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Home My WebLink AboutBandys Athletic Booster Concession 140194 10 19 12.pl.pdfFood Establishment Inspection Report r BOOSTERS CONCESS Establishment ID: 2018140194 Score: 99.5 Date: r 0/ r 9 1 a a 2 a Status Code: A am Time In: 0 4: 5 5@ pm Time Out: 5: 4 5 fl pm Total Time: 50minutes Category #: 11 Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 5040 EAST BA DYS City: CATAWBA State: NC Zip: 28609 County: 18 Catawba Permittee: BANDYS ATHLETIC BOOSTERS Telephone: ',Inspection ORe-Inspection Wastewater System: Municipal/Community QOn-Site System Water Supply: QMu n icipal/Community QOn-Site System 2. Clicklfill the appropriate circle For "IN, OUT, NIA, NIO". IN= In Compliance, OUT= Not in compliance N1O=Not Observed, NIA= Not Applicable 3. Clicklcheck the appropriate Boxes for CDI andlor R, VR. CD1= Corrected During Inspection R= Repeat Violation VR= Verification Required 4. Continue to page 2 for "Good Retail Practices". North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Page f of Food Establishment Inspection Report, 7f2gf 2 Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance of developing foodborne illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Compliance Status our oI I R I uR 0 V 0 IPIC Present; Demonstration -Certification by accredited IN OUT NIA program and perform duties 20 0 0 0 0 2 0 Management, employees knowledge, responsibilities 0 0* 0 0 INN, OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 1.50 0 0 0 0 0 4 X 0T Proper eating, tasting, drinking, or tobacco use 0 0 0 0 0 0 g No discharge from eyes, nose, and mouth 0 0 0 ONO 0 N•%wp0UT Preventing, Coptamill,,4tign by Hands .2� .24 3, :2055,1 ,,5 5 hN 0T Hands clean& properly washed 0 0 0 0 0 0 0 0 No bare hand contact with RTE foods or pre -approved 0 0 0 0 0 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 8 � oU0 Handwashing sinks supplied & accessible 0 0 0 0 0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 IN 2 1 0 0 Food received at proper temperature 0 0 0 0 0 0 1ON OUT N 2 1 0 11 S 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 Q 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 INOUT N N10 destruction 2 1 0 13 0 Food separated & protected 00 0 11 N0 OUT 3 1.5 0 0 0 0 14 0T Food -contact surfaces: cleaned &sanitized 00 0 0 0 0 IN 3 1.5 0 15 0 Proper disposition of returned, previously served, 00 0 0 0 0 OUT reconditioned, &unsafe food 2 1 0 16 00 0 Proper cooking time & temperatures03 0 0 0 IN OUTN/A N 1.5 00 17 0 0 0 f� OUT NIA N/0 Proper reheating procedures for hot holding 0 3 1.5 00 0 0 0 18 0 0 0 X Proper cooling time &temperatures 0 0 0 0 0 0 IN OUTN/A N10 3 1.5 0 19 �N 0T 0 0 Proper hot holding temperatures 00 0 0 0 0 3 1.5 0 20 * 0 0 0 Proper cold holding temperatures 00 0 010 IN OUTN/A N10 1.5 00 2� NOProper date marking & disposition 0 0 0 02 0 10N O0UTNOIA 1.50 22 0 0 0 Time as a public health control: procedures & records 00 0 0 0 0 IN OUTN/ N10 2 1 0 0 0 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NI foods 105 0 0 0 0 24 0 oU0 fV1A Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 10N OU0 NIA Food additives: approved & properly used 0 0 0 0 0 0 25 V 00 0 Toxic substances properly identified stored, & used 0 0 0 0 0 0 2� 0 0 Compliance with variance, specialized process, 000 IN OUT N1 reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BANDYS ATHLETIC BOOSTERSc NCESS Establishment ID: 2018140194 Instructions, continued: 5. Click the appropriate circle to fill-in for "IN, OUT, NIA, NI❑". IN= In Compliance, OUT= Not in compliance N10=Not Observed, NIA= Not Applicable 6. Click or check the appropriate boxes for CDI andlor R, VR CD1= Corrected during Inspection R= Repeat Violation VR= Verification Required Calculate the "Total Deductions" and record. 7. Sign and complete "Signature Block". 8. Fill in "No. Of Risk Factor Intervention Violations" and "No. of Repeat Risk Factor Intervention Violations". 9. Continue to page 3 for "Comment Addendum to Food Establishment Inspection Report". Signature Block: Perso in Char a Pnn P rson in C rge [ 'gnature] r ; egulatory Authority (Print) Reg tory uthority (Signature) Contact Number: ( ) - Verification Required Date: 1 1 IREHS ID: 2031 - Levin, Paige No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/I ntervention Violations: 2 Violations: Good Retail Practices Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status IOUT DI R VR oafs FQ,,.od and W,,ater .25.53,,.25i55, 20511 28 IV OUOT Pasteurized eggs used where required 0 0 0 0 0 0 29 IN OUT Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 4 Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control 31 A 0 Proper cooling methods used; adequate equipment for 00 0 0 0 0 IN OUT temperature control 1 0.5 0 32 0 OU0 O N Plant food properly cooked for hot holding 0 0 0 0 0 0 33 00 0 1 Approved thawing methods used 00 0 0 0 0 IN OUT NIA NI 1 0.5 0 34 [ 1 IN OUT Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, _ _2653 .. 35 0 Food properly labeled: original container 0 0 0 0 0 IN OUT 2 1 0 Pretvention of Food Contamination: .21352, .21s53, 21s54, :2 ,55, .2157 ... 35 Insects & rodents not present; no unauthorized animals 0 0 0 0 0 0 OU0 37 } 0 Contamination prevented during food preparation, 0 0 0 0 0 0 OUT storage &display 2 1 0 38 0 OUT Personal cleanliness 001 0 0 0 0 39 OU0 Wiping cloths: properly used & stored 0 0 0 0 0 0 40 V 0� Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of Utensils.... . 2,,53,,.25i54.... ........... 41 IN OU0 In -use utensils properly stored 0 0 0 0 0 0 42 0 h Utensils, equipment & linens: properly stored, dried 000 OUT & handled 1 0.5 0 43 (P 0 Single -use & single -service articles: properly 00 0 0 0 0 N OUT stored & used 1 0.5 0 44� it OO Gloves used properly 00 0 0 0 0 utensils and Eq ipment ,,,l�25.53,,.25i54,,;2563 , 45 0 Equipment, food & non-food contact surfaces approved 00 0 0 0 0 IN OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 IN OUT test strips 1 0.5 0 47 IN OUT Non-food contact surfaces clean 1 .5 0 0 0 Physical Facllit`ies ... 2554, .25i55,; 2559 ........... 48 N OUT Hot & cold water available; adequate pressure 0 0 0 0 0 0 49 IN OUT Plumbing installed; proper backflow devices 2 1 0 0 0 0 50 * O0 Sewage & waste water properly disposed 0 0 0 0 0 0 51 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 IN OUT & cleaned 1 0.5 0 52 Q 0 Garbage & refuse properly disposed; 00 0 0 0 0 IN OUT facilities maintained 1 0.5 0 53 IN OUT Physical facilities installed, maintained & clean 0 0 0 0 0 0 54 ik 0 Meets ventilation & lighting requirements; 00 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 05 North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Food Establishment Inspection Report, 7f2012 Page 2 of Comment Addendum to Food Establishment Inspection Report Establishment Name. BANDYS ATHLETIC BOOSTERS C NGESS Location Address: 5040 EAST BANDYS CROSSROADS City: ATAWBA State: N County: 18 Catawba Zip:28609 Wastewater System: @ Municipal/Community Q On -Site System Water Supply: @ MunicipallCommunity Q On -Site System Permittee: BANDYS ATHLETIC BOOSTERS Establishment ID: 2018140194 Date: 10119/2012 Status Code: A Category #: tl Email 1: Email 2: Email 3: Telephone. Temperature Observations Item Location Temp Item Location Temp Item Location Temp chili hot holding 147 cheese hot holding 137 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 1 Should have person in charge who is food safety certified. Gave info on rule changes. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program g, } Page 3 of Food Establishment Inspection Report, 7f2012 N.C. 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