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Home My WebLink AboutEHPR-09-2023-45598.tif , (a ENVIRONMENTAL HEALTH Catawba County Government Center catawba county 25 Government Drive I P.O. Box 389 I Newton, NC 28658 public health Phone: (828) 465-8270 I Fax: (828) 465-8276 Email; FHHAdmir,istrestisue4xsistnnts@CntawhaConntyNC.umv Food Establishment Plan Review Application Type of Construction: New ❑ Remodel ❑ Existing 0 RTAP*! 1 "Revisions to Approved Plans:Provide a list of all changes to the previously approved plans.Revise application as related j� J Jf) 7 z -�� For REMODEL, specify the scope of work:, C/ l r +�- cr( - /1/ Name of Establishment: Startown Optimist/ Big Red Ball Field If existing, please give name of old establishment if known: --Address: 1481 Old Conover-Startown Road (Physical Address), Mailing: PO Box 1251 City: Newton State: NC ZIP Code: 28658 Phone(if available): 828-320-2045 Fax (if available): Owner or Owner's Representative: Carolyn Fulbright (Representative) Address: 1723 Wellington Avenue City: Newton State: NC ZIP Code: 28658 Phone (if available): 828-320-2045 Fax (if available): E-mail Address: startownoptimist@gmail.com Submitter: Carolyn Fulbright Company: Startown Optimist/ Big Red Ball Field Contact Person: Carolyn Fulbright Address: 1481 Old Conover-Startown Road (Physical Address), Mailing: PO Box 1251 City: Newton State: NC ZIP Code: 28658 Phone(if available): 828-320-2045 Fax(if available): E-mail Address: startownoptimist@gmail.com Title (owner, manager,architect,etc.): Treasurer/ Board Member I certify that the information in this application is correct,and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval. (Owner or Respo sible epresentative) Signature & Date: 9 - Daily Hours of Operation: " � art C' ' -x�/ Sun 12p-10p Mon 5p-10p Tue 5p-10p Wed 5p-10p Thu 5p-10p Fri 5p-10p Sat 8am-10pm Projected number of meals served daily: Breakfast: NIA Lunch: -100 Dinner: -200 Number of food deliveries received per week: NIA Number of seats: N/A Facility total square feet: 644 Projected start date of construction: Sow geTa°.9,"2023 Projected completion date: q %I23 Type of food service: (Select all that apply) ❑ Restaurant Cl Sit-down meals ❑= Food Stand ❑ Take-out meals ❑ Drink Stand El Catering/ El Delivery ❑ Commissary El Custom Self-Service Area El Meat Market ❑ Other(explain): Type of utensils used: Single-service (disposable): Multi-use (reusable): ❑ Plates El Glassware • Silverware ❑ Plates ❑ Glassware ❑ Silverware Will specialized processes be used as specified in Section 3-502.11 of the North Carolina Food Code? ❑ Yes ❑■ No If YES, indicate which processes will be used: ❑ Curing ❑ Acidification (sushi, etc.) ❑ Reduced Oxygen Packaging (eg: Vacuum) ❑ Smoking ❑ Sprouting Beans ❑ Other Explain checked processes: indicate any of the following highly susceptible populations that will be catered to or served: ❑ Nursing Home ❑ Child Care Center ❑ Health Care Facility ❑ Assisted Living Center ❑ School with pre-school aged children ❑ N/A Will any virtual brands be provided? ❑ Yes ❑■ No If YES, list brand names: Menu to be served: Estimated number of meals per week: Cold Storage: How was the volume of cold storage indicated below determined to be adequate? Thermometer Reach-in cold storage (in cubic feet): Walk-in cold storage (in cubic feet): Reach-in refrigerator storage: 3.59 ft3 Walk-in refrigerator storage: N/A ft3 Reach in freezer storage: 785 ft3 Walk-in freezer storage: N/A ft3 Number of reach-in refrigerators: 1 Number of reach-in freezers: 2 Cold Holding: List foods that will be held cold: (include equipment used) Refrigerator: Cheese, Slaw, Opened Ketchup, Opened Mustard, Opened Jalapenos, Opened Nacho Cheese, Cooked Hamburgers, Cooked/Uncooked Hotdogs Freezer: Frozen Hamburgers, Frozen Hotdogs, Ice Cream Sandwiches Hot Holding: List foods that will be held hot: (include equipment used) Skillet w/ Lid - Cooked Hamburgers Crockpot w/ Lid - Cooked Hotdogs, Chili, Nacho Cheese STAR Grill-Max Pro - Hotdogs Cooling: Indicate by checking the appropriate boxes how cooked food will be cooled to 41°F (7°C)within 6 hours. If"Other"is checked indicate the type of food: Hamburger/Hotdogs/Chili-Refrigerator Cooling Process Meat Seafood Poultry Other Shallow Pans ❑ ❑ ❑ ❑ Ice Baths ❑ ❑ ❑ ❑ Rapid Chill** ❑ ❑ ❑ ❑ (**Check only if rapid chill equipment such as blast chillers are provided.) Thawing: Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: Thawing Process Meat Seafood Poultry Other Refrigeration ❑ ❑ ❑ ❑ • Running Water less than 70°F(21°C) ❑ ❑ ❑ Cl Cooked Frozen ❑ ❑ ❑ J ❑ Microwave ❑ ❑ ❑ ❑ Food Handling Procedures: (Should be provided by owner/owner's representative) Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive (frozen,fresh, packaged, etc.) • Where the food will be stored • Where(specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, hot held, etc.) • When (time of day and frequency/day)food will be handled 1. Ready to eat foods: Edible without additional preparation necessary. e.g., salads, cold sandwiches, raw molluscan shellfish Pre-packaged chips, drinks, candy stored on metal racks and rotated out by date. 2. Produce; grains and pasta: e.g., beans, rice, macaroni N/A 3. Poultry: N/A 4. Meat: Arrives frozen/thawed, cooked on covered outdoor griddle, put in temperature controlled covered pan/skillet. A gloved volunteer then uses tongs to pull out food and prepare to order. 5. Seafood: N/A Dry Storage: Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: Food is purchased'as needed'and delivered by a volunteer. Where will dry goods be stored? Concessions upper shelves or Clubhouse storage racks. Square feet of dry storage shelf space: 150 ft2 Finish Schedule: Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls Ceiling Kitchen LVP Vinyl/Cove Base Sheet Rock Sheet Rock Bar N/A N/A N/A N/A Food Storage LVP Vinyl/Cove Base Sheet Rock Sheet Rock Dry Storage N/A N/A N/A N/A Toilet Rooms N/A N/A N/A N/A Dressing Rooms N/A N/A N/A N/A Garbage & Refuse Storage N/A N/A N/A N/A Service Sink N/A N/A N/A N/A Other: Other: Water Supply and Sewage: Water supply: ❑■ Municipal ❑ Well Sewer: 0 Municipal ❑ Septic Will ice be: ■ Made on premises El Purchased 'enthr-ireu Water heater(s): f 1 Tank type: a. Manufacturer and model: Bradford White-Model M14OL6DS7 b. Storage capacity: 40 gallons Electric water heater: Ma".5° kilowatts (kW) Gas water heater: N/A BTU's c. Water heater recovery rate (gallons per hour at 80°F temperature rise): N/A GPH Tankless: a. Manufacturer and model: N/A b. Quantity of tankless water heaters: c. Water heater recovery rate (gallons per minute at 80°F temperature rise): GPM (See Water Heater Calculators on the Plan Review Unit website to calculate recovery rate needed) Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ❑ ❑ ❑ ❑ Prep Sinks ❑ ❑ ❑ ❑ Handwashing Sinks ❑ ❑ 0 ❑ Warewashing Machine ❑ ❑ ❑ ❑ Ice Machine ❑ ❑ ❑ ❑ Garbage Disposal ❑ ❑ ❑ ❑ Dipper Well ❑ ❑ ❑ ❑ Refrigeration ❑ ❑ ❑ ❑ Steam Table ❑ ❑ ❑ ❑ Other: ❑ ❑ ❑ ❑ Other: ❑ ❑ ❑ ❑ Warewashing Equipment: Manual Warewashing: Size of each sink compartment(inches): Length: 32 in. Width: 22 in. Depth: 6 in. What type of sanitizer will be used? ❑ Chlorine ❑ Iodine ❑ Quaternary Ammonium ❑■ Hot Water ❑■ Other(specify) �{ gveia Mechanical Warewashing: /Cza4 ) f Will a warewashing machine be used? ❑ Yes ❑■ No Warewashing machine manufacturer and model: Type of sanitization: ❑ Hot water(180°F) ❑ Chemical General: Describe how cooking equipment, cutting boards, slicers, counter tops, other food contact surfaces and clean in place equipment that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: Counter tops-use disinfecting wipes or cleaning spray wl paper towels. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks)of air-drying space: Counter top racks,drying mat-on counter top close to sink Square feet of air drying space: -250 ft2 Handwashing: Indicate number and location of handwashing sinks: One Handwashing Sink - located at entrance of concessions. Employee Accommodations: Indicate location for storing employees' personal items (ex. coats, purses, medication, etc.): N/A (their vehicle) Refuse and Recyclables: Will refuse be stored inside? ❑ Yes ❑� No If yes,where: Provision for refuse disposal: ❑t Dumpster ❑ Compactor Will a contract for off-site cleaning of the dumpster/compactor be obtained? ❑ Yes El No If yes, indicate name of cleaning contractor: Will the dumpster/compactor be cleaned at the establishment? ❑ Yes ❑ No 10-- Describe location for storage of recyclables (cooking grease, cardboard, glass, etc.): N/A Service Sink: Location and size of service (mop) sink/can wash: WA Describe location for storage of cleaning implements (e.g. mops, brooms, hoses, etc.): Mop, Broom, Dustpan - located in Clubhouse Insect and Rodent Control: " How is protection provided on all outside doors? C� U✓t� CLOSiYtS ❑ Self-closing door ❑ Fly Fan ❑ Screen Door How is protection provided on windows (including drive-thru windows) or other openings to the outer air? ❑ Self-closing ❑ Fly Fan ❑ Screening ❑■ N/A C�S1iDv1S Linen: '� - ,,., / Indicate location of clean and dirty linen storage: ❑■ N/A(no linen storage on site) LIJ tiAWL�ln1� Poisonous and Toxic Material: Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: Kept on shelf under sink or in Clubhouse area. ACCOUNT NUMBER SERVICE ADDRESS 168 �,oRry 42002380-001 BIG RED BALL FIELD >v 11110= CITY OF NEWTON BILLING DATE DATE FROM DATE TO DAYS err b I.f •i P.O.Box 550 09/20/2023 08/10/2023 09/10/2023 31 Newton,NC 28658 ...1855 AMOUNT PAID • Due Date: 10/10/23 Balance Due: 371.36 Balance after Due Date: 381.36 1611 1 AV 0.495 P:1611 / T:11 / S: II'IIIIIIIIIIIIIIIII�IIsiJIiiiIIIIIIIIiIiuIIIIIIIIIIIIIIIII 'IIIIIIII�III�II�IIIIIIli�IIIIIIIIJIIII'Illll"I'I'Illl' .YYY r YF, • STARTOWN OPTIMISTS CITY OF NEWTON PO BOX 1251 PO BOX 550 - NEWTON NC 28658-1 251 NEWTON NC 28658-0550 1IIIIIIIIIIIIIII11111IIUIIIIIIIIIIIIIIiIIIIIIIIIIIIIIIIII II III AIL DETACH AND RETURN TOP PORTION WITH PAYMENT. PLEASE REMIT TO: City of Newton P.O. Box 550 Newton,NC 28658 Phone:(828)695-4300 www.newtonnc.gov Utility payments are accepted by credit card,debit card or ACCOUNT NUMBER SERVICE ADDRESS e-check on our website at www.newtonnc.gov and telephone at1-888-272-9829(Select Option 3;Jurisdiction 42002380-001 BIG RED BALL FIELD Code 3887)-view your utility account(s)online as well.You BILLING DATE DATE FROM I DATE TO DAYS may also pay by mail: City of Newton, PO Box 550, Newton NC 28658 or in Dropbox outside City Hall at 401 09/20/2023 08/10/2023 09/10/2023 31 N Main Ave,located at left of steps beside main entrance. DESCRIPTION METER PREVIOUS CURRENT USAGE UNITS AMOUNT ! READING READING WATER 79568989 343200 360300 17100 Gal 84.94 SEWER 132.91 GARBAGE 153.51 UTILITY SERVICE TOTAL PREVIOUS BALANCE 141 .37 WATER & SEWER 217.85 PAYMENT APPLIED -141 .37 GARBAGE 153.51 CREDIT/ADJUSTMENT 0.00 CURRENT BILL AMOUNT 371 .36 TOTAL DUE ' 371 .36 COMMENTS: If you pay by check and your check is not paid on presentment or is otherwise dishonored,as our condition to acceptance of payment by check you agree to pay the maximum penalty allowed by state law in the event of dishonor.You also agree that we may electronically debit or draft your account for this charge.Also,if your check is returned for insufficient or uncollected funds,your check may be electronically re-presented for payment.