HomeMy WebLinkAboutBistro 127 011161 11 29 16.PL.PDFFood Establishment Inspection Report
Establishment Name: BISTRO 127
Location Address: 2039NCENTERST
City. HICKORY NIC
State
Zip: 28601 County: 18 Catawba
Permittee: MILLERZOO,LLC
Telephone- (828)855-1253
W .214W A-W-9-M 2K_J��OT
WaterSupply: MMunicipal/Community E]On-SiteSupply
Good Retail Practices
Good Ratad Practicesi Preventative in &a lures to control the addition of pathogens, chem Mal a,
and physical objects into foods
iri,zed eggs used where required
and ice from approved sDurrp,
ce obtained for specialized processing
ment for temperature control
food property Cooked for hot fielding
roved thawing methods used
rometers provided & accurate
property labeled: original container
& rodents not present-, no unauthorized
ition, storage & display
at cleanliness
cloths- properly used & stored
g fruits & vegetables
utensils: properly stored
& handled
,-use & single -service articles: properly
J &used
,a used properly
91
tloanable, property designed,
test strips
and contact surfaces clean
)t & cold water available-, adequate pressure
urnbing installed proper backflow devices
,wage & waste, center property disposed
tile t facilities: properly constructed, supplied
cleaned
arbage & re fuse properly dis posed-, facififie s
facilities installed, maintained & clean
L
North Carolina Oepartment of Health& Human Services *Drvision of Public Health * Environmental Health Section * Food Protection A Program
DHHS is an @qU31 Opportunity employer,
ot,414<71 on' A&
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Page I of _ Food E stab fiah ment Inspection Report, 312013
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Comment Addendum to Food Establishment Inspection Rep
Estalbfishmeni7�aMe: BISTRO 127 ------------E-s-ta—bl-it—hm-ent ID: 2018011161
Location Address: 2039N CENTER ST
City: HICKORY State: NC
County: 18 Catawba Zip: 28601
Wastewater System: I*] MunicipaltComm unity Q On -Site System
Water Supplyff] Muni6pal/Community Q On -Site System
Permittee: MILLER ZOO, LLC
Telephone: (828)855-1253
M Ins pection EIRe-Inspection
CommeM Addendurn Attached? EJ
Email 1:
Email 2:
Email 3:
ITemperature
Observations
Item
Location
Temp
Item Location Temp Item Location Temp
egg
just cooked
150
cheer pizza cooler 38
grits
hot holding
148
chicken walk inc solar 36
gravy
hot holdign
151
steak walk in cooler 37
lettuce
prep cooler
39
pasta walk in cooler 36
tomato
prep cooler
39
ham
prep cooler
38
chicken
reach in cooler
38
tomato
pizza cooler
38
26 All chemical spray bottles must be labeled, Do not store chemicals hanging on handsink. CDI labeled/ moved,
7-101.11 Identifying Information, Prominence -Original Containers - PF
7-201.11 Separation -Storage - P
42 Do not store coats and aprons that have been used on racks where clean dishes are stored. CDI were moved. Do not store knives
in area between cooler/ shelf. CDI moved.
4-903,11 (A), (B) and (D) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C
First Last
Person in Charge (Print & Sign): Shawn Bank
First Last
Regulatory Authority (Print& Sign): paige levin
I 1 0
REHS ID: 2031 - Levin, Paige Verification Required Date.
REHS Contact Phone Number: (_)_ -
North Carolina Department of Health & Human Services * Division of Public Health * Environmental Health Section * Food Protection Program
DHHS is an equal opportunity employer
Paget of_ Food Estabbahmentlospeefion Report, V2013
t%
Comment Addendum t�o Food Establishment Inspection Report
Establishment Name: BISTRO 127 Establishment ID: 2018011161
Observations and Corrective Actions
m this reoartriustbre coffededwitt in the time frames below. or as: stated 4 sections 8-405.11 of niefood code,
47 Need to clean tops and sides of equipment, shelving in walk in cooler, around soda nozzle holders at bar ' handsink at b
and inside of keg coolers. Keep all items out of handsink at bar (bar not in use at time of inspection.)
4-602.13 Nonfood Contact Surfaces - C I
M60 ` 1 0 1 a -
MARM - z i I •
North Carolina Department of Health& Human Services *Division ofPublic Health *Environmental Health Seoton *Food Protection Program
�o AN DHHS is an equal opporlunity employer
7�&
Page 3 of Food E stablishment inspection Report, 312013