HomeMy WebLinkAbout West Hickory Senior Citizen Center 090001 09 19 12.ls.pdfFood Establishment Inspection Report
Establishment Name: WEST HICKORY SENIOR CITIZEN CE
Establishment ID: 2018090 01
Score: 98
Date: 09 1 19 120 12 Status Code: A
Time In: 1 1 : 0 4 0 pm Time Out: 1 1: 1 5 0 pm
Category #: I'
Establishment Type:
Instructions:
Location Address: 400 17TH ST SW
City: HICKORY
State: NC Zip: 28602
County: 18 Catawba
Permittee: I'RENE EV"ERETT
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
OUT
(# o o IPIC Present; Demonstration -Certification by accredited
IN OUT NIA program and perform duties 200 p 0 0 0
2 o Management, employees knowledge, responsibilities 000
0 0 0
N OUT & reporting 3 1.5 0
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
(s
0T
No discharge from eyes, nose, and mouth
0 0 0
o
0
0
presenting,
Coritarnill,,4tign
by Hands .2� .2� 3, 055,1,,5
5
�
0T
Hands clean & properly washed
0 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
$
N
0T
Handwashing sinks supplied & accessible
0 0 0
0
0
0
9
�
0T
Food obtained from approved source
0 0 0
0
0
0
2 1 0
10
0 0 *
Food received at proper temperature
0
0
0
IN OUT
N10
2 1 00
11
Q
0T
Food in good condition, safe & unadulterated
0 0 0
0
0
0
12
0 0
0
Required records available: shellstock tags, parasite
0 0 0
0
0
0
N OUT
NIA N10
destruction
2 1 0
13 0 0 * 0 Food separated & protected o 0 0
IN OUT NIA N10 3 1.5 0 0 0 0
14 0 Food -contact surfaces: cleaned &sanitized 0 0 0
IN OUT 3 1.5 0 0 0 0
�� Q 0 Proper disposition of returned, previously served, 00 0 0 0 0
N OUT reconditioned, &unsafe food 2 1 0
16
0 0 0*
Proper cooking time & temperatures03
0
0
0
IN OUTN/A N10
1.5 00
1 i�
0 0 0
Proper reheating procedures for hot holding03
o
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
OS 0 0
Proper hot holding temperatures o0
0
0
0
IN OUTNIA N10
3 1.5 0
20
(f� 0 0 0
Proper cold holding temperatures
01010
IN OUTN/A N10
1 3 1.5 0
21
0 0T 0
Proper date marking & disposition 0
0
0
0
0
10
22
* 0 0 0
Time as a public health control: procedures & records o 0 0
IN OUTN/A N10
2 1 0
Q 0 Consumer advisory provided for raw or undercooked o 0 0
23 IN OUT NIA foods 1 0.5 0 0 0 0
24 4 00 0 Pasteurized foods used; prohibited foods not offered 0 1.50
0 0 0 0 0
25 @ 00 0 Food additives: approved & properly used 0 0 0 0 0 0
25 Toxic substances properly identified stored, & used 000
IN OUT NIA 2 1 0 0 0 0
27 o o Q 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: WEST HICKORY SENIOR CITIZEN C
Establishment ID: 2018090001
Instructions, continued:
Signature Block:
-14
Person in Charge (Print)
0�� I J'i
,r
Person in Charge (Signature)
Regulatory Authority (Print)
Reg ula ory (Signature)
Contact Number: () -
Verification Required Date: 1 1
REHS ID: 1 - Sears, Luke
No. of Risk Factor
I nterventlon
1
Violations:
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
oafs
Food and!
W.ater 2�.�3,,.2�.55 205,3
28
( 0T
Pasteurized eggs used where required
0 0 0 0
0 0
29
IN �T
Water and ice from approved source
2 1 0 0
0 0
30
0 0*
IN OUT N/AFood
Variance obtained for specialized processing methods
0 0 0 0
0
Temperature
Control .. ..... . 2,,53,,.2454,
3�
S 0
Proper cooling methods used; adequate equipment for
0 0 0
N OUT
temperature control
1 0.5 0
32
� 0
Plant food properly cooked for hot holding
0 0 0
0
0
0
00 N0
33
0 0 0
Approved thawing methods used
00 0
0
0
0
IN OUT NIA N/C
1 0.5 0
34
O 00
Thermometers provided & accurate
0 0 0
0
0
0
Fo,od
Identrflcation
.. _2653 ..
35
() 0
Food properly labeled: original container
0 0 0
0
0
0
IN OUT
2 1 0
Prevention
of Food
Contamination .2i , .2is 3, .2054, : ,,56,
.2i 57
35
@ 0T
Insects & rodents not present; no unauthorized animals
0 0 0
0.
37
0
Contamination prevented during food preparation,
00 0
0
0
0
IN OUT
storage &display
2 1 0
38
* 0T
Personal cleanliness
0 0 0
0
39
0 OT
Wiping cloths: properly used & stored
0 0 S
0
0
0
40
@ 0T
Washing fruits & vegetables
0 0 0
0
0
0
Proper
Use of Utensils....
. 2,,53,,.2454..... ...........
41
@ 0T
In -use utensils properly stored
0 0 0
0
00
42
@ 0
Utensils, equipment &linens: properly stored, dried
0 0 0
IN OUT
& handled
1 0.5 0
43
@ 0
Single -use & single -service articles: properly
00 0
0
N OUT
stored & used
1 0.5 0
44
Q OT
Gloves used properly
00 0
0
0
0
utensils
and Equipment
< ,2�.,53,,.24i�4, ;2663 ,
45
0 @
Equipment, food & non-food contact surfaces approved
00 S
0
0
0
IN OUT
cleanable, properly designed, constructed, & used
2 1 0
45
0 Q
Warewashing facilities: installed, maintained, & used
0 Q 0
0
0
0
IN OUT
test strips
1 0.5 0
47
0
IN OUT
Non-food contact surfaces clean
000
1 0.5 0
Ph
sioal Facilit`ies....
2�.,54, :24i�5k 2056
...
48
@ OT
Hot & cold water available; adequate pressure
0 0
0
0
0
49
@ 0T
Plumbing installed; proper backflow devices
0 0 0
0
0
0
50
() 0T
Sewage & waste water properly disposed
0 0 0
0
0
0
51
Q 0
Toilet facilities: properly constructed, supplied
0 0 0
0
0
0
IN OUT
& cleaned
1 0.5 0
52
0
Garbage & refuse properly disposed;
00 0
0
0
0
IN OUT
facilities maintained
1 0.5 0
53
() 0T
Physical facilities installed, maintained & clean
0 0 0
0
0
0
54
0
Meets ventilation & lighting requirements;
00 0
0
0
0
IN OUT
designated areas used
1 0.5 0
Total Deductions:
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 Name: WEST HICKORY SENIOR CITIZEN CE Establishment ID: 2018090001
Date: 09119/2012
Location Address: 400 17TH ST SW
Status Code: A
City: HICKORY State: C
Category #: I'
County: 18 Catawba Zip:28602
Email 1:
Wastewater System: Q Municipal/Community Q On -Site System
Water Supply: @ Municipal/Community Q On -Site System
Email 2:
Permittee: IRENE EVERETT
Email 3:
Telephone:
Temperature Observations
Item Location Temp Item Location Temp Item
Location Temp
MEAT LOAF IGLOO COOLER 118
CREAM IGLOO COOLER 120
RIBS CAMBRO 167
CREAM CAMBRO 154
APPLE CAMBRO 167
19 MEAT LOAF AND CREAM CORN WAS OUT OF HOT HOLD TEMPERATURE. MUST HOLD AT OR ABOVE 135. MEALS ON
WHEELS FOOD IS BEING DELIVERED IN NON NSF CONTAINERS AND ARE NOT HOLDING HOT HOLD TEMEPRATURE OF
135F OR ABOVE. IGLOO COOLERS ARE DESIGNED TO HOLD ITEMS COLD NOT HOT. NEED TO DELIVER IN NSF
APPROVED HOT HOLDING CONTAINER.
DELIVERY.
�■ i■ f f.1111 IN
North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program
Page 3 of Food Esta h I ish meat 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: WEST HICKORY SENIOR CITIZEN CE Establishment ID: 2018090001
I/
Spell
North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program
N.C. D epartment of Health and Human Services is an equal opportunity employer and provider. «... `
Page 4 of Food Establishment Inspection Report, 7f2012