HomeMy WebLinkAboutBella Rose Restaurant 011214 12 21 12.jh.pdfFood Establishment Inspection Report
------- - - - - Establishment N aMe, BELLA ROSE RESTAURANT
Establishment ID: 2018011214
Date: I a / a 1 / a 0 1 ) Status Cradle; A
Time In: 0 a"' 0 an)
02 : 40 e Pill Time Out, 0 a : 4 0 0 PM
Total Time: ominutes
Cate gory#: IV
Establishment Type:
Instructions:
1. Fill in the information below for the
Food Establishment:
- --------- - - - ---------- - ---- - -- - ------------------- - ----------------------- -
o ry Address: 6610 NC HVVY 16
City: CONOVER
State, NC Zip- 28613
County: 18 Catawba
Permittee: BELLA ROSE RESTAURANT LLC
Telephone:
+ Inspection
ORe-Inspection
Wastewater System:
OMunicipal/Community
0# on -Site System
Water Supply:
Municipal/Community
OOn-Site System
2. Clickifill the appropriate circle
For "IN, OUT, NIA, NIO".
IN= In Compliance, OUT= Not in compli nee
NIO=Not Observed, NJA= Not Applicabl:
J
Risk factors. Cordriputrog factors that Increase the chance of developiny� foodboirne illness,
Public Health leterotinflons., Contra I me as ores to pieverit (a ago a rne, ill ness or injuvy,
— — ----------------- --- - -------_-----
cornotancip, Status r'..: Mnf
0 () IM, lsreserll; Gernersstration Gertillcat3on by accredited
OUT N/A program and peffons, duties
2 1
)
1pm lanageent, employees knM oedge; re, sponsibls
a 0itre0
101010
oc�17
9 reporting
3 1 5 0
3
0
OUT
Proper use of reporting, ortinres-iriction &exclusion
1
0 i0 0 0
I 's
1 0
00
006d Oyifinlioflractf "J05-2, 2863
I OUT
Prope r Patin 9, usbic 9, drinik ing, or tobac c o use
00
12 1 0
0
5
0
if OUT
No discharge from eyes, noand inouth
m
00 0
1 1 0.5 0
0 10107
1
6 Hands clean & properly washed
0 () 0
0
1 0
0 No bare hand contact with RTE foods e,purr-;rlpptay.d
7
,
0() 0
()1010
OUT N/0 adtomate procedure property allowed
�j0
3 1 5 0
0 8 Handwashing sinks supplied & accessible
11 OUT
0 0 co)
2 1 0
0
0
0
'A
9 Foodoboin.d from approved source
00 0
0
00
OUT
2 1 0
0 Food received at PrOpertefnpefatUfe
10 IT
lN OUT TO
0 0
0 )
2 1 0
I
C)
0
C
0 Food in good condilion, safe &,unad0leraled
1`1
0 0 0
0
0
0
OUT
2 1 0
12 JC' 0 zrds ayaflable� sheRstock legs, parasite
00 0
0
-
IN OUT
2 1 0
oteotion from, Cohts"M(ruit, Ion
0 Food separated &protected
F13fIN
C) 0
0
UT NIA NAC
J�'e
3 0
.00
0 14 Food-contacl surfaces: cleaned & sanitized
0 () 0
010
0
N OUT
3 1,5 0
0 Proper d*posifion of returned,. prev*usly served,
000
C)
1 01
C)
OUT recorldilioned,&unsafe food
2 10
16 �'-' Q) Q) Proper cooking lone & temperatures 1000
IN OUT NIA Orlo 1 3 1.5 0
3� Clickkheck the appropriate
Proper reheating procedures for hot h0ding
Boxes for CDI andlor R,
CDI= Corrected During Inspection
Proper cooling fim e & temperatures
t�p I
W
----------------------------
Prope hot hotdiiij lemperalures
Rcc Repeat Violation
VR= Verification Required
Proper cold holdmg Ipmperalure
Proper date m arking & cksposition
Twine as a public health control: procedures & records
4. Continue to page 2 for
"Good Retail Practices".
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North Carolina Department of Health & Human Services 0 DivrSton of Public Heath
Section 4 lf"dNonadkin Program
Pagel of _ food Establishment Inspection Report, V2012 27, IN OUT N
surriet advisory provided for raw at undercooked 10 () 0
ance with varrance, specialize ' 100
d oxygen packing criteria of HWC"Pc plan 2 1
x
I
Food Establishment Inspection Report, continued
Establishment Name- BELLA ROSE RESTAURANT
Establishment ID, 2018011214
Instructions, continued: Good Retail Practices
01"Iffspi mg�* AM , I if a . I
10=015#1KOJEUMISMA311MM11100 -
6. Click or check the appropriate
boxes for CDI andfor
CDI= Cortelcted duHng Inspection
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deductions"
and record.
7. Sign and complete nSiE9n:a=ture B=Iock".
8. Fill in "No. Of Risk Factor
Intervention Violat onsn and "No. of
Repeat Risk Factor Intervention
Violations".
9. Continue to page 3 for "Comment I
Addendum to ood Establishment
Inspection Report".
an, =1111=�
I Wr
P" —
r natur0—
EV
Verification Required Date:
REHS ID: 1654 - Hufftnan, Jason
No. of Risk Factod No. of Repeat Risk
Intervention Fact#r/I riterveriIIin
Violations: Violations:
Prove ri I afive rue as ures I o control the add ihon of path o9errq,
chernicals, and physical objects into fiaods.
Comphance Status I OUT
IT Pastiourized eggs Used whore required 1 '1' 6-5 to
C) Water and ice from approved source 0 0 C
OUT 2 1 0
0 O0 11Variance obtained for specialized processing methods 0()
IN UT A (__1 0,5 0
3,1
F (,) Proper cooling methods used, adequate equipment rot
OUT Ismire alu re control
C)U U
1 0,5 it
32
0 0 0 Plant food property Cooked for het holding
IN OUT N/At
0 0 0
1 0,50
0 0
01
33
0 0 0 Approved thawing methods used
000
() 0
0
OUT N/A N/0
1 0.5 a
34
UUTTnerniomelars provided & accurate
0 00
I O's 0
000
�1) Food property labeled: original container Illy Q �_
OUT 1 12 1 0
insects & rodents not present, no unauthorized animals
Condamination plevented during food preparation,
storage & display
Personal cloanfiness,
cloths: properly used & stored
9 fruils & vegetables 4,'
OUT
In -use ulenqft properly stored
1 05 0
1
0
Uth
ensils, equipme, n ent & line, properly stored, died
-000
0 0
0
Oo
OUT
U T
& andled
1 0,5 0
0
Scuttle -use & singte-service articles: properly
000
01
0
OUT
sicned & u sad
1 05 0
(-5--
OUT
—
Gloves used properly
'50-0
I O's a
---
000
7-
Equipment, topment, food non-food contact a tn f ices approved.
P P r 0 c e d
0 0 0
0
00
Cd4JT
drianable, property designed, constructed, & used2
1 0
Warawashing facilities; mstalled, maintained, & Used;00
0 0
IN OUT
lest strips
1 05
f' (D
N OUT
Non-food contact surfaces clean
C) 0 0
1 0,5 0
0
(D
481
' Hot & cold water available: adequale pressure
fl OU�T
1_� 1-1 1_�
2 1 0
Cr
1010
49
0 Pfu.binq installed; proper backfrow d e"ce s
OUT
0 () ()
2 1 0
000
50
sewage & waste water properly disposed
IN O0 UT w
00 0
2 1 0
0
00
5,
0 Toilers facilities: properly constructed, supplied
C) () 0
0
00
I OUT & chro reed
1 0,5 0
52
0 Gafba ge & refuse properly disposed,
0 0 0
01
fOUT raciblie s M aintalned
I 0.6 0
5 3
Physical fa cAties installed, marntained& clean
IN (1) T
0
I fs 00
0
1 0 1 0 1
54
0 Meets ventilation & fightmg requirements;
() () 0
OUT designated area s used
1 0.5 0
Total Deductions:
North Carolina Department of Heath& Human Se" Ices * Dwirson of Public Heath
Emr,onmentalHeallhSection * FoodPrmecuon PfGgf&M
food 112012 Page 2ol-
1%
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BELLA ROSE RESTAURANT
z
room
Location Address: 6610'NCHVVY16
City: CONOVER I- State � NG
County- 18 Catawba Zip- 28613
Water Supply: Municn)W/Cwrim unity 0 On-Ske System
Permittee. BELLA ROSE RESTAURANT LLC
Status Code: A
Category* IV
Telephone: — I L_
ITemperature Observations
Item Location Temp Item Location Ternp Item Location Temp
Observations and Corrective Actions
Viotations cited in, this report MUSt be corrected within the time frames below, or as stated in sections 08-405 11 of the food code,
13 1,PROTECT FOODS FROM CONTAMINATION DURING STORAGE/PREP: DO NOT STORE RAW FOODS WITH COOKED 01
READY TO EAT FOODS —FOODS MOVED TO APPROPRIATE LOCATIONS
1.CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED; CLEAN HOOD SYSTEM; REFINISH SWINGING DOORS AS
NEEDED
North Carolina Department of Healih &Human Services # Division of Public Heafth 0 Environmental Health Section *Food Protection Program
Page 3 of Food Establishment Inspection depict, 7jr2(dFk WC, Department of Heeith and human Servees is an equal oppartunly emproyer and provider.