HomeMy WebLinkAbout7-Eleven 36071 011261 10 15 13.jh.pdfFood Establishment Inspection Report Score: 98
MA
............................... e Illness Risk Factors and Public Health linterventons Good Retail Piractces
Cofteilbut6bg Mictors thal finemase the eta net of devirrolorit; piano am e irriess, Good stand I pracheou preventil I xa, me as Uresio coirtnif the a dropon of Vai hope ftschem imis
Intenrentionsr Contra i me a sarem to Prevent foodborge dbese, or intus, and physicat aujects into bods,
Compliance Status
Management, employees knowfedge�
!t!Lq�nLikrldres & 6p
Proper use cd reporting, restriction & exclusion
Proper eroing, terruin 9, drinking, or lobarco use
No discharge from eyes, nose os mouth
Hands clean & property washed
No bare hand contact with RTE: toads orpre-
Harrdwashing sinks supplied & accessible
Food obtained firom approved Source
Food received at proper temperature - -- ------ - ----
Food in good condition, safe. & unadulterated
Food separated & protected
Food contact surfaces: cleaned & sanitized
Proper dirmosition of returned, orevioushi se
NEON" P 11 r I it 11 p 11 9 "1 v I'll, c 11 o "I ir "I k 11 M I g "I lit "I me I'll & I'll, t 11 R "I m "I or "I a "I r 11 a I to 11 v "I es I'll
NEtoo
E Proper coolurg time & temperaituTes
Proper hot hotding temperatures
ED E] [] Proper cold holding temperatures
1 0 El EO El Proper date marking & disposition
21 E] � E] [M E] Time as a pulolfc; health controlprocedures
rorftrds
III I, if liltrIation I
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Pend a8 it d,,.Ir,�,,e a 3 p p I �sv 0 it il , I �01,epl I,,u a �pd. a a� ps .cr.k.h".rny.,. , a
6flW 0 E'
uri,zed eggs used where required
r and ice from approved sounce
race obtained for specialized processing
ment for temperature control
food property cooked for hot holding
,wed thawing methods used
sorneters provided& accurate
fropedylab,eted orignialcontarrier
Insects & rodents not present, no unauthorized
animals
Contamination prevented during food
preparation, storage &display
Personal cleanliness
Wiping cloths property used 8 stored
Washing fruits & Vegetable's
utensils, propoify plated
red & handled
trigle-Use & s[rigle-service article's properly
Bred &used
loves is see Properly
)PToY ed, cle ana life F pro perly de a roped,
ntshructed,& used
�arewaishinq facilities: installed, maintained -
red, test strips
on400d contact surfaces clean
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Lj
Hot & cold water available, adequate pressure
Plumbing installed, proper backfloor devreir a
Sewage & waste water properly disposed
TOROT faCAVOeS ptroperly constructed, supplied
& cleaned
El
Garbage & into so property disposed, facilines,
maintained
Lh ysgcal fircidu ties insisted, an aint ained & cl can
Meetsverhitalfirif 9 lighting
designated areas used
Total DeducUons: 2
North Carolina Depariment of Health & Human Services # Division of Public Health # En"rontriental Heafth Section a Food Protection Program
41t,41 DHH S is air equal opportunity employer
page I of_ Food Eirtabfishinern inspection Report, W2013
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Comment Addendum to Food Establishment Inspection Report
MINI
Establishment Name, 7-ELEVEN #3B071 Establishment ID: 2018011261
Location Address: 3137 N OXFORD ST
City: CLAREMONT state '-_h_C_
County: 18 Catawba Zip: 28610
Wastewater System: [B municipaucommunity [I On -Site System
Water Supply, (B Municipai[CommunOy C] On -Site System
Permittee- 7-ELEVEN INC
10-
al A"
FRENCH ROLLER 130
TAQUITO ROLLER 150
RM
011=1
First Last
Regulatory Authority (Print & Sign): JASON HUFFMAN
REHS ID. 1654 - Huffman, Jason
RE Contact Phone Number, ( ) -
M R-MERTMIRIUM
Nooh Carolina Delraftment of Health &Human Services 9 Dwision of'Pubkc Health # Environmental HeaRh Section 0 Food Protection Program
DHHS is an equal opportumty empbyer,
Pago2of_ Food Estabfishment Irrspec6on Report, V2013
i to
Establishment Name: 7-ELEVEN#36071 Establishment 10: 2018011261
Observations and Corrective Actions
� conrectedwith in the fte frames belooll or as stated in sections 8-405.11 of the food code,
North Carolina Department of Health Hu an Services 4 0F,iriliorr of PublicHeafth illiEnvironmental He afth section, *Food Protection Program
I)HHS is an equal opportundyemployer
mf� A
Page 3 of Food Estabillishol In spettion A epoM V2013