HomeMy WebLinkAboutBiscuitville 011113 12 09 11.JH.pdfFood Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name* BISCUITVILLE Scow 96,5 - * [2606(b))= 98.5
Location Address, 111OLRBLVDSE Date: 1a/0q/jjTime: 1 1 0 4
City, HICKORY Mate: NC Zip 8602 $ t a to S Code A El 1 9111 1:1111 1:1 IV
Permittee; BISCUITVILLE INC County, 18
Mailing Address" 111OLRBLVDSE Current Establishment 1[); 2018011113
City, HICKORY State,_ Zip_ Previous Estabiishment 10;
Ernalf Address, Lat Long,
Inspection Name Change CV visit 6 4 Sealing Wastewater Systerns: [Em umcipaycommunity []On -Site System
Re -inspection OV Fortow-up Water Supply: [Em unicipaticommunityE]on-site, System
Visit E] water sample taken today?
CRITICAL VIOLATION RISK FACTORS
CrItIcalVrolation Risk Fadorsz Contributing factors that mcreaselhe chance of developing foodborne fliness
NA -Peat Applicable NO - Not Observed 6 C - General Comment Cot - Corrected During Inspection R - Repeat Violation
# INAINO Pts IGCICDII R I
Personnel wRh infectious or communicable diseases restricted 1 3 15
Proper employee beverage or tobacco use
Hands clean and property washed
4
2
4
Minimal bare hand contact with foods
3.
5
Handwashing facifities provided
"Sobi
6
Food obtained from an approved source
4
2
7
Food received at proper temperature
3
1
8
Food in good condition, safe and unadollerated —7-15
Shellstock tags retained
—72-1
-------------------
'.2$1,1,g*'1lI 2622
la
Food protected during storage, handling, display, service & transportation; written notice for clean plates
3
11
Food contact surfaces deaned & samfized; approved methods and sandizers
3
12
Proper handling ofreturned, previously served, and adulterated food
2
p
13
Proper cooking time and temperature
4
2
1 4
Proper cooling
4
2
15
Proper reheafing procedures
1,5
16
Proper hot holding temperatures
4
.............
2
17
Proper cold holding temperatures
4
2
Tirne as a public health control, procedures records
15
T MPER PR OP 9 89RYATIONS'
Item
Location Temp Item Location Ternp Item
Location
Temp
DENR 4007 (revised GTfO8) Page t of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resoiurces
Division of Environmental Health
Establishment Name: BISCUNTVILLE Datei 12109QOI I I Current Estabfishrnent� ID, 2018011113
1 1
GOOD RETAIL PRACTICES
Toxic substances property identified, stored, used 3 1 -5
co, lu'AAVIt4rY", ......
Consumer advisory provided 2
Source in accordancewith 15A NCAC 18A 1700; trot & cold water availatile, under pressure 1 3 1 r5
Refrigeration and freezer capacity sufficient 1
Proper cooling methods used 2
Proper thawing methods used 1 5
T h ermomelets provided and accurate 1 '15
F6 A'Slw, M'
Cry food stored property & labeled accordingly
0 riginal container for storage of milk & shellfish
281
1 1 insects, rodents, and animals not present
2
1
29
Clean clothes, hair restraints
30
Linens, cloths, & aprons properly used & stored
31
Washing trusts &vegetables
1
5
32
Not used for domestic purposes
1
5
In-u se ute nsi is p rop e rry stored
Utensils & equipment property stored, alfrAried, handled
sIrrigle-uselsingle-service articles property stored, harrefled, uSed
Food & non-food contact surfaces easior cleanable & in good repair
ri
Warewashing factiftles; maintained, test strrps used
food service equipment and utensils approved
Non-food contact surtaces clean
;1! 19 11 M I
Mil
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
by-products disposed of properly
No cross -connections
IMMI-Toilet
and lavatory facilities', supplied, properly constructed, clean, good repair, signs provided
----- -------- - ----------------------------- - - --------------------- ------------------------------------------------- - ------ - ------------------------------- -------- ------------------------- ----------------------------
M eats illumination requirement% shielded,, fighting & v enfifation clean & in good repair
IMMI'Stlorlalge
spacles efean, storage alblalvllelftlo!orl-,''IapprovllelcllI storage"for, mop's,' bro"Olms, hosles, is other Aerns
Total Deductions
Successfully completed approved food safety traffilng
R.C,DiAmmed &dms vd
HM,r,.A4ftwdr=*=WVe %tqtdfr=Dk&ku of Ca1a'P4k*'NC 2709M(Cmkr S2-01A)
N,G, Department of Environmeni and Naturat Resource
Name-
BNSCUITVILLE
Time In: 1 1 0 4
Division of Environmental Health
ID:
2018011113
Time Out 1 1 0 5
� �11
Street:
1110 LR BLVD SE
COMMENT ADDENDUM
Total Time� 1 minute
OtY"
HICKORY
19
11 THOROUGHLY WASH, RINSE, SANITIZED MULTI -USE EQUIPMENT AFTER EACH USE! GREASY PANS, SANITIZER
PROVIDED IN 3 COMPARTMENT SINK IMPROPER STRENGHT (WEAK). PANS, PLACED IN DISH AREA, SANITIZER MIXED
ACCORDINGLY.