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Home My WebLink AboutBethlem United Methodist Church 090012 11 27 12.jh.pdfFood Establishment Inspection Report Establishment N al BETHLEM UNITED METHODIST CHURCH Establishment ID: 2018090012 Score: 99.5 Date: r z/ 2 7 /20 12 Status Code: A am Time In: 1 0: 1 60 pm Time Out: 1 0: 3 7 0 pm Total Time: 1minute Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 3214 CATAWBA ST City: CLAREM NT State: NC Zip: 28610 C:nitntv• 18 Catawba Permittee: CATAWBA COUNTY SOCIAL SERVICES 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 I our oI I R I uR 0 0 4 IPIC Present; Demonstration -Certification by accredited 0 0 IN OUT IA program and perform duties 2 0 0 0 0 2 C 0 Management, employees knowledge, responsibilities 000 0 0 0 N OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 0 0 0 0 0 11 1.50 food Hygip, c 4 IN 0T Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 0T No discharge from eyes, nose, and mouth 0 0 0 o 0 0 It 5 � 0T Hands clean & properly washed 00 0 0 0 0 0 0 No bare hand contact with RTE foods orpre-approved 00 0 N OUT 10 alternate procedure properly allowed 3 1.5 0 0 0 0 $ IN OUT Handwashing sinks supplied & accessible 0 0 0 0 0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 10 Food received at proper temperature 0 0 0 0 0 0 IN OUT N0 �� tN 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 0 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT fV/A N/0 destruction 2 1 0 10 3 00 0 Food separated & protected 00 0 N OUT NIA 3 1.5 0 0 0 0 14 0 Food -contact surfaces: cleaned &sanitized 00 0 OUT 3 1.5 0 0 0 0 �� 0 Proper disposition of returned, previously served, 00 0 0 0 0 OUT reconditioned, &unsafe food 2 1 0 s 0 0 0 N OUT IA N10 Proper cooking time & temperatures 03 1.5 00 0 0 0 7 0 0 A 0 N OUTN NI0 Proper reheating procedures for hot holding 3 1.50 0 0 0 18 0 0 A 0 IN OUTN/A N10 Proper cooling time &temperatures cc 0 3 1.5 0 0 0 0 19 t0T 0 0 Proper hot holding temperatures 00 0 3 1.5 0 0 0 0 20 0 0 0 IN OUTN//A N10 Proper cold holding temperatures 00 1.5 0 0 0 010 2� ON OoUTf91A NO0 Proper date marking & disposition 0 1.50 0 0 020 0 22 0 0 f) 0 N OUT IA N10 Time as a public health control: procedures & records 00 0 2 1 0 0 0 0 0 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT A foods 105 0 0 0 0 24 0 OU0 NIA Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 10N OU0 NJA Food additives: approved & properly used 0 0 0 0 0 0 25 t OUT 0 Toxic substances properly identified stored, & used 0 0 0 0 0 0 27 0 0 Compliance with variance, specialized process, 0 0 0 N OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BETHLEM UNITED METHODIST CHURCH Establishment ID: 2018090012 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: PM—orf in Chdirbie(Peffity 1A)J1A. N Z�v� Persoi)rn Charge [Signature] Regul ya— AdKority [Print] �7—� yi�% wwlalr [Signature] Contact Number: Verification Required Date: 1 1 f IREHS : 1654 -Huffman, Jason No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/1 ntervention Violations: - 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 � O0 Pasteurized eggs used where required 0 0 0 0 0 0 29 j DU0 Water and ice from approved source 0 0 0 0 0 0 30 0 IN O0 4 VN/Aariance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control 31 0 Proper cooling methods used; adequate equipment for 00 0 0 0 0 IV OUT tempe rature control 1 05 0 32 00 Plant food properly cooked for hot holding 0 0 0 0 0 0 INOUTOUOT NIA 33 0 0 0 Approved thawing methods used 0 0 0 0 0 0 IN OUT N/O NlA 1 0.5 0 34 Thermometers provided & accurate 000 1 0.5 0 0 0 0 Fin d Identrflcation, •.. _2653 .. 35 0 0 0 OUT 2 1 0 Pretvention of Food Contamination: .2552, .2553, 2554, :2 ,55, .2557 36 Insects & rodents not present; no unauthorized animals 0 o 0 o 0 0 IN 00 37 0 Contamination prevented during food preparation, 00 0 0 0 0 N OUT storage &display 2 1 0 38 OUT Personal cleanliness 0 0 0 0 0 0 39 DU0 Wiping cloths: properly used & stored 00 0 0 0 0 40 OUT ashing fruits & vegetables 1 .5 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 ifOUT & handled 1 0.5 0 43 OUT stored & used 1 0.5 0 44j O0 Gloves used properly 00 0 0 0 0 Utensils and Equipment ,,,i�25.53,,.25i54,,;2563 45 0 Equipment, food & non-food contact surfaces approved 0 0 0 0 0 0 N OUT cleanable, properly designed, constructed, & used 2 1 0 45 i 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 MNN OUT test strips 1 0.5 0 47 0 OUT Non-food contact surfaces clean 000 1 0.5 0 0 0 0 Physical Facilities .. 2554, :2555,; ,25i59 48 O0 Hot & cold water available; adequate pressure 0 0 0 0 00 49 OUT Plumbing installed; proper backflow devices 0 0 0IN 0 0 0 50 OU0 Sewage & waste water properly disposed 0 0 0 0 0 0 5,1 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 OUT & cleaned 1 0.5 0 52 OUT facilities maintained 1 0.5 0 53 0 CT Physical facilities installed, maintained & clean 100.5 it 0 0 0 0 54 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. BETHLEMUNfTED METHODIST CHURCH it Location Address: 3214 CATAWBA ST City: CLAREMONT State: NC County: 18 Catawba Zip: 28610 Wastewater System: @ Municipal/Comm unity 0 On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: CATAWBA COUNTY SOCIAL SERVICES Establishment ID: 2018090012 Date: 11127/2012 Status Code: A Category #: IV Email 1: Email 2: Email 3: Telephone. I ITemperature Observations Item Location Temp Item Location Temp Item Location Temp Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, orasstated in sections 8-405.11 of the food code. North Carolina Department of Health& Human Services • Division of Public Health • Environmental Health Section • Food Protection Program Page 3 of Food Establishment inspection Report, 7f2012 N.C.Department of Health and Human Services is an equal opportunity employer and provider.