HomeMy WebLinkAboutBlackburn Elementary School 110004 11 30 15.LS.PDFFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: BLACKBURN ELEMENTARY SCHOOL Establishment ID: 2018110004
Location Address: 4377 W NC 10 HWY RVInspection EIRe-Inspection
City: NEWTON State: NC Date: I I / 3 0 / ;Z 0 1 5 Status Code: A
@ a (V am
Zip: 28658 18 Catawba Time In: 1 0 : 1 5 o Pm Time Out: 1 0 : 5 5
County:
CATAWBA COUNTY SCHOOLS TotalTime: 40nninute�s
Permittee.
Telephone: Category #: IV
Wastewater System: E]Municipal/Community RdOn-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: 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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I Compliance Status
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safe'Fopt
andwate"T
.............. 1952, I945,,� 295S .. .......................................
C sent. Demonstration -Certification by
Piccre'dreited program and perform duties
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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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Management
nt. employees knowledge�
respGnsibil iti s g reporting
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Variance obtained for specialized rocessin
methods pg
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Proper use of reporting. restriction & exclusion
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poratare
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roper 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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Plant foo d properly cooked for h ot h old ing
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No discharge from eyesnose or mouth
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Approved thawing methods used
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Hands clean & properly washed
No bare hand contact with RTE food or pre-
alternate d.,e p
approved alte roperlVfollowed
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Thermometers provided 9 accurate
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Food properly labeled. original container
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Handwashing sinks supplied 9 accessible
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of
Food
Poeteallpoeirk 1954,, IIIS I
Insects & rodents not present. no unauthorized
animals
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Food obtained from approved source
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Contaminationprevented food
revented during
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 9 stored
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Required records availableshellstock tags
destruction
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Washing fruits &vegetables
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Food separated9 protected
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In -use utensilsproperly stored
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Food contact surfaces- cleaned & sanitized
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Utensils equipment&linens: properly stored.
dried &handled
DEEEProper
disposition of returned previously served
reconditioned & unsafe food
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Single use & single -service articlesproperly
stored & used
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Proper cooking time & temperatures
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Gloves used properly
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Proper reheating procedures for hot holding
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at,'EqulFme#t
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Equipmentfood 9 non-food contact surfaces
approvedcleanable, properlydesigned
constructed, & used
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Proper cooling time & temperatures
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%
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Proper hot holding temperatures
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Wusedewashing facilities nstalled. maintained. &DEEE
u: test strps
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Proper cold holding temperatures
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47
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Non-food contact surfaces clean
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21
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Proper date marking & disposition
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EfftyeealFaclitles
........2644,I845_29#6 .. ..................
22
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Time as a public health control: procedures &
ecords
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Hot &cold water available adequate pressure
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Plumbing installed; proper backflow devices
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Codercnsumereraw or provided for raor
urook d foods �J D�111� El I El � El
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Sewage & wastewater properly disposed
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Toilet facilities� properly constructed. supplied
& cleaned
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Pasteurized foods used. prohibited foods
offered
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Garbage & refuse properly disposed. facilities
maintained
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s: approved 9 properly used
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. Physical facilities installed, maintained 9 clean
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TGxicsubstances Properly identifed stored,& used
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lighting require
�Meets ventilation & requirements;
designated areas used
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wfth
Appr*yed,,F;,**e4ures .2643, 1144, IS$$ . .........
Total Ded uctions7r
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27�
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C lance with variance. specialized pro
reduced oxygen packing criteria or HACCPcepslasn
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHH S is an equ al opportunity employer..OR A&
Off
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BLACKBURN ELEMENTARY SCHOOL Establishment ID: 2018110004
Location Address: 4377 W NC 10 HWY
City: NEWTON State: NC
County- 18 Catawba Zip: 28658
Wastewater System: El Municipal/Community [9 On -Site System
Water Supply: [E Municipal!C o mm unity F-1 On -Site System
Permittee: CATAWBA COUNTY SCHOOLS
M Inspection [—]fie-Inspection Date: 11130/2015
Comment Addendum Attached? El Status Code: A
Category #: IV
Email 1:
Email 2:
Telephone: Email 3:
1 Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
PIZZA HOT HOLD 150
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, orasstated in sections 8-40511 ofthe food code_
47 4-602.1 ftUonfood CORtQCt SUrfaces - 0
I 101911�# !!W1
REPAINT DOORS AS NEEDED
Q" I 1i I — VC 1 4 k -AjrJ2=:A1LQ1kL
Person in Charge (Print & Sign):
Regulatory Authority (Print & Sign): Lucas
First
First
sears
REHS Contact Phone Number ( -
Last
Last
'ell
eeiicast'ios. e juire Date-
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&
Page 2 of Fd Estab4shment In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrm-wt 10me: BLACKBURN ELEMENTARY SCHOOL Estabfis'rm-wt ID: 2018110004
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_
NorthCarolina Department of Health Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013