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HomeMy WebLinkAboutCarolina Vines 011277 06 29 17.JH.PDFFood Establishment Inspection Report Score: 98.5 Establishment Name: CAROUNAVINES Establishment ID: 2018011277 Location Address: 19NCOLLEGE AVE ©Inspection F] Re -Inspection City: NEWTON State: NC Date: 0 6 1 2 9 1 5 0 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time ln: 0 4 : 3 6 * pm Time Out: 0 5 : 1 5 O Pm am CAROLINA VINES LLC Total Time: 39 minutes Telephone: (828) 743-8463 Category #: II Wastewater System:❑MunicipallCommunity ❑ FDA Establishment Type:On-Site System 1 No. of Risk Factor/Intervention Violations: Water Supply: ❑Municipal/Community ❑On -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 of developing to odborne illness, Public H ealth Interventions: Control 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—HIA HIO Compliance Status doT 1O1R YR IH .11111,11-1 Compliance Status 4Vi GVI 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 whore required °❑ ❑ ❑ ❑ Employee Health .2652 29 Q ❑ Water and ice from approved source El ❑ ❑ ❑ 2 ❑ Management, employees knowledge. ©Q❑ responsibilities 8 reporting ❑ ❑ ❑ 30 ❑ ❑ 19 Variance obtained fors specialized processing P P 8 methods ❑ : ❑ ❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction & exclusion Q : I] ❑ ❑ ❑ Food Tem per atnre Control 2653, ,2654 Good Hygienic Practices .2652,.2659 3t ❑ Proper cooling methods used: adequate equipment for temperature control ❑ : ❑ ❑ ❑ ❑ 4 ❑ Proper eating tasting, drinking, or tobacco use 2 , p g g g ❑ ❑ ❑ ❑ ❑ 32 0 ❑ ❑ ❑ Plant food properly cocked for hot holding ❑ = ❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes, nose or mouth , 0❑� ❑ ❑ ❑ 33 R] ❑ ❑ ❑ Approved thawing methods used —1. _ 121 ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2633, 1655, 2656 6 ® ❑ Hands clean & properly washed a ❑❑ ❑ ❑ ❑ 34 © ❑ Thermometers provided & accurate El - Q ❑ ❑ ❑ 7 Q ❑ ❑ ❑ No bare hand contact with RTE foods or pre- a rowed alternate rocedure ro erl followed s �� ❑ ❑ ❑ Food Identification .2653 35 © ❑ Food properlylabeled: original container 0 + ❑ El I[] 4 IIS ❑ Handwashing sinks supplied & accessible 2 ®❑ ❑ ❑ Prevention of Food Contamination .2662, .2663, 2664„2656„2657 Approved Source .2653,.2666 36 IJ [1 Insects & rodents not present: no unauthorized animals -L❑ El El ID ❑� ❑ Food obtained from approved source z I❑Q ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage & display t ❑ ❑ ❑ ❑ 10 ❑ ❑ I!) Food received at proper temperature 112 ❑I] ❑ ❑ ❑ 36 I ❑ Personal cleanliness © ❑ ❑ ❑ 11 l) ❑ Food in good condition, safe & unadulterated 2❑ + I] ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used 8 stored E El El EJ 12 ❑ ❑ lJill❑ Required records available: shellstock tags- parasite destruction 2 + (D ❑ ❑ ❑ 40 E]❑ Washing fruits &vegetables ❑: 111 El El [I Protection from Contamination -2653, -2654 13 l!l ❑ ❑ ❑ Food separated & protected 3 p0 ❑ ❑ ❑ pro per Use of Utensils .266 3, .2654 41 �] Li In -use utensils: properly stored + ❑ ❑ Li❑ 14 [ ❑ Food -Contact surfaces cleaned &sandized a ❑❑ Ll Li❑ 42 �l tY ❑ Utensils. equipment &linens properly stored. dried &handled + + ❑ ❑ ❑ ❑ Proper disposition of returned, previously served, 15 m ❑ [2 E] o ❑ E] C]econditioned _ &unsafe food 43 I�I i ❑ Single -use & single -service articles: properly stored & used I s Q ❑ El [IPotentially Hazardous Food Time/Tem perature .2653 i6 ❑ ❑ IM ❑ Proper cooking time & temperatures 3 I]I] 71110. 44 m ❑ Gloves used properly 01Z ❑ ❑ ❑ 17 ❑ ❑ ❑ Q Proper reheating procedures for hot holding 0❑ ❑ ❑ ❑ Utensils and Equipment -2653,-2654, 2663 45 L# ❑ Equipment, food & non-food contact surfaces approved. cleanable. properly designed. can structed, & used 2 + ❑5 ❑ ❑ ❑ 19 ❑ ❑ IA ❑ Proper cooling time &temperatures ❑❑ ❑ ❑ ❑ 19 ❑ ❑ [f) ❑ Proper hot holding temperatures ' I]❑ ❑ ❑ ❑ 46 Q ❑ Warewashing facrlities installed, maintained, & used; lest strips r E1 11 El ❑ 20 re) ❑ ❑ ❑ Proper cold holding temperatures ❑ ❑ ❑ 4T [ ❑ Non-food contact surfaces clean -food �Oiq L11 ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 � ❑ ❑ Physical Facilities .2654, .2665. 1656 22 ❑ ❑ ❑ Time as a public health control: procedure s & ❑❑ ❑ ❑ ❑ records 4B [E ❑ ❑ Hot & cold water available: adequate pressure s t o❑ ❑ ❑ ❑ Consumer Advisory .2651 46 © ❑ Plumbing installed; proper backflow devices z + o❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or ❑❑ ❑ ❑ ❑ p undercooked foods s0 ❑ Sewage& waste water properly disposed 3 + 6 ❑ ❑ ❑ ❑ Highly susceptible Populations 2653 51 I@ ❑ ❑ Toilet facilities: property constructed, supplied & cleaned + s ❑ ❑ ❑ ❑ 24 ❑ ❑ t� Pasteurized foods used; prohibded foods not ❑❑❑ offered ❑ ❑ ❑ 52 ❑ Garbage & refuse properly disposed; facilities maintained i . ❑ ❑ ❑ ❑ Chemical .2653, .2657 25 ❑ ❑ fio Food additives: approved & properly used 0❑ ❑ ❑ ❑ 33 [E 'EJ Physical facilities installed, maintained & clean E Ll❑ ❑ 26 @D ❑ ❑ Toxic substances properly identiled stared. a used z] + E) El ❑ 54 (8 ❑ Meets ventilation &lighting requirements; areas used s ❑ 11 E) El Conformance with Approved Procedures .2653, .2654, 1658 Total Deductions: 1.5 27 ❑ ❑ Q Compliance with variance, specialized process, reduced oxygen packing Criteria or HACCP plan 2 +❑❑ ❑ ❑ ❑ North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section + Food ProteCiian Program DHH S is an equal opportunity employer_ CR Oft Page t of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment NamB: CAROLINAVINES Location Address: 19 N COLLEGE AVE City: NEWTON State: NC County: 18 Catawba Zip: 28658 Wastewater System: R Municipal/Community ❑ on-SRe System Mater Supply: ❑ MunicipalfCommunity ❑ On -Ste System Permittee: CAROLINA VINES LLC Establishment ID: 2018011277 Inspection ❑Re -Inspection Date: 0612912617 Comment Addendum Attached? El Status Code. A Category #: II Email 1: vinogearolina-vines.com Email 2: Telephone: ($28)743-8463 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp TURKEY PREP COOLER as PASTA PREP COOLER as Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 21 3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF PROPERLY DATE MARK FOODS WITH: Spall INITIAL PREP DATE DISCARD DATE CDI: TURKEY RECENTLY CUT, APPLIED WITH DATE First Last Person in Charge (Print & Sign): -MICHAEL IWALTUCH First Last Regulatory Authority (Print & Sign): JASON. HUFFMAN RENS ID: 1654 - Huffman. Jason REHS Contact Phone Number: ( ) - Veriti North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program D HH$ is an equal opportun Ry employer, Page 2 of Food E stablishmeni Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: cAROLINAVINEs Establishment ID: 2018011277 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, oras stated in sections 8-405 11 of thefood code North Carolina Department of Health & Human Services • Division otPublic Health • Environmental Health Section • Food Protection Program DHHSisan equal opportunityemployer. Pagel M Food E%toWish me -I I-ipection R mgM MOO SAaII