HomeMy WebLinkAboutBennetts Smokehouse and Saloon 010639 12 31 09.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BENNETTS SMOKEHOUSE AND SALOON Score: 89 + # [.2606(b)] = 91
Location Address: 1819 FAIRGROVE CHURCH RD SE Date: 121 3 / Time: 2 : 0 6
City: CONOVER State: NC Zip: 28613 Status Code: A Risk: ❑ I ❑ II ❑ III 121 IV
Permittee: FAIR REST LLC DBA BEN SANDS County: 18
Mailing Address: Current Establishment ID: 2018010639
City: State: Zip: Previous Establishment ID:
Email Address: Lat. Long.
Inspection ❑ Name Change ❑ CV Visit 2 6Seating: Wastewater Systems: OMunicipallCommunity ❑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
# I NA I NO I Pts I GC ICDI I R
1 1 1 1 1 Personnel with infectious or communicable diseases restricted 1 3 1.5 1 1 1 1
2 Proper employee beverage or tobacco use 3 14
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
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
10 Food protected during storage, handling, display, service & transportation; written notice for clean plates & 1.5
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
13
Proper cooking time and temperature
4 2
14
Proper cooling
4
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
NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BENNETTS SMOKEHOUSE Date: 12/31/2009
n.n.'ryc n.' raranr
GOOD RETAIL PRACTICES
Preve ntltly P, mPasit re to control the introdi t cti on of nathonens ch er
Current Establishment ID: 2018010639
I#INAIN❑I I Pts IGC I R I
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 .5
23 Proper cooling methods used 2
24 Proper thawing methods used 1 .5
25 Thermometers provided and accurate 1 .5
26
Dry food stored properly & labeled accordingly
1 .5
27
Original container for storage of milk & shellfish
1 .5
.....
Prevention of Food
1
28
Insects, rodents, and animals not present
29
Clean clothes, hair restraints
1 .5
30
Linens, cloths, & aprons properly used & stored
1 .5
31
Washingfruits & vegetables
1 .5
32
Not used for domestic purposes
1 .5
Proper Use of Utensils
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
36
Food & non-food contact surfaces easily cleanable & in good repair
1 .5
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 .5
40
Non-food contact surfaces clean
1
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3 1.5
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
by-products disposed of properly
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
4 .5
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
1'1
49 Suc ssfully completed appr food safety training 2
COMMENTS: ATTACHMENTS: ❑
Inspection by: EHS I.D. 9: 1654 Huffman, Jason
Report Received b Page 2 of 2
Purpose: Gereral Statute 130A-248 re n£or Heal Se m rules go�errang the sa tiori o8£acilities where Food ar drink is provided ar served£ar pay. 15A NCAC 18A .2604 specified tke contents o£aninspection£arm to
record the results of inspections made o£such t £arm is lope t 'be. m making irspections o£restaurants, Food stards, drink stands, delicatessen, school lunchrooms, educational Food serer ces, ccsnntissa i , meat markets, and other
similar establishments. Preparation: Local emrirorunerdal health spec is sha am the Form every time anmspectinm is corducted Prepare an original and two copies: Far: 1. original to be left with the responsible pnsom. 2. Coly£ar the local health
department. 3. Copy for the Emironmerdal Health Senices Section Disposition: This £arm maybe destroyed in accordance with Stardard-8.B.6, Inspection Records, of the Records Disposition S cledule, pblisledby the N.C. Division of Archrves and
History Additional £oars maybe ordered from Division o£Erwuararental Health, 1632 hail Senace Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resources Name: BENNETTS SMOKEHOUSE AND Time In: 0 a
QAJ nnld
Division of Environmental Health ID: 2018010639 Time Out:
Street: 1819 FAIRGROVE CHURCH RD Total Time:
COMMENT ADDENDUM � --
City: CONOVER
Smoking Establishment?
F]Yes F] No
Heart Health Survey
F] Yes F] No
I/
Spell
employees drinks to be stored in location wheree if spilled will not spill on food or food contact surfaces and in cup with protective
lids --cups, moved to appropriate location
10 prepare meats of differing origins, vegetables at separate times to prevent cross contamination: cooling roasts in ice bath (in 3rd
compartment of sin k), thawing sh rimplfish (in 2nd compart�ment), holding raw chicken I ivers (in 1 st com partment�), storing unopened
box of mushrooms on drainboard--foods moved to appropriate locations
14 cool foods rapidly from 135 to 70 within 2 hours, then from 70 to 45 within the next 4 hours: wings in large container in cooler at 51
deg f--discarded
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