HomeMy WebLinkAboutBistro 127 011161 05 27 15.pl.pdfFood Establishment Inspection Report
Esta b I is hm e nt N a M e: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST Klnspection FIRe-Inspection
City: HICKORY State: NC Date: 0 5 7 / ;Z 0 1 5 Status Code: A
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Zip: 28601 18 Catawba Time In: 0 1 3 8 , pm Time Out: 3 3 0 (* pm
County: m — —
Permittee: MILLERZOO,LLC TotalTime: lhi52minutes
Telephone: (828) 855-1253 Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations:
WaterSupply: PI]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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Water and ice from approved source
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Plant, food properly cooked for hot holding
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No discharge from eyes. nose or mouth
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Thermometers provided 9 accurate
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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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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 cloths � properly used 9 stored
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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
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reconditioned . & unsafe food
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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 9 non-food contact surfaces
approved
approved. cleanable, properly designed,
constructed, & used
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Proper cooling time & temperatures
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Warewashing 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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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
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Garbage & refuse properly disposed . facilities
maintained
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Physical facilities installed. maintained 9 clean
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TGxicsubstances properly identifed stored, & used
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Meets ventilation & lighting requirements-
designated areas used
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Deductions:
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Compliance with variance. specialized process
re'duced oxygen packing criteria or HACCP plan
❑Total
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHH S is an equ al opportunity employer..OR A&
Off
Page I of _ Food E stabtishment Inspection 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-IRe-Inspection
Date: 05127/2015
City: HICKORY
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: 0 Municipal/Community
El On -Site System Email 1:
Water Supply: 0 Municipal!Co mm
unity
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
chicken prep cooler
39
sausage pizza prep cooler 40
turkey prep cooler
40
cheese prep cooler
39
tomato prep cooler
41
ribs prep cooler
40
chicken drawer cooler
39
lasagna walk in cooler
38
cheese walk 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-
21 Several items not dated property. Follow date marking procedures with all applicable foods. Went over rules again. CDI Dated
foods.
3-501.17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
37 All items must be stored off the floor in walk in freezer.
3-305.11 Food Storage -Preventing Contamination from the Premises - C
41 Only use scoops with handles in dry foods.
3-304.12 In -Use Utensils, Between -Use Storage - C
Person in Charge (Print & Sign): rnarc
Regulatory Authority (Print & Sign): paige
First Last
smith rVA
REHS Contact Phone Number ( -
MM
Last
" 6 19
Verification Required Date-
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page2 of rood Estabtishmentlnspecfion Report,312013
Comment Addendum to Food Establishment Inspection Report
EstablisIrwiTt 10me: BISTRO 127 Establis'twiTt 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 code-
44 Employee observed handling keys and other items then going back to prep without washing hands and changing gloves. Spoke to
owner about proper glove use, and instructed employee to wash hands and put on new gloves.
3-304.15 (13�(D) Gloves, Use Limitations - C
45 Replace or resurface cutting boards with deep grooves in them. Cooler door gaskets that are split need replacing (prep and pizza
prep). Repair freezer door so that ice does not build up. Smoker that is outside of backdoor must be removed immediately.
4-501.11 Good Repair and Proper Adjustment -Equipment - C
4-501.12 Cutting Surfaces - C
4-501 .11 Good Repair and Proper Adjustment -Equipment - C
47 Need to clean: tops and sides of equipment, inside coolers and freezers, inside under drawer coolers, handsinks, and any other
hand contact area.
4-602.13 Nonfood Contact Surfaces - C
Need to repair wall by handsink. Clean walls at cook areas and wherever needed.
6-501.12 Cleaning, Frequency and Restrictions - C
Hood vents need cleaning.
6-501.14 Cleaning Ventilation Sgstems, Nuisance and Discharge Prohibition --,#
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013