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Home My WebLink AboutBethlem United Methodist Church 090012 03 07 13.jh.pdfFood Establishment Inspection Repoar rt - ------------ M=1111 Date: 0 3 / 0 7 / 2 0 1 3 Status Code, A am Time In-, 1 0 5 : 4 Time Out: 1 4 6 0 : — PM Total Time: 1minute Cate gory#: IV Establishment Type Instructions: 1. Fill in the information below for the Food Establishment: - --------- - - - ---------- - --------- - ----- --- -------- _ - — --- - ---------------------- - --------------- Location Address: 3214 CATAWBAST City: CLAREMONT State, NC Zip- 28610 County: 18 Catawba Permittee: CATAWBA COUNTY SOCIAL SERVICES Telephone: *Jnspection ORe-Inspection Wastewater System: (!,)Municipal/Community OOn-Site System Water Supply: (J)Municipal/Community On-Ske System 2. Clickffill the appropriate circle For "IN, OUT, NIA, IN= In Compliance, OUT= Not in compliance NIO=Not Observed, NJA= Not Applicable 3� Clickkheck the appropriate Boxes for CDI andlor R, VR. CDI= Corrected During Inspection R= Repeat Violation VR= Verification Required 4. Continue to page 2 for "Good Retail practices". Risk factors. Contributing factors that increase the chance of develotnrr�q foodborne illness, Public Health letervenflons., Control measures to pievelft foodborne, illness or injuvy, — — ----------------- --- — --------------- Compliance Status r'..: Mnf IT0 () IPtC PreerenL by accredited OUT N/A program and perforrn duties 2 Management, employees knowtedge; responsibilities ( 00 jo 101 C) 1 01JT & teporling 3 I'S 0 3 0 OUT Proper use of reporting, resinciion & exclusion 0 0 0 3 1,6 0 0 Q) 0 :13004 qygleril, '64 202,,,26 71 0 I OUT proper aging, tasting, drinking, or lobacco use 0 0 I ,, 5 f lNj 0T OU No discharge from eyes, nose, and mouth 10005 00 � 0 10 10 Hands clean & properly washed 00 0 OUT 4 2 0 0 No bare hand contact wfth RTE foods or pro -approved 0() 0 T NIO afternate procedure, propedy allowed 3 1,5 0 OU0 Handwashing sinks supplied & accessible 00 () T 2 1 0 C) Food obtained from approved source 000 r 0 I OUT 2 1 0 1 10 0 0, 1 Food received at proper temperature Rd OUT WO 0 0 0 2 1 0 _ 0 No 0 11 Food in good condition, safe & unadulleraled 0 () 0 00 0 OUT 2 1 0 12 0 0 0 Required records available, she4ishack tagste , paale y 0 0 0 010, IN OUT N10 destnicloin 2 1 0 '--I N/A 1 p��dl`ond separated& protected U U U 315 0 0 Food contact surfaces, cleaned & sanifized 0 () 0 OUT 3 1,5 0 0 Proper disposition of returned, previously served, C) 0 b OUT reciandiponed, & unsafe food 2 1 0 A20111MMIROM fir seeking trine & lemperalures 0 0 0 315 a it reheating procedures for hot holding 0 0 0 315 0 ir cooling time & temperatures 0 () 0 3 15 0 rr hot holding lemperafures () () it cold holding temperatures 00 0 315 0 )r date imarRing & disposition 0 () 0 3 1.5 0 as a public health control; procedures & records 0 0 0 2 1 0 sumer advisory provided for few or undercooked 000 a I I O's 0 d foods usedprohdriled foods not offered a 0 0 Foram &d addihves� approved properly used 000 IN OUT ttlA 1 0 0 17 0 0 Toxic substances properly identified slored, &used 000 OUT N/A ') I n North Carolina Department otHe at h &Human Sermer,1110 Donn on of Public Heath WWI Apppll:iv Environm enjol H earth Section 4 Food Protectica Program procedures .26P,.26 4j,2 0 Compliance with variance, Specralized 0 0 4�tr ) 0 A reducerl oxygen packing otiferna or H CID I LP1 P age I of _ F cod E stab I hunineat Inspection Report, V241 2 ?K� I - 2 9 X Food Establishment Inspection Report, continued Est Establishment Name- BETHLEM UNITED METHODIST CHURCH ablishment ID: 2018090012 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= Corrected during 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 Addendum to ood Establishment Inspection Report". ---- — -------- ::: Signature Block: i-ersoroin unarge (erint) gulatOry AkfiWft (Print) 19 0 ure Contact Number Verification Required Date: REHSID: 1654 -Huffman, Jason No. of Risk Factor/ No. of Repeat Risk Intervention Fact*d1ntervemt4nL Violations: 0 Violatibris: - Prove ri I afiver rue as ures I o control the add inon of path o9eirri, chemicals, and physical objects into fiaods. Ccimphance Status I OUT 1 OUT Pasteurized eggs used where required 1 05 0 29 Water and ice from approved source OUT 00 0 2 1 0 0 0 0 0 0 30 IN OUT 11A Variance obtained for specialized processing methods 0 0 0 1 0,5 0 0 0 Proper cooling methods used, adequate equipme nt frif 31 0 00 0 Q -o 0 OUT romperature control I a's 0 0 32 0 0 Plana food property cooked for het holding PIAN10 0 0 0 C) 0 C-) IN OUT 1 0,5 0 33 0 0 0 Approved thawing method , used 00 0 () 0 0 fN OUT N 1 0.5 0 34 f 0 Thermometers provided &accurate OUT 0 00 I O's 0 0 0 0 OUT Food properly labeled: original container Insects & rodents not present, no unaulfrofized animals Contamination prevented during food preparation, spirag e & display Personal cleanliness doths: properly used & stored In -use utensils properly stored 1 —1 , 0�5 �0 10 101 Q Utensils, a quipmeril & linens properly stored„ d tied 00 0 10 olo handled 1 05 0 S419te-use & single-seryme articles. properly 00 U 1�1 0+0 snored &used 05 0 - Gloves used property 1 4006(0-) 0 0 0 U Equipment, food & non-food contact surfaces approved, U U L_ OUT cleanable, property designed, constructed, & used 2 1 0 CD Warewaahing facilities: Tnslailed, maintained, & used; 0 0 C OkJT last strips I O's 0 0 0 () C OUT Non-food contact sorfaces cIean 1 0,5 0 481 IT ` Hot & cold water available: adequate, pressure OUT 1-1 I'll 0 2 1 , 0 1010 4 Ed(D Pfurnbing rritaflrrd; proper back"aw devices OUT 00 () 2 1 0 0 00 5D t 0 Sewage & waste water properly disposed 0 U17 00 0 2 1 0 0 0' 51 Toilet facilities : properly constrocted, sup_ph.d C) 0 00 IN OUT & oleo ned 1 0,5 0 1 52 0 Gailra ge & refuse properly disposed, 00 0 01 0 1 OUT facilde s maintained 1 05 0 53 Physical facilities installed, maintained & clean IN 01 13 54 ting requireerit Meets ventilation & fighrns; 0T 00 0 0 - a � 0 IT OUdesignated areas used 1 0.5 0 0 Total Deductions: 05 Noun Carolina Department of Heath& HurnairServices it Division of Public Heath nv Mental ea I food Estatifisburientlinsperedionflopurth V2012 Paythr21ti- 1% Comment Addendum to Food Establishment Inspection Report 111 M! .1 M.T. M." 1 U31illa--- _11'_"' 11 __1111 _dh _ - 1 11 11111111101711! 1-M E Location Address: 3214 CATAWBA CT City: CLARET ONT ------------ — State: NC County: 18 Catawba Zip.28610 Wastewater System: f-) Municipasteorrimunily 0 On Site System Water Supply: dD MuniciiiWCommunily 0 On-Sarr System Permittee- CATAWBA COUNTY SOCIAL SERVICES Date: 03/0712013 Status Code.- A Category #: IV Email 1: lelephone: ITemperature Observations Item Location Teryip Item Location Toms Item Location Temp STEW BEEF HOT HOLDING 156 RICE HOT HOLDING 17 Observations and Corrective Actions Violations cited to this report must be corrected wfthin the time frames below, or as stated in sections,05-405 11 of the food code, Nod,h Carolina Department of Health &Human Services # Di"sion of Public Heafth 0 Env ironmenta[Health Section *Food Protection Pro parin Page 3 of Food Establishment IniquirebonRepad, U2812 WC Department or Health and Humor, Services is an equM opportunity ernployer and prowder.