HomeMy WebLinkAboutBlack Olive Catering 020344 06 18 10.jh.pdfNIC Department of Environment & Natural, Resources
Food Service Estaiblllsh+�Olp�el�"��L Division of Environmental Health
Establishment Name- BLACK OLIVE CATERING Score- 9&5 [2606(b)] = 98,5
Location Address. 1826 BRIAN OR NE Date0 6 1, 8 2 0 1 0 TinrI 1 1 4 '7
(�-rtyGONOVER State, NC 28613 Sta Risk-, ED EDI DIII EEIV tus Code A
Perrbrittee: BLACKOLIVELLC County: 18
MallingAddress: PO 15OX 154 Current Establishment ID. 2016020344
City CONOVER Stag:; Prevlious E1alckshment ID . ................
Email Address: Lat Long,
inspection 1:1 Name Change r_V visit Seating: blast aler Sy stems: Eflec unoc 1paYCommun rIr-Site System
Re -Inspection 0 status change, H CV FoRow-up Water Supply, [Ept unrcIpaY(,ommumI,-yE]0n-8lle System
Visit D Water sample taken hodsy7
CRITICAL AOLATION RISK FACTORS
(.'rilroal violation Risk Factors= coninbuting factors I incteavelhe chance of develop Ing foodborne inness
NA -'{spot
ot Applitcable NO - Not Obseirved 6 C - Genefall Corm merit CD1 - Corrected During linspection R - Repeat Violation
—T— T- Pts--TGC CDIT R
Personnel with Infectious or communicable diseases restricted
Proper employee beverage or tobacco use
3 15
3 15
Hands clean and properly washed
4
2
Mininial bare hand contact with foods
3
1,5
Flandwashim; facAlflies provided
3
1 5
A.. .. .. .. .. .. .. .. .. .. .. ..
.. ..
Food obtained from an approved source
4
2
Food recervecl at proper tArnperature
3
1 5
F r ood in good condi1lon, safe and unadulterated
3
1,15
Shollslock tags retained
2
1
food probacted during slorage, hand lingi ftpiey, servite & lrairiSportarfionWrAfteft nOUce Nr 0earr Plates
Food Contact SUII cleaned & Samlized approved methods and sanitizers
Proper handling of returned, previously strfed, and adutterated food
Proper cooking time and temperature
Proper tooling
PrCI Mhealrov PrOtedureS
Proper hot holdrrig1empefalures
Proper coirf hoiding temperatures
Time as a rmbft, hrrafth control, pros edures records
Item LocatiGn Tamp Item Location Temp Item Localron Tamp
celery walk in 38
milk walk-in 39
L01#115042111
DEER 4007 (revised DIM) Page 1 of 2
Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name.- BLACK OLIVE CATERING Date, WIN2010 CurrentEstatifishrment1iD: 2018=344
0000 R,9TAIL PRACTICES
NAIN01 I Pt s [GC I R
Toxic substances property identified, cored, used 1 13 1 , 15
Consumer advisory provided 1 2 1
Source in accordance with 15,E NCAC 18A A 700; hot is cold water avadable, under pressure 1 3 15
Refrigeration and freezer f apacity sufficient "1
roper casting methods used 2 1
Proper thawing methods used
Thermometers provided and accurate
Dry food stored properly. & labeled accordingly
Original ronlarnw for storage ofmdk & sheillish
insects, rodents, and animals not present
2 1
Masan clothes, hair restraints
Linens, cloths, & aprons properly used stored
Washmg fruits &vegetables
Not used for domestic purposes
In -use utensils prop oTA stored
Utensrts & eqWpment properly stored, ar-dried, handled
80gle-uselsingle-service articles properly stored, handied, used
36
Food & non-food contact surfaces easPy cleanable & in good repair
1
5
�37
Approved warewashing facilities of sufficient size
1
5
38
Warersa0flng facddes maintained,-, WA straps used
5
39
Food service equipment and utenvIs approved
#
40
Non-food contact surfaces clean
111
Waidewaler drscharged into approved, property operafing wastewaler treatment & dhiposal system,,, other
by-pred ucts dIsposed of properly i��'
Toilet anti trivalory facflflles� supplied, properly constructed, c1ban, good repair, sojns provided ....................
G a rbage properly handWd & disposed; containers properly maintained
Floors, walls, ceilings property constructed, clean, In good repair
M eetS ]Iuminatlon recrulrements; shielerad, fighfing vantilahon c loan & in goo! re pafr
Doors self -closing where rrrqulred� all wln dows screened
Toltall DeduOctloTs
Successfully completed appra*emcod safety training
COMMENTS -
Inspection by:
ATTACHMENTS:
1654-Huffirrian, Jason
Page 2 of
dqw,unat, 3, C%vfx ew rwiUmeall Ikdh Samil
Hmy- Aftwalfmm inis" o4irivftom Vr*m I
9ba* wvlaxwL kq-A 1,0
fto)�d uwxadmi vdh Recouk
CWW'lPA**'r;C' MWM(P�krep
qwfkd 0a
2, Cqyfwtlr* h<411*11t
Dinnmefkdims ad,
IN.C. De partment of Environment and Natural Re
Djv€sjon of Environmental Health
35 do not, rouse single serviice articles
39 foodservice equipment to be nsf or equal
40 clean door gaskets, shelves door handlies.
Name BLACK OLIVE CATERING Time, In:
lU 2018020344 Time DA
Street, 1826 BRIAN OR NE Total Time,
CiN: —CONOVER
1 1 : 4 '7 am
[:]PM
[:]am
DpM
Smoking Establishment? Heart Health Survey
F]Yes F I/
]No OYes EJND S0611
El