HomeMy WebLinkAboutBistro 127 011161 03 09 11GK.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: E31STRO127 Score: 96 + [2606i(b)] = 96
Location Address: 2039 N CENTER ST Date: 0 3 / 0 9 / 2 0 1 1 Time: 1 0 5 5
Cif HICKORY StateNC Zip: 28601 Status Code: A Risk: EJ I El 11 El Ut [i] IV
Permittee. MILLER ZOO,LLC County: 18
MailingAddress: 2039NCENTER ST Current Establishment ICI 2018011161
City, MCKORif
State,_ Zip: Previous Establishment 10:
Email Address, Lat. Long,
Irispettion EIName Change OV Visit 1 7 j Seafing�, Wastewater Systems: [EMunicipal/Community E]On-Site System
Re -inspection 0 status Change H CV Follow-up Water Supply,.Mid unrcipaUCE]0m
ommunityn-Srte System
visa E] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors= Contributing factors that Increase the chance ofdevelopIng foodborne illness
NA - Not Applicable NO - Not Observed 6 C - General Comment CD1 - Corrected During inspection R - Repeat rielation
GC CDI R
Personnel with infectious or communicable diseases restricted 3 1,5
Proper employee beverage or tobacco use 3 15
Hands clean and properly washed 4 2
Minimal pare hand contact with foods 3 1,5
Handwashing facilities provided 3 1 5
Food obtained from an approved source 4 2
Food received at proper temperature
Food In good condition, safe and unadulterated
Shelistack tags retained 2 1
Food protected during storage, handling, display, service & transportation" written notice for clean plates 3 1.5
Food contact surfaces cleaned & sanffized; approved methods and sanifizers 3 144-
Proper handling of returned, previously served, and adulterated food 2 1
0
13
Proper cooking time and temperature
4
2
14
Proper cooling
4
15
Proper reheating procedures
3
is
Proper hot holding temperatures
4
2
17
Proper cold holding temperatures
4
2
Time as a public health control, procedures & records
3
1,5
'TtMPERATUR9,09SERVATIONS
item
Location Temp item Location Temp Item
Location
Temp
stock
walk in refrigeration 50
cheese
cold hold 44
potatoes
prep area 50
DENR 4007 (revised 01108) Page I of 2
Food Service Establishment inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BISM127 Date � ON09/2011 Current Establistiment ]D� 2018011161
0001) eSTkflw-FLMACT10ES
# I NA
N
Pts
................
jj
Toxic substances property identified, stored, used
"Oont AVIVISo4tV 441;
20
Consumer advisory provided
2
1
Si
water SOPW1,11, 7, 7 .2 3
source in accordance with 15A to 18A t 700-, hot & coldwater available, under pressure
. .. . . ....
awo
221
1 Refrigeration and freezer capacity sufficient
23
Proper cooling methods used
24
Proper thawing methods used
15
25
Thermometers provided and accurate
1
5
77
26
Dry food stored properly & labeled accordingly
27
Original container for storage of milk, & shellfish
........... ..........
28
Insects, rodents, and animals not present
2
1
29
Clean clothes, hair restraints
7
30
------------------------
Linens, cloths, & aprons properly used & stored
31
Washing fruits &vegetables
Not used for domestic purposes
. .... .... . .260
33
In -use utensils propeffy slated
34
Utensils & equipment properly stored, air-dried, handled
5
31
Singte-uselsingle-service articles property stored, handled, used
"ten iiiqUipallain
36
Food & non-food contact surfaces easily cleanable & in good repair
37
Approved warewashing facilities of sufficient size
38
Warewashing facilities maintained; test strips used
'19
39
Food service equipment and utensils approved
.115
Non-food contact surfaces clean
_T_
262tea.263%.2034,,,
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
11
by-products disposed of properly
42
No cross -connections
3
43
Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
2
1
44
Oarbage properly handled & disposed� containers properly maintained
1
5
451
Floors, walls, ceilings properly constructed, clean, in good repair
1
5
46
M eets illumination requirements, Shielded, lighting & ventilation clean & in good repair
1
47
Storage spaces clean, storage above floor, approved storage for mops, brooms, hoses, & other items
1
48
Doors self -closing where required'. all windows screened
1
Total Deductions
4
Successfully completed approved food safety training
COMMENTS.
l"specition by.
ATTACHMENTS: El
EHS I.D. M. 1655-Kain, Greg
Page 2 of 2
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N.0, Department of Environment and Natural ResOutces Name: B[STR0127 Time In: 1 0 5 5
Division of Environmental Health ID: 2018011161 Time Out 1 2 0 8
Street: 2039 N CENTER ST
COMMENT ADDENDUM CitY� HICKORY Total Tim1 ter 13 minutes
I IF EIRIV 1 1 1!, 111 111 R I I 111-12MLIN&M
1 keep sanitizer mixed tested and ready for use at all food prep areas and cook areas also before daily prep begins all food contact
areas should be sanitized
Food contact surfaces of equipment and utensils not cleaned or sanitized properly. COI mixed and used
14 Cooked potentially hazardous food requiring refrigeration not rapidly cooled from 135'F to 70*F within two hours.
Cooked potentially hazardous food requiring refrigeration not rapidly cooled from 135F to 450F or less within a total of 6 hours.
stock pot and potatoes 50 degrees from day before CDl discarded
45 General comment- clean floors under equipment and behind equipment
N.C. Department of Environment and Natural Resourses
()Msion of Environmental Health
Name� BISTRO127
IU 2018011161
OtY: HICKORY
0
N,C. Department of Environment and Natural Resourses
Division of Environmental Health
ID- 2018011161
Street 2039 N CENTER ST
OtHICKORY
0
N,C. Department of Environment and Natural Resours
Division of Environmental Health
Name.- BISTRO127
ID: 2018011161
DUO
Street 2039 N CENTER ST
MEMMUMMEM
12
Location Temp item Location Tempi Item Location Temp