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HomeMy WebLinkAboutHooters of Hickory 011386 06 29 17.JH.PDFFood Establishment Inspection Report Score: 98 Establishment Name: HOOTERS OF HICKORY Establishment ID: 2018011386 Location Address: 1211 13TH AV DR SE ❑s Inspection ❑Re -Inspection City: HICKORY State: NC Date: e 6 1 a 9 1 a e 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 1 0 : 3 6 Q pm Time Out: 1 1 : a 9 O pm Permittee: HOA RESTAURANT HOLDER, LLC DBA HOOTERS OF HICKORY Total Time: 53 minutes Telephone: (828) 324-5700 Category #: III Wastewater System: ❑� MunicipallCommunity ❑ FDA Establishment Type:On-Site System 1 No. of Risk Factor/Intervention Violations: Water Supply: [j]Municipal/Community ❑On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk fait to rs: Contributing factors that increase the chance of developing to odborne illness, Public H ealth Interventions: Ccrirol measures to prevent toodbarne illness or injury. Good Retail Practices Good Retail Practices: Prey antalive measuresto control the addition of pathogens, ch am i" Is. and physical objects into hods. IM I—MIA HXI Compliance Status OaT 441 R YR IX OUT X1A Xp Compliance Status 4Vi 401 R YR Supervision .2662 Safe Food and Water .2653,.2636, 1636 t ❑ ❑ PIC Present: Demonstration -Certification by accredited program and perform duties p p❑ ❑ ❑ ❑ 26 ❑ ❑ Pasteurized eggs used where required 4❑ ❑ ❑ ❑ Employee Health .2652 29 Q ❑ Water and ice from approved source 111 ❑ ❑ ❑ 2 #J ❑ Management, employees knowledge. ©❑❑ es ansibildies 8 reporting ❑ ❑ ❑ 30 ❑ ❑ �] Variance obtained fors specialized processing P P 8 methods ❑ : ❑5 ❑ ❑ ❑ 3 I#] ❑ Proper use of reporting. restriction &exclusion 3❑ = m ❑ ❑ ❑ Food Tem peratore Control 2653, ,2654 Good Hygienic Practices .2652,.2659 3t 4 ❑ Proper cooling methods used: adequate equipment for temperature control ❑ : ❑ ❑ ❑ ❑ 4 ❑ Proper eating tasting, drinking, or tobacco use 2 p g g g ❑ ❑ - ❑ ❑ 32 © ❑ ❑ ❑ Plant food properly cocked for hot holding ❑ = ❑ ❑ ❑ ❑ 5 [� ❑ No discharge from eyes, nose or mouth 0❑� ❑ ❑ ❑ 33 [f ❑ ❑ ❑ Approved thawing methods used –1. _ ❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2633, 1635,.2656 6 Ii ❑ Hands clean & properly washed a ❑❑ ❑❑ 7001 34 ❑ Thermometers provided & accurate El - Q ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contact with RTE foods or pre N rowed alternate procedure properly followed s s ❑❑ ❑ ❑ 1:1 Food Identification 2653 35111 ❑ Food properlylabeled: orrg+nal container 0 + ❑ ❑ ❑ ❑ 3 ❑ Handwashing sinks supplied & accessible z I] ❑ ❑ ❑ Prevention of Food Contamination .2662, .2663, 2664„2656„2657 Approved Source .2653,.266536 EJInsects & rodents not present: no unauthorized animals ❑ ❑ El EJ El ❑ Food obtained from approved source z +❑Q ❑ 71 171 3T [� EL] prevented during food preparation, preparation, storage & display t 111 El El ID LJ❑ ISI It Food received at proper temperature 2 Q® LJ LJ LJ 36 0 ❑ Personal cleanliness © El El EJ © EJ in good condition, sate &unadulterated❑ + ®❑ ❑ [J 39 ❑ Wiping cloths: properly used 8 stored a❑ ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shellstock tags. parasite destruction 2 + o ❑ ❑ ❑ ❑ 40 L]❑ Washing fruits &vegetables ❑: 111 El El 11 Proteetien from Contamination -2653, -2654 13 If ❑ ❑ ❑ Food separated & protected 3 p0 ❑ ❑ ❑ pro per Use of Utensils .266 3, .2664 41 10 Li In -use utensils: properly stored + 4❑ Li Li Li LJFood-contactsurfaces cleaned &sandized a ❑❑ ❑ ❑ ❑ P ❑ Utensils. equipment &linens: properly stored. dried & handied + + ❑ ❑ El :115 Pro per disposition of returned, prev iously se iv El oed, Elreconditioned _ & unsafe food 2 1:1 El C142 43 p ❑ Single -use & single -service articles: properly stored & used + +❑ ❑ ❑ ❑ Potentially Hazardous Food Time/Tem perature .2653 i6 ❑ ❑ ❑ Proper cooking time & temperatures 3 ❑❑ ❑ ❑ ❑ 44 ❑ Gloves used properly s °❑ ❑ ❑ ❑ 17 ❑ ❑ ❑ [j Proper reheating procedures for hot holding E] E] ❑ ❑ ❑ Utensils and Equipment .2653,.2654,.2663 45 ❑ ® Equipment, food & non-food contact surfaces approved. cleanable. properly designed. can strutted, & used 2J ❑ ❑ ❑ 18 ❑ ❑ ❑ R Proper cooling time &temperatures ❑❑ ❑ ❑ ❑ 19 Il ❑ E]❑ Proper hot holding temperatures ❑❑ ❑ ❑ ❑ 46 � ❑ Warewashing facilities installed, maintained, & used; test strips + 4 E1 El El❑ 20 1] ❑ E]❑ Proper cold holding temperatures I]❑ ❑ ❑ ❑ 47 ❑ f Non-food contact surfaces clean ❑ Ll Li❑ 21 lM ❑ ❑ ❑ Proper date marking & disposition a E)❑ ❑ ❑ ❑ Physical Facilities .2654, .2665. 1656 22 ❑ ❑ I!❑ ❑ Time as a public health control: procedures & ❑❑ ❑ ❑ ❑ ecords 48 (11 [1 ❑ Hot & cold water available: adequate pressure s t El 11 El E] Consumer Advisory .2653 46 ❑ Plumbing installed; proper backflow devices z +o❑ ❑ ❑ ❑ 23 ❑ ❑ [� Consumer advisory provided for raw or ❑❑ ❑ ❑ ❑ undercii edfoods s0 ❑ Sewage waste water properly disposed 3 + 6 ❑ ❑ ❑ ❑ Highly Susceptible Populations 2653 51 ❑ ❑ Toilet facilities: property constructed, supplied & cleaned + a ❑ ❑ EJ ❑ 24 LJ❑ IJ Pasteurized foods used; prohibded foods not ❑❑❑ offered52 ❑ ❑ ❑ 4 ❑ Garbage & refuse properly disposed; facilities maintained 131171171 Chemical .2653,.2657 25 ❑ ❑ If Food additives: approved & properly used IE 03❑ ❑ ❑ ❑ 33 ❑ Physical facilities installed, maintained & clean + ❑3 ❑ LIP 26 ❑ ❑ To At substance & properly identiled stared. a used a + a❑ ❑ ❑ ❑ 34 Q ❑ Meets ventilation & lighting requirements; designated areas used ❑ ❑ ❑ ❑ Conformance with Approved Procedures .2653, .2654, 1658 Total Deductions: 2 27 E)E]reduced Compliance with variance, specialized pprocess, Dxygen packing Criteria or FIACCP p18n 1011111111 ❑ I ❑ I ❑ North Carolina Department of Health & Human Services• Division of Public Health • Environmental Health Section + Food ProteCildn Program X41 DHH S is an equal opportunity employer_ CR CH Page t of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: HOOTERS OF HICKORY Establishment ID: 2018011386 Location Address: 1211 13TH AV DR SE [E Inspection ❑Re-Inspeotion Date: 0612912617 City; HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: III Wastewater System: •❑ Municipal/Community ❑ On -Site Systemarde Email 1: a Y HOOTERS.COM Water Supply. [EMunicipalfCommunity F1On-SteSystem Permittee: HOA RESTAURANT HOLDER, LLC DBA HOOTERS Email 2: Telephone: (828)324-5700 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp SMOKED COOKTEMP 187 WINGS WALK IN 38 WINGS RAW WALK IN 38 LETTUCE WALK IN 38 SMOKED PROPERLY COOLING 129. SLAW MAKE STATION 37 LETTUCE MAKE STATION 39 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. 4 2-401.11 Eating, Drinking, or Using Tobacco - C EMPLOYEE DRINKS TO BE STORED IN LOCATION WHERE IF SPILLED WILL NOT SPILL ON FOOD OR FOOD CONTACT S SURFACES CANNED DRINK STORED ON PREP COUNTER CDI: DRINK DISCARDED BY OPERATOR 45 -4-204.12 Equipment Openings, Closures and Deflectors - C REPAIR ICE MACHINE DOOR 47 4-602.13 Nonfood Contact Surfaces - C 4-601.11 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces. and Utensils - C CLEAN DOOR HANDLES, GASKETS, SHELVES, ETC First Last Person in Charge (Print & Sign): Sergei Demchenko First Last Regulatory Authority (Print & Sign): JASON HUFFMAN RENS ID: 1654 - Huffman. Jason REHS Contact Phone Number: ( ) - North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program D HHS is an equal opportunity employer. Page 2 of Food E stablishmeni Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: HOOTERS OF HICKORY Establishment ID: 2018011386 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 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEANIREPAIR FLOORS, WALLS, CEILINGS AS NEEDED North Carolina Department of Health & Human Services • Division otPublic Health • Environmental Health Section • Food Protection Program DHH3isan equal opportunityemployer. Pagel M Food E%toWish me-4I-ipection R mgM MOO SAaII