HomeMy WebLinkAboutBistro 127 011161 06 14 11GK.pdfEstablishment Name: BISTRO 1�
Location Address: 2039 N CENTER S
C
.................................
Permittee. MULLERZOCILLC
Mailing Address: 2039 N CENTER ST
City, HICKORY 11
State' NC Zip: 28601
NC Department of Environment & Natural Resources
Division of Environmental Health
Score: 96 + # [2606�b)j = 98
Date: 0 6 / 1 4 / a 0 1 1 Time-, 1 0 , 0 1
Status CodeRisk. [:] I [:] 11 [:] In IV
County: 18
Current Establishment ID: 2018011161
State,_ Zip: Previous Establishment 10:
Email Address, Lat.
Long,
Inspection
Re -inspection
Name Change OV Visit 1 7 j Seafing, Wastewater Systems: [EM unicipal/Communrly
H CV Follow-up
F] 0 n-Site System
status Change Water Supphr,[EMunficipallCommundy
[]On-Stte System
Visit
[:] water same taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors= Contributing factors that increase the chance c1developing foodborne illness
NA Not Applicable NO - Not Observed 6 C General Comment CD1 Corrected During Inspection
R - Repeat Violation
Pt s GC CDl R
I
Personnel with infectious or communicable diseases restricted
T-
4, 0"to dd,H*#t*ne ptrac Ik
Proper employee beverage or tobacco use
'".26019 2
3
Hands clean and properly washed
4
2
M inimal bare hand contact with foods
3
1,5
Handwashing facilities provided
3
...............................
6
Food obtained from an approved source
4
2
7
Food received at proper temperature
8
Food in good condition, safe and unadulterated
Shelislock tags retained
2
pidite oidfi6li ittlit; 0,�Z64% 284111 4 h4 22,
10
Food protected during storage, handling, display, service & transportation" written notice for clean phtes
I I
Food contact surfaces deaned & samfized; approved methods and sandizers
3
15
12
Proper handling of returned, previously served, and adulterated food
2
1
13
Proper cooking time and temperature
4
2
14
Proper cooling
4
2
15
Proper reheating procedures
3
-------------- - - - --------
1 5
is
Proper hot holding temperatures
4
2
17
Proper cold holding temperatures
4
2
Time as a public health contret, procedures & records
3
15
T 0 R V b 8, 0 tRV A t, toll, Jill 0,
item
Location Temp Item Location Temp item
Location
Temp
cheese
cold hold 40
crern fresh
cold hold 38
chicken
cold hold 38
pork
cold hold 38
X01LI
�V�CO
DEN R 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 � 06/1412011 Current Establistiment ]D� 2018011161
0001)
mom
Toxic substances property identified, stored, used
Consumer advisory provided
Source in accordance with 15 AN CA C 18A 1700-, hot& cold water available, under pressure
Refrigeration and freezer capacity sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers provided and accurate
Dry food stored properly & labeled accordingly
Original container for storage ofmflk & shellfish
Insects, rodents, and animals not present
Clean clothes, hair restraints
Linens, cloths, & aprons properly used & stored
Washing fruits &vegetables
Not used for domestic purposes
In -use utensils propeffy slated
Utensils & equipment properly stored, air-dried, handled
Singte-uselsingle-service articles property stored, handled, used
Food & non-food contact surfaces easily cleanable & in good repair
Approved warewashing facilities of sufficient size
Warewashing facilities maintained; test strips used
Food service equipment and utensils approved
Non-food contact surfaces clean
2
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system, other
by-products disposed of properly
3
15
421
43
1 No cross -connection s
Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
3
2
15
44
arbage properly handled & disposed� containers properly maintained
45
Floors, wells, ceilings properly constructed, clean, in good repair
M oets illumin ation red chrism ents1i shtelde df' ligh ling & ve nfi ratio n c lean & in g end re pa it
Storage spaces clean, storage above floar; approved storage for maps, brooms, hoses, & other items
Doors self -closing where required, all windows screen;ed
Total Deductions
SucceisfuLly completed approved food safety training
COMMENTS.
l"spection by.
ATTACHMENTS,
FHS N.D. 1655-Kain, Greg
Page 2 of 2
SA NC 18A 2604"iftedd*
fteftrd* IX41*0
EE3=
N.0, Department of Environment and Natural Resources' Name: B[STR0127 Time In: 1 0 0 1
Division of Environmental Health ID: 2018011161 Time Out 1 1 4 0
Street: 2039 N CENTER ST
COMMENT ADDENDUM CitY� HICKORY Total Tim1 hr 39 minutes
SPQI I
20 yes posted shellfish sign at register
MMEM
40 clean grill and fryer areas, shelves prep aireas and walk in also around ice machine
45 clean under equipment
N.C. Department of Environment and Natural Resources
()Msion of Environmental Health
Name� BISTRO127
IU 2018011161
OtY: HICKORY
0
N,C. Department of Environment and Natural Resource$
Division of Environmental Health
ID- 2018011161
Street 2039 N CENTER ST
OtHICKORY
0
Name.- BISTRO127
N,C. Department of Environment and Natural Resources
Division of Environmental Health
DUO
GC Evens 12-10,7473769
0: 2018011161
Street 2039 N CENTER ST
MEMMUMMEM
I
Location Temp Orn Location Terop item LoCatiOn Temp