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HomeMy WebLinkAboutTaste of Orient 010823 06 30 17.JH.PDFFood Establishment Inspection Report Score: 95 Establishment Name: TASTE OF THE ORIENT Establishment ID: 2018010823 Location Address: 2026 1ST AV SW [OInspection ❑Re -Inspection City: HICKORY State: NC Date: e 6 1 3 0 1 a 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 0 3 : 2 1 �Jr0 pm Time Out: 0 4 : a 9 0 pm LILY �Y THAo Total Time: 1 hr 8 minutes Telephone: (828) 929-6046 Category #: III Wastewater System: ❑� MunicipallCommunity ❑ FDA Establishment Type:On-Site System 1 N o. of Risk Factor/intervention Violations: Water Supply: ©MunicipallCommunity ❑On -Site Supply No. of Repeat Risk FactorAntervention 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: CentroI measures to prevent toodbarne illness or injury. Good Retail Practices Good Retail Practices: Prey antalive measuresto control the addition of pathogens, ch am ire Is. and physical objects into hods. IM I—HIA HIO Compliance Status I OaT 1O1R YR IH .11111,11-1 Compliance Status 4Vi GVI R YR Supervision .2662 Safe Food and Water .2653,.2656, 1666 t ❑ ❑ PIC Present: Demonstration -Certification by accredited program and perform duties p p❑ ❑ ❑ ❑ 26 0 ❑ ❑ pasteurized eggs used whore required o❑ ❑ ❑ ❑ Employee Health .2652 29J ❑ Water and ice from approved source ❑ ❑a ❑ ❑ ❑ 2 a ❑ Management, employees knowledge. ©❑❑ responsibilities & reporting ❑ ❑ ❑ 30 ❑ ❑ • Variance obtained fors specialized processing P P g methods ❑ Q ❑ ❑ ❑ 3 p ❑ Proper use of reporting. restriction & exclusion 0 : M ❑ ❑ ❑ Food Tem peratore Control 2653, ,2654 Good Hygienic Practices .265 2-2659 3t ❑ Proper cooling methods used: adequate equipmeri temperature control ❑ : ❑ ❑ ❑ ❑ 4 #❑ ❑ Proper eating. lasting, drinking, or tobacco use ❑ ❑ ❑ ❑ 32 [� ❑ ❑ ❑ Plant food properly cocked for hot holding ❑=� ❑ ❑ ❑ ❑ 5 lit ❑ No discharge from eyes, nose or mouth ❑� ❑ ❑ ❑ TU 33 [1 ❑ ❑ ❑ Approved thawing methods used ❑ _ ❑ ❑ 111--] Preventing Contamination by Hands .2652,.2653, 1635,.2656 6 0 ❑ Hands clean & properly washed E: ❑❑ ❑ ❑ ❑ 34 Q ❑ Thermometers provided & accurate 0 -U Q ❑ ❑ ❑ 7 E]❑ ❑ No bare hand contactvrith RTE foods or pre- ED approved alternate rocedure properly followed s r F21 El 1-1 1:1 Food Identification .2653 35 © ❑ Food properlylabeled: orrgmal container 00[E ❑ ❑ ❑ 3 ❑ Handwashing sinks supplied & accessible z ® ❑ ❑ ❑ Prevention of Foad Contamination .2662, .2663, 2664„2656„2657 Approved Source .2653,.266636 EJInsects & rodents not present: no unauthorized animals ❑ ❑ El EJ LJ �] ❑ Food obtained from approved source z +❑Q 71 71171 37 I!7 ❑ Contamination prevented during food preparation, storage & display 111 El El ID LJ❑ 4 Fovd receved a1 proper temperature 2 Q® Li Li Li 36 ❑ Personal cleanlinessa❑ ❑ ❑ ❑ 11 4] ❑ Food in good condition, safe & unadulterateda❑ + ®❑ ❑ ❑ 18 ❑ Wiping cloths: properly used 9 stored ❑�❑ ❑ ❑ ❑ 12 ❑ ❑ 9 ❑ Required records available: shell stock tags- parasite destruction z + ❑ ❑ ❑ ❑ 40 Q E]❑ Washing fruits &vegetables ❑: 111 El El 11 Protection from Contamination -2653, -2654 13 Q ❑ ❑ ❑ Food separated & protected ❑Q ❑ ❑ ❑ pro per Use of Utensils .266 3, .2664 41 © LJIn-use utensils: properly stored 101Z tZ ❑ Li❑ 14 LJ Q Food -contact surfacer: &sandized WD �J ❑ ❑ 42 IN ❑ Utensils. equipment &linens: properly stored. dried & handled ' ' IZ El❑ ❑ Proper disposition of returned, previously served, 15 ® ❑ reconditioned _ & unsafe food z El o ❑ ❑ ❑ 43 I D ❑ Single -use & single -service articles: properly stored & used + ' 0 ❑ El ❑ Potentially Hazardous Food Time/Tem perature .2653 i6 © C-] E)❑ Proper cooking time & temperatures 3 011) ❑ ❑ ❑ 44 W ❑ Gloves used properly + s °❑ ❑ ❑ ❑ 17 [it ❑ ❑ ❑ Proper reheating procedures for hot holding 0❑ ❑ ❑ ❑ Utensils and Equipment -2653,-2654,.2663 45 ❑ 0 Equipment, food & non-food contact surfaces approved. cleanable. properly designed. can strutted, & used 2J ❑ ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time &temperatures ❑❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperaturesI]❑ ❑ ❑ ❑ 46 0 ❑ Warewashing facilities' installed, maintained, & used; lest strips + 4 E1 11 El ❑ 20 `i] ❑ ❑ ❑ Proper cold holding temperatures I]❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean Q ❑ I ❑ ❑ 21 It ❑ ❑ ❑ Proper date marking & disposition 3 ❑❑ ❑ ❑ ❑ Physical Facilities .2654, .2665. 1656 22 ❑ ❑ ❑ Time as a public health control: procedures & ❑❑ ❑ ❑ ❑ records 4t 0 ❑ ❑ Ho[ &cold water available: adequate pressure z t o❑ ❑ El❑ Consumer Advisory .2651 49 [ ❑ Plumbing installed; proper backflow devices z + o❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or ❑❑ ❑ ❑ ❑ undercooked foods 50 Sewage& waste water properly disposed 3 + IT 11 El 1-1 Highly susceptible Populations 2653 E] ❑ Toilet facilities: property constructed, supplied & cleaned + 111 El El IDoffered 24 LJ❑ Pasteurized foods used; prohibded foods not ❑❑❑ ❑ ❑ L]51 52 L-] Garbage & refuse properly disposed; facilities [3]❑ ❑ ❑ Chemical .2653, .2657maintained 25 ❑ ❑ Q Food additives: approved & properly used JE 0❑ ❑ ❑ ❑ 33 ❑ Q Physical facilities installed, maintained & clean I E ❑ ❑ ❑ 26 ❑ ❑ TOAtsubstance& properly identiled stared. a used a + 4 a❑ ❑ ❑ ❑ 34 ❑ Q Meets ventilation & lighting requirements; designated areas used + ❑ ❑ ❑ ❑ Conformance with Approved Procedures .2653, .2654, 1658 Total Deductions: 5 ry 27 E]❑ �{ Compliance with variance, specialized pprecess, reduced Dxygen packing Criteria or HACCP p18n a ❑❑ ❑ I ❑ I ❑ Jl,i, _ North Carolina Department of Health & Human Services• Division of Public Health • Environmental Health Section + Food ProteCiidn Program '4 DHH 5 is an equal opportunity employer_ CR Oft Page t of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: TASTE OF THE ORIENT Establishment ID: 2018010823 Location Address: 20261ST AV SW Inspection ❑Re-Inspeotlon Date: 0613012617 City; HICKORY State: NC Comment Addendurn Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: III Wastewater System: R Municipal/Community ❑ On-SRe System Email 1: Mater Supply. [EMunicipalfCommunity F1On-SteSystem Permittee: LILY THAO Email 2: Telephone: (828)929-6046 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp RAW BEEF OPEN TOP PREP 40 COOKED OPEN TOP PREP 40 SPROUTS REACH IN 39 MILK REACH IN 39 EGGS WALK IN 38 NOODLES WALK IN 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. 14 4-601.11 (A) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - P THOROUGHLY WASH, RINSE, SANTIZE MULTI -USE EQUIPMENT AFTER EACH USE Saell SLICER DIRTY CDI: CLEAN ED/SANITIZED AS NEEDED 38 2-402.11 Effectiveness -Hair Restraints - C EMPLOYEES TO WEAR HAIR RESTRAINTS 39 3-304.14 Wiping Cloths, Use Limitation - C WIPING CLOTHS TO BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE First Last Person in Charge (Print & Sign): LILY THAO 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 f `, D HH$ is ion equal opportun Ry employer. Page 2 of Food E stablishmeni inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: TASTE CF THE ORIENT Establishment ID: 2018010823 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 45 •4-202.16 Nenfood-Contact Surfaces - C 4-501.12 Cutting Surfaces - C REFINISH WORN CUTTING BOARDS. CORRODED SHELVES. ETC 47 4-601.11 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C CLEAN DOOR HANDLES, GASKETS, SHELVES, ETC 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED 54 4-202.18 Ventilation Hood Systems, Filters - C CLEAN HOOD FILTERS AS NEEDED North Carolina Department of Health & Human Services • Division otPublic Health • Environmental Health Section • Food Protection Program WFA ilk DHHSisan equal opportunity employer. Pagel M Food E%toWish me-4I-ipection R mgM MOO SAaII