HomeMy WebLinkAboutHams of Hickory Transitional Letter 011155 08 17 10.km.docxAugust 17, 2010
David Parsons
Hams of Hickory
Dear Mrs. Parsons,
This correspondence details my evaluation of Hams of Hickory, which was required upon the transfer of ownership. When a change of ownership occurs in an operating facility permitted
by this department, Rules Governing the Sanitation of Restaurants and Other Foodhandling Establishments: 15A NCAC 18A .2600 section .2602 (b) allows the issuance of a transitional permit
if the establishment has non-compliant items which are “construction or equipment problems that do not represent a threat to the public health.” This permit is valid for 180 days, and
may not thereafter be reissued at the same establishment. Upon obtaining the transitional permit, the following is a list of items which must be corrected within the 180-day period
in order to obtain a permit to operate. If any items remain uncorrected upon the expiration of the transitional permit, the establishment must be closed until it qualifies for issuance
of a permit to operate.
The facility shall meet all of the Rules Governing the Sanitation of Restaurants and Other Foodhandling Establishments, hereinafter referred to as 15A NCAC 18A section .2600. It is
the responsibility of the owner or operator to meet all building codes, zoning ordinances, fire, tax, and other laws, rules and ordinances applicable to the food service operation.
Nothing in these rules shall be interpreted to exempt any food service operation from the rules or ordinances of other agencies.
Food service equipment is to meet current NSF standards or equivalent. Toasters, mixers, microwave ovens, hot water heaters, and hoods are not required to meet NSF standards. Any catering
equipment that is to be used must also be NSF approved. Metal stem, 0-220 degrees F thermometers are to be provided to accurately monitor food temperatures.
Hot water heating facilities shall be capable of providing hot water temperatures of 130 degrees F when chemicals are used for sanitizing, 140 degrees F when hot water is used for sanitizing.
Capacity of hot water heating facilities shall be based on number and size sinks, capacity of dishwashing machines, and other food service and cleaning needs. Dish machines must be
able to operate to manufacturer’s specifications.
Ensure all refrigeration equipment operates according to manufacturer’s standards. Refrigeration equipment must be able to provide food temperatures below 45 degrees F. Accurate thermometers
are to be provided for all refrigeration.
Floors, walls, and ceilings shall be repaired and cleaned as needed.
15A NCAC 18A .2627 FLOORS
(a) The floors of all rooms in which food is stored, prepared, handled, or served, or in which utensils are washed, shall be of such construction as to be easily cleaned, and shall be
kept clean and in good repair. Food waste on the floor as a result of that day's preparation process is not a violation of these Rules so long as the food waste is removed at regular
intervals and prior to closing.
(b) Floors in areas where food is to be prepared or stored may be of sealed concrete, terrazzo, quarry or vinyl tile, wood covered with composition flooring or equal, except that:
(1) carpet may be used in wait stations and self-service bars.
(2) there will be no special flooring requirements for portable cooking units which may be used in a dining room for occasional service at individual tables.
(c) The joints between walls and floors shall be rounded or be otherwise constructed to provide a tight seal between the floor and wall.
(d) In all rooms in which water is discharged to the floor, or in which floors are subjected to flood-type cleaning, floors shall slope to drain and be provided with floor drains.
15A NCAC 18A .2628 WALLS AND CEILINGS
(a) Walls and ceilings of all rooms in which food is stored, handled, prepared, or served or in which utensils are washed or stored shall be kept clean and in good repair. Water stains
on walls or ceilings do not constitute a violation of this Rule unless mold or mildew are present.
(b) The walls of kitchens and other rooms used for the preparation of food and the washing of utensils shall be smooth, washable and be kept clean. Acceptable wall materials include
but are not limited to glazed tile; fiberglass reinforced panels, stainless steel, wood or metal; wall board painted with washable, non-absorbent paint; and brick, cinder blocks, slag
blocks, or concrete blocks, if glazed, tiled, plastered or filled so as to provide a smooth surface. Ceilings in kitchens and other rooms used for the preparation of food or the washing
of utensils shall be washable. Acceptable materials include, but are not limited to perforated or non-perforated vinyl faced acoustical tile, fiberglass reinforced panels, and painted
wall board.
(c) The walls and ceilings of the dining rooms and other food serving rooms shall be of sound construction.
(d) The walls and ceilings of dry storage rooms shall be of sound construction; however, a washable finish is not required.
(e) The walls and ceilings of the wait stations that prepare beverages and bars that only prepare beverages and wash utensils with no food preparation other than garnishes for drinks
shall be of sound construction, provided that the interior walls of these wait stations and bars shall be finished to be smooth and washable.
15A NCAC 18A .2622 STORAGE: HANDLING: AND USE OF ICE
(d) Ice shall be dispensed or transferred with a scoop, spoon, or other sanitary method. When not in use, an ice
scoop or spoon may be stored in the ice with the handle protruding or on a clean surface. Ice scoops shall not be
stored in water. Fountain ice compartments, bowls, buckets, or other containers shall be in good repair; washed and
kept free of scum, rust; and shall be protected from drip, dust, splash, and other means of contamination. Ice shall
not be received, used, or accepted when there is evidence that it is not being handled and transported in a sanitary
manner.
Reseal/re-tile floor/baseboards in storage room, walk in freezer, and kitchen area
Repair/replace damaged ceiling tiles
Re-paint/repair flaking paint on vents
Lights must have some type of shielding
Ice machine must work according to manufacturer’s specifications (no leaks, clean mold from shield and ice making components
Clean cooler/freezer gaskets so they are free from debris
Must have some type of fly/pest control method in place (i.e. exterminators)
Clean equipment and shelving so they are not sticky and have food build-up but clean and smooth
Repair prep line cooler lid so it is attached and not loose
Must keep items off floor at least six inches above floor on movable cart or at least 12 inches above floor on fixed shelving
Repair broken toilet seats in bathrooms, re-caulk around toilet bases, repair broken doors in bathrooms, urinal must work according to manufacturer’s specs
Clean out soda dispenser holder in bar area
Must have thermometers present inside all coolers and freezers
An inspection by this department must show that the establishment meets all requirements described above. After said requirements are met, this department can issue a permit to operate.
Your last day of operation will be February 13, 2011. If our office can be of additional service, please call 465-8270 between the hours of 8-9 AM, Monday through Friday.
Sincerely,
Kenneth Michaud, REHS
Environmental Health Specialist