HomeMy WebLinkAbout4 Peas in a Pod Restaurant 010730 11 17 14.GK.PDFFood Establishment Inspection Report
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Establishment Name: 4 PEAS IN A POD RESTAURANT Establishment ID: 2018010730
Location Address: 1640 10TH AV NE [gInspection E:]Re-Inspection
City: HICKORY State: NC Date: I I / 1 7 ;? 0 1 4 Status Code: A
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Zip: 28601 County: 18 Catawba Time In: 0 9 : 1 1 o pm Time Out: 1 1 : 1 0 0 Pm
. 4 PEAS IN A POD INC TotalTime: 1hr59minutes
Permittee.
Telephone: (828) 267-0202 Category
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 0
WaterSupply: HI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/Intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Contributing factors that increase the chance of developing foodbome illness.
Pubfic Health ftnteirventions: Control measures to prevent foodborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measures to control the addition of pathogens, chemica Is,
and physical objects into foods.
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— I Compliance Status
Compliance Status
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Demonstrationprogram and perform Certification
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Pasteurized eggs used where required
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Water and ice from approved source
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Management, ,employees knowledge,
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Variance obtained for specialized processing
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Proper use of reporting, restriction &exclusion
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Proper cooling methods used, adequate
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Proper eating, tasting, drinking, or tobaccouse
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Plant food properly cooked for hot holding
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Approved thawing methods used
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Hands clean & properly washed
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Thermometers provided & accurate
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Food
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Food properly labeledoriginal container
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Handwashing sinks supplied & accessible
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insects & rodents not present-, no unauthorized
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Food obtained from approved source
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Contamination
Contamination prevented during food
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 cloths: properly used & stored
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Washing fruits & vegetables
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I Food separated & protected
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In use utensils: properly stored
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Food contact surfaces: cleaned & sanitized
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Utensils, equipment & linens: properly stored,
dried & handled
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Proper disposition of returned, previously served,
reconditioned , & unsafe food
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Single -use & single -service articles: properly
stored &used
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Proper cooking time & temperatures
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Proper reheating procedures for hot holding
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�Gloves
Equipment, food & non-food contact surfaces
approved, cleanable, properlydesigned,
constructed, & used'
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Proper cooling time &temperatures
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Proper hot holding temperatures
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Proper cold holding temperatures
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Non-food contact surfaces clean
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Proper date marking & disposition
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Hot & cold water available, adequate pressure
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ConsumorAdy*sorly
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Plumbing installed-, proper backflow devices
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sewage &waste water properly disposed
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Toilet facilities itiesproperly constructed, supplied
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Pasteurized foods used, prohibited foods not
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Garbage & refuse properly disposed-, facilities
maintained
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Food additives approved & properly used
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Physical facilities installed, maintained & clean
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Toxic substances properly identified stored, & used
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-e-ts ventilation & lighting requirements,
designated areas used
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Compliance with variance, specialized process,
reduced oxygen packing criteria or HACCP plan
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
DHHS is an equal opportunity employer -
Page I of _ Food E stablish ment in spection 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-IlRe-Inspection Date: 11117/2014
City: HICKORY State: NC Comment Addendum Attached? E] Status Code A
County- 18 Catawba Zip: 28601 Category #: IV
Wastewater SystemMuni cipal/C o mmunity El On -Site System Email 1:
Water Supply 0MunicipallCommunity F-1 On -Site System
Permittee: 4 PEAS IN A POD INC Email 2:
Telephone: (828) 267-0202 Email 3:
Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
BEANS HOT HOLD 160
MASHED HOT HOLD 155
HAM COLD HOLD 40
SLAW COLD HOLD 39
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-
45 4-101.19 Nonfood -Contact Surfaces - C
REPLACE RUSTY SWELVES
52 5-501.16 Storage four and Receptacles, Capacity and Availability
CLEAN STORAGE AREAS
NO FLOOR STORAGE ALLOWED
53 /6-201.11 Floors, Walls and Ceilings-Cleanabilit�y -
CLEAN AND REPAIR FLOOR WALLS AND CEILI
FRP STORAGE AREAS I
Person in Charge (Print & Sign): TOM(
Regulatory Authority (Print & Sign): GREG
First Last
First Last
KAIN
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REHS Contact Phone Number ( -
Verification Required Date -
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
'A DHHS is an equal opportunity employer.
ALI
Pacie2 of Food Establishment inspection Report,312013
Comment Addendum to Food Establishment Inspection Report
Esta bi isIturwit 11�m.e: 4 PEAS INA POD RESTAURANT Establis'rumrit 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 cocle-
116-1,11111100 B1 IoLej
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHS is an equal opportunity employer.
S, A�
I/
Spell
Page 3 of Food Establishment to spection Report, 312013