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HomeMy WebLinkAboutWaffle House 1974 011265 06 30 17.GK.PDFFood Establishment Inspection Report Score: 98.5 Establishment Name: WAFFLE HOUSE 41974 Establishment ID: 2018011265 Location Address: 1245 HWY 321 NW i* Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6 1 3 0 1 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 0 5 : 1 8 0 pm Time Out: 6 : 4 1 0 pm WAFFLE HOUSE INC Total Time: Permittee: 1 hr 23 minutes Telephone: (828) 324-1004 Category #: 11 Wastewater System: [O]Municipal/Community ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: #❑MunicipallCommunity ❑On -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 e s used where required eggs q ❑ _ Fol ❑ ❑ ❑ Employee Health -2652 29 A ❑ Water and ice from approved source E] + E] ❑ ❑ ❑ 2 ❑ Management- employees knowledge; res onslbllltles & re ortin 10M ❑ ❑ ❑ 30 ❑ ❑ Variance obtained for specialized processing methods El , ❑ ❑ ❑ ❑ 3 if ❑ Proper use of reporting- restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Contras .2653, .2654 God Hygienic Practices 2552, .25533t El Proper cooling methods used; adequate for temperature control El Fol El El El 4 El Proper eating, tasting- drinking or tobacco use 000 El El Elequipment 32 [A El El ElPlantfood properlycooked for hot holding El 0 ❑ ❑ ❑ 5 Ek ❑ No discharge from eyes- nose or mouth IEEE] l ❑ ❑ ❑ 33 ❑ ❑ ❑ pproved thawing methods used ❑ °❑ ❑ ❑ ❑ Pre nting Contamination by Hands .2652,.2653,2655,.2655 a El Hands clean & properly washed a 00 El El El 34 ❑ Thermometers provided &accurate El := a El El El 7 Ef El El Ela No bare hand contactwith RTE foods or pre- roved alternate rocedure ro erl followed 3 00 ❑ ❑ ❑ Food €dere ffmation .2553 35 d ❑ Food properly labeled- original container El OEI ❑ ❑ ❑ a N ❑ Handwashing sinks supplied & accessible z 00 ❑ ❑ ❑ Preventon of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 3a ❑ Insects & rodents not present; no unauthorized animals E] ❑ ❑ ❑ ❑ 9 ❑ Food obtained from approved source z 00 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation- storage &display El + El ❑ ❑ ❑ 78 ❑ ❑ g Food received at proper temperature z 00 ❑ ❑ ❑ 38 ❑ Personal cleanliness [] °❑ ❑ ❑ ❑ 77 ❑ Food in good co-ndition-safe &unadulterated 000 ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored lE °❑ ❑ ❑ ❑ 12 t ❑ E1101 Required records available: shell stock tags- parasite destruction ` ❑ 21 ❑ ❑ ❑ 40 E]❑ Washing fruits &vegetables El EE FolEl El El Pro ction from Contamination .2653, .2654 13ElEl ElFood separated & protected 3 El El El ElProper Use of Utensils .2653, .2554 41 El In -use utensils: properly stored s °❑ El El El E] Food-contact.0 su faces: cleaned &sanitized s °❑ El El El 42 � Elutensils, equipment &lin ens: properly stored. dried & handled + EE Fol El El El 75 ElElProper disposition of returned, previously served, reconditioned- & unsafe food z E ❑ ❑ 43 4 ❑ Single -use & single -service articles: properly stored & used ' EE ° ❑ El El ElPotentially Hazardous Food T[mefFem perature .2653 16 0 ❑ ❑ ❑ Proper cooking time & temperatures 3 E l[] ❑ ❑ ❑ 44 [4 ❑ Gloves used properly El ❑ ❑ ❑ 77 ❑ ❑ ❑ 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 E] ❑ ❑ ❑ 78 ❑ ❑ Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures s E ❑ ❑ ❑ 4S ❑ Wod: tes stri facilities: installed, maintained. & used: test strips S .: °❑ ❑ ❑ ❑ 20 El El ElProper cold holding temperatures 3 E I °❑ El El El 47 E] Non-foodcontact surfaces clean i =_ [] El © El 21 ❑ ❑ ❑ Proper date marking & disposition 3 E] E] ❑ ❑ ❑ Phy ica€ Facilities .2654, 2655, 1656 22 ❑ ❑ ❑ Time as a public health control: procedures &z ❑❑ ❑ ❑ 1:1 43 • E] E]Hot & cold water available: adequate pressure z + 0 1:1 El Elrecords Consumer Advisory .2653 49 $ ❑ Plumbing installed; proper backflow devices 11 ITM ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or0❑ El El El foods 50 ❑ Sewage & waste water properlydisposed z + o❑ El El El Highly Susceptible Populations 2653 5f ❑ ❑ Toiletfacilities: pro perlyconstructed, supplied &cleaned + , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ � Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 [� ElGarbage & refuse pro perlydisposed ; facilities maintained EE E El El ElChemical .2653, .2657 25 ❑ ❑ ® Food additives: approved & properly used a ❑ o❑ ❑ ❑ ❑ 53 Ell ❑ Physical facilities installed- maintained & clean 11 E o❑ ❑ ❑ ❑ 28 Er ❑ ❑ 7oxicsubstances properly identifed stored, 3 used EI0 ❑ ❑ ❑ 54 ❑ 0 Meets ventilation & lighting requirements; designated areas used = O ❑ ❑ ❑ Conformance with Approved Procedures .2853, .2554, 1558 Total Deductions: 1-5 27 El Ck Compliance with variance- specialized process, ❑❑ ❑ ❑ ❑ educed 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 - A �R ;l rnr Page 1 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: WAFFLE HOUSE 91974 Establishment ID: 2018011265 Location Address: 1245 HWY 321 NW [j] Inspection F-1 Re -Inspection Date: 06130.2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: II Wastewater System: 0M u n i cipa I/C o m m u n ity El Email 1: On -Site System clinthennessee r@wafflehouse.corn Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: WAFFLE HOUSE INC Email 2: Telephone: (828) 324-4004 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp eggs cold hold 40 potatoes off grill 167 ham cold hold 40 eggs off grill final cook temp. 160 ham off grill final cook temp 177 lettuce cold hold 40 tomatoe cold hold 37 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. 47 4-602.13 Nonfood Contact Surfaces - C clean shelves above grill, and refrigeration 54 6-202.11 Light Bulbs, Protective Shielding - C clean light sheilds First Last Person in Charge (Print & Sign): i"y revis First Last Regu latory Auth ority (Print & Sigrigreg kain r� REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina ❑epartmentof Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Esta bIISi1ment Name: WAFFLE HOUSE#1974 Establishment ID: 2018011265 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 Comment Addendum to Food Establishment Inspection Report Esta bIisilment Name: WAFFLE HO USE 41974 Establishment ID: 2018011265 Observations and Corrective Actions Vi alations 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