HomeMy WebLinkAboutBassett 2 010213 12 12 12.jh.pdframromn. 101MM=Mampeport Score: 95
Establishment ID: 2018010213
Date: I a / I i a 0 1 ) Status Code: A
0 0 Time In: am
(4 PM
01 : 28 4) pp, Time Out: 0 1 1 9
Taal Time; linninute
10E��
Instructions:
. . . . ........... .
1. Fill in the information below for the
Food b Estalishment:
— --------- - I
'---"," .............
su�=
State, NC zip, 28656
County: f 18 Catawba
Permittee: CANTEEN
Telephone:
*4 Inspection
ORe-Inspection
Wastewater System:
@)Municipal/Community
OOn-Site System
Water Supply:
(J)Municipal/Community
00n-Site System
2. Clicliffill the appropriate circle
For "IN, OUT, NIA, NIO".
Ill In Compliance, OUT= Not in compliance
NIO=Not Observed, NIA= Not Applicable
I Click1check the appropriate
Boxes for CDI andfor R, VR.
CDI= Corrected During Inspection
R= Repeat Violation
VR= Verification Required
4. Continue to page 2 for
"Good Retail Practices",
Nod h Carolina Department of Heath &Human Servi-eso Division at Public Heath
Health Section 4 F"d Protection P histram
Page I of_ food Estarb I "al Inspection Report, V2012
6 0 Hands clean & properly washed 000 00
OUT 4 2 0
0
7 0 0 No bare hand contact with RTE foods 7, pre-app,.,,,d 000
01
OUT N/0 alternate procedure property allowed 3 15 0
1, 0 0 0 0
8 1 OUT Handwashing sinks supplied & accessible 2 1 0 0010
Approiilf` 0ou'rii"
0 Food obtained (torn approved source 000 000
I OUT 2 1 0
10 0 I 0 rZFood received at proper temperature 000
N OUT f 2 1 0
0()
(-) Food in good cortdildn� safe &unadulterated 000
11 0
-
0()
OUT 2 1 0
records available: sheRstrock tags, parasite 000
0, 0
2 1 0
' 'Pr6wc 00 gri'll!roincontamin 0on
Food separated
13 0 �D ( L protected
h
000
0 0
OUT N/A Nif
3 15 0
14 �N 0 Forld-contact surfaces � cleaned & sanilirzed
000
(),00
OUT
3 1,5 0
0 Proper dvitiosifion ofreturned, prev"rusly served,
0 0 0
0
f0hLo
0
OUT recondinoned,&unsafe food
2 1
—
"p rdo TIMetTerriperatu 6teotiallyli'm, u oodIl
0 -I 4 Proper cooking fime & temperatures
16 i)4 0u
7-Nt
00
0
T Is
oA NACi
3 1,5 0
17 Proper rehe4jing procedures for hot holding
000
0
0 0
cNIA N70
IN lUT
3 1,5 0
1 0 Proper cooling Irma & temperatures
& �IN OUT N /A N fU)
00 0
31,5 0 0
0 0
19 0 0 Proper hot holding temperatures
IN
00 () 0
1-01 U'r IN N /0
31,5 a
�/A
0 0 0() Pruppir cold holding temperatures
20,�N
0 Q 0
0
0 0
0VTN/1 NQ
Ort'T /
3 1,5 0
21 Proper date inariiing & disposition
0 0 0
IN OUTN/A N/O
13 1. 0
2 2 T rme as a public health con Ito 1: procedures & records
/
)00
0 0
ION OOU T /A N20
2 1 0
consuniiii "pry,,,
7
111", - . .. . .. ..... ... ..
1231 00 onsurnor advisory provided too raw or undercro;okTed
, I,
00
010
food UTC
IN Otea
ing n
Food Establishment Inspection Report, continued
Establishment Name- BASSETT 2
Establishment ID, 2018010213
Instructions, continued: Good Retail Practices
01"Iffspi mg * AM , I if 11 . I
10=10115#1MMUMISMAMIMMMS] -
6. Click or check the appropriate
boxes for CDI andfor
CDI= Corrected during Inspection
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deductions"
and record.
7. Sign and complete nSi�9:na:tu:re =Block".
S. 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 ood Establishment
Inspection Report".
---- — -------- :::
Signature Block:
ILVAL Pill e6,ers4n in unarge (o,rint)
Person in Charge(
. ....... ....
egumati6q ApWority (Print)
Regul Signature)
Contact Number:
Verification Required Date: --/—/
REHSID: 1654-Huftan, Jason
No. of Risk Factor/ :No. of Repeat Risk
Intervention Fact#dIntervehfillin
Violations: 0 Violations:
Prove ri I olive r" as ores I ri control the addition of pathogens,
chernicals, and physical objects into friods.
Comphance. Status I OUT
2a
I O��-T Pasteurized eggs used where required
0
1 ,5 0
29
01 A�td from approved
U)T Waer anice source
OUT
107 _00
2 1 0
0
00
30
0 0
IN OUT 11A Variance obtained for specialized processing methods
0 0 0
1 05 0
0
0 0
oo
pars rec"ontrol'',", 2103, tu
31
0fIT Proper cooling methods used, adequate m equipentfor
0 0
ts
M I lentive rein re control
O
0
32
0 0 0 Pliant food property cooked far hot holding
00
Ml 0
OUT N/A1
330
0 0 Approved thawing methods used
0 0 0
000
IN OUT N/A
1 05.0
itt 00
UT Thermometers provided &accurate
I
00
I O's 0 0
0
1)
—
Food 'don""olatIon
.2L
—
Fncliefly 1.4itled ,rg.al corrjelo.,
357 Food li
ce-,
f
7 7
o
Insects & rodents not present; no unauthorized animals
con"Minallon prevented dwing food preparation,
shrt4q ii & display
Personat cleanduress
cloths. properly used & stored
M
In -use utsntrRs' properly stored
k-I Utensils, equipment & lintins: properly stored, doled r,
OUT & handled I
0 Single -use & singte-service articles: properly
OUT stored & user
711—
OUT Gloves used properly
U I
Equipment, food & non4riod contact surfaces approved,
I
(-) (.
IN T
sleanable, property designed, consirucled, & used
2 -0
Warewashing facilities: Tnsialled, maintained, & used�
0, (:
tt0
OUT
test amps
1 05 a
0
C) C
IN OUT
Non-food contact surfaces clean
0i0
I ,5
ME
M
481
r Hot & cold water available adequate pressure
OUT
11-1 11_�
2 1 0
0
10101
49
O(u)T Pfurribing iritafled� proper backfiow devices
0 0
2 1 0
0
00
50
0 sews g e & waste wile r p rop efly disposed
OUT
00 0
2 1 0
0
()0
5,
Q Toilet facilities: properly constrocted, sopplied
�5 _00
---
0
0 0
OUT & cleaned
I O's 0
52
0 Garbage & refuse properly disposed,
00 0
01
0 0
f OUT fac4fifies maintained
1 0.5 0
53
0 Physical facilities installed, maintained & clean IN
0
111) 1 0
54
0 Meets ventilation & fighting rouitercieror;
", 0 0
LO CHI
OUT designated areas used
1 0.5 0
Total Deductions:
5
'0
NorthCaroline Department oftierrflh& HurrianServices 0 Divison of Public Heath
EnvironmentalHearlh Section * FoodProlectsrn Program
food Establishment Inspection Reprint, 712012 Page2oll—
1%
Comment Addendum to Food Establishment Inspection Report
--------------------------------------- - - ---------- . ..... - - --------------- - - - - ------- ----------- . ....
Establishment N atne: BASSETT 2
Location Address: 1111 E 20TH ST
City: NEWTON State: NC
County: 18 Catawba Zip-28,658
Wastewater System: mumcpasteomm unity 0 On-SOe System
Water Supply: MunicipA/Communrly 0 On -Sine System
Permittee- CANTEEN
Date: 1211212012
Status Code.- A
Category #o IV
Telephone: I L—.
Temperature Observations
-- -------------------- - ---------- — -------------------
Item Location Temp 114m Location Ternp Item Location Temp
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,
glig ig� Ill
I C
45 1.REPLACE WORNIDAMAGED/UNAPPROVED EQUIPMENT AS NEEDED: WORN CUTTING BOARDS; FOODSERVICE
EQUIPMENT NOT APPROVED
Nodh Carolina Departmentof Heahh & Human Services * Omsion ofPulAicHeafth 0 Environmental Health Section * Food Protection Program
Page 3 of Food Establishment InspeefienReport, If2012 NC Department or Health and Human Servkes is an equal opportunly em plover and provider.
IIIIIIIIIIII 1111pil Illrrr I q! III I I I � I I I III I III IIII
Establishment Name: BASSETT 2 Establishment ID: 2018010213
Observations and Corrective Actions
� corrected within thefirneframes below. orasstatedin sectlons8.405.11 ofthefoodcode.
North Caro Ima DeparlmeM of Heatth Human Services # DrvIsion of Public Health * Environmental health Section *Food Prate clion Program
K C'Depaninera of Health an a Mom an serv"tis on equoPopportunRy emproyev a rd pro %Wer,
P0904 of - food totablishmard InspetSion A"rt, V2442