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HomeMy WebLinkAboutFood Lion Deli 638 020208 06 30 17.GK.PDFFood Establishment Inspection Report Score: 99 Establishment Name: FOOD Li ON DELI 638 Establishment ID: 2018020208 Location Address: 27302ND AV NW onspection ❑Re -Inspection City: HICKORY State: NC Date: 06 1 30 1 20 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 6 3 : A 8 * pm Time Out: 5 : 1 1 ® PM : Permittee FOOD LION LLC Total Time: 1 hr 23 minutes Telephone: Category #: III Wastewater System: ©MunicipallCommunity ❑ FDA Establishment Type:On-site System � No. of Risk Factor/Intervention Violations: Water supply: ❑�f 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 .lJT u,n I uro I Cam pliance Status ..T col n vR su rrision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2 ❑ ❑ Pasteurized eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source M + 0 ❑ ❑ ❑ 7 ❑ Management- employees knowledge; res onslbllltles & re ortin ©0� ❑ ❑ ❑ 36 ❑ ❑ Variance obtained for specialized processing P P g methods El . 0 ❑ ❑ ❑ 3 ❑ Proper use of reporting- restriction & exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .2653 31 ❑ Proper cooling methods used; adequate equipment for temperature control ❑ ❑ ❑ ❑ ❑ 4 ❑ Proper eatin tastin drinkin or to use P g, g- g z s ❑❑❑❑❑❑ ° 32 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 °❑ ❑ ❑ ❑ 5 le ❑ No discharge from eyes- nose or mouth Id ❑❑° ❑ I ❑ I ❑ 33 ❑ ❑ [4 Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Prez nting Contamination by Hands .2652,.2653,2655,.2656 fi ❑ Hands clean & properly washed 4 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ *1 ❑ ❑ ❑ T ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- approved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Footfdenfification .2653 35 l ❑ l Food properly labeled- original container z❑ � 0 ❑ ❑ ❑ fi ElHandwashing sinks supplied & accessible 2 0°❑ ❑ ❑ ❑ P reqention of Food Contamination .26 52,.2653, 2 6 54, .2 65 6, .2 65 7 Approved source .26 53, 2655 36 Insects & rodents not present; no unauthorized animals E] ❑ ❑ ❑ ❑ 9 1J ❑ Food obtained from approved source 2 +❑ °❑ ❑ ❑ ❑ 37 J Contamination prevented during food preparation- storage &display ❑ z1°38 ❑ ❑ ❑ ❑ 78 ❑ ❑ Food received at proper temperature z 1❑ °❑ ❑ ❑ ❑ [ ] Personal cleanliness l s o❑ ❑ ❑ ❑ 77 k ❑ Food in good co-ndition-safe &unadulterated 000 ❑ ❑ ❑Required Wiping cloths: properly used & stored E E E1011 ❑ ❑ ❑ 12 ❑ ❑ records available: shell stock tags -39 ❑ parasite destruction ` ❑ o❑ ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vegetables l °❑ ❑ ❑ ❑ Protection from Contamination 2553,.2654 13 ❑ ❑ ❑ Food separated & protected 3 ❑E] ❑ ❑ ❑ Pro er Use of Utensils .2653, .2554 47 ❑ In -use utensils: properly stored s °❑ ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized s 0 °❑ ❑ ❑ ❑ 42 ❑ utensils, equipment &linens: properly stored. dried & handled + °❑ EEE 75 ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z ❑❑ ❑ ❑ ❑ 43 Single -use & single -service articles: properly stored & used = ❑ ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 78 ❑ ❑ ❑ Proper cooking time & temperatures 3 El °❑ ❑ ❑ ❑ 44 ❑ Gloves used properly - El ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ u sits and Equipment .2653,.2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable- properly designed, constructed. & used °❑ ❑ ❑ ❑ 78 ❑ ❑ ❑ n Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 99 ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 d ❑ Warewashing facilities: installed, maintained, & used: test strips s .: °❑ EEE 20 ❑ ❑ ❑ Proper cold holding temperatures s I] °❑ ❑ ❑ ❑ 47 © ❑ Non-food contact su faces clean = 0 ❑ ❑ ❑ 21 m ❑ ❑ ❑ Proper date marking & disposition 3 0 °❑ ❑ ❑ ❑ Ph icai Facilities .2654, 2655, 2656 22 ❑ ❑ ® ❑ Time as a public health control: procedures & records z ❑❑ ❑ ❑ ❑ 411 ❑ ❑ Hot & cold water available: adequate pressure z t o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z + ❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ❑ Sewage &waste water properlydisposed z 1 0❑ ❑ ❑ ❑ Highly susceptible Populations .2653 5f ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ m Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 J1 Elmaintained Garbage &refuse pro perlydisposed ; facilities E EE O El El El Chem Ica € 2 553,.2657 25 ❑ ❑ [id Food additives: approved & properly used ❑ ] ❑ ❑ ❑ 53 ❑ I I Physical facilities installed- maintained & clean 11 = 0 ❑ ❑ ❑ 2g ❑ ❑ 7oxicsubstances properly identified stored, 3 used 2 S Q ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used 11 = O ❑ ❑ ❑ Conformance with Approved Procedures .2553, .2554, 2658 Total Deductions: 1 27 ❑ ❑ Compliance with variance - specialized process,n 2❑0❑ ❑ ❑ educed oxygen packing criteria or HACCP pla 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- S1L3in1 CR � QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name; FOOD LION DELI 638 Establishment ID: 2018020208 Location Address: 2730 2ND AV NW 0 Inspection ❑ Re -Inspection Date: 06130.2017 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 F-1On-SiteSystem Permittee: FOOD LION LLC Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp chicken hat hold 154 ham cold case 38 turkey cold case 36 beef cold case 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 single use items in bags to protect from contamination ISpeII First Last Person in Charge (Print & Sign): deserae prather First Last Regulatory Authority (Print & Sign):gregr 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: FOOD LION DELI 638 Establishment ID: 2018020208 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 I/ Spell