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Home My WebLink About4 Peas in a Pod Restaurant 010730 03 11 13.pl.pdfFood Establishment Inspection Report r r ■ RESTAURANT Establishment Establishment ID: 2018010730 Score: 98.5 Date: 0 3/ 1 1 0 1 3 Status Code: A am Time In: 0 s: 0 8 0 pm Time Out: 1: 0 0 pm Total Time: 1 fir 12 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: 18 Catawba Permittee: 4PEASINAPODINC' Telephone: spection 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 0 IN OUT NIA program and perform duties 2 p 2 0 Management, employees knowledge, responsibilities 000 OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 � 0 0 0 IN 1� food Hygip, c 4 0T Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 0T No discharge from eyes, nose, and mouth 0 0 0 o 0 0 5 4� 0 Hands clean & properly washed 00 0 IN OUT 4 2 0 0 0 No bare hand contactwith RTE foods orpre-approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 V Handwashing sinks supplied & accessible 0 0 0 0 0 0 00 9 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 0 0 0 a Food received at proper temperature 0 0 0 0 N OUT N10 2 1 0 �� 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 N ,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 IfV,O0UT 0 N0 Food separated & protected 00 0 0 0 0 3 1.5 0 14 0 79 Food -contact surfaces: cleaned &sanitized 0 & 0 IN OUT 3 1.5 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 IN OUTN/A N10 1.5 00 17 V 0 0 0 Proper reheating procedures for hot holding 0 0 0 0 IN OUTN/A N10 3 1.5 00 $ 0 0 0 Proper cooling time &temperatures 0 0 0 0 0 0 N OUTN/A N10 3 1.5 0 19 IN OOUTN0 N0 Proper hot holding temperatures 00 0 0 0 0 3 1.5 0 —To 20 0 0 Proper cold holding temperatures 0 0 0 0 N OUTN/A N10 3 1.5 0 21 0 0 0 Proper date marking & disposition 010 is 0 0 22 0 0 0 Time as a public health control: procedures & records 00 0 0 0 0 IN OUTN/ N10 2 1 0 23 10 0 (Consumer advisory provided for raw or undercooked I0 0 0 O O 0 IN OUT NIA foods 1 0.5 0 24 0 00 (S Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 0 NQD 00 Food additives: approved & properly used 0 0 0 0 0 0 25 1P OUT 0 Toxic substances properly identified storedN/A, & used 0 0 0 0 0 0 27 0 0 S 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" A, Signature Block: /✓!/1�.� ,,-✓' Person in Charge [Print] Person in Charge [Signature] PA AO M Lo t VIL egulatory Aut ority [Print] Re a ory ut ority [Signature] Contact Number: Verification Required Date: 1 1 1REHSID_: 2031 -Levin, Paige No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/I ntervention Violations: 2 Violations: 1 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 & 00 Pasteurized eggs used where required 0 0 0 0 0 0 29 4 00 Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 N 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 0 00 Plant food properly cooked for hot holding 0 0 0 0 0 0 DU0 33 0 0 0* Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 IN 0� Thermometers provided & accurate 000 1 0.5 0 0 0 0 Find Identification, _ _2653 .. 35 V 0 Food properly labeled: original container 0 0 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 o 0 o 0 0 DU0 37 0 Contamination prevented during food preparation, 00 0 0 0 0 N OUT storage &display 2 1 0 38 (1 OUT Personal cleanliness 0 0 0IN 0 0 0 39 DU0 Wiping cloths: properly used & stored 0 0 0 0 0 0 40 � OUT Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of lltensil:i 25.53,.2554 41 N OUT In -use utensils properly stored 0 0 0 0 00 42 0 Utensils, equipment & linens: properly stored, dried 00 0 0 0 0 11 OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 00 0 0 0 0 OUT stored & used 1 0.5 0 44 IN OU0 Gloves used properly 00 0 Utensils and Equipment lllli�25,53,,.25i54,,;2563 45 V 0 Equipment, food & non-food contact surfaces approved, 00 0 0 0 0 N OUT cleanable, properly designed, constructed, & used 2 1 0 45 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 OUT test strips 1 0.5 0 47J0 0 INOUT Non-food contact surfaces clean 000 1 0.5 0 0 0 0 Physical Facilities .. 2554, .2555,; ,25i59 48 IN 00 Hot & cold water available; adequate pressure 0 0 0 0 00 49 IN OUOT Plumbing installed, proper backflow devices 0 0 0 0 00 50 IN OUT Sewage & waste water properly disposed 2 1 0 0 0 0 5� 0 Toilet facilities: properly constructed, supplied 00 0 0 0 0 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 IN OUT Physical facilities installed, maintained & clean 0 0 0 101010 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 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 IN POD RESTAURANT Establishment ID: 2018010730 Date: 03/11/2013 Location Address 1640 1 OTH 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: 4PEASINAPort INC Telephone: Temperature Observations Item gravy Location hot holding Temp 142 Item Location Temp Item Location Temp eggs prep cooler 40 rice hot holding 149 rice walk in cooler 39 beans hot holding 142 ham walk in cooler 39 soup lettuce hot holding prep cooler 145 40 turkey walk in cooler 39 sliced prep cooler 43 cheese prep cooler 43 ham prep cooler 40 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. 14 Towel buckets must have sanitizer in them. One bottle of sanifizer showed no strength when tested. Must be 50-100 ppm. Remixed. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness =rM 2IIIIIIIII'VIF-01 111=10411�11=lMi�=• ��# R-1111111IMMBIM North Carolina Department of Health& Human Services 0 Division of Public Health 0 Environmental Health Section * Food Protection Program Page 3 of Food Establishment inspection Report, 7f2012 N.C.Department of Health and Human Services is an equal opportunity employer and provider.