Loading...
HomeMy WebLinkAboutEHPR-9-10-7333.TIF • � THIS IS NOT A PERMIT Case # EHPR -9 -10 -7333 H CATAWBA COUNTY HEALTH DEPARTMENT " I C;0 'C Plan Review Application for Environmental Services \ , 842 sM Environmental Health Plan Review - OSWP /FLI ** NO OSWP CODES SELECTED ** NAME TO APPEAR ON PERMIT BISTRO 127 SITE ADDRESS: 2039 N CENTER ST, Hickory, NC Pin#: 370307794702 NAME of SUBDIVISION: Lot # Section/Block/Phase PROPERTY SIZE: Square Feet Acres 0.569 DIRECTIONS: HWY 127 N ON RT APPLICANT OWNER CONTRACTOR BISTRO 127 COFFEY FAMILY INVESTMENT 2039 N CENTER ST 27 NE 1ST AV 102 HICKORY NC 28601- NC (828)328 -3432 PRIMARY CONTACT: APPLICATION FOR: Existing Structure DIM EXISTING STRUCTURE: EXISTING FACILITY TYPE: Restaurant NUMBER OF EXISTING BEDROOMS: SEWER TYPE: Public Sewer EXISTING WATER SUPPLY IN USE: Public Water CALCULATED DESIGN FLOW: WELL TYPE: Public water IS available for this property. PUBLIC WATER TYPE AVAILABLE: County /City /Township Water DESCRIBE WORK: PLAN REVIEW PROPERTY EASEMENTS: NONE PROPOSED CONSTRUCTION PRIMARY RESIDENCE NEW RESIDENCE? # OF NEW BEDROOMS: # OF STRUCTURE OCCUPANTS: PROJECT DESC: PROJECT DIMENSION: BASEMENT? BASEMENT FIXTURES? COMMERCIAL BUSINESS TYPE: RESTAURANT FLI ESTAB TYPE: 1 - Restaurant SEATING CAPACITY: 140 TOTAL FOOD SERVICE FLOOR SPACE (SQ FT): 5,800 EMPLOYEES PER SHIFT: 12 NUMBER OF SHIFTS: 2 TOTAL EMPLOYEES: 36 RETAIL FLOOR SPACE (SQ FT): DINING AREA FLOOR SPACE (SQ FT): 3,000 DAYCARE OCCUPANCY: 09/14/10 16:15 1 �Y,A , CATAWBA COUNTY Case # EHPR - - - 7333 L Public Health Department .z L x Subdivision .1 Env Health Division - Plan Review Q PO Box 389, 100 -A Southwest Blvd, Newton, NC 28658 Lot# /8.2 w PIN# 370307794702 Applicant/Owner BISTRO 127, 2039 N CENTER ST, HICKORY NC 28601 - Site Address: 2039 N CENTER ST, Hickory, NC A. Property Size: SF 0.569 ACRES Directions: HWY 127 N ON RT I understand that this is a formal application for a well permit, Improvement permit or Authorization to Construct a ground absorption sewage disposal system to serve the above described facility on this property and authorize Catawba County Health Department employees to go on this property for evaluation purposes. I certify the above information to be correct and understand that an Improvement Permit issued as a result of this information is transferable and may be eligible for a non - expiring date, but may be revoked if this information, site plans or intended use changes for the proposed facility. A Well Permit and Authorization to Construct issued by this department is valid for (5) five years from the date issued and is not transferable. Note: You must obtain Zoning Approval prior to locating a home or structure on this propert ' Any representation by you of house or struct re loc lion should conform to applicable setbacks. Date: Signature of Applicant or Agent An Environmental Health Specialist will contact you withi 2 working d.is of application date. If you need further information or assistance d lease call 828 - 466 -7291 AREA2 Minimum Setbacks FEE NAME DATE AMOUNT BALANCE DUE Front Side Food and Lodging Review Fee 09/14/2010 $200.00 Rear TOTAL FEES 5200.00 Side St Max Hght CHANGE WORK ORDER REQUIRING REDESIGN AND /OR RETRIP WILL INCURE AN ADDITIONAL CHARGE (SEE FEE SCHEDULE) • 09/14/10 1615 , , r A ., c CATAWBA COUNTY, NC � 100 -A South West Blvd � Newton, NC 28658- PLAN RECEIPT ►� (828)465 Tuesday, September 14, 2010 1S 42 sM vonA catawbacountync.gov Plan Case: EH PR -9 -10 -7333 Invoice Number: 1NV -9 -10- 266974 Environmental Health Plan Review Invoice Date: 09/14/2010 Site Address: 2039 N CENTER ST, Hickory, NC APPLICANT ` OWNER CONTRACTOR BISTRO 127 COFFEY FAMILY INVESTMENT 2039 N CENTER ST 27 NE 1ST AV 102 HICKORY NC 28601- NC (828)328 -3432 Fee Name Fee Amount Food and Lodging Review Fee Fixed $200.00 Total Fees Due: $200.00 PAYMENTS PAYER: MATTHEW MILLER Date Pay Type Check Number Amount Paid ChangE 09/14/2010 Check 5504 $200.00 $0.00 Total Paid: $200.00 Total Due: $0.00 z pl ;n re,:eipt 09/14/2010 16:16 t V2 Catawba County Environmental Health T►, Contact Information for Plan Review 100A Southwest Boulevard, Newton, NC 28658 4 (828) 465 -8270 phone (828) 465 -8276 fax byt 1_,143 FLI Case # PLN Case# Property Location Property ID# * 3 7 ? i3 3 07 ?Li _ 70Z _ Street Address * 2v 3 City * p 6 f Business Name: * ,R i �(, / 2 7 `/_� Mailing Address * r c „ A1 C2fr► -er Address 2 * c City Zip * 08 6 Phone Z. Owner Name / �(j m oo Lc_ c/o 1. t )4 Owner Mailing Address /0 f( 6 4'-e Ur N Address2 City Zip 7 $ GUI Phone 07 g - 3Z0-YS66 Architect N SSG C i, C A - e c( Contact Address Z 50 I . re . l� W Address 2 ,`c City /ef,' (4,)---,1 Zip 2 6o 1 Phone ' - '— '0 2- Contractor MdfiniAni MAT [QJ Contact Address S �s »c G ' (,tr- Fn Address 2 City Zip Phone Contact Information Sheet and $200 fee required to begin plan review process Complete and return Food Es 0: ishment .lication * Requires fie • Applicant Signature Date / I CI . . ti p,. 1.94 � _ q ... ,, • 7 Catawba County Public Health Department 0 --- or , '' Division of Environmental Health 1 553 /gq2 FOOD ESTABLISHMENT PLAN REVIEW APPLICATION For submission with full set of signed and sealed plans produced by an architect or engineer. Type of Construction: NEW / REMODEL CONVERSION County in which Located: ia`�6� "( V a Name of Establishment: f 3 i �1-ro / 7i 7 Establishment's Address: C")37 _ i (>11'4)— 5' City: 71 Zip Code: 7 C Owner's Current Physical WO z V`A,1. S Mailing Address: City: l.F�/ Zip Code: 2 ( / Phone if available: ( p b_ 320 ( y)6() Fax: ( ) — ( - ) ::;:x;. ;- x.::�- ::::;::<::;:::;: .... .,.. r....,........ . . >...<r..:>..,:>.R..,.x.. >.x ..,,..>. r..>.r..>. x....,,.,,. : ..; x..>. x.: r ....>..r..nx..,.....>.x..>.2..n I have submitted plans /application to the following: (Please note date, phone number and contact person on application line) Plumbing Contact Person Phone Number ( ) — ( - ) Electrical Contact Person Phone Number ( ) — ( - ) Building Contact Person Phone Number ( ) — ( - ) Hours of Operation Sun X Mo n(p30 4 - 11 4 l Cep„ 'ue (,•1O 4.1 7Th W ,& 7*Fri( ibf( - Sat r 0W `24 Number of Seats /7-S ( 5 ficAa. i'Df4/ ,'OGi4-130 ,� `( Number of Staff Z (Maximum per shift) 0 Facility Total Sq. Ft. 6 (, "Zj(;, 5 Projected Number of Meals to be Served: (Approximate number) Breakfast yU Lunch /20 Dinner Esc Projected Start Date of Construction K 16 Projected Completion Date of Project c i r , i Type of Service (Check all that apply) Sit Down Meals / / Take Out `' Caterer Mobile Food Unit Push Cart Limited Food Service Temporary Food Stand Single Service Utensil Only Multi -Use Utensil Service Only Both Multi -Use and Single Service Utensils Other Please Enclose the Following Documents • Proposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • Site plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility (dumpster, walk -ins, etc.). • Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and mechanical ventilation, including location of all electrical panels. 2 ITEMS TO BE ADDRESSED 1. Information plans should include; the proposed menu, seating capacity, projected daily meal volume for food service operation. 2. Adequate rapid cooling including ice baths and refrigeration, and hot - holding facilities for potentially hazardous food (PHF) should be clearly designated on the plan. 3. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination and cross - contamination of raw and ready to eat foods. 4. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and /or cellars used for storage or food preparation should be represented on the plan. 5. Insure that all food service /kitchen equipment is National Sanitation Foundation International (NSF) listed, Underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL listed /classified, be constructed to meet NSF standards as specified according to 15A NCAC 18A .2600, Rule .2617 paragraph (d). 6. As specified according to 15A NCAC 18A .2600, Rule .2632 "Storage Spaces ". All items stored in rooms where food or single- service items are stored shall be at least 12 in. (30.48 cm.) above the floor when placed on stationary storage units or 6 in. (15.24 cm.) above the floor when placed on portable storage units or otherwise arranged so as to permit thorough cleaning. 7. Acceptable materials for walls, ceilings and coved juncture bases in food preparation, handling and storage areas include quarry tile, ceramic tile, sealed concrete, commercial linoleum, fiberglass reinforced panels, stainless steel, wall board painted with washable, nonabsorbent paint, vinyl coated ceiling tiles: brick, cinder blocks, slag blocks, or concrete blocks, if used, must be glazed, tiled, plastered or filled so as to provide a smooth surface. If plans specify the use of a material not on this list, include a sample of the material for evaluation. 3 FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Food (PHF) to be handled prepared and served. CATEGORY Yes No Thin meats, poultry, fish, eggs (hamburgers, chicken breast, fish filet, etc.) Thick meats, whole poultry (whole roasts, pork, chicken, meat loaf, etc.) V Hot processed foods (soups, stews, chowders, casseroles) V/- Bakery goods (pies, c stards, creams) ✓ / Other: drn / \./ PLEASE CHECK Box FOR THE FOLLOWING QUESTIONS FOOD SUPPLIES 1. Are all food supplies from inspected and approved sources? Yes N7 No COLD STORAGE 2. Are adequate and approved freezer and refrigeration available to store frozen foods 0 F and below, and refrigerated foods at 45 F (7 C) and below? Yes / No Provi 4 e the ►Meth d / used to calculate cold storage requirements: C W �'1. �'11�7f / t � � EG� `!� t'l/1;) rv/71(iv1 ( IA _ i " Lt S i 1C Provide total footage of space dedicated to walk -in cold storage 4f2 /77- f 3 Provide total footage of space dedicated to reach -in cold storage / 7/ 3 3. Will raw meats, poultry and seafood be stored in the same refrigerators and freeze with cooked /ready -to -eat foods? Yes No If yes, how yyill cross - conta azi n be reventfd? ,�'FJln) �C I L G1 J CC 0( `t ca l 4. Does each refrigerator /freezer hav a thermometer. 2 Yes No Number of refrigeration units: ( Number of freezer units: THAWING Please indicate by checking the appropriate box how PHF (potentially hazardous food) in each category Y g (P Y ) g Y will be thawed. More than one method may apply. Thawing Process Thick Meats Thin Meats Fish Seafood Poultry Products Baked Gg6ds Refrigeration ✓ \//, Running Water Tess than 70 ° F (21 ° C) Cooked Frozen (indicate wt. lbs.) .J `- 0_ Microwave (� Other (describe): T1 , e_J C 1 ` -1�e,r s C Q C? d q -$ �. r l 4 COOKING PROCESS Item #1 - Will food product thermometers (0 — 212 F) be used to measure final c9oking/reheating temperatures of PHF (potentially hazardous food)? Yes J No Minimum cooking time and temperature of product utilizing convection and conduction heating equipment: Product Time & Temperature Product Time & Temperature Beef roast 130 F (121 min) Comminuted meats 155 F (15,sec) Seafood 145 F (15 sec) Poultry 165 F (15 sec) Port 155 F (15 sec) Other PHF 145 F (15 sec) Eggs 145 F (15 sec) * reheating PHF 165 F (15 sec) Item #2 - Hot Holding How will hot PHF (potentially hazardous food) be maintained at 140 F (60 C) or above during holding for service? Indicate type an umber of hot holding units. sou ( — Item #3 - Cold Holding How will cold PHF (potentially hazardous food) be maintained at 45 F (7 C) or above during holding for service? Indicate type and number of hot hoid units. t ctuv r ��. ,(/ C 0 Item #4 - Cooling Please indicate by checking the appropriate box how PHF (potentially hazardous food) will be cooled to 45 F (7 C) within 6 hours (140 F to 70 F in 2 hours and 70 F to 45 F in 4 hours). Cooling Process Thick Meats Thin Meats Fish Seafood Poultry � Products Baked Good Shallow Pans Coo f Cc� d V-0 t'�(?t9/t Ice Baths 644"-- 0Y"` -.r- Rapid Chill Other (describe): 5 FOOD PREPARATION 1. Please list categories of food prepared more than 12 hours in advance of service. 5 o (,c cik so d / PP s4 5 i Nra ,SAP U'D Tp_$ rt 2. Wil disposable gloves a d /or utensils and /or food grade paper be used to ipinimize handling of ready -to - :t- Yes J/ No 3. Is there an established policy to exclude or restrict food workers who are sic or have infected cuts and lesions? Yes No Please describe procedure: A 1 .. '' / - ' ; a/ • S / _ _ L1� .- 6 .l D ( cA c ' ) LA- c-r ut ,A- r • 1 ,'1- ,' t! 1 4. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be cleaned and sanitized? Please describe pr ced ll e: / �j kr() ,S i'? �t C (/\,S ( c! (4 t°.��. (`� ( S 0 vt , 7 0 1 / / 9 0 ` °`) S W(( DI,S O , r��6--(9 C � ci �<< Q1 5. How will ingredients for cold ready -to -eat foods such as tuna, mayonnaise and eggs for salads and sandwiches be re -chilled b fore mixed and or assembled ? / , / ,VI_ ( GI" l�/v s c2) r (Pi , (c d (/I )0(k._ e h // el • r— /� rI Q) 1 '. 6 THE FOLLOWING 4 QUESTIONS DEAL WITH FOOD PREPARATION PROCEDURES FOR FACILITIES. Food preparation procedures are needed to obtain information on how the food is prepared and to help determine that adequate facilities are available. The food preparation procedures should include types of food prepared, time of day and equipment used for service in the facility. (Attached is Food Item Preparation Worksheet Supplement for additional food items prepared in the facility.) If your company has food preparation procedures already developed, these can be submitted as part of the plan review approval process. 1. Produce Preparation Procedures a. Will produce be washed or rinsed prior to use? Yes �/ No b. Is there an approved location used for washing or rinsing produce? Yes \./ No c. Will it be used for other operations? Yes ✓ No Please indicate location of produce washing equipment and describe the procedures. Include time of day and freq / incy for washi g or rinsing the produe at thi lopatio . 1 (IA k _ c 7 e _c_,-- is,„ rG' ttiS Ar e,cv_ rr _ . (c) c Please describe the produce preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the produce will be us vi , and should inclu e time of day and re e cy o f preparation forhe produce at this location: to fu.�j) S1/ �.3 400 r . se l\ ,5 I PA v u L I 40.14i _ 4 � • -4- / PAL Q-C , maiassfme 2. Seafood Preparation Procedures a. Will seafood be washed or rinsed prior to use? Yes `// No b. Is there an approved location used for washing or rinsing seafood? Yes `/ f No c. Will it be used for other operations? Yes - / No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and freg9ency for wasAaitig or rinsing Vie seafood at tt locatypn: ' i /r � 1 ' ` �.�� Al i lw ■ 1`ti ,' / _ ' all - h t 1, / (/P 1 - rai f 1,t a /' Z7 e- -S l 03- 1 1 let/Ii L r t&- C ette I i Please describe the seafood preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the seafood will be used, and s .uld ' nclude time of day 4nd frNuen y of prep ration forte seafood at t is location: A _ Walt - ' c �Ci (c ( C� J � �( ( -� • 3. Poultry Preparation Procedures / a. Will poultry be washed or rinsed prior to use? Yes No b. Is there an approved location used for washing or rinsing poultry? Yes No c. Will it be used for other operations? Yes No Please indicate location of poultry washing equipment and describe the procedures. Include time of day and fre uency for washing of ri sing t e seafojod at this Ipcation: t l Sy �.sP d fc� �f c c0 (.eJ cc of 0 rr y (2Q. c�c�(fr -ed le 0� Please describe the poultry preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the poultry will be used, and should include time of day and frequency of preparation for the poultry at this location: S eP� 6 2c - Ake 4. Pork and /or Red Meat Preparation Procedures / a. Will pork and red meats be washed or rinsed prior to use? Yes No v b. Is there an approved location used for washing or rinsing pork and red meats? Yes No c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: Please describe the pork and red meats preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the pork and red meats will be used, and should include time of day and frequency of preparation for the pork, d red mlats at his to ation: \ I ^ i,tcs uki /2,e_ 8 DESIGN INFORMATION I. DRY GOODS STORAGE , 1. Is appropriate dry good storage space provided for based upon menu, meals an frequency of deliveries? Yes No Provide information on the frequency of deliveries and the expected gross volume that is to be delivered ach time. 3 '4 l L / OR , 3> `T - t, 1 Y , L � ( �7 S E d -�^ Ir 1 II. WATER SUPPLY / 1. Please check one: Is water supply Community? Yes •/ No Municipal? Yes J No If the Water supply is other than a Municipal supply, it will be required to be registered with Public Water Supply. 2. If water supply is from a Community Water Supply system is it registered and approved as public water supply? Yes No If yes, please attach copy of written approval and /or permit. / 3. Is ice made on premises or purchased commercially? Yes ' No Please specify: G�1 (---e/01 r � '� If made on premised than specification for the ic- machine will need to be provided. Describe provision for ice scoop s or. te: . ; ?—cam . ( , -M • I S C 0G , 1 • I -) LL 1 III DUMPSTER i 4. Will a dum p ster be used? Yes No N/A Number 2.— Size 17- kJ., �{ Contractor Service: CA /17'C 5. Will the dumpster be cleaned on site? Yes No If the dumpster is to be cleaned on site, then the waster water from the cleaning operation will be required to be discharged to the sanitary sewer system. 1 Y es No 6. Is the dumpster to be cleaned by an off site contracted cleaning service? 9 i ] If yes, please provide name and address of the firm contracted for this service. Name: Mailing Address: City: State: Zip Code: Telephone: ( ) -( - ) Fax: ( ) -( 7. Will a compactor be used? Yes No ,/ N/A Number Size Frequency of Pickup Contractor Service: 8. Will the compactor be cleaned on site? Yes No N/A If the compactor is to be cleaned on site, then the waste water from the cleaning operation will be required to be discharged to the sanitary sewer system. 9. Is the compactor to be cleaned by an off site contracted cleaning service? Yes No If yes, please provide name and address of the firm contracted for this service. Name: Mailing Address: City: State: Zip Code: Telephone: ( ) -( - ) Fax: ( ) -( - ) 10. Dp surface and loc do -wherl dumpster/ mpactor /c ns are to be stored: 11. Will trash containers be stored outside? Yes No If yes, please describe location: 12. Type and locatio of waste cooking grease storage receptacle: �Otb — J y S s (r, I C G � �� c C c'vL 13. Is there an area to store recycled con a�cne�s. Ye§' No - Describe: C , �} .�—� C a C J 14. Location and size of grease trap: 1 ty.4 L cv, 10 X. SEWAGE DISPOSAL 1. Is building connected to a municipal sewer? Yes No 2. If no, is private disposal system approved? Yes No Pending If yes, please attach a copy of the written approval and /or permit. XI. GENERAL 1. Are insecticides /rodenticides if used stored separately from cleaning and sanitizing agents? / Indicate location: / �L Ye No ✓ es co-v`461 41UY1 / 61.1 C ve 2. Are all cleaning materials and toxicantstored away from food preparation / ri rage eas. This , includes items used on premises, retail sales and personal medications. Yes No Please Describe Location: 126 Ct� dS 3. Are all containers of toxic /cleaning material including sanitizing spray bottles clearl labeled? Yes No 4. Are laundry facilities located on premises? Yes No If yes, what will be laundered? 5. Is a laundry dryer available? Yes No If yes, please describe location: 6. Location of clean linen storage: DWI, 7. Location of dirty linen storage: 0-64— /n (-)4--- x.. >. >:x.: -� :.. K.,.:,:,... K: .. Kx..>. x.. Kx.. xx..> >,,...>.>..:>...,. x....>..,.. �..::>:...: x>.:: :::.. �.... r.:..,.>:.. �x;: �x- rK.. xx.. r> ... >. >. STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the abo,,�- ithout prior ap royal from this Health Regulatory Office may nullify this approval. Si natures MaVVii,j gt Signature(s) Owner(s) or Responsible Representative(s) Date: 3 9 11 . FOOD PREPARATION WORKSHEET SUPPLEMENT Food Item: Will the food item be washed or rinsed prior to use? If yes please indicate location of equipment and describe the washing procedures. Include time of day and frequency for washing or rinsing the product at this location: Location of equipment: Time of day and frequency: Procedure used to wash or rinse food item: Please describe the preparation procedures for the food items described above and indicate location of equipment to support this operation. The preparation procedure should include dishes in which the product will be used, and should include time of day and frequency of preparation for the food item at this location: Location and type of equipment of equipment: Time of day and frequency: Food item preparation procedures: 12 1 r■ c E i �. E c) 2 �t Z • v E v o < - ^1 � s:,... o c N o 2 E 0 ` `I i 1� Ll M _ �I 0 0 (1.1 • s v, v c0 M Z E N v, t C u �' W +; U I „7 0„ 1 +. . 0 E O ∎4 - 0 .0 c z M -I-' M I \ - 2 `n M = .U- 't u 0 V z 00 'L. c LL ” O C F- r o c -4-1 ‘..0 <°- � M `' o �, o .� u CC i Q V (V o O (C • . > 2. U 0 -� v -t rn._ v O v, v .c E rte. .�. �. v O V z n i U 4— . CT) _ aT --- O v u v _c, v rn E o o U v -C ■ O . 0 o z E u O > ra L... _ -1 v, -N ...0 rzs O -4... .—; > (TT _ .c 0 Z v v) v N Lt 0 :+- C N i - 0 ` 4- O O ai _c U L In v CO O -v CD Q CD Q o c- c v v ry NN -w- ^ O •• +sue 0 0 li (Q U Wt - CS v O S CO •-• O 771 v 0 - CI 0 ry o O m rn � = s ca as c6 ^ O U r v *^ v V v ' v v j N co li v +, v-) = V - O= V -° 0 1� v u v v aN CZ.Q 0 .L. • N ' v ' T Z s N -4-. S O CL cn Q • O r u q O Q fn j s. +-' v v � v. v I v r > O" ` O l O `n ca L.: ..La m y -- `� -v -v rn 0 .� in CZ 0 0 -la v u ry 0 -cs O v C CC' u v v .v TD 0) O O .12 U C -I > 0 O v +' -C L V V i J c Q v s 3 N rcr O N v O L F- ,, O N Q ...0 y v - C• U '1-' y _ v C 'V 1 >> L E m v v) s ni 0 i mr O cz V Z L rs. U = v v' Q O c 0 0 v O N r° 0 w m — 0 2 V L v Q 0 0 0 0 w CO CO ri 2 ° , z — a 2 -+ D ti T 70 ° ° 0 T 3 cD c ° n O a' n rD v - cn 3 v 0 O 3 3 T ?' o r� O 0 = v n c CD V' rp O ( D vi a qi n 0 ? O a rD rD '\ o ° 0 • - ° m o m .4, r* - o c n o ' 0 3 5' c° — 0 _ 'if) m ° C o v .. C0 0 cr a v a CD (D ( C a "a v cr c a ° R CD co c (3 0 o -o -, -0 0 ' v < P 9 - 1 o v 0 << v cn O N O. -� = cn 3 3 T .e,... iU 0 T co 0 o O CD 0 . 0 O C 0 _ 3 0 0 a) C ° •< CT n' cn o v m L) ° a° ° a) to a o- 3 o m = cQ c v 3 0 m- �' 2 • Q: o 0 O CD O v c co 3 v 0 cn 0 n =, . CD (n O a 0< n o ° 3 n' 0 S -P1.1, 3 Q 3 u ° 0 ° v � cn �. °- cD — D * 3 °- ° < _. ? v cn 0-- CD v O 0 ~, 0) CD —. v"0 .-D o a s v O a ° v N en � ' N O 0- 0 � . D' C ca O c La 2 0 a 0 0 p ° — j pro ° b 9 © ( � D Ix io C C D 3 C V . O (� � CD 0 7 Q n O 0 0 ° -- 3 0 ° 0 0 co a o to * -, °_ (D °" ° - X 0 ` a cr O 5 (.0 n — 0 < c0 3 .C4:. 3 0 S n CA v o O co O N CD to C 0 N ° 0 v Q.. O O a- v 41' 6 CD tD cn v " � 3 = ( S `° N • 0 3 cn 0 C p m- (.0 Q CD is O 3 � CD CD Es, n O Q 0 O CO V) F • EA tD a) a co CD - O . O N Cr) ( . _ CD N W ° (D CD cD - O CD 73 = ? CI) ' " T -a [: ° � ' D ° ° 3 Cr C AD �, v ,-1- a q (T v 3 r ql < O v .� _- v rD a m rD o . n a) o a — O a T 0 _v O O < n m N o � a, - 0 v cn 0 CD * r3 ,�� _� ? m _v c� o -51) ' 0 - CD -0 D.0 o o = * 0 5 08 3 a <4 vCD v� Iv v n 0 N 0 3 ° c 0 T - 7 3 ' ± o cD c — i* cn -0 3 m P- v o rD ° ° 0 - ° • oo < �°) — N o, o 0 ( 0 ' g � (Q ' a c3 ( � �p `` C- g, s- 9 Q r T-- N v 2 v v v S C to v 0 ° Q. 0 a a ° m ° �G — cn c� cr B. 3 0 cn D' * v 0 • 5a-0 =-°• m� 0 5 D. `^ - �' C 3-0 - 0 3 3 �, - 0 a o Q <. p Ep C 2. t< CD 0 -" 0 00.4 q'1 0 0 ' v 0 - O (D I g . ° 2 O< 5 o CI) 3 c v, ( p 0 - v O P =. v 0 N N CD 0 - ° - __ CD 3 -� 0 3 .- � ( D -- CI m cn CO CD ° ii, ° La 0 3 a c v � n s - C N n 0 ° v C v - 0- ° (1) C) CI) CD CD v En (4 CI) .v v a O ' O _ v O 0 cl) 0 ° 3 4 1 a b i 0 8 CD — EA o CO o C. v Co ° (D to y � Cr (n V O ° �a 1 a 0 N a co O O 3 0 N • al _N CO Co a O 0 c ra T- O ql « 0 O 0 0 °° (I v 3 �- - w v) = v O 3 0 ro 3 o— co —' � m 0 v rD Cu a 0 ° v v O N ° n 3 n cD rn 0 p r Q. — _, p Cn CD � � r b ° v _ (n al 7° < o o C0D m a' a w rD v _° a 0 to too = ri, = - 0 - � .Z ql 0 < -0 z 0 o a s � , 0 CD N r D a N C s G 2.C ' 0 0 3 `^ c 0 — r) v cn • 0_ CI) qi CO N i p T C CD 0 CD• n • „ . . , + cn '— CI) CD , CD 0 a v cn T Ca 1 N 3 � / � � r / �� /� _ < �_ O .v a 0 0 vi v' R- 3 O 0 ° v . 9 a fl' C — n 0 v 00 a, -CO Cr m 0 • a) 0 `- n CD 0 0 � (0)' v Q — m a 0 icr � �— 9 1 ° 0. ° —°' c' v 3 v a ` S1) 1::)- 5- ° a 0 3 �_ `^ cn �. "' w r 3 cn m 0 � ° �' ° C� CD cc, v 3 . -v 5. n n < . 0 CD c n c o o v cn v '— n o tD °- V) (D 0 ° ( „ 3 Q" 0 �• v „-<— ° -, 0 < cQ s C <. , sL CD ,y �- C p rn n' o 5 ° °' c CI cn = 0 C .: cn ° 9 La - V — z 0 0 cn cn cn 7 0 a) 6 0 D ° c� v a) Lii 0 co ,t, _ o 0 . 4,, c 0_ CD 3 v m o _ v C 3 m m .to co 3 l n co O V 3 co cn ° 0 CI) N I'D ts► Cl- W 0 0 n CD O • n• ? v 0 CO ° V -0 N a — C7 ' O O E tl. (m ,,_... N E E r � ( O i WL rn C p v O N =° • -'` `r' v N co M O v, v, (V CU IIl u o `f J ` LJ c Z M + � _ M = ti : ' .% ,C 1- can ra 111 i v-) no. m _ • Q c" ki .1.-_ 1 LL U 1 o O Li) 0 - � - N � NC) v V 0 N �, , 0 CO co Nri Ln v a N \ CO O N op ro- a- aJ : V (77 N x 0 CO QJ r. c ry V U O c� `° 77) O CD RS CU QJ v1 V ry ~ O 4= u V f d QJ y A - CT i s QJ F' S O c M ry u Q1 a! ° LL s ° U = j O b' i i v = QJ ry ar N V t�� C� U 0 _ ry - N U U U V V i.- C CO V ry Q : v � v - 0 u v J QJ ra QJ j QJ • QJ QJ 2 L.() r� L L 4 L1 QJ O an QJ -+� CO U p LL '— O z .21- -� -a V = Q m Q) CI F 0 0 v 0 J CU rn U v : 0 c 1 w 0 - ED÷ -0 CD = .. 2 CD t-il 0 CI) co C i 0 k-i) a CD `0 -T1 CT p n Q T (% Q n zn ( D 0 CD n-- v �1 cQ O C m -1 g o o vD �- 1: -T v o Q" co - 0 (D ° n 3 w Z 1 cn a) cn C... v a) 0) r-, Q - v ou co O p • ...< a) v -.- CD CD ro D v, CT • (D rD v (D D v p O qq ° n - C 0 c cn 0 o " -� • 0 0 (• o m cn 0 0 .CI- v - CD - ° -° o (° a - 3 3 ° v • T 0) 0 a) ? - CD CD o n - < ° ° w -� m a ° �' �' � 0 c ° ° 0 - ° v O u, D- (0 c 0)) ,-, Q , CD o, °- .w a 0 0 - -� . -, p CO T o E (CID p p v 0 3 3 o (D O o Q 3 3< 0 3 �° as o c0 D 0) ° () O T CD m CD O CD 3 O f- - -, n O 3 o v' O = D \ {A q^1 3 -, V) w E v CD ° -EA (° N n LA Ei CA O + CD ° ° CD .. CD C) cn ' � rf- CO 0 U CO 0 O 3 N CD D CD 0 (0 0 cn D- D v �, 3 2 cp 0) -91 � . Q fl) O n In CD Q n p CD < a D- r r T D -p (° C O 0 c n T (n 5 t, C (0 3 0 N O r 2 Z 3 o v 0 CD co ( 0 3 v v 0 CD 0 CD n 3 0 . . LA °- CD 5 O �' (0 — Ln 3 c0 nom) 3 0 CT T - s ap �, 3 p 0 ° - Z7 L) O 3 n cn c v, v O o T v 0 O -o - o (D ° 0 t �4 ( 0 � ° c° 0 O rD co (D v 0 9 , r -, . m .0 - (° O E CD 3 v rD O O n . r t �„ O � , O c o . fn 4 0 .-_- ° N c3 N Q" -0 > O rr (,'D cn Ln Cr cn- (4 vv3CDCC-0 v' Z � T - 0 L° �' 4 0 N ° o � N ° o a r ° O � 3 0 . 0 ( 3 n -+- O n ,, °m � �, 1 n, .< r � N top v N D- n �- n r 1 o '� O rT rt) D Cr Q C ccnn (0D \... < 0 0 � 0 'co ° ( 0 a ((0 6, 0 v (1) CD V -t) n o CO � co -en 3 v Q v n O c n co S n- N . � CD 0 T -1 (0 lII (D p 7 EA (D ,+ . _° CAD -EA P Q 0' CA -CA 0 \.... (D (n C C C - s 3 � � co (f - 0 cyl '� O n CAD ( l (D 0 0) CD Beverage Menu Iced Tea, Soda... $2 free refills Boylan Cane Sugar Sodas... $2 (root beer, cream soda, ginger ale) New Leaf Cold Fruit Teas... $2.50 Coffee (Bistro Blend, dark roast, decal) $2 free refills Espresso $2 - Hot Chocolate $2.75 Cappuccino, Latte, Cha i Tea $3.25 'Available - Iced Mocha, Flavored Cappuccino $4- Hot Tea (2 Leaves & a Bud) $2 Orange or Apple Juice $2 -Juice Box (100% juice) $1 Milk, Chocolate Milk $1.25 Bottled Water $1 - Pellegrino $2.50 hickorybistro.com Bistro 1•2•7 a taste of Europe Wine & Beer List claa ktik White Sangria $6.50 Hayes Chardonnay $5.50 $22 Domaine Houchart Rose $5.75 $23 Madonna Kabinett Reisling $6 $24 Fournier Sauvignon $28 King Estate Pinot Cris '07 (org. farmed) $8.50 $34 Steele Cuvee Chardonnay'07 $39 Sangria $6.50 Frey Organic Red $4.75 $19 Darby & Joan Cabernet $6 $24 Farnese Montepulciano $25 Cartlidge & Brown Merlot $6.50 $26 Paso a Paso Tempranillo $26 Vignamaggio Sangiovese $31 Kermit Lynch Cote du Rhone '08 $38 Steele Pinot Noir '07 $9.75 $39 Neyers Zinfandel '07 $39 Bud Light $3.00 Yuengling Lager $3.25 NC Natty Greene's Old Town Brown Ale $4-.50 NC LoneRider Shotgun Betty Hefeweizen $4.50 NC Highland St. Therese Pale Ale $4.50 Bell's Two Hearted IPA $5.00 Founders Scotch Ale $5.00 Samuel Smith Organic Lager $5.75 Duvet Trapist AIe $7.50 NC Olde Hickory - 22oz (Seasonal) seasonal Dinner Menu Bfs±ro 1•2•7 a ta ste of Europe 1816 N Center St (Viewmont) 828 - 328 -3432 Appetizers Bacon Wrapped Dates a restaurant favorite $4.99 Prince Edward Island Mussels one pound of Icy Blues in a tomato garlic broth served w/ foccacia bread $9.99 Duck Spring Rolls braised duck, forbidden rice, daikon, & carrots w/ our plum sauce $7.99 Mediterranean Spreads roasted piquillo pepper hummus, tapenade, & herbed Chevre, w/ crostini $8.99 Cheese Plate local Ripshin Dairy Chevre, Aged Spanish Manchego, & Bijou aged goat cheese w/ apricot preserve & leatherwood honey $11.79 Calamari de 'Or cornmeal fried then dusted w/ five -spice & served w/ plum sauce $9.79 or classical $8.99 Seared Sea Scallops in our orange- saffron sauce w/ leek confit $9.25 Salads & Soup House Salad organic field greens, tomato, parmesan, pistachios, & orange champaign vinaigrette $4.50 Bruschetta Salad organic field greens, tomato, fresh croutons, basil, balsamic vinegar, & XV olive oil $5.50 Loe's Caesar organic spinach, Spanish white anchovies, fresh croutons $4.99 entree size w/ Blackened Tiger Shrimp, $12.79 Grilled Calun Chicken Salad entree size salad w/ Ripshin Dairy chevre, tomato, walnuts, balsamic vinegar, & XV olive oil $11.79 Roasted Vegetable Salad entree size salad w/ sundried tomatoes, grilled mushroom, caramelized onion, parmesan, pistachios & orange champaign vinaigrette $9.79 Seasonal Soup or Rosemary's Tomato Soup cup $3.99 bowl $5.79 hickoiybistro.com Pizzas & Other (gluten free crust available for individual size) Don't hesitate to build you own! Meatball Pizza tomato sauce & mozzarella $8.99 large $20.99 Bistro Pizza tomato sauce w/ four cheeses or pepperoni $6.99 large $16.99 Bistro Supreme Pizza tomato sauce, meatball, pepperoni, onion, pepper, mushroom, & mozzarella $10.99 large $24.99 Pizza Rustica olive oil, organic spinach, caramelized onion, olives, mozzarella, & Ripshin Dairy Chevre $9.50 large $21.99 Margarita Pizza olive oil, fresh basil, garlic, roma tomato, & whole milk mozzarella $6.99 large $16.99 w/ proscuitto added $9.50 large $21.99 Thai Chicken Pizza Thai peanut sauce, chicken, mozzarella, & granny smith apples $9.50 large $21.99 Crab & Alfredo Pizza blue crab, organic spinach, & mozzarella $11.79 large $26.50 Vegetable Pizza Italiano basil pesto, sundried tomato, mushroom, caramelized onion, & mozzarella $9.50 large $21.99 Apple Cider BBQ Pizza roast beef, apple cider BBQ sauce, caramelized onion, mozzarella, & cheddar $9.50 large $21.99 Asian Duck Pizza ginger plum sauce, green onions, red pepper, & mozzarella $17.50 large $37.99 Beef & Blue Pizza tenderloin, dijon cream sauce, mushroom, blue cheese, & mozzarella $12.99 large $28.99 Farmhand Sandwich roast beef, horseradish sauce, grilled mushrooms, & cheddar w/ herbed red potatoes or seasonal vegetable $9.50 Croque Monsieur classical French ham & Swiss w/ bechamel & dijon mustard w/ herbed red potatoes or seasonal vegetable $6.99 Cilantro -Pesto Quesadilla corn, black beans, rice, jack cheese, chicken, & salsa $8.99 w/ tiger shrimp $10.99 Pastas (most pastas come w/ choice of linguini or whole wheat penne, gluten free noodles add $1.50) Pasta Special changes depending on the chef's mood; luckily he's in a good mood! market $ Vino Rosa proscuitto, sundried tomato, & shallots in our red wine cream sauce $12.99 family size $28.99 5undried Tomato Alfredo our alfredo sauce w/ Cajun chicken breast $12.99 family size $28.99 Meatballs & Tomato Sauce made w/ Snyder Farms ground meats $13.50 family size $29.99 Sea Scallop & Shrimp Parana de Pomodoro in our pink vodka sauce $18.50 family size $39.99 3 -Meat Lasagna includes Snyder Farms Italian sausage, local Jacamo Sopressata, & proscuitto 14.99 Gnocchi traditional potato pasta dumplings sauteed in olive oil w/ proscuitto, fresh basil, & roma tomatoes $13.99 or w/ basil pesto, mushrooms, & red bell pepper $13.99 Entrees Entree Special changes depending on what great items are available market $ Chicken Fried Steak black angus flank steak- sliced, battered & fried, w/ mushroom demi - gravy, herbed red potato & seasonal vegetable $13.99 Free Range Chicken Ashley Farms heritage breed chicken breast w/ seasonal ratatouille & polenta $15.50 Pan Seared Duck Breast Ashley Farms Duck w/ green peppercorn sauce, sweet potato mash, & seasonal vegetable $21.99 Black Angus Filet Mignon Snyder Farms grass fed beef- Au Poivre style w/ pepper crust, roasted potatoes, braised organic spinach w/ currants, & brandy -cream demiglace sauce 6oz- $22.99 9oz- $27.99 * *prices and availability subject to change **