HomeMy WebLinkAboutBistro 127 011161 10 06 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 M Inspection F1 Re -inspection
City: HICKORY State: NC Date: 1 0 0 6 ;Z 0 1 5 Status Code: A
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Zip: 28601 18 Catawba Time In: 1 0 pm Time Out: 1 a : 2 0
County:
MILLER ZOO, LLC TotalTime: lhrl8minutes
Permittee.
Telephone: (828) 855-1253 Cateoory #: 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 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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respG n sibil iti s g reporting
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Variance obtained for p
methods specialized rocessing
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Proper use of reporting. restriction & exclusion
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poratare
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�Proper cooling methods used. adequate
equipment for temperature control
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Proper eating . tasting. drinking. or tobacco use
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�Plantfood properly cooked for hot holding
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No discharge from eyes. nose or mouth
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pproved thawing methods used
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Hands clean & properly washed
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Thermometers provided 9 accurate
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Food or o pe rl y I a b e le d original container
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Handwashing sinks supplied 9 accessible
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Insects & rodents not present. no unauthorized
animals
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Appiroyed
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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 9 stored
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Rerqu drecords available- shellstock tags.
parasite e destruction
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Washing fruits & vegetables
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frolmarl—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 cooling time & temperatures
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Proper hot holding temperatures
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arewashing facilities- installed. maintained. &
ned : 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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Hot & cold water available adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory w provided for raor
undercooked food
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Sewage & wastewater properly disposed
Sewage
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ilities� properly constructed . supplied
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Pasteurized foods usedprohibitedfoodsnot..
offered
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& refuse properlydisposedfacilities
maintained
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Physical facilities installed. maintained 9 clean
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TGxicsubstances Properly identified stored, & used
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Meets ventilation &lighting requirements:
areas used
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A xroyed,,FT**e4ures .2643, 1144, ISS& . ..............................
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Total Deductions:
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PoFIETEP
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: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST
M Inspection F-Ifie-Inspection
Date: 10106/2015
City: HICKORY
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: [9 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
Ite ,m, Location
Temp Item Location Temp Item
Location Temp
soup hot holding
144 soup walk in cooler 37
ham prep cooler
40
fish drawer cooler 41
cheese prep cooler
39
tomato prep cooler
40
sausage prep cooler
40
cheese prep cooler
39
wings walk inc ocler
37
turkey 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 -
All chemical spray bottles must be labeled.
711A 9
34 Must have thermometers in all refrigeration units. CDI Replaced during inspection.
4-302.12 Food Temperature Measuring Devices - PF
45 Need to replace split cooler door gaskets. Repair drain pipe at three compartment sirilm
4-501.11 Good Repair and Proper Adjustment -Equipment - C
First
Person in Charge (Print & Sign): Mathew Miller Last
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
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 -
Need to clean: inside of microwave, outside and tops of equipment, cooler doors and handles.
4-602.13 Nonfood Contact Surfaces - C
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