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HomeMy WebLinkAboutLa Divina 030058 06 30 17.JH.PDFFood Establishment Inspection Report Score: 93 Establishment Name: LA DIVINA Establishment ID: 2018030058 Location Address: 19D1 IS NW BLVD ©Inspection ❑Re -Inspection City: NEWTON State: NC Date: e 6 1 3 0 1 a 0 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 0 6 0 8 0 pm Time Out: 0 6 : 5 0 Q Pm Permittee: MARCELINO CABALLERO Total Time: 42 minutes Telephone: (823) 455-5814 Category #: II Wastewater System: •❑MunicipallCommunity ❑On -Site System FDA Establishment Type: No. of Risk Factor/Intervention Violations: 3 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 ire Is. and physical objects into hods. IH OV7 HIA HIO Compliance Status I OaT 1O1R YR IH .11111,11-1 Compliance Status 4Vi GVI R YR Supervision .2662 Safe Food and Water 2853,.2855, 1656 1 ❑ ❑ PIC Present: Demonstration -Certification by accredited program and perform duties 0 ❑ ❑ ❑ 28 ❑ ❑ Pasteurized eggs used where required °❑ ❑ ❑ ❑ Employee Health .2652 29 m ❑ Water and ice from approved source l ❑z ❑ ❑ ❑ 2 Lf ❑ Management, employees knowledge. ©Q❑ responsibilities 8 re artin ❑ ❑ ❑ 30 ❑ ❑ © Variance obtained fors specialized processing P P g methods ❑ ❑Q ❑ ❑ ❑ 3 p ❑ Proper use of reporting. restriction & exclusion 0 : 0 ❑ ❑ ❑ Food Tem poratnre Control 2653, ,2654 Good Hygienic Practices .2652,.2659 31 ❑ Proper cooling methods used: adequate equipment for temperature control ❑ : 110 ❑ ❑ ❑ 4 Q ❑ Proper eating tasting, drinking, at tobacco use z , p g g g ❑ ❑ ❑ ❑ ❑ 32 W] ❑ ❑ ❑ Plant food properly cocked for hot holding ❑ = ❑ ❑ ❑ ❑ 5 lJ ❑ No discharge from eyes, nose or mouth 0❑� ❑ ❑ ❑ 33 I] ❑ ❑ ❑ Approved thawing methods used ❑ _ ❑ ❑ 111--] Preventing Contamination by Hands .2652,.2653, 1655, 2656 6 IC ❑ Hands clean & properly washed a El ❑ ❑ ❑ 34 ❑ It Thermometers provided & accurate ❑Q - Q ❑ ❑ ❑ 7 © ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl folli s r ❑❑ ❑ ❑ 1:1 Food Identification .2853 35 m ❑ Food properlylabeled: orrginal container 0 + IE ❑ ❑ ❑ 8 p ❑ Handwashing sinks supplied & accessible ILL Li ® ❑ ❑ ❑ Prevention of Food Contamination .2662, .2663, 2664„2656„2657 Approved Source .2653,.266636 L]Insects & rodents not present: no unauthorized ❑ E ❑ ❑ ID 9 ❑ Food obtained from approved source z +❑Q 1-1 71 171 37 p ❑ Contamination prevented during food Contamination preparation, storage & display t 0 ❑ ❑ ❑ 10 ❑ ❑ Q Food received at proper temperature 112 Q® ❑ ❑ ❑ 38 Q ❑ Personal cleanliness © ❑ ❑ ❑ 11 go ❑ Food in good condition, safe & unadulterated W ❑ 39 Ial ❑ Wiping cloths: properly used 8 stored a❑ ❑ ❑❑parasite 12 ❑ ❑ [ ❑ Required records available: shellstock tags- destruction ❑ 40 D. ❑ Washing fruits &vegetables ❑: ❑ ❑ El Protection from Contamination -2653,-2654 13 51! ❑ ❑ ❑ Food separated & protected 110 ❑ ❑ ❑ pro per Use of Utensils .266 3, .2654 41 W Ll In-useutensils: properly stored JOIE IE ❑ Li❑ 14 Food -contact ❑ 3 ❑❑ Q❑Q 42 0 L] Utensils. equipment &linens: properly stored. dried & handled ' IZ ❑ ❑ ❑ Proper disposition of returned, previously seryed, 15 ❑ econditioned _ &unsafe food z ❑ o ❑ ❑ ❑ 43 s u ❑ Single -use & single -service articles: properly stored & used + ' 0 ❑ ❑ ❑ Potentially Hazardous Food Time/Tem perature .2653 i6 l ❑ ❑ ❑ Proper cooking time & temperatures 3 011) ❑ ❑ ❑ 44 Q ❑ Gloves used properly s °❑ ❑ ❑ ❑ 17 IM ❑ ❑ ❑ Proper reheating procedures for hot holding 0❑ ❑ ❑ ❑ Utensils and Equipment -2653,-2854,.2663 414 LJ Equipment, food & non-food contact surfaces approved. cleanable. properly designed. can structed, & used 2 1 L1 LJ LJ LJ 18 M ❑ ❑ ❑ Proper cooling time &temperatures : ❑❑ ❑ ❑ ❑ 19 ❑ © ❑ ❑ Proper hot holding temperatures ' ®❑ I]+ ❑ ❑ 46 [1 ❑ VVarewashing facilities installed, maintained, & use d; test strips + ❑ ❑ ❑ ❑ 20 I� ❑ ❑ ❑ Proper cold holding temperatures I]❑ ❑ ❑ ❑ 4T ❑ Non-food contact surfaces clean L110E. ❑ ❑ ❑ 21 ff) ❑ ❑ ❑ Proper date marking & disposition 3 ❑❑ ❑ ❑ ❑ Physical Facilities .2864, .2653, 1656 22 ❑ ❑ I L❑! ❑ Time as a public health control: procedure s & E10 ❑ ❑ ❑ records 48 ❑ 0 ❑ Hot & cold water available: adequate pressure - El 0 ❑ ❑ Con su an er Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z + a❑ ❑ ❑ ❑ 23 ❑ ❑JIMConsumer advisory provided for raw or ❑O ❑ ❑ ❑ undercooked foods 500 ❑ Sewage& waste water properly disposed 2 +©❑❑❑ Highly Susceptible Populations 2653 51 n '+' ❑ ❑ Toilet facilities: property constructed, supplied & cleaned i 111 ❑ ❑ ❑ 24 ❑ ❑ I!7 Pasteurized foods used; prohibded foods not ❑❑❑ offered ❑ ❑ ❑ $2 Q ❑ Garbage & refuse properly disposed; facilities maintained i . 0 ❑ ❑ ❑ Chemical .2653,.2657 25 ❑ ❑ 0 Food additives: approved & properly used JE 0❑ ❑ ❑ ❑ 33 ❑E ❑ Physical facilities installed, maintained & clean + _ ELl❑ ❑ 26 ❑ ❑ Taxiesubstance s properly de tiled stared. a used z + a❑ ❑ ❑ ❑ 34 ❑ requirements; Meets ventilation &9designated designated areas us ed s 11E) El Conformance with Approved Procedures .2653, .2654, 1658 Total Deductions: 7 2-1 ❑ ❑ Compliance with variance, specialized process, reduced Dxygan packing Criteria or HACCP plan 2 ❑❑ ❑ ❑ ❑ Nodh Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section + Food Protection Program DHH S is an equal opportunity employer_ CR CH Page 1 of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LA DIVINA Location Address:. 1901G NW BLVD City: NEWTON State: NC County: 18 Catawba Zip: 28658 Wastewater System: R Municipal/Community ❑ On-SRe System Mater Supply: ❑ MunicipalfCommunity ❑ On -Ste System Permittee: MARCELINO CABALLERO Establishment ID: 2018030058 ❑E Inspection ❑Re-Inspeotion Date: 0613012617 Comment Addendum Attached? El Status Code: A Category #: II Email 1: Email 2: Telephone: (828)455-5814 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp BEEF HOT HOLD 125 PORK HOT HOLD 137 HOT DOG PREP COOLER 44 CHEESE PREP COOLER 43 HAM PREP COOLER 43 CHORIZO PREP COOLER 201 BEEF REHEAT TEMP 178 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. 1 2-102.12 Certified Food Protection Manager - C PERSON IN CHARGE TO BE ACCREDITED BY APPROVED FOOD SAFETY COURSE 14 4-601.11 (A) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - P PROVIDE SANITIZING SOLUTION PRIOR TO FOOD PREP CDI: QUAT SANITIZER PROVIDED BY OPERATOR 19 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P HOT HOLDALL HEATED FOODS ABOVE 135 DEG F BEEF HELD AT 125 DEG F CDI: REHEATED BY OPERATOR TO 176 DEG F First Person in Charge (Print & Sign): FRANCEISCA First Regulatory Authority (Print & Sign): JASON RENS ID: 1654 - Huffman. Jason REHS Contact Phone Number: ( ) - Last H Last HUFFMAN Verf IL hleyqufl V, 0 1 North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program D HHS is an equal opportun Ry employer. Page 2 of Food E stablishmeni inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: LA DIVINA Establishment ID: 2018030058 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 34 4-302.12 Food Temperature Measuring Devices - PF. EMPLOYEES OPERATING WITHOUT FOOD TEMPERATURE MEASURING DEVICE CDI: ACCURATE THERMOMETER PROVIDED BY OPERATOR 48 5-103.11 Capacity -Quantity and Availability - PF WATER SYSTEM INOPERABLE. CDI: OPERATOR REPAIRED WATER SYSTEM DURING INSPECTION 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