HomeMy WebLinkAboutBethlem United Methodist Church 090012 03 04 14.JH.PDFFood Establishment Inspection Report
MEMM
Establishment Name: BETHLEM UNITED METHODIST CHURCH Establishment ID: 2018090012
Location Address: 3214 CATAWBA ST Minspection EIRe-Inspection
City: CLAREMONT State: NC Date: 0 3 / 0 4 / 2 0 1 4 Status Code: A
@ a am
Zip: 28610 18 Catawba Time In: 1 0 : 0 9 5 Pm Time Out: 1 0 : 1 0
County:
e
CATAWBA COUNTY SOCIAL SERVICES Total Time: 1 minut
Permittee.
A
Telephone: Cateaory #: N/
Wastewater System: ROMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 0
WaterSupply: PI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Contributing factors that increase the chance of developing fGodbiarne illness.
Public Health lntervenfions: Control measures to prevent fDGdbGrne illness or injury.
Good Retail Practices
Goad Retail Practices: Preventative measures to control the addition of pathogens, chemicals,
and physical objects into foods.
IH ..TJ.1A
I.-
I Compliance Status
I our
MI
.
11.
1H
..TJ
life
J.-J
Compliance Status I
our
MI
.
11 .
..
fe
Food
awd""W''ater,
.2662,206_2" , 4 ..........
E#]�J
Present . Demonstration Certification by
Pc1credited program and perform duties [T] 11
El El
El
28
E]
E]
Pasteurized eggs used where required
IL 11
El
El
El
mployop
11ovaTt
1952 .....................................................
29
V
El
Water and ice from approved source
IT] El
❑E El
El
El
Management. employees knowledge;
ledge;
responsibilities & reporting
11]�H�111
El
El
El
30
El
El
Variance obtained for specialized processing
methods
71 E 11
El
El
Ell
El
Proper use of reporting restriction & exclusion
Food7amparature
31
❑
Control .2961t, .2964
Proper cooling meth ods used: adequate
equipment for temperature control
71 0111�
El
El
El
4
Ft
E]
Proper eating tasting. drinking. or tobaccouse
111�17]�E]
El
El
E
32
E]
JEE]
❑
[1]
❑
Plantfood properly c coked for hot holding
171 11
El
El
El
5
El
No discharge from eyes, nose or mouth
I F-1
F-1
F-1
33
E]
FA
E]
Approved thawing methods used
El 11
El
El
El
Hands
s
7
A
El
El
El
E]
__2952,19S3,2866,206
Hands clean & properly washed
No bare hand cantaptwith RTE foods or pre-
approved alternate .c dure properly followed
4 E] E]
� E�] El
E]
E:]
E]
E:]
E]
E:]
34
f
El
Thermometers provided & accurate
El El
El
El
El
Food
Idenfifteatloo,
........
35�
E]
Food properly labeled: original container
E]�E]�E]
8
❑
Handwashing sinks supplied & accessible
2 7111
El
El
El
?,,-
3367
E
�Insects & rodents not presentno unauthorized
animals
7T E
E
E
E
Toyed
sourre
I ...................... -265;,, .2655 ...............................................
9
E
Food obtained from approved source
2 TT
0
E
E
[kP
E
Contamination prevented during food
preparation, storage & display
EEEEE
E
l
10
Food received at proper temperature
2 1E
1
E
E
38
11
E
Personal cleanliness
EEE
E
E
E
11
E
Food in good condition safe & unadulterated
EEE
E
E
E
❑Wiping
clothsproperly used & stored
7EE
E
11
12
E
❑flERequired
records availableshellstock tags,
parasite destruction
7_
_
EE39
40
Washing fruits & vegetables
71 111
rEl
El
El
P-tessoo,
13
1
El
from
El
cootam
El
!*at!** ....... 2962,,,2954 ...........................
Food separated & protected
11:
1
r, 4,80
of""Utensus
................. .296;', .2964 ............................
41
El
In -use utensils: properly stored
:1:1 11
El
El
El
14
41
E]
Food contact surfaces: cleaned & sanitized
42
A
El
Utensils, equipment& linens: properlystored,
& handled
11 E El
El
El
El
15
Al
El
Proper disposition of returned , previously served
reconditioned, & unsafe food
2dried
❑❑❑
4.3
Ft
El
Single -use & single -service articles: properly
stored & used
71 E 11
El
11
11
a
us, I Do .2961 ..................
16
El
El
❑
Proper cooking time & temperatures
0 E]�El�
El
� El
El
44
]]
E]
Gloves used properly
71 E 11
El
El
El
17�
F-1
F-1
FZ
F-1
Prnnp.r rp.hp.atinnr nrnf-.P.djirP.,; for hnt hnldinfT
IF, J F-51117,711
F-1
I F-1
I F-1
"UUasils
awdEquipr
4 ..........
aat 2962, 2954,2663 ...............................
45
FE
E]
Equipment food & non-food contact surfaces
approved, cleanable, properly designed,
constructed, & used
11 El
El
El
El
18
E]
E]
Er
F�
Proper cooling time & temperatures
E,: E] E]
E:]
E:]
E:]
19
Ff—I
E]
E]
F]
Proper hot holding temperatures
ET El El
El
El
El
46
f
El
Warewashing facilities: installed, maintained, &
use d : test strips
71 El
El
El
El
20
Z
E]
El
F-11
Proper cold holding temperatures
ET El El
El
El
El
47
[U
E]
Non-food contact surfaces clean
T1 El
El
El
El
21
El
ElI I
I Proper date marking & disposition
�EPPIE10P"Ityaoalfia•lfies
.........29", .260, 16 6 ......................
22�
E]
� E]
E]
Time as a public health control: procedures &
�records
qE]JE]l
E]
I E]
E]
41
F4
E]
E]
Hot & cold water availableadequate pressure
71 IT 11
El
1111
aosum
o
Admisor
yr
............................... 2,6,53
49
A
El
Plumbing installed: proper backflow devices
DE, El
El
El
El
23
E
E ]I
Ell
Consumer advisory provided for raor
undercooked foods w EJEI�
El I El El
50
A
El
Sewage & waste water properly disposed
71 IT 11
El
11
11
I'IthlyAusoopfible"Populasoas
1111111111.462 ''I'l''''I'll''''I'll'll''''I'll''''I'll'','ll''''II
51AE
E&
Toilet facilities� properly constructed, supplied
cleaned
El E
E
E
E
24
E
� ❑�❑�
E
Zff,,
Pasteurized foods usedrohibited foods
pEEE
� ❑� ❑
EE
52
a
E]
Garbage & refuse properly disposed : facilities
maintained
:1:1 i El
El
El
El
at
.................................
62967
. 291t, .................................................
25
E]
E]
W
Food additives: approved & properly used' El�lol�
El El El
531
El
I [
I
I
lPhysical facilities installed, maintained & clean
71 11
El
El
El
26
,
El
El
TDxicsubstances properly dentifed stored, & used P�ELI�Iol�
El El El
5 4
El
Meets ventilation & lighting requirements-
designated areas used.
11 El
E]�E]�E]
onform,qnse
w4h
Appi�,,*%�Iod Pirocedtrees a265 .2964, ;j5#
Total Deductions:
05
27�
El
� El
� EZ
Compliance with variance specialized process
reduced oxygen packing criteria or HA
E] ❑ ❑
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�W014s' DHH S is an equ al opportunity employer.
Page I of _ F•oGd E stabtishment In specfiGn Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BETHLEM UNITED METHODIST CHURCH Establishment ID: 2018090012
.2
Location Address: 3214 CATAWBA ST
City: CLAREMONT State: NC
County- 18 Catawba Zip: 28610
Wastewater System: R Muni cipaUC o mm unitv El On -Site System
Water Supply: 0 Municipal/Co mm unity F-1 On -Site System
Permittee: CATAWBA COUNTY SOCIAL SERVICES
Rd Inspection F-IRe-Inspection Date: 03/04/2014
Comment Addendum Attached? El Status Code: A
Category #: N/A
Email 1:
Email 2:
Telephone: Email 3:
1 Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
HAMBURGER HOT BOX 165
HOTBOX 171
HOTBOX 162
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code-
First Last
Person in Charge (Print & Sign): WENDY THOMAS
First Last V
Regulatory Authority (Print & Sign): JASON HUFFMAN
REHS ID: 1654 - Huffman, Jason Verifi Utaired lqDat)e
REHS Contact Phone Number
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
A 'DHHS is an equal opportunity employer.
4MS
I'S
Page 2 of _ F oGd E stab4sh meat In specfiGn Report, 312013