HomeMy WebLinkAbout7-Eleven 36071 011261 06 17 14.jh.pdfFood Establishment Inspection Report
OEM
Establishment Name: 7-ELEVEN #36071 Establishment ID: 2018011261
Location Aciclr6ss� 3137 N OXFORD ST �Elnspection EIRe-Inspection
City: CLAREMONT State: NC Date: 0 6 / 1 7 / ;Z 0 1 4 Status Code: A
@ a (N am
Zip: 28610 18 Catawba Time In: 0 8 : 4 0 0 pm Time Out: 0 8 : 4 1
Permittee: 7-ELEVEN INC County: Total Time: 1 minute m — —0 Pm
Telephone: Category #: 11
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.. ..TJ.1A
I.-
I Compliance Status
I our
MI
.
11.
1..
..TJ
alp
Jlira
J Compliance Status
I our
MI
.
11.
supervisfolt
............. .2652 ...................
.............. .;952, .2945,,295S .........................................
I
0�
C sent. Demonstration Certification by
� El Piccre'dreited program and perform duties
M�0�0�0
❑Pasteurized
1
❑28
H
❑H
eggs used where required
H E El
El
El
El
'mployee
Health
.2644...
29
M
H
Water and ice from approved source
El E
H El
El
El
2
B? H
Management knowledge
employees
EHE
E
E
30
E
E
Variance obtained for specialzed rocessinrespGnsibilitsrepGrtgg
methods
H E E
E
E
E
3
] H
Proper use of reporting restriction & exclusion
F1H
17 HEl
�E
H
Foo,#
31
Tam
❑
H
peratare
0*0rol ............. 2,143, 2644 ........................
Proper cooling methods used. adequate
equipment for temperature control
H El
El
El
El
4004'"Y
Praofiloss
I ................ 1452_2II53
4
El
Proper eating. tasting. drinking. or tobacco use
E]�H�E]
El
0�0
32
H
El
1Z
El
Plant, food properly cooked for hot holding
H El
El
El
El
5
El
No discharge from eyes. nose or mouth
101010
33
H
H
H
Approved thawing methods used
H El
El
El
El
+r
wstti2a#ZontamlxtA�tlostb
,
y 1j;ftd o ....
6
[ ]
El
H and s clean & properly washed
a E]
[E] H
H
H
31
❑
Thermometers provided 9 accurate
El OH�
El
El
El
7
s
Ei
Ei
Ei
h RTE food or pre-
No bare hand cc ntapct wits
approved alternate d.,e p roperIV followed
❑ El
H El
El
Ell
........................2 . ...................................................
35
IF
El�
Food properly labeled. original container
0107EETETo
a
H
FJ
Hand washing sinks supplied 9 accessible
2 [NEI
El
El
El�
JFfeveration
36
H
of
F*
4 Conballytstleirk 1954,, ,;t _211ll�
Insects & rodents not present. no unauthorized
animals
..............
E
HlEE
EE77l11
�E
......
E
E
Approved
Sours
. ....................... �7643, 11,sji ........
'
9
Et
E
Food obtained from approved source
HZ
E
E
37
pHpreparation.
Contamination prevented during food
storage & display
TEH
E
E
E
10
❑
H
Food received at proper temperature
2 EE
1
E
38
H
Personal cleanliness
EEi
H E
E
E
11
H
Food in good condition safe &unadulterated
EHH
E
E
39
H
Wiping clothsproperly used 9 stored
HEE
E
1
1
12
EqEparatedestruction
Requzedrecords availableshellstock tags.
qHE
E
E
J
40
t
E
E
Washing fruits & vegetables
H E E
E
1
1
13
rotooficiathomcntamlitatfo
4tH
H
H
_265, .2954
o 2........................
Food separated 9 protected
T EH
E
E
"'49
ofutenalls
.......14��,2144 ...................
,
,
41
E
In-use utensilsproperly stored
E
E
14t
H
Food contact surfaces: cleaned & sanitized
T HE
H
H
H42
E
Utensils equipment&linens: properly stored.
dried &handled0
H E
E
E
15
tEProper
dispostion of returned prevously served.
.
econditioned &unsafe food
EEEE
E
434
E
Single use & single -service articlesproperly
stored &used
EE
E
E
E
poteIttaffy
IfReard
itsF*pdT1m*/Tem pejqfuz�Z153
6
E
E
F
Proper cooking time & temperatures
HHH
H
H
44
.4
E
.
Gloves used properly
aE
E
E
E
17
H
H
H
Proper reheating procedures for hot holding
T EE
E
E
E
'ut-ansils"ansquIpmeot
29152,2954_2t
45
E
Equipmentfood 9 non-food contact surfaces
approved cleanable, properlydesigned
constructed, & used
t
H E
E
E
is
E
E
F
Proper cooling time & temperatures
L HH
H
H
H
19
E
E
F
Proper hot holding temperatures
T Ho
E
E
E
46
E
nad:wshnfacilities installed. maintained. &HEEEtest stops
20
E
E
F
Proper cold holding temperatures
s HH
E
E
E
47
E
Y
Non-food contact surfaces clean
H E
E
E
21
f
E
E
-
Proper date marking & disposition
ETHH
E
E
E
PItyseaIFa&11ties
....2644,2145_29#6
22
E
E
E
Time as a public health control: procedures&
records
2 Eo
E48
E
E
Hot & cold water available adequate pressure
7t E
E
E
E
ax saneAtilvisory
.....,245.
49
h
E
Plumbing installed. proper backflow devices
:t
H E
E
E
23
EE
Consumer advisory provided for raw or
foods
❑ft1
E
EE
50
E
Sewage & waste water properly disposed
E
E
E
Eundercooked
'HISMY
suseepuble'?,opulavens
........... 2"'S' __'
........
1*
El
El
Toilet facilities� properly constructed. supplied
& cleaned
EEI
H El
El
El
24
FPasteurized foods used. prohibited foods❑HH
offered
❑
52
H
Garbage& refuse properly disposed. facilities
m
maintained
1
H El
El
El
.......... _2143, 2647 .......................
25
H H
[I
Food additives: approved 9 properly used
H�E]�
H
H
H
53
H
Ef
Physical facilities installed. maintained 9 clean
EEI El
El
El
El
26
El
El
TGxicsubstances Properly identifed stored, & used
P�H�H�
H
H
H
54
t
H
Meets ventilation & lighting requirements -
designated areas used
:
:I
El
El
El
a e
wfth Appxroyed,,FT**e#ures .2643, 2644' 2sis . .........
Total Deductions:
5
I
27�
H H
� B
Compliance with variance. specialized rocess.
C
reduced oxygen packing criteria of HA plan
OE#]�
El
El❑
North Carolina Departmentof Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHSis an equal opportunity employer.
Ist A&
Page I of _ Food E stabtishment Inspection Report, 312013
li011111111111l
Comment Addendum to Food Establishment Inspection Report
Establishment Name: 7-ELEVEN#36071
Establishment ID: 2018011261
Location Address: 3137 N OXFORD ST
City: CLAREMONT State: NC
County- 18 Catawba Zip: 28610
Wastewater System: [9 Municipal/Community El On -Site System
Water Supply: [E Municipal!C o mm unity F-1 On -Site System
Permittee: 7-ELEVEN INC
M Inspection F-Ifie-Inspection Date: 06/17/2014
Comment Addendum Attached? El Status Code: A
Category #: 11
Email 1:
Email 2:
Telephone: Email 3:
1 Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
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 -
Person in Charge (Print & Sign): JULIE
Regulatory Authority (Print & Sign): JASON
First Last
PIERCE
First Last
HUFFMAN
REHS Contact Phone Number ( -
C
17ALYN ( )KO4 ►111 &�Waf -Tlr%j I
-Verification Re I UV N
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
Page 2 of Fd Estab4shment In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
EstablisIrwiTt1j.?Me: 7-ELEVEN#36071 Estabfis'rm-wt ID: 2018011261
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 ofthefoodcode-
North Carolina Department of Health Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013