HomeMy WebLinkAboutBistro 127 011161 03 25 15.pl.pdfFood Establishment Inspection Report
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Establishment Name: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST [AInspection EIRe-Inspection
City: HICKORY State: NC Date: 0 3 5 / a' 0 1 5 Status Code: A
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Zip: 28601
ou18 Catawba Time In: 0 .1 0 6 @ pm Time Out:
Cnty: m Pm
Permittee: MILLERZOO,LLC Total Time: 1 hr 14 minutes
Telephone: (828) 855-1253 Category #: IV
Wastewater System: RdMunicipal/Community E]On-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.
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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— I Compliance Status
Compliance Status
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Proper eating, tasting, drinking, or tobacco use
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food properly cooked for hot holding
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N o discharge from eyes, nose or mouth
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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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Required records availableshell stock tags,
parasite destruction
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Washing fruits & vegetables
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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
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Proper cooking time & temperatures
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Proper reheating procedures for hot holding
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Equipment, food & non-food contact surfaces
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Proper cooling time &temperatures
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Proper hot holding temperatures
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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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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 -:d:d:1tives: approved & properly used
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Physical facilities installed, maintained & clean
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Toxic substances properly identified stored, & used
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Meets ventilation & lighting requirements;
designated areas used
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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- 0
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Pagel of _ Food E stablishment in spection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BISTRO 127 Establishment ID: 2018011161
Ell
Location Address: 2039 N CENTER ST
M Inspection F-IlRe-Inspection
Date: 03/25/2015
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
Ternp Item Location Ternp Item
Location Ternp
ham prep coder
50
potatoes walk in cooler 37
cheese prep cooler
50
turkey prep cooler
50
tomato prep cooler
40
lettuce prep cooler
40
fish reach in cooler
39
chicken drawer cooler
38
ham walk in cooler
37
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-
General comment: employee drinks must have a lid and straw, and be stored below any food prep or storage areas. Was
discarded.
2-401.11 Eating, Drinking, or Using Tobacco - C
Employee observed making sandwich without gloves. No bare hand contact allowed with ready to eat foods. Washed hands and
put gloves on.
3-301.11 Preventing Contamination from Hands - P,PF
Person in Charge (Print & Sign): brenda
Regulatory Authority (Print & Sign): paige
First Last
meroney
First Last
levin
REHS Contact Phone Number ( -
A -
Verification Required Date-
North Carolina Department of Health &Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSisan equal opportunity employer.
Pacie2of Food Establishment inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislrumrt 11-1�m.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-
20 Items in prep cooler at 50 degrees. All cold foods must be held at 41 or below. Cooler turned down, and food moved to another
cooler to cool.
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
45 Repair walk in freezer door so that it closes property. Replace cutting boards that have deep grooves and split cooler door gaskets.
Repeat violation.
4-501.12 Cutting Surfaces - C
4-501 .11 Good Repair and Proper Adjustment -Equipment - C
Iff'sl1YAMMM055111LOMME041 IMM
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHH S is an equal opportunity employer.
S, A�
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Spell
Page 3 of Food Establishment to spection Report, 312013