HomeMy WebLinkAboutBalls Creek Campground Visit 010093 06 29 12.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* BALLS CREEK CAMPGROUND Scow + [2606(b))=
Location Address, 2039 BUFFALO SHOALS RCS Date: 06/ag/Time:
City, CATAWBA State: NC Z ip: 28609 Status Code B
Risk Ot Oil 01H Rliv
Permittee; BALLS CREEK CAMPGROUND County, 18
Mailing Address'. CIO DAVID JONES ~ urrent Establishment IL): 2018010093
City, CATAWBA State:— Zip-, Previous Estatillishment ICY
El Address, Lat Long
inspectionName Chilinge OV VIsit 4 8 seam Wastewater Systerns° Del unicipal/Community fflfaro-Site Systems
Re -inspection Status Char H CV F oflol p Water Sul JEM unicipatfCommunifty [:]On -Site System
Visit Ej Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critcal Violation Risk Factors= Contributing factors that increase the chance of developing foodborne illness
NA - Not Applicable NO - Not Observed 6 C - General Comment CDJ - Corrected Djuring Inspection R - Repeat Violation
III INA INO I I lets 1GC1CDI1 R I
Personnel With infectious or communicable diseases restricted 1 11 1,5
Proper employee beverage or tobacco use
Em
Clean and proper[V washed
�HandS
M M inimal bare hand contact with foods
'�H`sdvvas;hinq f"ditt": p""ided
obtained from an approved source
I at proper temperature
condition, safe and unadufteraled
S retained
Food protected during storage, handling, display, service & transportati written notice for clean pla
Food contact surfaces cleaned & sanitized', approved methods and sanitmers
Proper handling ofireturned, previously served, and adulterated food
Proper cooking time and temperature
Proper cooling
Proper reheating procedures
Proper hot holdling temperatures
Proper cold holding temperatures
Time as a pubhc heafth control, procedures& records
N
Item
Location Tame item Locaflon Temp Item
Location
Temp
IN
DEER 4007 (revised OU08) Page t of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resoiurces
Division of Environmental Health
Establishment Name: BALLS CREE]KCAMPGROUNID Datei 06129V2012 I Current Establishment ID, 2018010093
GOOD RETAIL PRACTICES I
Toxic substances property Identified, stored, used 3 1.5
•if. ............... ... 1
Consumer advisory provided 2
Source in accordance with 15A NCAC 1 $A 1700trot & cold water available, under pressure 1 3 1 r5
ReffigefatOn and freezer capacity sufficient
Proper cooling methods used 2 1
Proper thawing methods used 1 '5
Thermometers provided and accurate 1 5
Food,
Dry food stored property & labeled accordingly
0 riginal container for storage of milk & shellfish
281
1 1 insects, rodents, and aintrals not present
2
29
Clean clothes, hair restraints
30
Linens, cloths, & aprons property used & stored
'5
F31
Washing fruits &Yegelables
1
5
3 2
Not used for dornestic purposes
1
5
In -use ute rl p rop e rry sto red
Utensifs & equipment property stored, afrI,drl handled
Sin&-uselsingle-service articles properly stored, handled, used
Food & non-lbod contact scafteeseclsfly cleanable & in good repair
Warewashing facilities iraintairl test strips used
Food service equipment and utensils approved
Non-food contact surfaces crean
IFmill
Wastewater discharged into approved, properly operating wastewater treatment & disposal systen% other
by-products disposed of properly
No vross-connections
MwFo4�lavadory
facilities', supplied, properly constructed, clean, good repair, signs provided
------------------ - - --------------------- -- -------- ----------- - --- -------- -------------------------- ---------------------------
.............................
M eels illu minati on re q cifirerrl sh i elded', fighting & ventilation clean & in good repair
mm"StIorlalge"I'spalcle's
c1lealn'' storage a b''ll Alsor-'111approl storatie"for mops, broolms, hosles, other Aerns
Total Deductiolmit
Successfultv completed approved food safety training
COMMENTS: ATTACHMENTS:
rinicipection by: Ell LD1654- Huffman, Jason
Page 2 of 2
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