HomeMy WebLinkAboutBlack Olive Catering 020344 09 08 10.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BLACK OLIVE CATERING Score: 95.5 + (.2606(b)l= 945�5
Location Address" 1826 B,RIAN DR NE Date" 09/08/1010TIme'.0
City, CONOVER 13tatNC Zip: 28613 Status CodRisk El I El 11 0 lif R IV
Permitterli BLACKOLIVE LLC County" 18
Mailing Address, PO BOX 154 Current Establishment IDI 2018020344
City, CONOVER State:— Zip: Previous Establishment ID°
Email Address: Lat- Long.
Inspection Name Change CV visit seating: Wastewater Systems: [Eid unicipat/communityEjon-site system
Re-inspectlon status Change H CV Follow-up Visit Water Supipfy`
RelunicipalfCommunity []On -site System
I [:] Water sample taken today?
CRITICAL )AOLATION RISK FACTORS
CrifircalVialation Risk Factors= contributing factors that increase the chance cii'developtrigfoodborne illness
NA - Not Applicable NO - Not Observed 6 C - General Comment CDI - Corrected During Inspection R - Repeat Violation
r F# R
7_ --TGC CDIT 'NA NO I Pts
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
3
InIma'14ari
Handwas�lrrg -facUrfies provided
11,11 IN 111, , ',I 11;il� III 1 1 1
A i'i a , fi tl e It E
Food received at proper temperature
Food in good condition, safe slid unadulterated
ShellstoCk tags retained
F a rid prote cle d du on g slora ge, h an citing, d isplay, se ry Ic a tra n sis orlation', written n ofice fo r c lea n p late s
Food contact surfaces, cleaned & sanjfized� approved methods and sanifters
Proper handling of returned, previously served, and adulterated food
Proper cooking time anId temperature
Proper cooling
Proper reheating procedures
Proper hot holding temperatures
Proper cold holding temperatures
Time as a public health control, Drocedures & records
DENR 4007 (revised 01108) Page, I of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BLACKOLNEICATERING_ I Date: 09MO10 I Current Establishment ]D� 2018020344
I
GOOD RETAIL PRACTICES
NA I NO I I Pt s IGC I R
Toxic sutislances property identified, stored, used
3
15
7
Consumer advisory provided
2
1
Source in accordance with t5A NCB I SA A 700, hot cold water available,
under pressure
3
1,5
Food "'Tobliper W to
Refrigeration and freezer capacity sufficient
Proper cooling methods used
2
1
Proper thawing methods used
1
'5
Thermometers provided and accurate
1
5
Dry food stored properly & labeled accordingly
Original container for storage of milk & shellfish
Insects, rodents, and animals not present
... ... ... ... . . . . . .....
2
1
Clean clothes, hair restraints
1
A
Linens, cloths, & aprons properly used & stored
1
'5
Washing fruits & vegetables
1
'5
Not used for domestic purposes
1
In -use utensils property stored
Utensils; & equipment properly stored, alf-dried, handled
Slngle-uselsingle-service articles properly stored, handled, used
Otint'lliaidde "'I "Tent
Food & non -mod contact surfaces easity cleanable & in good repair
Approved warewashing facilities of sufficient size
Warewashing facilities maintained; test strips used
Food service equipment and utensils approved
Non-food contact surfaces clean
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
I
by-produ cts it ispo sed of p top efly
Toilet and lavatory facrfifie% supplied, properly constructed, clean, good repair, signs provided
Garbage properly handled disposed,, containers properly maintained
air A�
. .. .......... . .. . . ......
Mallon ctean & in good repair
rage for maps, brooms, hoses, & other items
------------
D acts self-c to sing whe re reoici ire d� all win dows sc: re ene d
Total Deduotions
SuV,essfully completed approved food safety training
COMMENTS:
Inspection by.
Report Received
ATTACHMENTS.
EHS I.D. #: 1654-Huffman, Jason
Page 2 of 2
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WC. Department of Environment and Natural Resources Name: BLACK OLIVE CATERING Time In: 0 9 1 4 Ljam
- [:]Pm
Division of Environmental Health ID: 201800344 Time Out, [:]am
Elpm
Street: 1826 BRIAN DR NE
Total Time:
COMMENT ADDENDUM OtY: CONOVER
Smoking Establishment? Heart Health Survey
[]Yes No E3Yes [:]No
spot t
slicer dirty; throughly wash, rinse, sanitize multi -use equipment after each use. componenits cleaned and sanitized
29 employees to wear hair restraints
34 protect utensils from contaminabom pans collecting debris, utensil drawer dirty
36 replace worn cutting boards
40 Glean shelves, carts inside coolers, door gaskets, etc
45 clean/repair floors, walls, ceilings as needed
x