HomeMy WebLinkAboutBears Lair Visit 010353 06 01 12pm.pdfDivision of Environmental Healith
Establishment Name: BEARSLAIN
Location Address-, 625 7TH AV NE
r_q- HlCKORY — State' NG - Zip. 28601 r
Perrditteei SERVICESIINC
Mailing AddrLR CAMPUIS BOX 7476
City HlICKORY State _ Z Ip:
Score + i*r [. 26 06(b)j
Date-, 06/ 011a 0 1 2 Time, 1 1 4 0
Status Crid isk [:] 11 [E 11 [] III [:] IV
COUNY: 18
Current Establishment ID 1 2018010353
Previous Establistiment ID,
marl Address; Lat, Long.
inspection [:] ntarrie cihange CV visit Seating: VY aslewater Systems., [flH unrcipaucommunity [] an,81te Systern
Re4nSpection H CV FoHow-up Water Supply: Elm umcipauCornrnun1tyE]r),n-SRe Syrdem
Visit [:] Water sample taken todaY7
CRITICAL WOLATION RISK FACTORS
CrilicalViolarion RisX Factors= Conlrilruning factors that increaselhe chance of developing foocitiome illness
NA - Not Applicable NO - Not Observed GC -General: Comment CD1, -Corrected Dudng inspection R - Repeal: Violation
T___Pt_S___T_G _CTC_ `ffIT_R7
Personnel wit if Infectious or communicagle diseases restricted 1 3, 1,5
Proper employee beverage or lotracco use
Hands clean and properly washed 4 2
hi lininnal, Dare hand contact with foods 1 5
Handwashing facirdies proMed 3 75
6
Food obtained from an approved source
4
2
7
Food received at proper terns erature
3
1,5
8
Food in good condition, safe and unadulterated
5
9
Shellstock tags retained
2
1:
food protected during storage, handling, display, service transportation-, written notice rof clean plates
3
1,5
t10
I I
Food contact surfaces cleaned & sanitized, approved methods and sarulizers
3
1,5
1 2#
Proper handirng, of return ed, previously served, and adulterated food
2
1
13
14
Proper cooking, time and ternoerature 4 2
Proper cooling 4 2
15
Proper reheating proceduies 3 1,5
16
Proper hot holding temperatures 4 2
17
Proper cold hording temperatures 4•2
is
Time as a pub4c heaw) control, procedures& records 3 1,5
Item Location Temp item Location Ternic IIem Location romp
V1,
Spell
DENR 4007 (revised 0 1108) Page 1 of 2
Food Service Establishment Inspection NC Department of Environment & Natural Resources
Division of Environmental Health
BEAM LAR
Establishment Name;—... Date,- 0"1/2012 Current Establishnnerit ID�_ �018010�353��
GOOD RETAIL PRACTICES
maim
T ox re su ball a n c es p r op e fly We Odle d, stored, use d
Consumer adisrsary provided
Source In accordance with 15A N CA CIS A 17W hot& collawateravalitaole, under pro Ssure
jw�f�! e lli� 1 111 �l:
Refrigeration an dl freezer capacity sufficient
Proper cooring methods used,
Proper thawing methods u$ed
Thermamall provided and. accurate
Dry food -stored property, labeled accordingly
Original confaurrev for storage of rnflk & shellfish
insects, Todelds, and animals not present 2 1
Clean clothes, harr restraints',
Linens, cloths, & aprons properly used & stored 5
Washkrig fruits & vegetables .5
Not used for domestic purposes 1 5
In -use utensns properly stored 1 5
-7
ll 9 equipment properly stored, alir-dried,, handled 1 5
Angle-uWsingle-service articles properly stored, handled. used 1 5
36
Food, & non-food contact surfaces easiry deanable & in good repair
371
1 1 Approved warewashing facRibes on sufficient size
38
1 Warewashing fricillMes mairritained-1 test strips used
1
'5
39Food
service equipment and ulensft approved
1
5
40
twn-toad contact surfaces clean
1
'5
clVastewaler,discharged into approved, properly operating wastewater treatment & disposal system other
No cross-connectimns 'i I !�
Tollet and lavatory ll suirpheo, properly constructed, clean, good repair, signs provided 2
Garbage properly^ handled idlsposed, containers properly maintained
Ficurs, wads, ceilings properly constructed, clean, in good repair
Meets illumination requirements, shielded. fighting & ventilalion clean & m good repair 1 .5
Storage spaces clean, storage above floor approved storage for maps, brooms, hoses, & other items 1 _5
S
Hoofs sett -closing where required all armclows screened
Total Deductions 0
Successrufly completed apprDved food safety trainrno
COMMENTS:
Inspection by:
Report Received tpy. V
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ATTACHMENTS: 1:3
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Page 2 of 2
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