HomeMy WebLinkAboutBistro 127 011161 08 04 15.PL.PDFFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST NJ Inspection F1 Re -inspection
City: HICKORY State: NC Date: 0 8 / 0 4 / ;Z 0 1 5 Status Code: A
@ a 400'am
Zip: 28601 18 Catawba Time : 4 6 0 pm Time Out: 1 0 : 0 0 0 PM
County: M —
Permittee: MILLERZOO,LLC TotalTime: lhrl,lminutes
Telephone: (828) 855-1253 Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 3
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 fGGdborne 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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Pasteurized eggs used where required
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'Employee
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Water and ice from approved source
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respGnsibil iti s g reporting
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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
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Proper eatingtasting. drinkingor tobacco use
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�Plantfood properly cooked for hotholding
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No discharge from eyesnose or mouth
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pproved thawing methods used
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Hands clean & properly washed
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cn tact ,ith R T E f.c..o.d..s.or pre- pr.e.
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Thermometers provided 9 accurate
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Food properly labeled original container
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Handwashing sinks supplied 9 accessible
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Insects & rodents not present. no unauthorized36
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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 condtionsafe &unadulterated
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Wiping clothsproperly used 9 stored
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Requred records availableshellstock tags
parasite destruction
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�Washing fruits & vegetables
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'Prolleatia"T'from
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Food separated 9 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 9 non-food contact surfaces
approvedcleanable, properly designed,
constructed, & used
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Proper hot holding temperatures
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Warde:washng facilities installed; maintained; &
usetest 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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Hot& cold water available � adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory w
undercooked food
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Sewage & waste w
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 9 properly used
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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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Total Deductions:
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHHS is an equal 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-Ifie-Inspection
Date: 08104/2015
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 MunicipaUCo 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
ham prep coder
40
cheese prep cooler
40
turkey prep cooler
41
tomato prep cooler
40
grits walk in cooler
37
ham walk in cooler
38
turkey walk in cooler
38
wings 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 certified onsite at all operating hours.
2-102.12 Certified Food Protection Manager - C
Must keep soap and paper towels at all handsinks at all times. CDI replacec�
6-301.11 Handwashing Cleanser, Availability - PF
6-301.12 Hand Drying Provision - PF
First Last
Person in Charge (Print & Sign): Mathew Miller
First Last
Regulatory Authority (Print & Sign): Paige Levin
REHS ID: 2031 - Levin, Paige Verification Required Date:
REHS Contact Phone Number
North Carolina Department of Health& Human Services *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
Estabfislmwt 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 -
All foods must be stored off the floor. Cover all foods in walk in cooler.
1,5-11 F**(o'_"A_*Yv_aP-Prf-vPntina n in
111f 1. 0 i-
18 21M a M 4 M M a F; I I M w 0 M I F. I I v I I M a
45 Need to replace cutting boards that are in poor repair. Freezer door is missing- on order. Discard any utensils that are bumed,
melted, or cracked.
4-501.11 Good Repair and Proper Adjustment -Equipment - C
4-501.12 Cutting Surfaces - C
Need to clean: tops and sides of equipment, outsides, of large dry food containers, handsinks, and all hand contact areas.
4-602.13 Nonfood Contact Surfaces - C
53 Need to repair wall by handsink. Clean walls around all equipment.
6-501.12 Cleaning, Frequency and Restrictions - C
6-201.11 Floors, Walls and Ceilings-Cfeanability - C
54 Replace burned out Jightbulbs and clean hood system.
6-303.11 Intensity -Lighting - C
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - 0
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 Foad Estab4shment In specfion Report, 372413