HomeMy WebLinkAboutEHPR-09-2023-45444.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
.SUN, LIVING.11„,t.. Email: EHAdministrativeAssistants@CatawbaCountyNC.gov
Food Establishment Plan Review Application
Type of Construction: New ❑ Remodel ❑ Existing 0 RTAP*12
*Revisions to Approved Plans Provide a list of all changes to the previously approved plans.Revise application as related g}WD _/ . 134S YY
For REMODEL, specify the scope of work: Rasoi on the Run LLClHickory Sandwich Shop " v
Rasoi on the Run LLC/Hickory Sandwich Shop
Name of Establishment: Rasoi on the Run LLC/Hickory Sandwich Shop
If existing, please give name of old establishment if known: cooking out of the Hickory Sandwich Shop
Address: 1519 Falls Road
City: Valdese State: NC ZIP Code: 28601
Phone (if available): 8285695371 Fax(if available):
Owner or Owner's Representative:Hickory Sandwich Shop
Address: 1050 Old Lenoir Road
City se- t1 i C1-. tl State: NC ZIP Code: 28601
Phone (if available): 8285695371 Fax(if available):
E-mail Address:
Submitter: Pamela Genant
Company: Rasoi on the Run LLC
Contact Person: Pamela Genant
Address: 1519 Falls Road
City: Valdese State: NC ZIP Code: 28690
Phone (if available): 8284430221 Fax(if available):
Email Address: info@rasoiontherun.com
Title (owner, manager, architect, etc.): Owner/manager
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)
Signature & Date:
' \ J�
Daily Hours of Operational �t
Sun Mon8am-2pm Tue8am-2pm Wed Thu Fri Sat
Projected number of meals served daily:
Breakfast: Lunch: ``►► Dinner:
Number of food deliveries received per week: Nv (W1.43(a., \IkviU SO klk.gu- -Tb SW:t.i vxvik
Number of seats: Facility total square feet:
Projected start date of construction: Projected completion date:
Type of food service: (Select all that apply)
❑ Restaurant ❑ Sit-down meals
❑ Food Stand 0 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 ❑ Plates 0 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 ❑ Acidification (sushi, etc.) 0 Reduced Oxygen Packaging (eg: Vacuum)
❑ Smoking ❑ Sprouting Beans ❑ Other
Explain checked processes:
meal delivery service. Prep and cook using the Hickory Sandwich Shop listed
above. No sit down or take out meals. All meals delivered to patron's door on
Tuesday.
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
❑■ N/A
Will any virtual brands be provided?
❑ Yes ❑i No
If YES, list brand names:
Menu to be served:
Estimated number of meals per week: 50
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: ft'
Reach-in freezer storage: ft' Walk-in freezer storage: ft'
Number of reach-in refrigerators:
Number of reach-in freezers:
Cold Holding:
List foods that will be held cold: (include equipment used)
all vegetables and legumes, prepared on Monday, will be kept cool in the walk in
refrigerator provided at the Hickory Sandwich Shop, overnight, and cooked on
Tuesday.
Hot Holding:
List foods that will be held hot: (include equipment used)
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 ❑ ❑ ❑ E
Ice Baths ❑ ❑ ❑ E
Rapid Chill** ❑ El ❑ ❑
(**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 El ❑ ❑ ❑
Microwave ❑ ❑ ❑ 0
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
N/A
2. Produce; grains and pasta: e.g., beans, rice, macaroni
Brought to Hickory Sandwich shop by owner/manager, stored in NSF listed container and
cooked same day. Cooled as listed above for same day delivery to customer.
3. Poultry:
N/A
4. Meat:
N/A
5. Seafood:
N/A
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:
Bought and delivered to Hickory Sandwich Shop by owner/manager.
Where will dry goods be stored? no storage needed. Use same day.
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 ❑ 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 ❑ ❑ ❑ ❑
Garbage Disposal ❑ ❑ ❑ ❑
Dipper Well ❑ ❑ ❑ ❑
Refrigeration ❑ ❑ 0 ❑
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:
Remove dirt/debris,clean with a chemical cleaner,rinse with a clean cloth,sanitize wiht bleach solution and let air dry
Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air-drying
space:
stainless steel table beside the sink
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
a
Handwashing:
Indicate number and location of handwashing sinks:
available at the commissary kitchen, The Hickory Sandwich Shop.
Employee Accommodations:
Indicate location for storing employees' personal items (ex. coats, purses, medication, etc.):
No storage necessary, no employees
Refuse and Recyclables:
Will refuse be stored inside? ❑ Yes IN No
If yes, where:
Provision for refuse disposal: 0 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.):
no storage
Service Sink:
Location and size of service (mop) sink/can wash:
Describe location for storage of cleaning implements (e.g. mops, brooms, hoses, etc.):
available at The Hickory Sandwich Shop
Insect and Rodent Control:
How is protection provided on all outside doors?
❑ Self-closing door 0 Fly Fan ❑ Screen Door
How is protection provided on windows (including drive-thru windows) or other openings to the outer air?
O Self-closing ❑ Fly Fan 0 Screening 0 N/A
Linen:
Indicate location of clean and dirty linen storage: ❑ N/A (no linen storage on site)
Clean brought in daily by owner/manager. Dirty stored in a bucket with sanitizing sol.
Poisonous and Toxic Material:
Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage:
N/A
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
Scott Carpenter
From: Pamela Genant <pgenant@rasoiontherun.com>
Sent: Tuesday, August 29, 2023 10:39 AM
To: Scott Carpenter
Subject: Re: FW: Health Dept. Application
This is an external email. Please be cautious before clicking any links or attachments. If you have
questions about this email, please send them to suspiciousemailna,catawbacountync.gov
Sure Scott,
As for our menu it is:
-Mom's Diwali Sabji: tomatoes, green beans, squash, zucchini, carrots, green bell peppers, cauliflower,
eggplant, cumin seeds, dry curry leaves and potatoes cooked in broth with coconut milk, seasoned with
turmeric, cumin, black pepper, lime and salt.
-Dahl Makhni: onion,jalapeno, ginger, garlic, carrots,tomatoes, green bell pepper, black lentils and kidney
beans, cooked in broth, seasoned with coriander, dry mango powder, cumin, dahl makhni powder, garam
masala, and cilantro.
-Aloo ki Sabji: potatoes,tomatoes, dry curry leaves, cumin seeds, mustard seeds, cooked with jalapeno, salt, dry
mango powder, turmeric, and water.
-No Butter Tofu: red bell peppers, yellow bell peppers, onions,tomatoes, carrots, zucchini, garlic, ginger
cooked together with tofu and cashews. seasoned with garlic powder, onion powder, salt, black pepper, dry
fenugreek leaves, nutritional yeast and garam masala.
-Chana Saag: spinach, garbanzo beans, onions, tomatoes, garlic, ginger,jalapeno cooked in broth and seasoned
with cumin powder, dry mango powder, garam masala, arrow root powder and salt.
-Tomato curry: Tomatoes, onions, zucchini, carrots, garlic, cumin seeds, curry leaves, corn cooked with
asafoetida,turmeric, cayenne, dry mango powder, cilantro.
-Tin Dahl: Chana dahl, green moong dahl, white urad dahl, cooked in broth,jalapenos,tomatoes, ginger, salt,
cumin powder, coriander powder, turmeric, dry mango powder, cumin seeds, garam masala, lemon and cilantro.
-Sindhi Curry: Garam flour, cumin seeds, fenugreek seeds, curry leaves,tomatoes, green beans, okra,
cauliflower, and potatoes, cooked in water, tamarind paste, asafoetida, salt, turmeric, and cilantro.
-Gurdwara Dahl: urad dahl, chana dahl, garlic, ginger,jalapeno,tomatoes cooked in broth and seasoned with
salt, pepper, dry mango powder, cumin seeds, coriander powder, cilantro, turmeric, cumin powder, cayenne
powder.
-Mix Veg Korma: Cauliflower, okra, garbanzos, onion, green bell pepper, red bell pepper, mushrooms, green
beans cooked in tomato sauce, cumin seeds, curry powder, garam masala,turmeric, water, salt lemon, cilantro,
coriander powder, coconut milk and sugar,
-Masoor ki Dahl: Red lentils, cooked with zucchini, water and salt,turmeric, garlic, cayenne, lime and cilantro.
i
-Palak "Tofu: spinach, onion, garlic, ginger,jalapeno, tomatoes and tofu cooked in water, coriander powder, dry
mango powder, cumin powder, cayenne, turmeric, salt, garam masala, cashews, onion powder, garlic powder.
nutritional yeast, salt, black pepper.
-Rajma: kidney beans cooked with onion, tomato,jalapeno, green bell peppers, ginger,garlic, carrots, water and
seasoned with salt, rajma masala, coriander, cumin, dry mango powder, cayenne, cilantro and garam masala.
-Aloo Gobi: cauliflower, green bell pepper, potatoes, onion cooked with garlic, ginger, dry curry leaves,
mustard seeds, salt, dry mango powder, coriander, cumin, turmeric, cilantro.
accompanied by rice, cooked with water.
For transportation we have on order these coolers:
Cambro Cam GoBox® Black Top Loading EPP
Insulated Food Pan Carrier with Blue Lid - 8" Deep
Full-Size Pan Max Capacity
Pam
On Fri, Aug 25, 2023 at 1:16 PM Scott Carpenter <SCarpenter@catawbacountync.gov> wrote:
Thanks Pam for the info. Could you do me one more favor and maybe to the side of the menu items you have listed
what they consist of? I am not familiar with those dishes and want to make sure what I am looking at. Also how do you
plan on transporting those items in? What type of container are you going to use to keep the food hot and/or cold?
Thanks again,
Scott
2
From: Pamela Genant [mailto:pgenant@rasoiontherun.com]
Sent: Friday,August 25, 2023 12:50 PM
To:Scott Carpenter<SCarpenter@catawbacountync.gov>
Subject: Re: FW: Health Dept. Application
This is an external email. Please be cautious before clicking any links or attachments. If you have
questions about this email, please send them to suspiciousemail(&catawbacountync.gov
Hello Scott!
We arc preparing the vegetables and legumes in spices and water/broth, on the stove top. We are not using any
meat,dairy,eggs or oil.
As for our menu it is:
-Mom's Diwali Sabji
-Dahl Makhni
-Aloo ki Sabji
-No Butter Tofu
-Chana Saag
-Tomato curry
-Rajma
-Palak Tofu
-Aloo Gobi
-Tin Dahl
-Sindhi Curry
-Gurdwara Dahl
-Mix Veg Korma
3
-Masoor ki Dahl
Let me know if you have any further questions.
Thank you!
-Pam
On Fri, Aug 25, 2023, 9:59 AM Scott Carpenter <SCarpenter@catawbacountync.gov> wrote:
Hey Pam this is Scott Carpenter with Catawba County Environmental Health. So I received this app from our admin
assistant. I am going to need more info on your food preparation. Since you only listed one food type but did not go
into detail as the application asks. Need a better process of the foods of how they will be made. I will also need a
menu to see the foods you plan on selling.
Please email me this information so I can do a complete review of your application.
Thanks -Scott
Scott Carpenter. REM
Catawba County Environmental Health
[Ii Division
25 Government Dr
Newton.NC 28658
828-465-8258
scarpenterc catawbacountync.s ov
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4
From: Keshia Parris<KParris@CatawbaCountyNC.gov>
Sent: Thursday,August 24, 2023 3:24 PM
To:Scott Carpenter<SCaroenterPcatawbacountync.gov>
Subject: FW: Health Dept.Application
From: Pamela Genant [mailto:pgenant@rasoiontherun.com]
Sent:Thursday,August 24, 2023 12:39 PM
To: EH Administrative Assistants<EHAdministrativeAssistants@CatawbaCountyNC.gov>
Subject: Health Dept. Application
This is an external email. Please be cautious before clicking any links or attachments. If you have
questions about this email, please send them to suspiciousemail(a,catawbacountync.gov
attached please find application for Rasoi on the Run, food delivery, using the Hickory Sandwich Shop
commissary kitchen.
Pam Genant
Owner/Manager
Rasoi on the Run LLC
5
• CATAWBA COUNTY
G 100A SOUTHWEST BLVD
� NEWTON,NORTH CAROLINA 28658 RECEIPT
PHONE:828.465.8399
Monday,September 11,2023
I8 2 SM www.catawbacountync.gov
PAYOR: Rasoi on the Run LLC
Rasoi on the Run LLC(Genant,Pamela)
PAYMENTS
TRANSACTION NUMBER: TRC-7291 1983-1 1-09-2023
PAYMENT DATE: 09/11/2023
PAYMENT TYPE: Credit Card
310592941
INVOICE NUMBER ACCOUNT FEE NAME FEE AMOUNT
09-23-427946 110-580200-663000 Food and Lodging Review Fee $250.00
TOTAL PAYMENTS: $250.00
EHPR-09-2023-45444
CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FLI
SITE ADDRESS: 1050 OLD LENOIR RD NW,HICKORY NC 28601
Applicant RASOI ON THE RUN LLC, 1519 FALLS RD,VALDESE NC 28690
**NO PEOPLESOFT ACCOUNT ASSIGNED**
receipt 09/11/2023 12:14 Page 1 of 1