HomeMy WebLinkAboutBiscuitville 011113 12 06 10.JH.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: BISCUITVILLE Score° 98 + # [2606(b)j= 100
Location Address,, 1110 LR BLVD SE Date: 1 0 / 0 6 / a 0 1 0 Time; 0 8 5 0
City -HICKORY NO Zip� 28602
State-, Status Ciode° A Riskl[jl [j]ll F111 DIV
Idermittee.BICUTVILLEINCounty-, 18
Mailing Address. 111OLRBLVDuffent Establishment 0, 2018011113
pity. HICKORY
State:_ Zip-, Previous Establishment 10:
Email Address: L at, Long -
Inspection o Name Change CVvisit 6 4 Seating: Wastewater Systems91hirmicipalfCommunity nOn-Site System
Re -inspection E] Status Chaing- H CV Follow-up Water Supply: fflkirinicipaucommunity [:]On -Site System
OVisit Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors= Contributing factors that increase the chance oldevelopIngfood borne illness
NA -Not Applicable NO - Not Observed GC -General Comment C01 - Corrected During Inspection R _Repeat Violation
I # ICIA IND I I Pts IGCICDII R I
Personnel with infectious or communicable diseases restricted 1 3 15
1 2 1 1 1 Proper employee beverage or tobacco use [ 3 1,5 1 1 1 I.
3
Hands clean and properly washed
1 4
2 1 1 1 1
4
M inim al bare hand contact with foods
3
1,5
r,
Handwashing facililles provided
3
15
6 Food obtained from an approved source 4 2
7 Food recerved al proper temperature 3 15
8 Food in good condition, safe and unadulterated' 3 1 5
9 tock tags retained Shells 2 1
10 _J
11
storage, handlingn , display, servIce & trasportafiwr
itten ritten notice for clean plates
Food protected dL Food ad sn b1zers;
F " d contact UrTa c e, clean 'd a ""ll led , ap 0 ," ed methods
surfaces
3
3
115
1.5
12
Proper handling of returned previously served, and adulterated food
2
1
Proper cooking time and temperature
Proper cooling
Proper reheating procedures
Proper hot holding temperatures
Proper cold holding temperatures
Time as a public health control, procedures& records
Item
Location
Ternp
livermush
heat lamp
180
cut tomatoes
sandwich prep
41
hot water
prep sink
137
raw eggs
walk in
40
COMMENTS:
Item Location
4 2
4 2
3 1.5
4 2
4 2
3 1.5
rATIONS,
Terrify Item Location
LEM
DENR 4007 (revised 01108) Page 1 of 2
Food Service Establishment Inspection
NC Department of Environment & Natural Resources
Divisiion of Environmental Health
Establishment Name: Bl—";WITVLLE
date. 1: 2/M2,01 0
1 CurrentEstaorlishmentlD
2018011113
Gi RETAIL PRACTICES
Preventitive measu-esto control the introduction of pathoclers, ciennicals, and prysical objecs iwo foods
NA NO
Pts GC_j R
...................
19
Toxic sul:slances properlI 1clentiflecl, stores, used
3
1.5,
Asoory .... .... .....................
rdV
201
A*, cuflsUrlltl dkkisuly pluvided!
2
1
Wat1w, sup"Pty, ... ....................................................
2 71
S o u rc e in accDrdance with ICA NCAG 13A A 730: hot & cold water available,
under pressure
Refrigerwion andfreezer rapacity sufficient 1 5
Proper cooling methods used 2 1
Proper thawing methods used 1 "5
Therriometem provided and accurate 1 5
Dry food stored prope'ly 8 labeled accordingly
Origiral container for storage of m Ilk & shellfish
IrI rodents, and anirrals not present 2 1
Clear o1whea heir restraints
Linens, cloths, & aprois properly usedS. vored
16ashing `rusts S vegetables
Not used for domestic pur:0303
In -use utensilB propery stored
Utensils 8 eoloilpfrent properly stored, air -cried, handled'
Sin qle-uso=oinqle -so rvice articeo properly Stored, handled, used 5
36
Food 8, non-food contact curfaceIz000ly cloon3ble & in good repair
37
Apprcv e d we rewashing fecililroo of suf icieit size
33
Worewasiing faciliticc rnojntainedo tev, strips used
15
37)
Food aerJco equipment end uteri approved
1 .5
4)
Non-food con,act 5urfacee clean
MENWsotewolor
diochar9col into approved, propefro operating wo;otowaier treotrnont& disposal oyotern� other
�y�pro,ducts dispased of p7operly
momNo
cr�ss-connectans
M.MM
Toilet andlavator,),, facflitieB� suppliad, properly constructed, clean, goodrepaiT, signs provided
MMMGattage
properly handdecl& disposed; condainars pTaperly maintained
MWOFaors,
walls, ceilings sraperly constructed,, ctearn, in good repair
MMMMeets
illumination requirerneiI shielded; ligWflng S, ventilation clean &M goodrepair
MMMStorage
spaces clean storagc above floar appro�!ed starage fOT mns, broams hoses,& other Items
MMMDoors
self -closing where reqwred� all windowsscreened
Now
Total Deductions
mom
NON=
3 Ilf i "go
d*'-I:nM' 3. czxy -"Cr I H 3 ro"'Actim En 3 , pc4 tk� Ths ffffnfmv be dmo_�s in scjaa, wid, smrAfd-TS.,6._ ln'pKim R�-woan &the P-.cffda DhPxffimAI "'AII 1h, K C. Dni dend 'Vdl'as mrd
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Fie, fa 3: Aod tr�a I :N= �y be ad -wed L. rm� m' e Emir ��m I Hm U. lun 2 al I 5�, L R IZMI�. r�l
N C np.partrnp.nt nf FnvironmP.0 qnd NAfiiril RP.-.;nijrr.R.; Name- RISCUITVILL5-
Division of Environmental Health ID: 2018011113
Street: 1110 LR BLVD SE
COMMENTADDENDUM City. HICKORY
10 protect foods during storage/prep. cover foods during storage —foods covered accordingly
40 clean tountaindrink dispensers (nozzels were clean), shelves, door, handles, door gaskets, et, --
Time In: 0 a
,5 .0
Time Out 0 8 5 9
Total Time: 9 minulos
Spal II
El
N.C. Department of Environment and Naturall RiGsoursigs I Name: BISCUITV,LAM
E
Division c)' Env iron mienta I Health
ID: 20laO1II13
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CAY� HICKORY a
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Name: BISCUITVILLE
N.C. Deparliment of Environment and Matural Resourses
Division of Environmental! I lealth
ID: 2018011113
Street: 1110 LR BLVE, SE
CAY: HICKORY
V
Para
M
Name� DISCUITMILE
N.C. Department of Ewronmert and Natural Res, ourses,
Division o'` Environmental Health
GC philip auto,n, 09022-09,, 8670756
clean hoed vents as needed
ID. 2018011113
Street. 1110 LR BLVD -SE
ESSEMOMM
Location T e in p Item Locahon Tern p Item Location Ternp