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HomeMy WebLinkAboutPopeye's 011342 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98 Establishment Name: POPEYes#11814 Establishment ID: 2018011342 Location Address: 2455 HWY 70 E -Inspection ❑ Re -Inspection City: HICKORY State: NC gate: 0 6 I .29 12 p 1 7 Status Code: A Zip: 2862 County: 18 Catawba Time In: 0 3 : 1 7 * pm Time Out: 4 : 5 0 @ pm : Permittee LOUISIANA KITCHEN-POPEY'S Total Time: 1 hr 33 minutes Telephone: (828) 256-4028 Category #: IV Wastewater System: ❑� 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. u -.1 1-1 — Compliance Status avr col R 1111 1 n our u,n uro Cam pliance Status avr col n vR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurised eggs used where required ❑ = o ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source 0 + o ❑ ❑ ❑ 2 [f ❑ Management. employees knowledge; res onsibilities & repo ©0� ❑ ❑ ❑ 3Q ❑ ❑ Variance obtained for specialized processing P P g methods El . o ❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 God Hygienic Practices .26 52, .2653 31 ❑ Proper cooling methods used; adequate equipment for temperature control ❑ ❑ ❑ ❑ ❑ 4 ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t o ❑ ❑ ❑ 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 .2652,.2653,2655, 2656 6 d ❑ Hands clean & properly washed 0 ❑ ❑ ❑ 34 m ❑ Thermometers provided & accurate ❑ := o ❑ ❑ ❑ T ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed Mo ❑ ❑ ❑ Food €dentification .2653 35 ❑ Food pro perlylabeled original container 0 . ❑ Handwashing sinks supplied &accessible o ❑ ❑ ❑ Prevention of Food Contamination .2652,.2653, 2654,.2656,.2657 Approved Source .26 53, 2655 as ❑ Insects & rodents not present; no unauthorized ❑❑ ❑ El El 9 W El Food obtained from approved source 2 00 El El El 37 El Contamination prevented during food preparation. storage &display preparation- El 1 El El El El 10 El El Food received at proper temperature z 00 ❑ ❑ ❑ 38 If ❑ Personal cleanliness[i] o❑ ❑ ❑ ❑ 11 ❑ Food in good condition. safe & unadulterated o0o ❑ ❑ ❑ 39 41 ❑ Wiping cloths: properly used & stored lE El ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction qE11E11 ❑ ❑❑ 40 [f E] ❑ Washing fruits &vegetables El EE FolEl El El PTOtection from Contamination .2653, .2654 13 ❑ © ❑ ❑ Food separated & protected 0 ® El El Pro per Use of Utensils .2653, .2554 41 [x] ElIn-use utensils: properly stored s = o El El El 14 ElFood -contact surfaces: cleaned & sanitized TH °❑ ❑ ❑ ❑ 42 ❑ Utensils, equipment & linens: properly stored, dried & handled s o El El El 15 . ElProper disposition of returned, previously se ved, reconditioned- &unsafe food ❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' Fol El ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 16 V ❑ ❑ ❑ Proper cooking time & temperatures 3 El°❑ ❑ ❑ ❑ 44 [V ❑ Gloves used properly El ❑ ❑ ❑ 17 ❑ ❑ ❑ [jj� Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 It ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used 11 E, ❑❑ ❑ ❑ ❑ 18 EV ❑ ❑ ❑ Proper cooling time &temperatures 3 00 ❑ ❑ ❑ 19 [] ❑ ❑ ❑ Proper hot holding temperatures 3 00 El El El 46 El Wa rewa s h ing facilities: installed, maintained. & used: test strips s .: o El El El 20 ❑ ❑ ❑ Proper cold holding temperatures 3 I] °❑ ❑ ❑ ❑ 4T ❑ [ Non-food contact surfaces clean _ ❑r ❑ ❑ ❑ 21 Ip ❑ ❑ ❑ Proper date marking & disposition 3rEd 0❑ El E] E]Phy ieal Facilities .2654, 2655, 2656 22 E] E][4. E] Time as a public health control: procedures & zo El❑ ❑ 4B E]❑ Hot &cold water available: adequate pressure z e o El El El Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 © ❑ Sewage & wast e water properlydisposed z 1 0❑ ❑ ❑ ❑ Highly susceptible Populations .2653 51 ❑ ❑ Toilet facilities: properly constructed, supplied cleaned S , ° ❑ El El El E] E]24 . Pasteurized foods used: prohibited foods not offered 000 El El El& 52 ❑Garbage & refuse pro perlydisposed ; facilities maintained EE o El El ElChemical .2653, .2657 25 ❑ ❑ [f] Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s o❑ ❑ ❑ ❑ 26 ❑ ❑ 7oxicsubstances properly identified stored, 3 used 2 00 ❑ ❑ ❑ 54 [fl ❑ Meets ventilation & lighting requirements; designated areas used s EF ❑ ❑ ❑ Conformance with Approved Procedures .2553, .2554, 2658 Total Deductions: 2 2T ❑ ❑ O Compliance with variance. specialized process, z ❑ 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 yln DHHS is an equal opportunity employer. �R �l rnr Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: POPEYE'S411810 Establishment ID: 2018011342 Location Address: 2455 HWY 70 E [j] Inspection F-1 Re -Inspection Date: 06129�2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: IV Wastewater System: 0 MunicipallCommunity ❑ On -Site System 111810 ❑ e es.com Email 1: p @p F y Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: LOUISIANA KITCHEN-POPEY'S Email 2: Telephone: (828) 256-4028 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHICKEN HOT HOLD 187 BEANS HOT HOLD 167 SHRIMP HOT HOLD 155 POTATOES HOT HOLD 160 RAW WALK IN 37 SLAW COLD HOLD 38 TOMATOE COLD HOLD 36 BEANS WALK IN 35 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. 13 3-302.11 Packaged and Unpackaged Food -Separation, packaging, and Segregation - P SEPERATION AND SEGREGATION - STORE ALL RAW CHICKEN BELOW BATTER AND READY TO EAT ITEMS PLEASE CDI CORRECTED MOVED TO BOTTOM SHELF THANK YOU. 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C SINGLE USE CUPS - KEEP SLEEVES PULLED UP, DO NOT OVER FILL CUP CONTAINERS PLEASE. PROTECT FROM CONTAMINATION BY COVERING, SLEEVING OR LEAVING IN ORIGINAL BAGS AND BOXES. 47 4-602.13 Nonfood Contact Surfaces - C CLEAN AND SANITIZE - PLEASE PUT ALL SHELVES, CABINETS, CONTAINERS, FRY AREAS, PREP AREAS, STORAGE AREAS ON A ROTATION FOR CLEANING MORE OFTEN PER DISCUSSION WITH MANAGER. NO POINTS TAKEN LUCINDA WILL HANDLE THIS ISSUE THANK YOU. First Last { Person in Charge Print & Sign): LUCINDA PARKS � First Last Regulatory Authority (Print & Sign).LUCINDA PARKS N./ N�/ K 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 Establishment Name: PCPEYFS#11810 Establishment ID: 2018011342 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. Page 3 of Food Establishment 4n spection Report, 312013 Y Spell