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Home My WebLink AboutBlack Olive Catering Visit 020344 01 31 11.jh.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources Division of Environmental Health Establishment Name: BLACK OLIVE CATERING Score: + # [,2606(b)]= Location Address,, 1826 BRIAN DR NE Date: 0 1 / 3 1 / a 0 1 1 Time; 0 1 3 7 City-CONOVER State-, NC Zip28613 Status Cede C Risk, [:] I II [[I IV BLACK OLIVE LLC 18 Idermittee. County-, Mailing Address: PO BOX 154 Current Establishment Its, CitV- CONOVER State:_ Zip-, Previous Establishment 10: Emen]Address: Lat. Long - Inspection_ 0 Name Change CN/ visit Seating, Wastewater SystemsHIM unicipalfCommunity FOn-site System Re -inspection Chan e CV Follow-up Water Supply: fflbiunicipareCommunity [:]On -Site Systern Rvisit Water sample taken today? CRITICAL VIOLATION RISK FACTORS Critical Violation Risk Factors = Contributing factors that increase the chance oldevelopIngfoodborne illness NA -Not Applicable NO - Not Observed GC -General Comment CDI - Corrected During Inspection R - Repeat Violation I# INAINO I I lets IGCICDII k� Personnel with infectious or communicable diseases restricted [ 3 15 Proper employee beverage or tobacco use [ 3 15 3 Hands clean and property washed 1 4 2 1 1 1 4 rJ inimal bare hand contact with foods 3 1,5 Handwashing facilities provided 3 15 6 Food obtained from an approved source 4 2 7 Food received al proper temperature 3 1,5 8 Food in good condition, safe and unadulterated 3 1,5 9 Shellstock tops retained 2 1 10 jjj+j� Food protected during storage, handling, display, service & transportation: written notice for clean plates , rta c e, cleaned S sacral Food contact surfacesan , 4me11d, approved th1da and sanrh -,es 3 31.+ 1.5 i—H 12 Proper handling of returned, previously served, and adulterated food 2 1 1 1 1 1 Proper cooking time and temperature Proper cooling Proper reheating procedures Proper hot holding temperatures Proper cold holding temperatures Time as a public health control, procedures& records Location Temp Item Location L01601042111 4 2 4 2 3 1.5 4 2 4 2 3 1.5 rATIONS, Temp Item Location LEM DENR 4007 (revised 01POS) Page 1 of 2 Food Service Establishment Insidection NC Department of Environment & Natural Resources Division of Environmental Health Establishment Name: BLACK OUVECKTERING Date, OV31/2011 1 Current Establishment ID- 2Q1§Q2QL44 GOOD 27�� Refrigeration and freezer capacity sufficient Proper cooling methods used Proper thawing methods used Thermometers provided and accurate Dry food stored properly & labeled accordingly Original container for storage of milk & shellfish 281 1 1 insects, rodents, and animals not present 2 1 29 Clean clothes, hair restraints 1 �5 30 Linens, cloths, & aprons properly used & stored 1 5 31 Washing truants & vegetables 1 .5 32 Not used for domestic purposes 1 5 331 1 1 In -use Lite nsils properly stored 1 5 34 Utensils & equipment property stored, air-dried, handled 1 .5 35 Sin gle-u selsingle-se ry ice articles property stored, handled, used 1 .5 361 1 1 Food & non-food contact surfaces easily cleanable & in good repair 1 .5 37 Approved warewashing facilities of sufficient size 1 .5 38 Ware aching facilities maintained„ test strips used 1 5 39 Food service equipment and utensils approved 1 .5 40 Non-food contact surfaces clean 1 5 MENWastewater discharged into approved, properly operating wastewater treatment & disposal system� other IMEME M by-products disposed of property moo[No — — ------- — -- — ----------- — — ------- — — — -- — -------- — -- . ...... __�Mw cross-connecfions MMOToilet and lavatory facllffies� supplied, properly constructed, clean, good repair, signs: provided Garbage property handled & disposed, containers properly maintained --------------- omm, Floors, walls, ceilings properly constructed, clean, in good repair M sets illumination requiremervts� shlefded� lighting & ventilation clean & in good repair MM MMMStorage spaces clean, storage above floor; approved storage fo I r m I �ops, bra I oms, hoses, & o I t h I a I r 11 he I to a Doors sell, -closing where required: all windows screened -- — -------- --- — Total Deductions MEN Successfully completed approved food= safety training COMMENTS� Inspection by; Report Received bj7 Pvrp:,m: Cwwa � eanag 130A-:A Snqj sin.Yaf exaNihmmts, rnp=tm L= 6apmnmv. 3. appy fa th Himay Adddwal. fa= rmy be aft�- -.Nczs0g-1'V"'2(c&aff ATTACHLIEHTS: EH S LD, 9; 1054-Huffman, Jason Page 2 of2 pay. BSAXCAC Odwulzbi CW,'fd h4kxllkaus Time Im 0 1 : 3 7 N,C. Department of Environment and Natural Resources Name: BLACK OLIVE CATERING Division of Environmental He,t � 0° 2018020344 Time Out; 0 1 ' 3 8 Total Time-, 1 minute 12 19 N.C. Department of Environment and Naturall RiGsoursigs I Name: BLACK OLIVE CUERING Division c)' Env iron mienta I Health ID: 2018020344 lmmlmm�� city: QQL4Q% .&R 11 m N.C. Deparlment of Environment and Matural Resourses Name: BLACK OUVE CATERING Division of Environmental! I lealth ID: 201802034.4 Street: 1826 BSI DR N,E COMMENT ADDENDUM City CONOVER V Para E3 Name� BLACKOLIVE CATERING N.C. Department of Environmert and Natural Res,our ses Division o'` Environmental Health ID18020344 Street. 1826 BRIAN OR NE City: CONOVER I/ Spell Location Temp Item Location T e rn p Item Location Temp