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HomeMy WebLinkAboutCBPR-05-2016-23816.TIF RICHARD O. BRAJER Secretary DANIEL STALEY Public health Director,Division of Public Health AV)Ht.r':•tAN SEitV D , August 2, 2016 061L65,)614 3g1tD Mr. Tyler Lance Brumit Restaurant Group 40 Seminole Street Asheville, NC 28803 RE: Arby's 2375 Springs Road NE Hickory, NC Dear Mr. Lance: This letter acknowledges review of the plan for the above referenced establishment. The plan and specifications are approved with the following comments: 1. I understand from the procedures submitted that vegetables will be washed and handled at the prep sink. Poultry and meats will arrive pre-cooked and frozen, and will be thawed under refrigeration until cooked. The equipment plan on sheetEQ-1 is approved. 2. The plumbing waste and water plans on sheets P1-1 and P2-1 are approved, as is the 199,000 BTU tankless water heater specified on the application and on sheet P2. 3. The finishes shown on the application and on sheet A5.1 are approved. The establishment must comply with the requirements of the North Carolina Food Code and 15A NCAC 18A .2600, "Rules Governing the Food Protection and Sanitation of Food Establishments." Both are available on our web page at: ehs.ncpublichealth.com/faf/food/planreview/index.htm. This review does not cover any aspects of construction regulated by other jurisdictions. The current application, submittal checklist, and a searchable database to check the status of plan reviews can be found under"Application Requirements &Tools" on the web page mentioned above. If I can be of further assistance, please e-mail me at kevin.dodge@dhhs.nc.gov, or call me at (919) 707-5863. Sincerely, Kevin J. Dodge Environmental Engineer Environmental Health Section Division of Public Health cc: Scott Carpenter, Catawba County Environmental Health RECEIVED - ' Nothing Compares,_ AUG 0 4 2016 Department of Health and Human Services I Division of Public Health Plan Review Unit CATAWBA COUNTY http://ehs.ncpublichealth.com/faf/food/planreview/index.com ENVIRONMENTAL HEALTH 5605 Six Forks Road,Raleigh,NC 27609/1632 Mail Service Center,Raleigh,NC 27699-1632 919 707 5854 T 1 919 845 3973 F N.C.Department of Health & Human Services a ,, • Division of Public Health it Environmental Health Section , 1 Plan Review Unit •= Food Establishment Plan Review Application Type of Construction: NEW1 REMODEL Name of Establishment: Wbb. Address: 2375 �JPr'\y,\,�5 124 .ti6 City: .1-ka613 Zip Code: !VC 2 1 Count COTAA(P--‘ Y Phone(if available): '2 - l u - -fZ763 Fax: - 2:74/ - 61{j's_j Owner or Owner's Representative: ` b ike— LAY C -t Address: (U -'',VY∎i✓V.)(e City& State: 'f Sli‘eVAle AR, Zip Code: Z.P3 Telephone: gZs- - I/21 - LID Fax: SS- ZX(- X553 E-mail Address: '+)(Q( . @nC_ bs CD;n Submitter: Tb ler/...01/4Y-IC Company: Pu.vn,�t" 2 S-o - - -J G''04 Contact Person: IV-er L.vi C C Address: 30‘11-,110te 4)/1" City& State 1 -ct i kiC Zip Code: ao3 Telephone: 63-- - 553 Fax: r'is- Z71- ci555 E-mail Address: -(-bter € C GIBS-Cai71 Title(owner, manager, architect, etc.): Dred-e- I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval. Signature: &. (Owner r Responsible Representative) 9/12 1 Hours of Operation: Sun 1j'VD Mon /C71'OTue jG Wed (U-/Thu (9 -(}Fri 10-10Sat 10--la Projected number of meals served between product deliveries: Breakfast: Lunch: I) Dinner: Number of seats: , ( Facility total square feet: 2I Projected start date of construction:CQf//(&Projected completion date: X"i co(..Q TYPE OF FOOD SERVICE: CHECK ALL THAT APPLY p31 Restaurant Sit-down meals I Food Stand H Take-out meals I I Drink Stand El Catering n Commissary Single- ervice(dispo able): Plates ❑'Glassware Silverware I I Meat Market Multi-use (reusable): I Other(explain): ❑Plates (Glassware I ISilverware Indicate any specialized processes that will take place: I Curing n Acidification (sushi, etc.) ❑ Reduced Oxygen Packaging(eg: Vacuum) n Smoking n Sprouting Beans n Other Explain checked processes: Indicate any of the following highly susceptible populations that will be catered to or served: n Nursing Home n Child Care Center n Health Care Facility ( I Assisted Living Center n School with pre-school aged children 9/12 2 COLD STORAGE Method used to determine cold storage requirements: R- 1 $etr0�d5 S Cubic-feet of reach-in cold storage: Cubic-feet of walk-in cold storage: Reach-in refrigerator storage: 23•) ft3 Walk-in refrigerator storage: 2(0 3 Reach-in freezer storage: 2 7•lft' Walk-in freezer storage: 7L,3ft3 Number of reach-in refrigerators: Number of reach-in freezers: HOT HOLDING �'. n r'_ f, Food that will be held hot: t °&, (hce P( es L 1/ ' ��/ COLD HOLDING r Food that will be held cold: Pea�j 1 F. COOLING Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within b hours. If"Other" is checked indicate type of food: 40/0- Cooling Process Meat Seafood Poultry Other Shallow Pans ❑ n ❑ n Ice Baths n n n 1 1 Rapid Chill 1 I n ❑ n THAWING Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: Thawing Process Meat Seafood Poultry Other Refrigeration 0 n g 0 Running Water less than 70°F (21°C) n 1 ❑ I Cooked Frozen ❑ [ U Microwave ( I n 9/I 2 3 FOOD HANDLING PROCEDURES Explain the following with as much detail as possible.Provide descriptions of the specific areas of the kitchen.and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food.Describe the process from receiving to service including: • Ilow the food will arrive(frozen,fresh,packaged,etc,) ® Where the food will be stored • Where(specific pieces of equipment with their corresponding equipment schedule numbers)and how the food will be handled(washed, cut,marinated,breaded, cooked,etc.) • When(time of day and frequency/day) food will be handled • 1. READY-TO-EAT FOOD HANDLING(edible without additional preparation necessary,e.g., salads,cold sandwiches,raw molluscan shellfish) C Y 4 tO k td S lol' - u Oar 0\( 06616r / LL Jnroug/ (14-- • 2. PRODUCE HANDLING 36_d 0060 ►h ancftwt .- h rbu h /Jo •Thco OA • 3. POULTRY HANDLING b*,� c� �oreet i n JLU1LY o o Y �L� � I' C � • 4. MIEAT HANDLING . pad/me-0k S eyyd „u\k, EWLif car 0,00t r handle ail Ybu h -Ale • 4112 4 S. SEAFOOD HANDLING 14P-." DRY STORAGE Provide.information on the frequency of deliveries and the expected gross volume that is to be delivered each time; t d. IwCA- () i(fib pQJ Square feet of d r y storage shelf space:/CC-)ft 2 4" g Where will dry goods be stored? Sk YQ je FINISH SCIIEDULE Indicate floor,wall and ceiling finishes(e.g.,quarry tile,stainless steel,vinyl coated acoustic tile) Area Floor Base Walls , Ceiling Kitchen --1F1 X11 e. Pry i Bar Food Storage � �L`yh�Cc �� i ) Dry Storage Toilet Rooms `� 1 e ` pa%r Dressing Rooms VO- Garbage&Refuse Storage Mop Sink/Can Wash CC-06 Cl& � �� 1 j___-.-._ ��r� PPAP Other • Other 4112 5 WATER SUPPLY-SEWAGE I. Is water supply: Municipal vj Well[ Is sewer: Municipals SepticL 2. Will ice: be made on premise1 or purchased❑ 3. Water heater: • Tank type: C ttit 2 t'1 a.. Manufacturer and model: L �i (} > • b. Storage capacity:_ 0 gallons bn 6` '11"(iv- x Electric water heater: kilowatts(kW) PA I �,.} �:}h il C( Gas water heater: � 13TiJs 70.6 6 c, Water heater recovery rte(gallons per hour at 80°F temperature rise): • GPH See Water Heater Calculator on the Plan Review Unit web page to calculate recovery rate needed) • Tauldess: a. Manufacturer and model: b. Quantity of tankless water heaters: 2 , (See Water Heater Calculator on the Plan Review Unit web page to calculate number of tanldess water heaters needed) 4. Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Utensil Washing Sink I2 ❑ ❑. 01 . • ,,'" Prep Sinks d ❑ ❑ ❑ Hand Sinks ❑ ❑ ❑ Dish Machine ❑ ❑ ❑, ❑ • EJ�` Ice Machine 0 ❑ • ❑ Garbage Disposal ❑ ❑ • ❑ - ❑ I Dipper Well ❑ ❑ ❑ ❑ . . • Refrigeration ❑ ❑ ❑ ❑ . Steam Table ❑ ❑ ❑ , ❑ Other ❑ ❑ ❑ ❑ Other ❑ ❑ ❑ ❑ • 4112 6 . WAREWASHING EQUIPMENT a. Manual Warewashing r 1. Size of sink compartments(inches): Length: (P Width: i`(\ Depth: 1l-1,-(r) 2. What type of sanitizer will be used? Chlorine: I I Iodine: I Quaternary Ammonium Hot Water: Other(specify): U b. Mechanical Warewashing 1. Will a warewashing machine be used? Yesf No Warewashing machine manufacturer and model: 2. Type of sanitization: Hot water(180°F) I Chemical c. General 1. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: 1)20-5l() {`(ASI I 2. Describe location and type (drainboards,wall-mounted or overhead shelves, stationary or portable racks) of air drying space: v( cod- (C&Ci6 mouth tea C er t v) Square feet of air drying space: ft2 -3(t s(,,°1 per X cp e to-2_5) HANDWASHING Indicate number and location of handwashing sinks: I 1Y' EMPLOYEE ACCOMMODATIONS Indicate location for storing employees' personal items: 9/12 7 REFUSE AND RECYCLABLES 1. Will refuse be stored insik? YesVo I I If yes, where 2. Provision for refuse disposal: Dumpster Compactor ❑ 3. Provision for cleaning dumpster/compactor: On-site n Off-site If off-site cleaning, provide name of cleaning contractor: 4. Describe location for storage of recyclables: (cooking grease,cardboard, glass, etc.): 5 —CAE (9,j bV ocor SERVICE SINK J ��,��,,,,��� 1. Location and size of service (mop) sink/can wash: [ l ��� V"'� C � (K 2. Is a separate mop storage area provided? Yes I I No XI If yes, describe type and location: INSECT AND RODENT CONTROL 1. How is protection provided on all outside doors? Self-closing door Fly Fan Screen Door n 2. How is protection provided on windows? "r'' Self-closing,J Fly Fan I Screening ■ LINEN 1. Indicate location of clean and dirty linen storage: caster bj 6�C POISONOUS OR TOXIC MATERIALS 1. Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: - Plan Review Unit 5605 Six Forks Road, Raleigh, NC 27609 Phone(919) 707-5861 /Fax (919) 845-3973 http:l/ehs.ncpublichealth.comlfood/planreviewlindex.htm 9/12 8 v:-w., wyt tA hr{�ar,�< ,G I v, q. -r s rc ..� Vii` '�� � + ✓ i .s.-fi"r ' • q" 'iw z d.".� d.' sRBr';s® d ��,r. �n� r lei tN$a5+ Y 4 t a ' B+h r +a y N .r � ..5 .var. ,�• s y.�'.�$... �:.N?n. �* !A-. .�*:rti�: ,.a.-.N,r-..�Tc.nr..3�.c i,._.-.:.:^.,.:.*.g',x,w...:?..w..,r.:.tita k..'"�r��..• �xr:.-...¢^.".rSav :.c'.'tr�.''rr sd i.m 1tiYN%.:,�,"w.+wR.=4:' `.L-..t+�a�z,�� r LIMITED TIME OFFERS KIDS Italian Meatball Roast Beef'n Cheese Slider Brown Sugar Bacon 1/2 Lb.Club Ham`n Cheese Slider Brown Sugar Bacon Turkey Prime-CutT" Chicken Tenders Brown Sugar Bacon BLT Tree Top°Applesauce Brown Sugar Bacon Roast Beef CapriSun®Fruit Juice Pecan Chicken Salad Sandwich Shamrock Farms®Lowfat White Milk Pecan Chicken Salad Flatbread Shamrock Farms®Lowfat Chocolate Milk* Buffalo Chicken Slider Orange Cream Shake SLIDERS/SNACKS/FRIENDS OF MEAT SIGNATURE Ham'n Cheese Slider Smokehouse Brisket Chicken'n Cheese Slider Turkey Gyro Jalapeno Roast Beef'n Cheese Slider Roast Beef Gyro Corned Beef'n Cheese Slider Loaded Italian Roast Beef'n Cheese Slider Reuben Jr Roast Beef Jr Ham&Cheddar Melt ARBY'S°ROAST BEEF SANDWICHES Jr Bacon Cheddar Melt Roast Beef Classic Loaded Curly Fries Roast Beef Mid Curly Fries Roast Beef Max Chopped Side Salad Beef'n Cheddar Classic Potato Cakes Beef'n Cheddar Mid Steakhouse Onion Rings French Dip&Swiss/Au Jus Mozzarella Sticks STEAK Marinara Sauce Angus Three Cheese&Bacon Jalapeno Bites® Angus Philly Bronco Berry Sauce° TURKEY DESSERTS Grand Turkey Club Salted Caramel&Chocolate Cookie Roast Turkey Ranch&Bacon Sandwich Triple Chocolate Cookie Roast Turkey Ranch&Bacon Wrap Apple Turnover Roast Turkey&Swiss Sandwich Cherry Turnover Roast Turkey&Swiss Wrap Jamocha Shake CHICKEN Chocolate Shake Vanilla Shake Crispy Chicken Chicken Bacon Swiss-Crispy BEVERAGES Chicken Cordon Bleu-Crispy Nestle°Pure Life°Bottled Water Prime-CutTM Chicken Tenders Brewed Iced Tea Tangy Barbeque Sauce Pepsi° Buffalo Dipping Sauce Diet Pepsi° Honey Mustard Dipping Sauce Mountain Dew° Ranch Dipping Sauce Mist Twst MARKET FRESH°SALADS Dr Pepper° Chopped Farmhouse Salad-Crispy Chicken CapriSun®Fruit Juice Chopped Farmhouse Salad-Roast Turkey Shamrock Farms°Lowfat White Milk Chopped Side Salad Shamrock Farms°Lowfat Chocolate Milk* Light Italian Dressing Dijon Honey Mustard Dressing e «. Balsamic Vinaigrette Dressing j Buttermilk Ranch Dressing x MEALS INCLUDE SMALL FRIES & DRINK �" Available at select locations ©PepsiCo,Inc. Dr Pepper is a registered trademarks of Dr Pepper/Seven Up,Inc. Tree Top is a registered trade ew' Tr ar�,,,,� � `` �r r�• mark of Tree Top,Inc®.CapriSun is a trademark of the Deutsche SiSi-Werke GmbH&Co.Betriebs KG. Nestle and "` r Pure Life are registered trademarks of dociete Des Produits Nestle S Vevey,Switzerland. Shamrock Farms is a ' rnnisfnrnd tradnrnark of Shamrnrk Fads f`mmnanv_ TM R 901 fi Arhv's IP Hnlder C. 2�..;•� _.< w* w + s�.n: ,. ¢:z P � Dodge, Kevin From: Tyler Lance <tylerl @ncarbys.com> Sent: Wednesday, July 27, 2016 11:10 AM To: Dodge, Kevin Subject: RE: Arby's, Hickory Attachments: BRG ARG Food Handling Document.pdf Kevin, Please see the attached document our Director of training has put together on all of our handling procedures. This may be overkill on the information you are looking for, but this is straight out of our Corporate procedures book. Also, below I have listed the equipment in red. Please let me know anything else you need and I will get it to you asap. With this information, are you able to give me a timeline of when you think this review will be completed? We are very close to doing all we can on this site until we have this. Thanks in advance for your help Tyler Lance I Director of Facilities I Brumit Restaurant Group, LLC P.O. Box 15726 I Asheville, NC 28813 I tylerl@ncarbys.com 828-421-4278 (M) 1 828-274-5835 x11 (0) 1 828-274-9555 (F) ,r . „„,., .,. . ,, .4„,„„,,.. y� r . Restaurant Group From: Dodge, Kevin [mailto:kevin.dodge @dhhs.nc.gov] Sent: Tuesday, July 26, 2016 5:35 PM To: Tyler Lance Subject: Arby's, Hickory Tyler, Regarding the plan for the above project here for review: • The application asks for food handling procedures for produce, meat, and poultry. The answers given for each are the same ... "packaged, stored in cooler, handled throughout the day." We're looking for more specific procedures ... what type of handling (cutting, marinating, cooking, etc.) will occur, and where (specific equipment#'s shown on plan) is food handled. Please indicate the handling procedures for these foods. Equip# 16: This will cook and hold the beef Equip# 17: This will cook the bacon Equip#52: This cuts the meat Equip# 52A: Keeps the meat hot while cutting Equip# 32 & 33: Walk in cooler and freezer Equip#80: stand up fry freezer 1 Equip#46: Backline counter with beverage air sandwich cooler and Frontline cooler built in Equip#43: Fryer Equip#25: Prep table • The application indicates two tankless water heaters; the plan appears to indicate one tankless heater. What will be installed? We will have one tank less heater as shown on the plans Thanks very much. Sincerely, Kevin Dodge Environmental Engineer Plan Review Unit Division of Public Health, Food Protection Branch North Carolina Department of Health and Human Services 919 707 5863 office 919 845 3972 fax Kevin.Dodgec.adhhs.nc.gov 5605 Six Forks Road Raleigh, NC 27609 1632 Mail Service Center Raleigh, NC 27699 http://ehs.ncpublichealth.com/faf/food/planreview/index.htm -----'Nothing Compares Email correspondence to and from this address is subject to the North Carolina Public Records Law and may be disclosed to third parties. Twitter YouTube Unauthorized disclosure of juvenile,health,legally privileged,or otherwise confidential information, including confidential information relating to an ongoing State procurement effort,is prohibited by law. If you have received this e-mail in error,please notify the sender immediately and delete all records of this e-mail. Email correspondence to and from this address is subject to the North Carolina Public Records Law and may be disclosed to third parties by an authorized State official.Unauthorized disclosure of juvenile,health,legally privileged,or otherwise confidential information,including confidential information relating to an ongoing State procurement effort,is prohibited by law. If you have received this email in error,please notify the sender immediately and delete all records of this email. 2