HomeMy WebLinkAboutBackstreets 011132 11 09 10.KM.pdfDivision of Environmental Health
Establishment Name: BACKSTREETS
Location Addres42 14TH AVE NE
City HlCKORY ;tatp- N'G Z�pl 28601
Per rriittee: BACKSTREETSGRILL INC
MailingAddressl 24614THAVE NE
it HICKORY state — Zip.
Score- 96 [-2606(b)] = 98
Date. i I / 0 9 a 0 1 0 Time. 0 1 a
Status CodeRisk 11 l 1111 El I]' R 1v
County: 18
Current Establishment 11D118,011132
Premus Establishment ID,
Email Address, Let, Long,
inspection Name Change r_V visit 1 5 6 Seating: Wastewater Systems: [Mmunicipaucommundy [:]On-,qite system
Re-rnspection status change,stater Cv FoRaw-up — Water Supply, R]tounwpaYComrnumty [:]On-8i1e System
Visol 0 water sample taken today1r
CRITICAL AOLA'nON RISK FACTORS
CHVcal Violation Risk Factors= contirtmirrig factors itliat mcreaselhe chance of developingfoodborne iRness
NA - Hot Applitcable NO - Not Obsemed 6 C - Gen ef al Comment C011 - Corrected During inspection R - Repeat Violation
- is F —T---PGCTCDlT R
Personnel wilh infectious or communicable diseases restricted
Proper employee beverage or tobacco use
3 15
Hands clean and properly washed
4
It,
M inirrial bare hand contact with foods
3
1,5
Handwashmg facoldies provided
3
1 5
APO
...........
Food obtained from an approved source
4
2
Food received at proper temperature
3
'1 .5
F r crod in good Condition, safe and unadulterated
3
15
Shelislock tags rela tried
2
1
food protected durtne; storage, handling, displayo service & Iransporllirfioft� written notice for elle an plates
Food Contaet SuffatOg steamed & SomfiZed aplaroved MathOdS and sanifizers
q of returned, previously spmed, and adurterated food
Proper cooking time and temperature
Proper rehealing procedures
Proper (oid holiching temperatures
Time as a p ubric health control, proc edures re c ords
Itern Loc a UGn Temp Item Location Temp "em Location Temp
RAW PREP LINE 41 RICE WARMER 184
CHICKEN PREP LINE 40
PASTA PREP LINE 38
CHU WARMER 175
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