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HomeMy WebLinkAboutSalsaritas Fresh Cantina 011072 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98 Establishment Name: SALSARITAS FRESH CANTINA Establishment ID: 2018011072 Location Address: 944 2ND ST NEInspection ❑ Re -Inspection City: HICKORY State: NC Datee 0^6 12 9 I a p 1 7 Status Code: A Zip: 28601 County: 16 Catawba Time In: 0 3 : a a * p, Time Out: 0 5 : 1 1 (V pm Permittee: R AND S MEX iNC Total Time: 1 hr 49 minutes Telephone: (828) 304-2485 Category #: III Wastewater System: �kMunicipallCommunity ❑ 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 control the 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 su rrision .2652 Safe Food and Water .2653,.2655, 1658 € El El2 PIC Present; Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 26 ❑ ❑ Pasteurized eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 0 ❑ Water and ice from approved source M + °❑ ❑ ❑ ❑ 7 ❑ Management. employees knowledge; res onsihilities & re ortin ©0� ❑ ❑ ❑ 3p ❑ ❑ � Variance obtained for specialized processing P P 9 methods 0 o❑ ❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 G opd Hg ienia Practices .26 52, .2653 al 14 Elequipment Proper coolingmethods used; adequate forr tomperature control 1❑ °❑ ❑ ❑ ❑ 4 ❑ Proper eating, tasting. drinking or tobacco se u 000 11 11 El 32 ❑ ❑ ❑ [J Plantfood pro perlycooked for hot holding l Fol El El El 5 El No discharge from eyes. nose or mouth + ❑❑° ❑ ❑ ❑ 33 ❑ ❑ ❑ © Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Pre enting Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := o ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contact with RTE foods or pre - a roved alternate rocedure ro erl followed 3 ❑❑ ° El ❑ ❑ Food €dentification .2653 35 ❑ Food properly labeled- original container ❑ ❑ ❑ 6❑ Handwashing sinks supplied & accessible z s❑ °❑ ❑ ❑ ❑ pre ention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 A proved Source .26 53, 265536 El & rodents not present; no unauthorized animals ❑❑ El El El 9 IiE El Food obtained from approved source z 00 El El El 37 El Contamination prevented during food Contamination preparation. storage &display z 1 ❑ ° ❑ El El El 10 El El JN Food received at proper temperature z 1❑ °❑ El El El 38 10 El Personal cleanliness E] : E] El El El 8 El Food in good co-ndition. safe &unadulterated 000 El El El 39 ❑ Wiping cloths: properly used & stored 0f]0 El El El 12 Q ❑ I ❑ I ❑ I Required records available: shellstock tags. parasite destruction ` E11F211 ❑ ❑ I ❑ 40 ❑ ❑ Washing fruits & vegetables El EE. °❑ ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 • ❑ ❑ ❑ Food separated & protected 3 ❑0 ❑ ❑ ❑ Pro er Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s °❑ ❑ ❑ ❑ 14 11 Food -contact surfaces: cleaned & sanitized s 0El ❑ ❑ ❑ 42 ❑ [k utensils, equipment &linens: properly stored, dried &handled r O ❑ ❑ ❑ 15 ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z ❑❑ ❑ ❑ ❑ 43 � ❑ Single -use & single -service articles: properly stored & used a , ❑ ❑ ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 16 [A ❑ ❑ ❑ Proper cooking time & temperatures 3 E l °❑ ❑ ❑ ❑ 44 ❑ Gloves used properly11 - El ❑ ❑ ❑ 17❑ ❑ ❑ Proper reheating procedures for hot holding 3 0®❑ ❑ ❑ Utens€€s and Equipment .2653, .2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used E] ❑ ❑ ❑ 18 ❑ ❑ ❑ [4 Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures s 00 ❑ ❑ ❑ 46 ❑ Warewashing facilities: installed, maintained. & used: test st ps s °❑ ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 3 EE °❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean 1 ❑ ❑ ❑ 21 Ef ❑ ❑ ❑ Proper date marking & disposition 3 E] °❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22❑ ❑ 0 ❑ Time as a public health control: procedures & �records z EE]❑ ❑ ❑ 46 55 ❑ ❑ Hot & cold water available: adequate pressure z e 0 1:1 El El Consumer Advisory .2653 49 m ❑ Plumbing installed; proper backflow devices 11 ITE] ❑ ❑ ❑ 23 ❑ ❑ Ek Consumer advisory provided for raw or00 ❑ ❑ El foods 50 ❑ Sewage & waste water properlydisposed z 1 of El El Elundercooked Highly susceptible Populations .2653 51 T ❑ El T o ile t facil itie s: pro perlyconstructed, supplied S , ° ❑ El El El 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ El&cleaned 52 ❑ Garbage & refuse pro perlydisposed; facilities maintained - °❑ El El El Chemical .2653, .2657 5 El ElIlir ] Food additives: approved & properly used ❑°❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s o❑ ❑ ❑ ❑ 26 ❑ ❑ 7oxicsubstances properly identifed stored, 3 used E]0 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used s , O ❑ ❑ ❑ Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 2 27 ❑ ❑ Et Compliance with variance. specialized process, , ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HACCP plan 11.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program y�n DHHS is an equal opportunity employer. �R �l rnr Page 1 of Food Esta bi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment (dame: SALSARITAS FRESH CANTINA Establishment ID: 2018011072 Location Address: 944 2ND ST NE 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: RAND S MEX INC Email 2: Telephone: (828) 304-2485 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp steak steam table 155 cheese cold hold 40 shrimp steam well 158 park stream well 148 lettuce cold hold 37 tomatoe cold hold 36 chicken walk in 38 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. 42 4-901.11 Equipment and Utensils, Air -Drying Required - C air dry pans before stacking 45 4-202.16 Nonfood -Contact Surfaces - C replace scortched, cracked. dented pans and containers 47 4-602.13 Nonfood Contact Surfaces - C clean containers holding lids and utensils Fire Last Person in Charge (Print & Sign): brianna Williams First Last Regulatory Authority (Print & Sign):greg• kain REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Department of 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 Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIishment Name: SALSARITASFRESH CANTINA Establishment ID: 2018011072 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