HomeMy WebLinkAboutNEKTER JUICE BAR - PLAZA AT PRESTON CENTER 2017.03.16County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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~t~I(oJ ~1rime in:Time out:/1 License/P;tf-init Ii I Est.Type I Risk Category Page _!of 'I-
Purpose of Inspection:I I I-Comollance I ••...r 2-Routine I J-Field lovesti!!ation I I4-Visit I 1 5-0ther TOTAUSCORE
Esta~/rfE:ft \."1in(£BAlLI cO~~R~~krvlJ~I *:'iullIber of Repeat ViolatioIlS:__
./:'iullIber of Violatiolls COS:--0Physical~dl¥O I A c)(W te1<v-I cBfJIVi:t6I~I~f'it~D PhoniN_I Follow-up:YesIV•..1z.?-1fil :'io (circle olle)
Compliance Status:Out =not in compliance IN =in compliante i'i0 =1101obsen cd :-IA =not applicable COS =corrected 01}site R =repeat violationMarktheaoorooriatepointsintheOUTboxforeachnumbereditemMark''/'a check mark in annropnate box for li'i.NO.:-IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiollS Remire Immediate Correctil'e Actiol1/lOt to exceed 3 dOllS
Comf)liance Status COlllllliance Status0IN"C Time and Temperature for Food Safety R 0 I N "C RUN0A0
(F =degrees Fahrenheit)U .'1 0 A 0 Employee HealthTSTSI.Proper cooling time and temperJture vV I~.:Vlanagemcnl.food employees and conditional employees:.•...
knowledge.responsibilities.and reportin!!2.Proper Cold Holding tcmperature(-II °F/-15°F)•......".,....I3.Proper use of restriction and exclusion;No discharge from'"evcs.nose.and mouth~-3.Proper Hot Holdin"temperature(135°F)~Prewntini>Contamination by Hands•..~4.Proo~r cooking time and temperature •.••••1 1-1.Hands cleaned and properly washed!Gloves used properly•.5.Proper reheating procedure for hot holding (165°F in 2 .}-15.No bare hand contact with ready to eat foods or approvedHours)alternate method proDerlv follolVed (APPROVED y N )......-6.Time as a Public Health Control:procedures &records Hiahly Susceptible PonulationsAppro\'ed Source l'16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required7.Food and ice obtoincd from approvcd sourcc:Food in
"V good condition.safe,and unadulterated:parasite
Chemicalsdestruction...••...8.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing Fruits,&Vegetables__"..Protection from Contaminalion -r 18.Toxic substances tlroperlv identified.stored and used,"9.Food Scparatcd &protected,prevented during lood Water/Plumbingpreparation.storage.disolav.and tasting
y'"IO.Food contact surfaces and Returnables :CI~aned and ,..-v 19.Water Irom approved source;Plumbing installed;properSanitizedatppm/temperature backflow device
"",--II.Proper disposition of returned.previously served or -20.Approved Sewage/Wastewater Disposal System,properreconditioncd'"disposal
Priority Foundation Items (2 Points Iviolations Re,uire Corrective Actio"withill 10 dOl'S0IN'I C 11 0 I N "i C RUN0A0DemonstrationofKnowledge/Personnel L 0 A 0 Food Temperature Control/IdentificationTsTS
","'-21 Person in charge present.demonstration of knowledge,L--':'7.Proper cooling method used;Equipment Adequate toandperformduties/Certificd Food Mana~er (CFM).".Maintain Product Temperature....~:'2.Food Handler/no unauthorized p~rsons/oersonnel "",28.Proper Date Marking and dispositionSareWater,Recordkeeping and Food Package yo L..--29.Thermometers provided.accurate.and calibrated:Chemical!Labelln!!Th~rmal test stripsV23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
"",~24.Required records available (shellstock tags;parasite J---30.Food ESlablishment Permit (Currem &Valid)destruction):Packn~ed Food labeled
rI1-n=Conformance "ith Approved Procedures Ulensils,Equipment,and Vending25.Compliance with Variance.Speciahzed Process.and
31.Ad~quate hand"ashing facilities:Accessible and properlyHAeCppian:Variance obtained lor specialized l...-I-
processing methods:manti facturer instructions supplied.used
ConsulUer Ad\'isol1'
V ./32.Food and Non-food Contact surlilces cleanable.properly
dcsigncd.constructed.and used.-r 26.Posting of Consumcr Advisories:ral\'or under cooked L--33.Warc\\'ashing Facilities;installed.maintained.used/faods (Disclosure/Reminder/Buffet Plate)/Alkr!!cn Label V'
Sen icc sink or curb cleaning facility nrovided
Core Items (I Point)Vioillfiolls Rellilire Corrective Actio/l Nottll Exceed 90 Da),s or Nextl/lspectio/l,'''l,ichel'er Come .•First0IN:\C R 0 I N "C RUN0A0Prel'cntion or Food Contamination l'N 0 A 0 Food IdentificationTSTSv......3-1.1':0 Evidcnce of Inscct contamination.rodenliother t...-41.0riginal container labeling (Bulk Food)animals •....•...,_35.Personal Cleanlincss/cating.drink in!!or tobacco use
Phnical facilities".36.WiDin!!Cloths:proDerl\'used and stored •..-I~.Non-Food Contact surfaces clean"37.Environmental contamination •..•....43.Adequate ventilation and lighting;designated areas used~38.AnDrOI cd thaIVing method y_-1-1.Garbage and Refuse orooerly disposed:facilities maintainedProperUseofUtemils•...45.Physical facilitics install~d.maintained.and clean~V 39.utensils.equipment.&lincns:properly used.storcd.1-46.Toilct Facilitics:properly constructed.supplied.and cleandried.&handledrln ,i-.'utensils:DroDerlv used ,
I 'U!-Single-serpe+-IJO ~articles:properly stored •••1.7 -17.Other Violationsandused//'~
Received by •.
1\./""I~I'print:~0 Lt.a.~v-...._Title:Person 10 C%~(signature),....•U 6e~I"-"Inspected by:~
,~~U~'(I s::._.Print:~U~~1U_ffdS Busine,s Email:(signature),)[~
Form EH-06 (Revised O~-'Z~I I