HomeMy WebLinkAboutBackstreets 011132 03 12 12. LS.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: STREETS
Location Address: 24r2 147H AVE NE
City HICKORY State, NC __ Zlp, 28601
Perimittee: BACKSTHE ETSGR.ILLINC
Maifing,Address: 24614THAVIENE
City HICKORY state - Zip.
Score- 98 [-2606(b)] = 100
Date. 0 3 1 a 0 1 2 Time. 0 0 - 0 1
Status Code, A Risk I 11 [:] I] I [E IV
County: 18
Current Establishment ID: 2018,011132
Premus EstabIlshment 0
Email Address, Let, Long,
inspection Name Change r_in
V visit 1 5 6 Seating: Wastewater Systems, R]idunx1paUGomrnunilyE]On-8iIe System
Re-Ospection status change, H CV FoRaw-up - Water Supply, N]lounicipaliCommunity [:]On -Site System
V !sit 0 water sampie taken today1i
CRITICAL "OLATION RISK FACTORS
Critical Violation Rise Factors = Conirrowing factors tticit mcreasethe chance of developingfoodborne illness
NA - Hot Applitcable NO - Not Obsefved 6 C - General C o monent Cot - Corrected During linspeclian R - Repeat olation
P_t_s FG C TC ViD I R.
Personnel with infectious or communicable diseases restricted
Proper employee beverage or tobacco use
Hands clean and properly washed 4 2
M ininnal bare hand contact with foods 3 1
Handwashing facilities provided 3 T-5
Food Obtained froro an approved sourcir
Food received atpropert8rripgratura
Food M good condificin, safe and unadulterated
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Food prolgeteddurfnit Storo4gi?i'lRbialinai diSPIW, service & lrarisportatlori�wriltert notice for clean pmes
Food Contact surfaces cleaned & Samfiled approved Methods and sanilizers
Proper handfing, of returned, previously served, and adulterated food
13
14
Proper cooking time and temperature 4 2
Proper yooling; 4 2
15
Proper reheaIrrig procedures 3 1 5
16
Proper hot holding terriplitcrtures 4 2
17
Proper (oid holding temperatures 4 2
Time as a oubtic health control, procedures& records 3 15
Item Location Temp item Location Temp itern I-Ocation Temp
BEEF WALK IN 42
CHICKEN PREP COOLER 4,3
CHEESE PREP COOLER 44
CHILI HOT HOLD 141
COMMENTS:
WATCH PLACEMENT OF TRASH CANS IN KITCHEN, DO NOTPLACE NEAR, ANY FOOD STORAGE.
SERV SAFE� HENRY SMITH 7/15/11 CERT#6578263
BACKSTREETS@CHARTER,NET
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Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name'. BACKSTKETS Date - 0311=12 1 Current Establishment ID-1 2018011132
0000 RETAIL PRACT110ES;
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Toxic substances property denfified, stored, used I 15
Consumer adVisoiry provided 1 2 1
Source in actordancewith 15A NCAC 18A A 700; hot & coildwatet avaiIable, under pressure 1 3 1,5
Refrigeration and freezer capacity sufficient
Proper woling methods used
Proper thawing, metmords used
Thermometers provided and accurate
Dry food stared preperly & labeled accordingly
Original container for storage ofrinflik & sheft1sh
Insects, rodents, and animals riot present 2 1
Clean clothes, hair restraints 5
Linens, cloths, & aprons property used & stored 15
Washing fruits &voijelables 1 5
Not used for domestic purposes 1 5
In -use utensils properhr stored
UlenvIs & equipment property stored, air-dried, handled
Sirrigle-us0single-service articles properly stored, handled, used
36
Food & non-food contact surfaces easily cleanable & in good repair
�3 7
Approve ed warewash ing fee Ilitle s a( sufficient size 7-5)
38
Warawaidiing facilities maintained„ test strips used 1 5
39
food service equipment and utenskis approved 1 5
40
Non-food contact surfaces clean 1 '19
Waxle-valer discharged into approved, properly operating wastewater tfeatroord & disposal syslern, other
Tollet and lavatory facUffie% supplied, properly constructed, clean, good repair, slgins provided
Garbage properly handled & Mspirsed; containers properly maintained
Floors, waft ceilings properly constructed, c rean, in good repair
M eels Illumination requirements; shielded, fighting & ventilation c [Ban & In good repafr
Slorage spaces clean, storage above rip or, approved Mo rage for mop s, brooms, hyises, & other dome
Doors self-clasIng where requfred� all wln peace screened -0 Tota-11 DedupitioTs
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ATTACHMENTS.
1896-Sears, Luke
Page 2 of 2
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2, Copyswd* 1X411**b
NX Diqsimd Adtms ad
N,C'ePallment Of Envir()AmW and mature PesOurc es
Name
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Time In: 0 0 o i LJ
Division of Environmental Health
ID-
2,018011132
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Time Out, 0 0 : 0 .1
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St re et:
242 14TH AVE NE
COMMENT ADDENDUM
Total Time� 1 minube
City-
HI CKORY
23 SOUP COOLING IN DEEP PAN IN REACH IN FREEZER, TEMPERATURE WAS 135F AND MUST BE TAKEN DOWN TO 70F
WITHIN 2HRS, SOUP HAD BEEN IN FREEZER FOR UNDER 2HRS AND WAS PLACED IN SHALLOW PAN IN FREEZER TO
COOL
34 STACK, DISHES SO THEY WILL AIR DRY, DISHES WERE WET IN READY TO SERVE STORAGE,
36 CLEAN OUTSIDE OF COOLERS AND UNDER COOLER DOOR HANDLES AS NEEDED.
FOOD CONTACT SURFACES ON SLICER WERE CLEAN, BUT SLICER NEEDS TO BE BROKEN DOWN AND CLEANED TO
REMOVE FOOD DEBRIS,