HomeMy WebLinkAboutBack Yard Burgers 010781 01 13 10py.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BACKYARD BURGERS Score: 965 + * [.2606(b)] = 98.5
Location Address: 2391 N CENTER ST Date: 01/ 13/a0j0Time: 1 1; 1 7
City, HICKORY State: NC Zip: 28601 Status Code: A Risk: El I Rd 11 El III El IV
Permittee. FAMILY CASTLE VENTURES LLC County: 18
Mailing Address: PO BOX 2676 Current Establishment ID: 2018010781
City, BOONE State: Zip: Previous Establishment ID:
Email Address: Lat. Long.
Inspection F-] Name Change CV visit Wastewater Systems: [EMunicipal/CommunityE]On-Site System
2
FIRe-inspection F-1 Status Change H9 Seating. CV Follow-up Water Supply: F*--]Municipal/CommunityE]On-Site System
F-1 Visit E] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors = Contributing factors that increase the chance of developing foodborne illness
NA = Not Applicable NO = Not Observed GC = General Comment CDI = Corrected During Inspection R = Repeat Violation
# I NA I NO I Pts I GC ICDI I
—.1
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean a n d properly washed
Minimal bare hand contact with foods
Han dwash in g facilities provided
3 1.5
3 1.5
4 2
3 1.5
3 1.5
6 Food obtained from an approved source 4 2
7 Food received at proper temperature 3 1.5
8 Food in good condition, safe and unadulterated 3 1.5
9 Shell stock tags retained 2 1
10
Food protected during storage, handling, display, service & transportation. written notice for clean plates
3 1.5
11
Food contact surfaces cleaned & sanitized. approved methods and sanitizers
3 1.5
12
Proper handling of returned, previously served, and adulterated food
2 1
P,,otolfth ally :H irdoUaFaod 2
.........................................
.
13
Proper cooking time and temperature
4 2
14
Proper cooling
4 2
15
Proper reheating procedures
3 1.5
16
Proper hot holding temperatures
4 2
17
Proper cold holding temperatures
4 2
18
Time as a public health control, procedures & records
3 1.5
Item Location Temp Item Location Temp Item Location Temp
COMMENTS
DENR 4007 (revised 01/08) Page 1 of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: HACK YARD BURGER Date: 01/13/2010 Current Establishment ID: 2018010781
GOOD RETAIL PRACTICES
# I NA I NO Pts IGC I R
Toxic substances properly identified, stored, used 13 1.5
20 Consumer advisory provided 2 1
1 21 1 1 1 Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure 1 3 106 1 1 1
22 Refrigeration and freezer capacity sufficient 1 .5
23 Proper cooling methods used 2 1
24 Proper thawing methods used 1 .5
25 Thermometers provided and accurate 1 .5
26 I 1 I Dry food stored properly & labeled accordingly 1 .5
27 1 1 1 Original container for storage of milk & shellfish 1 .5
28
Insects, rodents, and animals not present
2 1
29
Clean clothes, hair restraints
1 .5
30
Linens, cloths, & aprons properly used & stored
1 .5
31
Washing fruits & vegetables
1 .5
32
Not used for domestic purposes
1 .5
33 In -use utensils properly stored 1 .5
34 Utensils & equipment properly stored, air-dried, stored 1
35 Single-use/single-service articles properly stored, handled, used 1 .5
36
Food & non-food contact surfaces easily cleanable & in good repair
1
37
Approved warewashing facilities of sufficient size
1 .5
38
Warewashing facilities maintained. test strips used
1 .5
39
Food service equipment and utensils approved
1 .5
40
Non-food contact surfaces clean
1
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system. other
by-products disposed of properly
3 1.5
42
No cross -connections
3 1.5
43
Toilet and lavatory facilities. supplied, properly constructed, clean, good repair, signs provided
2 1
44
Garbage properly handled & disposed. containers properly maintained
1 .5
45
Floors, walls, ceilings properly constructed, clean, in good repair
1 .
46
Meets illumination requirements. shielded. lighting & ventilation clean & in good repair
1 .5
47
Storage spaces clean, storage above floor. approved storage for mops, brooms, hoses, & other items
1 .5
48
Doors self -closing where required. all windows screened
1 .5
Total Deductions
3."`
49 . Successfully completed approved food safety training 2
COMMENTS: ATTACHMENTS: ❑
Inspection by: EHS I.D.9: 2031-Yrigoyen,Page
Report Received by7 Page 2 of 2
Purpose: Gereral Statute 130A-248 requires the C £o a es gore oS £ac ties where Food ar drink is provided ar served fa pay. 15A NCAC 18A .2504 specified tie contents of an inspection arm to
record the results cS inspections made o£such£acilities. This arm is de lopedtobe � edin rraki g irs tiaras o£restaurent� Food s[ards, drink stanch, delicatessens, school lurchmorrs, educational Food services, cornrrtisseries:, meat rrarket� and other
similar establishments. Preparation: Local emrimrrnerdal health specialists shall cm*te the Form every time an inspection is corducted Prepare an original and two copies: Far: 1. original to be left with the responsible Arson. 2. Coly£ar the local health
department. 3. Copy for the Emrimrunerdal Health Services Section Disposition: This £arm maybe destroyed in accordance with Stardard-8.B.6, Irspection Records, of the Records Disposition S cledule, p blisledby the N.C. Division of Archives and
History Additional £oars maybe ordered£mm Division o£Ewuarurental Health, 1632 hail Service Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resource s Name: BACK YARD BURGER S Time In: 1 1 1 7 L] am
❑ pm
Division of Environmental Health ID: 2018010781 Time Out: ❑ampm
r
Street: 2391 N CENTER ST Total Time:
COMMENT ADDENDUM City: HICKORY
Smoking Establishment? Heart Health Survey
F]Yes F] No F] Yes F ]No Spell
19 General comment: Label all spray bottles.
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