HomeMy WebLinkAboutBassett 2 010213 03 15 12.JH.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* RA SETT Scow 95-5 - * [2606(b))= 975
Location Address, 1111 E 20TH ST Date: 031 1 5 / 1Tmrie:o 8 ` 3 3
L---L --- j I L ---- L ---- j
City, NEWTON State;Cip28658 $tatusCodeA
— Prisk [:] I [:] it [:] III Ej] IV
Permittee; CANTEEN County-, 18
Mailing Adclress, 3,050TATEBLVDSE
Current Establishment ID: 2018010213
City, HICKORY State,_ Zip-, Previous Estabhshment if
EmallAddressi, Lat, Long,
Inspection Narne Change CV Visit 8 5 Seating, Wastewater Systems, [Mm unicipave-ommuno [:]Ori-Site Syste
Re -inspection El status change H CV Follow-up Water supply� Mm unicipalfcommundy [:]On -site systle
Visit [:] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Crifical Violation Risk Factors= Contributing factors that Increase the chance of developing foodborne illness
NA -Not Applicable NO - Not Observed 6 C - General Comment CDl - Corrected During Inspection R -Repeat Vildtatil
7 now I
IMMUMM I
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean and properiV washed
4
2
M inimal bare hand contact with foods
3
1.
Handwashing facilities provided
3
.............................
Food obtained from an approved source
4
2
Food received at proper temperature
1, 5)
F oad In good condition, safe and unadulterated
3
1 5
Shellstrock tags retained
P M is 2611 ..................
ti ition
Food protected during storage, handling, display, service & transportation; written notice for clean plates
3
1 5
Food contact surfaces cleaned & sanrfized; approved methods and sanitizers
1.5
Proper handling ofreturned, previously served, and adulterated food
2
1
Proper cooking time and temperature
4
2
Proper tooling
4
2
Proper rehearing procedures
3
1,5
Proper hot holMng temperatures
4
2
Proper cold holding temperatures
4
2
Time as a public health control, procedures & records
3
15
Item Location Temp Item
GREEN REACH IN COOLER 44 TOMATOES
MAC AND REACH IN COOLER 43 LIVERMUSH
EGGS HOT LINE 144
CHEESE SANDWICH PREP 41
Location Temp items
SANDWICH PREP 39
HOT LINE 167
Location Ternp
INSTALL HANDStNK ADJACENT T01WITHIN FRONT PREP/GRILL AREA, INSTALL CAN WASH, TXTFAIL SLOPED TO DRAIN
WITH 4" CURB. USE TEST KITS TO MIX SANlTIZING SOLUTION—SANITIZER TOO STRONG
FRANCES HAND, 7404104,10-28-10
DENR 4007 (revised 11li`08) Page I of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resoiurces
Division of Environmental Health
Establishment Name: BASSETT2 Datei 03/1512012 1 Current Estabfishrnent� ID, 20180102113
1 1
GOOD RETAIL PRACTICES
Toxic substances property identified, stored, used 3 15
04 'U*et'Ad
Consumer advisory provided
Source, in accordance with 15A NC AC 18A 1700hot & cold water available, Under pressure 1 3 1,5
Refrigeration and freezer capacity sufficient
Proper cooling methods used 2 4V
Proper thawing methods used 1 5
Thermometers provided and accurate 15
IF'oe"d S
Dry food stored properly labeled atcordingly 1 5
0 riginal container for storage of milk & shellfish 1
5
281
1 1 insects, rodents, and annuals not present
2
29
Clean chitties, hair restraints
Lnena cIotS,&apron,prop
property used & store
'5
31
R
fruits &vegetables
1
.5
2
Not used for domestic purposes
In-us;e utensilsproperly stored
Utensils & equipment property stored, ajrAfled, handled
single-uselsingle-service articles property stored, handled, used
Food & non-food contact surfaces easily cleanable & in good repair
Warewashing factittles rnainlaflned� test sirlips used
food service equipment and utensils approved
Non-food contact surfaces clean
Wastewater discharged into approved, properly operating wastewater treatment & disposal sysfem� other
by-products disposed of properly
MMI-Toilet
and lavatory facilities', supplied, properly constructed, ctean, good repair, signs provided
----- -------- - ------------------------------- - --------------------- ------------------------------------- - ---- ----- - ----------------------- ---- ------------- -------- --------------- - - - ---------------------------
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eats illumination requirement% shhuded,, fighting & ventilation clean a in goodrepair
MM"StIorlalge
spacles ciesin, sto'calge ablove floor';1"approved storage"'Iflor, maps, aroornS, hoses, other Aerns
--- ------ ---
Total Deductiord�
N,G, Department of Environmeni and Naturat ResourtpA
Name,-
BASSETT2
Time In: 0 8
El
Division of Environmental Health
1U
2018010213
Time Out, 0 8 3 4
� �11
Street:
1111 E20THST
COMMENT ADDENDUM
Total Time . 1 minute
OtY"
NEWTON
19
L 'y. NIL
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