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HomeMy WebLinkAboutFood Lion 638 300048 06 30 17.GK.PDFFood Establishment Inspection Report Score: 98.5 Establishment Name: FOOD LION #638 Establishment ID: 2018300048 Location Address: 27302ND AV NW �4�,lnspection ❑Re -Inspection City: HICKORY State: NC Date: 06 1 30 1 20 1 7 Status Cade: A Zip: 28601 County: 18 Catawba Time In: 0 1 : 0 a * pm Time Out: a : 3 6 (4 pm : Permittee FOOD LION LLC Total Time: 1 hr 34 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 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 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized eggs used where required ❑ = o ❑ ❑ ❑ Employee Health -2652 29 ❑ Water and ice from approved source 0 + o ❑ ❑ ❑ 7 ❑ Management- employees knowledge; es onslhllltles & re ortin ©0� ❑ ❑ ❑ 3p ❑ ❑ Variance obtained for specialized processing P P g El . o El El Elmethods 3 ❑ Proper use of reporting- restriction & exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Geod Hygienic Practices .26 52, .2653 31 Ef ❑ Proper cooling methods used; adequate for temperature control o o ❑ ❑ ❑ 4 p E] Proper eating, tasting- drinking or tobacco use ❑z ❑+ o El El Elequipment 32 ❑ ❑ ❑# ❑ Plantfood properlycooked for hot holding El °❑ ❑ ❑ ❑ 5 C ❑ No discharge from eyes- nose or mouth + El El ❑ ❑ ❑ 33 ❑ ❑ ❑Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := o ❑ ❑ ❑ T ❑ ❑ ❑ No bare hand contactwith RTE fds or pre- approved alternate rocedure Cooperrl followed 3 ❑❑ ° ❑ ❑ ❑ Food €denfification .2653 35 ❑ Food properly labeled- original container z❑Oo ❑ ❑ ❑ 8 19 ❑ Handwashing sinks supplied & accessible 2 s❑°❑ ❑ ❑ ❑ Prevention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 38 ❑ Insects & rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ ❑ 9 ❑ Food obtained from approved source 2 +❑o ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation- storage &display z + EE ❑ EE ❑ ❑ ❑ ❑ 78 ❑ ❑ ood received at proper temperature z 1❑0 ❑ ❑ ❑ ❑ Personal cleanliness l s o❑ ❑ ❑ ❑ 77 ❑ Food in good condition- safe & unadulterated o0o ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored lE El ❑ ❑ ❑ 12 ❑ I ❑ Required records available: shell stock tags- I ❑ I parasite destruction ` ❑o ❑ ❑ ❑ 40 E] ❑ Washing fruits &vegetables ElFolEl El El Protection from Contamination .2653, .2654 13 V ❑ ❑ ❑ Food separated& protected 3 ❑E] ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ElIn-use utensils: properly stored 11 = 0 El El El14 f E]Food -contact surfaces: cleaned & sanitized s 0 °❑ ❑ ❑ ❑ 42 ❑ utensils, equipment &linens: properly stored. dried & handled +1 EE O ❑ ❑ ❑ 15 [] ❑ Proper disposition of returned, previously served, econditioned- & unsafe food z Do ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' = Fol El El ElPotentially Hazardous Food T[mefFem perature .2653 16 ❑ ❑ ❑ Proper cooking time & temperatures 3 EI E] ❑ ❑ ❑ 44 ❑ Gloves used properly11 - El ❑ ❑ ❑ 17 t ❑ * ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 ❑ ❑• Equipment, food & non-food contact surfaces approved, cleanable- properly designed, constructed. & used 11 ♦ °❑ ❑ ❑ ❑ 18 ❑ ❑ ❑ 0 Proper cooling time &temperatures 3 E] E] ❑ ❑ ❑ 19 ❑ ❑ [.. ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 Ek ❑ Warewashing facilities: installed, maintained, & used: test strips s : o ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures *]E ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean o ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition s 0 °❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 2656 22 ❑ ❑ w ❑ Time as a public health control: procedures & records z ❑❑ ❑ ❑ ❑ 43 J ❑ ❑ Hot & cold water available: adequate pressure z t o ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z + 0 ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ❑ Sewage &waste water properlydisposed z + o❑ ❑ ❑ ❑ Highly suss ptibEe Populations 2653 51 ❑ ❑ Toiletfacilities: pro perlyconstructed, supplied & cleaned + , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 Q ❑ Garbage & refuse pro perlydisposed ; facilities maintained _ o ❑ ❑ ❑ Chemical .2653,.2657 25 ❑ ❑ Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 [1 ❑ Physical facilities installed- maintained & clean s = o❑ ❑ ❑ ❑ 28 ❑ ❑ 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, 2658 Total Deductions. 1 b 27 El El with variance- specialized process, 2 ❑0 ❑ ❑ ❑ 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 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 #638 Establishment ID: 2018300048 Location Address: 2730 2111) AV NW 0 Inspection ❑ Re -Inspection Date: 0613W2017 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: 1`001) LION LLC Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp beef cold case 38 park cold case 36 chicken cold case 36 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. 45 4-101.19 Nonfood -Contact Surfaces - C refurbish or replace rusty case shelves 47 4-601.11 {B} and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C clean cases at bacon and pork on schedule for cleaning First Last Person in Charge (Print & Sign): desere prether First Last Regulatory Authority (Print & Sign):greg kain 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: FOOD LION #638 Establishment ID: 2018300048 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