The URL can be used to link to this page

Home My WebLink About4 Peas in a Pod Restaurant 010730 06 12 13.pl.pdfFood Establishment Inspection Report PEAS POD RESTAURANT Establishmenti: 2018010730 Date: 0 6/ 1 2/ 2 0 1 3 Status Code: Time In: 1 1 3 4 0 P Time Out: 1 2 O p mm Total Time: 1 hr 6 minutes Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 6 City: HICKORY State: NC Zip: 28601' County: 18 Catawba Permittee: 4PEASINAPODINC Telephone: Inspection ORe-Inspection Wastewater System: &Municipal/ o munity OOn-Site System Water Supply: (*Municipal/Community OOn-Site System 2. Click/fill the appropriate circle For , NIO IN= In Compliance, OUT= Noti i . N/O=N ot Observed, N/A= NotApplicable 3. Click/check the appropriate Boxesi i r • CDI= Corrected During Inspection Repeat i i Verification Required Continue4. i •.+a 2 for "Good North Carolina. Department of H ea-fth 5 Human Services* oirismn. of Public H ea-fth Environmental Health Section • Food Prmtectian Prcgram Page 1 of F- d Establishment Inspection Report, 712012 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 food borne illness or injury.. Compliance Status I OUT f}l It IVR C o o IPIC Present. Demonstration -Certification by accredited o 0 IN OUT NIA program and perform duties 2 p 0 0 0 o Management. employees knowledge; responsibilities 000 0 0 0 I OUT & reporting 3 1.5 0 0T Proper use of reporting restriction & exclusion 0 0 o 0 0 IN q,0 ygtento Pro t�s ... l f . .... 4 IN 0T Proper eating tasting. drinking or tobacco use 0 0 0 0 0 0 5 0 IN OUT No discharge from eyes nose. and mouth 000 1 01 5 0 0 0 0 6 (1 0 Hands clean & properly washed 0 0 0 0 0 0 IN OUT 4 2 p I�o o No bare hand contact with RTE foods or pre -approved 0 0 0 OUT NIJ alternate procedure properlyallowed 3 1.5 0 0 0 0 � Hand vashing sinks supplied &accessible 8 IN O0 0 0 9 � 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 tU 0 A Food received at proper temperature 0 0 0 0 0 0 �0 11 0T Food in good condition safe & unadulterated 0 0 0 0 0 0 IN I o o o Required records available shellstock tags parasite 0 0 0 0 0 0 IN OUT NIANIJ destruction 2 1 0 13 1 0 0 0 Food separated & protected o 0 0 IN OUT NIA N/O 3 1.5 ll 0 0 0 0 Food contact surfaces:. cleaned & sanitized OUT 3 1� 14 I o 0 0 I o Proper disposition of returned, previously served; 00 0 0 0 0 IN OUT reconditioned & unsafe food 2 1 0 16 0 0 0 Proper cooking time & temperatures 0 0 0 0 I OUTNIA NIJ 3 10 7 0 0 0 Proper reheating procedures for hot holding 0 0 o 0 0 I OUTNIA NIJ 3 1 18 0 0 0 Proper cooling time & temperatures 0 0 0 0 0 0 I OUTNIA NIJ 3 1.5 0 t9 1d 0T 0 0 Proper hot holding temperatures 0 0 0 0 0 0 3 1 .5 0 20 * 0T 3 0 Proper cold holding temperatures 0 0 0 3 1 .5 0 0 0 0 2 0T 0 0 Proper date marking & disposition 0 0 02 0 IN 10 22 0 0* 0 Time as a public health control: procedures & records o 0 0 0 0 IN OUTNIA NIJ 2 1 ll 0 0 8 Consumer advisory provided for raw or undercooked 0 0 23' IN OUT NIA foods 1 005 ll 0 0 0 2 0 C0 N Pasteurized foods used prohibited foods not offered 105 OOMOM 25 0 C0 (1 Food additives approved & properlyused NIA 0 0 0 0 0 0 26 0 C) T 0 Toxic substances properly identified stored 0 2 1 ll o o f complfancewith variance specialized process; 000 IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Establishment ID: 2018010730 GMKMEXN�� 5. Click the appropriate circle to fill-in for "IN, OUT, NIA, NIO". 111Q_ W=_•cm OWN B,�' W. M.-M 6. Click or check the appropriate boxes for CDI and/or CDl= Corrected during Inspectio R= Repeat Violation VR= Verification Required Calculate the "Total Deductioni r.ad record. 8. Fill in "No. Of Risk Factor Intervention Violations" and "No. of Repeat Risk Factor Intervention Violations". I dommmum First Last Person(Print) Person in Charge (Signature) First Last Regulatory Authority (Print) IF Re4JatoAuthority (Signature) Contact Number- (—) - Verification Required Date: REHS ID: 2031 - Levin, Paige Violations. IS. -I Good Retail Practices Preventative measures to control the addition of pathogens. chemicals, and physical objects into foods. Compliance Status I OUT 11001 R IVR ie FoOand ftter ....... 28 0 OUT Pasteurized eggs used where required 0 0 0..0..0...0 1 os 0 29 0 OUT Water and ice from approved source 0 0 0 2 1 0 0 0 0 3 0 0 0 V IN OUT N/A Variance obtained for specialized processing methods 0 1 0 0 os 0 0 0 0 6 4 ....................... 5 11111111111111111, 31 0 Proper cooling methods used. adequate equipmentfor 0 0 0 0 0 0 IN OUT temperature control 1 os 0 32 0 Plantfood properlycooked for hotholding 0 0 0 0 0 — 0 IN OUT N/AN/O 1 os 0 33V 0 0 0 Approved thawing methods used 0 0 0 0 0 0 IN OUT N/A N/O 1 os 0 34 @ 1 IN O0 UT Thermometers provided accurate Thtdd & t 1 0 0 os 0 0 0 0 0 Food tclentift lcattop ............................. 35�(A 0 Food properly labeled . original container 000�0�0�0 IN OUT 2 1 0 Prevention,of Fo44,,,!C 32 ontamfriliI �265, 26,57 ...... ...... 36 0 Insects & rodents not present. no unauthorized animals 0 0 0 0 00 OUT 2 1 0 37 0 Contamination prevented during food preparation. 0 0 0 0 00 storage & display 2 1 0 38 IN OUT Personal cleanliness 0 0 0 1 os 0 0 00 39 IN ON Wiping Wiping cloths � properly used & stored * 1 1 0 0 os 0 0 00 40 1* IN O0 UT Washing fruits & vegetables 0 0 1 0 os 0 Proper JJ seof U tensft ........................ 2,653,,�16,54 ....................... 111111111111111,, 41 0 OUT In -use utensils- properly stored 0 1 0 os 0 0 0 00 42 0 Utensils. equipment & linens: properly stored . dried 0 0 0 0 00 115 OUT & handled 1 os 0 43 @ 0 Single -use & single -service articles: properly 0 0 0 0 00 stored & used 1 os 0 44 IN OUT Gloves used properly 0 0 0 1 os 0 0 00 45� 0 Equipment, food& non-food contact surfaces approved. 0 0 0 0 00 T OUT cleanable, properly designed. constructed,& used 2 1 0 46 0 Warewashing facilities: installed, maintained, & used, 0 0 0 0 00 IN OUT test strips 1 os 0 47 IN (A OUT0 Non food contact surfaces clean 000 1 os 0 0 00 Ph,YSICal, Faoftfes .�2,455 48 0 OUT Hot& cold water available � adequate pressure 0 0 0 2 1 0 0 00 49 Plumbing installed. proper backflowdevices 00 2 1 0 0 0 0 0 50 IN OUT Sewage & waste water properly disposed 0 0 0 2 1 0 0 0 0 51 40 0 Toilet facilitiesproperly constructed. supplied 0 0 0 0 0 0 IN OUT & cleaned 1 os 0 I 52 0 Garbage & refuse properly disposed. 0 0 0 0 0 0 IN OUT facilities maintained 1 os 0 53 0 IN OUT Physical facilities installed. maintained & clean 0V 1 0os 0 0 0 0 54 01 Meets ventilation & lighting requirements- 0 Si 0 0 0 0 IN OUT designated areas used 1 os 0 Total Deductions: 05 North Carolina Department ofH ealth & Hum an Services* Djyisiian of Public H ealth E nviron m enta I H ea lth Section 0 F uDd Protection Program Food Establishment Inspection Report, 7t2012 Paget of Comment Addendum to Food Establishment Inspection Report Establishment Name: 4 PEAS IN A POD RESTAURANT BE, ■IMMM Location Address: 1640 10TH AV NE City: HICKORY State: NC County: 18 Catawba Zip: 28601 Wastewater System: @ MunicipaliCommunity 0 On -Site System Water Supply: @ Municipal!C o mm unity 0 On -Site System Permittee: 4PEASINAPOD INC Telephone: Temperature Observations Item gravy Location hot holding Temp 152 Item Location Temp Item Location Temp ham prep cooler 42 beans hot holding 153 fish reach in cooler 39 soup hot holding 149 lettuce reach in cooler 39 soup mashed hot holding hot holding 151 151 chicken walk in cooler 37 beans walk in cooler 38 chili hot holding 149 rice walk in cooler 37 sliced prep cooler 41 cheese prep cooler 41 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food cocle- 39 All towels used for cleaning/ sanitizing work areas must be stored in containers of sanitizer. Cannot be lying on counters or cutting boards. 3-304.14 Wiping Cloths, Use Limitation 53 Floors in dry storage room will need painting. 6-201 .11 Floors, Walls, and Ceilings-Cleanability 54 Need to dust ceiling vents in kitchen area. Dust fan in wait station area. 4-202.18 Ventilation Hood Systems, Filters North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program Page 3 of F cod E stab4shment In spectton Report, 7f2012 N. C. D epartment of H ea lth a nd H urna n Semces is an equa I opportunity ern piDyer and provider.