HomeMy WebLinkAboutBalls Creek Elementary 110001 04 07 16.Pl (2).PDFFood Establishment Inspection Report
MEMM
Esta b I is hm e nt N a M e: BALLS CREEK ELEMENTARY Establishment ID: 2018110001
Location Address: 2620 BALLS CREEK RD \Ellnspection F1 Re -inspection
City: NEWTON State: NC Date: 0 4 / 0 7 / ;Z 0 1 6 Status Code: A
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Zip: 28658 County: 18 Catawba Time In: 0 9 : 0 9 5 pm Time Out: 1 0 : 2 0 0 Pm
. CATAWBA COUNTY SCHOOLS TotalTime: 1hrIlminutes
Permittee.
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Telephone: Cateory #: 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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Pasteurized eggs used where required
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Water and ice from approved source
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employees knowledge;
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Variance obtained for specialized processing
methods
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Proper use of reporting. restriction & exclusion
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Temperature
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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 properly cooked for hot holding
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No discharge from eyes. nose or mouth
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Approved thawing methods used
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Hands clean & properly washed
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Thermometers provided 9 accurate
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Insects & rodents not present. no unauthorized
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Food obtained from approved source
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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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Requred records availableshell stock tags;
parasite destruction
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Washing fruits & Vegetables
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froleatiaTfromcntamixatfoo
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Food separated 9 protected
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In-use utensilsproperly stored
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Food contact surfaces- cleaned & sanitized
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equipment& linens: properly stored.
dried & handled
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Proper disposition of returnedpreviously served
reconditioned & unsafe food
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& single -service articlesproperly
stored &used
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Proper cooking time & temperatures
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Gloves used properly
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Equipment. food 9 non-food contact surfaces
approved . cleanable, pro perly designed,
constructed, & used
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Proper cooling time & temperatures
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Proper cold holding temperatures
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Proper date marking & disposition
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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 advisory w provided for raor
undercooked food
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Sewage & waste water properly disposed
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& cleaned Toilet facilities� properly constructed. supplied
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Pasteurized foods used
offered . pro hibited food s n o t
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Garbage &refuse properly disposed. facilities
maintained
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Food additives: 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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Meets ventilation & lighting requirements-
designated areas used
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wfth Appiroyedfrooe4ures _ .26,43,18,44, ISS$ . .....
Total Deductions:
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� Compliance with variance. specialized process
�reduced oxygen packing criteria or HACCP plan
North Carolina Departmentof Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHSis an 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: BALLS CREEK ELEMENTARY Establishment ID: 2018110001
M
Location Address: 2620 BALLS CREEK RD
Minspection F-IRe-Inspection
Date: 04107/2016
City: NEWTON
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System: El Municipal/Community 0
On -Site System
Email 1:
Water Supply: 0 Municipal!Co mm unity F-1
On -Site System
Permittee: CATAWBA COUNTY SCHOOLS
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location Temp
Item Location
Temp Item
Location Temp
sausage hot holding 155
chicken hot holding 149
lettuce reach in cooler 38
milk cooler 38
ham walk in cooler 36
turkey walk in cooler 37
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-
Person in Charge (Print & Sign): aline
rAW4
Regulatory Authority (Print & Sign): Paige.
REHS Contact Phone Number ( -
Last
bridger
Last
levin
equired D If
Verification ate-
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page2 of rood Estabtishmentlnspecfion Report,312013