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HomeMy WebLinkAboutPop's Old Company Store 011255 05 25 17Food Establishment Inspection Report Score: 97 Establishment Name: POP'S DLD COMPANY S-0 P,'-: Establishment ID: 2018011255 Location Address: 101 v MAIN ST Q Inspection ❑ Re -Inspection City: CATAWBA State: NC Date: 0 5 1 0 5 1 2 0 1 7 Status Cade: A Zip: 28609 County: 18 Catawba Time In: 0 33 . 5 0 4 Pm Time Out: 4 : 3 8 (p Pm Permittee: POP'S OLD COMPANY STORE, LLC Total Time: 48 minutes Telephone: (828)241-4200 Category#: III Wastewater System: EMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feclors that iscrease the chancy ordeyelnping foodborne illness. Public 0eakh Interventions: Castrol meawres to prevent foodborne illness or injury. Good Retail Practices Good Retail Preatieesl Preventative measureslo conlmlthe addition ofpalhogens, ehemioals, and p hys ica l o bje cis is to inods. IX OVl I NA - Compliance Status UUi G61 R VR IN OUT N!A X,r7 Compliance Status OUT CE1 R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 si ❑ ❑ I I PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ PasteUflZed eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 [4 ❑ Water and iCe from approved source 1 Q 1:10 ❑ 2 A ❑ IM an employees knowledge; res onsibillties & re .,fin ❑0 ❑ ❑ ❑ 30 ❑ ❑ n i' Variance obtained for specialized rocassin P P 4 1 s meths ds ❑ ❑ ❑ ❑ 3 *01 1 Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .2656 37 � ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 0 ❑ Pre per satin tastin drinking, or tobacco use P 9• 9• 9• �❑0❑❑❑ 32 © ❑ ❑ ❑ Plant food properly cooked for hot holding ❑ ❑ ❑ ❑ 5 ❑ If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ® ❑ ❑ ❑Approved thawing methods used�R' •a El El [IPreventing Contamination by Hands .2657, .2653, .7655,.2656 6 © ❑ Hands clean & properly washed 4 QQ C] ❑ ❑ 34 ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7l 11 o baro hand contact with RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑� ❑ Food Identification .2553 35 ❑ Food propeflyIsbeled.orginatcontairrer z t a ❑ ❑ ❑ 8 ❑ ❑o Handwashing sinks supplied & accessible 0 ❑ ❑ prevention of Food Contamination .2652,.7653,1654,.2656,.2657 Approved Source .2653, .7655 36 Insects& rodents not present; no unauthorized animals z ❑ ❑ ❑ ❑ 9 Lr? ❑ Food obtained from approved source z ❑0 ❑ ❑ ❑ 37 ryj ❑ Contamination prevented during food preparation, storage &display x t d ❑ ❑ ❑ 10 ❑ ❑ Food received at propertemperature x❑ ❑ ❑❑ 38 ❑ Personal cleanliness + s a ❑ ❑ ❑ 17 N ❑ Food in good condition, safe &unadulterated U a❑ ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored i ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shelislock tags, 2 parasne destruction ❑ ❑ ❑ ❑ 40 1V ❑ ❑ Washing fruits & vogotahiss ❑ ❑ ❑ ❑ Protection From Contamination .2653, .2654 13 N1 ❑ ❑ ❑ Food separated & protected 3 El ❑ ❑ ❑ Proper Use of Utensils .2653,.2654 41 4 ❑ In -use utensils: properly stored 0 ❑ ❑ ❑ 14 ❑ Food -con tactsurfaces: cleaned & sanitized s ❑❑ ❑ ❑ ❑ 42[A ❑ Utensils, equipment& linens: properly stared, drled & han died + r � ❑ ❑ ❑ ❑ 75 4 ❑ Proper disposition of returned, previously sere ed, reconditioned. &unsafe food ` ❑E) ❑ ❑ 43 0 ❑ single -use & single -service articles: properly stared &used + s El ❑ ❑ ❑ Potentially Hazardous Food TImelTen perature .2653 16 ❑ ❑ ❑ N Proper cooking lime & temperatures ❑❑ ❑ ❑ ❑ 44 Gloves used properly + s Q ❑ ❑ ❑ 17 ❑ ❑ ❑ 0 Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utenslls and EgUipaorA .2653, .2654, .2663 45 ❑7 qulpmen , wod & non- oo ccntacl surfaces approved, cleanable, properly designed, constructed, & used z ■ a ❑ ❑ ❑ 18 ❑ Li Llm Proper cooling time & temperatures s = ❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ m Proper hot holding temperatures s ❑❑ ❑ ❑ ❑ 46 ❑ Warewashiny faciities: installed, maintained, & u so d; to st s tri ps + s ❑ ❑ 1:10 20 ❑ ❑ ❑ [ Proper cold holding temperatures s ❑❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean + : El ❑ ❑ ❑ 21 ❑ ❑ ❑ N Proper date marking & disposition j El E] E] E] Physical Fsoiifies .2654, .26$5,.2656 22 E]❑ ❑ Time a s a public heath control: procedures & x , ❑ E] E] records E,48 LJ LJ Hot & cold water available, adequate pressure 2 + Q LJ LJ ❑ e ConsumrAdnsory .2653 49 ❑ Plumbing installed; proper backflow d evice s z t ID ❑ ❑ 23 ❑ ❑ Consumer advisory providedfor raw or undercooked Foods ' 0 ❑ ❑ ❑ 50 ❑ Sewage & waste water prope Fly disposed z + 'F]0 ❑ ❑ ❑ Highly 5usceptiblepopulations .2653 51 ❑ ❑ Toilet facilities: pmperlyconstructed. supplied & cleaned 7i ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used; prohibited foods not = offered ❑ ❑ ❑ ❑ 52 ❑ Garbage & refuse propeFlydisposed; facilities maintaned 776 ❑ ❑ ❑ Chemical 2653, .2651 25 ❑ ❑ I Food additives. approved & properly used a❑ ❑ ❑ ❑ s3 ❑ Physical faciities installed, maintained & clean PD ❑ ❑ ❑ 26 ❑ I1 ❑ ■ To ccsubstancas prop■rly id■ntiUod ctor■d. & ucod z ❑ ❑ ❑ ❑ 54 [ ❑ Meets ventilation &lighting requirements; designated areasused , o ❑ ❑ ❑ Conformance w4h App roved Prooedures .2653p .2 tfi58 Total Deductions: 3 27 ❑ ❑ [ j Compliance with variance, speaa Iized Process, z reduced a en packin criteria or HA CP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services ■ Division of PublicHeahh + Environmental Health Section • Food Protection Program 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: POP'S OLD COMPANY STORE Establishment ID: 2018011255 Location Address: 101 N MAIN ST ❑Inspection ❑Re -Inspection Date: 0512512017 City: CATAWBA State: NO Comment Addendum Attached? ❑ Status Code: A County: 18 cataWba Zip: 28549 Category #: III Wastewater System: 0 Municipaucommunity ❑ on -Sire System Email 1: HOME 8282413072, WAH45 `7AOLCOM Water Supply: R1 Muniei alkommunity On -She System Permittee: POPS 0 L D COMPANY STORE,L-C Email 2: HYATTJT84CYAHOO.00M Telephone: +:8281241-4200 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp HAM DELI CASE 42 CHEESE PREP COOLER 42 CLJT PREP COOLER 44 SLICED PRE COOLER 43 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. 8 6-301,11 Handwashing Cleanser, Availabilitv - PF DID NOT HAVE SOAP AT HANDSINK AT TIME OF INSPECTION. CDI - SOAP WAS PROVIDED, 36 6-511.111 Controlling Pests - PF TREAT FOR FLYS AS NEEDED. 45 4-204.12 Equipment Openings, Closures and Deflectors - C REPALCE TORN COOLER GASKETS AS NEEDED. First Last Person in Charge (Print 8 Sign): First Last Regulatory Authority (Print & Sig n):LLIKE SEARS REHS 1D: 1896 - Sears, LLke REHS Contact Phone Number ( } - 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 Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: POP'S OLD COMPANY STORE Establishment [D: 2018011255 Observations and Corrective Actions Violations cited in this re port 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 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 scall