HomeMy WebLinkAboutBilly's BBQ 011327 03 18 15.ls.pdfFood Establishment Inspection Report
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Establishment Name: BILLY'S BBQ Establishment ID: 2018011327
Location Address: 924 CONOVER BLVD W [NInspection EIRe-Inspection
City: CONOVER State: NC Date: 0 3 1 8 0 1 5 Status Code: A
a ZF-a—m
Zip: 28613 18 Catawba Time In: 1 0 pm Time
. APHANOS. LLC County: Total Time: 50 minutes M
Permittee.
Telephone: (704) 325-3888 Category
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/Intervention Violations: 2
WaterSupply: ff]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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P1cr e dited pC Present- Demonstration Certification by
crogram 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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Management, employees knowledge,
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Variance obtained for specialized processing
methods
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Plant food properly cooked for hot holding
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No dischargefrom eyes, nose or mouth
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Approved thawing methods used
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Hands clean & properly washed
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Thermometers provided & accurate
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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 cloths: properly used & stored
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Washing fruits & vegetables
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I Food separated & protected
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in -use utensils: properly stored
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Food contact rfaces 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 sur,face s
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 &
records
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Hiat&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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Toilet 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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Food additives approved & properly used
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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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Appjrpyd Prowodun�s _ .295,3_2944. 2659 ..............................
Total Deductions:
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C,mpliance with variance, specializedifrocess,
le,,ur . oxygen packing criteria or HA CPplan
North Carolina Department of Health& Human Services *Division of Public Health *Environmental Health Section * Food Protection Program
'�hoh's' DHHS is an equal opportunity employer- OR
Off
Pacielof Food Establishment inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BILLY'S BBQ Establishment ID: 2018011327
Location Address: 924 CONOVER BLVD W Minspection F-IlRe-Inspection Date: 03/18/2015
City: CONOVER State: NC Comment Addendum Attached? E] Status Code A
County- 18 Catawba Zip: 28613 Category #: IV
Wastewater System0 Muni cipal/C o mmunity El On -Site System Email 1:
Water Supply 0MunicipallCommunity F-1 On -Site System
Permittee: APHANOS LLC Email 2:
Telephone: (704) 325-3888 Email 3:
Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
beef walk in cooler 40
rice walk in cooler 40
greens hot well 154
gravy hot well 148
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-
. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical San itization-Tern peratu re, pH, Concentration and
Hardness - P
DISH MACHINE WAS NOT SANITIZING PROPERLY. WILL USE THREE COMPARTMENT SINK TO SANITIZE UNTIL DISH
MACHINE CAN BE SERVICED.
Is- 11 1 211iiiiiii i
43 4-502.13 Single -Service and Single -Use Articles -Use Limitations - C
USE ONLY UTENSILS WITH HANDLES TO SCOOP RICE.
First Last
Person in Charge (Print & Sign): TASos 6060
First Last
Regulatory Authority (Print & Sign): Lucas Sears
SAW%
REHS ID: 1896 - Sears, Luke V/ificati ffRequired Date
REHS Contact Phone Number
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.
T�IN
Pacie2of Food Establishment inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
EstablisIturwitl�m.e: BILLY'SBBQ Establis'rTft-wit ID: 2018011327
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-
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�
I/
Spell
Page 3 of Food Establishment to spection Report, 312013