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Home My WebLink AboutGalaxy Foods 1 Deli 020288 07 14 17.pdfSingle-use & single-service articles: properly Equipment, food & non-food contact surfaces Toilet facilities: properly constructed, supplied Garbage & refuse properly disposed; facilities 37 stored & used approved, cleanable, properly designed, & cleaned equipment for temperature control 43 constructed, & used 2 1 0 Proper cooling methods used; adequate 1 0.5 0 31 Meets ventilation & lighting requirements; 1 0.5 0 Utensils, equipment & linens: properly stored, Contamination prevented during food preparation, storage & display Insects & rodents not present; no unauthorized Gloves used properly44 Non-food contact surfaces clean 45 46 47 Food additives: approved & properly used Warewashing facilities: installed, maintained, & 24 Proper date marking & disposition offered Proper reheating procedures for hot holding Sewage & waste water properly disposed 48 3 1.5 0 49 50Consumer advisory provided for raw or Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Pasteurized foods used; prohibited foods not Food separated & protected Toxic substances properly identified stored, & used Hands clean & properly washed Compliance with variance, specialized process, Food-contact surfaces: cleaned & sanitized reduced oxygen packing criteria or HACCP plan Physical facilities installed, maintained & clean 51 undercooked foods 52 Proper disposition of returned, previously served, 53 Time as a public health control: procedures & Handwashing sinks supplied & accessible records reconditioned, & unsafe food Proper cooking time & temperatures Proper cooling time & temperatures approved alternate procedure properly followed Proper hot holding temperatures Proper cold holding temperatures 54 Food obtained from approved source Food received at proper temperature Food in good condition, safe & unadulterated Required records available: shellstock tags, used; test strips parasite destruction maintained No discharge from eyes, nose or mouth designated areas used Contributing factors that increase the chance of developing foodborne illness. Establishment Name: Foodborne Illness Risk Factors and Public Health Interventions FDA Establishment Type: Location Address: City: Zip: Permittee: Telephone: Wastewater System: Water Supply: 27 1 2 3 13 14 15 Food Establishment Inspection Report 16 17 18 19 20 21 Score: 22 23 25 26 Establishment ID: Date: Time In: Category #: Status Code: Time Out: Proper use of reporting, restriction & exclusion State: Compliance Status OUT CDI R VR PIC Present; Demonstration-Certification byaccredited program and perform duties responsibilities & reporting County: Risk factors: Public Health Interventions:Control measures to prevent foodborne illness or injury. Page 1 of Food Establishment Inspection Report, 3/2013 :ampm :ampm // Total Time: Inspection Re-Inspection Municipal/Community On-Site System No. of Risk Factor/Intervention Violations: No. of Repeat Risk Factor/Intervention Violations:Municipal/Community On-Site Supply Good Retail Practices Good Retail Practices: Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Good Retail Practices: IN OUT N/A N/O No bare hand contact with RTE foods or pre- 4 5 6 7 8 9 10 11 12 Proper eating, tasting, drinking, or tobacco use Management, employees knowledge;3 1.5 0 2 0 3 1.5 0 2 1 0 1 0.5 0 4 2 0 3 1.5 0 2 1 0 .2652Supervision .2652Employee Health Good Hygienic Practices .2652, .2653 .2652, .2653, .2655, .2656Preventing Contamination by Hands .2653, .2655Approved Source 2 1 0 2 1 0 2 1 0 2 1 0 .2653, .2654Protection from Contamination 3 1.5 0 3 1.5 0 2 1 0 .2653Potentially Hazardous Food TIme/Temperature 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 2 1 0 1 0.5 0 .2653Highly Susceptible Populations .2653Consumer Advisory .2653, .2657Chemical 1 0.5 0 2 1 0 .2653, .2654, .2658Conformance with Approved Procedures 2 1 0 Approved thawing methods used Thermometers provided & accurate Water and ice from approved source Variance obtained for specialized processing Plant food properly cooked for hot holding Pasteurized eggs used where required Food properly labeled: original container Personal cleanliness Wiping cloths: properly used & stored39 Washing fruits & vegetables In-use utensils: properly stored dried & handled 28 29 30 32 33 34 35 36 38 40 41 42 Compliance Status OUT CDI R VRIN OUT N/A N/O 1 0.5 0 .2653, .2655, .2658Safe Food and Water 2 1 0 methods 1 0.5 0 .2653, .2654Food Temperature Control 1 0.5 0 1 0.5 0 1 0.5 0 .2653Food Identification 2 1 0 .2652, .2653, .2654, .2656, .2657Prevention of Food Contamination animals 2 1 0 1 0.5 0 1 0.5 0 1 0.5 0 .2653, .2654Proper Use of Utensils 1 0.5 0 1 0.5 0 1 0.5 0 .2653, .2654, .2663Utensils and Equipment 2 1 0 1 0.5 0 1 0.5 0 .2654, .2655, .2656 Physical Facilities 2 1 0 2 1 0 2 1 0 1 0.5 0 1 0.5 0 1 0.5 0 1 0.5 0 Total Deductions: DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health 95 GALAXY FOODS 1 2018020288 2515 SPRINGS RD NE HICKORY NC 28601 18 Catawba KNIGHTSTAFF INC (828) 256-1903 0 7 1 4 2 0 1 7 A 1 0 0 5 1 2 3 1 2 hrs 26 minutes IV 3 5 3 CR Off REHS Contact Phone Number: Permittee: REHS ID: Telephone: Establishment Name: Status Code: Establishment ID: Zip: Inspection Re-Inspection Regulatory Authority (Print & Sign): Person in Charge (Print & Sign): Wastewater System: Water Supply: Comment Addendum to Food Establishment Inspection Report Date: Category #: Location Address: City: State: County: Temperature Observations Item Temp TempLocationItemLocation Temp Item Location Email 1: Email 2: Email 3: 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. Verification Required Date: ()- // Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health Page 2 of Municipal/Community On-Site System Municipal/Community On-Site System First Last First Last Comment Addendum Attached? GALAXY FOODS 1 2018020288 2515 SPRINGS RD NE HICKORY NC 18 Catawba 28601 KNIGHTSTAFF INC (828) 256-1903 07/14/2017 A IV SDAWNDAVIS1@GMAIL.COM GLAXYFOODS1@KNIGHTSTAFF.COM. ATTN NIKKI RKNIGHTON@CHARTER.NET FRIED HOT HOLD 138 ROTISSERIE HOT HOLD 152 PIZZA FRONT HOT HOLD 152 ROTISSERIE FRONT HOT HOLD 148 SAUSAGE FRONT HOT HOLD 137 8 PIECE WALK IN 36 RAW WALK IN 36 14 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P SANITIZER PROVIDED TOO WEAK. THOROUGHLY WASH, RINSE, SANITIZE MULTI-USE EQUIPMENT AFTER EACH USE: CDI: SANITIZER MIXED TO 300 PPM BY OPERATOR 21 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF LABEL FOODS WITH APPROPRIATE KILL DATE OR INITIAL PREP DATE: ROAST BEEF, TURKEY, CAJUN TURKEY WITHOUT DATE MARKS. CDI: PRODUCTS DISCARDED 22 3-501.19 Time as a Public Health Control - P,PF LABEL FOODS PART OF TPHC PROGRAM ACCORDINGLY: TENDERS WITHOUT TIME STAMP. TEMPED AT 130 DEG F. PREPARED LESS THAN 30 MINUTES PRIOR TO INSPECTION. CDI: REHEATED TO 175 DEG F. APPLIED NEW TIME STAMP. •Kristy Mate let 1654 - Huffman, Jason 3 07/14/2017 1654 -07/14/2017 Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report 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.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. Page 3 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health GALAXY FOODS 1 2018020288 47 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C CLEAN DOOR HANDLES, GASKETS, SHELVES, INSIDE COOLER, ETC 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-501.12 Cleaning, Frequency and Restrictions - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED 3 Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report 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. Page 4 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health GALAXY FOODS 1 2018020288 N/A Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report 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. Page 5 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health GALAXY FOODS 1 2018020288 N/A Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report 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. Page 6 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health GALAXY FOODS 1 2018020288 N/A