HomeMy WebLinkAboutBassett 2 010213 10 12 09jh.pdfFood Service Establishment Inspection
NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BeASSETT2
Location Address: 1111 E 20TH ST
City: NEWTON
Permittee: CANTEEN
Mailing Address: 3050 TATE BLVD SE
City: HICKORY
Email Address:
State: NC Zip: 28658
State: Zip:
Score: 94 + [.2606(b)] = 94
Date: 101 1 1 0 Time: ;
Status Code: A Risk: ❑ I ❑ II ❑ III iIV
County: 1'
Current Establishment ID: 2018010213
Previous Establishment ID:
Lat. Long.
Inspection ❑ Name Change ❑ CV Visit 5 Seating: Wastewater Systems: OMunicipal/Community ❑On -Site System
❑Re -inspection Status Change CV Follow-up
❑Visit � g Water Supply: �MunicipallCommunity ❑On -Site System
❑ 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
# INA INO
I
Pts I GC
ICDI I R
Emplpyee Head h ..... ,2 l�
1
Personnel with infectious or communicable diseases restricted
3 1.5
+ rere+d Hyglene Pray iirces 2616
2
Proper employee beverage or tobacco use
3 1.5
Preveniln on�Aminatl+en by Hands ......21 t091r.26,la 2�2�
3
Hands clean and properly washed
4 2
4
Minimal bare hand contact with foods
3 1.5
5
Han dwashing facilities provided
3 1.5
Approved,Source :... 46, 9622
..
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
,Protection from Contamination ........2�tte:.2��t��:2���a:2� t2�:.2� 1���2�4�,.���?,.�� le ��4�.2�22
..
10
Food protected during storage, handling, display, service & transportation; written notice for clean plates
3 1`
11
Food contact surfaces cleaned & sanitized; approved methods and sanitizers
3 1.5
12
Proper handling of returned, previously served, and adulterated food
2 1
Potentially Hazardous Feed
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 2
18
Time as a public health control, procedures & records
3 1.5
Item Location Temp Item Location Temp Item Location Temp
COMMENTS
DENR 4007 (revised 01108) Page 1 of 2
Food Service Establishment Inspection
Establishment Name: BASSETT
NC Department of Environment & Natural Resources
Division of Environmental Health
Date: 10112/2009 Current Establishment ID: 2018010213
GOOD RETAIL PRACTICES
# I NA I NO Pts IGC I R
1191 1 1 Toxic substances properly identified, stored, used 1 3 1.5 1 1 1
1 20 1 1 1 Consumer advisory provided 1 2 1 1 1 1
1 21 1 1 1 Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure 1 3 1.5 1 1 1
22 Refrigeration and freezer capacity sufficient 1 .
23 Proper cooling methods used 2 1
24 Proper thawing methods used 1 .5
25 Thermometers provided and accurate 1 .5
26 I 1 I Dry food stored properly & labeled accordingly 1 .5
27 1 1 1 Original container for storage of milk & shellfish 1 .5
28
Insects, rodents, and animals not present
) 1
29
Clean clothes, hair restraints
1 .5
30
Linens, cloths, & aprons properly used & stored
1 .5
31
Washing fruits & vegetables
1 .5
32
Not used for domestic purposes
1 .5
33
In -use utensils properly stored
1 .5
34
Utensils & equipment properly stored, air-dried, stored
1 .5
35
Single-use/single-service articles properly stored, handled, used
1 .5
Utensil .��p�
36
Food & non-food contact surfaces easily cleanable & in good repair
1
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
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 .517
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 .5
48
Doors self -closing where required; all windows screened
1 .5
Total Deductions
6
49 I , " I Successfully completed ap,Qroved food safety training "I J
COMMENTS:il'n ATTACHMENTS: ❑
Inspection by: S I.D. 9: 16 4-Huffman, Jason
Report Received by: Page 2 of 2
Purpose: Gereral Statute 130A-248 red1 arnn as n£or alth es 4 ad6pt rules gOVe sarutation of facilities where Food ar drink is d ar served fa pay. 15A NCAC 18A .2504 specified the contents of an inspection arm to
record the results of inspectiar made o£suc ties. £arm is develope o used in makirg irs t o£restaurants, Food stards, drink stands, delicatessens, school lunchrooms, educational Food senaces, corarrassaries, meat markets, and other
similar establishments. Preparation: Local emrim health specialists shaMcAnriete the Form every time a ctiom is corducted Prepare an original and two copies: Far: 1. original to be left with the respmiahle prsdm. 2. Coly£ar the local health
department. 3. Copy for the Emironroerdal Health Senices Section Disposition: This £arm maybe destroyed in accordance with Stardard-83.6, Irspection Records, of the Records Disposition S cledule, p blisledby the N.C. Division of Archaves and
History Add itioral £oars maybe ordered£mm D�no£ErNhx rdal Health, 1632 Bail Senace Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resources Name: BASSETT 2 Time In: 0 1 0 5 L] am
❑ pm
Division of Environmental Health ID: 2018010213 Time Out: ❑ampm
r
Street: 1111 E 20TH ST Total Time:
COMMENT ADDENDUM City: NEWTON
Smoking Establishment? Heart Health Survey
F]Yes F] No F] Yes F ]No Spell
10 protect foods from contamination during storagelprep: store raw foods separately from cooked or ready to eat foods —raw eggs with
lunch meats —moved to appropriate location
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11