HomeMy WebLinkAboutBassett 2 010213 05 23 14.jh.pdfFood Establishment Inspection Report
OEM
Establishment Name: BASSETT2 Establishment ID: 2018010213
Location Address: 1111 E20THST [41 Inspection [_1 Re -inspection
City: NEWTON State: NC Date: 0 5 / a 3 / ;Z 0 1 4 Status Code: A
am am
Zip: 28658 County: 18 Catawba Time In: 0 9 : 5 3 @ o Pm Time Out: 0 9 : 5 4 (t 0 Pm
Permittee.. CANTEEN Total Time: 1 minute
Telephone: Category #: IV
Wastewater System: [i]Municipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations:
Water Supply: R]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Can tribut in g factors that increase the Chan. ce ufdeveloping fDodbDrne illness.
Public Health Interventions: Control measures to prevent fGGdborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measuresto control the addition ofpathogens, chemicals,
and physical objects into foods.
I.. ..TJ.1A
I.-
I Compliance Status
I our
MI
.
11.
1..
..TJ
alp
Jlira
J Compliance Status
I our
MI
.
11.
supervisfolt
............. .2652 ...................
Mafia
ttttat,atttt
tar .............. .;952, .2945,2958 ..........................
..............
I
11�❑�
sent. Demonstration Certification by
El Pciccre'dreited program and perform duties
q
D�D�0�0
28
[1
El
El
Pasteurized eggs used where required
El
D El
El
El
Employee
Health
.2842...
29
T
El
Water and ice from approved source
121 t
D El
El
El
2
❑Management.
El
employees Ino ledge�
responsibilities & reporting
11#�E]�E]
El
El
30
D
D
4]
Variance obtained for specialized processing
mer
thods
El
D El
El
El
3
Ef E]
Proper use of reporting. restriction & exclusion
F10
0
El
El
El
�atatiamporaraCctptrc+l,,...........
31
ig❑equipment
D
2,143, 2644 ........................
�Proper cooling methods used. adequate
for temperature control
El E
D El
El
El
Oood,
ftygl�lalo
Pr4ofloos
................ 1452_21II8II
4
[1] D
Proper eating . tasting. drinkingor tobacco use
E]�E]
D
El
El
El
32
El
El
El
R1
lantfood properly cooked for hot holding
El E
❑ El
D
El
El
5
It El
�
N o discharge from eyes. nose or mouth
E]
D
D
D
D
33
D
F*
D
D
Approved thawing methods used
El Fi
D El
El
El
'PIe'veraft",
ntamloatlost
by Jj;ftd 52_2fa;," loss. �115�4 ....
6
14
El
Hands clean & properly washed
.
E4 Ei
[Ei
Ei
Ei
Ei
34
El
Thermometers provided & accurate
El. E El.
El.
El
El
7
Er
D
D
D
s r pre-
No hand ccmtapCr ,11 ed.'e pr o" foods RTE fcpdro
ap roved alternate ly fo I I o w e d
E: El
D
El
El
El
Foogy
Ide
......... ..... 295; . ..................................................
-
1 35�
El
Food properly labeled . original container
D10
Handwashing sinks supplied & accessible
2 El
D
El
El
El
0
36
D
iq
�
of
Food
1854,' _;944_2t�
Insects & rodents not present. no unauthorized
�animals
..........
RJ�OD
0❑
�0
El
Approye,d
Souree
. ....................... �;643, 11,6� .......................
9
A
El
Food obtained from approved source
E2 El
D
El
El
El
37
kr
El
Contamination prevented during food
preparation. storage & display
M t El
El
El
El
10
El
El
Food received at proper temperature
E2 El
D
El
El
El
38
`!11
El
JE]
Personal cleanliness
El Ei El
El
El
El
It
BQ
El
Food in good condition . safe & unadulterated
El El
D
El
El
El
39
J]
D
Wiping cloths � properly used & stored
El E
D. El
EIP
12
D
D
Z]
I?
D
Required records available shellstock tags.
parasite destruction
E2 El
D
El
10
10
—
40
—
[P
D
Washing fruits & vegetables
D
D El
El
El
froft
13
llea-from
D
KI
El
contamixtatfoo
El
1652, 1954
Food separated & protected
El: EN
71
Pfl
El
El
)prqpeT
49*
of
Mona,
s .................. 1�4�_2644
41
[C
D
In -use utensils- properly stored
El
D El
El
El
14
Ft
El
Food -contact surfaces- cleaned & sanitized
El : El
D
El
El
El
42
FE
El
Utensils. equipment & linens properly stored,
dried & handled
El
El
El
El
15
Fel
D
Proper disposition of returned . previously served .
reconditioned . & unsafe food
2 El
D
—
El
—
El
—
El
4.3
NIJ
El
Single -use & single -service articles: properly
stored &used❑
El
El
El
'Pote'Ittlaffy
If'Reard
0 its, F*pdT1m,*/,T'em pe
Is
El
El
El
F*
Proper cooking time & temperatures
ET D
D
El
El
El
44
[1]
D
Gloves used properly
El
El
El
17
D
D
D
5]
Proper reheating procedures for hot holding ET
El D
El
El
El
'Ut-ansilsand
Equipment
2952,�2954_26ft
45
E]
K
Equipment.
Equipment. food & non-food contact surfaces
approved. cleanable, properly designed,
approved
constructed, & used
11 It El
141
El
El
IS
El
El
El
EV
Proper cooling time & temperatures E,:
D D
E:]
E:]
E:]
19
F�Q
E]
E]
FEI
Proper hot holding temperatures ET
El [o]
El
El
El
48
41
E]
4
W
Warewas h ing facilities - installed, maintained; &
used. test strips
11 C
71 E El
El
El
El
20
[i]
El
El
F-1
Proper cold holding temperatures
0
El D
El
El
El
E]]
47
D
Z
Non-food contact surfaces clean
N,
11 F9
1W.
M R1
El
El
21
IJ
El
El
F1
Proper date marking & disposition OEID
El
4EIE
El
El
E
JlPhYeleal
fAft
..
.................... 204, .2845,29#6 .....................
22
D
Ei
[P
Ei
Time as a public health control: procedures &
records �O
El C�
E]
48
Fill
El
El
El�
Hot & cold water available � adequate pressure
71 t
D El
El
El
,0*jaM-,AdVJ$,oq
.......................... 2653'
49
El
D
Plumbing installed. proper backflow devices
:1 t
M El
El
El
231
D
I D
I f
Consumer advisory provided for raw or
undercooked foodsltlBtfl01
D11111
El
I El
I El
50
_J�❑
51
BE
El
JE
El
El
Sewage & waste water properly disposed
Toilet facilities� properly constructed . supplied
& cleaned
71 t
El El
D El
El
El
El
El
El
Y us
#Wfopula*
auts .2653 .................................
24�
D
D
[f
Pasteurized foods used . prohibited foods not
offered
D�
D�
D
52
5❑maintained
D
Garbage & refuse properlydisposedfacilities
1E1l
M E
E
E
._2143,264
25
D
D
sapproved & properly used
ED
D
D
D
53
E
E
Physical facilities installed. maintained & clean
DME
E
26
E
E
TGxicsubstances Properly identifedstored, & used PDD
��❑�
E
❑�❑�
E
E
54
E
Meets ventilation & lighting requirements-
areas used
� E
Edesignated
a
wfth A xroyed,,FT**e#ures .2643, 1144, 2SSI . ..............................
pp
Total Deductions:
6
27
El
�
El
omplth . special �rocess
�Ciance with variance114clA reduced oxygen packing criteria or H CP plan *Po
Fo
P
P
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHH S is an equ al opportunity employer.
Ist A&
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BASSETT 2
Establishment ID: 2018010213
Location Address: 1111 E20THST
City: NEWTON State: NC
County- 18 Catawba Zip: 28658
Wastewater System: [9 Municipal/Community ❑ On -Site System
Water Supply: [E MunicipaUC o mm unity ❑ On -Site System
Permittee: CANTEEN
M Inspection F-Ifie-Inspection Date: 0512312014
Comment Addendum Attached? ❑ Status Code: A
Category #: IV
Email 1:
Email 2:
Telephone: Email 3:
1 Temperature Observations
Item Location Temp Item Location Temp 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 8-40511 of the food code_
13 STORE RAW FOODS SEPARTELY FROM COOKED OR READY TO EAT FOODS: RAW BACON STORED WFU
VEGETABLES-4/10VED, TOAPPROPIRI.ATE LOC&TIOIJ
W=4
Person in Charge (Print & Sign): FRANCES
First
Regulatory Authority (Print & Sign): JASON
REHS Contact Phone Number ( -
Last
HAND
T
VerificE D afeb
North Carolina Department of Health& Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
Page 2 of Fd Estab4shment In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrm-wt 10me: BASSETT 2 Estabfis'rm-wt ID: 2018010213
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_
I I I
North Carolina Department of Health Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013