HomeMy WebLinkAboutBassett 2 010213 08 23 16.PL.PDFFood Establishment Inspection Report
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Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST -td Inspection [:1 Re -inspection
City: NEWTON State: NC Date: 0 8 3 / ;Z 0 1 6 Status Code: A
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Zip: 28658 18 Catawba Time In: 0 9 0 7 0 pm Time Out: 1 0 : 1 5
County: m — —0 Pm
Permittee: CANTEEN TotalTime: 1hr8rninutes
Telephone: Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 3
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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respGnsibil iti s g 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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poratare
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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 for hotholding
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No discharge from eyes. nose or mouth
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Hands clean & properly washed
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Thermometers provided 9 accurate
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Food properly labeled . original container 1001E]
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Handwashing sinks supplied 9 accessible
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Insects & rodents not present. no unauthorized
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Food obtained from approved source
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Contamination prevented duringfood
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 cloths properly used 9 stored
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Washing fruits & vegetables
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Food separated 9 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 use & single -service articles: properly
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Proper cooking time & temperatures
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Proper reheating procedures for hot holding
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approved cleanable, properlydesigned,
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Proper cooling time &temperatures
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Warewashing facilitiesinstalled. maintained. &HEEE
used: test strips
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Proper cold holding temperatures
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Proper date marking & disposition
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Time as a public health control: procedures &
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 for raw or
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Sewage & waste water properlydisposed
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Eundercooked
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Pasteurized foods used rohibited foods not
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Garbage &refuse properly disposed. facilities
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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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Total Deductions:
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Compliance with variance. specialized ro ce ss
reduced oxygen packing criteria oA CP planTi
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHHSisan 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-Ifie-Inspection
Date: 0812312016
City: NEWTON
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System: 0 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
liver mush heat lamp
115
ham reach in cooler 38
sausage heat lamp
117
tomato prep cooler 39
egg hot holding
147
chees prep cooler 39
gravy hot holding
151
egg hot holding
152
potatoes just cooked
189
egg reach in cooler
39
lettuce reach in cooler
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 -
Paper towel holder at back handsink empty. CDI replaced.
6-301.12 Hand Drying Provision - PF
22 Items that do not hold temp on hot bar and in warmer display must be marked with the time, then have 4 hours to use or discard.
CDI only open for breakfast for an hour, then will discard.
3-501.19 Time as a Public Health Control - P,PF
First
Person in Charge (Print & Sign): frances, hand
First
Regulatory Authority (Print & Sign): paige
In aM 510 1114119 ®- �- M
REHS Contact Phone Number ( -
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Last
Last
JL J
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.
7� A&
Page2 of FdEstabtishmentlnspecfion Report,312013