HomeMy WebLinkAboutBassett 2 010213 11 14 11.JH.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* BASSETT2 Scow 96 - * [,2606(b)) = 98
Location Address, 1111 E 20TH ST Date: 11/14/,)011Tmrre: 1 1
City, tate; NC 28658 A
zip Status Code: Risk,, Elf ElIf 1111, liliv
Permittee; CANTEEN County-, 18
Mailing Address, 3,050TATEBLVDSE
Current Establishment IL): 20180102,13
City, HICKORY State,_ Zip-, Previous Establishment ]a
EirrialfAddress: Lot, Long,
inspection Name Change CV visit 8 5 Seating Wastewater Systems., [EM unicipallCommunity n-Site Systern
Re -inspection 08tatus Change H CV Follow-up W[E ater supply. slunicipaUCommunity [:]On.Site System
Visit Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
GrificalViolation Risk Factors= Contributing factors that increase the chance of developIngfoodborne illness
NA - Not Applicable NO - Not Observed 6 C - General Comment CDJ - Corrected louring Inspection R - Repeat Violation
# NA Nil I Pts IGCICDII R I
Personnel With infectious or communicable diseases restricted 1 11 15
Proper employee beverage or tobacco use
Hands clean and property washed
4
2
4
Minimal bare hand contact with foods
5
5
Handwashing facilities provided
1±5
A�pprovred, touirc*"', 11141-20116121622
6
Food obtained from an approved source
4
2
7
Food recerved at proper temperature
3
15
8
Food in good condition, safe and unadulterated
Shellstock tags retained
2
1
to
Food protected during storage, handling, display, service & transportation; written notice for clean plates
3
1,5
11
Food contact surfaces cleaned & sarrlfizedo approved methods and samlizers
3
1*
12
Proper handling ofreturned, previously served, and adulterated food
2
1
7,7" 7 7 7
13
Proper cooking time and temperature
4
2
14
Proper tooling
4
2
15
Proper rehearing procedures
3
15
16
Proper hot holding temperatures
4
2
17
Proper cold, holding temperatures
4
2
18
Time as a public health control, procedures & records
3
15
j'#Mfr0,'ftATT,00 9"SV T10 09
R 0 OR ' A
Item
Location Temp Item Location Temp Item
Location
Tenon
CORN 60GS HOT LINE 150
CORN
HOT LINE 160
CHEESE
SANDWICH LIN E 42
CUT
SANDWICH LINE 42
6 8'M"M LENT S:
FRANCIS HAND, 7404104,10-28-10
soil
DEER 4007 (revised Glf08i Page I of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BASSETT2 Datei 11/14/2011 1 Current Establishment ID, 2018010213
1 1
GOOD RETAIL PRACTICES
Toxic substances property identified, stored, used 3 1.5
04 'Utpet'Ad #Y
Consumer advisory provided
Source in accordance with 15A NC AC 18A 1700, hot & cold water available, under pressure 1 3 15
Refrigeration and freezer capacity sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers proyided and accurate 5
7" . . ....
Dry food stored properly & labeled accordingly 5
Original container for storage of rnflk & shellfish
281
1 1 insects, rodents, and anittrals not present
2
29
Clean clothes, hair restraints
30
Linens, cloths, & aprons property used & stored
31
Washing fruits &vegetables
1
5
32
Not used for domestic purposes
1
5
In -use ute nsi Is p rop e rly sto red
Utensils & equipment properly stored, ajr�dried, handled
Singlie-uselsingle-service articles properly stored, handled, used
-- — ---- ----------------------- --- — --------- — - — ------------........ . . . ............. ...............
jj� ii NINE I
Food & non-lbod contact surfaces easily cleanable & in good repair
Watewashing factiftles maintained" test strips used
Food seryice equipment and utensils approved
-------- — ------
Non-food contact surfaces clean
Wastewater discharged into approved, properly operating wastewater treatment & disposal systenr� other
by-products disposed of properly
lavatory facilines', supplied, properly constructed, clean, good repair, signs provided
-- - ----------- - --------------------- -- ----------------------------- -------- -------------------------- ---------------------------
ge
Mltoo6a"
F ,8�, ,
wall$ celin P, i
==I
_!.. .............................
M eets illuminati on re it uirernient% sh i eld a d', fighting & ventilation cle an & in good repair
mm"Storlagell
spaces clealln, starage, ablove fIoor;111ap1pr1ov11ed starlatre"for mlops,l broorns, hoses, & other Aerns
-------------
Total Deducti
Successfultf completed a
C4MMENTS.,
Inspection by:
Report Received b
food safety training
U
EHS I.D. #.
2
ATTACHMENTS; El
1654-Huffman, Jason
Page 2 of 2
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N.C. Department of Environment and Naturat ResourcesName-
BASSETr2
Time In, 1 1 0 7
Dwi i n of EnvironmentiP Health
ID:
201 010 1
Time Out: 1 1
COMMENT ADDENDUM
Total Time:
it'Y;
NEWTON
11 THOROUGHLY WASH, RINSE SANITIZE MULTI -USE EQUIPMENT AFTER •AGREASY.—COMPONENTS
PLACED Ps AS i
23 COOL FOODS RAPIDLY IN SHALLOW P:ANS--PAN OF BAKED BEANS (DEEP IN PAN) IN REACH IN COOLER AT 42 DEJ
F--WITH MUCH CONDENSATION
29 BASSETT EMPLOYEE USING EQUIPMENT/UTENSILS IN KITCHEN TO PREPARE FOODS FOR PRIVATE PARTY. ENSURE
THAT
ANYONE USING FACILITIES IS WELL-INFORMED ON RULES PERTAINING
LING ESTABLISHMENTS.
ANYONE USING FACILITIES BECOMES AN EMPLOYEE i IS THEREFORE T0_2600 RULES AND
REQUIREMENTS,