HomeMy WebLinkAboutBassett 2 010213 03 12 13.jh.pdfFood Establishment Inspection Report
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Establishment N arne, BASSETT �2
Establishment ID: 2018010213
Date: 0 3 / 1 .2 / 2 0 1 3 Status Code: A
Time In: @ a"'
11 : 10 5 Pin Time Out: I 1 a 1 1"M
Par
Total Time: 1minute
Cate gory#: IV
Establishment Type:
Instructions:
. ...........
1. Fill in the information below for the
Food Establishment:
- --------- - - - ---------- - ------------------ - ---- - --- — - ----- — ------------------ - ---------------
Location Address: 1111 E 20TH, ST
au�=
State, NC Zi!!!
County: 18 Catawba
Permittee: CANTEEN
Telephone:
(inspection
ORe-Inspection
Wastewater System:
(!,)Municipal/Community
OOn-Ske System
Water Supply:
(J)Municipal/Community
00n-Site System
2. Clickffill the appropriate circle
For "IN, OUT, NIA, NIO".
IN= In Compliance, OUT= Not in compliance
NIO=Not Observed, N/A= Not Applicable
I Clickkheck the appropriate
Boxes for CDl andfor
CDI= Corrected During Inspection
R= Repeat Violation
VR= Verification Required
4. Continue to page 2 for
"Good Retail Practices".
Risk factors. Contributing factors that Orcrease the chance of developin�q focidberne illness,
Public Health letervenflerns., Control measures to pieverit foodborne, illness or quvy,
— — ----------------- --- — ------------
connotance Status i Mnf
() 0 1pur: Present;by accredited
OUT N/A program and perforin duties
2
110anagement, employees knowtedqe, ;esponsiblitres
0 0
10 101
0
IT O(U)T
& receding
30 1 5 0
3
OUT
Proper use of reporting, resiricuon & exclusion
0 0 0
3 i's 0
C-) 0
0
0
...... .......
Proper eating, tasting, drinking, or tobacco use
0 1 0
2 0
No discharge from eyes, nose, and mouth
0 0 0 0
I a's
10 o
0
N () IN OUT Hands clean & properly washed
00 C)
4 2 0
f0 , No bare hand contact with RTE foods or pre -approved
b7UIT
00 0
N?/O alternate procedure properily allowed
3 1,5 0
0 Handwashing sinks supplied & accessible
1 OUT
00 0
2 1 0
ue 3 .2
Food obtained from approved source
OUT
000
f 0 '0 ood received at proper temperature
2 1 0
0 0 0
UT 10
IN OU
2 1 0
0 Food in good condition, safe & urradrilleraled
() () ()
17 OUT
2 1 0
0(1Pe faired records available, shellsidick lags, parasite
0 0 0
OUT CJ#A NfC destructrcn
2 1 0
IraIon "from" onto rn,l Jon", 201-31'2$54
Food separated & protected
0 0 0
OUT NIA N7
3 15 0
0 Food -contact surfaces: cleaned & sanilized t
000
iOUT
3 1,5 0
0 Proper i1xiposition ofreturned, prevrously served,
0 0 0
N OUT reconditioned, & unsafe food
2 1 0
0 Proper cooking inrie & temperatures
0 0 0
OUTNIA NIO
3 1,5_ 0_
0 ot Proper rehesling purroodures for hot building
0 () 0
Ic
OUTNIA 10
3 I'd Q
() lo 0 Proper cooling urine & temperatures
0 0 0
OUT N/A NO
31,5 0
0 00 Proper hot holding temperatures
() 0 0
OUT N/A N/D
315 0
Z—� 0 0 Proper cold holding temperatures
0�e 0
ry NIA N/0
3 5 0
0 () 0 Proper date marking & disposition
() () 0
OUT NZA NAD
3 1,5 0
0
ONIO 1 0 Turie as a public health control: procedures & records 10 01 0
UT ZA 2 0
2 ()
3� 0 (A IC onsomer advisory provided for taw or undercooked 10 c) 0
IN OUT 1 foods 1 0,5 0
MWAIPasteurized foods used, protribiled foods riot offered a
Q 0 Food additives' approved & piopeflyused 000
ild OUT OVIA I O's 0
CI0 Toxic substance-, properly idenirfied riored, &used 000
—OUT N /A 1) 1 r)
North Carolina Department otHe at h &Human ServicesM, Div! si on of pubficHeafth tilinf0fn � 'a od to, I
Enviionm ental H earth section 4 F ood Prolestcoi Program prov P"'*$
Compliance with variance, specialized pro... 00
ga;r
Page I off _ ood Establieturneed Rep Inspection art, 712812 �-7�reduced oyyen hocking crilerra or HACCP pl
] — 1 2 1
I
M
X
Food Establishment Inspection Report, continued
Establishment Name- BASSETT 2
Establishment ID, 2018010213
IMEMEM��
01"IffspIt r4i mg�* AM
6. Click or check the appropriate
boxes for CDI andfor
CDI= CorTected during Inspection
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deductions"
and record.
L.S i.9nand com platet nS ignature B lock".
8. Fill in "No. Of Risk Factor
Intervention Violations" and "No. of
Repeat Risk Factor Intervention
Violations".
9. Continue to pape 3 for "Comment
Addendum to ood Establishment
Inspection Report".
Verification Required Date:
REHSID: 1654 -Huffman, Jason
No. of Risk Factor/ No. of Repeat Risk
Intervention Fact#r/I nterve6ti1iry
Violations: 2 Violationsi: -
Er =** #111AIMI
Prove ri I afive me as ures I o control the addition of pathogens,
chernicals, and physical objects into fiaods
Comphance Status I OUT
Ct -T I Pasteurized eggs used where required 1 '1' �,5 to
OUT I Water and ice from approved source I Y 'I
%11� '�-J
IN MWIA lVatiance obtained for specialized processing methods
OUT 1 3 0,5 0
Jil 1111! 111!1111! ill 11111 11 lill, I
Plant food prGperty cooked for hot panting
Appioved thawing in ethods used
Ell
11
Thermometers providpd &accurate
Q Food propefly labeled, original container III,
OUT 1 1 2 1 0
Insects & rodents not present no unauthorized animals
Connnninalion prevented during food preparation,
sprfag e & display
Personat cleandiness
cloths, properly used & stated
9 fruits & vegetables 0
iol�_101,
In-use ulensrisproperly stored
u Utensils, equipment & linens: property stored, doted r,
OUT & handle, d I
0 Single -use & single-sers�ce articles- properly C
OLI , T sloned & us 1
OUT Gtowes used property I
U Equipment, food & non-food corilact surfaces approved, Ur
tit Of T cleanable, property designed, consiruded, & used 2 ( 0
tj0 Warewashing fa cilifies: Tnsialled, maintained. & rised� C) C)
OVI lost strips 1 05 0
0 C
IN Ct T I Non-food contact so daces cle an 01?! 0
ME
481
If 0 ' L - i T Hot & cold water available; adequate pressure
1 2 " 1, 1" 1 0
0
1010
4
I 0 m Ptubing installed; proper backfirro devices
OUT
00 ()
2 1 0
0
00
5 0
_C�JIT Sewage & waste water properly disposed
00 0
2 1 0
0
0
0
51
Toilet facilities`property constructed, supplied
00 0
0
0
0
Is Ilea nod
1 06 0
52
0 Garba ge & refuse properly disposed,
0 0
0
0
M -IT facilities maintained
1 0,5 0
10
53
0
IN IT Ph ysical id c4ifies installs d, maintaine d & clean
C)
1 5 0
0
0
0
54
C-) Mee" ventilation & fighling requirements ;
0 0 0
-
0 C)
0
tj OUT designated areas used
1 O's 0
Total Deductions:
65
North CarofinaDeparlment otHealh & HumanServices * Division offtiflic Heath
Environmental HeWlh Section 4 Food ProleLtion PrGgram
food Establorhodard Inspection Report, V2912 Paide2of-
1%
Comment Addendum to Food Establishment Inspection Report
--------------------------------------- - - ---------- . ..... - - --------------- - - - - ------- ----------- . ....
Establishment N aMe: BASSETT 2
MERM
Location Address: 1 Ill E 20TH ST
City: NEWTON State: NC
County: 18 Catawba Zip-28,658
Wastewater System: lidurincpastoorrim unity 0 On-SOe System
Water Supply: MunicipA/Communily 0 On-Ske System
Permittee- CANTEEN
Status Code.- A
Category* IV
Telephone: I L-.
Temperature Observations I
-- -------------------- - ---------- — ------------------- - - - - --- --- --- - - - - - - - - --------------------------------------- - - -------------------------------- - - -
Item Location Temp 114m Location Terrys 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,
North Carolina Department of Healilh &Human Services # Omsion of Public Heafth * Environmental Health Section *Food Protection Program
Page 3 of Food Establiabrnerd InspeefionRepot, U2012 WCDepatmemt sal Health and Human Services is an squat opportunity earproyw and proWder.
Establishment Name: BASSETT 2 Establishment ID: 2018010213
Observations and Corrective Actions
� corrected within thefirneframes below. orasstatedin sectlons8.405.11 ofthefoodcode.
N"h Caro Ima DeparlmeM of Heahh Human Services # DreIsion of Public Health * Envirenmenlal health Section *Food Protection Program
K C, D epantnera of Health anrr Homan Serv"Itis on equor opportunity empIloyev and prowder,
P0904 of — food totablislarniord InspinSion R"rt, V2412