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HomeMy WebLinkAboutDa Vincis 010683 11 29 17.pdfFood Establishment Inspection Report Score: 97.5 DA VINCIS2018010683EstablishmentName:EstablishmentID: 2968NCENTER STLocationAddress: InspectionRe-Inspection HICKORYNC Date:11292017 StatusCode: City: State: amam11430136TimeIn:TimeOut: 2860118 Catawba pmpmZip: County: 1hr53minutesTotalTime: VILLAANTONIOPermittee: IIICategory #: 828) 328-6101Telephone: 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 2.5Compliancewithvariance, specializedprocess, TotalDeductions: 21027reducedoxygenpackingcriteriaorHACCPplan NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. CR Off Page 1ofFoodEstablishmentInspectionReport, 3/2013 Comment Addendum toFood Establishment Inspection Report DAVINCIS 2018010683EstablishmentName:EstablishmentID: 2968NCENTER ST 11/29/2017Date: InspectionRe-InspectionLocationAddress: HICKORYNC CommentAddendumAttached? City:State: StatusCode: 2860118CatawbaIIICounty:Zip: Category #: WastewaterSystem:Municipal/CommunityOn-SiteSystem Email1: WaterSupply:Municipal/CommunityOn-SiteSystem VILLAANTONIO Email2: Permittee: 828) 328-6101Telephone: Email3: TemperatureObservations ItemTempLocationTempItemLocationItemLocationTemp past saladrefrigeration37handwashing5 G (good) 0 B ( sausagerefrigeration37activitylunch service2 cheeserefrigeration37employees9 at SV 15 Max3 lettucerefrigeration36# Meals600Ave daily4 sausagesteam table160 chickenoff grillfinal- cook temp.187 ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. 39 3-304.14 WipingCloths, UseLimitation - C storewipingcloths insanitizerbucket 45 4-101.19Nonfood-ContactSurfaces - C replacewornscortched andcracked containersandpans 53 6-201.11Floors, WallsandCeilings-Cleanability - C finishrepairsbackwalland dishpit FirstLast tonypompanoPersoninCharge (Print & Sign): FirstLast gregkinRegulatoryAuthority (Print & Sign): 1655 - Kain, GregREHSID: VerificationRequiredDate:// REHSContactPhoneNumber: NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. FoodEstablishmentInspectionReport, 3/2013Page2of Comment Addendum toFood Establishment Inspection Report DAVINCIS 2018010683EstablishmentName:EstablishmentID: ObservationsandCorrectiveActionsObservationsandCorrectiveActions Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/APage3of FoodEstablishmentInspectionReport, 3/2013 Comment Addendum toFood Establishment Inspection Report DAVINCIS 2018010683EstablishmentName:Establishment ID: ObservationsandCorrectiveActions Violationscitedinthisreportmustbecorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthefood code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/A FoodEstablishmentInspectionReport, 3/2013Page4of Comment Addendum toFood Establishment Inspection Report DA VINCIS2018010683EstablishmentName:EstablishmentID: ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmentalHealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/APage5ofFoodEstablishment InspectionReport, 3/2013 Comment Addendum toFoodEstablishment Inspection Report DA VINCIS2018010683EstablishmentName:Establishment ID: ObservationsandCorrectiveActions Violationscitedinthisreportmust becorrected withinthetimeframesbelow, orasstatedinsections8-405.11ofthe food code. NorthCarolinaDepartmentofHealth & HumanServices DivisionofPublicHealthEnvironmental HealthSectionFoodProtectionProgram DHHSisanequalopportunityemployer. N/APage6ofFood EstablishmentInspectionReport, 3/2013