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HomeMy WebLinkAboutWal Mart 948 Deli 020278 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98 Establishment Name: WAL MART 948 DELI Establishment ID: 2018020278 Location Address: 2525 HWY 70 SE &Jnspection ❑ Re -Inspection City: HICKORY State: INC Date: 6 6 I .29 12 6 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 6 a : 5 a * pm Time Out: 4 : 5 14 pm : Permittee WAL MART INC Total Time: 1 hr 59 minutes Telephone: (828) 326-7060 Category #: III Wastewater System: ❑� MunicipallCommunity ❑ EDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: #❑MunicipallCommunity ❑On -Site Supply No. of Repeat Risk Factor/Intervention 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 0 ❑ ❑ ❑ 23 ❑ ❑ Pasteurized e s used where required eggs q ❑ _ Fol ❑ ❑ ❑ Employee Health .2652 29 Q ❑ Water and ice from approved source Q + °❑ ❑ ❑ ❑ 7 ® ❑ Management- employees knowledge; res onsibilities & repo ©0� ❑ ❑ ❑ 3p ❑ ❑ Variance obtained for specialized processing P P g methods El . o ❑ ❑ ❑ 3 [ ❑ Proper use of reporting- restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Goad Hygienic Practices .26 52, .265331 ElProper cooling methods used; adequate equipment for temperature control ❑ ❑ ❑ ❑ ❑ 4 ❑ Proper eating, tasting- drinking or tobacco use P g, g- 9 z + ❑❑❑❑❑❑ ° 32 ❑ ❑ ❑ © Plant food properly cooked for hot holding +❑ Ea °❑ ❑ ❑ ❑ 5 E?f ❑ No discharge from eyes- nose or mouth + El El ❑ ❑ ❑ 33 ❑ ❑ ❑ Q Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 6 d ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 E4 ❑ Thermometers provided & accurate ❑ := o ❑ ❑ ❑ T © El❑ ❑ No bare hand c0ntactwith RTE foods or pre- approved alternate rocedure ro erl followed 3 U] Fol ❑ ❑ ❑ Food €dentification .2653 35 E� ❑ Food properly labeled- original container z❑ o ❑ ❑ ❑ 8 0 ❑ Handwashing sinks supplied & accessible z s❑°❑ ❑ ❑ ❑ prevention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 265538 El & rodents not present; no unauthorized El El El El El 9 © El Food obtained from approved source Food +❑ o El El El 37 Q El Contaminationprevented during food pre - storage &display z + ❑ ° ❑ El El El El El14Food received at proper temperature z 1❑0 El El Elpreparation 38 0 ❑ Personal cleanliness Fil : o❑ ❑ ❑ ❑ 11 A ❑ Food in good condition- safe & unadulterated 000 ❑ ❑ ❑ 39 El Wiping cloths: properly used & stored 000 El El El 12 Rr ElEl Elparasite Required records available: shell stock tags- destruction ` ❑o ❑ ❑ ❑ 40 0 ❑ ❑ Washing fruits & vegetables El °❑ ❑ ❑ ❑ PTOtection from Contamination .2653, .2654 13 E❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ® In-use utensils: properly stored s = o ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized s 0 0❑ ❑ ❑ ❑42 utensils, equipment &linens: properly stored.+o dried & handled15 ❑❑❑Proper a ❑ disposition of returned, previously served, reconditioned- & unsafe food a ❑❑❑❑ 43 l Single -use & single -service articles: properly stored & used = ❑❑❑❑Potentially °18 Hazardous Food T[mefFem perature .2653 ❑ ❑ ❑ Proper cooking time & temperatures 3 El °❑ ❑ ❑ ❑ 44 Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ * Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Ute ns!Is and Equipment .2653, .2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable- properly designed, constructed. & used 11 °❑ ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time &temperatures 3 E]°❑ ❑ ❑ ❑ 19 Q ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 [C ❑ Warewashing facilities: installed, maintained. & used: test strips s : o ❑ ❑ ❑ 20IC❑ ❑ ❑ Proper cold holding temperatures 3 I] °❑ ❑ ❑ ❑ 4T ❑ Non-food contact su faces clean o ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 0 °❑ ❑❑ ❑ Physical Facilities .2654,.2655, 1656 22❑ F ❑ Time as a public health control: procedures & ecords z ❑❑ ❑ ❑ ❑ 43 1 ❑ ❑ Hot & cold water available: adequate pressure z t o ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 s ❑ Sewage &waste water properlydisposed z + o❑ ❑ ❑ ❑ Highly susceptible Populations .265351 E] ❑ Toilet facilities: properly constructed, supplied & cleanod 11 , Fol El El ElChemica 24 E]E]� Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ El If ElGarbage & refuse pro perlydisposed ; facilities maintained E= o El El El€ 2553,.2657 25 ❑ ❑ ?] Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed- maintained & clean 11 Fe o❑ ❑ ❑ ❑ 28 ;j�" ❑ I ❑ 7oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; areas used 11 = o El El Eldesignated Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 2 27 ❑ ❑ Z Compliance with variance - specialized process, z ❑❑ ❑ ❑ ❑ 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 hi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: WAL MART 948 DELI Establishment ID: 2018020278 Location Address: 2525 HWY 70 SE 0 Inspection ❑ Re -Inspection Date: Q612W2017 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 ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: WAL MART INC Email 2: Telephone: (828) 326-7060 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp chicken hat hold 178 ham cold hold 37 PASTA COLLI CASE 35 POTATOE COLD CASE 34 TURKEY COLD CASE 35 CHICKEN HOT HOLD 152 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 or repair walk in shelves 47 4-602.13 Nonfood Contact Surfaces - C clean shelves and containers 53 6-201.11 Floors, Walls and Ceilings-Cleanahility - C clean floors under equipment amd walls at prep and make areas Person in Charge (Print & Sign): natalie Regulatory Authority (Print & Sign):greg First walker First kain REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { } - Last Last oA �ilq) Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal opportunity employer. Alk Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: WAL MART948 DELI Establishment ID: 2018020278 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