HomeMy WebLinkAboutBassett 2 010213 01 21 16.PL.PDFFood Establishment Inspection Report
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Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST XInspection FIRe-Inspection
City: NEWTON State: NC Date: 0 1 / a I / ;Z 0 1 6 Status Code: A
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Zip: 28658 18 Catawba Time In: 0 9 : 3 a 0 pm Time Out:
County: m
Permittee: CANTEEN TotalTime: 1hr23minutes
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: 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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Pasteurized eggs used where required
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'Employee
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Water and ice from approved source
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respo6sibilitie s & reporting
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Variance obtained for specialized processing
methods
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Proper use of reporting. restriction & exclusion
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Proper cooling methods used. adequate
equipment for temperature control
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Proper eating. tasting. drinking. or tobacco use
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Plantfood properlycooked forhotholding
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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
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approved alternate
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Thermometers provided & accurate
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Handwashing sinks supplied & accessible
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Food obtained from approved source
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preparation. storage & display Contamination prevented during food
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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 & stored
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Required records available shellstock 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 contact surfaces- cleaned & sanitized
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Utensils. equipment& linens: properly stored,
dried & handled
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Proper disposition of returned previously served.
reconditioned . & unsafe food
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& single -service articles: properly
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stored & used
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Proper cooking time & temperatures
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Gloves properly
loves used
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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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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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Time as a public health control: procedures &
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Hot & cold water available adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory for raw or
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ilities� properly constructed . supplied
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Pasteurized foods used rohibited foods not
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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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TGxicsubstances Properly identifed stored, & used
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�Meets ventilation & lighting requirements:
designated areas used
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Total Deductions:
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHHSis an equal opportunity employer..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-IRe-Inspection
Date: 01121/2016
City: NEWTON
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System: [9 Municipal/Community
El On -Site System
Email 1:
Water Supply: 0 MunicipaUCo 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
hot dogs hot holding
148
lettuce cold line
41
tomato cold line
41
pizza just cooked
151
ham rash in cooler
40
cheese reach in cooler
40
lettuce 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 -
Domestic equipment not approved for comercial use. Repeat violation.
4-205.10 Food Equipment, Certification and Classification - C
47 Need to clean inside of reach in coolers and freezers.
4-602.13 Nonfood Contact Surfaces - C
53 Need to repair leak in roof aind replace aill stained Ceiling tiles. Repaiir ceiling in dry storage room. Clean and repair floors amf
waills where needed. Repeat violation. Remodel scheduled to start in 2 weeks.
6-201.11 Floors, Walls and Ceilings-Cleanability - C
First
Person in Charge (Print & Sign): frances, hand
First
Regulatory Authority (Print & Sign}:Paige levin
REHS Contact Phone Number ( -
Last
Last
Verification Required 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.
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Page2 of rood Estabtishmentlnspecfion Report,312013