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HomeMy WebLinkAboutDickey's BBQ Pit 011225 06 29 17.GK.PDFFood Establishment Inspection Report Score: 98.5 Establishment Name: DICKEv'S BARBECUE Piz Establishment ID: 2018011225 Location Address: 1036 LR BLVD SE Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 6 1 .29 1 2 6 1 7 Status Code: A Zip: 28602 County: 18 Catawba mime In: 0 1 : 5 9 * pm Time Out: : 1 1 � pm : Permittee RBD CAROLINA LLC Total Time: 1 hr 12 minutes Telephone: (828)855-9390 Category#: III Wastewater System: ❑� MunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: *MunicipallCommunity ❑Gn-Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance ofdeveloping foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. in our WA u- I Compliance Status I ..T col R 1111 1 n OIJT nIA I uro I Cam pliance Status ..T col n vR Supervision .2652 Safe Food 2rd Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 29 ❑ ❑ Pasteurized eggs used where required ❑ = 0 ❑ ❑ ❑ Employee Health -2652 29 [6 ❑ Water and ice from approved source 0 + °❑ ❑ ❑ ❑ 7 E:] Management- employees knowledge-, es onsibilities & re ortin ©0R] ❑ ❑ ❑ S0 ❑ ❑ Variance obtained for specialized processing P P g methods El o❑ ❑ ❑ ❑ 3 [p ❑ Proper use of reporting- restriction &exclusion oo©❑ ❑ ❑ Food Temperature Contra .2653, .2654 Good Hygienic Practices .26 52, .2653 31 .� ❑ Proper cooling methods used-, adequate equipment for temperature control El Fol El El El 4 El Proper eating, tasting- drinking or tobacco use ❑z ❑t o❑ ❑ ❑ ❑ 32 El El Plantfood pro perlycooked for hot holding El Fol El El El5 ElNo discharge from eyes- nose or mouth0 Ell Ell ElElEl33 ❑ ❑ ❑ Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washed a 00 ❑ ❑ ❑ 34 W ❑ Thermometers provided & accurate ❑ :- o ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed Eo ❑❑ ❑ ❑ ❑ Food Idenfification .2653 35 ❑ Food properly labeled- original container ] EI ❑ ❑ ❑ 9 ❑ Handwashing sinks supplied & accessible 2 s❑°❑ ❑ ❑ ❑ pre en ton of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 39 ❑ Insects & rodents not present-, no unauthorized animals E] ❑ ❑ ❑ ❑ 9 IC ❑ Food obtained from approved source 2 s❑ °❑ ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation- storage &display 2 1 ❑ ° ❑ ❑ ❑ ❑ 10 ❑ ❑ Food received at proper temperature 2 1❑ °❑ ❑ ❑ ❑ 39 11 ❑ Personal cleanliness E] o❑ ❑ ❑ ❑ 77 ❑ Food in good co-ndition-safe &unadulterated o00 ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored s❑0 °❑ ❑ ❑ ❑ 12? ❑ ❑ ❑ Required records available: shell stock tags- parasite destruction ` ❑0 1l ❑ ❑ ❑ 40 �] ❑ ❑ Washing fruits & vegetables El EE 0 ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 k ❑ ❑ ❑ Food separated& protected 3 ❑E] ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 E4 ❑ In -use utensils: properly stored 11 °❑ 1:11:11:1 14 m ❑ Food -contact surfaces: cleaned & sanitizeds 0 °❑ ❑ ❑ El 42 ElUtensils, equipment &linens: properly stored, dried & handled s Fol El El El ❑ Proper disposition of returned, previously se ved, reconditioned- & unsafe food 2 E] o❑ ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & u ' Fol El ❑ ❑sed Potentially Hazardous Food T[mefFem perature .2653 1S EJ ❑ ❑ ❑ Proper cooking time & temperatures 3 EU ❑ ❑ ❑ 44 [Of I ❑ Gloves used properly El ❑ ❑ ❑ 17 ❑ ❑ ❑ roper reheating procedures for hot holding 3 0® ❑ ❑ ❑ utensils and Equipment .2653, .2654, 1663 E] Equipment, food & non-food contact surfaces approved, cleanable- properly designed,11 constructed. & used °❑ ❑ ❑ ❑ 18 E] E] E] R Proper cooling time &temperatures 3 E] °❑ E:] E:] E:]45 19 C ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 49 © ❑ Wed: tes stri facilities: installed, maintained. & used: test strips s s °❑ ❑ ❑ ❑ 20 [f] ❑ ❑ ❑ Proper cold holding temperatures 3 E] °❑ ❑ ❑ ❑ 47 [k ❑ Non-food contact surfaces clean _ E] ❑ ❑ ❑ 21 L] ❑ ❑ ❑ Proper date marking & disposition 3 E] o❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 2656 22 ❑ ❑ 0 ❑ Time as a public health control: procedures & records z ❑❑ ❑ ❑ ❑ 49 ❑ ❑ Hot & cold water available: adequate pressure 2 t o❑ ❑ ❑ ❑ Consumer Advisory .2653 49 © ❑ Plumbing installed-, proper backflow devices 2 + ❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 M ❑ Sewage & waste water properlydisposed 2 1 of ❑ ❑ ❑ Highly susceptible Populations .2653 51 ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S , ° ❑ ❑ ❑ ❑ 24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑ ❑ ❑ 52 ElGarbage & refuse pro perlydisposed ; facilities maintained EE El El El ElChemica€ .2653, .2657 25 ❑ ❑ W Food additives: approved & properly used ❑ o❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed- maintained & clean s o❑ 01010 28 ❑ ❑ 7oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 [l] ❑ Meets ventilation & lighting requirements-, areas used s °❑ El El Eldesignated Conformance with Approved Procedures .2553, .2554, 2658 Total Deductions: 1-5 27 ❑ ❑ Q Compliance with variance - specialized process, 2 ❑0 ❑ ❑ ❑ reduced oxygen packing criteria or HACCP plan JI.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer- �R rnr Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: DICKEY'S BARBECUE PIT Establishment ID: 2018011225 Location Address: 1036 LR BLVD SE 0 Inspection ❑ Re -Inspection Date: 06/29/2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: Ill Wastewater System: 0 MunicipallCommunity ❑ On -Site System b'd218 aol.com Email 1: � � Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: RBD CAROLINA LLC Email 2: Telephone: (828) 855-9390 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp chicken hat hold 150 beans steam well 178 beef steam cabinet 150 park hat hold 147 slaw cold hold 37 tomatoe cold hold 36 lettuce cold hold 35 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C keep sleeves pulled up on single use cups 45 4-202.16 Nonfood -Contact Surfaces - C replace rusty shelves near dish area First Last Person in Charge (Print & Sign): john wiison First Last Regu latory Auth ority (Print & Sigrigreg kain REHS ID: 1655 - Kain. Greci Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: D I CKEY'S BARBECUE PI T Establishment la: 2018011225 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: [DICKEY'S BARBECUE PIT Establishment ID: 2018011225 Observations and Corrective Actions Vi alations cited in this re part must be corrected within the time frames below or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page4 of Food Establishment Inspectton Report, 312013 I/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: D I CKEY'S BARBECUE PI T Establishment ID: 2018011225 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of thefood code. fti�North Carolina Department of Health & Human Services • Division of Public Health • En�irenmental Health Section • Food Protection Program DHHS is an equal opportunity employer.Ake Page of Food Esta hi is ment Inspection Report, 312013 I/ Spell