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HomeMy WebLinkAboutLittle Market Basket 18 020170 06 30 17.GK.PDFFood Establishment Inspection Report Score: 94.5 Establishment Name: LITTLE MARKET BASKET 18 Establishment ID: 2018020170 Location Address: 6596 N NC 16 HINY ]'Inspection ❑ Re -Inspection City: CONOVER State: NC Date: 0 6/ 30 / 2 0 1 7 Status Code: A Zip: 28613 County: 16 Catawba Time In: 0 3 : 0 9 0 am Time Out: 0 4 3 0 pm Permittee: MARKET BASKET FOOD STORES INC Total Time: 1 hr 14 minutes Telephone: Category #: II Wastewater System: ❑ EDA Establishment Type:MunicipallCommunity ©an -site System � No. of Risk Factor/Intervention Violations: Water supply: ❑r MunicipallCommunity ❑Gn-Site Supply No. of Repeat Risk Factor/Intervention 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 OUT WA .- I Compliance Status I ❑.T Gni R YR 1 N OUT n7A I .- I Cam pliance Status avT -n R YR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € 15 F ❑ ❑ PIC Present; demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 2a ❑ ❑ Pasteurized e s used where required eggs q ❑ _ Fol ❑ ❑ ❑ Employee Health -2652 29 1( ❑ Water and ice from approved source E] + ❑❑ ❑ ❑ ❑ 7 ❑ Management- employees knowledge; responsibilities& re ortin ©0R] El El El 30 ElElmethods obtained fors ecialized rocessin P P 9 El EE Fol El El El 3 ❑ Proper use of reporting- restriction & exclusion 000 ❑ ❑ ❑ Food Tem Aratufe Control .2653, .2654 Geed Hygienic Practices 2552, .255331 El Proper cooling methods used; adequate for temperature control El Fol El El El 4 ❑ Proper eating, tasting- drinking or tobacco use 000 El El Elequipment 32 ❑ ❑ ❑ Planttood pro perlycooked for hot holding El EE 0 ❑ ❑ ❑ 5 It ❑ No discharge from eyes- nose or mouth + E]E] ❑ ❑ ❑ 33 ❑ ❑ ❑ Approved thawing methods used ❑ ❑❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2655 a ❑ Hands clean & properly washed 4 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := E l ❑ ❑ ❑ 7 [if El Ela No bare hand contactwith RTE fds or pre- roved alternate rocedure Cooperrl followed 3 00 ❑ ❑ ❑ Food €denfification .2553 35 [p ❑ Food properly labeled- original container FI EI ❑ ❑ ❑ a [( ❑ Handwashing sinks supplied & accessible z l°❑ ❑ ❑ ❑ Preventon of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, .2655 1 as ❑ Insects & rodents not present; no unauthorized ElEl El El El El Food obtained from approved source z 00 El El Elanimals 37 El Contamination Contamination prevented during food - storage &display z 1 ° ❑ El El El 78 ❑ El 'God received at proper temperature z 1❑ °❑ El El Elpreparation El Personal cleanliness E] : El El El El El Food in good co-ndition - safe &unaduIto rated 000 El El El 38 El Wiping cloths: properly used & stored 0® El El El El 12 ❑ ❑ ❑ records available: shell stock tags- parasite destruction ` ❑ ❑❑ El El ElP 4a ❑ ❑ Washing fruits &vegetables ❑ ❑❑ El El El Lection from Contamination .2653,.2654 13 El El El Food separated & protected 3 ❑0 ❑ ❑r Pr e Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s °❑ ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized 3E ❑42 ❑Utensils, equipment & linens: properly stored. dried & handled °❑ ❑❑❑ 15 4 ❑ Proper disposition of returned, previously se ved, eco & unsafe food z❑❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' = ° ❑ ❑ ❑ ❑ Foodned- Potentially Hazardous Food TImelTem perature 2553 16 Eq ❑ ❑ ❑ Proper cooking time & temperatures 3 E] ❑❑ ❑ ❑ ❑ 44❑ Gloves used properly - El El El El 17 ❑ ❑ ❑ 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 11 E❑] ❑ ❑ ❑ 18 [4 ❑ ❑ ❑ Proper cooling time &temperatures 3 E]❑❑ ❑ ❑ ❑ 18❑ ❑ ❑ Proper hot holding temperatures 3 00 El El El46 ❑ Warewashing facilities: installed, maintained. & test stn S Fol El El Elused: 20 t ❑ ❑ ❑ Proper cold holding temperatures 3 E]❑❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean a ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 E] ❑❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ ❑ Time as a public health control: procedures & records z EE] ❑ ❑ ❑ 41 [Ji ❑ ❑ Hot & cold water available: adequate pressure z e FO] 1:1 El El Consumer Advisory .2653 49 ElPlumbing installed; proper backflow devices 11 IL ❑❑ El El El 23 ❑ ❑ Consumer advisory provided for raw or 0111 ❑ ❑ ❑ undercooked foods 50 m❑ Sewa e & waste water ro pe dis used g P P Y P z 1 ❑ ❑❑❑❑ Hi ly Susceptible Populations .2653 51 Et❑ ❑ Toilet facilities: properly constructed, supplied cleaned 11 EE Fol El El El❑ 24 ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ El 52 52 ElGarbage &refuse pro perlydisposed ; facilities maintained _ O El*❑ ChemicaE .2653, .2657 25 4 ❑ ❑ Food additives: approved & properly used ❑ ] ❑ ❑ ❑ 53 ❑ Physical facilities installed - maintained & clean 11 0 ❑ ❑ ❑ 26❑ ❑ i oxic substances properly identified stored, 3 used 2 E]❑ ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; areas used TEI El El El El Ca forma ace with Approved Procedures .2553, .2554, 1558 Total Deductions: b b 27 ❑ ❑ Compliance with variance - specialized process, z ❑❑ ❑ ❑ ❑ reduced oxygen packing criteria or HACCP plan North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer - CR QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LITTLE MARKET BASKET 18 Establishment ID: 2018020170 Location Address: 6596 N NC 16 HVVY O Inspection F-1 Re -Inspection Date: 06130.2017 City: CONOVER State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28613Category #: II Wastewater System: ❑ MunicipallCommunity 0 On -Site System Email 1: Water Supply: 0 Municipal/Community F-1On-SiteSystem Permittee: MARKET BASKET FOOD STORES INC Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp chickenq hat hold 159 potatoes hat hold 156 slaw cold hold 37 tomatoe cold hold 35 corn dog hat hold 150 bbq hat hold 156 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. 14 4-601 .11 (A) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - P clean and sanitize prep area before prepping and after prepping chicken cdi sanitized 39 3-304.14 Wiping Cloths, Use Limitation - C keep cloths in sanitizer bucket 45 4-202.16 Nonfood -Contact Surfaces - C repair or replace rusty shelves First Last Person in Charge (Print & Sign): ro jorden First Last Regulatory Authority (Print & Sign):greg kasin REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { ) - Y Spell 0 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A DHHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Comment Addendum to Food Establishment Inspection Report EStabIIshment Name: LITTLE MARKET BASKET 18 Establishment ID: 2018020170 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. 47 4-602.13 Nonfood Contact Surfaces - C clean shelves and refrigeration 52 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C no floor storage impedes cleaning , clean storsage areas repeat violation 53 - 1 6-201.11 Floors, Walls and Ceilings-Cleanability -C clean and repair floor walls and ceiling 54 6-202.11 Light Bulbs, Protective Shielding - C clean and repair light sheilds 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 Food Establishment 4n spection Report, 312013 Y Spell Comment Addendum to Food Establishment Inspection Report EStabIisiIment NaMe: LITTLE MARKET BASKET 18 Establishment ID: 2018020170 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. 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