HomeMy WebLinkAboutBassett 2 010213 07 25 12.jh.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Namill RA SETT Scow 95 - * [,2606(b)) = 97
Location Addl 1111 E 20TH ST Date: 07/a5Tmrl 0 1 - 1 8
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Citate; NC 28658 A
zip $tatus Code: Risk,, ED 0H El 111 9 IV
Permittee; CANTEEN County-, 18
Mailing Address, 3,050TATEBLVDSE
Current Establishment IC): 2018010213
City, HICKORY State,_ Zip-, Previous Establlishment IU
EmarlAddressi, Lail, Long,
inspection Narne Change CV vlsit 8 5 Seating, Wastial Systems, Mor unicrialricommunflyE]Orl Syste
Re -inspection El status ("parige H CV Foliol Water srl Mirsuniciparycommunity []Orl syste
Visit [:] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
CriticalViollation Risk Factors= Contributing factors that Increalse the chance ofileveftingfoodborne illness
NA = Not Applicable NO - Not Observed 6 C - General Comment CDJ - Corrected During Inspection R - Repeat Vilialwatill
jii� i i !Ill
==�Pers'anl with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean and properly washed 4 2
Minimal bare hand contact with foods 3 1.5
Handwashing facififies provided 3 1,5
Food obtained from an approved source 4 2
Food received at proper temperature, 3 T —'5
Food in good condition, safe and unadulterated i-1 5
Shelisrock tags retained 2 1
pro on tirldiol'oontatri thailo" . . . . . . . . .
Food protected during storage, handling, display, service & transportation; written notice for clean plates 3
Food contact surfaces cleaned & sanitized-, approved methods and sandizers 3
Proper handling ofreturned, previously served, and adulterated food 2
Proper cooking time and temperature 4 2
Proper cooling 4 2
Proper reheating procedures 3 15
Proper hot holding temperatures 4 2
Proper cold holding temperatures 4
Time as a public health control, procedures & records '3
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Location Temp Item Location Ternp Item Location Tel
IN
DE NR 4007 (revised OU08) Page t of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BASSETT2 Datei 0712512012 1 Current Establishment ID, 2018010213
1 1
GOOD RETAIL PRACTICES
Toxic substances property identified, stored, used
A
201
consumer advisory provided
2
u P
Source in accordance with 15A NC AC 18A A 700; hot cold water available, under pressure
ature Contre,
22
Refrigeration and freezer capacity sufficient
1
23
Proper cooling methods used
2
24
Proper thawing methods used
1
'5
25
Thermometers provided and accurate
26
Cry food stored property & labeled accordingly
27
EE
Original container for storage of milk & shellfish
15
PreventicrIft of Food 40"Itai .2400
281 1
insects, rodents, and anittrials not present
2
2fl
Clean clothes, hair restraints
1
30
Llnens, cloths, & aprons property used & stored
31
Washing fruits &vegetables
1
5
Not used for domestic purposes
2,
33
In -use utensils properly stored
Wensils & equipment properly stored, air�drled, handled
J34
Single-uselsingle-service articles properly stored, handled, used
7 — -- — -------------
ent
36
Food & non-food contact surfaces easily cleanable & in good repair
37
Approved warewashing facilities of sufficient size
38
Warewashing facilities maintained, test strips used
1'5
39
Food service equipment and utensils approved
40
Non-food contact surfaces clean
. . . .... .
1, 3'
'77
Ww astewater discharged into approved, properly operating wasteater treatment & disposal systern, other
15
by-products disposed of properly
42
No cross -connections
3
15
43
Taller and lavatory facllipesR supplied, property constructed, clean, good repair, signs provided
2
1
44
Garbage properly handled & disposed„ containers properly maintained
45
Floors, walls, ceilings property constructed, clean, in good repair
46
M eats illumination requfiements; shielded: lighting & ventilation clean & In good repair
1
'5
47
Storage spaces clean, storage above floor-, approved storage for mops, broornS, hoses, & other items
48
Doors self -closing where required-, all windows screened
'15
Total Deductions
id""',11arfalty, K "j
I43
uccessfulty completed approved food safety training
COMMENTS-.
.4�19
ATTACHMENTS;
Inspection by:
Eli S 1.0, P
1654-Huffman, Jason
Report ReceivecOl h Y:
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Page 2 of 2
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N,G, Department of Environmeni and Naturat Resource
Name,-
BASSETT2
Time In: 0 1 1 8 L-jaij
ff]pn
Division of Environmental Health
1U
2018010213
0"
Time Out, 0 1 1 9
�
Street
1111 E20THST
COMMENT ADDENDUM
Total Time . 1 minute
OtYl
NEWTON
spel I
28 FLIES PRESENT