HomeMy WebLinkAboutBeef o Bradys 010769 02 09 10 KM.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BEEF 0 BRADYS Score: 94 + * [.2606(b)] = 96
Location Address: 1423 29TH AV DR NE Date: 0.1/ 09/a0loTime: 0 d ' 3 5
City, HICKORY State: NC Zip: 28601 Status Code: A Risk: El I El 11 El III R1 IV
Permittee. J PATTON AND ASSOCIATES INC County: 18
Mailing Address: Current Establishment ID: 2018010769
City: State: Zip: Previous Establishment ID:
Email Address: Lat. Long.
[j] Inspection F—] Name Change [—] CV visit 8 0 Seating. Wastewater Systems: [EMunicipal/CommunityE]On-Site System
FIRe-inspection F-1 Status Change HCV 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
1
Personnel with infectious or communicable diseases restricted
3
1.5
0,00d H,
.... ........ .......
......
Proper employee beverage or tobacco use
3
146
0
P rev , �ng,,� ent ontairininatijo, ky H
26 9.2616,,2626
..............
. .... ....... .
Hands clean and properly washed
4
2
Minimal bare hand contact with foods
3
1.5
Han dwash in g facilities provided
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 *0 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 1,46
12
Proper handling of returned, previously served, and adulterated food
2 1
Potolfth ally :H r00U,,SFaod 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 Z
18
Time as a public health control, procedures & records
3 1 .5
Item
POTATO
Location
PREP LINE
Temp
45
Item
WINGS
Location
REACH IN
Temp
50
SLAW
PREP LINE
45
CHILI
WARMER
158
CHEESE
PREP LINE
48
QUESO
WARMER
156
DICED PREP LINE 48
COMMENTS:
Item Location Temp
DENR 4007 (revised 01/08) Page 1 of 2
Food Service Establishment Inspection
Establishment Name: BEEF O BRADY
NC Department of Environment & Natural Resources
Division of Environmental Health
Date:02109l2010 Current Establishment ID: 2018010769
GOOD RETAIL PRACTICES
#
NA NO
Pts
GC R
Chemical ......26,18"2q,33
19
Toxic substances properly identified, stored, used
3
1.5
Consumer Advisory .....26,12
20
#
Consumer advisory provided
2
1
W2111tetr Supply
21
1
Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure
3
1.5
Food Temperature Control . ......2609
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
Food Stara
26
Dry food stored properly & labeled accordingly
1
.5
27
Original container for storage of milk & shellfish
1
.5
281
1
1 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 .";
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 . &:
48
Doors self -closing where required. all windows screened
1 .5
Total Deductions
6
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 Carnrrtissio £or S maces to adopt ruTes " wring tke sarataticm of facilities where Food ar drink is provided ar served fa pay. 15A NCAC 18A .2604 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 lurchroorrs, educatioral Food services, cdanrrassaries, meat markets, and other
similar establishments. Preparation: Local emamrrnerdal health specialists shall camrlete the Form every time an inspection is corducted Prepare an origiral and two copies: Far: 1. ot'igiral to be left with the responsible Arson. 2. Coly£ar the local health
department. 3. Copy for the Emamrrnerdal Health Services Section Disposition: This £arm maybe destroyed in accardarce with Stamiard-8.B.6, Irspection Records, of the Retards Disposition S cled ale, p>olisledby the N.C. DMsion of Archaves and
History Add itioral Forms maybe ordered£mm DivLaono£Erwuarurental Health, 1632 hail Service Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resource Name: BEEF 0 BRADYS Time In: 0 2 3 5 ❑am
❑ pm
Division of Environmental Health ID: 2018010769 Time Out: ❑am
❑ pm
Street: 1423 29TH Alf DR NE Total Time:
COMMENT ADDENDUM City. HICKORY
Smoking Establishment? Heart Health Survey
❑Yes ❑ No ❑ Yes ❑ No Spell
INCLUDES2 MUST STORE EMPLOYEE DRINKS WITH TIGHT FITTING LID AND BELOW ANY FOOD CONTACT/PREP AREAS - THIS
iT STORING BESIDE ANYTHING THATINTO CONTACT WITH FOOD' i:• TRAYS,
TRAYS, STRAWS, CUPS, ETC... - THREW DRINKS AWAY
■ OIT CLEAR SLICER AFTER B.;+r ®OTT® SLICER ■ \® TIIPED i TT® TTi ■ RAG .. m. i ffITA
SPRAYEDSANITIZER; CLEAN TOP OF DISH MACHINE SO FOOD DOES NOT BUILD UP UNDER DOOR LIP AND COULD CROSS
CONTAMINATION CLEAN UTENSILS - WIPED DOWN TOP AND DOORS AND INSIDE LIP OF DISH MACHINE WITH RAG
SANITIZER
GC ...MAKE SURE BULB IN WALK IN FREEZER HAS RECEIPT OR SAYS
SHATTERPROOF