HomeMy WebLinkAbout150 Grill Permit 011210 03 28 12LS.pdfFood Service Establishment Inspection NC Department of Environment& Natural Resources
Division of Environmental Health
Establishment Name: 150GRILL
Location Address: 1894 HVVY 150 E
City. TERRELL ;tatp NC Zip28682
Perngittee: PATRICIAROYALL
Maifing,Address: 1894HWY150E
City TERR.ELL State_ Zp:
Score- 96 [-2606(b)] = 98
Date. 0 3 2 8 11a 0 1 2 Time. 1
Status Code, U Risk I 11 Ili IV
County: 18
Current EstablishmentiD. 2018011210
Pr hors EstabIlshment 0
Email Address: Lat. Long,
inspection Name Change r_V visit 3 8 Seating: WastewalerSystemsa E]municiparicommunity [Eon�site System
Re-O'specturn hiatus change, H CV Follow-up — Water Suppry; []municipalf(Community [Ecin-Sile System
Visit D Water sample token today?
CRITICAL VIOLATION RISK FACTORS
(,'rifiCal violation Risk Factors= Contributing factors that mcfeaselhe chance of developing foodborne fliness
NA - Hot Applicable NO - Not Observed G C - General C o rnment COI - Corrected During linspection R - Repeat Violation
QV — F I R7 --F--P-t-s---FGC CDT
Personnel with infectious or communicable diseases restricted 1 31 1,5
Proper employee beverage or tobacco use 1 3 1.5
Hands clean and property washed 4 2
M minnal bare hand contact with foods 3 1 91
Handwashirrig facolffies provided 3 7-5
Food obtained from an approved source 4 2
Food recervoicl at proper temperature
F r ood in good condition, safe and unadulterated
Shellslock tags retained 2 1
food protected during storage, handlingi digplWi Service & transporlatrow� wrilteo notice for twan glares
Food contact surfaces dearied & SomliZed approved methods and sarlifizers
q of returned, previously serve d, and adulterated food
Proper cooking time and temperature
Proper cooling
Proper reheating procedures
Proper hot hokfinglemperatures
Proper cold boldOq temperatures
Tlme as a pubric health control, procedures records
Item UcaUan Temp item Location Temp item Lot a torn Temp
RAW REACH IN COOLER 38
DELI HAM REACH IN COOLER 39
SLICED PREP COOLER 39
SLICED REACH IN COOLER 40
COMMENTS:
ARRANGE ITEM IN WALK IN IN ORDER OF COOK TEMPERATURE�
RARE ROAST BEEKI STAEAX TOP:
PORK
GROUND HAMBURGER
V"
Uall
DENR 4007 (revised MOO) Page I of 2
Food Service Establishment Inspection NC Department of Environment: & Natural Resources
Division of Environmental Health
Establishment Name, 150GRU Date -I OaQW2012 Current Establishment ID-1 2018011210
0000 RETAIL PRACT110ES;
orric substanc edy Wentified, Acted, used
Consumer aditisoty provided
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Source in accordance with 15A NCA 0 18A A 700; hot & cofil, water ava0able, under pressure
Refrigeration and freezer capacity sufficient
Proper cooling methods used
proper, thawing, methods used 15
Thermometers provided and accurate 5
Dry food stored properly, & labeled accordingly
Original contamef for storage ofmdk & shelffish
Insects,, rodents, and animals not present 2 1
Ciean clolhes, hair restraints 5
Urrens, cloths, & aprons properly used & stored 115
We shmit fruits & vegetables 1 5
Not used for domestic purposes 5
In -use utensills properly stored
Utensils & equipment property stared, air-dried, handled
SIngle-useisingle-service artictes property stored, handled, used
36
Food & non-food contact surfaces easlN cleanable & in good repair
�3 7
App toy ed warewash Ing face ilies of suffic lent st e
38
Warewashing fac0dles maintained-, test strips used
39
food Service equipment arid ulensds approved
40
Non-food contact surfaces clean
Waslewaler discharged into approved, properly operating wastewater treatment & disposal syslern, other NO
by,products dispased of property
No cross -connections 1 5
Toilet and lavatoryfacHitles; supplied, properly constructed, clean, good repair, signs provided 2 1
Garbage properly handled & disposed" containers properly maintained 1 5
Floors,walls, ceilings properly constructed, clean, in good repair I
Meets illumination requirements, shielded, lighting & ventilalron clean & in good repair 1 15
Storage spaces clean, storage above floor, approved storage for mops, brooms, hoses, & other Items 1 -5
Doors self -closing where required" all windows screened 1 .5
Total Dedtqctions �4
Successfulty cornrcleted appmUd food safety ftairnng
linuatc "tam
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ATTACHMENTs .- El
EHs I.B. 1896-Sippirs, Luke
Page 2 of 2
N,C'O ail me 'it Of Env W) AM 0 At and mature[ PesOurces
Name
Time In: 0 0
Division of Environmental Health
ID-
2,018011210
Time Out, 0 0
Street:
1894 HWY 150 E
COMMENT ADDENDUM
Total Time� 1 Minute
City;
TERRELL
M
U MUST HAVE SAN[TfZER MIXED D RING BUSINESS HOURSOR ANY TIME FOOD IS BEING SERVED.
NOZZLES ON SODA MACHINE HAD BUILD UP ON SPRAYERS. NEED TO BE REWASHEWRINSEDISANITIZED
CD1 - MIXED QUAT SANIMIZER TO 200PPIM
REWASHED/WNSEDISANITIZED NOZZLES
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