HomeMy WebLinkAboutBi Lo 300000 04 07 10GK.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
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CRITICAL VIOLATION RISK FACTORS
Critical Violation Rn;K Factors = Contribumg factors that Increase the chance of developing toodborne ItIness
NA - Not Applicablie NO - Not Ob served G C - Gen eral C o mrnen t
CDJ Corrected During inspection R Repeat Violiation
Proper employee beverage or tobacco use
�a_pdsci.e.a_n__a. ii-di-p-rd-pely.. w.-
M inimat bare h and contact wfth foods
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facilities provided
MHandwashing
Ma-- M____
Food obta Me d from a n pop rov a d source
Food receored at proper temperature
Food in good condition, safe and unaduliteraled
Shellstock tags relained
.. . ...............
Food contact surfaces dashed & sanitized; approved methods and sandizers
Proper hand1irui______ -------
M� of returned, previc nary served, and adufterated food
----- -
13
14
Proper cooking firrie and temperature
Proper cooling
4
4
2
2
Proper reheatIng procedures
3
1,5
16
Proper hot holding temperatures
4
2
17
Proper cold holding temperatures
4
2
tp
Time as a public health controt, procedures & records
3
1,5
item
milk
Location
cold case
Temp
41
beef
cold case
42
chicken
cold case
42
Item Location
Ternp Item Location
I=
DENR4007 devised 01/08) Page 1 of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BILO Date- 04M712010 I Curmirit Establishment JID-,-10-18300000
GOOD RETAIL PSAI��
Toxic substances property identified, stored, used
Consumer advisory provided
Source in accordance with 15A NC C 18A - 1700. hot& cold water oval table, under pressure
Refrigeration and freezer capacity sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers provided and accurate
Dry food stored property & labeled accordingly
Original container for storage of milk & shellfish
Insects, rodents, and annnals not present
. . .................. ... . ........ .......
Clean clothes, hair restraints
Washing fruits & vegetabies
Not used for domestic purposes:
------------
In-use utensilspropeNy stored
Utensits equipment property Stored, air-dried, handled
Singfie-usistsingle-service articles property Stored, handled, used
-------- — -------------------------------------------------------------
Food & non-food contact surfaces easny cleanable in good repair
...........
A pproved warewashin a facilities of sufficre nt sic is
-------
AI
At
- - ------------------------- ------------- — - -------- -
Warewashing facilities rnairilained� test strips used
..........
....... ...
Food service equipment and utensils approved
Non-food contact surfaces clean
It
Wastewater discharged Into appf oved. property operating wastewater treatment disposal system, of r
try -products disposed of prop edy ..... ....................... __._ . ............... ___.._._.... . ......... ...
No cross -connections
Toilet and lavatory facifil supplied, property constructed, clean, good repair, signs provided
Gardage property handled & cflsposed� containers properly maintained
Floors, walls, ceilings pro p e fly cc nstru cled, clean, in good repair
--------------- --- . . . ...... — ---- — - - - - - - - - - - - - - - --------------------------------
-
M__-
ts Illumination requirements, shielded, lighting & ventilation clean 8 in good repair
Successfully completed approved food safety training
COMMENTS.
Inspection by-
mm�
ATTACHMENTS:
1655-Kain, Greg
Page 2 of 2
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N 0 Department of Environment and Natural Resources Name" BI LO Time In 1 0 3 6 L-Jum
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Division of Environmental Health ID, 2018300000 Time Out: -E:Iam
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Street; 2725 E NORTHWEST BLVD Total Time:
COMMENT ADDENDUM QtNEWTON
Smoking Estabbstiment? Heart Health Survey
[:]Yes No [:]Yes E]No IV(
S00 f
11 sanitize and clean hamburger grinder and raw properly CDI sanitized
MEMEE=
401 clean front cases at beef area
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