HomeMy WebLinkAboutBilly's BBQ 011327 09 30 15.LS.PDFFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: BI LILY'S BBQ Establishment ID: 2018011327
Location Address: 924 CONOVER BLVD W RdInspection FIRe-Inspection
City: CONOVER State: NC Date: 0 9 / 3 0 / ;Z 0 1 5 Status Code: A
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Zip: 28613 18 Catawba Time In: 1 0 : 3 0 0 pm Time Out: 1 1 : 2 0
. AHANOS LLC County:
PTotalTime: 50minute�s m —0 Pm
Permittee.
Telephone: (704) 325-3888 Cateoory #: 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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methods
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Plant, foo d properly cooked for h ot h old ing
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No discharge from eyesnose or mouth
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Hands clean & properly washed
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Thermometers provided 9 accurate
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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 9 stored
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parasite e destruction
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Washing fruits & Vegetables
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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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Gloves used properly
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Proper reheating procedures for hot holding
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Equipment food 9 non food contact surface s
approved . cleanable, pro perly designed,
constructed, & used
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Proper cooling time & temperatures
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arewashing facilities- installed; maintained; &
Wused: 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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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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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
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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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designated areas used
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Total Deductions:
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C ompli.nce 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
4DHHS is an equal opportunity employer.
Ist OR A&
Off
Page I of _ Food E stabtishment 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-Ifie-Inspection Date: 09130/2015
City: CONOVER State: NC Comment Addendum Attached? El Status Code A
County- 18 Catawba Zip: 28613 Category #: IV
Wastewater System: [9 Municipal/Community El On -Site System Email 1:
Water Supply: 0 Municipal!Co mm unity F-1 On -Site System
Permittee: APHANOS LLG Email 2:
Telephone: (704) 325-3888 Email 3:
Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
EGGS COUNTERTOP 65
SLICED PREP COOLER 43
LASAGNA WALK IN COOLER 42
POTATOES HOT HOLD 150
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-
8 5-205.11 Using a Handwashing Sink -Operation and Maintenance - PF
W'a kl I Dzyol ISO .42 . a .131. 1 1i.
First Last
Person in Charge (Print & Sign):
First Last
Regulatory Authority (Print & Sign): Luke seas UVW110C
REHS ID: 1896 - Sears, Luke F, 1�411W
4 fa
REHS Contact Phone Number ( -
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHH S is an equ al opportunity employer.
7� A&
Page 2 of _ F ood E stabtish meat In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislmwt 10me: BILLY'S BBQ Estabfis'rm-wt 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 code-
M
SANITIZER IN BACK OF KITCHEN WAS TOO WEAK. USE TEST STRIPS TO MAKE SURE SANITIZER IS BETWEEN
40-200PPM
North Carolina Department of Health Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013