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HomeMy WebLinkAboutBistro 127 011161 09 13 12.gk.pdfFood Establishment Inspection Report Establishment Name: BISTRO 127 Establishment ID: 2018011161 Score: 97 Date: 09 1 13 120 12 Status Code: A am Time In: 1 : 4 9 @ pm Time Out: : 0 & pm Category #: 4 Establishment Type: Instructions: Location Address: 2039NCENTERST City: HICKORY State: NC Zip: 28601' County: 18 Catawba Permittee: MILLER OD, LLC Telephone: (Inspection QRe-Inspection Wastewater System: (Municipal/Community OOn-Site System Water Supply: (Municipal/Community OOn-Site System North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Page f of Food Establishment Inspection Report, 7f2gf 2 Compliance Status OUT o o IPIC Present; Demonstration -Certification by accredited IN OUT NIA program and perform duties 200 0 0 0 0 2 } 0' Management, employees knowledge, responsibilities 000 0 0 0 N OUT & reporting 3 1.5 0 3 0 QT Proper use of reporting, restriction & exclusion 0 * 0 0 10 oo i Hygi Cri 4 0T Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 0T No discharge from eyes, nose, and mouth 0 0 0 o 0 0 5 A 0T Hands clean & properly washed 0 0 0 o o No bare hand contact with RTE foods orpre-approved 0 0 0 OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 f 0T Handwashing sinks supplied & accessible 0 0 0 0 0 0 9 6 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 10 0 0 Food received at proper temperature 0 0 0 IN OUT N10 2 1 00 11 @ 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 0 o Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT NIA N10 destruction 2 1 0 13 O� 0 0 0 Food separated & protected 0 0 0 IN OUT NIA N10 3 1.5 0 0 0 0 14 0 Food -contact surfaces: cleaned &sanitized o 0 0 IN OUT 3 1.5 0 0 0 0 �� o Proper disposition of returned, previously served, 00 0 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 15 * 0 0 0 Proper cooking time & temperatures 03 0 0 0 IN OUTN/A N10 1.5 00 1 i(3 0 0 0 Proper reheating procedures for hot holding03 0 0 0 IN OUTN/A N10 1.5 00 18 0 0 0� Proper cooling time &temperatures 0 0 0 0 0 0 IN OUTN/A N10 3 1.5 0 19 � 0 0 0 Proper hot holding temperatures 0 0 0 IN OUTN/A N10 3 1.5 00 20 0 * 0 0 Proper cold holding temperatures 0 0 IN OUTN/A N10 1 3 1.5 0 21 0 �T 0 0 Proper date marking & disposition 0 00 4 0 0 10 22 * 0 0 0 Time as a public health control: procedures & records 0 0 0 0 0 0 IN OUTN/A N10 2 1 0 0 o Consumer advisory provided for raw or undercooked o 0 0 23 IN OUT NIA foods 1 0.5 0 0 0 0 24 0 00 Pasteurized foods used; prohibited foods not offered 0 1.50 0 0 0 0 0 25 0 0U0T * Food additives: approved & properly used 0 0 0 0 0 0 25 0U0T 0 Toxic substances properly identified stored, & used 0 0 0IN 0 0 0 27 0 0 * Compliance with variance, specialized process, 000 N OUT NiA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BISTRO 127 Establishment ID: 2018011161 Instructions, continued: Signature Block: P M oW i rt Charge (Print 15`6%on%&VaYge (Signature) Regulato Authority (Print) ":. Z f r—S Regulatory Authority (Signature) Contact Number: ( ) - Verification Required Date: 1 1 REHS ID: 1666 - lain, Greg No. of Risk Factor I nterventlon Violations: No. of Repeat Risk Factor/l ntervention Violations: Good Retail Practices Good Retail Practices: Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status IOUT oil R uR oafs Food and! W.ater 2�.�3,,.2�.55 205,3 28 0T Pasteurized eggs used where requireIN d 0 0 0 0 0 0 29 IN �T Water and ice from approved source 2 1 0 0 0 0 30 0 IN 00 Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control .. ..... . 2,,53,,.2454­, 31 Q 0 Proper cooling methods used; adequate equipment for 0 0 0 IN OUT temperature control 1 0.5 0 32 0 Plant food properly cooked for hot holding 0 0 0 0 0 0 00 N0 33 @ 0 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/C 1 0.5 0 34 Q 00 Thermometers provided & accurate 0 0 0 0 0 0 Fo,od Identrfloation .. _2653 .. 35 (E) 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Prevention of Food Contamination .2i , .2is 3, .2054, : ,,56, .2i 57 36 @ 0T Insects & rodents not present; no unauthorized animals 0 0 0 0. 37 Q 0 Contamination prevented during food preparation, 00 0 0 0 0 IN OUT storage &display 2 1 0 38 e 0T Personal cleanliness 0 0 0 0 39 � 0T Wiping cloths: properly used & stored 0 0 0 0 0 0 40 IN 0T Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of Utensils.... . 2,,53,,.2454..... ........... 41 11 0T In -use utensils properly stored 0 0 0 0 00 42 @ 0 Utensils, equipment & linens: properly stored, dried 00 0 0 0 0 IN OUT & handled 1 0.5 0 43 4) 0 Single -use & single -service articles: properly 00 0 0 0 0 IN OUT stored & used 1 0.5 0 44 Q OT Gloves used properly 00 0 0 0 0 utensils and Equipment < �2�.,53,,.24i�4, ;2663 45 (N 0 Equipment, food & non-food contact surfaces approved, 00 0 0 0 0 IN OUT cleanable, properly designed, constructed, & used 2 1 0 46 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 IN OUT test strips 1 0.5 0 47 IN OUT Non-food contact surfaces clean 00 1 0.5 0 Ph sioal Facilities, I ,,, ,,2�.,54, :24i�5, 205 48 � OT Hot & cold water available adequate pressure 0 0 0 0 0 0 49 40 0T Plumbing installed; proper backflow devices 0 0 0 0 0 0 50 � 0T Sewage & waste water properly disposed 0 0 0 0 0 0 51 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 IN OUT & cleaned 1 0.5 0 52 0 Garbage & refuse properly disposed; 00 0 0 0 0 IN OUT facilities maintained 1 0.5 0 53 0 ** OUTysical Phfacilities installed, maintained & clean 0 0 0 0 0 0 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 IN OUT designated areas used 1 0.5 0 Total Deductions: 3 North Carolina Department of Health & Human Services • Division of Public Health Environmental Health Section • Food Protection Program Food Establishment Inspection Report, 7f2012 Page 2 of Comment Addendum to Food Establishment Inspection Report Establishment Name: BISTRO 127 Location Address: 2039 IN CENTER ST City: HICKORY State: NC County: 18 Catawba Zip: 28601 Wastewater System: @ Municipal/Comm unity 0 On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: MILLER ZOO, LLC Telephone: Establishment ID: 2018011161 Date: 09113/2012 Status Code: A Category #: 4 Email 1: Email 2: Email 3: Item HAM Location COLD HOLD Temp Item Location Temp Item Location Temp 51 SLICED COLD HOLD 50 WHOLE HAM WALK IN 40 TURKEY WALK IN 40 BEEF WALK IN 39 CHEESE PIZZA AREA 41 SAUSAGE PIZZA AREA 41 F-AMIDAWA4NW-11110911 ■ I 20 GRILL LINE REFRIGERATION NOT HOLDING TEMPERATURE REQUIRED HAM AND SLICED TOMATOES PLACED ON ICE CDI REPAIRMAN ■ North Carolina Department of Health& Human Services • Division of Public Health • Environmental Health Section • Food Protection Program *S1 Page 3 of Food Establishment inspection Report, 7f2012 N.C.Department of Health and Human Services is an equal opportunity employer and provider. Comment Addendum to Food Establishment Inspection Report Establishment Name: BISTRO127 Establishment ID: 2018011161 I/ Spell old , avalwaffelawlawiTfil v W-112,111"M ff-g I NX41 IN a I MA 2 Mr-11 :4 North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program N.C.Department of Health and Human Services is an equal opportunity employer and provider. Page 4 of - Food Establishment Inspection Report, 7f2012