HomeMy WebLinkAboutBlack Olive Catering Visit 020344 06 29 12.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* BLACK OLIVE CATERING Satre; * [2606(b))=
Location Address, 1826 BRIAN DR NE Date: Time: 0 8 4 0
City, CONOVER State: NG Zip28613 $tatus Code,- H Prisk 1:1 f 1:1 it El it, 91 IV
, BLACK OLIVE LLB Permittee, County-, 18
Mailing Address'. PO BOX 154 Current Establishment 12018020344
City: CONOVER State,_ Zip. Previous Estabiishment 10�
EmallAddress Lat, Long-
............. . . .. ..
ln,spechon CV vim Wastewater I I
Re -inspection 1:1 plarne Change OV Follow-up a 0 0 Seating. systenrrs� & ume paveammunity []Crn-Site System
Visit W ater So P ply � Mm unicipaircommunflyEjon-site system
[] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
CriticalVIolation Risk Factors= Contributing factors that increase the chance of develop Ing foodborne ffloess
NA -Not Atillificablie NO - Not Observed 6 C - General Comment CDJ - Corrected During Inspection R -Repeat Vildlation
Proper employee beverage or tobacco use
Hands clean and property washed 4 2
Minimal bare hand contact with foods 3 1,5
Handwashing facilities provided 3 1,5
Food obtained from an approved source 4 2
Food received at proper temperature
Food In good condition, safe and unadulterated i-15
Shepstock tags retained 2 1
Protlection'trot" contamination
Food protected during storage, handling, display, service & transportation; written notice "I to r c I I a an plates 7 T-5
Food contact surfaces cleaned & sanitized; approved methods and samlizers 3 1.5
Proper handling of returned, previously served, and adulterated food 2 1
Proper cooking time and temperature 4 2
Proper cooling 4 2
Proper reheating procedures 3 1,
Proper hot holding temperatures 4 2
Proper cold holding temperatures 4 2
Time as a public health control, procedures & records 1,5
TOMPERA URE, 0,!,89"T,!0 NO
Location Temp Item Location Ternpitem Location Temp
IN
DEN R 4007 (revised GU08) Page t of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resoiurces
Division of Environmental Health
Establishment Name: BLACK OLIVE CATERING Datei OW912012 I Current Establishmil ID, 2018020344
0000 RETAIL PRACTICES I
Toxic substances properly identified, stored,, used
accordance With 15A NOAC 10A t 700; hot & cold water available, under pressure
1111il''11111 iill���i IN
Refrigeration and freezer capacity sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers provided and accurate
Dry food stored property & labeled accordingly
0 roinal container for storage of milk & shellfish
I
281
1 1 insects, rodents, and anitrals not present
2
29
Clean clothes, hair restraints
1
30
Linens, cloths, & aprons property used & stored
7_5
31
Washing fruits &Yegelables
1
5
32
Not used for dornestic purposes
1
5 i
In -use ute loans p rop e rry sto red
Utensifs & equipment property stored, afrdded, handled
Sin&-uselsingle-service articles proredy stored, handled, used
Food & non-lbod contact suffaceseasio, cleanable & in good repair
Warewashing facilities nnaintsflned� test strips used
Food service equipment and utensils approved
Non-food contact surfaces crean
ON
Wastewater discharged into approved, properly operating wastewater treatment & disposal sqsfisrn� other
by-products disposed of properly
No vross-connections
constructed, crean, good repair, signs provided
------ - ------------------------- - ---------
M eels illu minatt on re q urrement% sh i elded', fighting & ventilation clean & in good repair
mm"StIorlalge"I'spacle's
crean', storage a b''ovIe floor-,111approvIeld'', starage"for mops, brololms, III ot'her-tterns
Total Deductions
SUCCOSSfUlfif cornpleted approved food safety training
9M
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ATTACHMENTS;
1654-Huffman, Jason
Page 2 of 2
N,G, Dep a rtment of Env ironmeni and Naturat Re source [ Name I- BLACK OLIVECATERM
Time In: 0 8 : 4 0
Division of Environmental Health
1U 201802�0344
Street, 1826 BRIAN DR NE
Time Out 0 8 : 4 1
Total Time. 1 minute
19