HomeMy WebLinkAboutBack Yard Burgers 010781 08 05 11pm.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: BACKYARDBURGERS,
Location Address: 2391 N CENTER ST
Cit� HICKORY State,: NIC, 28601
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Perimittw FAWY CASTLE VENTURES LLC
lidailingAddressi PO BOX 2676
It BOONE State:...._... _ Zlp:
Score- 95 [-2606(b)] = 97
Date. 0 8 / 0 5 a 0 1 1 Time. 1 a1 9
Status Code, A Risk III IV
County: Is
Current Establishment ID: 2018010781
Previoclus Establirshirrient ID -
Email Address: Lat Long,
inspection 1:1 Name Change r-V Visit Seating: Wastewater Systems: [EniumcipaYCommunily On -bile System
Re -inspection 0 status change, H CV FoRow-up Water Supply" [Em unrcIpaY0ornrnumra
n-site System
visit D water sampie taken today�
CRITICAL \AOLATION RISK FACTORS
(,'rilroal violation Risk Factors= conlribulingfactors that cncreaqelhe chance of dev elop Ing foodborne iiiness
NA - Hot Aptillicable NO - Not Obsevired GC - Genes alComment Cot - Corrected During trispection R - Repeat Violation
------ T-- F I R7 —T Fits CDT
Personnel with infectious or communicable diseases restricted 1 3 1,5
Proper employee beverage or tobacco use 1 3 1 -5
Hands clean and pmparly washed 4 2
M inimal bare hand contact with foods —T-1 5
Handwashing facilities provided 3 T-5
Food obtained froM an approved Source
food recorved at proper tompierature
Food in good condRion, safe, and unadulterated
M
food proliricted during Storage, handlinO p
, , dis Jay service transportation written molica for clean Pie S
Food tr)ntaCt Surf9ceS (leaned & SemfiZodapproved MethOdS 4nd SanitrZVS
Proper handling of returned,, previou" seived, and adulterated food
13
14
Proper cooking time and temperature
Proper cooling
4 2
4 2
15
Proper reheating pioceduras
3
16
Proper hot holding terinperaluies
4
17
Proper (old hoding temperatures
4 2
is
Time ,is a putift, health control, procedures& records
3 1 5
Itern, Location Torun Item Location Terrip nern Location Temp
chili, hot holding 126 cheese prep Cooler 44
mushrooms hot holding 125
borgers hot holding 154
hot dogs hot. holding 152
COMMENTS:
SS Franklin V McC101an 'I 1111108 6186966 `16 hour class —This certificate will expire on 11 /11111 **
II
DENR 4007 QeviSed OV08) Page 1 02
Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name, BACKYAMBERGEM Date - 04ON20 1I Current Establishment ID-1 2018010781
0000 RETAIL PRACTICES
NA INO I I Pt s 1GC I R
Toxic substances property identified, shored, used I -"' 1.5
Consumer advis,ory provided 1 2 1
Source in actordancewith 15A PICA O 18A A700hot &. cold water available, under pressure 1 3 t -a
Refrigeralron and freezer capacity sufficient
Proper cooling methods used
Proper thavving methods used
Thermometers provided and accurate
Dry food stored properly & labeled act orchng ty
Original conlamer for storage ofrnflk & sheilfish
insects, rodents, and animals not present 2 1
Mean clolhes, hair restraints -11
Unens, cloths, & aprons properly used & stored 5
Washing fruits &vegetables 15
Not used for domestic purposes _5
In -use utensils ptop orly stored
Utenwrs 8, equipment property stored, air-dried, handled
Single-usersingle-service articles properly stored, handled, used, 1 5
36
Food & non-food contact surfaces easW cleanable & in good repair
�3 7
Approved warewash ing fac lifies of suffic rerit siz a
38
WerawaWflng facilities maintained,-, test strips used '19
39
food setvirce, equipment and ulenvis approved 1
40
Nc"r- roo d' contest surfaces clean 5
Wastewater sliiscbarged into approved, Properly operating wastewaler treamnenrl & llsposal system; other
No cross-connecinons .5
Toilet and lavatory fcmflrties; supplied, properly constructed, clean, good repair, signs provided 2
Garbage properly handled & imposed" containers properly maintained 1 5
Floors, walls, ceilings properly constructed, clean, in good repair
Meets illumination requiremenis, shielded, righting & ventilation clean & in good repair
Storage spaces clean, storage above floor, approved storage for mops, brooms, hoses, & other Aems
Doors self -closing where required-, all windows -screened
Total Deductions
Report Received by!
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ATTACHMENTS- 1:3
ENS I.D. Ar: 203 1 -Medfin Paige
Page 2 oft
pay
rd,(,'eP ail me 'it Of Env W) AM 0 At and mature[ PesOurces
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BACKYARDBURGERS
Time In: 1 0 1 9 L'I"
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Division of Environmental Health
ID-
2018010781
Time Out, 1 1 1 0
I I I -D
Street
: 2391 N CENTER ST
COMMENT ADDENDUM
Total Tirne� 51 rninuies
twit
HICKORY
S
16 Chili, mushrooms, and cooked onions at 125-126 degrees in hot holding unit. Unit had not been turned on.
At Potentially hazardous rood shall be maintained at 135PF or higher at MI times, as required.
Items reheated and unit turned to correct setting.
34 Air, dry all pans before stackfng, Repeat violation,
36 Replace cooler door gaskets that are split. Repeat violation. Discard any utensils, lids, or pans that are cracked or chipped,
45 Repaid regrout floors where needed. Repair wall where tiles missing.
46 Need to clean fans in kitchen, and dust ceiling vents in restrooms and kitchen.
N C, Department of Environment and Natural PeSOUrces
Division of Environmental Health
Name, OAK YARD WAGERS
ID. 2018,010781
DUO MUT141MU, 0041M81116T,
Street, 2391 N CENTER ST
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N,C. Depailment of Environment and NaturM Resources
DiOsion of Environmental Health
NameBACXYAM,)R�PG:RSS
ID: 2018010781
L*U* AMMM", 510;V1911M
Street: 2391 N CENTER ST
OtY HICKORY
0
Name: BACK YARD BURGIERS
N,C, Departmetyt of Environment and Natural Resources
Division of Environmental Health
01 2018010781
Street' 239,11 N CENTER ST
C It HICKORY
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Item Lo(aWn Term) Item LocaPon Temp Item LocOon Temp