strips s .: o ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 3 H°❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean 71 Ff E] ❑ ❑ ❑ 27 ❑ ❑ ❑ Proper date marking & disposition 3 E] o❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ [4 ❑ Time as a public health control: procedures &z ecords ❑❑ ❑ ❑ ❑ 4B Ft] E] E]Hot & cold water available: adequate pressure z] [T o El El El Consumer Advisory .2653 49 E� ❑ Plumbing installed; proper backflow devices z +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ElSewage & waste water properlydisposed 22:1 1 El El El El Highly susceptible Populations .2653 5f LtJ EL ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S s ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 m `Y ElGarbage & refuse pro perlydisposed ; facilities maintained _ o El El ElChemica€ .2653, .2657 25 ❑ ❑ [ Food additives: approved &properly used ❑ °❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained &clean s o❑ ❑ ❑ ❑ 26 ❑ ❑ 7oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used o EEE Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 1 27 ❑ ❑ Compliance with variance. specialized process, , ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HACCP 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. �RALI rnr Page 1 of Food Esta bi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LOVVES FOODS SEAFOOD #254 Establishment ID: 2018020368 Location Address: 3010 N CENTER ST [j] Inspection F-1 Re -Inspection Date: 05125.2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: III Wastewater System: 0M u n i cipa I/C o m m u n ity El On -Site System Ifs254sm@lowesfoods.com Email 1: Water Supply: 0 MunicipallCommunity F-1On-SiteSystem Permittee: LOWES FOODS STORE INC Email 2: Telephone: (828) 322-2888 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp beef cold case 38 park cold case 35 chicken cold case 36 fish on ice 34 shrimp on ice 35 milk cold case 36 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 4-602.13 Nonfood Contact Surfaces - C f CLEAN CASES AND SHELVES Spell I/ 54 6-202.11 Light Bulbs, Protective Shielding - C REPAIR LIGHT SHIELD BACK ROOM First Last Person in Charge (Print & Sign): mark sell First Last Regu latory Auth ority (Print & Sigrigreg kain REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { } - Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A DHHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Comment Addendum to Food Establishment Inspection Report E5tabIishmeht NaM0: LOWESFOODS SEAFOOD #254 Establishment ID: 2018020368 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 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. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIi5ilment Name: LOWES FOODS SEAFOOD#254 Establishment ID: 2018020368 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 SEAFOOD #254 Establishment ID: 2018020368 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 Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIishmeht NaMe: LOWES FOODS SEAFOOD #254 Establishment ID: 2018020368 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. Pages of Food Esta b m ment En spectlon Report, 312013 Y Spell