HomeMy WebLinkAboutBackstreets 011132 03 16 16.PL.PDFFood Establishment Inspection Report
OEM
Establishment Name: BACKSTREETS, Establishment ID: 2018011132
Location Address: 242 14TH AVE NE / inspection F1 Re -inspection
City: HICKORY State: NC Date: 0 3 / 1 6 / ;Z 0 1 6 Status Code: A
@ a 0 am
28601 18 Catawba Time In: 1 1 : 4 6 m Time Out: 1 0
Zip:•County: o Pm — —
Permittee: BACKSTREETS GRILL INC TotalTime: 1hrl4minutes
Telephone: (828) 328-6479 Category #: IV
Wastewater System: AdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 0
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.
I.. ..T1.1.
I.-
I Compliance Status
I our
MI
.
11.
1..
..'FI.I.J
lira
I Compliance Status I
our
MI
.
11.
supervisfolt
............. .2652 ...................
.............. 1952, I945,2954 .........................................
I
Nl�❑�
C sent. Demonstration Certification by
El Pcicre'dreited program and perform duties
q
M�0�0�0
28
H
H
Rk
Pasteurized eggs used where required
H E El
El
El
El
'Employee
Health
.2644 ....................................................
29
Rd
H
Water and ice from approved source
El E
H El
El
El
2
E
El
Management. employees lnowledge�
respGnsibilitis & reporting
E] HE]
El
El
El
30
El
El
FAI
Variance obtained for specialized processing
methods
H E El
El
11
11
3
❑
Proper use of reporting. restriction & exclusion
FL]�H�
7�
H
H
H
F..4
31
Rd
T .
� H
portare
Owtml ............. 2,143, ISM ........................
�Proper cooling methods used. adequate
equipment for temperature control
H � El
El
11
11
44d
NY_&
4mfffaes ............... 2952,1453
4
JZ H
Proper eating . tasting. drinking, or tobacco use
E]�H�
32
H
El
El
NL�Plll
nt food properly cooked for hot holding
H _ El
El
El
El
5
Z El
No discharge from eyes. nose or mouth
33Al
H
H
H
Approved thawing methods used
H E
E
I
E
E
ffe've,aVA'
namlotlostby
_,"o
6
7
fffl
W
El
El
El
El
Hands clean & properly washed
No bare hand contact ith RTE foods r p re -
approved alternate Procedure properly ofollowed
E, E]
E: El
H
H
H
El
H
El
H
El
34
B*U
H
Thermometers provided & accurate
El OH�
El
El
El
F004
Identl7fir
, .2653,
35�
H
Food or o pe rl y I a b e le d original container
ONETio
Ei
�Ei
8
Ff]
El
Handwashing sinks supplied & accessible
E2 H
El
El
El
El
36
a
v aten
H
of
Food
Z.219
IS$ fS;,,, 54,, IS, Ifk�
nrodents not present. no unauthorized
animals sects & dhd
............
E]�OEI
El
El
El
Approved
Straree
. ....................... ISS3, I,645 .......................
9
El
Food obtained from approved source
E2 H
H
El
El
El
37
Ft]
H
Contamination prevented during food
preparation. storage & display
El t
H El
El
El
10
El
El
N
Food received at proper temperature
E2 El
El
El
El
El
38
W
H
Personal cleanliness
El Ei
H El
El
El
11
N1
El
Food in good condition . safe & unadulterated
El H
H
El
El
El
39
[i]
H
Wiping cloths � properly used & stored
H E EEI
El.
0.0
12
H
H
H
Required records available � shellstock tags.
parasite destruction
E2 H
El
El
El
El
40
H
H
Washing fruits & vegetables
H E El
El
El
El
'Prolleatia"T'from
13
31
El
El
cantamfoatfoo
El
_2652, 1954
I Food separated & protected
ET El
71
El
El
El
scr'Per"'490
of"Utellialls
.................. ISS4 ........................
41
El
N
In -use utensils: properly stored
EI[NE]
El
El
El
14
A
El
Food -contact su faces- cleaned & sanitized
El: H
El
El
El
El
42
Fif
El
Utensils. equipment & line ns: properly stored;
dried & handled
El
H El
El
El
15
91
El
Proper disposition of returned . previously served .
reconditioned & unsafe food
E2 El
El
El
El
El
43
FE
H
Single use & single -service articles: properly
stored & used
El
El
El
El
Pote,ittlaffy
Fepd,,T 1mo/Tom pej2kfuze , ISSI,
Is
W
El
El
❑
Proper cooking time & temperatures
ET E#]�
H
H
H
44
F*
H
Gloves used properly
El
El
El
El
17
JJ
H
H
H
Proper reheating procedures for hot holding
ET El
El
El
El
El
"t"a"I",
0,JEquIpme#t
1952, 1954. -29,61
45
H
F1*
Equipment. food & non-food contact surface s
approved. cleanable, properly designed,
co' n structed , & used
11
H El
El
El
IS
H
H
H
Nfl
Proper cooling time & temperatures
E,: H
H
H
H
H
19
E]
E]
F-1
Proper hot holding temperatures
E]HEI
El
El
El
48
F*�
E]
4constructed,
Warewashing facilities: installed; maintained; &
used : test strips
71
H El
El
El
20
Ftil
El
El
F-1
Proper cold holding temperatures
3 H
H
El
El
El
47
E]
FN
Non-food contact surfaces clean
11 El
El
El
El
21
F41
El
El
F-1
Proper date marking & disposition
s E]�Iol�
El
El
El
'Phyele
-a
. .................... 204, 14,2 89#6 .....................
22
E]
E:i
o
[R
Time as a public health control: procedures &
records
qHJ[E]�
H
❑'HEI
48 8
[j]
� H
H�
Hot & cold water available � adequate pressure
71 t El
El
El
El
,004-M-Advis,og
.......................... 2653'
49
F*J
H
Plumbing installed; proper backflow devices
:1 t
H El
El
El
23�
H
� H
� [j]
Consumer advisor y provided for raw or
undercooked foods
01 H11111
El
I El
I El
50
-1
[a,
H
Sewage & waste water properly disposed
t
71 El
El
El
El
Highly
susoePasteurized..................
p0bleToptlations
........... ZkSI,
51
�
El
El
Toilet facilities� properly constructed supplied
& cleaned
El ;
H Eli
El
El
24�
El
� Ei
� EE
food s u used . pro hibited food s n o t
offered
Efii
PTE
T:i ❑
E:TiE❑
5
5 2
F*J
H
Garbage & refuse properly disposed facilities
maintained
11 �
H El
El
El
"'Chom
LW
............ _2143, 1147 .......................
25
H
H
F,*
Food additives: approved & properly used
H
E]
H
H
H
53
W
H
Physical facilities installed, maintained & clean
E]
El
El
El
28
F101
H
H
T Gxi c su bsta n ces properly id e n ti fed stored, & u sed
P�H�H�
El
El �
El
5 4
H
Meets ventilation & lighting requirerl
�designated areas used
El❑El
El
El
a se
wfth Appxroyed,,FT**e4ttres , , .2643, 1144, ISS& . ..............................
Total Deductions:
2
27
H
H
Izecl pliance with variance. special �rocess
Compliance
reduced oxygen packing criteria or HA CP plan
*PoFo
P
P
North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHH S is an equ al opportunity employer.
Ist OR A&
Off
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BACKSTREETS Establishment ID: 2018011132
Location Address: 242 14TH AVE NE
M Inspection F-IRe-Inspection
Date: 03/16/2016
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: backstreets@charter.net
Water Supply: 0 Municipal!Co mm unity F-1
On -Site System
Permittee: BACKSTREETS GRILL INC
Email 2:
Telephone: (828) 328-6479
Email 3:
Temperature Observations
Item Location Temp
Item Location Temp Item
Location Temp
soup hot holding 148
lettuce prep cooler 39
soup hot holding 151
tomato prep cooler 39
mashed hot holding 148
chicken walk in cooler 37
ham prep cooler 40
ham walk in cooler 37
cheese prep cooler 39
chicken salad prep cooler 39
chicken reach in cooler 37
ribs reach 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_
*nly use scoops with handles in foods. Do not use plastic cups.
0-304.12 In -Use Utensils, Between -Use Storage - C
45 Need to replace cutting boards that have deep grooves in them. Repair cooler doors where separating.
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 of coolers, and shelvi
4-602.13 Nonfood Contact Surfaces - C
First Last
Person in Charge (Print & Sign): Bryan norris
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 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� ppA&
Page 2 of _ F cod E stabtish meat In specfion Report, 312013