HomeMy WebLinkAboutBassett 2 010213 08 06 14.pl.pdfFood Establishment Inspection Report
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Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST A Inspection F1 Re -inspection
City: NEWTON State: NC Date: 0 8 / 0 6 / ;Z 0 1 4 Status Code: A
Zip: 28658 18 Catawba Time In: 1 0 : .1 5 0 pm Time Out: 1 1 : 5 0 0 pm
County: m —
Permittee: CANTEEN TotalTime: lhi25minutes
Telephone: Category #: IV
Wastewater System: MdMunicipal/Community ElOn-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations:
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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Pasteurized eggs used where required
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Water and ice from approved source
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roper cooling methods u used . adequate
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Proper eating . tasting. drinking. or tobacco use
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Plant food properly cooked for hot holding
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No discharge from eyesnose or mouth
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Appro.ved thawin.g methods used
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Thermometers provided & accurate
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No bare hand ccntactwith RTE foods or pre-
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Handwashing sinks supplied & accessible
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Pfayeration
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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
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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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iping clothsproperly
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Washing fruits & vegetables
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Food separated& protected
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In-use utensilsproperly stored
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Food contact surfaces- cleaned & sanitized
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Utensilsequipment& lnens: properly stored.
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reconditioned & unsafe food
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Single use & single -service articles: properly
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Proper cooking time & temperatures
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Equipment. food & non-food contact surfaces
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Warewas h ing facilities installed, maintained, &
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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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Time as a public health control: procedures &
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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 for raw or
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Sewage & waste water properly disposed
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Toilet facilities� properly constructed. supplied
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Pasteurized foods used. prohibited foods not
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Garbage & refuse properly disposed. facilities
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Food additives: approved & properly used
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Physical facilities installed. maintained & clean
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TGxicsubstances Properly identifed stored, & used
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�Meets ventilation & 1,ghting requirements❑❑❑:
areas used.
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Total Deductions:
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Compliance with variance. specialized �proces
reduced oxygen packing criteria or HACCPplasn
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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: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST
M Inspection F-Ifie-Inspection
Date: 0810612014
City: NEWTON
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System: [9 Municipal/Community
El On -Site System
Email 1:
Water Supply: 0 Municipal!Co mm unity
F-1 On -Site System
Permittee: CANTEEN
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location
Temp Item Location
Temp Item
Location Temp
eggs reach in cooler
40
ham reach in cooler
40
hot dogs hot holding
148
hot dogs reach in cooler
40
cheese reach in cooler
40
lettuce cold holding
38
tomato cold holding
38
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 -
Burgers and hot dogs not dated. Follow date marking procedures with all applicable foods. Were dated.
0,'-501.17
41 Scoops stored in foods must be stored with the handle sticking out of food.
3-304.12 In -Use Utensils, Between -Use Storage - C
45 Domestic equipment not aipproved.
4-205.10 Food Equipment, Certification and Classification - C
First
Person in Charge (Print & Sign): frances, hand
First
Regulatory Authority (Print & Sign): Paige
REHS Contact Phone Number ( -
J=
Last
Verification Required Date-
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
Page2 of FoodEstabtishmentlnspecfion Report,312013
Comment Addendum to Food Establishment Inspection Report
EstablisIrwiTt 10me: BASSETT 2 Establis'twiTt 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-
4-602.13 Nonfood Contact Surfaces - I C I
Need to clean floors thoroughly under all shelving and equipment. Clean walls, especially beside fryer.
• Cleaning, Frequency and Restrictions - C
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