HomeMy WebLinkAboutBackstreets Bar and Grill 010501 01 22 10 KM.pdfNCDmpm�mmntmyEnNnmnmmntOkNm1u�dResources
���d0mrv|cm�etmbUehmmnt|nepmct|�n
Division of Environmental Health
Establishment Name: BACmSTREETS BAR AND GRILL Sooro:+ * [2808(u)]=
Location Address: 246 14Tx««NE Date: 0 I / a J / a 0 0 q T|mo: j l ' 4 8
City, HICKORY State: NC Zip: 28601 Status Code: ^ Risk: El | El || El ||| 121 |V
Pmrm|ttmm. B«CmSTREETS GRILL INC Count18
Mailing Address: Current Establishment |D: 20180105,01
cUy: Stato�Zip: Previous Establishment ID:
Email Address: Lat. Long.
Inspection F—1 Name Change CV visit l l � �eouno� Wastewater Systems: [EmunmpoxCommunnv []on'S|�cy�em
R�insPe�ion �� Status Change | |CV FoU��«P ----------- ~�~ Water Supply: ���unicipoKCommunh� �lOn'Si� System
��Visit ~~ ���� �� ��
~~ LJ Water somp|etaken today r
CRITICAL VIOLATION RISK FACTORS
Critical v|o|ouon Risk Factors ~ Contributing factors that increase the chance of ueve|opmofoouuome illness
wA~w*tAppnvame wo~Not Observed oc~General Comment co/~c*nevteaou,/nm/nspevu*n n~nepeatv/*/at/*n
1
Personnel with infectious or communicable diseases restricted
3
1.5 1
1 1
2
Proper employee beverage or tobacco use
3
1.5
rreyenting Contamination by Hands,
Minimal bare hand contact with foods
3
1.5
7 Food received at proper temperature 3 1.5
8 Food in good condition, safe and unadulterated 3 1.5
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
13
Proper cooking time and temperature
4 2
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
Food Service Establishment Inspection
NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: Be4CK TREETS BAR AND Date: 01122/2009 Current Establishment ID: 20180105,01
GOOD RETAIL PRACTICES
1191 1 1 Toxic substances properly identified, stored, used 1 3 1.5 1 1 1
1 20 1 1 1 Consumer advisory provided 1 2 1 1 1 1
1 21 1 1 1 Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure 1 3 1.5 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 .5
35 Single-use/single-service articles properly stored, handled, used 1 .5
36
Food & non-food contact surfaces easily cleanable & in good repair
1 .5
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 .5
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 .5
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
0
49 I Successfully completed approved food safety training 2 L
COMMENTS: ATTACHMENTS: ❑
Inspection by: EHS I.D. 9: 2259-Michaud, Kenneth
Report Received by: Page 2 of 2
Purpose: Gereral Statute 130A-248 requires the Carranismnn£oorr Health Senates to adopt rules governing the sanitation of facilities where Food ar drink is provided ar served fa pay. 15A NCAC 18A .2504 specified the contents of an inspection fiorra to
retard the results of inspections made of such facilities This £arm is developed to be used in rraki o irspectiars o£restaurants, Food stands, drink stands, delicatessens, school lunchrooms, educational Food services, cdanrrassaries, meat markets, and other
sirrri establishments. Preparation: Local emarorrnerdal health specialists shall camrlete the Form every time an inspection is corducted Prepare an origiral and two copies: Far: 1. original to be left with the responsible Arson. 2. Coly£ar the local health
department. 3. Copy for the Emamnmerdal Health Senates Section Disposition: This £arm maybe destroyed in accordance with Stamiard-8.B.6, Irspection Records, of the Retards Disposition S cledule, p>olisledby the N.C. Division of Archrves and
History Additional £oars maybe ordered£mm Division o£Erwuarurental Health, 1632 Bail Senate Center, Raleigh, NC 27699-1632 (Courier 52-01-00)