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Home My WebLink About4 Peas in a Pod Restaurant 010730 12 10 12.pl.pdfFood Establishment Inspection Report r r ■ RESTAURANT Establishment Establishment ID: 2018010730 Score: 97.5 Date: 1 2/ 1 6/. a 1. Status Code: A am Time In: 0 9: 2 5 0 pm Time Out: 1 1: 0 0 0 pm Total Time: 1 fir 35 minutes Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address 1640 1OTH AV NE City: HICKORY State: NC Zip: 28601' County: 1 Catawba Permittee: 4PEASINAPODINC' Telephone: Inspection ORe-Inspection Wastewater System: Municipal/Community QOn-Site System Water Supply: QMu n icipal/Community QOn-Site System 2. Clicklfill the appropriate circle For "IN, OUT, NIA, NIO". IN= In Compliance, OUT= Not in compliance N1O=Not Observed, NIA= Not Applicable 3. Clicklcheck the appropriate Boxes for CDI andlor R, VR. CD1= Corrected During Inspection R= Repeat Violation VR= Verification Required 4. Continue to page 2 for "Good Retail Practices". 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 Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance of developing foodborne illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Compliance Status I our UI R uR 0 0 IPIC Present; Demonstration -Certification by accredited 0 Q IN OUT NIA program and perform duties 2 0 0 0 0 2 0 X Management, employees knowledge, responsibilities 0 0 S 4 0 0 IN OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 0 0 0 0 N" 10 food Hygip, c 4 IN 0T Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 8 0T No discharge from eyes, nose, and mouth 0 0 0IN o 0 0 5 � 0T Hands clean & properly washed 00 0 0 0 No bare hand contactwith RTE foods orpre-approved 00 0 N OUT NIO alternate procedure properly allowed 3 1.5 0 0 0 0 8 Handwashing sinks supplied & accessible 0 0 0IN 0 0 0 OUT 9 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 0 Food received at proper temperature 0 0 0 0 0 0 INOUTOUOT NIO �� 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 N 12 0 Q 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT N A NIO destruction 2 1 0 13 � 0 0 0 Food separated & protected 000 IN OUT N/ANIO 3 1.5 0 0 0 0 �4 0 - Food -contact surfaces: cleaned &sanitized o 0 0 0 0 IN UT 3 1 0 �� `4 0 Proper disposition of returned, previously served, 000 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 15 0 0 0 Proper cooking time & temperatures 03 0 0 0 IN OUTN/A NIO 1.5 00 17 0 0 0 Proper reheating procedures for hot holding 0 0 0 0 IN OUTN/A NIO 3 1.5 00 $ 00 0 Proper cooling time &temperatures 0 0 00 0 0 N OUT NIA N/0 3 1.5 0 19 � 0T 0 0 Proper hot holding temperatures 00 0 0 0 0 3 1.5 0 20 * 0 0 0 Proper cold holding temperatures 00 0 010 IN OUTN/A NIO 1.5 00 21 0 QT 0 0 Proper date marking & disposition 0 0 0 10 0 22 0 0 0 Time as a public health control: procedures & records 00 0 0 0 0 IN OUTN/A NIO 2 1 0 23 10 7) 0 (Consumer advisory provided for raw or undercooked O 0 fy} 0 0 IN OUT NIA foods 1 0.5 0 24 0 oU0 fV Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 10N OU0 NIfC Food additives: approved & properly used 0 0 0 0 0 0 2s 100 0 Toxic substances properly identified stored, & used 0 0 0 0 0 0 27 0 0 Compliance with variance, specialized process, 000 IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: 4 PEAS i A POD RESTAURANT Establishment ID: 2018010730 Instructions, continued: 5. Click the appropriate circle to fill-in for "IN, OUT, NIA, NI❑". IN= In Compliance, OUT= Not in compliance N10=Not Observed, NIA= Not Applicable 6. Click or check the appropriate boxes for CDI andlor R, VR CD1= Corrected during Inspection R= Repeat Violation VR= Verification Required Calculate the "Total Deductions" and record. 7. Sign and complete "Signature Block". 8. Fill in "No. Of Risk Factor Intervention Violations" and "No. of Repeat Risk Factor Intervention Violations". 9. Continue to page 3 for "Comment Addendum to Food Establishment Inspection Report". Signature Block: erson in Charge- Prin Person in Charge [ igna ure] Rciciulatory Aut ority [Print] e- Regul ry Authority [Signature] Contact Number: Verification Required Date: 1 1 IREHS ID: 2031 - Levin, Paige No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/I ntervention Violations: - Violations: Good Retail Practices Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status IOUT DI R VR oafs FQ,,.od and W,,ater .25.53,,.25i55, 20511 28 W 00 Pasteurized eggs used where required 0 0 0 0 0 0 29 N 00 Water and ice from approved source 0 0 0 Q Q Q 30 0 00 NSA Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature ,Control .53,.54 31 0 Proper cooling methods used; adequate equipment for 00 0 0 0 0 IN OUT temperature control 1 0.5 0 32 V 0 Plant food properly cooked for hot holding 0 0 0 0 0 0 00 N0 33 , 0 0 0 Approved thawing methods used 0 0 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 N OUT Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, _ _2653 .. 35 0 'S Food properly labeled: original container ' 0 0 0 0 IN OUT 2 1 0 Pretvention of Food Contamination: .2552, .2553, 2554, :2 ,55, .2557 36 � Insects & rodents not present; no unauthorized animals 0 0 0 0 0 0 oU0 3 0 Contamination prevented during food preparation, 0 0 0 0 0 0 N OUT storage &display 2 1 0 38 S IN OUT Personal cleanliness 0 0 39 IN OUT Wiping cloths: properly used & stored 0 0 0 0 0 0 40 IN OUT Washing fruits & vegetables 1 .5 T 0 Proper Use of Utensils.... . 2,,53,,.2554.... 41 IN OUT In -use utensils properly stored 0 0 0 0 00 42 h 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 OUT Gloves used properly 00 0 0 0 0 Utensils and Eq Ipment �25.53, .2554;25 3 .. .. .. 45 0 Equipment, food & non-food contact surfaces approved 00 0 N OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 OUT test strips 1 0.5 0 47 it OUT Non-food contact surfaces clean 000 1 0.5 0 0 00 Physical Facilities ....IIIIIIIIIIIIIII,�2554,,.25i55,; 2559 48 IN OO Hot & cold water available; adequate pressure 0 0 0 0 0 0 49 IN OUT Plumbing installed, proper backflow devices 0 0 0 0 0 0 50 00 Sewage & waste water properly disposed 0 0 0 0 0 0 51 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 N OUT & cleaned 1 0.5 0 52 0 Garbage & refuse properly disposed; 00 0 0 0 0 N OUT facilities maintained 1 0.5 0 53 N OU0 Physical facilities installed, maintained & clean 0 0 0 0 0 0 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 2' 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-4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730 Date: 12/10/2012 Location Address 1640 1OTH AV NE City: HICKORY State: NC County: 18 Catawba Zip:28601 Wastewater System: @ Municipal/Community Q On -Site System Water Supply: @ MunicipallCommunity Q On -Site System Permittee: 4PEASINAPODINC Telephone: Temperature Observations Item rice Location walk in cooler Temp 38 Item Location Temp Item Location Temp sausage hot holding 14€ lettuce walk in cooler 39 ham prep cooler 41 sliced prep cooler 43 cheese pre cooler 40 ham grits prep cooler hot holding 43 14€ gravy hot holding 152 soup hot holding 149 green beans hot holding 149 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. policyMust have employee health • on rule changes. 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employe] 51WINNOWNW11061MM NINE` 23 Need to follow advisory posting information if going to offer foods cooked to eat. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens 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 employer and provider. Comment Addendum to Food Establishment Inspection Report Establishment Name: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730 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. foodsMake sure all dry r labeled. i M ee a r- ♦ e R ♦ ••�I I/ Spell North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Programi N.C. D epartment of Health and Human Services is an equal opportunity employer and provider. Page 4 of Food Establishment Inspection Report, 7f2012