HomeMy WebLinkAbout10.6.09.011008.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: NEWTON ITALY GRILL INC Score: 93.5 + * [.2606(b)] = 95-5
Location Address: 2725 NORTHWEST BLVD Date: 10/ 06/ 1009Time:0 a ' a 9
City, NEWTON State: NC Zip: 28658 Status Code: A Risk: El I El 11 El III R1 IV
Permittee. SYED H ABBAS AND QAMAR ABBAS County: 18
Mailing Address: Current Establishment ID: 2018011008
City: State: Zip: Previous Establishment ID:
Email Address: Lat. Long.
Inspection F—] Name Change [—] CV visit 9 8 Seating. Wastewater Systems: [EMunicipal/CommunityE]On-Site System
FIRe-inspection F-1 Status Change HCV Follow-up Water Supply: F*—]Municipal/CommunityE]On-Site System
F-1 Visit E] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors = Contributing factors that increase the chance of developing foodborne illness
NA = Not Applicable NO = Not Observed GC = General Comment CDI = Corrected During Inspection R = Repeat Violation
# I NA I NO I Pts I GC ICDI I
—.1
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean a n d properly washed
Minimal bare hand contact with foods
Han dwash in g facilities provided
3 1.5
3 1.5
4 2
3 1.5
3 1.5
6 Food obtained from an approved source 4 2
7 Food received at proper temperature 3 1.5
8 Food in good condition, safe and unadulterated 3 1.5
9 Shell stock tags retained 2 1
10
Food protected during storage, handling, display, service & transportation. written notice for clean plates
3 1.5
11
Food contact surfaces cleaned & sanitized. approved methods and sanitizers
3 �Ug
12
Proper handling of returned, previously served, and adulterated food
2 1
P,,otolnbally �H irdotlisFaod 2
.........................................
13
Proper cooking time and temperature
4 2
14
Proper cooling
4 2
15
Proper reheating procedures
3 1.5
16
Proper hot holding temperatures
4 2
17
Proper cold holding temperatures
4
18
Time as a public health control, procedures & records
3 1.5
Item Location Temp Item Location Temp Item Location Temp
chicken cooler 57
COMMENTS
DENR 4007 (revised 01/08) Page 1 of 2
Food Service Establishment Inspection
Establishment Name: NEWTON ITALY GRILL IN
NC Department of Environment & Natural Resources
Division of Environmental Health
Date:10/06/2009 Current Establishment ID: 2018011008
GOOD RETAIL PRACTICES
# I
NA
I NO
I
Pts IGC I R
19
Toxic substances properly identified, stored, used
3
1.5
+Gt�is�alt'rret�Civ#+�r€t
20
Consumer advisory provided
2
1
Water,S"j Ply' 201�a.2�22;�..2 3.
........
21
Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure
3
1.5
Fpo,4, TomPorator.. C rol .. .26O,
22
Refrigeration and freezer capacity sufficient
1
.5
23
Proper cooling methods used
2
1
24
Proper thawing methods used
1
.5
25
Thermometers provided and accurate
1
.5
26
Dry food stored properly & labeled accordingly
.5
27
Original container for storage of milk & shellfish
1 .5
'Rrvi�an.�fad.ct�itmirfatirt 2Sa33
28
Insects, rodents, and animals not present
2 1
29
Clean clothes, hair restraints
1 .5
30
Linens, cloths, & aprons properly used & stored
1 .5
31
Washingfruits & vegetables
1 .5
32
Not used for domestic purposes
1 .5
2a20,'�,' 22 :
33
In -use utensils properly stored
1 .5
34
Utensils & equipment properly stored, air-dried, stored
1
35
Single-use/single-service articles properly stored, handled, used
1 .5
36
Food & non-food contact surfaces easily cleanable & in good repair
1
.5
37
Approved warewashing facilities of sufficient size
1
.5
38
Warewashing facilities maintained; test strips used
1
.5
39
Food service equipment and utensils approved
1
.5
40
Non-food contact surfaces clean
1
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
by-products disposed of properly
3 1.5
42
No cross -connections
3 1.5
43
Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
2 1
44
Garbage properly handled & disposed; containers properly maintained
1 .5
45
Floors, walls, ceilings properly constructed, clean, in good repair
1 e
46
Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
1 .5
47
Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses, & other items
1
48
Doors self -closing where required; all windows screened
1 .5
Total Deductions
65"`
49 . Successfully completed approved food safety training 2
COMMENTS: r- ATTACHMENTS: ❑
Inspection by: VEHS I.D.9: 2031-'Yri pyen,Page
Report Received by: IPage 2 of 2
Purpose: Gereral Statute 130A-248 requires the C"o"usufl,or e a tiori o8£acilities where Food ar drink is provided ar served fa pay. 15A NCAC 18A .2504 specified the contents of an rnspection£arm to
record the results of inspections made of such £ acilities. This £ h irspecti o£restaurants, Food stards, drink stands, celicatesser� school lurchmorrs, educational Food services, ccsnntisseries, meat markets, and other
similar establishments. Preparation: Local emrimrrnerdal health specialists ska cm*te the Form every time an inspection is corducted Prepare an original and two copies: Far: 1. Original to be left with the responsible Arson. 2. Coly£ar the local health
department. 3. Copy for the Emrimrunerdal Health Services Section Disposition: This £arm maybe destroyed in accordance with Stamiard-8.B.6, Irspection Records, of the Records Disposition S cledule, p blisledby the N.C. DMsion of Archrves and
History Additional £oars maybe ordered£mm DivLaono£Erwuarurental Health, 1632 hail Service Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resources Name: NEWTON ITALY GRILL INC Time In: 0 a a 9 L] am
pm
Division of Environmental Health ID: 2018011008 Time Out: ❑ampm
r
Street: 2725 NORTHWEST BLVD Total Time:
COMMENT ADDENDUM City: NEWTON
Smoking Establishment? Heart Health Survey
F]Yes F] No F] Yes F ]No Spell
Large mixer bowl covered- had slime/mold build up in bottom. Must be washed, rinsed, sanitized, and air dried before use. No
sanitizer available in kitchen. Must keep bottles or buckets of sanitizer at work stations.
191! 1!11!1!1!111!1!11! P111111111MR111 piiij�i !! I I !
III
45 Clean floors thoroughly under all equipment. Re affach baseboard molding in bathrooms. Need to seal or paint (with gloss paint�)
board at back of dish machine.
GC SS Carla Harris 1/22/09 62782,11i
11