HomeMy WebLinkAboutJasons Deli 010974 02 12 18.PL.PDFLocation Address:
InspectionRe-Inspection
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Date:Status Code:
City:
State:
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am
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Time In:Time Out:
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Zip:
County:
Total Time:
Permittee:
Category #:
Telephone:
FDA Establishment Type:
Municipal/CommunityOn-Site System
Wastewater System:
No. of Risk Factor/Intervention Violations:
Municipal/CommunityOn-Site Supply
Water Supply:
No. of Repeat Risk Factor/Intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Good Retail Practices
Contributing factors that increase the chance of developing foodborne illness.
Risk factors:
Good Retail Practices:Preventative measures to control the addition of pathogens, chemicals,
and physical objects into foods.
Control measures to prevent foodborne illness or injury.
Public Health Interventions:
Good Retail Practices:
Compliance StatusCompliance Status
PIC Present; Demonstration-Certification by
20 0.5
Pasteurized eggs used where required
1
0
accredited program and perform duties
Water and ice from approved source
210
Management, employees knowledge;
1.5
30
Variance obtained for specialized processing
responsibilities & reporting
0.5
10
methods
1.5
Proper use of reporting, restriction & exclusion
30
Proper cooling methods used; adequate
0.5
10
equipment for temperature control
Proper eating, tasting, drinking, or tobacco use 210
0.5
Plant food properly cooked for hot holding
1
0
0.5
No discharge from eyes, nose or mouth
10
0.5
1
Approved thawing methods used 0
0.5
Thermometers provided & accurate
10
420
Hands clean & properly washed
No bare hand contact with RTE foods or pre-
1.5
3
0
approved alternate procedure properly followed
Food properly labeled: original container 20
1
Handwashing sinks supplied & accessible 210
Insects & rodents not present; no unauthorized
210
animals
Food obtained from approved source 20
1
Contamination prevented during food
2
10
preparation, storage & display
Food received at proper temperature 210
0.5
Personal cleanliness
10
Food in good condition, safe & unadulterated 2
10
0.5
Wiping cloths: properly used & stored
10
Required records available: shellstock tags,
2
10
parasite destruction
0.5
1
Washing fruits & vegetables 0
1.5
3
Food separated & protected 0
0.5
In-use utensils: properly stored 10
1.5
30
Food-contact surfaces: cleaned & sanitized
Utensils, equipment & linens: properly stored,
0.5
1
0
Proper disposition of returned, previously served,dried & handled
210
reconditioned, & unsafe food
Single-use & single-service articles: properly
0.5
10
stored & used
1.5
3 0.5
0
Proper cooking time & temperaturesGloves used properly
10
1.5
3
Proper reheating procedures for hot holding 0
Equipment, food & non-food contact surfaces
approved, cleanable, properly designed,
2
10
1.5
Proper cooling time & temperatures 30
constructed, & used
Warewashing facilities: installed, maintained, &
1.5
Proper hot holding temperatures 30
0.5
10
used; test strips
1.5
Proper cold holding temperatures 30
0.5
Non-food contact surfaces clean 10
1.5
Proper date marking & disposition 3
0
2
Hot & cold water available; adequate pressure 10
Time as a public health control: procedures &
2
10
records
Plumbing installed; proper backflow devices 20
1
Consumer advisory provided for raw or
0.5
10
Sewage & waste water properly disposed
210
undercooked foods
Toilet facilities: properly constructed, supplied
0.5
1
0
& cleaned
Pasteurized foods used; prohibited foods not
1.5
3
0
offered
Garbage & refuse properly disposed; facilities
0.5
1
0
maintained
0.50.5
Food additives: approved & properly used 10 Physical facilities installed, maintained & clean 1
0
Meets ventilation & lighting requirements;
0.5
Toxic substances properly identified stored, & used
2
10
10
designated areas used
Compliance with variance, specialized process,
2
10
reduced oxygen packing criteria or HACCP plan
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Food Establishment Inspection Report, 3/2013
Page 1 of
Date:
InspectionRe-Inspection
Location Address:
Comment Addendum Attached?
City:State:
Status Code:
County:Zip:
Category #:
Municipal/CommunityOn-Site System
Wastewater System:
Email 1:
Municipal/CommunityOn-Site System
Water Supply:
Email 2:
Permittee:
Telephone:
Email 3:
Temperature Observations
Effective January 1, 2019 Cold Holding will change to 41 degrees
ItemTempLocationItemLocationTempItemLocationTemp
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.
FirstLast
FirstLast
Verification Required Date://
REHS Contact Phone Number:
()-
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Food Establishment Inspection Report, 3/2013
Page 2 of
Observations and Corrective Actions
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.
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.
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Page 3 of
Food Establishment Inspection Report, 3/2013
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.
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Food Establishment Inspection Report, 3/2013
Page 4 of
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.
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Page 5 ofFood Establishment Inspection Report, 3/2013
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.
North Carolina Department of Health & Human Services Division of Public HealthEnvironmental Health SectionFood Protection Program
DHHS is an equal opportunity employer.
Page 6 ofFood Establishment Inspection Report, 3/2013