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HomeMy WebLinkAboutArbys 011120 06 30 17.GK.PDFFood Establishment Inspection Report Score: 99 Establishment Name: ARBYS Establishment ID: 2018011120 Location Address: 1470 HWY 321 NW inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6/ 30 / 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 0 1 : 0 7 * pm Time Out: 0 3 : 1 0 (,pm : Permittee BRUMIT RESTAURANT GROUP Total Time: 2 hrs 3 minutes Telephone: (828) 324-9429 Category #: II Wastewater System: �CMunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water Supply: ❑O 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 OLT WA .- I Compliance Status I ❑.T Gni R YR 1 n OLT n7A I .- I Cam pliance Status avT -n R YR sup rvision .2652 Safe Food and Water .2653,.2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 29 ❑ ❑ Pasteurized eggs used where required ❑ _ ❑❑ ❑ ❑ ❑ Ent loyee Health .2652 29 ❑ Water and ice from approved source 0 + ❑❑ ❑ ❑ ❑ 2 ❑ Management. employees knowledge; es onslhllltles & re ortin ©0� ❑ ❑ ❑ 80 ❑ ❑ Variance obtained fors specialized processing P P g methods El . o ❑ ❑ ❑ 3 © ❑ Proper use of reporting. restriction & exclusion o00 ❑ ❑ ❑ Food Temiature Control 2553, .2554 Ga d H ienia Practices .2 652, .2653 yg 3t ❑ Pro per coolin methods used; ade uate equipment for temperature control q El °❑ ❑ ❑ ❑ 4 ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t ❑❑ ❑ ❑ ❑ 32 ❑ ❑ ❑ Plantfood properlycooked for hot holding l ❑❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑❑❑ ❑ ❑ ❑ 33 ❑ ❑ ❑ ® Approved thawing methods used ❑ ❑❑ ❑ ❑ ❑ Prev nting Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ q ❑ Thermometers provided & accurate ❑ :- o ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contact with RTE foods or pre- a roved alternate rocedure ro erl followed 3o ❑❑ ❑ ❑ ❑ Food €dentification .2653 35 ❑ Food properly labeled- original container z❑ o ❑ ❑ ❑ 871 ❑ Handwashing sinks supplied & accessible 2 s❑°❑ ❑ ❑ ❑ prern ton of Food Contamination 2652, .26 53, 1654,.2656,.2657 Approved Source .26 53, 265836 IV Elinsects & rodents not present; no unauthorized ❑ ❑ El El El El Food obtained from approved source z El El El El El 37 El Contamination prevented during food preparation. storage &display z 1 ❑ ❑ El El Elf0 El El P] Food received at proper temperature z 1❑0 El El El 38 El Personal cleanliness l s El El El El 77 �y LJ ❑ Food in good condition. safe & unadulterated o00 ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored lE El ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑F ❑ ❑ ❑ 40 E] ❑ Washing fruits &vegetables El EE FolEl El El Protection from Contamination .2653, .2654 13 ❑ ❑ ❑ Food separated & protected 3 El El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 4f N ❑ In -use utensils: properly stored s = o ❑ ❑ ❑ 74 E]Food-contact surfaces- cleaned &sanitized s 0 ❑❑ ❑ ❑ ❑ 42 El equipment &linens: properly stored, dried & handled s o El El El El disposition of returned, previously served, reconditioned- & unsafe food z ❑❑ ❑ ❑ Eldried 43 ElSingle-use & single -service articles: properly stored & used 71 F1Fol El El El Potentially Hazardous Food T[mefFem perature .2653 78 1 ❑ ❑ ❑ Proper cooking time & temperatures 3 El❑❑ ❑ ❑ ❑ 44 ❑ Gloves used properly= 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ T Proper reheating procedures for hot holding a 0® ❑ ❑ ❑ Ute Is€€s and Equipment .2653, .2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved. cleanable. properly designed, constructed. & used ❑❑ ❑ ❑ ❑ 78 ❑ ❑ ❑ Proper cooling time &temperatures 3 E] ❑❑ ❑ ❑ ❑ 79 ❑ ❑ ❑ Proper hot holding temperatures s 00 ❑ ❑ ❑ 48 ❑ Warewashing facilities: installed, maintained. &1 used: test strips .: o EEE 20 ❑ ❑ ❑ Proper cold holding temperatures 3 El ❑❑ ❑ ❑ ❑ 47 ❑ Non-food contact su faces clean ❑ ❑ ❑ ❑ Phy i a[ Facilities .2654, 2655, 2556 21 ❑ ❑ ❑ Proper date marking & disposition 3 EE ❑ ❑ ❑ 22 ❑ ❑ ❑ Time as a public health control: procedures & records 2 ❑❑ ❑ ❑ ❑ 4B ❑ ❑ Hot & cold water available: adequate pressure z e o ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ElSewage & waste water properlydisposed 22:1 1 Fol El El El Highly sus eptible Populations .2653 51❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S , ° ❑ El El Eloffered 24 E]E]Pasteurized foods used: prohibited foods not 000 ❑ ❑ ❑ 52 ❑ Garbage & refuse pro perlydisposed ; facilities maintained _ o ❑ ❑ ❑ ChemIca€ .2653,.2557 25 ❑ ❑] Food additives: approved & properly used ❑ ❑❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s 1E o❑ ❑ ❑ ❑ 2S ❑ ❑ i oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation &lighting requirements; designated areas used s O ❑ ❑ ❑ C nformance with Approved Procedures .2853, .2554, 1558 Total Deductions: 1 27 ❑ ❑ Compliance with variance. specialized process, ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HA 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 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: ARBYS Establishment ID: 2018011120 Location Address: 1470 HWY 321 NW O Inspection F-1 Re -Inspection Date: 0613W2017 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 ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity F-1On-SiteSystem Permittee: BRUMIT RESTAURANT GROUP Email 2: Telephone: (828) 324-9429 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp roast beef hat hold 146 cheese cold hold 38 ham cold hold 37 turkey cold hold 37 cheese cold hold 35 roast beef walk in 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. 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C f keep sleeves pulled up on single use cups to prevent contamination Spell I/ 47 4-602.13 Nonfood Contact Surfaces - C clean shelves and containers First Last Person in Charge (Print & Sign): Cheryl beck Frrit Last Regulatory Authority (Print & Sign):greg kain REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { } - Verification Required Date: 1 1 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 Comment Addendum to Food Establishment Inspection Report Establishment Name: ARBYS Establishment ID: 2018011120 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 I/ Spell