HomeMy WebLinkAboutBlack Olive Catering Visit 020344 03 30 12.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* BLACK OLIVE CATERING Scorn: * [2606(b))=
Location Address, 1826 BRIAN DR NE Date: Time: 0 5 4 4
City, CONOVER State: NG Zi28613 $tatus Code: Risk 1:1 f 1:1 it El 111 91 IV
I BLACK OLIVE LLB Permittee, County-, 18
Mailing Address'. PO BOX 154 Current Est ablishrrient IC): 2018020344
City: CONOVER State,_ Zip; Previous Establishment IU
EmadAddress Lat, Long,
Inspection CV vim Wastewater T
Re -inspection 1:1 Name Change OV Follow-up a 0 0 Seating. systirnos� Mm unrcipalrCommundy []0n-8fte System
visa W ater SU P ply � Him unicipaircommunity [:]Onsfte system
[] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
CriticalVIolation Risk Factors= Contributing factors that increase the chance of develop ing foodborne illness
NA -Hot ApplicableNot Observed 6 C - General Comment CDJ - Corrected During Inspection R - Repeat Violation
Proper employee beverage or tobacco use
Hands clean and property washed
4
2
4
Minimal hare hand contact with foods
.3
3.
5
Haridwashing facilities provided
'Approlved,S46urce 600 2612,26
6
Food obtained from an approved source
4
2
7
Food received at proper temperature.
A
8
Food in good condition, safe and unadulterated
9
Shellstock tags retained
2
1
. .. . .. . . . ... ... ... ... ... ... 40, 1s1j,,.21iktt -2#114,.�
------------- *46* 4
—7 -------
Food protected during storage, handling, display, service &transportation; written notice for clean plates
3
1,5
Food rooted surfaces cleaned & sanitized-, approved methods and sandizers
3
1.5
Proper handling ofreturned, previously served, and adulterated food
2
1
2
13
Proper cooking time and temperature
4
2
14
Proper cooling
4
2
15
Proper reheating procedures
3
1 5
16
Proper hot holding temperatures
4
2
...........
Proper cold ! holding temperatures
4
2
l 118E
Time as a pulillic health control, procedures & records
3
1 .5
. ... ... . T
Item
Location Terrip llern Location Temp Item
Location
Ternp
12
CIE 4007 (revised Gli`08) Page t of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resoiurces
Division of Environmental Health
Establishment Name: BLACK OLIVE CATERING Datei 03130(2012 1 Current Establishment ID, 2018020344
0000 RETAIL PRACTICES I
Toxic substances properly identified, stored, used 3
0 4hrlsu r4 Or'A 441S or"Y",
Consumer advisory provided 2
Source in accordance with 15A NOAO 18A 1700; hot & cold wale r available, under pressure 1 3 1,5
Refrigeration and freezer capacity sufficient 1
Proper cooling methods used 2
Proper thawing methods used 1 5
Thermometers provided and accurate 1 5
Food,
Dry food stored property & labeled accordingly
0 rnnnal container for storage of milk & shellfish
281
1 1 insects, rodents, and animals not present
2
29
dean clothes, hair restraints
30
Linens, cloths, & aprons property used & stored
F31
Washing fruits &Yegelables
1
5
3 2
Not used for domestic purposes
1
5
In -use utensils property stored
Utensils & equipment properly stored, alrAried, handled
Surgle-uselsingle-service articles proDefly stored, handled, used
1 _5
Food & non-food contact surfaces easily cleanable & in good repair
Approved warewashing facififies of sufficient size
Warewashing facilities rnaintaflned, let strips used
Food service equipment and utensils approved
Nmfood contact surfaces clean
Wastewater discharged into approved, properly operating wastewater treatment & disposal sqstem� other
by-products disposed of properly
No vross-connections
constructed, clean, good repair, signs provided
-------- -------------------------- - --------- --------
.............
M eels !]to minati on re q uArement% sh i elded', fighting & ventilation clean & in good repair
MM"StIorlalge"I'spalcle's crealn', slolrage, a flaor-,111approv"eld'', storatre"for mops, broolms, hosles, & other iterris
Total Deductions
YrR
its completed approved food safety training
N,G, Dep a rtment of Env ironmeni and Naturat Re source [ Name I- BLACK OLIVECATERM
Time In: 0 5 : 4 4
Division of Environmental Health
1U 201802�0344
Street, 1826 BRIAN DR NE
Time Out 0 5 : 4 5
Total Time. 1 minute
19