HomeMy WebLinkAboutBassett 2 010213 11 12 14.pl.pdfFood Establishment Inspection Report
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Establishment Name: •BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST 5KInspection F1 Re -Inspection
City: NEWTON State: NC Date: I I / I a' 0 1 4 Status Code: A
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Zip: 28658 18 Catawba Time In: 1 1 : 3 3 0 pm Time Out: 1 D : 4 0
County: m — _N) Pm
Permittee: CANTEEN TotalTime: 1hr7minutes
Telephone: Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 2
WaterSupply: HI]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 foodbome illness.
Pubfic Health ftnteirventions: Control measures to prevent foodborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measures to control the addition of pathogens, chemica Is,
and physical objects into foods.
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1program and perform ie
accredited C Present- Demonstration-Cert�ifiuct,,n ati.by
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�Pasteurized eggs used where required
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Water and ice from approved source
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Proper cooling methods used, adequate
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food properly cooked for hot holding
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N a discharge from eyes, nose or mouth
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Approved thawing methods used
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Hands clean & properly washed
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Handwashing sinks supplied & accessible
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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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Wiping clothsproperly used &stored
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destruction
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Washing fruits & vegetables
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in -use utensils: properly stored
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Icontactood surfaces cleaned & sanitized
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Utensils, equipment & linens: properly stored,
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disposition of returned, previously served,
reconditioned, &unsafe food
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Single use & single -service articlesproperly
stored &used
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Proper cooking time & temperatures
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Gloves properly erly
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Proper reheating procedures for hot holding
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Equipment, food &non -food contactsurfaces
approved, cleanable, properlydesigned,
constructed, & used
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Proper cooling time &temperatures
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Proper hot holding temperatures
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Warewashing facilitiesinstalled, 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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as a public health control: procedures &
records
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Hat & cold water available, adequate pressure
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Plumbing installed-, proper backflow devices
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C,,nsume, 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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Taxicsubstances properly identified stared,& used
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designated areas used
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Total Deductions:
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Compliance with variance, specialized process, �
reduced oxygen packing criteria or HACCP plan
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
DHHS is an equal opportunity employer -
Page I of _ Food E stablish ment in spection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BASSETT 2 Establishment ID: 2018010213
Location Address: 1111 E20THST
M Inspection F-IlRe-Inspection
Date: 11112/2014
City: NEWTON
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28658
Category #: IV
Wastewater System0 Muni cipal/C o mmunity
El
On -Site System
Email 1:
Water Supply 0MunicipallCommunity
F-1
On -Site System
Permittee: CANTEEN
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location
Ternp
Item Location
Ternp Item
Location Ternp
eggs hot holding
138
sliced tomato cold serving
41
livermush hot holding
139
sausage hot holding
135
rice hot holding
141
gravy hot holding
137
chicken reach in corer
40
cheese reachin cooler
40
lettuce reach in cooler
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 -
Ice machine shield has build up on it. Must be thoroughly washed, rinsed, and sanitized. Wais washed, rinsed, and sanitized
4-602.11 Equipment Food -Contact Surfaces and Utensils -Frequency - P
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___RM =Mriffl =3615 2RURRIN111 MIRWIFIDIM22#141on K IFINJAU.11,11 WHIP INEW91 1111111 111113.041% ffu I , .
45 Domestic equipment not aipproved.
4-205.10 Food Equipment, Certification and Classification
First
Person in Charge (Print & Sign): frankie hand
First
Regulatory Authority (Print & Sign): Paige
REHS Contact Phone Number ( -
Last
FNW4
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U
erification Required Date-
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
'A DHHS is an equal opportunity employer.
ALI
Pacie2of Food Establishment inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrnrwtk�me: BASSETT2 Establis'rurwit 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 cocle-
47 Need to clean: all shelving, inside of reach in cooler and freezer, cart in kitchen, inside drawers, and tops of plastic food
containers.
4-602.13 Nonfood Contact Surfaces - C
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHS is an equal opportunity employer.
S, A�
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Spell
Page 3 of Food Establishment to spection Report, 312013