HomeMy WebLinkAboutBistro 127 011161 12 17 14.pl.pdfFood Establishment Inspection Report
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Establishment Name: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST ?rInspection El Re -Inspection
City: HICKORY State: NC Date: 1 1 7 / a' 0 1 4 Status Code: A
Zip: 28601
ou18 Catawba Time In: : 0 am t: 1 : 4 0 0 am
Cnty: 19-4 pm Time Ou (31, Pm
Permittee: MILLERZOO,LLC TotalTime: 1hr21minutes
Telephone: (828) 855-1253 Category #: IV
Wastewater System: RdMunicipal/Community E10n-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 4
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 foodbome illness.
Public 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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accredited1pC Present- Demonstration Certification by ati
rogram and perform uie.
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Pasteurized eggs used where required
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Water and ice from approved source
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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
equipment for temperature control
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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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N o dischargefrom eyes, nose or mouth
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Approved thawing methods used
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Hands clean & properly washed
No bare hand with RTE foods or p
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Thermometers provided & accurate
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Food properly labeledoriginal container
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Handwashing sinks supplied & accessible
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& 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 & stored
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Required records availableshell stock tags,
parasite destruction
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Washing fruits & vegetables
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Food separated & protected
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In -use utensils: properly stored
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Food contact surfaces cleaned & sanitized
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Utensils, equipment & linens: properly stored,
dried & handled
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Proper disposition of returned, previously served,
reconditioned, & unsafe food
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Single use & single -service articles: properly
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 &non -food contact surfaces
approved, cleanable, pro perly designed,
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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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
undercooked foods
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Sewage &waste water properly disposed
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Susseptatle"pulaffiffis,
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ollet facilities: properly constructed, supplied
& cleaned
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Pasteurized foods used-
, prohibited foods not
offered
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Garbage & refuse properly disposed-, facilities
maintained
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additives approved & properly used
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I Physical facilities installed, maintained & clean
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Toxic substances properly identified stared ,& used
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�Meets ventilation & lighting requirements,
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: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST
M Inspection F-IlRe-Inspection
Date: 12/17/2014
City: HICKORY
State: NC
Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System0 Muni cipal/C o mmunity
El On -Site System
Email 1:
Water Supply 0MunicipallCommunity
F-1 On -Site System
Permittee: MILLER ZOO, LLC
Email 2:
Telephone: (828) 855-1253
Email 3:
Temperature Observations
Item Location
Temp Item Location
Temp Item
Location Temp
ham prep coder
44
cheese prep cooler
42
lettuce prep cooler
42
chicken prep cooler
40
ground beef drawer cooler
41
fish walk in cooler
38
chicken walk in cooler
38
turkey walk in cooler
39
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 certifi
2-102.12 Certified Food Protection Manager - C I
14 One bottle of sanitizer showed no strength when tested. Must be 50-1 00ppm if using bleach. Label sanitizer bottles with type of
sanitizer also (chlorine or quat).
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
- P
21 Follow date marking procedures with all ready topotentially hazardous foods. Went over rules again. Several items in walk in
cooler not dated.
3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperat�ure Control for Safety Food), Date Marking - PF
Person in Charge (Print & Sign): mare
Regulatory Authority (Print & Sign): Paige
First
First
REHS Contact Phone Number ( -
Last
s\m ith A*A6tAAMA
J=
FNW4
IV U 6
Verification Required Date -
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-
Pacie2 of Food Establishment inspection Report,312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrumrt 11im.e: BISTRO 127 Establis'rumrit ID: 2018011161
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-
26 All spray bottles must be labeled. Bottle sitting on cutting board that was really strong bleach. Was moved.
7-102.11 Common Name -Working Containers - PP
7-201.11 Separation -Storage - P
Cover all foods in walk in cooler. All containers of food must be stored off the floor in walk in freezer.
4-307.11 Miscellaneous Sources of Contamination - C
1IMNIIIIIINNI P. -RON W1
45 Need to repair freezer so that door will close properly. Replace any split cooler door gaskets. Any cutting boards with deep
grooves must be refinished or replaced.
4-501.11 Good Repair and Proper Adjustment -Equipment - C
4-501.12 Cutting 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