HomeMy WebLinkAboutBistro 127 011161 03 29 12GK.pdfFood Service Establishment Inspection N C Department of E n vi ron In e nt & Natural Resource
Division of Environmental Health
Establishment Name: BISTRO127 Score: 96 + [26013(b)] = 96
Location Address: 2039 N CENTER ST Date-, 03/ 09/aoj.�Time; 1 2 0 5
CjtV HICKORY - NC, dip 28601
State. Status Code, A Fish [111 FIIII RIV
Permittee: MILLER ZOO, LLB' County-, 18
Mailing Address 2039NCENTERST Current Establishment tD. 2018011161
City HICKORY State,_ Zip, Previous Establishment ID-1
Email Acldress: Lat. Long'.
Inspection [] Name Change CV Visit 1 7 a Seating. WastswaterSystanns_ HIM unicipalfCommunity nOnm -Site Systems
Re -inspection [:]Status Char H CV Follow-up Water Supply: Ej]MunictpaIf0omrnunjly [:]On -Sire System
Visit Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors= Contributing factors that increase the chance of developing foodborne illness
NA - Not Applicable NO - Not observed GC -General Comment CD1 - Corrected During inspection R - Repeat Violation
I # NA NO I I Pts jGCjCDIj R
Personnel with infectious or communicable diseases restricted
3 1.5
1 2 1 1 1 Proper employee beverage or tobacco use 1 3 1,5 1 1 1 1
3
Hands clean avid proped,/ washed
4
2
4
IM ininnal bare hand contact with foods
3
1.1 st
5
Handwashing facilities provided
3
1,5
6 Food obtained from an approved source 4 2
7 Food received at proper temperature 3 1.5
8 Food In good condition, safe and unadulterated 3
9 Shetislock tags retained 2 1
j0j+Food
11
protected during atraoe, handling, display service a transportanon: written notice -for clean latess
F+d ,ntactsurf,a, dezmede"n'tjled 'P1,edrth1d and s,nitizers
12
Proper handling ofreturned, previously sensed, and adulterated food
2
1
13
Proper cooking time and temperature
4
2
14
Proper cooling
4
2
15
Proper reheating procedures
11
1 '5
16
Proper hot holding temperatures
4
2
17
Proper cold holding temperatures
4
2
18
Time as a public health control, procedures & records
3
1 5
..........
TE^ TUR9,P8 SkRyATIPNS ....................
......
Item
Location Temp Item Location Ternp Item
Location
Temp
chicken
off grill 187
cheese
cold hold 40
fish
walk in 38
ham
cold hold 40
I Li a �01 k I
spell
DENR 4007 (revised G11081 Pagel of2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: BISTRO127 Date, 03/29/2012 Current Establishment ID, 20180111§1
0000 RETAIL PS40�S
i
NA [NO I I Pts I'! GC I R
Toxic substances property identified, stared, used 1 3 1,5
Consumer advisory provided 1 2 1
Source in accardancewith 15A NCAC 18A .1700-. not & coldwater available, under pressure 1 3 1,5
Refrigeration and freezer capacity sufficient 1 5
Proper cooling methods used 2 1
Proper thawing methods used 1 '5
Thermometers provided and accurate 1 .5
Dry food stored properly & labeled accordingly 'l .5
Original container for storage of milk & shellfish 1 F5
281 1
1 insects, rcrdents, and animals not present
2 1
29
Clean clothes, hair restraints
30
Linens, cloths, & aprons properly used & stored
1 '5
31
gashing fruits & vegetables
1 5
32
Not used for domestic purposes
1 5
ENIM.111111111111
I n-u se ute nsils p rap arty stated
I,----- 1--l'I'll""I'll""'ll""I'll""II
Utensils & equipment property stored, air-dried, handled
EMIMMWM�
MW
Single-usetsm9le-service articles properly stored, handled, used
�m
MMM0�d
& non-food contact surraces easily cleanable & in good repair
---
Approved warewashing facilities of sufficient size
momWarewashlng
facilities rnalntained� tesli strips used
mom;
— — - — — -------------------------------------------------------------------------------------------------------
Food sery ice equipment and utensils approved
Imm
MMM
Non-food contact surfaces clean
mm
MENWastewater
discharged into approved, properly operating wastewater treatment & disposal systern� other
by-products disposed of properly
N o c ross-connectrons
ij
mmm"I"Todet
and lavatory facffities� supplied, property constructed, clean, good repair, signs: provided
Garbage properly handled & disposed, containers properly maintained
MM
MMMFloors,
F�:� -_ — — - ---------------------- - --
walls, ceilings properly constructed, clean, in good repair
MM
mom&
in good repair
MW
Storage: spaces clean, storage above floor, approved storage for mops, brooms, hoses,& other items
Doors self -closing where required; all windows screened
- ---------------------
OMEN
Total Deductions
It MEMO=
Successful, completed approved food safety training
COMMENTS. ATTACHMENTS: El
Inspction by; 1CMU HN
eES LD; 1055-Kain, Qreg
Report Received by:
Page 2 of2
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N.C, Department of Environment and Natural Resources Name: BISTRO 127
Division of Environmental He, � 01 2018011161
Food contact surfaces of equipment and utensils not cleaned or sanitized property.
40 CLEAN GRILL AREA
CLEAN SHELF AT PREP AREAS NEAR GRILL
CLEAN PASS THROUGH DAILY
CLEAN REFRIGERATION
Time In: 1
M
Time Out: 1 1 8 El
21
Total Time, 1 hr 13 minutes
19