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Home My WebLink AboutBalls Creek Elementary 110001 01 29 13.pl.pdfFood Establishment Inspection Report r Establishment ID: 2018110001 Score: 10 Date: a z/ 2 9 /20 13 Status Code: A am Time In: 0 9: 1 0 0 pm Time Out: 1: 3 0 0 pm Total Time: 1 hr 20 minutes Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 2620 BALLS CREEK FCC% City: NEWTON State: NC Zip: 28658 County: 1 Catawba Permittee: CATAWBA COUNTY SCHOOL Telephone: Inspection ORe-Inspection Wastewater System: QMu n icipal/Community On -Site System Water Supply: QMu n icipallCom mu nity 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 IPIC Present; Demonstration -Certification by accredited 0 Q IN OUT NIA program and perform duties 2 0 0 0 0 2 0 Management, employees knowledge, responsibilities 000 0 0 0 IN OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 0 0 0 0 0 1.50 Good Hygip, c Practices.. 4 IN OUT Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 g 0T No discharge from eyes, nose, and mouth 0 0 0IN o 0 0 5 66 0 Hands clean & properly washed 00 0 IN OUT 4 2 0 0 0 No bare hand contact with RTE foods orpre-approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 0 Handwashing sinks supplied & accessible 00 � } 0 0 OUST 9 0T Food obtained from approved source 0 0 0 0 0 0 IN 2 1 0 0 0 0 * Food received at proper temperature 0 0 0 0 N OUT N10 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 N OUT NIA N10 destruction 2 1 0 ` 13 Food separated & protected 00 0 I OUT N10A N0j0 3 1.5 0 0 0 0 14 % 0T Food -contact surfaces: cleaned &sanitized 00 0IN 0 0 0 3 1.5 0 15 0 Proper disposition of returned, previously served, 00 0 0 0 0 IN OUT reconditioned, &unsafe food 2 1 0 15 *0 0 0 Proper cooking time & temperatures 03 0 0 0 IN OUTN/A N10 1.5 00 1 i' 0 0 0 Proper reheating procedures for hot holding 0 0 0 0 IN OUTN/A N10 3 1.5 00 18 00 0*8 Proper cooling time &temperatures 0 0 0 0 0 0 IN OUTN/A N10 3 1.5 0 19 0 0 0 IN OUTN/A N10 Proper hot holding temperatures 00 0 0 0 3 1.5 00 20 (t 0 0 0 Proper cold holding temperatures 00 0 0 010 IN OUTN/A N10 1.5 0 2� Proper date marking & disposition 0 0 0 02 0 IN OoUTNO1A NO10 1.50 22 ' 0 0 0 Time as a public health control: procedures & records 00 0 0 0 0 IN OUTN/A N10 2 1 0 0 0 } Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NIA foods 105 0 0 0 0 24 0 00 Pasteurized foods used; prohibited foods not offered 0 1O O 0 0 0 25 0 00 Food additives: approved & properly used 0 0 0 0 0 0 Is 25 OUT 0 Toxic substances properly identified storedN/A, & used 0 0 0 0 0 0 27 "' 0 0 Compliance with variance, specialized process, 000 IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BALLS CREEK ELEMENTARY Establishment ID: 201811O001 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: 31 ��C;q r Person in Charge [Print] Verson in C rge [Signature] P4,;0'e- M, e I egulatory Authority [Print] RdaldatoVy Authority [Signature] Contact Number: () - Verification Required Date: 1 1 1REHSID_: 2031 -Levin, Paige No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/I ntervention Violations: 1 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 T DUOT Pasteurized eggs used where required 0 0 0 0 0 0 29 N OUT Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 *) Variance obtained for sN/Apecialized 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 IN OUT temperature control 1 0.5 0 32 0 OUT O N Plant food properly cooked for hot holding 0 0 0 0 0 0 33 V 0 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 -S" DU0 1 INFind Thermometers provided & accurate 0 0 0 0 0 0 Identification, • .. _2653 .. 35 *-& 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Pretvention of Food ontamin t`ton: .2552, .2553, 2554, :2 ,55, .2557 35 Insects & rodents not present; no unauthorized animals 0 o 0 o 0 0 IN 00 37 N OUT storage &display 2 1 0 38 IN OUT Personal cleanliness 0 0 0 39 IN O T Wiping cloths: properly used &stored 07 0 0 0 0 40 IN OU0 Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of Utensils.... . 2,,53,,.25i54.... ........... 41 OUT In -use utensils properly stored 0 0 0 0 00 42 0 Utensils, equipment & linens: properly stored, dried 00 0 0 0 0 OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 00 0 0 0 0 N OUT stored & used 1 0.5 0 44 IN OU0 Gloves used properly 00 0 0 00 utensils and Eq Ipment A,53,,.2554,,2563 .. 45 (1)0 Equipment, food & non-food contact surfaces approved 00 0 0 00 N 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 Facilit`t s . 2554, .25i55,;,2056 48 DU0 Hot & cold water available; adequate pressure 0 0 0 0 00 49 N OUT Plumbing installed; proper backflow devices 0 0 0 0 00 50 DU0 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 OUT Physical facilities installed, maintained & clean 0 0 0III 0 0 0 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 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. BALLS CREEK ELEMENTARY Establishment ID: 2018110001 Date: 01129/2013 Location Address: 2620 BALLS CREEK RD City: NEVVTON State: INC County: 18 Catawba Zip: 28658 Wastewater System: 0 Municipal/Comm unity @ On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: CATAWBA COUNTY SCHOOLS Telephone: Temperature Observations Item soup Location just cooked Temp Item Location Temp Item Location Temp 163 cut fruit reach in cooler 40 milk milk cooler 38 cheese turkey reach in cooler walk in cooler 40 37 cheese walk in cooler 37 fruit walk in cooler 38 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. New rule requires hand wash signs at all handsinks. Printed signs for them. General comment: Rew rule requires all towels or cloths that are used for sanitizing prep areas to be stored in containers r .Qnitizer. North Carolina Department of Health& Human Services 0 Division of Public Health 0 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.