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Division of Environmental Healith
Establishment Name: BACKSTREETS
Location Address-, 246 14THAVE NE
r_lty- HtCKORY State NC Zlp. 28601
Permittee: BACKSTREETSGRILL INC
Mailing Address. 246 14TH AVE- HE
It HICKORY State,_ Zip:
Score: 97 + 26 06(b)j = 99
Date- 0;1,/ 23/ 0 1 0 Time, CS
I — — 1
Status Code: A Risk 0 11 13 11 El ill F 1v
Courity: 18'
Current Establishment 0: 2018011132
Premus Estalsfisbinnent ID,
Emad Address; Lat, Long—
Iinspection E] Fiame ctiange CV visit 1 5 6 Seating: Waste walorSystems.' R]usumcipalfCorrinnunity E]0n,Site System
Re -inspection ff CyrFollow-up—
visd start Water Suppily, [Ein unicipaxommunity, E]on-Site System
El water sample taken today?
CRITICAL VICI LA"IC N RISK FACTORS
Critical Violarion Risk Factors= Conlroulmg factors that increasettle chance of developing foodrrorne kilness
NA - Not Applicable, NO - Not Observed GC - General Comment CD$ - Corrected During Inspection R - Repeal: Vrotaltion
'IVY I�]--Pis--TG--CTC—D—JT—R7
Personrid with Infectious or communicatle diseases restricted
Proper employee beverage or rorracco use
Heads clean and, property washed
1��
J�
M WMW bare hand contact with foods
Handwashrm; facHilies provrded
Food obtained from an approved source
Food received at proper temperature
Food in good candRion, safe and unadulterated
Shellstock tags retained
Food protected durin g sloirag*, handling, display, service & lransporliafionlwritten notice for ci�ean plares
- ------------------------- - --- -
Food Contact surfaced dOafted & Silftiftedsirprov4d Meth0ft and SeriftOrS,
--------------------------------
I oper handling of returned, prevIously semed. and arfulteraled food
proper cooking time anditemporature
------- . ......... ........ - — ---------
Pristrer reireating protedtifes
Proper hot he Idl ng rempe(Aures
Proper coid hokling temperatures
Time as a pubtic healtirr controi, Procedures& records
Itern Location Temp item Location Tamp Item Location Temp
CHICKEN PREP LINE 38
GROUND PREP LINE 44
CHEESE PREP LINE 39
SOUP WARMER 173
[01#16161921
DENR 4007 (revised 0 V08) Page I of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
-------- - ---------
Establishment Name; BAC"TREETS Date.- 0212=010 Cuffe nt E sta bfishmerA I D -_20 80111 _32
GOOD RETAIL PRACTICES
NAIN01 I Pts [GC I R
Toxic substances properly identified, gored, used 1 3 1 _5
Consumer a&dsoq provided 1 2 1
Source in accordance with I SAN CA C 18A .1700, hot & cold water availatle, under pressure 1 3 1.5
Refrigeration and freezercapacity sufficient 1 5
Proper cooling methods used 2 1
Prolver thawing methods used 1 5
Thermameters provided and accurate 1 5
Ory food stored property & labeled riocordingly 1 '5
OfignalcontaNner for star age of rnflk & shellfish 1 '5
Insects, Todents, aria ammals not present 2 1
Clean clothes, hair restraints
Unens, cloths, & aprons properly used & stored 1 '5
Wastivrig fruits & verhrlaUles
Not used for domestic puflposes
In -use utensils Properly stored
Utensils 9 equIpment properly stored, air dried, handled
Single-useisingle-service articles properly stored, handled. used 1 5
36
Food & non-food contact surfaces easily cNanatile S, in good repair
371
1
1 Approvet warewashing facliffies of suffmient size
38
1
Warewashing latildies, marntairred, test strips used 1 Ile
39
ood sefvlce e quopmerd and utensils appf ov ed
.40
Non-food contact surfaces clean 1
Wastewater dlscharged into aolaroved, propefly operallng wastewater treatment & dlstoosal si�,stem: other
by�Prcvhucls cifsposed of properly
Torlet and lavatory facllntes� supplied, properly constructed, clo2n, good repair slqns larovIded
.............. .. . . .... .......
Garbag,e properly hancUed & dlsposed� containers properly maintained
Floors, waRs, ceilings properly constfucted, clean, in good repair
fit eats [flurninahon reclufrementS shielded� fighfing & ventlation clean & ln good repav
..... .. .. ............. . ... .........
Storage spaces clean, storage above floor, approved storage for mops, brooms, hoses, & other Items
Dears seff'olosing wheie required; all islindows screened
9 2 1 11 11
COMMENTS: ATTACHMENTS:
Inspection by: EN S, $.D. M 2259-Michaud, Kenneth
Report Received by: Page 2 of 2
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N,C. Department of Environment and Natural Resources
Name: BACKSTREET$
Time In, 1 1
0 6 L-Jam
E]Pm
Oivision of Environmental Hea
ID° 2018011132
Time Out
Dam
—Elpm
Street, 246 14TH AVE NE
Total Time:
COMMENT ADDE,NDUM
City, HICKORY
Smoking Establishment?
Heart HeAth Survey
E3Yes No
L]Yes [-]No
SOON
SANITIZER IN DISH MACHINE TOO STRONG - AROUND, 150 PPM - MUST BE BETWEEN 50 - 100 PPM IF USING CHLORINE
SOLUTION - HAVE ECO LAB TURN DOWN SANITVER
FEEDER; CLEAN TOP OF DISH MACHINE - ESPECIALLY UNDER LIP
OFDOOR WHERE FOOD, IS BUILT UP
34 THOROUGHLY AIR DRY ALL UTENSILPROTECTIPAte' S FROM GREASE SPILLAGE ON CLEAN UTENSILS
3,8 USE TEST STRIPS, TO, CHECK STRENGTH OF SANITIZER OFTEN
GC SS HENRY SMITH 7/1W2009#6578263
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