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Home My WebLink AboutEHPR-11-2022-42896.tif t 11 P�-II ' )C) -1I)&`4 ' Submit application form, a complete proposed menu of food items for sale, and a scaled drawing to the Health Department for approval before beginning any construction or renovation.Applications must be reviewed and approved before we can look at your unit. Insufficient information will delay plan review. • Attack a proposed menu of food items for sale. • Attach a diagram of snit containing location of oil egsipmest,storage areas,sinks,and teaks. • Does sapporting restaurant or commissary bare a well and septic system? if so, a task check and water sample will be regoirod. A "mobile food unit"means a vehicle-mounted food service establishment designed to be readily moved.All units must report daily to the restaurant or commissary for supplies,cleaning and servicing. Facilities shall be provided at the restaurant or commissary for all aspects of function of a mobile unit including food storage,dry storage,obtaining fresh water,sewage disposal and garbage disposal.An operator is not allowed to maintain foods and products sold in a mobile unit to be stored at their personal residences.If a permitted restaurant or food stand is not capable of handling the extra needs of a mobile food unit a permit will be denied. Name of Business: .�c_t i I k�.V� bS �CA�-• \ C--a,-- L e VC_. Owner's Name: -kt)Y. o +o., )r.-e.—i Mailing address: lS3 1Soos+--e_ 1 ,L - City: row.--k...-.c... State: tiC- ZIP: a E V LC Telephone#t(s): 8C.0 - --4- G e S Email Address: �c.a_�(', 61 d�,c -1�-1 ..... bS - C-CAevN Restaurant ortommivary supporting unit•. ��t{-i-n w,'c J‘--Jo,.n,c,,i - v' (-LA(S;•mac. State ID#t of Restaurant or Commieeer y+ 'B B 0 (0 8 ` L S Applicant Signature L ,�,. Date: I i/c7 / 9c Explain the following wilh as much detail as possible.Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following food categories. Describe the process from receiving to service including: • How the food will arrive (frozen,fresh, packaged, etc.) • Where the food will be stored • Where(specific pieces of equipment with their corresponding equipment schedule numbers)and how the food will be handled (washed,cut, marinated,breaded, cooked,etc.) • When(time of day and frequency/day)food will be bandied (edible without additional preparation necessary,e.g.salads,cold sandwiches,raw molluscan shellfish) c 0 ,tl\n, of wi(( bC 1 -1.6-` 04,4, pr-e' k./'i/r^d c r(.1-�. =' -1 v4L( ))(1711,0t t ,,,rc t S4 c cr tic r1,.r l f k c cf (v„,) A./i t( l''- "14 4 1 2 cr y irk/ t r 4 j e vole Will produce be washed or rinsed prior to use? Is there an approved location used for washing or rinsing produce? Yes _ No_n_ Will it be used for other operations? Yes_l No j[L Please indicate location of produce washing equipment and describe the procedures.Include time of day and frequency for washing or rinsing the produce att this location:yy F o P rrP w-e ` y. 1`� S k.r Will poultry be washed or rinsed prior to use? Yes[_ No Ef Is there an approved location used for washing or rinsing poultry? Yes No_l_ Will that location be used for other operations? Yes_f NoE_ Please indicate location of poultry washing equipment and describe the procedures. ladude time of day and frequency for washing or rinsing the poultry at this location: Will pork and red meats be washed or rinsed prior to use? Yes _, Is there an approved location ased for washing or rinsing pork and red meats? Yes ❑ No ❑ Will it be used for other operations? Yes_l No_0 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: Fps Qrt(l r.� kt .��' Will seafood he washed or rinsed prior to use? Yes_11_ No__ _ Is there an approved location used for washing or rinsing seafood? Yes_a_ NoC_ Will it be used for other operations? Yes_a_ Non_ 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:rr '/ ` 1 lc r Y l �.cJ �4/ "{J 1 U Lf]k.J("C 1" t J In u .i 4,I i t (�- k.[ l94L I' J-e Floors- Rubber Walls- Metal Ceilings- Metal Water Storage(Inside) -30 gallons Municipal Supply Sewage Tank (outside) 45 gallons Water Heater Eccotemp Model EM-70 3 compartment sink 15x15x15 Drain boards 17x13.5(right)x 17x13.5(left) Will you wash dishes at Will you wash dishes on Mobile Food Unit? commissary? Q Yes ei4(es 9'No Q No Q Other Q Other If at Commissary, how will you store soiled dishes? ..zrci Number of Hand Sinks on Unit Lighting Is there shielded covers on lighting in Unit? Is there shatterproof bulbs? Qes G 1es Q No Q No Q Other Q Other Food Service Equipment List ***Food Equipment Layout and Manufacturer Specification Sheets must be labeled with corresponding number from this list*** 1. Equipment Type Manufacturer Model wr'S i n 1�v LU�- -r Z "� Sc%C) 2. Equipment Type Manufacturer Model _1 tGe Fit( K�l - Stre_rz a,PNE�� 3. Equipment Type Manufacturer Model tiv 1��`-!' eZ_ I L("�r� �'_1 " Cot tn G'X 1. 4. Equipment Type Manufacturer Model 5_ Equipment Type Manufacturer Model �o l�l-e- �i`d - (co(D 6. Equipment Type Manufacturer Model —4)ck-tble r Nief, Ca:A-C_r 7. Equipment Type Manufacturer Model \r`N � { act�5 w�L_� -1 Fe-A F 8. Equipment Type Manufacturer Model 9. Equipment Type Manufacturer Model 3 'ill S1�Aw\ i1 l 10. Equipment Type Manufacturer Model Will any foods be offered raw or undercooked or cooked to consumers' preference such as beef, eggs, fish, shellfish, poultry, pork, lamb? O Yes* Q-No O Other *Consumer advisory must be posted on menu per NC Food Code Manual 3-603-11 . Thermometer Do you have a food grade small diameter probe thermometer (0-220 F) (. (es O No Types of Food to be Thawed Thawing Method [1efrigerated Unit n Under Running Water O Microwave I I Other Thawing Location commissary O Unit Chicken Soup Chicken soup will be made from scratch every morning in the commissary kitchen and placed into Cambro. At sale location, soup kettle will be preheated, and soup will be transferred from Cambro to soup kettle. Leftover soup will be discarded at the end of the day. Jerk Chicken with Rice,Cabbage and Plantains Skin on Leg and thigh quarters purchased from Restaurant Depot. Chicken is marinated overnight in commissary and cooked every morning in commissary and transferred via a Cambro to a food trailer where it is placed in a 4-inch pan then placed into a preheated food warmer. Rice is cooked each morning in commissary and placed in a Cambro.At food trailer rice is placed into a preheated steam table. Fried cabbage is cooked every morning in the commissary and placed in a Cambro. At food trailer cabbage is placed into steam table. Fried Plantains will be made to order on the food trailer by dropping them in the deep fryer. Leftover will be discarded at the end of the day Snapper Fillet with Rice,Cabbage, Plantains • Frozen Snapper Fillets are purchased from Restaurant Depot. Snapper is thawed every morning and placed in container. It is kept cool by placing in a Cambro for transportation to food trailers. It is placed in a pre-cooled refrigerator. It is cooked to order in deep fryer. Jerk Chicken Salad Boneless skin off chicken thighs purchased from Restaurant Depot. Chicken is marinated overnight in commissary and cooked every morning in commissary and transferred via a Cambro to a food trailer where it is placed in a 4-inch pan then placed into a preheated food warmer. Lettuce, onion, carrots and tomatoes will be washed and cut and commissary. Salad dressing will be purchased at Restaurant depot in pre-packaged quantities. Leftover will be discarded at the end of the day. Snapper Fillet Sandwich Sandwich will be made to order. Store bought Coco Bread will be used. Condiments such a tartar sauce and hot sauce during preparation. Cole slaw will be made every morning in the commissary. Leftover will be discarded at the end of the day Curry Chicken Patty Frozen precooked patties are purchased from restaurant Depot. Patties are cooked every morning in the commissaryynd placed in a Cambro.At food trailer patties are placed into food warmer. �n Patty Frozen precooked patties are purchased from restaurant Depot. Patties are cooked every morning in the commissary and placed in a Cambro. At food trailer patties are placed into food warmer. Condiments/Drinks Restaurant Depot- Hot sauce, Ranch Dressings,Tartar Sauce, Salt& Pepper, canned soda, bottled water A 0 '1* , ri. )(;c•• t A iii. ILi (;)-- 0 le C �I �I ‘/ 4, Draw to scale, identifying and describing all equipment, including handwash facilities, equipment, washing facilities, cooking equipment, refrigeration, worktables, storage,hot and cold holding units,water source and storage. Describe the floor,wall and ceiling surfaces of the unit. cis aS -s 1!e 4'A CATAWBA COUNTY O� 100A SOUTHWEST BLVD yNEWTON,NORTH CAROLINA 28658 RECEIPT PHONE:828.465.8399 4Jj1 Tuesday, November 29,2022 1$42 sm www.catawbacountync.gov PAYOR: Durty Thumbs LLC Durty Thumbs LLC(Gabriel,Antonio) PAYMENTS TRANSACTION NUMBER: TRC-522I9491-29-11-2022 PAYMENT DATE: 11/29/2022 PAYMENT TYPE: Credit Card 298030951 INVOICE NUMBER ACCOUNT FEE NAME FEE AMOUNT 11-22-415267 110-580200-663000 FLI Mobile Food Unit/Push Cart $150.00 Plan Review Fee TOTAL PAYMENTS: S150.00 EHPR-11-2022-42896 CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FL1 SITE ADDRESS: 802 HWY 70 SW,HICKORY NC 28602 Applicant DURTY THUMBS LLC,, C:7044956018 **NO PEOPLESOFT ACCOUNT ASSIGNED** receipt 11/29/2022 15:12 Page I of I