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Home My WebLink AboutEHPR-08-2023-45279.tif ENyIR�N�ENTAt HEALTH Catawba (aunty GovernmantµeWlQn, NC 28658 Drive � P-Ct. BOz 389 l ment D 8270 l fox: (828) 465-8276 q5 Govarn (828)465- 7: phone: r-,3t,r\�rts,r 'or113' tier k_,, ; w Application A. ent Plan Review ,,rr �) /�{ '1�1 NS�r Food Estabiishm RTAP'❑ Lit p .o ,v)� `:"- Existing ❑ V/ ' New fl Remodel ❑ : Rr+coalman as gated Type of Construction: mituax�N°�°r°dr�r 'Rxr*RE ro Aptrorod rt°'E p'a''de o fiA ai s➢dhe:gas For REMODft specify the scope°f work: __-- —� __— Name of Establishment:__________-- If existing, please give name of old establishment if known: Address: ZIP Code' r, State: NC r City: ;.'k>,'. i cio Fax (if available): Phone(if available): i(AiF'i:5,1 3)'irzr•,hkumdr ,hat: Owner or Owner's Representative: .IS '(.� Hwy Sic Address: . „nt;1 rr,;ko. State: NC ZIP Code: City: Phone (if available): 4° 's 1.46oz- Fax (if available): _ Kr2shshah7801cloud.c.om Email Address: , KAL H—H Dirreshkumar shah Submitter: Neehan Enterprise •Company: KAI,PE I D3 nesnkunna r �1 <_ Contact Person: ;:7 (If- hwy 70 sw Address: City: )0(i,:r)r State: NC ZIP Code:"^hH I Phone (if available): Fax (if available): E-mail Address: Kri shshah7$61i cloud.cam • Title (owner, manager, architect, etc.): Manager- ,ertify that the information in this application is correct, and I un ta.n th.rat . shout prior approval from this Health Regulatory Office may nu , :an n (Owner or Responsible a cure & Date: r. Daily Hours of Operation:tiio �( / q / G �/�— �, Sun I Mon tj( Tue%' ( Wed V `o Thu U- b Fri D- G sa.102:_-"-ers^ Projected number of meals served daily: Breakfast /O Lunch. _410 Dinner o2 Number of food deliveries received per week () Number of seats if/ Facility total square feet Projected start date of construction. Projected completion date. imp-of food service: (Select all that apply) L/Restaurant ❑ Sit-down meals ❑ Food Stand ❑ 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 0 Glassware ❑ Silverware ❑ Plates ❑ Glassware 0 Silverware Will specialized jpeesses 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 0 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 El Child Care Center 0 Health Care Facility ❑ Assisted Living Center ❑ School with pre-school aged children !JA Will any virtual b nds be provided? yes If YES, list brand names. Menu to be served: Estimated number of meals per week: Norm 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 01t2023 rPilligCold 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 f3 Reach-in freezer storage H' Walk-in freezer storage Number of reach-in refrigerators. ( Number of reach-in freezers. Cold Holding: List foods that wilt be held cold: (include equipment used) S 14") J ? tq-1-4 e. 5,1 !a cA i S et (at c� — ref r% e r cAo r - co>M vi e. c , c,a Hot Holding: List foods that will be held hot: (include equipment used) et-,;c L'c,,, y trr, eS l - tN cur vvi erg 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 C ,! 0 Ice Baths C 0 0 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 y Other Refrigeration Running Water less than 70°F (21°C) D C 0 Cooked Frozen 0 1 0 r� i Microwave Npr;tl Carolina Department of Health 8 Human Services • Division of Public Health • Environmental Health Section -Food PTOteCtOn Pc, 5605 Six Forks Rd• 1632 Mai)Service Center • Raleigh,NC 27699 Page 3 Revised 01//2023 4111111111. 111116. 1 Food Handling Procedures: (Should be provided by •rerrown ■r•browrita"°) 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 bo handled. Exrir plain the handling procedures for the following categories of food Describe the process from receiving to service including • How the food will amve (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 t.lia1 r ; -gyp se1� oc' red' r; �er a � �atz- 2. Produce; grains and pasta: e.g.. beans,ace, macaroni `35 )'"" h L6 X es 3. Poultry: �{ j� /%,, i. J/QXeA oC 1'a,..,) e-01\ -nro e +r) \ ! 4. Meat: P� K` R 3c 61�c � �� Tr� c r c.) w 12 1 n r e a elk vi +-0 12-€ 744, 1(.Q,6 I -E mil - of kit ` A in CS-C ('tr5e(Ai-; o LA -C-a rtii -e r I °l'1--e_ ut 5 t 5. Seafood: rroz •e _ — '4or i Carolina Department of Health&Human Services : Division of Seublice Center Health • Environmental•Raleigh,NC 2T699th Section • Food Protection Program 5605 Six forks 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, i-c al hilt-, 1'.c Vs. erz -i c ;✓1 Cn J./V.- Square feet of dry storage shelf space _46—It' ' Finish Schedule: indicate floor, wall and ceilin finishes (e.g., g4{arty.tile,stainless steel, vinyl coated acoustic tile Area Floor l_ Base Walls Ceiling Kitchen I Bar ----- Food Food Storage Dry Storage _ — Toilet Rooms /Pr t. L • I ''' .1----s •, --,-- .•"" fDressing Rooms — iGarbage & Refuse Storage Service Sink Other. Other: Water Supply and Se ‘::se: Water supply: i/�� : unicipal ❑ Well Sewer: Municipal 0 Septic Will ice be: P .Made on premises ❑ urchased Water heater(s): Tank type: t a. Manufacturer and model: b. Storage capacity: g ns Electric water heater: ki mitt Gas waiy"IX ... ter heater BTU's c. Water heater recovery rate (gallon pe lour 4,80°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) i • Check the appropriate box indicating equipment drains: F Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain -i Warewashing Sink 0 ❑ , I Prep Sinks 0 1 0 ---! Handwashing Sinks 0 { f ❑ I Warewashing Machine 0 _._ 0 ❑ i j Ice Machine 0 0 ❑ Garbage Disposal i. 0 0 ❑ • 1 Dipper Well 0 0 0 0 Refrigeration ❑ j Steam Table 0 0 +— 0 0 0 f Other 0 0 0 0 ii I Other: 0 0 ❑ 0 l Warewashing Equipment: Manual Warewashing: Size of each sink compartment(inches): Length: _ Width. Depth. Wpalyype of sanitizer be used? Chlorine odine 0 Quaternary Ammonium Hot Water 0 Other(specify) Mechanical Warewashing: _, Will a warewashing machine be used? ❑Yes ltd'No Warewashing machine manufacturer and model: Type of sanitization: 0 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 nnot be subm rged_in si}ks or ut through a dishwasher wi be cleaned and sanitized: ��Skc I 1epl *` t I',794 Describe location and type (drainboards, wall-mounted or overhead shelves, stationary orportable racks)of air-drying space. /pc a 4 hip? l✓1 t JAp 09 3cdtvo i,s..eh T/ `3 t Yl 1. ipC_c-r le•o/i Square feet of air drying space: ft2 yore,Carolma Department of Health&Human Services • Division of Public Health • Environmental Health Sion •Food Protection Pi-twain 5605 Six Forks Rd•1632 Mall Service Center •Raleigh.NC 27699 Page 6 Revised 0112023 Handwashing: hmg sinks Indicate number and location of handw as s ` Q _D - Q1/1,- v15;01-e K ti c,i-�aA ow— ptti 4.4 CJ2 klr , � ti,, C - - oatir t 5 2fv-e Employee Accommodations: urses, med�cat�on etc.): Indicate location for srtori emplo ees rsonal items(ex coats,p 5 Y`.e..kjL1rfIIIIIIIIII\-4-C Refuse and Recycaabtes: ❑ Yes ❑ No Will refuse be stored inside? If yes, where. ❑ Compactor Provision for refuse disposal- Dumpster CI No Will a contract for off-site cleaning of the dumpster/compactor be obtained? 0 Yes If yes, indicate name of cleaning contractor 0Yes No Will the dumpster/compactor be cleaned at the establishment Describe location for storage of recyclables(cooking grease,cardboard, glass, etc.): AC'e— OE ) iaV- 6 A-R e re2LCrS Service Sink: sink/can wash: t ' Location and size of service(mop) mops, brooms, hoses, etc.).Describe location for storage of cleaning implements(e.g. Insect and Rodent Control: How protection provided on all outside Favors? ❑ Screen Door elf-dosing door How i otection provided on windows (including drive-thru windows) or other openings to the outer air? A HIE,Srelf-closing 0 Fly Fan CI Screening Linen: (no linen storage on site) Indicate location of clean and dirty linen storage: 0 N/A Poisonous and Toxic Material: Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: AA‘-f Ch col. icctls c,t/' tetbe [cal I 0/ on 04.ke.t i e Vivi S Norm Carolina Department of Health&Human Services • Division of Public Health • Environmental Health Section •Food Protection Program 5605 Six Forks Rd•1632 Mad Service Center •Raleigh,NC 27699 Page 7 Revised 01/2023 X 1 of tFRANKS EXTRAS ttfi FRIES 2.99 FaRAN KS 2'241 WEDGES 2.99 OKRA 2.99 � _ MOZZ STICKS 2.99 soul CAFE POTATO SALAD 2.99 *—'_ ) MAC N CHESSE 3.49 GOGGIOIE SOOL EATERrI and many more FRANKS CHEF CHOICE BREAKFAST 8am-12:30 lunch 11:30-3:30 Dinner 4-6:30 EARLY BIRD SPECIAL 5.49 Lunch Baskets 7.99 one MEAT Two SIDES ono MEAT two SIDES comes with biscuit ON PICK 3 chefs choice of the dny for lunch pullet FRANKS PLATER 7.49 BURGER BASKET 5.99 two MEATS Two SIDES Colby cheese Burger with Shredded Comes with biscuits and gravy lettuce and choice of extra toppings comes with Fries FRANKS WAFFLES 7.99 FRANKS#22 Hotdogs 4.99 one MEAT Two SIDES Two Ifoldags loaded with chin onions slaw or your choice comes with Enos or wedges EARLY BIRD BASKET 8.99 DINNER MEALS 9.99 3pc Chicken of morning.Scrambled two SIDES Two MEATS Eggs,Waffle.Grits or Gravy Biscuits comes with dinner roll chef pullet nl the dny for options MEATS 2pc Chicken or Fish TURKEY SAUSAGE 2.99 With a ROLL 5.99 PORK SAUSAGE 2.99 with one EXTRA 7.99 TURKEY BACON 2.99 with GRITS 11.99 PORK BACON 2.99 with GRITS d 2 EXTRAS 13.99 LIVERMUSH/ECT 2.99 BUFFET STYLE MEALS 327 US 70 Hickory nc 26602 626-474-e171 to place a order or call the Shell gas SEE BACK FOR WINGS.WAFFLES stollen on US 70 where &OTHER SPECIALS located Inslde $A • CATAWBA COUNTY G 100A SOUTHWEST BLVD " NEWTON,NORTH CAROLINA 28658 RECEIPT PHONE:828.465.8399 lf'7� Wednesday,August 23,2023 1$ Z sM www.catawbacountync.gov PAYOR: Shah,Krish PAYMENTS TRANSACTION NUMBER: TRC-71487591-23-08-2023 PAYMENT DATE: 08/23/2023 PAYMENT TYPE: Credit Card 309810005 INVOICE NUMBER ACCOUNT FEE NAME FEE AMOUNT 08-23-427223 110-580200-663000 Food and Lodging Review Fee S250.00 TOTAL PAYMENTS: $250.00 EHPR-08-2023-45279 CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FLI SITE ADDRESS: 327 HWY 70 SW,HICKORY NC 28602 Applicant KALPESH DINESHKUMAR SHAH,327 HWY 70 SW,HICKORY NC 28602 C:8287814608 Paid By KRISH SHAH, 1655 20TH AVE DR NE 41,HICKORY NC 28601 C:8287814608 KRISHSHAN78 a ICLOUD,COM **NO PEOPLESOFT ACCOUNT ASSIGNED** receipt 08/23/2023 11:09 Page 1 of I