HomeMy WebLinkAboutBears Lair 010353 10 03 11pm.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: BEARSLAIR
Location Address625 7TH AV NE
City " HICK State,NAG Zip, 28601
Permittee: SERVICES IN
MailingAddre-ssi 1RCAMPIUSBOX 7476
City H[CKORY Stata Z rp:
Score- 98 [-2606(b)] = 100
Date. 1 0 0 3 a 0 1 1 Time. 1 0
Status CcideRisk 111 (B 11 13 1]' El 1v
County: 18
Current EstablishmentiD: 2018010353
Prewus Establishment ID,
Email AddressLat, Long,
nopection Name Change r_V visit Sealing: Wm astevvalerSysterns� R]muntc1paYComunity [:>m bra -bile Systems
FRe_rn spection status citange, H CV Follow-up Water Supply: [EmunicipatiConmunity -Site System
[] Watef sample taken today1r
CRITICAL "OLA'nON RISK FACTORS
Critical violation Fisk Factors= conInlouPrig factors, that increaselhe chance of develoolngfoodhorne innessi
NA - Hot Applitcable NO ® Not Obsemed 6 C - Geniar, al C o mment Coll - Corrected During linspeclion R - Repeat Violation
Pts ---- TGCTCCAI R7
Personnel wilh infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean and properly washed 4 2
M inimal bare, hand contact with foods
Flandwashmg facofines provided 77 T-5
6
Food obtained from an approved source
4
2
7
Food recervefj at proper temperature
3
1,5
F r ood in good condition, safe and unadulterated
3
1,5
9
Shellslock tags retained
2
0
Food prolected during Storage, handling, display, service & transportation, written notice for c[ean plates
3
1,5
*2#
Food contact surfaces cleaned sanitized, approved methods and sclnMzers
sanitized,Proper
3
1.5
1
handling of returned, previously served, and adulterated food
2
1
13
14
Proper cooking time and lemperature 4 2
Proper soolinit 4 2
15
Proper renesilrug procedures 3 1,5
16
Proper hol holdino hempefaluies 4 2
17
Proper cold hoiding temperatures 4 2
is
Time as a public health control, procedures& records 1', F_
Item Location Temp item Locapon Temp Itern Location Temp
ham reach rn cooler 41
turkey sandwich fine 4,2
cheese sandwich line, 42
Wk reach ln cooler 39
COMMENTS:
SS Whitney Turner 11119/10 7448,450 **Must have proof of number of class hours with certificate to receive credit, next time.
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DENP 4007 (revised' OV08) Page I of 2
Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name'. BEARSLAIR Date 101012011 1 Current Establishment ID-1 2018010353
0000 RETAIL PRACTWES;
NA INO I I Pts 1GC I R
Toxic substances properly identified, stored, used I 1.5
Consumer advisory provided 1 2 1
Source in accordance with 15A NCAC 18A A 700hot&, cold water available, under pressure 1 3
Refrigeration and freezer capacity sufficient 1 5
Proper cooling methods used 7_1
Proper thawing, methods used
Thermometers provided and accurate
Dry food stored property &labedd accordingly
Original container for storage of rnflk & shellfish
Insects, rodents, and animals not present 2 1
Chan clolhes, hair restraints
Linens, cloths, aprons property used & stored
Wa sharig fruits vegetables 1 5
Not used ror domestic purposes 15
lnu as utensils plan erly stored 1 5
Utenvis & equipment property stored, air-dried, handled
8rinighs-usersingle-service articles property stored, handled, used
36
Food & non-food contact surfacesear;W cleanable & in good repair 11 �)
77
App rov ad warewash ling facilities of suffic lent size 7
38
Warewashing facilities maortained-1 NA strips used
39
food service equipment and utensils approved
40
N-o" contact surfaces clean
Wastewater discharged into approved, property operating wastewaler treatment & disposal syslern, other
No cross•connect*ns i D
Toilet and lavatory fa,cifitles; supplied, properly constructed, clean, good repair, signs provided 2
0 a rhage properly handled & disposed" containers properly maintained 5
Floors, walls, ceilings properly constructed, clean, in good repair
Meets illumination requirements. shielded, lig rich g & ventilaho n clean & in good repair 1 5
Storage spaces clean® starage above floor, approved storage for mops, brooms, hoses, & other items 1-5
Doors self -closing where required-1 all windows screened 15
S 2
Total Deductions 2
Successfully completed approved food safety lrainmg
COMMENTS-
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N,C'eP ail me 'it Of Env W) AM 0 At and Nat urW PesOurces NameEARSLMR Time In: 1 0 17 8
Division of Environmental Health ID- 2018010353 Time Out 1 1 4 5
St re P-t: 625,7TH AV NE
COMMENT ADDENDUM City- HICKORY TotalTime� lhrl7minutes
S
21 Hot waterat, three compartment, sink must be capable, of 140 degrees., Was, 129,5. Adjust hot water heater accordingly.
45 Clean floors thoroughly under all equipment, up to baseboards.
N C, Department of Environment and Natural PeSOUrces
Division of Environmental Health
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N,C. Depailment of Environment and NaturM Resources
DiOsion of Environmental Health
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ID: 2018010353
L*U* AMMM", 510;V1911M
Street: 625 7TH AV NE
City, HICKORY
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Name: BEARSLAR
N,C, Departmetyt of Environment and Natural Resources
Division of Environmental Health
01 2018010353
Street• 625 7TH AV NE
C It ICKORY
19
Item Lo(aWn Term) Item LocaPon Temp Item LocOon Temp