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HomeMy WebLinkAboutBassett 2 010213 06 24 16.GK.PDFFood Establishment Inspection Report OEM Establishment Name: BASSETT2 Establishment ID: 2018010213 Location Address: 1111 E 20TH ST spection F-1 Re -inspection City: NEWTON State: NC Date: 0 6 / -1 4 / -1 0 1 6 Status Code: A am 0� pam Zip: 28658 County: 18 Catawba Time In: 1, a: 1 0 o 44 Pm Time Out: I 1: 5 10 m . CANTEEN Total Time: 1 hr4l minutes Permittee. Telephone: Category #: IV Wastewater System: BflMunicipal/Community E]On-Site System FDA Establishment Type: No. of Risk Factor/intervention Violations: 0 Water Supply: WMunicipal/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. I.. ..T1.1. I.- I Compliance Status I our MI . 11. 1.. ..'FI.I.J.-I Compliance Status I our MI . 11. supervisfolt .2652 .................. fe'Fopt alto Water .2952, ,29153 281% .................................. 4❑0 P c sent. Demonstration Certification by 1cre'dreited program and perform duties accredited M�E]�E]�E] 28 El El Pasteurized eggs used where required El _ El El El El Ylke R , .2tS,,2 .................................................... 29 El W ter and ice from approved source El E El El El El 2 El M anagemen knowledge� employees responsibilities& reporting � [I] H El El El El 30 ❑Variance El El obtained for ecialized rocessin g me thods spp El E El El El El 3 U] E] Proper use of reporting restriction & exclusion FLI El 17 El El El pat *AT am E pspratum 0*0rat ............. 2,143, 2644 ........................ Proper cooling methods usedadequate31 equipment for temperature control EOE E E 4004'"Y a rt4t Prac to'es ... .1452_2I53 1f E Proper eating tasting. drinkingor tobacco use ErE E E32t] E E E Plant food properly cooked for hot holding EE E E E [4 5 V E No dischargefrom eyesnose or mouth EE �E [ E E33 E E E Approved thawing methods used LEE E E fay!M144coatam4paton by Haws .... 6 7 E EEEN0barehandncntact Hands clean & properly washed ithRTEfoods"oPre- aroved alteateProcedurepIoperlyf,,Gwed 4 EE EEEEEF04Ide6fiatcia E E E 3 E Thermometers provided & accurate EE E E E .263, 35 �P� E Food properly labeledoriginal container ET.....E....T.. E Handwashing sinks supplied & accessible 2 EE E E E ?re 6 veatonof E] F,,A F* 4CeUmfoafa 184, ,;t _24 Insects & rodents not present. no unauthorized animals animals ... EINEI El ...T ... El El ApproyedSouree . ;643,116i ............................................. 9 f El Food obtained from approved source E2 El El El El El 37 t El Contamination prevented during food preparation. storage & display El t El El El El 10 El El Food received at proper temperature E2 El El El El El 38 [if] [E:1 Personal cleanliness El Ei El El El El 77 IV El Food in good condition . safe & unadulterated El El El El El El — 39 x El Wiping clothsproperly used & stored El E El El El El 12 E] E] [f E] Required records available shellstock tags. parasite destruction E2 El El El El — El — 40 E] E] Washing fruits & vegetables El E El El El El 73 E E E Food separated ated & protected E ?Tpp'ArV 9l* o fI,Wei tals .......... 1843' 1,144 .......... 41fE E In-use utensilsproperly stored 14 E Food contact surfaces: cleaned &sanitized 3 EE E E E42 ❑E Utensilsequipment& linensproperly stored. dried & handledE E E E E 15 Proper disposition of returned previously served reconditioned & unsafe food 2EE E E E 43fE Single use & single -service articlesproperly stored & used E E fateifiaffy Fepd,T gel mpg#ue ,.Zfisl 79 E E Proper cooking time & temperatures ©El EEl ElE E Gloves used properly E E 17 fE E J Proper reheating procedures for hot holding T EE E E E t"Isits anE114me"t_ _..._ 2952,2954,_Uf Equipment food & non-food contactsurfaces approvedcleanable, properlydesigned, constructed, &used E E E E is E E Proper cooling time &temperatures ,EE E E E45E 19 1 E E Proper hot holding temperatures T Eo E E E 46 w, o Warewashing facilitiesinstalled. maintained. & used test strips E E E E 20 E E F Proper cold holding temperatures s EE E E E 47 E Non-food contact surfaces clean E E E E 214E I� I E F Proper date marking &disposition I� ETEE E E E PItYSkaffa Rtles.. .2654-2655,16.... ................E7E7..l1l1. ..� ..E... .E.....E.. ..E .. 22 E E E Time as a public health control: procedures& records DE❑ E48 E E Hot& cold water available adequate pressure t E E E E ....2653 49k] E Plumbing installed. proper backflow devices :t E E E E 23 E E 1 Consumer advisory provided for raw or foods 0EEET22 1 ❑E1 1E1E E IEIE E E 50 W E Sewage & waste water properly disposed t E E E EunderCooked HISMY sus *0 pti, We,?, *,poa ftn s ........... Zk53 . .............. ... 51 19 El El T o ile t facil itie s pro pe rly c on stru cte d su pp lie d & cleaned El El El El El 24 El � Ei �❑ � u Pasteurized foods used . prohibited foods n c t offered El 52 [t E] Garbage & refuse properly disposed. facilities 1 El El El El "'Ciltex i"I .......... ....... _2143, 2647 .......................❑maintained 25 E] E] [P Food additives : approved & properly used �E El El El El El 53 Bill El Physical facilities installed. maintained & clean El El El El El 26 t El El TGxicsubstances Properly identifed stored, & used ElEl El El El 54 L El Meets ventilation & lighting requirements: designated areas used :4: EEI El El El El pitformaaaa with A'PPr*YeA,?xqre#ar*,s 76_64_21I41 _ Total Deductions: I 27� El � El Compliance with variance . specialized process reduced oxygen packing criteria or HACCP plan JEI IolEl El El 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. Page I of _ Food E stabtishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BASSETT 2 Establishment ID: 2018010213 M� Location Address: 1111 E 20TH ST M Inspection F-IRe-Inspection Date: 0612412016 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 Darn cold hold 40 BEEF HOT HOLD 146 CHICKEN HOT HOLD 149 slaw cold hold 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- k11=1j=1jL*W0 Person in Charge (Print & Sign):ways; Regulatory Authority (Print & Sign): g reg First Last ���} z, First Last kain Verification Required Date: REHS Contact Phone Number ( - 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 FdEstabtishmentlnspecfion Report,312013 Comment Addendum to Food Establishment Inspection Report Estabfislrm-wt J-�?Me: BASSETT 2 Estabfis'rm-wt 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_ 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