HomeMy WebLinkAbout4 Peas in a Pod Restaurant 010730 12 03 13.pl.pdfFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730
Location Address: 1640 pection F1 Re -inspection
City: HICKORY State: NC Date: 1 0 3 0 1 3 Status Code: A
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Zip: 28601 County: 18 Catawba Time In: 1 1 : 0 3 o pm Time Out: 1 a : 1 0 (S Pm
. 4 PEAS IN A POD INC TotalTime: lhr7minutes
Permittee.
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Telephone: Cateory #: IV
Wastewater System: MdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 2
WaterSupply: HI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Can tribut in g factors that increase the Chan. ce ufdeveloping fDodbDrne illness.
Public Health Interventions: Control measures to prevent fGGdborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measuresto control the addition ofpathogens, chemicals,
and physical objects into foods.
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Pasteurized eggs used where required
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'Employee
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Water and ice from approved source
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Management r" nt. employees knowledge�
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Variance obtained for specialized processing
methods
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Proper use of reporting. restriction & exclusion
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Proper cooling methods used. adequate
equipment for temperature control
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Proper eating. tasting. drinking. or tobacco use
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�Plantfood properly cooked for hot holding
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No discharge from eyes. nose or mouth
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Approved thawing methods used
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Hands clean & properly washed
foods or pre-
No bare hand contact ,, ith R T E f
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approved alternate
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Thermometers provided 9 accurate
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Food properly labeled . original container
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Handwashing sinks supplied 9 accessible
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Insects & rodents not present. no unauthorized
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AppioyedSouree
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Food obtained from approved source
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Contamination prevented during food
preparation. storage &display
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Food received at proper temperature
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Personal cleanliness
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Food in good condition safe & unadulterated
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Wiping clothsproperly used 9 stored
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Requzedrecords availableshellstock tags.
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Washing fruits & vegetables
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Food separated9 protected
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In-use utensilsproperly stored
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Food contact sufaces: cleaned &sanitized
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Utensils equipment& linens: properly stored;
dried & handledE
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Proper disposition of returned previously served
reconditioned & unsafe food
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Single use &single -service articlesproperly
& used
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Proper cooking time & temperatures
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Gloves used properly
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Proper reheating procedures for hot holding
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Equipment. food 9 non-food contact surfaces
approvedcleanable, properlydesigned,
constructed,&used
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Proper cooling time &temperatures
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Proper hot holding temperatures
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na:wteshsnrfacilitiesinstalled. maintained. &HEEE
test steps
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Proper cold holding temperatures
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Non food contact su faces clean
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Proper date marking & disposition
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Time as a public health control: procedures&
records
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Hot & cold water available � adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory provided for raw or
undercooked food
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Sewage & waste water properly disposed
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Toilet facilities� properly constructed . supplied
& cleaned
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Pasteurized foods used . prohibited foods not t
offered
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Garbage & refuse properly disposed. facilities
maintained
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Food additives: approved 9 properly used
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Physical facilities installed, maintained 9 clean
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TGxicsubstances Properly identifed stored, & used
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�Meets ventilation & lighting requirements:
designated q used
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Total Deduc tions:
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Compliance with variance. specialized pro c eps, as n
reduced oxygen packing criteria or HACCP
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHSisan equal opportunity employer.
Ist A&
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730
Location Address: 1640 10TH AV NE
M Inspection F-IRe-Inspection
Date: 12/0312013
City: HICKORY
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: 0 Municipal/Community
El
On -Site System
Email 1:
Water Supply: 0 Municipal!Co mm
unity F-1
On -Site System
Permittee: 4 PEAS IN A POD INC
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location
Temp
Item
Location Temp Item
Location Temp
sliced prpe coder
39
egg
reach in cooler 40
cheese prep cooler
39
ham
reach in cooler 39
ham prep cooler
40
hot dogs
walk in cooler 40
beans hot holding
149
potatoes
walk in cooler 37
soup hot holding
159
rice hot holding
148
sausage hot holding
149
steak and hot holding
151
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 code -
Must have person in charge who is food safety certified onsite at all operating hours. POint deductions begin in Jan 2014.
2-102.12 Certified Food Protection Manager - C
13 Cabbage tying on same shelf in contact with box of raw chicken. Raw meats must be separated from vegetables or ready to eat
foods. Was moved.
3-302.11 Packaged and Unpackaged Food -Separation, Packaging, and Segregation - P
41 Only use scoops with handles in foods, and handles must be sticking out of food.
3-304.12 In -Use Utensils, Between -Use Storage - C
First
Person in Charge (Print & Sion): elizabeth
First
Regulatory Authority (Print & Sign): Paige
REHS Contact Phone Number ( -
Last
bywaters K4627
V
Im
Fj M-4
Verification Required Date-
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page2 of Fd Estabtishment lnspecfion.Report,312013
Comment Addendum to Food Establishment Inspection Report
Establislil J-�?Me: 4 PEAS IN A POD RESTAURANT Estabfis'il ID: 2018010730
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code -
I I
,quo MMrWMM
Paint peeling from floors.
6-201.11 Floors, Walls and Ceilings-Cleanability - C
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013