Loading...
HomeMy WebLinkAboutJ amd S Cafeteria 010296 12 18 17.pdfFood Establishment Inspection Report Score: 91.5 J AND S CAFETERIA2018010296EstablishmentName:EstablishmentID: 1940 13THAVDRSELocationAddress: InspectionRe-Inspection HICKORYNC Date:12182017 StatusCode: City: State: amam11121240TimeIn:TimeOut: 2860218 Catawba pmpmZip: County: 1hr28minutesTotalTime: JANDSCAFETERIA INCPermittee: IVCategory #: Telephone: FDAEstablishmentType: Municipal/CommunityOn-SiteSystemWastewaterSystem: No. ofRiskFactor/InterventionViolations: Municipal/CommunityOn-SiteSupplyWaterSupply: No. ofRepeatRiskFactor/InterventionViolations: FoodborneIllnessRiskFactors andPublicHealthInterventions GoodRetailPractices Contributing factorsthatincreasethechanceofdevelopingfoodborne illness. Riskfactors: GoodRetail Practices:Preventative measures tocontroltheadditionof pathogens, chemicals, andphysical objectsinto foods. Controlmeasurestopreventfoodborneillnessorinjury. PublicHealthInterventions: GoodRetailPractices: OUTCDIRVROUTCDIRVRINOUTN/A N/OIN OUT N/A N/OComplianceStatus Compliance Status Supervision.2652 SafeFoodandWater.2653, .2655, .2658 PICPresent; Demonstration-Certificationby 0.520101Pasteurizedeggsusedwhererequired28accreditedprogramandperformduties Employee Health.2652 210Waterandicefromapprovedsource29 Management, employeesknowledge; 1.5302 Varianceobtainedforspecializedprocessingresponsibilities & reporting 0.51030methods 1.5Properuseofreporting, restriction & exclusion 303 FoodTemperatureControl.2653, .2654 GoodHygienicPractices.2652, .2653 Propercoolingmethods used; adequate 0.51031equipmentfortemperaturecontrol210Propereating, tasting, drinking, ortobaccouse4 0.510Plantfoodproperlycookedforhotholding32 0.510Nodischargefromeyes, noseormouth5 0.510Approvedthawingmethodsused33PreventingContaminationbyHands.2652, .2653, .2655, .2656 0.510Thermometersprovided & accurate344206Handsclean & properlywashed FoodIdentification.2653NobarehandcontactwithRTEfoodsorpre- 1.5307approvedalternateprocedureproperlyfollowed 210Foodproperlylabeled: originalcontainer35 210Handwashingsinkssupplied & accessible8 PreventionofFoodContamination.2652, .2653, .2654, .2656, .2657 ApprovedSource.2653, .2655 Insects & rodentsnotpresent; nounauthorized 21036animals2109FoodobtainedfromapprovedsourceContaminationpreventedduringfood21037preparation, storage & display210Foodreceivedatpropertemperature10 0.510Personalcleanliness38 210Foodingoodcondition, safe & unadulterated11 0.510Wipingcloths: properlyused & stored39Requiredrecordsavailable: shellstocktags, 21012parasitedestruction 0.510Washingfruits & vegetables40ProtectionfromContamination.2653, .2654 ProperUseofUtensils.2653, .26541.530Foodseparated & protected13 0.510In-useutensils: properlystored41 1.530Food-contactsurfaces: cleaned & sanitized14 Utensils, equipment & linens: properlystored, 0.51042Properdispositionofreturned, previouslyserved,dried & handled21015reconditioned, & unsafefood Single-use & single-servicearticles: properly 0.51043PotentiallyHazardousFoodTIme/Temperature.2653 stored & used 1.5 0.5301016Propercookingtime & temperaturesGloves usedproperly44 UtensilsandEquipment.2653, .2654, .26631.530Properreheatingproceduresforhotholding17 Equipment, food & non-foodcontactsurfaces 210approved, cleanable, properlydesigned, 451.530Propercoolingtime & temperatures18 constructed, & used Warewashing facilities: installed, maintained, & 1.530Properhotholdingtemperatures19 0.51046used; teststrips 1.530Propercoldholdingtemperatures20 0.510Non-foodcontactsurfacesclean47 1.530 Physical Facilities.2654, .2655, .265621Properdatemarking & disposition 210Hot & coldwateravailable; adequatepressure48Timeasapublichealthcontrol: procedures & 21022records 210Plumbinginstalled; properbackflowdevices49ConsumerAdvisory.2653 Consumeradvisoryprovidedforrawor 0.51023 210Sewage & wastewaterproperlydisposed50undercookedfoods HighlySusceptiblePopulations.2653 Toiletfacilities: properly constructed, supplied 0.51051cleanedPasteurizedfoodsused; prohibited foodsnot 1.53024offered Garbage & refuseproperlydisposed; facilities 0.51052maintainedChemical.2653, .2657 0.50.5 1010Foodadditives: approved & properlyused Physicalfacilitiesinstalled, maintained & clean2553 Meetsventilation & lightingrequirements; 0.5Toxicsubstancesproperlyidentifiedstored, & used 210102654designatedareasused Conformance withApprovedProcedures.2653, .2654, .2658 8.5Compliancewithvariance, specializedprocess, TotalDeductions: 21027reducedoxygenpackingcriteriaorHACCPplan NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. CR Off Page 1ofFoodEstablishmentInspectionReport, 3/2013 Comment Addendum toFood Establishment Inspection Report JANDSCAFETERIA 2018010296EstablishmentName:EstablishmentID: 1940 13THAVDRSE 12/18/2017Date: InspectionRe-InspectionLocationAddress: HICKORYNC CommentAddendumAttached? City:State: StatusCode: 2860218CatawbaIVCounty:Zip: Category #: WastewaterSystem:Municipal/CommunityOn-SiteSystem Email1: WaterSupply:Municipal/CommunityOn-SiteSystem JANDSCAFETERIA INC Email2: Permittee: Telephone: Email3: TemperatureObservations ItemTempLocationTempItemLocationItemLocationTemp spaghettihot holdingcabinet115potatoeswalk in cooler38 turkeyhot holding cabinet115milkwalk in cooler50 chickenhot holding cabinet166turkeywalk in cooler cooling110 spaghettihot holding cabinet155cornwalk in cooler37 lettucereach in cooler38 tomatoreachin cooler38 chickenreachincooler37 porkreach incooler37 ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. Employeedrinkfrompreviousevening sittingonshelfabovepreparea. CDIdiscarded 2-401.11Eating, Drinking, orUsingTobacco - C Nopapertowelsathandsinkatdisharea. Soapdispenserathand sinkinbackareanotworking. Handsinksmust besupplied andin workingorderatalltimes. CDI replaced. 6-301.12HandDrying Provision - PF 6-301.11Handwashing Cleanser, Availability - PF 13 Rawchickenontrayaboveokra inreachincooler. Rawmeatsmust bestoredseparatelyfromotherfoods, with rawchicken alwaysonthebottom. CDInocontamination noted, sowasmoved. 3-302.11Packaged andUnpackaged Food-Separation, Packaging, andSegregation - P FirstLast leebumgarnerPersoninCharge (Print & Sign): FirstLast paigelevinRegulatoryAuthority (Print & Sign): 2031 - Levin, PaigeREHSID: VerificationRequiredDate:// REHSContactPhoneNumber: NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. FoodEstablishmentInspectionReport, 3/2013Page2of Comment Addendum toFood Establishment Inspection Report JANDSCAFETERIA 2018010296EstablishmentName:EstablishmentID: ObservationsandCorrectiveActionsObservationsandCorrectiveActions Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. 17 Fooditemsbeingplacedinwarmer cabinettoreheatwereat115degrees. Foodsmustbereheated rapidlyto165beforebeing placed inhotholdingcabinet, then heldat135orabove. CDIReheated. 3-403.11Reheatingfor HotHolding - P 20Walk infreezerturnedintocooler washolding at50degrees. Potentiallyhazardous itemsthathadrecentlybeenput inthere movedtootherwalkincooler. Oktostoreintactvegetablesand fruitsinthere. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/TemperatureControlforSafetyFood), HotandColdHolding - P Tightlywrappedfoodsbeingplacedintowalkincoolertocool. Mustbeventedtolethotairescape. CDIwerevented. 31 3-501.15 CoolingMethods - PF Newdish machineisleaking underneath. Old dishmachinethatisnolongerworking needstoberemoved. Doortowalkin45 freezerneedsrepair- isfreezing up. Rustingshelving needsreplacing. Repeatviolations. 4-501.11GoodRepair andProper Adjustment-Equipment - C Needtoclean: topsandsidesofallequipment, shelving throughout, insideofcoolers, topsofdryfoodcontainers. 47 4-602.13Nonfood ContactSurfaces - C Needtocleanfloorsunderallequipment andshelving. Replacestainedceilingtiles. Ceilingtilesmustbewashable. Floorsmust53 besmoothandnotholdwaterinanyplaces. Cleanwallswherefoodhassplashed. Repeat violation. 6-201.11Floors, WallsandCeilings-Cleanability - C 6-501.12 Cleaning, Frequencyand Restrictions - C NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. Page3of FoodEstablishmentInspectionReport, 3/2013 Comment Addendum toFood Establishment Inspection Report JANDSCAFETERIA 2018010296EstablishmentName:Establishment ID: ObservationsandCorrectiveActions Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/A FoodEstablishmentInspectionReport, 3/2013Page4of Comment Addendum toFood Establishment Inspection Report J AND S CAFETERIA2018010296EstablishmentName:EstablishmentID: ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/APage5ofFoodEstablishment InspectionReport, 3/2013 Comment Addendum toFoodEstablishment Inspection Report J AND S CAFETERIA2018010296EstablishmentName:Establishment ID: ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmental HealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/APage6ofFood EstablishmentInspectionReport, 3/2013