HomeMy WebLinkAboutBackstreets Visit 011132 02 03 12.LS.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: BACKSTREETS
Location Addres4r2 1411H AVE NE
City HICKORY ;tatp- N'G _— Zlp, 28601
Perrriittee: BACKSTREETSGRILL IPIC
Maifing,Address: 24614THAVIENE
City HICKORY state — Zip.
Score- + [-2606(b)]
Date. 0 2 / 0, 3 / a 0 1 2, Time. 0 0 1 0 1
Status Code, A Risk 11 t 1111 El U, R IV
County: 18,
Current Establishment 0018,011132
Premus Establishment ID,
Email Address, Let, Long,
inspection Name Change r_v visit 1 5 6 Seating: Wastewater Systems, Eflioumcipaitcommunity []On�site systern
Re -inspection status change, H CV Follow-up — Water Supply, g]launrcIpaY0ommumjly [:]On-Sre System
VISA 0 water sampie taken today?
CRITICAL AOLA'nON RISK FACTORS
Critroal Violation Risk Factors= oonlrfpuiinq factors ittiat increase tyre chance of developing foodborne illness
NA - Hot Applicable NO - Not Obseirved 6 C - Genef al C o mment Cot - Corrected During linapection R - Repeat Violation
— T-
-T--Pts G CTC DI FR7
Personnel wilh infectious or communicable diseases restricted 1 3 1,5
Proper employee beverage or tobacco use 1 3 1,5
Hands clean and pmperly washed 4 2
Minimal bare hand contact with foods -1
Handwashirrig facohlies provided 3
6
Food obtained from an approved source
4
2
7
Food received at propertarnperature
Food rn good condition, safe and unadulterated —7-1
5
9
Shelislock tags retained
2
1
'01110 , o jo rruoi"'l t1i
Food protected during storage, handling, display, service 5 transportation, written notice for cream plates
3
1,19
Food contact surfaces cleaned & sanitized,-, approved methods and sanifizers
3
11.5
Proper handling of relurned, previously served, and adulterated food
2
1
13
14
Proper Cookinq trine and temperature 4 2
Proper corrino 4 2
15
Proper reheating PiUedurs'S 3 1 5
16
Proper hot holding terripefatcues 4 2
17
Proper(oid holsling temperatures 4 2
is
Time as a public health control, procedures 6 records 3 15
Item Lovaton Temp item Location Temp item Location Teirip
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TIS-ITED TO TALK WITH OWNER AND STAFF ABOUT NORO'II US. GAVE BRIAR NOROVIRUS HANDOUT.
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Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name'. BACKSTRIEETS Date - M3QO12- I Current Establishment ID-1 2018011132
0000 RETAIL PRACT110ES;
9�
Toxic substances property identified, stored, used I 15
Consumer advisory provided 1 2 1
Source in accordance with I 5A NCAC 18A A 700; hot 9, void water avaiiable, under pressure I 1,5
Refrigeralron and freezer capacity sufficient
Proper cooling methods used
Proper thawing methods used
Thermometers provided and accurate
Dry food stored property & labeled accordingly
Original conlameT for storage of milk & sheiffish
36
Food & non-food contact surfaces early cleanable In good repair
�3 7
Approved warewash ing fae lifies of suffic reirt size
38
WarewaWflng facildies maintained, test strips used
39
food service equipment and ulerivis approved
40
1Nod-food_
contact surfaces clean
Wastewater discharged into approved, property operating wastewater treatment & disposal syslern; other
No cross-connecihcrns
Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided 2
0 a rbage properly handled & imposed" containers properly maintains d 15
Floors, walls, ceilings properly constructed, clean, in good repair
Meets illumination requiremenis, shrelde d, Ug hfin g & ventilation clean & in good repair 1 15
Sforage spaces clean, storage above floor, approved slicrage for maps, brooms, hoses, & other items 1 -5
Doors self -closing where required-, all windows screened 1 5
T*ta,l Deductions 0
SuccessfuRy comple1Wapproved food safety training
ENS I.D. #-
ATTACH MENT
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Time In: 0 0
Division of Environmental Health
ID- 2,018011132
Street,: 242 14TH AVE NE
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Time Out,, 0 0 : 0 3 0
Total Time minutes
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