HomeMy WebLinkAboutPiedmont Village 160019 07 28 14.jh.pdfSingle-use & single-service articles: properly
Equipment, food & non-food contact surfaces
Toilet facilities: properly constructed, supplied
Garbage & refuse properly disposed; facilities
37
stored & used
approved, cleanable, properly designed,
& cleaned
equipment for temperature control
43
constructed, & used
2 1 0
Proper cooling methods used; adequate
1 0.5 0
31
Meets ventilation & lighting requirements;
1 0.5 0
Utensils, equipment & linens: properly stored,
Contamination prevented during foodpreparation, storage & display
Insects & rodents not present; no unauthorized
Gloves used properly44
Non-food contact surfaces clean
45
46
47
Food additives: approved & properly used
Warewashing facilities: installed, maintained, &
24
Proper date marking & disposition
offered
Proper reheating procedures for hot holding
Sewage & waste water properly disposed
48
3 1.5 0
49
50Consumer advisory provided for raw or
Hot & cold water available; adequate pressure
Plumbing installed; proper backflow devices
Pasteurized foods used; prohibited foods not
Food separated & protected
Toxic substances properly identified stored, & used
Hands clean & properly washed
Compliance with variance, specialized process,
Food-contact surfaces: cleaned & sanitized
reduced oxygen packing criteria or HACCP plan
Physical facilities installed, maintained & clean
51
undercooked foods
52
Proper disposition of returned, previously served,
53
Time as a public health control: procedures &
Handwashing sinks supplied & accessible
records
reconditioned, & unsafe food
Proper cooking time & temperatures
Proper cooling time & temperatures
approved alternate procedure properly followed
Proper hot holding temperatures
Proper cold holding temperatures
54
Food obtained from approved source
Food received at proper temperature
Food in good condition, safe & unadulterated
Required records available: shellstock tags,
used; test strips
parasite destruction
maintained
No discharge from eyes, nose or mouth
designated areas used
Contributing factors that increase the chance of developing foodborne illness.
Establishment Name:
Foodborne Illness Risk Factors and Public Health Interventions
FDA Establishment Type:
Location Address:
City:
Zip:
Permittee:
Telephone:
Wastewater System:
Water Supply:
27
1
2
3
13
14
15
Food Establishment Inspection Report
16
17
18
19
20
21
Score:
22
23
25
26
Establishment ID:
Date:
Time In:
Category #:
Status Code:
Time Out:
Proper use of reporting, restriction & exclusion
State:
Compliance Status OUTCDIRVR
PIC Present; Demonstration-Certification byaccredited program and perform duties
responsibilities & reporting
County:
Risk factors:
Public Health Interventions:Control measures to prevent foodborne illness or injury.
Page 1 of Food Establishment Inspection Report, 3/2013
:am
pm :am
pm
//
Total Time:
Inspection Re-Inspection
Municipal/Community On-Site System No. of Risk Factor/Intervention Violations:
No. of Repeat Risk Factor/Intervention Violations:Municipal/Community On-Site Supply
Good Retail Practices
Good Retail Practices:
Preventative measures to control the addition of pathogens, chemicals,
and physical objects into foods.
Good Retail Practices:
IN OUT N/A N/O
No bare hand contact with RTE foods or pre-
4
5
6
7
8
9
10
11
12
Proper eating, tasting, drinking, or tobacco use
Management, employees knowledge;3 1.5 0
2 0
3 1.5 0
2 1 0
1 0.5 0
4 2 0
3 1.5 0
2 1 0
.2652Supervision
.2652Employee Health
Good Hygienic Practices.2652, .2653
.2652, .2653, .2655, .2656Preventing Contamination by Hands
.2653, .2655Approved Source
2 1 0
2 1 0
2 1 0
2 1 0
.2653, .2654Protection from Contamination
3 1.5 0
3 1.5 0
2 1 0
.2653Potentially Hazardous Food TIme/Temperature
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
3 1.5 0
2 1 0
1 0.5 0
.2653Highly Susceptible Populations
.2653Consumer Advisory
.2653, .2657Chemical
1 0.5 0
2 1 0
.2653, .2654, .2658Conformance with Approved Procedures
2 1 0
Approved thawing methods used
Thermometers provided & accurate
Water and ice from approved source
Variance obtained for specialized processing
Plant food properly cooked for hot holding
Pasteurized eggs used where required
Food properly labeled: original container
Personal cleanliness
Wiping cloths: properly used & stored39
Washing fruits & vegetables
In-use utensils: properly stored
dried & handled
28
29
30
32
33
34
35
36
38
40
41
42
Compliance Status OUTCDIRVRIN OUT N/A N/O
1 0.5 0
.2653, .2655, .2658Safe Food and Water
2 1 0
methods 1 0.5 0
.2653, .2654Food Temperature Control
1 0.5 0
1 0.5 0
1 0.5 0
.2653Food Identification
2 1 0
.2652, .2653, .2654, .2656, .2657Prevention of Food Contamination
animals 2 1 0
1 0.5 0
1 0.5 0
1 0.5 0
.2653, .2654Proper Use of Utensils
1 0.5 0
1 0.5 0
1 0.5 0
.2653, .2654, .2663Utensils and Equipment
2 1 0
1 0.5 0
1 0.5 0
.2654, .2655, .2656 Physical Facilities
2 1 0
2 1 0
2 1 0
1 0.5 0
1 0.5 0
1 0.5 0
1 0.5 0
Total Deductions:
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
94
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019
1345 CHAPMAN LN
NEWTON NC
2865818 Catawba
TONY & GEORGETTE JOHNSON
(828) 464-6490
07282014 A
0944 0945
1 minute
IV
2
6
REHS Contact Phone Number:
Permittee:
REHS ID:
Telephone:
Establishment Name:
Status Code:
Establishment ID:
Zip:
Inspection Re-Inspection
Regulatory Authority (Print & Sign):
Person in Charge (Print & Sign):
Wastewater System:
Water Supply:
Comment Addendum to Food Establishment Inspection Report
Date:
Category #:
Location Address:
City:State:
County:
Temperature Observations
Item Temp TempLocationItemLocationTempItemLocation
Email 1:
Email 2:
Email 3:
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.
Verification Required Date:
()-
//
Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
Page 2 of
Municipal/Community On-Site System
Municipal/Community On-Site System
FirstLast
FirstLast
Comment Addendum Attached?
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019
1345 CHAPMAN LN
NEWTON NC
18 Catawba 28658
TONY & GEORGETTE JOHNSON
(828) 464-6490
07/28/2014
A
IV
1 PERSON IN CHARGE TO BE ACCREDITED BY APPROVED FOOD SAFETY PROGRAM
13 PROTECT FOODS FROM CONTAMINATION: STORE RAW FOODS SEPARATELY FROM OR READY TO EAT FOODS--RAW
EGGS STORED WITH CUCUMBERS--FOODS MOVED TO APPROPRIATE
33 THAW FOODS APPROPRIATELY: IN REFRIGERATION, OR AS PART OF COOKING PROCESS
KIMBERLYDUNCAN
JASONHUFFMAN
1654 - Huffman, Jason
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.
Page 3 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019
45 REPPLACE TORN DOOR GASKETS, CORRODED SHELVES, ETC
47 CLEAN DOOR HANDLES, GASKETS, SHELVES, ETC
49 REPAIR PLUMBING UNDER SINK TO BE INDIRECTLY DRAINED
53 CLEAN/REAPIR FLOORS, WALLS, CEILIGNS AS NEEDED
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.
Page 4 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.
Page 5 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019
Establishment ID:Establishment Name:
Comment Addendum to Food Establishment Inspection Report
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.
Page 6 of Food Establishment Inspection Report, 3/2013
DHHS is an equal opportunity employer.
Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health
PIEDMONT VILLAGE AT NEWTON, LLC 2018160019