HomeMy WebLinkAboutBalls Creek Elementary 110001 04 23 12pm.pdfFood Service Establishment Inspection
Division of Environmental Health
Establishment Name: BALLS CREEK ELEMENTARY
Location Address620 BALLS CREEK RD
Cit� NEIAITON Statp- NG __ Zlp� 286,58
Per imittw CATAWBA COUNTY SCHOOLS
MailingAddre-ssi
. .. ......... ....
M
Score- [-2606(b)]
Date. 0 4 2 3 11a 0 1 2 Time. 0 9 0 a
Status Code, A Risk; 111 1111 El H IE IV
County: 18
Current Establishment 0. 20181,10001
PrevincIus Establirshment ID,
Email Address: Lat, Long,
Inspection Name Change covisit 0 I Seating: Wa stewaler Systems: E]m unic 1paYCommunity [B 0 n-Sille System
Re-Ospeclorn C—
visit El slatus c V Follow-up
Water Supply' , [Emm unicipaliComunity [:]On -Site System [] watersample taken lodaylr
CRITICAL AOLATION RISK FACTORS
(,'rilryalViolition Risk Fac.tors= ConInbuting(actors that mcreasellhe chance of developinomodborne illness
NA - Not, Applicable NO - Not Obseirved GC - General Comment Coll - Corrected Dirfing linspeclion R - Repeat Violation
QV T-6 —Pts---F—GC C IRT
Personnel wilt infectious or communicable diseases restricted 1 3 1 1",
Proper employee beverage or tobacco use 1 3 '1_5
Hands clean and property washed 4 2
Minimal bare hand contact with foods 3 1
Handwashmg facilities provided 7r T-5
Food obtained from an approved sounrce
Food r ceived at proper temperature
Food M good conditlon, safe and unadulterated
------- iffiffiffiffiffiffiffiffiffiffi
Food Contact SuffaceS cleaned &, ScrnifiZed,approved methods end sandizers
Proper handling of returned, previously serve d, and aduperated food
13
14
Proper Cooking trine and temperature
Proper cooling
4 2
4 2
15
Proper reheafing procedures
3 1 5
16
Proper hot holding Temperatures
4 2
17
Proper cord holding temperatures
4 2
is
Tirno as a public health control, timeedureS& records
3 1 5
Item
Location
Ternp
item
Location
Temp Item Loc a Urin Temp
purgers,
serving line
175
cheese
walk In cooler
37
thicken
serving line
152
chicken
walk in mcolor
37
broccoli
hot hotding
150
milk
milk cooter
40
rice
hot holding
151
COMMENTS:
vi,
spell
DENR 4007 {revised OV08) page I Of 2
Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name, BALLS CREEK ELEMENTARY Date -1 041212012 Current Establishment 0- 2018110001
0000 RETAIL PRACTICES
NA INO I I Pts 1GC I R
Toxic substances propern, identified, Acted, used
A it
Consumer advisers provided 2
*At*r
Source in accordance with is NCAC 18A A 700t hot & colid, water avalliable, under pressure T
Refricieration and freezer capacity sufficient
Pieper cooling methods used
Proper thavving, methods used
Thermometers provided and accurate
Dry food stored properly & labeled accordingly
Original contalinco for storage of rnirk & shellfish
36
Toad & non-food contact surfaces el cleanable & in good repair
77
Approved warewashing facilities of sufficient size
38
Warewastling facififies manitained, test sttilys used
39
Food service equipment and u1sinv1s; approved
40
Non-food contact surfaces clean
Wastewater Iliscliarged into approved, properly oneralling wastewater treatment & disposal syslemother
Til anti Wyatory faciritie% supplied, properly constructed, clean, good repair' sligns provided
............
G a rbage properly handled & disposed; containers properly maintained
Floors, waiRs, ceilings properly constructed, clean, in good repair
M elate illumination requirements; shhidcjed� fighfing & ventilation c loan & in good re half
...... ....
Doors self-closlng where red uired� all w1indiews screened
0 TIS Total Deductlo7d;
UNNEMMM
COMMENTS -
Inspection by:
I
Jr,vakirill r4l
oofar=ol camerud.
mmyse &ZWAA iftltrKadmq
" scvilv isaw.nA.0,11C
EVIS I.D. il
ATTACHMENTS:
203 1 -Medlin, Paige
Page 2 rift
;F^:ntd tal M rop'tmiram to
r* k r " 4M*l "1110 It =10U, r Ard 40W
mqwbli PWQft 2, Copyla c,* LX416'Jit
irl %V fm H, C Dmam,d kdam ad
N,C'ep all Me lit of Env iro AM 0, At and Nat urM PesoUrCes I NameBALLS CREEK ELEMWTARY
Time in: 0 9 0 a
Division of Environmental Health
ID- 2018,110001
StreP-t: 2620 BALLS CREEK RD
IROMMUM
40 Need to dust tops of equipment under hood system,
Time Out, 1 0 : 1 0
Total TimeI hf 8 minutes
M