HomeMy WebLinkAbout4 Peas in a Pod Restaurant 010730 05 19 14.pl.pdfFood Establishment Inspection Report
MEMM
Esta b I is hm e nt N a M e: 4 PEAS IN A POD RESTAURANT Est lishment ID: 2018010730
Location Address: 1640 10TH AV NE 2inspection E]Re-Inspection
City: HICKORY State: NC Date: 0 5 / 1 9 / ;Z 0 1 4 Status Code: A
0 a 0 am
Zip: 28601 18 Catawba Time In: 0 1 : 1 7 . pm Time Out: a 4 0 (j) pm
County: m
Permittee: 4PEASINAPODINC TotalTime: lill-23minutes
at
Telephone: Cateory #: IV
Wastewater System: RdMunicipal/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.
I.. ..T1.1.
I.-
I Compliance Status
I our
MI
.
11.
1..
..'FI.I.J
lira
I Compliance Status I
our
MI
.
11.
supervisfolt
............. .2652 ...................
.............. �;952, �2945,,295S .. .......................................
I
0�
t. ion by
� El accredited Present. Demonstration-Certificat
Pited program and perform duties
*
M❑0
❑0
❑
0
28
H
H
[A
Pasteurized eggs used where required
H E El
El
El
El
'Employee
Health
.2644 ....................................................
29
F]
H
Water and ice from approved source
IT] E
H El
El
El
2
H
N❑respGnsibil
nt. employees knowledge�
Management
iti s g reporting
E]E]
H
El
El
El
30
H
H
RJ
Variance obtained for secialized rocessin
methods ppg
HE El
El
El
El
3
JZ H
Proper use of reporting. restriction & exclusion
F31 H
17
H�El
H
Foot
31
#
H
Tam
*
poratare
0*0rol ............. 2,143, 2644 ........................
Proper cooling methods used . adequate
equipment
� equipment for temperature control
H El
IN
El
El
tsar try
1 n1sPraovsss................
1452_21II8II
4
F4 H
Proper eating . tasting; drinking . or tobacco use
E]�H�E]
El
El
El
N]
� El
� El
El
Plant, food properly cooked for hot holding
H _ El
El
El
El
5
El El
No discharge from eyesnose or mouth
El
1-11-1
33
H
H
H
pproved thawing methods used
H E
E
E
E
'PIeveaVA
ontaml,ttlo
itbyJj;ftd o 94....
6
7
A]
V]
El
El
El
El
Hands clean & properly washed
No bare hand contact ,, ith R T E f cods or pre-
c te Procedure p roperIV foll owed
approved alternate
E, E]
ET El
H
H
H
El
H
El
H
El
34
H
Thermometers provided 9 accurate
El OH�
El
El
El
F004
Identl7fir
.2653,
35�+
H�
Food properly labeledoriginal container
ONE]
El
1111
a
P
El
Handwashing sinks supplied 9 accessible
E2 H
El
El
El
El
?favera
36
Bat
H
n of
Food
Poeteallpoeirk 1854,'k8 _21k2t4
Insects & rodents not present. no unauthorized
animals
.....................
E]�OEI�
El
El
El
Approved
Souses
. ...................t; 643, 11,6.......................
I
I
I
I 1
9
El
Food obtained from approved source
E2 H
H
El
El
El
37
Wt
H
Contamination prevented during food
preparation. storage & display
El E
H El
El
El
10
❑
H
N
Food received at proper temperature
E2 El
El
11
El
El
38
H
[N
Personal cleanliness
El E W1
N
El
El
11
Z
El
Food in good condition. safe & unadulterated
El H
H
El
El
El
1.❑
Wiping cloths � properly used 9 stored
H E El
El..
11
11
12
1 El
El
I N
I El
paras Requ d records available- shellstock tags.
ire
I e d estruction
2
HE1 E1111
0
0
03
40�[]
H
H�
Washing fruits & vegetables
H E El
El
11
11
'Proteattain"from
13
El
El
contamlitatfoo
El
_2652, �2954 ........................
I Food separated 9 protected
ET El
H
El
El
El
'Per"490
of
to
to ''I'll'' .......
... nal �142, 2144 ........................
41
El
In -use utensils: properly stored
El El
El
El
El
14
BC
El
Food -contact surfaces- cleaned & sanitized
El: H
El
—
El
El
El
42
H
Utensils. equipment & linens properly stored;
dried & handled
H El
El
El
15
El
Proper disposition of returned previously served.
reconditioned . & unsafe food
E2 H
E]
H
H
H
43
El
It
Single use & single -service articlesproperly :
stored & used
o El
El
El
pote'Ittlaffy
If 'Reard
0 jqfuza , �2853,
its, F*pdT1m,*/,T'em pe
Is
El
El
El
*
Proper cooking time & temperatures
ET H
H
H
H
H
44
, 4
0
,❑.
Gloves used properly
E El
El
El
17
tl
H
H
H
Proper reheating procedures for hot holding ET
El El
El
El
El
IJ
U
Itsi
11ts,
fHt,,J
EquIpm
��ft
set 2952, 2954,, Zlt
45
4
El
Equipment. food 9 non-food contact surface s
approved . cleanable, �pro perly designed,
con structed , & used
i'IH[d
❑ El
El
El
IS
FC
H
H
F-1
Proper cooling time & temperatures E,:
H H
E:]
E:]
E:]
19
E]
E]
E]
F-1
Proper hot holding temperatures ET
H El
El
El
El
46
A]
E]
Warewashing facilities- installed, maintained, &
used test strips
71
H El
El
El
20
EJ
El
El
F-1
Proper cold holding temperatures ET
H H
El
El
El.
47
E]
Non food contact surfaces clean
a
H El
El
El
21
u
E]
El
❑
Proper date marking & disposition ET
H H
El
El
El
JIP
Ity ollea
I
F 'Iftles,
.................... 26-54, .2845,_29#6 .................... -,
22
H
H
50]
H
Time as a public health control procedures & �E2
records
H E]
H
H
H
41
4
H
H
Hot& cold water availableadequate pressure
71 t El
El
El
El
,004-M-Advis,og
.......................... 2653'
49
EJ
H
Plumbing installed. proper backflow devices
:1 t
H El
El
El
23�
H
� H
Consumer advisory provided for raw or
undercooked foodffET11111
El
I El
El I
5 0
❑F#1
El
Sewage & waste water properly disposed
71 t El
El
El
El
,ftleMy
SusooptlItIpPopoaflippus
......... 2653,
51
1
El
El
Toilet facilities� properly constructed. supplied
& cleaned
El
H El
El
El
24�
H
� H
� N]
Pasteurized foods used. prohibited foods not E]�H�H�
offered
El�
El�
El
----
52
F*
H
Garbage & refuse properly disposed. facilities
maintained
11
H El
El
El
....... _2143, 2647 .......................
25
H
H
Food additives: approved 9 properly used
H E]
H
H
H
53
H
S
Physical facilities installed, maintained 9 clean
E] E]
El
El
El
26
H
N
H
&
TGxicsubstances Properly identified stored,used z
H
H
54
� a
�
Meets ventilation & lighting requirements:
�designated areas used
El
H El
El
El
a ee
wfth A xroyed,,FT**e4ures .2643, 1144, 2SSI . ..............................
pp
Total Deductions:
45
I
27�
H
E�*
Compliance with variance. specialized process
reduced oxygen packing criteria or HACCP plan *Po
Fo
P
P
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHS is an equal opportunity employer.
Ist Alk,
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: 05119/2014
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
beans hot holding
151
soup
walk in cooler 38
gravy hot holding
157
ham
walk in cooler 40
soup hot holding
159
lettuce
reach in cooler 41
g its hot holding
148
pasta salad
reach in cooler 42
sliced prpe cooler
41
cheese prep cooler
40
ham prep cooler
39
turkey walk in cooler
37
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.
2-102.12 Certified Food Protection Manager - C
26 Bottle of cleaner labeled sanitizer. Spray bottle with no label. All spray bottles must be correctly labeled. Corrected during
inspection.
7-101.11 Identifying Information, Prominence -Original Containers - PF
31 Large pans of beans sitting out to cool. All foods that are to be cooled must be cooled to 70 degrees within the first two hours, then
down to 41 within another 4 hours. Were placed on ice.
3-501.15 Cooling Methods - PF
First Last
Person in Charge (Print & Sign): Keith Tucker
First
Regulatory Authority (Print & Sign): Paige Levin
REHS Contact Phone Number ( -
Last
Jl�
Verification Required Plate:
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&
Paget of rood Estabtishmentlnspecfion 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 -
General comment: all food handling employees must wear hair restraints.
2-402.11 Effectiveness -Hair Restraints - C
Plastic forks, spoons, etc must be stored with handle facing outward to prevent contamination.
MIA
Wn= #
LOWASA a 0 0 2 RMENLY17M I MWIFF.WTUTTS
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