HomeMy WebLinkAboutBassett 2 010213 10 19 15.PL.PDFFood Establishment Inspection Report
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Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST FE Inspection E] Re -inspection
City: NEWTON State: NC Date: 1 0 / 1 9 / ;Z 0 1 5 Status Code: A
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Zip: 28658 18 Catawba Time In: 0 9 : .1 3 0 pm Time Out:
County: m —
Permittee: CANTEEN TotalTime: 1hr27minutes
Telephone: Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations:
WaterSupply: PI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Can tribut in g factors that increase the Chan. ce ufdeveloping fDodbDrne illness.
Public Health Interventions: Control measures to prevent fGGdborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measuresto control the addition ofpathogens, chemicals,
and physical objects into foods.
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Supervisfolt
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C sent. Demonstration Certification by
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Pasteurized eggs used where required
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'Employee
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Water and ice from approved source
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respG n sibil iti s g reporting
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Variance obtained for specialized rocessin pg
methods
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Proper use of reporting. restriction & exclusion
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poratare
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�Proper cooling methods used. adequate
equipment for temperature control
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Praosoms
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Proper eating. tasting. drinking. or tobacco use
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�Plantfood properly cooked for hot holding
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No discharge from eyes. nose or mouth
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pproved thawing methods used
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Hands clean & properly washed
No bare hand cc ctwitntaph RTE foods or pre -
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Thermometers provided 9 accurate
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Food properly labeled . original container 1001E]
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Handwashing sinks supplied 9 accessible
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❑Insects
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& rodents not present. no unauthorized
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Approved
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Food obtained from approved source
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Contamination prevented during food
preparation. storage & display
preparation.
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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 9 stored
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�Washing fruits & vegetables
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'Prolleatia"T'from
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Food separated 9 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 & line ns: properly stored;
dried & handled
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Proper disposition of returned previously
. & 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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'ut-ansils"and
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approved . cleanable, pro perly designed,
constructed, & used
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Proper cooling time & temperatures
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Proper hot holding temperatures
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Warde:washng facilities installed; maintained; &
usetest strips
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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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Time as a public health control: procedures&
records
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Hot& cold water available adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisor provided for raw or
undercooked foods
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Sewage & waste water properly disposed
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Toilet facilities� properly constructed . supplied
& cleaned
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Pasteurized foods used. pro h' i b'i'te' d'lo'od s' not
offered
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Garbage & refuse properly disposed. facilities
maintained
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Physical facilities installed, maintained 9 clean
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TGxicsubstances Properly identifed stored,& used
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�Meets ventilation & lighting requirements:
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Total Deductions:
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C ompliance with variance . specialized process
reduced oxygen packing criteria or HA CP planTi
*PoFETE
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHSisan equal opportunity employer.
Ist OR A&
Off
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST
M Inspection F-Ifie-Inspection
Date: 10119/2015
City: NEWTON
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System: 0 Municipal/Community
El
On -Site System Email 1:
Water Supply: [E MunicipaUC o mm unity
F-1
On -Site System
Permittee: CANTEEN
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location
Temp
Item Location Temp Item
Location Temp
egg hot holding
144
bologna reach in cooler 39
gravy hot holding
145
g its hot holding
147
sausage hot holding
142
livermush hot holding
130
tomato cold holding
41
lettuce cold holding
41
ham reach in cooler
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-
22 if using time instead of temperature for a control, must have food temps and time removed from heat source recorded. Then have
four hours to use or discard. CDI items labeled with time.
3-501.19 Time as a Public Health Control - P,PF
45 Domestic equipment not approved for commercial use. Repeat violation.
4-205.10 Food Equipment, Certification and Classification - C
47 aill Need to clean cooler doors, handles, and gaskets, and bottom shelf inside of reach in freezer
4-602.13 Nonfood Contact Surfaces - C
First
Person in Charge (Print & Sign): trances hand
First
Regulatory Authority (Print & Sign): paige levin
REHS Contact Phone Number ( -
Last
Last
A4
Verification Required D ate -
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page2 of Fd Estabtishment lnspecfion.Report,312013
Comment Addendum to Food Establishment Inspection Report
EstablisIrwiTt 10me: BASSETT 2 Establis'twiTt 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 code-
53 Need to repair roof where leaking. Replace any stained or missing ceiling tiles. Wall by three compartment sink needs repainting
where peeling. Clean floors under shelving in dry storage/office area. Repeat violation.
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
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013