HomeMy WebLinkAboutBassett 2 010213 07 07 15.PL.PDFFood Establishment Inspection Report
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Establishment Name: •BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST HKInspection F1 Re -Inspection
City: NEWTON State: NC Date: 0 7 / 0 7 0 1 5 Status Code: A
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Zip: 28658 18 Catawba Time In: 1 1 : 1 6 0 pm Time Out: 1 D : 2 0
County: m — —4*-pm
Permittee: CANTEEN TotalTime: 1hr4minutes
Telephone: Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 0
WaterSupply: PI]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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accredited C Present- Demonstration-Cert�ifiuct,,n ati.by
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�Pasteurized eggs used where required
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Water and ice from approved source
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Variance obtained for specialized processing
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Proper eating, tasting, drinking, or tobacco use
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Plant properly cooked for-hot holding
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No discharge from eyes, nose or mouth
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thawing methods used
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Hands clean& properly washed
No bare hand contact with RTE foods or p"w-
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Thermometers provided & accurate
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Food properly labeledoriginal container
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Handwashing sinks supplied & accessible
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Food obtained from approved source
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Contamination prevented during food
preparation, 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 clothsproperly used & stored
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Required records availableshell stock tags,
parasite destruction
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Washing fruits & vegetables
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Food separated & protected
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In use utensils properly stored
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Food-contactsufaces cleaned & sanitized
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Utes&shequipment &linensproperly stored,
dried andled
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disposition of returned, previously served,
econditioned, &unsafe food
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Single use & single -service articlesproperly
stored &used
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cooking time & temperatures
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Gloves used properly
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Proper reheating procedures for hot holding
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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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Warewashing facilitiesinstalled, maintained, &
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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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as a public health control: procedures &
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Hot & cold water available, adequate pressure
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Plu mbi ng installed; proper backflow devices
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Consumer advisory provided for raw or
undercooked foods
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Sewage &waste water properly disposed
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Susseptatle"pulaffiffis,
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Toilet facilities: properly constructed, supplied
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Pasteurized foods used, prohibited foods not
offered
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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 stared ,& used
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Meets ventilation & lighting requirements;
designated areas used
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Total Deductions:
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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- 0
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Pagel of _ Food E stablishment in spection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST
M Inspection F-IlRe-Inspection
Date: 07107/2015
City: NEWTON
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System0 Muni cipal/C o mmunity
El On -Site System
Email 1:
Water Supply 0MunicipallCommunity
F-1 On -Site System
Permittee: CANTEEN
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location
Ternp Item Location
Ternp Item
Location Ternp
lettuce serving line
41
tomato serving line
40
cheese serving line
41
ham reach in cooler
39
cheese reach in cooler
39
burgers, reach in cooler
40
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 -
Leave plastic wrap Slightly opened while cooling foods to let hot air escape. CDJ opened wrap.
C01.15 Cooling Methods - PF
45 Domestic equipment not approved. Need to replace cutting board that is stained and deeply grooved.
4-205.10 Food Equipment, Certification and Classification - C
4-501.12 Cutting Surfaces - C
47 Need to clean inside of reach in coolers and freezers.
4-602.13 Nonfood Contact Surfaces - C
First Last
Person in Charge (Print & Sign): trances hand
First Last
Regulatory Authority (Print & Sign): Paige levin -
f7=
REHS ID: 20al - Levin, Paige Verification Required Date:
REHS Contact Phone Number
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHS is an equal opportunity employer.
Pacie2of Food Establishment inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrnrwtk�me: BASSETT2 Establis'rurwit ID: 2018010213
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-
53 Ceiling tiles have been removed in dry storage room as part of remodel. Repeat violation. Stained ceiling tiles must be replaced.
Need to clean/ paint walls around fryer. Dust ceiling tiles around vents.
6-201.11 Floors, Walls and Ceilings-Cleanability - C
6-501.12 Cleaning, Frequency and Restrictions - C
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�
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Spell
Page 3 of Food Establishment to spection Report, 312013