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HomeMy WebLinkAboutCBPR-05-2023-44461.TIF ENVIRONMENTAL HEALTH Catawba County Government Center Catawba county 25 Government Drive I P.O. Box 389 I Newton, NC 28658 public health Phone: (828) 465-8270 I Fax: (828) 465-8276 MAKING.LIVING.MITER. Email: EHAdministrativeAssistants@CatawbaCauntyNC.gov Food Establishment Plan Review Application Type of Construction: New 0 Remodel ❑ Existing ❑ RTAP* C'e1' -05..)o 3 . 4'Iyi! "Revisions to Approved Plans.Provide a list of all dranges to the previously approved plans.Revise application as related For REMODEL, specify the scope of work: Neighbors 828 Artisan Kitchen Neighbors 828 Artisan Kitchen Name of Establishment: Neighbors 828 Artisan Kitchen If existing, please give name of old establishment if known: Address: 3861 Terrell Park Dr City: Sherrills Ford State: NC ZIP Code: 28673 Phone (if available): Fax (if available): Owner or Owner's Representative: Deborah Rotella Address: 2242 Longcove Ct City: Sherrills Ford State: NC ZIP Code: 28673 Phone (if available): 828 312 1952 Fax (if available): E-mail Address: rotelladeb@yahoo.com Submitter: Timothy Lynch Company: ROI Restaurant Consulting Contact Person: Timothy Lynch Address: 3861 Terrell Park Dr City: Sherrills Ford State: NC ZIP Code: 28673 Phone (if available): 757-589-3104 Fax (if available): E-mail Address: tim@roirestaurantconsulting.com Title (owner, manager, architect, etc.): Consultant I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval. (Owner or Responsible Representative) Timothy Lynch Digitally signed by Timothy Lynch Signature & Date: Date:2023.04.27 19.56:59-04'00' Daily Hours of Operation: Sun 11am-9pm Mon 11am-9pm Tue 11am-9pm Wed 11am-9pm Thu 11am-9pm Fri 11am-10pm Sat 11am-10pm Projected number of meals served daily: Breakfast: 0 Lunch: 200 Dinner: 300 Number of food deliveries received per week: 2 Number of seats: 157 Facility total square feet: 3900 Projected start date of construction: 5/1/23 Projected completion date: 1/1/24 Type of food service: (Select all that apply) I1 Restaurant L Sit-down meals ❑ Food Stand 0 Take-out meals ❑ Drink Stand 0 Catering / ❑ Delivery ❑ Commissary ❑ Custom Self-Service Area ❑ Meat Market ❑ Other(explain): Type of utensils used: Single-service (disposable): Multi-use (reusable): ❑ Plates ❑ Glassware 0 Silverware E Plates 0 Glassware I] Silverware Will specialized processes be used as specified in Section 3-502.11 of the North Carolina Food Code? ❑ Yes 0No If YES, indicate which processes will be used: ❑ Curing ❑ Acidification (sushi, etc.) ❑ Reduced Oxygen Packaging (eg: Vacuum) ❑ Smoking ❑ Sprouting Beans ❑ Other Explain checked processes: Indicate any of the following highly susceptible populations that will be catered to or served: ❑ Nursing Home ❑ Child Care Center ❑ Health Care Facility ❑ Assisted Living Center ❑ School with pre-school aged children Ei N/A Will any virtual brands be provided? ❑ Yes ❑■ No If YES, list brand names: Menu to be served: Estimated number of meals per week: Cold Storage: How was the volume of cold storage indicated below determined to be adequate? Reach-in cold storage (in cubic feet): Walk-in cold storage (in cubic feet): Reach-in refrigerator storage: ft' Walk-in refrigerator storage: 60 ft' Reach-in freezer storage: ft' Walk-in freezer storage: 36 ft3 Number of reach-in refrigerators: 6 Number of reach-in freezers: o Cold Holding: List foods that will be held cold: (include equipment used) Proteins, vegetables, dressings. Walkin cooler, refrigerated cooling units. Hot Holding: List foods that will be held hot: (include equipment used) Marinara Sauce (countertop hot well), Spinach Artichoke Dip (countertop hot well) Cooling: Indicate by checking the appropriate boxes how cooked food will be cooled to 41°F (7°C)within 6 hours. If"Other" is checked indicate the type of food: Cooling Process Meat Seafood Poultry Other Shallow Pans ❑ ❑ El ❑ Ice Baths ❑ ❑ ❑ ❑ Rapid Chill" ❑ ❑ ❑ ❑ (**Check only if rapid chill equipment such as blast chillers are provided.) Thawing: Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: Thawing Process Meat Seafood Poultry Other Refrigeration ❑ ❑ ❑ ❑ Running Water less than 70°F(21°C) ❑ ❑ ❑ ❑ Cooked Frozen ❑ ❑ 0 ❑ Microwave ❑ 0 ❑ ❑ Food Handling Procedures: (Should be provided by owner/owner's representative) Explain the following with 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 categories of food. 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, hot held, etc.) • When (time of day and frequency/day)food will be handled 1. Ready to eat foods: Edible without additional preparation necessary. e.g., salads, cold sandwiches, raw molluscan shellfish Premade desserts - arrive fresh and frozen in packaging. Stored in walkin cooler. Prepped in kitchen, held cold in dessert cooler. Handled throughout the day 2. Produce; grains and pasta: e.g., beans, rice, macaroni Produce and pasta - Arrives fresh and packaged. Produce stored in Walkin cooler. Pasta stored in food storage area. Produce washed in produce specific prep sink, prepped and stored in food safe containers in the walkin and kitchen coolers. Pasta prepped by cooking par cooking, cooling in the walkin, portioned and stored in the walkin cooler. 3. Poultry: Poultry - arrives fresh. Stored in the walkin cooler. Cooked in the convection oven, cooled in thi a 4. Meat: Meat - Arrives fresh and frozen. Stored in the freezer and/or walkin cooler. Cooked in a tilt skillet and cooled in the walkin cooler. Prepped by portioning and returning to the walkin cooler for storage. Handled in the morning as a raw produce. Handled at night as a cooked prepped item. 5. Seafood: N/A Dry Storage: Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: 2 delivers per week.$7000 per delivery. Where will dry goods be stored? In our dry storage room Square feet of dry storage shelf space: 129 ft2 Finish Schedule: Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls Ceiling Kitchen Tile Tile FRP Ceiling tile Bar Tile Tile Wood Wood beams Food Storage Tile Tile FRP Ceiling tile Dry Storage Tile Tile FRP Ceiling Tile Toilet Rooms Tile Tile Dry Wall Ceiling Tile Dressing Rooms Garbage& Refuse Storage Service Sink Tile Tile FRP Ceiling Tile Other: Other: Water Supply and Sewage: Water supply: El Municipal ❑ Well Sewer: 0 Municipal ❑ Septic Will ice be: 0 Made on premises ❑ Purchased Water heater(s): Tank type: a. Manufacturer and model: b. Storage capacity: gallons Electric water heater: kilowatts (kW) Gas water heater: BTU's c. Water heater recovery rate (gallons per hour at 80°F temperature rise): GPH Tankless: a. Manufacturer and model: Rinnai CU199 b. Quantity of tankless water heaters: 3 c. Water heater recovery rate (gallons per minute at 80°F temperature rise): 4.8 GPM (See Water Heater Calculators on the Plan Review Unit website to calculate recovery rate needed) Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ❑ ❑ ❑ ❑ Prep Sinks ❑ 0 0 0 Handwashing Sinks ❑ ❑ 0 0 Warewashing Machine ❑ ❑ ❑ ❑ Ice Machine ❑ ❑ ❑ ❑ Garbage Disposal ❑ ❑ ❑ ❑ Dipper Well ❑ ❑ ❑ ❑ Refrigeration ❑ ❑ ❑ ❑ Steam Table ❑ ❑ ❑ ❑ Other: ❑ ❑ ❑ ❑ Other: ❑ ❑ El ❑ Warewashing Equipment: Manual Warewashing: Size of each sink compartment (inches): Length: 18 Width: 18 Depth: 14 What type of sanitizer will be used? ❑ Chlorine ❑ Iodine [] Quaternary Ammonium ❑ Hot Water ❑ Other(specify) Mechanical Warewashing: Will a warewashing machine be used? 0 Yes ❑ No Warewashing machine manufacturer and model: Ecolab smartpower TSC Single Type of sanitization: ❑ Hot water(180°F) E1 Chemical General: Describe how cooking equipment, cutting boards, slicers, counter tops, other food contact surfaces and clean in place equipment that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: With a sanatizer solution from our approved chemical vendor. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air-drying space: Drying rack in the dish room beside the machine.Wall mounted shelving for hanging utensils.Overhead shelves. Square feet of air drying space: 36 ft2 Handwashing: Indicate number and location of handwashing sinks: 7 Employee Accommodations: Indicate location for storing employees' personal items (ex. coats, purses, medication, etc.): Office Refuse and Recyclables: Will refuse be stored inside? ❑■ Yes ❑ No If yes, where: Dish pit Provision for refuse disposal: LJ Dumpster ❑ Compactor Will a contract for off-site cleaning of the dumpster/compactor be obtained? ❑ Yes ❑■ No If yes, indicate name of cleaning contractor: Will the dumpster/compactor be cleaned at the establishment? • Yes ❑ No Describe location for storage of recyclables (cooking grease, cardboard, glass, etc.): Dumpster area Service Sink: Location and size of service (mop) sink/can wash: Basck of building.36"square Describe location for storage of cleaning implements (e.g. mops, brooms, hoses, etc.): Mop sink on back of building. Mop sink is covered as well. Insect and Rodent Control: How is protection provided on all outside doors? FJ Self-closing door E Fly Fan ❑ Screen Door How is protection provided on windows (including drive-thru windows) or other openings to the outer air? ❑ Self-closing ❑ Fly Fan ❑ Screening 0 N/A Linen: Indicate location of clean and dirty linen storage: ❑ N/A (no linen storage on site) Clean linen stored in storage room. Dirty linen stored in dirty linen bags Poisonous and Toxic Material: Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: Chemical rack in storage room Menu Neighbors Shareables Spinach artichoke dip $00 A spinach artichoke dip topped with diced tomatoes served with toasted French bread toast points Neighbors Parmesan Knots $00 Knots made from our pizza dough topped with our signature parmesan herb blend and garlic butter Bruschetta $00 Toasted french bread topped with a garlic and olive oil base with diced roma tomatoes, basil & herbs, housemade mozzarella and topped with a balsamic drizzle Wings $00 Breaded and fried wings served with celery and carrots with your choice of ranch or bleu cheese dressing Signature parmesan fries $00 French fries topped with our signature parmesan herb blend SOUP & SALADS French Onion Soup Crock of housemade French onion soup served with a focaccia crouton & smothered in gruyere $00 Soup Of The Day Cup $00 / Bowl $00 Salmon nicoise salad $00 (one size — not available for lunch special) Baby greens, romaine lettuce, herb and dijon roasted salmon, broccolini, kalamata olives, petite tomatoes, red onion, potatoes, egg, capers, housemade dijon balsamic vinaigrette BBQ SALMON SALAD $00 (one size) Grilled salmon, mixed greens, cherry tomatoes, cucumber, broccolini, and bleu cheese, with barbecue sauce and ranch dressing Caesar Salad $00 (small and large) Romaine lettuce and housemade croutons tossed in our creamy Caesar dressing and topped with shaved parmesan Signature house salad $00 (small and large) Mixture of baby greans and romaine lettuce, roma tomatoes, cucumbers, onions and croutons. Served with your choice of dressing Greek salad $00 (small and large) Romaine lettuce, green peppers, onions, kalamata olives, roma tomatoes, mushrooms, cucumbers, banana peppers and feta cheese. Served with our Italian dressing BURGERS & SANDWICHES We hand-patty burgers fresh daily. All burgers and sandwiches are served with Herbed Fries and a fresh garlic and dill pickle +Neighbors Burger $00 Grilled Angus burger with pickled red onions, slice tomato, bib lettuce, white cheddar, and garlic aioli on an artisan bun. Served with parmesan herb fries and a fresh garlic and dill pickle +BYOB Burger $00 Topping choices: Salmon burger $00 chili aioli, avocado salsa, toasted brioche rolls served with parmesan herb fries and a fresh garlic and dill pickle Swanky sweet potato chicken sandwich $00 Fried buttermilk chicken breast, drizzled with honey beurre blanc and chili aioli, topped with arugula on a housemade sweet potato biscuit Chicken Club $00 Sliced chicken, organic baby greens, avocado, tomato, maple glazed bacon, garlic aioli and served on toasted country bread Entrees Cast iron skillet crumb crusted mac & cheese $00 Penne pasta with sharp cheddar cheese, grated parmesan cheese and topped with a crumb crust Spaghetti $00 (add chicken or meatballs) Linguini pasta covered in our housemade red sauce, topped with shaved parmesan and served with garlic butter toast points Asiago chicken $00 Grilled chicken breast, mushrooms, applewood smoked bacon, oven-roasted tomatoes, asparagus, asiago cream sauce on top of penne pasta Chicken parmigiano $00 Deep fried chicken breast, parmesan, housemade red sauce and mozzarella served with linguini pasta and garlic butter toast points Pizzas All the meats $00 Housemade red sauce base with mozzarella, pepperoni, sausage, ground beef, ham and applewood smoked bacon. Just the veggies $00 Housemade red sauce base with mozzarella, spinach, green peppers, mushrooms, onions, black olives, broccolini and tomatoes. Hold the kitchen sink $00 Housemade red sauce base with mozzarella, pepperoni, sausage, ground beef, ham, applewood smoked bacon, mushrooms, black olives, roma tomatoes, green peppers, onions and a why not, MORE CHEESE Everybody's favorite argument $00 Housemade red sauce base with mozzarella, ham, bacon, caramelized onions, pineapple (it goes on pizza), and jalapenos. Buff Chicken $00 Buffalo base, mozzarella, all-natural buffalo chicken, caramelized onions, and applewood smoked bacon. Served with a swirl of your choice of bleu cheese or ranch dressing. Loaded baked potato pie... seriously, its really good $00 Oil &Garlic base, mozzarella, sliced potatoes, bacon, caramelized onions and cheddar cheese. Topped with fresh chives and swirled with sour cream and/or our spicy ranch dressing. BBQ chicken $00 BBQ Sauce base, mozzarella, BBQ chicken, caramelized onions, bacon and cheddar cheese. Topped with you guessed it, BBQ sauce Margherita... not the drink but omg you have to try our margherita $00 Oil & garlic base, housemade mozzarella, roma tomatoes and fresh basil Greek pizza... yes, like the salad $00 Oil &garlic base, roma tomatoes, mozzarella, kalamata olives, red onions and feta cheese. Topped with basil & balsamic glaze Build your own pie Customize to your pizza with any of the fresh ingredients listed. Base sauce choices include olive oil & garlic and our Housemade Red Sauce. 1.Pick your size: Small 10" Medium 14" Large 16" 2.Pick your ingredients: CHEESES INGREDIENTS Jalapenos Applewood smoked bacon Mushrooms Cheddar,sharp Banana peppers Olives,Black Feta Basil Olives,Kalamata Vegan Chicken,grilled Onions Mozzarella,housemade Garlic Onions,caramelized Mozzarella,shredded Green peppers Pepperoni Parmesan,shaved Ground Beef Pineapple Provolone Honey Ham Spinach Ricotta,seasoned Italian Sausage Tomatoes,Roma Ca!zones All the meats$00 Mozzarella,pepperoni,sausage,ground beef,ham and applewood smoked bacon.Kinda lazy of us but yea,its just like the pizza but now it's a calzone Just the veggies$00 Spinach,mushrooms,roma tomatoes,onions.green peppers,seasoned ricotta,mozzarella,and provolone Just cheese please (yes, you have to say please) $00 Mozzarella,seasoned ricotta.and provolone BYO Calone$00 Toppings: Consuming raw or undercooked meats,poultry,seafood,shellfish or eggs may increase your risk of foodbome illness.Please notify your server of any food allergies. An 18%gratuity will be added to parties of seven or more.However,gratuity is up to your discretion.