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HomeMy WebLinkAboutPin Station 010537 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98 Establishment Name: PIN STATION Establishment ID: 2018010537 Location Address: 525 WESTA ST A Inspection ❑ Re -Inspection City: NEWTON State: NC Date: 0 6 I .2 9 I a p 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 6 1 : 0 9 * prn Time Out: 0 3 : 3 0 * PPm : Permittee PIN STATION INC Total Time: 2 hrs 21 minutes Telephone: Category #: III Wastewater System: ©MunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water Supply: ❑�f MunicipallCommunity ❑Gn-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 Supervision .2652 Safe Food and Water .2653, .2655, 1658 1 ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ Pasteurised eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source 0 + 0 ❑ ❑ ❑ 7 ❑ Management- employees knowledge; es onsibilities & re ortin 10M ❑ ❑ ❑ 3p ❑ ❑ Variance obtained fors ecialized rocessin P P g methods El . 0 ❑ ❑ ❑ 3 L �J ❑ Proper use of reporting- restriction &exclusion 000 ❑ ❑ ❑ Fo Temperature Contra .2653, .2654 Good H ie Practices .26 52, .2653 31 + ❑ Proper coolingmethods used; adequate equipment forr tomperature control q +❑ °❑ ❑ ❑ ❑ 4 lU l ❑ Proper eatin tastin drinkin or to use P g, g- 9 z + ❑❑❑ ° ❑ ❑ ❑ 32 ❑ ❑ ❑ Plant food properly cooked for hot holding El EE °❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes- nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ®❑ ❑ Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Pre enting Contamination by Hands .2652,.2653,2655,.2655 a ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 11 ❑ Thermometers provided & accurate ❑ := o 10110 ❑ T ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food Identification .2653 35 ❑ Food properly labeled- original container ElEl❑ ❑ ❑ B 0 ElHandwashing sinks supplied & accessible z 00 ❑ ❑ ❑ Prevention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 38 ❑ Insects & rodents not present; no unauthorized animals El ❑ El El El ❑ Food obtained from approved source z 00 El El El 37 [jr El Contamination prevented during food storage &display El+ El El El El 10 El El Food received at proper temperature z 1❑ °❑ El El Elpreparation- 38 El Personal cleanliness +❑ El El El El 77 ❑ Food in good co-ndition - safe &unaduIto rated 000 El El ElRequ 38 [] El Wiping cloths: properly used & stored s❑0 El El El El 12 ❑ El E] ire d records available: shell stock tags- parasite destruction E2 El Fol El El El 40 [ ❑ ❑ Washing fruits &vegetables El El El El El Protection from Contamination .2653,.2654 13 }J El El El Food separated & protected 3 El El El El ElP rope r Use of Utensils .2653, .2554 41 E] In -use utensils: properly stored s Fal El El El ElFood-contact su faces: cleaned &sanitized s 0 °❑ ❑ ❑ ❑ 42 42 m ❑ utensils, equipment &linens: properly stored. & handled + _ Fol El El El ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z D o❑ El El 43 m ❑ Single -use & single -service articles: properly stored & used ' = ° El ❑ El ElPotentially Hazardous Food T[mefFem perature .2653 16 ❑ ❑ ❑ Proper cooking time & temperatures 3 El °❑ ❑ ❑ ❑ 44 ❑ Gloves used properly 0 ❑ ❑ ❑ 17 0 ❑ ❑ ❑ Proper reheating procedures for hot holding a 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable- properly designed, constructed. & used 11 ❑❑ ❑ ❑ ❑ 18 Q ❑ ❑ ❑ Proper cooling time &temperatures 3 00 ❑ ❑ ❑ 18 ] ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 ® ❑ Warewashing facilities: installed, maintained. & used: test strips s : O ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 3 I]0 ❑ ❑ ❑ 4T ❑ Non-food contact surfaces clean := 0 ❑ ❑ ❑ 21 [� ❑ ❑ ❑ Proper date marking &disposition s 00 ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ [IJ ❑ Time as a public health control: procedures & records z ❑❑ ❑ ❑ ❑ 4B ❑ ❑ Hot &cold water available: adequate pressure z + o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z + ❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 5 [5d ❑ Sewage & waste water properlydisposed z + o❑ ❑ ❑ ❑ Highly susceptible Populations .2653 51 ❑ ❑ Toiletfacilities: properlyconstructed, supplied & cleaned , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ � Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintained E= °❑ El El El Chemical 2553,.2657 25 ❑ ❑ Food additives: approved & properly used ❑ l ❑ l ❑ l ❑ 53 Physical facilities installed- maintained & clean 11 ik o❑ ❑ ❑ ❑ 28 ElEl7oxicsubstances properly identifed stored, 3 used 2 0 0 E]E]E]54 ❑ Meets ventilation &lighting requirements; areas used s = O El El El Conformance with Approved Procedures .2553, .2554, 1858 Total Deductions: 2 2T ❑ ❑ Compliance with variance- specialized process, z ❑0 ❑ ❑ ❑ 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- rnr Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: PIN STATION Establishment ID: 2018010537 Location Address: 525 WEST A ST 0 Inspection ❑ Re -Inspection Date: 06/29/2017 City: NEWTON State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28658 Category #: III Wastewater System: 0M u n i cipa I/C o m m u n ity ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: PIN STATION INC Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp HAMBURGER OFF GRILL FINAL 180 LETTUCE COLD HOLD 39 TOMATOE COLD HOLD 37 CHEESE COLD HOLD 36 CHICKEN FRYER FINAL COOK 196 FRIES HOT HOLD 155 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. 33 3-501.13 Thawing - C thaw items under running water, in refrigeration or as part of cooking process. 45 4-101.19 Nonfood -Contact Surfaces - C repair cabinets and shelves 53 6-201,11 Floors, Walls and Ceilings-Cleanability - C repair and clean floor back area First Last Person in Charge (Print & Sign): sue spencer Al2" �_114 First Last Regulatory Authority (Print & Sign):greg kain REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Cepartmentof Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A DHHS is an equal opportunity employe r. Page 2 of Food Establishment Inspection Report, aIH1a I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: PIN STATION Establishment ID: 2018010537 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. LI. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. 00. Alk Page 3 of Food Establishment 4n spection Report, 312013 Y Spell