The URL can be used to link to this page

Home My WebLink About4 Peas in a Pod Restaurant 010730 09 12 12.pl.pdfFood Establishment Inspection Report Establishment Name: 4 PEAS I A POD RESTAURANT Establishment ID: 2018011730 Score: 98.5 Date: 0 9/ 1 a/ 2 0 r a Status Code: A Time In: 1 0: 7 0 pm Time Out: 1 1: 5 9 0 pm Category #: 4 Establishment Type: Instructions: Location Address 1640 1OTH AV NE City: HICKORY State: NC Zip: 28601 County: 18 Catawba Permittee: 4PEASINAPODINC' Telephone: Inspection QRe-Inspection Wastewater System: Municipal/Community OOn-Site System Water Supply: *Mu n icipal/Community OOn-Site System North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Page f of Food Establishment Inspection Report, 7f2gf 2 Compliance Status I OUT �DII R IuR u�eru�lsion :��. 0 0 IPIC Present Demonstration -Certification by accredited 00 TN OUT NIA 1program and perform duties 2 p o 0 0 2 0 (t Management, employees knowledge, responsibilities 0 0 0 0 N OUT & reporting 3 1.5 3 0T Proper use of reporting, restriction & exclusion 0 1.50 0 0IN 0 0 0 4 IN 0T Proper eating, tasting, drinking, or tobacco use 0 0 0 0 0 0 g � 0T No discharge from eyes, nose, and mouth 0 0 o 0 0 presenting, Coritamill,,4tign by Hands .2� .2� 3, 055' 1,,5 5 � 0T Hands clean & properly washed 0 0 0 0 0 0 0 0 No bare hand contact with RTE foods orpre-approved 0 0 0 0 0 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 $ IN OUTOUT Handwashing sinks supplied & accessible 0 0 0 0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 IN 2 1 0 10 0 0 (1) Food received at proper temperature 0 0 0 IN OUT N10 2 1 00 11 V 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 0 t 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT NIA N10 destruction 2 1 0 13 0 6 0 0 Food separated & protected 0 0 0 0 IN OUT NIA N10 3 1.5 0 14 0 Food -contact surfaces: cleaned &sanitized 0 0 0 IN OUT 3 1.5 0 0 0 0 �� 0 Proper disposition of returned, previously served, 00 0 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 15 0 0 0 Proper cooking time & temperatures 03 0 0 0 OUT NIA N10 1.5 00 17 0 0 0 Proper reheating procedures for hot holding03 0 0 0 IN OUTN/A N10 1.5 00 18 * 0 0 0 Proper cooling time &temperatures 0 0 0 0 0 0 IN OUTN/A N10 3 1.5 0 19 0T 0 0 Proper hot holding temperatures 0 0 0 0 0 0 IN 3 1.5 0 20 0 4� 0 0 Proper cold holding temperatures 0 0 IN ODUTN/A N10 3 1.5 0� 21 Proper date marking & disposition 0 X 0 0 10N OUTN0IA N010 10 22 0 0 0 Time as a public health control: procedures & records 0 0 0 0 0 0 N OUTN/A N10 2 1 0 0 0 Consumer advisory provided for raw or undercooked 0 0 0 0 23 IN OUT NIA foods 1 0.5 '0 1, 10N OUOT NIA Pasteurized foods used; prohibited foods not offered 0 1.50 0 0 0 0 0 25 0 OUT � Food additives: approved & properly used 0 0 0 0 0 0 25 00 0 Toxic substances properly identified stored, & used 000 0 0 0 2 1 0 27 0 0 A Compliance with variance, specialized process, 000 N OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: 4 PEAS INA POD RESTAURANT Establishment ID: 2018010730 Instructions, continued: Signature Block: U Amp" Person in Charge rint) kl') fin 21140'erson in Charge (Sig ature) lei R ulatory Afflhority (Print) ;7�5k� ;Poe Regulatt7y Authority (Signature) Contact Number•: ( ) - Verification Required Date: 1 1 REHS ID: 2031 - Levin, Paige No. of Risk Factor I nterventlon Violations: 6 No. of Repeat Risk Factor/l ntervention Violations: Good Retail Practices Good Retail Practices: Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status IOUT oil R uR 28 0T Pasteurized eggs used where required 0 0 0 0 0 0 29 IN OUT Water and ice from approved source 0 0 0 Q Q Q 30 0 IN 00 Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control .. ..... . 2,,53,,.2454, 3� A 0 Proper cooling methods used; adequate equipment for 0 0 0 N OUT temperature control 1 0.5 0 32 Plant food properly cooked for hot holding 0 0 0 0 0 0 IN 00 N0AN100 33 (t' 0 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/C 1 0.5 0 34 IN OO Thermometers provided &accurate 000 1 0.5 0 0 0 0 Food Identrfloation .. _2653 .. 35 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Prevention of Food Contarnination .2i , .2is 3, .2054, : ,,56, .2i 57 35 0T Insects & rodents not present; no unauthorized animals 0 0 0 0. N 37 0 Contamination prevented during food preparation, 00 0 0 0 0 OUT storage &display 2 1 0 38 IN OUT Personal cleanliness 0 0 0 39 IN 0T Wiping cloths: properly used & stored 0 0 0 0 40 IN 0T Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of Utensils.... . 2,,53,,.2454..... ........... 41 IN 0T In -use utensils properly stored 0 0 0 0 00 42 Utensils, equipment & linens: properly stored, dried 00 0 N OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 00 0 0 00 N OUT stored & used 1 0.5 0 44 IN 0T Gloves used properly 00 0 0 00 utensils and Equipment < ,2�.,53,,.24i�4, ;2663 45 0 Equipment, food & non-food contact surfaces approved 00 IN OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 IN OUT test strips 1 0.5 0 47 IN OUT Non-food contact surfaces clean 000 1 0.5 0 0 0 0 Ph sioal Faciliff,es. ,1 ,,, ,,2�.,54, :24i�5, 2056 8 IN 0T Hot & cold water available adequate pressure 0 0 0 0 0 0 49 IN 0T Plumbing installed; proper backflow devices 0 0 0 0 0 0 �() IN oT Sewage & waste water properly disposed 0 0 0 0 0 0 51 (110 0 Toilet facilities: properly constructed, supplied 0 0 0 IN OUT & cleaned 1 0.5 0 �2 0 Garbage & refuse properly disposed; 00 0 N OUT facilities maintained 1 0.5 0 53 IN 0T Physical facilities installed, maintained & clean 0 0 0 0 0 0 �4(10 0 Meets ventilation & lighting requirements; 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 15 North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Food Establishment Inspection Report, 7f2012 Page 2 of Comment Addendum to Food Establishment Inspection Report Establishment Narne-4 PEAS INA POD RESTAURANT Location Address: 1640 10TH AV NE City: HICKORY State: NC County: 18 Catawba Zip: 28601 Wastewater System: @ Municipal/Comm unity 0 On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: 4PEASINAPOD INC Telephone: Establishment ID: 2018010730 Date: 09112/2012 Status Code: A Category #: 4 Email 1: Email 2: Email 3: Item chili Location hot holding Temp Item Location Temp Item Location Temp 145 beef walk in cooler 38 gravy hot holding 148 grits hot holding 155 rice hot holding 155 beans hot holding 147 sliced prep cooler 44 cheese prep cooler 45 chicken walk in cooler 37 North Carolina Department of Health& Human Services • Division of Public Health • Environmental Health Section • Food Protection Program Page 3 of Food Establishment inspection Report, 7f2012 N.C. D epartment of Health and Human Services is an equal opportunity em ployer and provider. Comment Addendum to Food Establishment Inspection Report Establishment Name: 4 PEAS I POD RESTAURANT Establishment ID: 2018010730 I/ Spell MMEEMEM= 23 Can now cook burgers, etc to order. Must have advisory and reminder posted to do this. North Carolina Department of Health& Human Services *Division of Public Health • Environmental Health Section • Food Protection Program N.C.Department of Health and Human Services is an equal opportunity employer and provider. Page 4 of - Food Establishment Inspection Report, 7f2012