HomeMy WebLinkAboutBistro 127 (Daylight Dounuts) 011007 09 21 10GK.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BISTRO 127 (DAYLIGHT DONUTS) Score: 96,,5 + # [2606�6)j= 98.5
Location Address; 1816 N CENTER ST Date: 0 9 / 2 1 / a 0 1 0 Time-, 1 0
5 1
Ctt HICKORY State: NC Zip: 28601 Status CodA Risk. 1:11 El 11 El it, R1 IV
Permittee- MILLER ZOO LLB County, 18
Mailing Address: Current Establishment ICI 2018011007
cityState. Zip: Previous Establishment 10:
EnnahAddrew Lat. Long,
Inspection Name Change Cv vislt 6 Seating; Wastewater Systems: [EM unicipar/Community [:] 0 n-Site System
Re -inspection Status Chan ge H CV F oil crvv- u p Water SUPPry'r [j]Municipalloommunity [:]On -Site System
Visit [:] Yvater sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors= Contributing factors that increase the chance of develciptrigtoodborrie illness
NA - Not Applicable NO - Hot Observed 6 C - General Comment CIDI - Corrected Oaring Inspection R - Repeat Vio tation
PtsGC CDI R
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
3 15
3 15
Hands clean and properly washed 4 2
M inimal bare hand contact with foods 3 1,5
Handwashing facilities provided 3 1-5
Food obtained from an approved source 4 2
Food received at proper temperature 1 .5
Food in good condition, safe and unadulterated 1,5
Shellstock tags retained 2 i
Food protected during storage, handling, dispfay, service & transportation, written notice for clean plates 3
Food contact surfaces cleaned & samtrzed; approved methods and sanitizers 3
Proper handling ofreturned, previously served, and adulterated food 2 1
13
14
Proper cooking time and temperature
Proper cooling
4
4
2
2
15
Proper reheating procedures
3
1-5
Proper hot holding temperatures
4
2
17
Proper cold holding temperatures
4
2
10
Time as a public health control, procedures & records
3
1,5
Location Temp, Item Location Ternp Item Location Terms
cold hold 43
cheese cold hold 39
chicken cold hold 40
DENR 4007 (revised OU08) Page 1 02
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BISTR 127(DAYLIGHT Date: 092112010 Curreint Establishment ID� 2018,011007
GOOD RETAIL PRACTICES
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Toxic substances properly identified, stored, used
Consumer advisory provided
Source in accordance with 15A N CA C 18A 1 70fil hat& cold water available, under pressure,
Refrigeration and freezer carl sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers provided and accurate
Dry food stored properly & labeled accordingly
Original container for storage otri & shellfish
28
"is
Insects, rodents, and animals not present
2
1
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ff29
�0,th,,, �h,a, "J"rot,
r restraints
30
Linens, cloths, & aprons properly used & stored
31
& lashang fruits & vegetables
32
Not used for domestic purposes
I in -u se utensi Is prop a r N sto red
Utensils & equipment property stored, arr-drred, handled
............
Single-uselsingle-service articles property stored, handled, used
MINI= Ill 1 111 111 111 iii I
Food & non-food contact surfaces easily cleanable in g
Approved warewashingfacilOi-e-sofsufficlent size
- ---------------- - ---------------------------------- ------------ -- --------------- -- - - - - ---------------------
Warewashing facilities maindcrrned� lest strips used
--------------------------- ------
'"""",' I'll I I ----------- I ----------- ---
Food service equipment and utensils approved
Non-food contact surfaces clean
---------- I ------ "I --------
i�ilill I IN III, Jill I iiiii
I lip,
Wastewater discharged into approved, properly operating wastewater treatment & disposal systerl other
by-produ cis d ispo sed ofproperly . . .......... ......... . — -------- ___.._ . . . ...............
No cross-connechons
Toilet and lavatory facilli supplied, property constructed, clean, good repair, signs provided
Darbage properly handled & dlsposed� containers properly maintained
Ffoors,atils, ceilings properly constructed, clean, In good repair
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- ----------------- - ------------------------------------------- - ------------------------------------------ — - - - - - - - - - - - - - - - - - - - ----------------------------
-
I __ ale - is __ Jilin - m - in - a - he - n requirem-ents1i __ shrelde - d'_ ligh ve I John I c lean & in g oo d re he it
Storage spaces clean, storage above floor; approved storage for maps, brooms, hoses, & other items
D oars se III losing whe re requ ire d, all win dows sc reen;e it
Total Ded�uctf
Successplilly completed, proved food safety training
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EHS I.D. #'
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ATTACHMENTS:
1655-Kain, Greg
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N,C, Department of Environment and Natural Resources Name: BISTRO 127 (DAYLIGHT Time tn: 1 0 5 1
rinims ITC� - - E-] Ism
Division of Environmental Health
I 2018011007 Time Out: [:]am
wpm
Street: 1816 N CENTER ST Total Time:
COMMENT ADDENDUM OtY HICKORY
Smoking Establishment? Heart Health Survey
[]Yes Na [:]Yes [:]No Ierr
V(
10 Food(s) not being stored properly to prevent cross -contamination chicken CDI covered
47 Storage contents not neatly arranged.
Items stored on the floor.
out building
E3