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HomeMy WebLinkAboutBob Evans Restaurant 397 010707 06 29 17.JH.PDFFood Establishment Inspection Report Score: 96.5 Establishment Name: BOB EVANS RESTAURANT 397 Establishment ID: 2018010707 Location Address: 233015TH AV SE Olnspection ❑Re -Inspection City: HICKORY State: NG Cate: 0 6 Jr a 9 1 a 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 0 $ t 8 pm Time Out: 0 9 ' 3 0 O pm Permittee: BOB EVANS FARMS Total Time: 1 hr 12 minutes Telephone: (828)345-020D Category #: IV Wastewater System: OMunicipallCommunity ❑On -Site System FDA Establishment Type:No. of Risk Facto rflntervention Violations: 2 Water Supply: ❑4t Municipal/Community ❑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 foadborrre illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical ebje cts into hods. I11 9Ui N1A N Compliance Status our 101 11 VR IN 1-111-1-1 Compliance Status OUT G01 R VR Supervision .2652 Safe Food and Water .2633, .2653, .2658 1 JqJDJD� PIC Present: Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 26 Q ❑ ❑ pasteurized eggs used where required El a El El 171 Em loyee Health .2652 29 C ❑ Water and ice from approved source Q + a ❑ ❑ ❑ 2 ❑ Management, employees knowledge: res onsibilities & re ortin , ❑ ❑ ❑ ❑ 36 ❑ ❑ ] Variance obtained fors specialized processing P P g ❑ methods I 0 ❑ ❑ ❑ 3 (� ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ ❑ Food Temperature Control .26 53. .2854 Good Hygienic Practices 2652, .2653 31 W11 ❑ Proper coolingq methods used, adequate equipment fortemperature control El' a 17 ❑❑ 4 [J ❑ Proper eating. tasting, drinking. ?r tobacco use z - a❑ ❑ ❑ ❑ 32 0 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 r a El El E]5 Q El No discharge from ayes. Wase or mouth + 0❑� ❑ ❑ ❑ 33Q ❑ ❑ ❑ Approved thawing methods used El Ll Ll Ll. r c PrevanHng Contamination by Hands .2852, JOSS, .2655,.2$36 6 ❑ Hands clean 8 properly washed s ©❑ El 11 34 G] ❑ Thermometers provided & accurate ❑+ r •: ❑ El El 7 ❑ ❑ ❑ No bare hand contact with RTE foods arpre- a ❑❑ ❑ ❑ ❑ Opp rev ed all ro r? ell followed Food Identification .2663 35 ❑ Food property labeled' Original Container 0 + •: ❑ ❑ ❑ Plieddur 7110 ❑ Handwashing sinks supplied & accessible tEl 111 ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2884,.2688,.2667 Approved Source .2653, .265536 ElInsects & rodents not present. no unauthorized ❑ animals + ,� ❑ El El Q ❑ Ll Ll Food obtained from ❑ EJ approved source L1EE1 3T i1 El Contamination prevented during food storage &display 2 + El El E]70 El El �] Food received at proper temperature z ❑ ❑Q El Elpreparation, 38 i] LlPersonal cleanliness ❑ r o Ll Ll Ll11 p [IFood in good conciltion, safe & unadulterated ❑Q ❑ ❑ 38 41 El Wiping cloths. properly used & stored E : El El El 72 ❑ ❑ IR [I Requred records availa hie. shellstock tags, pariaste destruction s ❑PIPI❑ ❑ 4d J? JJJ❑ ❑ Washing fruits 8vegetables ❑ r c ❑ C1 ❑ Protection from Contamination .2653,.2634 13 © ❑ ❑ ❑ Food separated & protected a ; Q ❑ ❑ ❑ Proper use of Utensils .26 53. .2654 41 f ❑ In -use utensils: properlystored 711 ❑ ❑ ❑ 14 ❑ F?od-contact surfaces: cleaned &sanitized a o Q ❑ ❑ 42 [W ElUtensils, equipment &linens properly stored, dried & handled El 1-1 El76 'R ❑ Proper disposftion of returned, prev iouslyseTVed. 2 F: 4 El❑ ❑ reconditioned. &unsafe food 43 L) & single -service articles: properly + stored stored&used r ❑ ❑ ❑ Potentially HasardousFood Time/Tem perature 2658 1601 ❑ 1 ❑ 1 Proper cooking time & temperatures a F1 a ❑ ❑ ❑ 44 i� ❑ Gloves used properly + r a ❑ ❑ ❑ 17 ® ❑ ❑ Proper reheating procedures for hot holding = ❑0 ❑ ❑ 1F[JI ❑ utensils and Equipm*of .7858, -2654, .2683 45 V ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used : + ; ❑ ❑ ❑ 1S ❑ ❑ ❑ Proper cooling time & temperatures a E] E] ❑ ❑ ❑ 18 & ❑ ❑ Properhot holding temperatures a Q a ❑ ❑ ❑ 46 0 ❑ Warewashing facilities: installed, maintained. & test strips + El El Elused; 20 ❑ ❑ ❑ Proper cold holding temperaturest I] 5❑ ❑ ❑ ❑ 47 Non-food contact surfaces clean + • r a ❑ ❑ ❑ 21 d ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2855, .2658 22 L]L]❑ Time as a public health control: procedures & 2 111 El ❑ ❑ s ❑ 4$ F] ❑ EJHot &cold water available, adequate pressure z + a E] [71 Elrecord Consumer Advisory .2683 49 Q ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ m Consumer advisory provided for raw or I❑i� undercooked foods ❑ ❑ ❑ 50 4❑ Sewa s &waste water ro ell itis ?sect 9 P P Y io ' + ❑❑❑ Highly Susceptible Populations .2653 31 ❑ ❑ Toilet facilities; properly construct". supplied & cleaned a ❑❑❑ 24 ❑ ❑ © Pasteurized foods used. prohibited foods not offered ❑ Ll ❑ ❑ 52 Q ❑ Garbage & refuse properly disposed. facilities maintained 11 r a ❑ ElChemical .2653..2651 25 ❑ ❑ Q Food additives approved & pr?perlyused ❑El ❑ El El iJ ❑ Physical facilities installed, maintained & clean 0 ❑ 1:1 El 28 El ❑ 7exiesubslanees properly Wentited stored. 8 used E1 ❑ El El54 E ❑ Meets ventilation & lighting requirements. designated areas used •a ❑ El❑ Conformanos with Approved Proceduen 2653-2654.1669 Total Deductions: 3.5 27 ❑ ❑ m Compliance with variance. specialized process. ❑❑❑ ❑ ❑ ❑ reduced oxygen packing criteria OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program DHH 5 is an equal opportunity employer. Glx as Page 7 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOB EVANS RESTAURANT 397 Establishment ID: 2018010707 Location Address: 233015TH AV SE ❑# Inspection ❑Re -Inspection Date: 05/2912017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code; A County: 18 Catawba Zip: 28602 Category#: IV UNIT.397@BOBEVANS.COM Wastewater System: R Municipal/Community ❑ On -Site System Email 1: Water Supply R Munici a /Community❑on-Site System Permittee: BOB EVANS FARMS Email 2: UNIT_397@BOBEVANS.COM Telephone: (828) 345-0200 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp RAW GRILL PREP 44 VEG SOUP WALK IN --COOL FROM 36 TOMATOES GRILL PREP 40 BORDER WALK IN --COOLING 37 SHREDDED GRILL PREP 38 SWISS GRILL PREP 39 GRAVY GRILL PREP 137 SAUSAGE REHEAT 189 POTATOES UPRIGHT GRILL 38 SAUSAGE UPRIGHT GRILL 38 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. E 2-301.14 When to Wash - P• EMPLOYEES TO WASH HANDS AFTER CONTAMINATING Spell EMPLOYEE HANDLED RAW HAMBURGER, THEN, WITHOUT WASHING HANDS, OPENED COOLER/FREEZER DOORS CDI: EHS ADVISED MANAGER, WHO NOTIFIED EMPLOYEE. EMPLOYEE THEN PROPERLY WASHED HANDS 14 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization -Temperature, pH, Concentration and Hardness - P PROVIDED SANITIZING SOLUTION AT EACH PREP STATION CDI: EMPLOYEES PROPERLY MIXED QUAT SANITIZER AND PROVIDED AT EACH WORKSTATION First Last Person in Charge (Print & Sign): ROBIN 1-DEVAUGHN First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS 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 DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOB EVANS RESTAURANT397 Establishment ID; 2018010707 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, of as stated in sections 8-405.11 of the food code. North Carolina Department of Health $ Human Services • Divisi0n of Public Health • Environmental Health Secti0n • Food Protection Program ❑HHS is an equal op portunityempl0yeL Page 3 of Fo d Establishment Inspection Report, 3r2013 Spell