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HomeMy WebLinkAboutIll Bambini 020403 05 17 17Food Establishment Inspection Report Score: 93.5 Establishment Name: IL BAMBINI Establishment ID: 2018020403 Location Address: 4440 N CENTER ST W Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 5 1 1 7 1 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 0 2 . 1 3 g pm Time Out: 3 . 0 5 pm Permittee: DIMAS B CHAVEZ Total Time: 62 minutes Telephone: (828) 994'4028 Category #: III Wastewater System: ❑� MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: 3 Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that iscmase the chancy otdevelnping foodborne illness. Public 0 e hh Interyentions: Castrol mea su ms to prevent foodborne ii In ese or inju ry. Good Retail Practices Good Retail Prectieesl Preventative measureslo conlrolthe addition ofpalhogens, ehemimis, and physical objects iota (nods. IX OVl I NA X Compliance Status UUi G61 R VR IN OUT NJA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653,2665-26H 1 ❑ ❑ PIC Present, Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ is Pasteurised eggs used where required + F ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source Q ❑ ❑ ❑ ❑ IM anagement, employees knawledge; res onslhillties & re ortin �0 ❑ ❑ ❑ Variance obtained for specialized processing 30 ❑ ❑ P P g metho ds �IF7 ❑ ❑ ❑ ❑ 3 ❑ Proper use of reporting, restriction & exclusian3 ❑ 7❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .265337 ® ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 ! Pre per atin tastin 9. drinking, or tobacco use 32 0 ❑ L] ❑ Plant food properly cooked for hot holding ❑ ❑ El Ll 5 ❑ If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 � ❑ ❑ ❑Approved thawing methods used< •a 71 El [IPreventing Contamination by Hands .2652, .2653, .7655,.2656 6 ❑ Hands clean & properly washed 4 QQ C] ❑ ❑ 34 Q ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7 8 ❑ El ❑ ❑ IJ o harp hand contact with RTE foods or pro- a a roved alternate rocedure properly followed H andwashing sinks supplied & accessihle Ell ❑ ❑ El❑ F1 ❑ ❑ ❑ ❑ Food Identification .2553 35 0 ElFood propefly Isbeled.orig inatcontainer z + a El El ❑ prevention of Foad Contamination .2652,.7653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36 4 ❑ Insects& rodents not present; no unauthorized animals ❑ 71 El 11 9 IQ ❑ Food obtained from approved sourcez ❑0 ❑ ❑ ❑ 37 Q ❑ Contamination prevented during food preparation, storage &display t o 71 El 11 10 El El�] Food received at proper temperature x : l El El 171 3s Q ❑ Personal cleanliness + a 71 El 1117 Q ❑ Food in good condition, safe &unadulterated .x a❑ El El Els 39 IN El Wiping cloths: properly used & stored i El El Elparasne 12 E] E] records available: shelislock tags, 2 destmction El ❑ ❑ ❑ 40 Q E] ❑ washing fruits & vegetables❑ El El El Protection From Contamination .2653, .2654 13 d ❑ ❑ ❑ Food separated & protected s 0 ❑ ❑ ❑ Proper Use of Utensils .2653,.2654 41 41 © ElIn-use utensils: properly stored 0 El El El © ❑ Food -contact surfaces: cleaned & sanitized s '❑ ❑ ❑ ❑ 0 ❑ Utensils, equipment& linens: properly stared, drled & han died + + 11 El El El 15 V ❑ Proper disposition of returned, previously served, jEj42 reconditioned. & unsafe food ❑❑ ❑ ❑ ❑ 43 LiSingle -use & single -service articles: properly stared & used + s El El El LlPotentially Hazardous Food TimelTeln perature .26'53 16 [� ❑ ❑ ❑ Proper cooking lime & temperatures ❑❑ ❑ ❑ ❑ 44 ❑ Gloves used properly + s 11 01010 ❑ ❑ 17 ❑ ❑ ❑ Proper reheating proceduresfor hat holding s ❑❑ El El[] Utensils and Equlpmerit .2653, .2654, 1663 ❑ T quipmen , ao non- oo ccntacl sur aces approved, cleanable, property designed, constructed, & used z a El El [It Li Ll❑ Proper cooling time & temperatures s = ❑ Li Li Li45 19 �] ❑ ❑ ❑ Proper hat holding temperatures s - El ❑ ❑ ❑ 46 ❑ Warewashing facilities: installed, maintained, & used; tact strips + ❑ ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures s EF 71 0 11 1147 L]tj Non-food contact surfaces clean + 0 ❑ El Li 21 El El El Proper date marking & disposition Iss ©0 © ❑ ❑ Physisal Fa#igfies .2654, .26$5,.2656 72 a s a public heath control: procedures & x ❑❑ ❑ ❑ El El El records records ❑ 48 0 ❑ ❑ Hot & cold water available, adequate pressure 2 + o LJ 11 Ll Consumer Advisory .2653 49 Plumbing installed; proper backnowdevices z t ID ❑ ❑ ❑ 23 ❑ ❑ J] I Consumer advisory provided for raw Or undercooked Foods ' 0 ❑ ❑ ❑ 50 IM ❑ Sewage & waste water Properly disposed z Highly 5usceptiblePopulations .2653 51 ❑ ❑ Toilet facilities: pmperlyconstructed. supplied & cleaned 7E o 24 ❑ ❑ �.] Pasteurized foods used; prohibited foods not = offered , 0 ❑ ❑ ❑ 52 ❑ Garbage & refuse properlydisposed; facilities maintaned + Chemical .2653, .2651 25 ❑ ❑ �i] Food additves. approved & properly used , a❑ ❑ ❑ ❑ s3 © ❑ Physical facilities installed, maintained & clean N 26 ❑ ❑ [ ] Tonccsubstancat properly identified stored. & ucod z ❑ ❑ ❑ ❑ 54 Q ❑Meets ventilation & lighting requirements; designated oreasused Conforman a wthApproved Prooedures .2653,.2654, .1658 Total Deductions:6. 27 ❑❑ Compliance with variance, speaalized processz reduced a en packin criteria or HACCP plan 0❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: IL BAMBINI Establishment ID: 201,9020403 Location Address: 4440 V SE NT ERST❑Inspection ❑Re -Inspection Date: 0511712017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: III Wastewater System: F MunicipallCommunity ❑ On -She System I • Munici allCommunit Email 1: Water Supply: y: ❑ p y ❑ 0n -Bile System Permittee: DIMAS B CHAVEZ Email 2: Telephone: +:828:1 994-4028 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp HAM REACH IN COOLER 40 CHEESE REACH IN COOLER 43 HAM PREP COOLER 55 TOMATO PREP COOLER 42 SHREDDED PREP COOLER 44 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 1 2-102.12 Certified Food Protection Manacer - C DID NOT HAVE CERTIFIED FOOD PROTECTION MANAGER ON SITE A— TIME OF INSPECTION. 20 3-501.16 (A'I(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P HAIV WAS OUT OF COLD HOLDING TEMPERATURE. CDI - ITEM HAD BEEN OUT FOR LESS THAN 2HRS AND WAS RETURNED TO REAC-I IN COOLER. 21 3-5a1 .17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - P= DELI MEATS AND CHEtSE WERE NOT DATE MARKED IN COOLER. CDI - ITEMS WERE MARKEDAND MUST BE USED WITI IIN 241 iRS. First Last Person in Charge (Print 8 Sign): dim as Chaves First Last IJ Regulatory Authority (Print & Sig n):LLIKE SEARS REHS 1D: 1896 - Sears, LLke V cation Required Date: 1 1 RE HS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Forrd Protection Program DiHHS is an equal opportunity employer. Paget of rood Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: IL BAMBINI Establishment ID: 201W20403 Observations and Corrective Actions Violations cited in this report must be corrected within the lime frames below, or as stated in sections 8-405.11 of thefood code. 4a 4-204'2 Equipment Openings, Closires and DefleCtOrS - C REPALCE TORN GASKETS CN REACH IN COOLERAS NEEDED. 47 4-602.' 3 Nonfood Contact Surfaces - C CLEAN GRATES ABOVE GRILL TO REMOVE GREASE BUILD IJP. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program DHHSisail equal opp"unityemploye r. ,' Page 3 of Food Establishment Inspection Report, 312013 N/ 5eell