HomeMy WebLinkAboutBalls Creek Campground 010093 08 12 14.pl.pdfFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: BALLS CREEK CAMPGROUND Establishment ID: 2018010093
Location Address: 2039 BUFFALO SHOALS RD ;Rlnspection EIRe-Inspection
City: CATAWBA State: NC Date: 0 8 / I d ? 0 1 4 Status Code: A
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Zip: 28609 County: 18 Catawba Time In: 0 5 : 4 4 . pm Time Out: 7 0
Permittee: BALLS CREEK CAMPGROUND TotalTime: lhi16minutes
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Telephone: Cateory #: IV
Wastewater System: ElMunicipal/Community RdOn-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 4
WaterSupply: HI]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 fGiadborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measuresto control the addition ofpathogens, chemicals,
and physical objects into foods.
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Pcicre'dreited program and perduties
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Pasteurized eggs used where required
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Water and ice from approved source
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Management semreoyeengkn owledge � respGn sibilitie p Grt
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Variance obtained for specialized processing
methods
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Proper use of reporting restriction & exclusion
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�Proper cooling methods used. adequate
for temperature control
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Proper eatingtastingdrinkingor tobacco use
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tfood properly cooked forlding
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No discharge from eyesnose or mouth
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oroved thawing methods used
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Hands clean & properly washed
No bare hand contact with RTE foods or pre-
alternate p'd.,epIoperlvfollowed
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Thermometers provided 9 accurate
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Food properly labeled original container
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Handwashing sinks supplied 9accessible
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Insects & rodents not present. no unauthorized
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Food obtained from approved source
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Contamination prevented during food
preparation. storage & display
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Food received at proper temperature
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Personal cleanliness
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Food in good condition safe & unadulterated
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Wiping clothsproperly used 9 stored
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EENEparatedestruction
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Required rd s available shestock tags
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Washing fruits & vegetables
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Food separated 9 protected
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In -use utensils: properly stored
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Food contact surfaces- cleaned & sanitized
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Utensilsequipment & linensproperly stored.
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dried & handled
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Proper disposition of returned previously served
reconditioned . & unsafe food
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Single
ingle-u_use ngle-service articlesproperly
stored &used
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Proper cooking time & temperatures
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Gloves used properly
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Proper reheating procedures for hot holding
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Equipment food 9 non-food contact surfaces
approvedcleanable, properlydesigned
constructed, & used
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Proper cooling time & temperatures
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Proper hot holding temperatures
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Warewashing facilities installed. maintained. &
used test strips
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Proper cold holding temperatures
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Non-food contact surfaces clean
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Proper date marking & disposition
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kaffacifffies
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Time as a public health control: procedures &
records
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Hot & cold water available adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory provided far raw or
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Sewage & waste water properly disposed
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Toilet facilities� properly constructed . supplied
& cleanedT,*,p,0aN*ns
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Paste urized food s it sed . pro...... hibited food s n o t
offered
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Garbage & refuse properly disposed facilities
maintained
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Food additives approved 9 properly used
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Physical facilities installed, maintained 9 clean
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TGxicsubstances Properly identified stored,& used
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Meets ventilation & lighting requirements -
designated areas used
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Total Deductions:
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27
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�Cm pliance with variance. specialized process
reduced oxygen packing criteria or HACCP plan
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North Carolina Departmentof Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
DHHSis an equal opportunity employer.
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BALLS CREEK CAMPGROUND Establishment ID: 2018010093
Location Address: 2039 BUFFALO SHOALS RCS
Minspection [—]Re-inspection
Date: 08112/2014
City: CATAWBA State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba Zip: 28609
Category #: IV
Wastewater System: El Municipal/Community 0 On -Site System
Email 1: m8rydoal@o8tawb8SChooIs, net
Water Supply: 0 Municipal!Co mm unity F-1 On -Site System
Permittee: BALLS CREEK CAMPGROUND
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location Temp Item Location
Temp Item
Location Temp
french fries heat lamp 135
hot dogs heat lamp 149
chicken heat lamp 149
corn dogs just cooked 189
milk refrigerator 40
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 -
Must have person in charge who is food safety certified onsite. Servsafe or equivalent.
2-102.12 Certified Food Protection Mainager - C
4 General comment: employee drinks must have a lid and straw, and be stored below any food prep or storage areas. Were
discarded.
2-401.11 Eating, Drinking, or Using Tobacco - C
14 Employee observed washing dishes without sanitizing. All utensils aind cooking equipment must be thoroughly washed, rinsed, and
sanitized after use. Were washedl sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanifization-Temperature, pH, Concentration and Hardne&�
First Last
Person in Charge (Print & Sign): Darris Turbyfill
AJ
First Last
Regulatory Authority (Print & Sign): Paige Levin
'
REHS ID: 2031 - Levin, Paige krifica0equired Date:
REHS Contact Phone Number
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page2 of FdEstabtishmentlnspecfion Report,312013
Comment Addendum to Food Establishment Inspection Report
Estabi is lmwt 10me: BALLS CREEK CAMPGROUND Establis'rm-wt ID: 2018010093
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 -
Foods found reheating in crock pot. Reheat all foods before holding at 135 or above. Were reheated.
C-403.11 Reheating for Hot Holding - P
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EIVA00111111005 a Mil to. IjUjard R�1ujF9R14F*,1fW1m5wwj RMI I ton 11 M B
MORTIN 1jtBgL*-wWw-nj1r.1*
North Carolina Department of Health Human Services * Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
A�
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Spell
Page 3 of Food Estab4shment In specfion Report, 312013