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HomeMy WebLinkAboutMarie and Twannette's Bakery and Cafe 011258 05 22 17Food Establishment Inspection Report Scare: 98 Establishment Dame: MARIE AND TWANNETTE'S BAKERY & C Establishment ID: 2018011258 Location Address: 31 N COLLEGE AVE *Inspection ❑ Re -Inspection City: NEWTON State: NC Date: 05 1 a a 1 20 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 1 1 : 4 0 fl pm Time Out: 1 2 : a 55 Pm Permittee: MARIE AND TUVANNETTE'S BAKERY & C Total Time: 45 minutes Telephone: Category #: II Wastewater System, : FDA Establishment Type: y- ❑MunicipallCommunity ❑On -Site System No. of Risk Factorllntervention Violations: Water Supply; FG�MunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feclnrs that iscmase the chanes otdevsl0ping foodborne illness. Public 0 e hh Interyentions: Castrol mea wms to pre re nt fo od bome it In ese or inju ry. Good Retail Practices Good Retail Preatieesl Preventative measureslo conlrolthe addition otpalhogens, chemicals, and physical objects iota mods. IX OVl I NA X Compliance Status 0Ui 661 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 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ m Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source Q 1:10 ❑ 2 A ❑ IM anagement, employees knawledge; respun sibillties & re orfin ❑0 ❑ ❑ ❑ 3p ❑ ❑ Variance obtained for specialized racassin P P g metho ds t1F7 ❑ ❑ ❑ ❑ 3 � ❑ Proper use of reporting, restriction $ exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Praetlnes .2652, .265337 }� uJ ❑ Proper cooling methods used, adequate equipment for tamperatura control L-❑ El 11 ❑ 4 ❑ Proper eating, tasting, drinking, or tobacco use ❑r Q Q ❑ ❑ 32 Q ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 1 RV ❑ 1 If o discharge from eyes. nose or mouth El ❑ ❑ ❑ 33 ® ❑ C] ❑ < •a ❑ Approved thawing methods used El 11 Peerenting Centaminatian by Hands .7652, .26 53, .7655,.26$6 6 ❑ Hands clean & properly washed 4 QQ ❑ [3 ❑ 34 J ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7 8 0 ❑ ❑ ❑ 11 o baro handc ontact with RTE foods or pre- ❑ a roved alternate rocedure ro erl followed ': Handwashing sinks supplied & accessible z Ell ❑❑ ❑ It], F1 I ❑ ❑ ❑ Food Identification .2553 35 ElFood propeflyIsbeled.originatcontainer z + o El El ❑ prevention of Foad Contamination .2652,.2653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36 ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 N1 ❑ Food obtained from approved sourcez ❑ 0 ❑ ❑ ❑ 3T ® ❑ Contamination prevented during food preparation, storage &display t o El El 1110 El El � Food received at Proper temperature x : l El El 171 38 [I OF Personal cleanliness + a ❑ 171 ❑ 17 N El Food in good condition, safe &unadulterated .x E E] El 1:1 39 11 .I ❑ Wiping cloths: properly used & stored + .i ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shelislock tags, 2 parasne destmction ❑ ❑ ❑ ❑ 40 m E]❑ washing fruits & vegetabkc ❑ El El El Pr*te66on From Contamination .2553, .2654 13 [A ❑ ❑ ❑ Food separated & protected 3 , El El El ElProper Use of Utensils .26$3,.2654 41 m E]In-use utensils: properly stored 0 El El ❑ 14 14 © L] cleaned & sanitized s El ❑ ❑ ❑ 42 LlUtensils, equipment& linens: properly stared, dried &handied + ❑� El El Elt 5 ❑ Proper disposition of returned, previously served, reconditioned. & unsafe Food ` ❑❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stared & used + s ❑ ❑ ❑ ❑ Poteintally Hazardous Food TImelTen perature 1653 16 ❑ I ❑ 1 ❑ 11 Proper cooking lime & temperatures ' ❑❑ ❑ ❑ ❑ 44 A ❑ Gloves used properly + s Q ❑ ❑ ❑ 17 ❑ ❑❑ 4 Proper reheating proceduresfor hat holding s ❑❑ El El❑ Utensils and Equlpmerit .2653, .2654, 1663 45 1 ❑ qurpmen ,ao non-food ccntacl surfaces approved, cleanable, property designed, constructed, & used z t a ❑ ❑ ❑ 18 LJ LJ Ll IN Proper cooling time & temperatures s LIE] ❑ L] ❑ 19 ❑ ❑ ❑ m Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 1 ❑ Warewashing facilities: installed, maintained, & used; tact s trips + s ❑ ❑ ❑ ❑ 20 ❑ ❑ ❑ N Proper cold holding temperatures �❑ ❑ ❑ ❑ 47 0 ❑ Non-food contact surfaces clean + : El ❑ ❑ ❑ 21 ❑ ❑ ❑ IN Proper date marking & disposition a❑ ❑ ❑ ❑ Pkysisal Fa#igfies .2654, .26$5,.2656 22 ❑ ❑ ❑ Q Time asa public heath control: procedures & x ❑ ❑ ❑ records ❑ 48 [N ❑ ❑ Hot & cold water available, adequate pressure 2 + Q ❑ ❑ ❑ ConsumerAdrisoty .2653 49 Q ❑ Plumbing installed; proper backnowdevices z t ID ❑ ❑ 73 ❑ 11 ❑ m Consumer advisory provided for raw or undercooked Foods H1I ' EI ❑ ❑ ❑ 50 ❑ Sewage & waste water pmperlydispased 71 'Q ❑ ❑ ❑ Highly 5usceptiblePopulations .2653 51 ❑ ❑ Toilet facilities: pmperlyconstructed. supplied & cleaned 7E EEE 24 ❑ ❑ N] Pasteurized foods used; prohibited foods not = offered , 0 ❑ ❑ ❑ 52 ❑ Garbage & refuse props Fly disposed; facilities maintaned ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ Food additives. approved & properly used a❑ ❑ ❑ ❑ 53 ❑ © Physical faciities installed, maintained & clean i ❑ ❑ ❑ 21 ❑ ❑ �] To>ccsubotancat properly identified ctorod. & uted z < ❑ ❑ ❑ ❑ $q ❑ Meals ventilation & lighting requirements; designated oreasused ❑ ❑ ❑ Conformance w4hApproved Prooedures .2653p .2954. .1658 Total Deductions: 2 27 ❑ I ❑ Compliance with variance, speaalized process, z reduced a en packin criteria or HA KP 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 Estabiis hment Name: MARIE AND TVVANNETTE'S BAKERY & C Location Address: 31 N COLLEGE AVE City: NEWTON State: NC County: 18 Catawba Zip: 28658 Wastewater System: F MunicipallCommunity ❑ On-Stle System Water Supply: R1 MunicipallCommunity ❑ On -Site System Permittee: MARIE AND TWANNETTE'S BAKERY & C Establishment ID: 2018011258 ❑Inspection ❑Re -Inspection Date: 0512212017 Comment Addendum Attached? ❑ Status Code: A Category #: II Email : teresabnnc(u)gmai Lcom Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp COOKED REACH IN COOLER 40 CHEESE PREP COOLER 41 LETTUCE PREP COOLER 43 TURKEY PREP COOLER 41 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. Z. 2-401.11 Eating Drinking, or Using Tobaccc - C DRINKS FOUND ON FOOD PREa TABLE. p 1l �] a Ali I � I i�'1►►►1 �:� � i I [�l►1 � �l [�1! 1, �:Z�IU � Nl HI�Iry I [�l � 1 38 2-402.11 Effectiveness -Hair Restraints - C EMPLOYEES MIDST WEAR APPROVED HAIR RESTRAINTS IN FOOD aREPAREAE_ 53 6-201.11 Floors, Walls and Ceilings-Clearability - C REPAIR FLOOR AT REACH IN COOLER Person in Charge (Print 8 Sign): Regulatory Authority (Print & Sig n):LUKE First First REHS 1D: 1896 - Sears, LLke REHS Contact Phone Number ( } - Las! - ) AA A -p-, Last SEARS reffication Required Date: 1 1 North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DiHHS is an equal opportunity employer. Paget of rued Establishment In spectlon Report, 312013 I/ spell Comment Addendum to Food Establishment Inspection Report Establishment Name: MARIE .AND7NANNETTE'SBAKERY &C Establishment ID: 2018011258 dbservatimis and Corrective Actions Violations cited in this re art must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. All North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • FoDd Protection Program M`y DHHSisail equal o pp"u n ity employe r. 1 Page 3 of Food Establishment Inspection Report, 312013 seal)