Retail Food Establishment Inspection Report

Facility Information Audit Information

Permit: 40-206-06387 Audit Name: Retail Food Establishment Inspection Report
Facility Name: YOGHUT Audit Type: 15_Follow-Up Inspection
Address: 601 MAIN ST SUITE B Start Date: 03 Feb 2017 12:14 PM
Facility Service (Full/Limited): L End Date: 03 Feb 2017 12:29 PM
City/State/Zip: COLUMBIA, SC 292010000 RICHLAND Inspector: Scott Freedman
Contact Name: shafen khan

Overall Score
98%

Foodborne Illness Risk Factors & Interventions and Good Retail Practices
Points Points to
Item Answer
Current Total
1. PIC Present, Demonstration - Certification by accredited program, and Performs duties. Out 0 2
Comments
2-102.12 - Certified Food Protection Manager
No food protection manager certification provided.
2. Management and food employee knowledge, and conditional employee; responsibilities and reporting. In 2 2
Comments
2-103.11(O) - Policy / References observed for employee health exclusion, restriction and reinstatement.

3. Proper use of reporting, restriction and exclusion In 2 2

4. Proper eating, tasting, drinking, or tobacco use In 2 2
5. No discharge from eyes, nose, and mouth In 2 2
6. Hands clean and properly washed In 4 4
7. No bare hand contact with RTE foods In 3 3
8. Handwashing sinks, properly supplied and accessible In 2 2
9. Food obtained from approved source In 2 2
10. Food received at proper temperature In 2 2
11. Food in good condition, safe and unadulterated In 2 2
12. Required records available: shellstock tags, parasite destruction In 2 2
13. Food separated and protected In 3 3
14. Food-contact surfaces: cleaned and sanitized In 3 3
15. Proper disposition of returned, previously served, reconditioned, and unsafe food In 2 2
16. Proper cooking time and temperatures In 3 3
17. Proper reheating procedures for hot holding In 3 3
18. Proper cooling time and temperatures In 3 3
19. Proper hot holding temperatures In 3 3
20. Proper cold holding temperatures In 3 3
21. Proper date marking and disposition In 3 3
22. Time as a Public Health Control: procedures and records In 2 2
23. Consumer advisory provided for raw or undercooked foods In 1 1
24. Pasteurized foods used; prohibited foods not offered In 2 2
25. Food additives: approved and properly used In 2 2
26. Toxic substances properly identified, stored, and used In 2 2
27. Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan In 2 2
28. Pasteurized eggs used where required In 1 1
29. Water and ice from approved source In 2 2
30. Variance obtained for specialized processing methods In 1 1
31. Proper cooling methods used; adequate equipment for temperature control In 1 1
32. Plant food properly cooked for hot holding In 1 1
33. Approved thawing methods used In 1 1
34.Thermometers provided and accurate In 1 1
35. Food properly labeled: original container In 1 1
36. Insects and rodents not present; no unauthorized animals In 2 2
37. Contamination prevented during food preparation, storage and display In 2 2
38. Personal cleanliness In 2 2
39. Wiping cloths: properly used and stored In 1 1
40. Washing fruits and vegetables In 1 1
41. In-use utensils: properly stored In 1 1

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42. Utensils, equipment and linens: properly stored, dried & handled In 1 1
43. Single-use and single-service articles; properly stored and used In 1 1
44. Gloves used properly In 1 1
45. Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used In 2 2
46. Warewashing facilities: installed, maintained and used; test strips In 1 1
47. Non-food-contact surfaces clean In 1 1
48. Hot and cold water available; adequate pressure In 2 2
49. Plumbing installed; proper backflow devices In 2 2
50. Sewage and waste water properly disposed In 2 2
51. Toilet facilities: properly constructed, supplied and cleaned In 1 1
52. Garbage and refuse properly disposed; facilities maintained In 1 1
53. Physical facilities installed, maintained and clean In 1 1
54. Meets ventilation and lighting requirements; designated areas used In 1 1
55. Chapter 8 - Meets all requirements of Chapter 8: Compliance & Enforcement In 0 0
56. Chapter 9 - Meets all applicable requirements of Chapter 9: Standards for Additional Operations In 1 1
Totals 98 100

Temperature Observations
Points Points to
Item Answer
Current Total
PRODUCT, PROCESS, LOCATION AND TEMPERATURE - Documented Yes
Comments
All temperature observations are recorded under respective item.
Totals

Inspection Report Information

Points Points to
Item Answer
Current Total
Facility Category Category 2
Grade Posted A
Is a Follow-Up required within 10 days? No
DHEC Contact Phone and Fax Number. Midlands EQC Columbia
-(803)896-0620Fax(803)896-0617
Violations may be subject to enforcement action and penalty. Information collected on this form is subject to Notification 0 0
public scrutiny or release as well as the Freedom of Information Act.

For fact sheets, the regulation, and additional information, please see www.scdhec.gov/food.

Totals

Auditor Signature:Scott Freedman Account Signature:shafen khan

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