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HomeMy WebLinkAboutHams of HIckory 011191 06 29 17.GK.PDFFood Establishment Inspection Report Score: 97 Establishment Name: HAMS OF HICKORY Establishment ID: 2018011191 Location Address: 204 HWY 321 NW ,A<nspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6 I .2 9 I a p 1 7 Status Code: A Zip: 28601 County: 16 Catawba Time In: '011 : 3 6 * pm Time Out: 0 3 : pm Permittee: HICKORY RESTAURANT HOLQINGS LLC Total Time: 1 hr 35 minutes Telephone: (828) 855-3900 If Category #: IV Wastewater System: ❑r MunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: ❑- 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 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2S ❑ ❑ Pasteurized eggs used where required ❑ = o ❑ ❑ ❑ Em Eoyee Health .2652 29 It ❑ Water and ice from approved source Q + °❑ ❑ ❑ ❑ 7 ❑ Management- employees knowledge; es onslhllltles & re ortin ©0R] ❑ ❑ ❑ 80 ❑ ❑ Variance obtained for specialized processing P P g methods 0 . o ❑ ❑ ❑ 3 ❑ Proper use of reporting- restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Gcod Hygienic Practices 2552, .2553 31 ❑ Proper cooling methods used; adequate equipment for to control ❑ ❑ ❑ ❑ ❑ 4 (] ❑ Proper eating, tastin drinking or tobacco use P g, g- 9 z + ❑❑❑❑❑❑ ° 32 ❑ ❑ ❑ Plantfood properlycooked for hot holding l °❑ ❑ ❑ ❑ 5]] ❑ No discharge from eyes- nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ❑ ❑ pproved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2fi52,.2fi53,2S55,.2S5S 6 If ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 Z.❑ Thermometers provided & accurate ❑ := a ❑ ❑ ❑ 7 El El El bare hand contactwith RTE fds or pre- a roved alternate rocedure Cooperrl followed approved 3 ❑❑ ° ❑ ❑ ❑ Food €dere ffmation .2653 35 ❑ Food properly labeled- original container z❑ � o ❑ ❑ ❑ S [ El H andwa sh ing sinks supplied &accessible z =❑ °❑ ❑ ❑ ❑ Pre en ton of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, .2653 1as ❑ Insects & rodents not present; no unauthorized animals El El El El El9 It ElFood obtained from approved source 2 El El El El El 37 1( El Contamination prevented during food storage &display El El: o El El El 10 El El 4] Food received at proper temperature 2 1❑0 El El El 39 3S 4 ❑ Personal cleanliness 0 °❑ ❑ ❑ ❑ 11 1( ❑ Food in good condition- safe & unadulterated o0o ❑ ❑ ❑ 39 [ El Wiping cloths: properly used & stored lE El El El El 12 ElElElparasite Required records available: shellstock tags- destruction ` ❑o ❑ ❑ ❑ 0 �] ❑ ❑ Washing fruits &vegetables ❑ °❑ ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 ] ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s = o ❑ ❑ ❑ 141] ❑ Food -contact surfaces: cleaned & sanitized a 0 °❑ ❑ ❑ ❑ 42 ❑ driensils, equipment &linens: properly stored. dried &handled + o ❑ ❑ ❑ 15 ❑ Proper disposition of returned, previously served, econditioned- &unsafe food 2 ❑❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' = ° ❑ ❑ ❑ ❑ P ntially Hazardous Food T[mefFem perature .2653 18 ❑ ❑ ❑ Proper cooking time & temperatures 3 EU ❑ ❑ ❑ .4 44 [� ❑ Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ 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 ❑❑ ❑ ❑ ❑ 1s ❑ ❑ ❑ Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 ❑ Warewashing facilities: installed, maintained. &1 used: test strips : o EEE 20 ❑ ❑ ❑ Proper cold holding temperatures 3 I] °❑ ❑ ❑ ❑ 47 r5 Non-food contact surfaces clean o ❑ ❑ ❑ 21 © ❑ ❑ ❑ Proper date marking & disposition 3 0 0❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 2656 22 ❑ ❑ ❑i ❑ Time as a public health control: procedures & records z '❑o ❑ ❑ ❑ 49 [ ❑ ❑ Hot & cold water available: adequate pressure 2 t o ❑ ❑ ❑ Consumer Advisory .2653 49 [a� ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Eh Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 d ElSewage & waste water properlydisposed z + o❑ El El Eli`J Highly susceptible Populations .265351 El ❑ To iletfacilities: properly constructed, supplied & cleaned 11 EE Fill El El El E]E]E4 Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 ElGarbage & refuse pro perlydisposed ; facilities maintained E= o El El ElChemical 2fi53, .2657 25 ❑ ❑ [f] Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 ❑ Q Physical facilities installed- maintained & clean 111 0 ❑ ❑ ❑ 26 El El7oxicsubstances properly identifed stored, 3 used 2 00 E] E]E]54 `-1 E] Meets ventilation & lighting requirements; areas used = El ❑ ❑ E]designated Conforman a with Approved Procedures .2553, .2554, 2558 Total Deductions: 3 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- �R rnr Page 1 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: HAMS OF HICKORY Establishment ID: 2018011191 Location Address: 204 HWY 321 NW [e] Inspection F-1 Re -Inspection Date: 06/29/2017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: IV Wastewater System: 0M u n i cipa I/C o m m u n ity El Email 1: On -Site System HAMS. HICKORYC7aGMAI L.COM Water Supply: 0 MunicipallCommunity F-1On-SiteSystem Permittee: HICKORY RESTAURANT HOLDINGS LLC Email 2: Telephone: {828} 855-3900 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp chicken final cook temp. pass 190 slaw cold hold 39 hamburger final cook temp. 197 tomatoe cold hold 36 pasta salad refrigeration 39 lettuce refrigeration 40 chicken raw walk in 38 beef raw walk in 39 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 repair shelves, cabinets, replace any cracked , dented , scortched pans lids and containers 4-501.12 Cutting Surfaces - C resurface or replace or replace cutting boardsd 47 4-601.11 {B} and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C clean - shelves , sides of grills and fryers top of equipment 52 5-601.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C clean storeage areas remove un used items floor storage impedes cleaning back room near office First Last Person in Charge (Print & Sign): Jerome jam r First Last �I Regulatory Authority (Print & Sign):greg kain LrL 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 ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a I/ Spell Comment Addendum to Food Establishment Inspection Report Esta bIIshment Name: HAMS OF HICKORY Establishment ID: 2018011191 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. 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C clean and repai floor walls and ceiling LI. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page 3 of Food Establishment 4n spection Report, 312013 Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: HAMS OF HICKORY Establishment ID: 2018011191 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