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Home My WebLink AboutEHPR-06-2023-44778.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 HYING AMIN Lrriutl: Ll14dmirtistiat¢ i(wwussistitiis`c'Catawbo CourityNL. ov Food Establishment Plan Review Application Type of Construction: New ❑ Remodel ❑ Existing ❑✓ RTAP*❑✓ rldt � ).y 1 *Revisions to Approved Plans:Provide a list of all changes to the previously approved plops.Revise application as related For REMODEL, specify the scope of work: Red Fish Ventures of NC DBA Hugh's Q Red Fish Ventures of NC DBA Hugh's Q Name of Establishment: Red Fish Ventures of NC DBA Hugh's Q r I I /tom l C )L If existing, please give name of old establishment if known: 1.11 CVO Address: 116 Lowes Food Dr#134 City: Lewisville State: NC ZIP Code: 28166 Phone (if available): 7044509633 Fax (if available): Owner or Owner's Representative: Brian Rogers Address: 139 Slip Shot Ln City: Lewisville State: NC ZIP Code: 28166 Phone (if available): 7044509633 Fax (if available): Email Address: bhr_79@hotmail.com Submitter: Brian Rogers Company: Red Fish Ventures of NC Contact Person: Brian Rogers Address: 116 Lowes Food Dr #134 City: Lewisville State: NC ZIP Code: 27023 Phone (if available): 7044509633 Fax (if available): E-mail Address: bhr_79@hotmail.com Title (owner, manager, architect, etc.): Partner 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. • or Res••nsible Representative) Signature & Date: �4! Daily Hours of Operation: Sun 11am-8pm Mon Tue Wed 11am-8pm Thu 11am-8pm Fri 11am-8pm Sat 11am-8pm Projected number of meals served daily: Breakfast: Lunch: 100 Dinner: 100 Number of food deliveries received per week: Number of seats: Facility total square feet: Projected start date of construction: Projected completion date: Type of food service: (Select all that apply) ❑2 Restaurant 0 Sit-down meals El Food Stand Take-out meals ❑ Drink Stand ❑■ Catering / ❑ Delivery ❑ Commissary ❑ Custom Self-Service Area ❑ Meat Market ❑ Other(explain): Type of utensils used: Single-service (disposable): Multi-use (reusable): ❑ Plates ❑ Glassware ❑ Silverware 0 Plates El Glassware ■❑ Silverware Will specialized processes be used as specified in Section 3-502.11 of the North Carolina Food Code? ❑ Yes ❑ No If YES, indicate which processes will be used: ❑ Curing El Acidification (sushi, etc.) El Reduced Oxygen Packaging (eg:Vacuum) Smoking ❑ Sprouting Beans ❑ Other Explain checked processes: Poultry Chicken and Turkey will be smoked to 165F then held in alto shaam at 165F Pork butts and ribs will be smoked until 203F then held in Alto Shaam at 165F Beef Brisket will be smoked until 195F then held in Alto Sham at 142F for Service Indicate any of the following highly susceptible populations that will be catered to or served: ❑ Nursing Home ❑ Child Care Center El Health Care Facility ❑Assisted Living Center El School with pre-school aged children ❑ 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: North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section •Food Protection Program 5605 Six Forks Rd • 1632 Mail Service Center •Raleigh,NC 27699 Page 2 Revised 01/2023 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: ft3 Walk-in refrigerator storage: ft3 Reach-in freezer storage: ft3 Walk-in freezer storage: ft3 Number of reach-in refrigerators: Number of reach-in freezers: Cold Holding: List foods that will be held cold: (include equipment used) Potato Salad , lettuce tomato, Cheese, onions in walkin or work top cooler Hot Holding: List foods that will be held hot: (include equipment used) Beans-steam well Pulled pork, Pulled Chicken, Turkey Breast, and Pork ribs-Alto Shaam Brisket- Alto Shaam 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 ❑ ❑ ❑ ❑ 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 ❑ ❑ ❑ North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section • Food Protection Program 5605 Six Forks Rd • 1632 Mail Service Center •Raleigh,NC 27699 Page 3 Revised 01/2023 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 Washed vegetables placed in containers in walkin all dairy and cheese plaeced in Walk in cooler and rotated to sandwich unit for service 2. Produce; grains and pasta: e.g., beans, rice, macaroni Beans are canned held on storge shelf. Macaroni will come in pre made frozen product then thawed in walkin cooler for service. Corn Bread and hush puppy mix held in dry stoage till mixed then held in cooler for service. 3. Poultry: Chicken and Turkey will be placed on bottom walk in cooler shelving until cooked in smoker to 0 4. Meat: Pork butts and Pork Ribs will be placed in the walkin cooler on the bottom shelf until smoked to 203F then held in alto shaam at 165F Beef Brisket will kept in the walkin cooler until smoked to 195F then held in the Alto Saam at 142F Hotdogs come in frozen will be thawed in walkin cooler. Burgers will be held on bottom shelf of the walkin cooler then placed in chef base for service as needed. 5. Seafood: NA North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section • Food Protection Program 5605 Six Forks Rd • 1632 Mail Service Center • Raleigh,NC 27699 Page 4 Revised 01/2023 Dry Storage: Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: Where will dry goods be stored? Square feet of dry storage shelf space: 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 Bar Food Storage Dry Storage Toilet Rooms Dressing Rooms Garbage& Refuse Storage Service Sink Other: Other: Water Supply and Sewage: Water supply: ❑ Municipal ❑ Well Sewer: ❑ Municipal El Septic Will ice be: ❑ 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: b. Quantity of tankless water heaters: c. Water heater recovery rate (gallons per minute at 80°F temperature rise): GPM (See Water Heater Calculators on the Plan Review Unit website to calculate recovery rate needed) North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section •Food Protection Program 5605 Six Forks Rd • 1632 Mail Service Center •Raleigh,NC 27699 Page 5 Revised 01/2023 Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ❑ ❑ ❑ ❑ Prep Sinks ❑ ❑ ❑ ❑ Handwashing Sinks ❑ ❑ ❑ ❑ Warewashing Machine ❑ ❑ ❑ ❑ Ice Machine 0 ❑ ❑ ❑ Garbage Disposal ❑ ❑ ❑ ❑ Dipper Well ❑ ❑ ❑ ❑ Refrigeration ❑ ❑ ❑ ❑ Steam Table ❑ ❑ ❑ ❑ Other: ❑ ❑ ❑ ❑ Other: ❑ ❑ ❑ ❑ Warewashing Equipment: Manual Warewashing: Size of each sink compartment (inches): Length: Width: Depth: What type of sanitizer will be used? ❑ Chlorine ❑ Iodine ❑ Quaternary Ammonium ❑ Hot Water ❑ Other(specify) Mechanical Warewashing: Will a warewashing machine be used? ❑ Yes ❑ No Warewashing machine manufacturer and model: Type of sanitization: ❑ Hot water(180°F) ❑ 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: Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air-drying space: Square feet of air drying space: ft2 North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section •Food Protection Program 5605 Six Forks Rd • 1632 Mail Service Center • Raleigh, NC 27699 Page 6 Revised 01/2023 Handwashing: Indicate number and location of handwashing sinks: Employee Accommodations: Indicate location for storing employees' personal items (ex. coats, purses, medication, etc.): Refuse and Recyclables: Will refuse be stored inside? ❑ Yes ❑ No If yes, where: Provision for refuse disposal: ❑ 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.): Service Sink: Location and size of service (mop) sink/can wash: Describe location for storage of cleaning implements (e.g. mops, brooms, hoses, etc.): Insect and Rodent Control: How is protection provided on all outside doors? ❑ Self-closing door ❑ Fly Fan El Screen Door How is protection provided on windows (including drive-thru windows) or other openings to the outer air? ❑ Self-closing ❑ Fly Fan ❑ Screening ❑ N/A Linen: Indicate location of clean and dirty linen storage: ❑ N/A (no linen storage on site) Poisonous and Toxic Material: Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: North Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section •Food Protection Program 5605 Six Forks Rd• 1632 Mail Service Center •Raleigh,NC 27699 Page 7 Revised 01/2023 Alto Shaam ALTO-SHAAM 767-SK 120V SPECS Fiantit 1 '/Each [Shipping Weight 265 lb. [Width J26 5/8 Inches [Depth 131 5/8 Inches Height_ 33 3/8 Inches Interior Width 22 Inches Interior Depth [26 1/2 Inches Interior Height 20 1/8 Inches Amps 16 Amps Hertz 60 Hertz [Phase 1 Phase Voltage L120 Volts Wattage 1,900 Watts 12 x 20 Pan Capacity 7 Pans Cabinet Size Undercounter Capacity 1100 lb. Construction Stainless Steel Control Type Classic Features Demo Available Made in America NSF Listed Smoker Oven Ventless Interior Configuration Shelves Slides Number of Doors 1 Door !Plug Type Hardwire NEMA 5-20P Power Type Electric !Temperature Range 60 - 325 Degrees F !Type Cook & Hold Ovens Smoker Ovens Alto Shaam-2 ALTO-SHAAM 1000-TH-I 208/240 SPECS IQuantit J1/Each 1Shipping Weight 1440 lb. [Width '23 15/16 Inches Depth 31 5/8 Inches !Height 75 5/8 Inches 'Interior Width 18 7/8 Inches [Interior Depth 26 1/4 Inches Interior Height 26 7/8 Inches Hertz 60 Hertz Phase 1 Phase Voltage 208/240 Volts Wattage 5,300 - 6,000 Watts 112 x 20 Pan Capacity 112 Pans Cabinet Size !Full Height [Capacity 120 lb. Construction Stainless Steel Control Type Classic 'Features Demo Available Made in America NSF Listed Ventless [interior Configuration Shelves Slides Number of Doors 2 Doors Plug Type 'Hardwire Power Type Electric Temperature Range 60 - 325 Degrees F [Type Cook & Hold Ovens OFF Set Wood Smoker (outside) 14'x4' Built by Parkers Pits 391 Limestone rd. Dorchester SC Wood Burning smoker. 6, ‘.101 4.11 )II;,1_, 17 SMOKED MEATS SIDES 1/2 lb/Rack 1 Ib/Rack Fries $2.50 Pulled Pork $8 $15 Potato Salad $3.2 Pulled Chicken $8 $15 Bunk House Beans §3.2 Turkey Breast $10 $19 Green Bean Casserole 03.2 Brisket $14 $28 Creamed Corn §3.2 Ribs $16 $30 Mac & Cheese §3.2 Slaw (Red or White) §2.50 Side Salad $3.2 5 aaQ PLATES ALL PLATES COME WITH YOUR CHOICE OF MEAT, SIDES,+ BREAD 1 Meat + 2 Sides $16 2 Meats + 2 Sides $29 3 Meats + 3 Sides $40 SANDWICHES KIDS Served With Fries Served With Choice of side + Drink (Upgrade your side for$2) (12& Under) Pulled Pork $11 Hotdog $6.99 Pulled $11 Chicken Tenders $6.99 cbiR4ft lub $14 Hamburger $6.99 Brisket $16.5 Mac & Cheese $6.99 Hamburger $11 DESSERTS SALADS Banana Pudding $4.75 House salad $8.50 Oreo Pie $4.75 House Salad+ Meat Choice $12.00 13EVERA CIES aO Soda $2.50 Hushpuppies $3.00 $2.50 Tea Jalapeno Cornbread $3.00 Water Texas Toast $3.00 % v DRAFT eEE1 CAN 5EE1( 12 oz 16 oz Domestic $3.00 Domestic $2.50 $3.00 Craft/Cider $4.25 Imports $3.25 WINE Chardonnay $4.25 Pinot $4.25 WIM8 Zinfandel $4.25 Merlot $4.25 Cabernet $4.25 House Red $4.25 1