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Home My WebLink AboutBack Yard Burgers 011219 10 17 12.pl.pdfFood Establishment Inspection Report r YARD BURGER Establishment ID: 2018011219 Score: 94.5 Date: r 6/ r 7 0 1) Status Code: A 0 am Time In: 1 0: 5 9 0 pm Time Out: 1 2: 3 5 pm Total Time: 1hr 16 minutes Category #: ti Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 2391 N CENTER ST City: HICKORY State: NC Zip: 28601' County: 1 Catawba Permittee: BYB GROUP OF HICKORY LAC Telephone: Inspection ORe-Inspection Wastewater System: Municipal/Community QOn-Site System Water Supply: QMu n icipal/Community QOn-Site System 2. Clicklfill the appropriate circle For "IN, OUT, NIA, NIO". IN= In Compliance, OUT= Not in compliance N1O=Not Observed, NIA= Not Applicable 3. Clicklcheck the appropriate Boxes for CDI andlor R, VR. CD1= Corrected During Inspection R= Repeat Violation VR= Verification Required 4. Continue to page 2 for "Good Retail Practices". 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 Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance of developing foodborne illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Compliance Status I our UI R uR 0 0 PIC Present; Demonstration -Certification by accredited 0 IN 0 NIA 1program and perform duties 2 0 2 0 ) Management, employees knowledge, responsibilities 0 0 11 N OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 0IN 0 0 0 0 1.50 food Hygip, c 4 0 8T Proper eating tasting drinking, or tobacco use 0 0 } 0 0 5 No discharge from eyes, nose, and mouth .5 0 0 0 IN OUT 1 5 N 0T Hands clean & properly washed 00 0 0 0 0 0 0 No bare hand contact with RTE foods orpre-approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 0'* Handwashing sinks supplied & accessible 0 4 0 0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 ( 2 1 0 0 0 0 Food received at proper temperature 0 0 0 0 N OUT N10 2 1 11 S 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 0 7 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT NIA N10 destruction 2 1 0 13 0 0 0 Food separated & protected 00 0 IN OUT NIA N10 3 1.5 0 0 0 0 14 N 0T Food -contact surfaces: cleaned &sanitized 00 0 0 0 0 3 1.5 0 1� 0 Proper disposition of returned, previously served, 00 0 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 16 !S� 0 0 0 Proper cooking time & temperatures03 0 0 0 IN OUTN/A N10 1.5 00 1i� 0 0 0 Proper reheating procedures for hot holding 0 0 0 IN OUTN/A N10 3 1.5 ,18 0 0 0 Proper cooling time &temperatures 0 0 0 0 0 0 IK OUT NIA N10 3 1.5 0 19 0 0 0 Proper hot holding temperatures 0 0 0 0 3 1.5 0 20 ± 0 0 0 Proper cold holding temperatures 0 010 IN OUTN/A N10 1 3 1.5 0 21 0T 0 0 Proper date marking & disposition 0 0 0 02 0 IN 1.50 22 (S 0 0 0 Time as a public health control: procedures & records 00 0 0 0 0 IN OUTN/A N10 2 1 0 0 0 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NI foods 105 0 0 0 0 24 0 0 S, Pasteurized foods used; prohibited foods not offered 0 0 0 0 0 0 IN OUT NIA 3 1.5 0 25 0 00 Food additives: approved & properly used 0 0 0 0 0 0 25 0 0 Toxic substances properly identified stored, & used 0 0 0 0 0 2 1 0 270 0 e Compliance with variance, specialized process, 0 0 0 IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BACK YARD BURGE Establishment ID: 2018011219 Instructions, continued: 5. Click the appropriate circle to fill-in for "IN, OUT, NIA, NI❑". IN= In Compliance, OUT= Not in compliance N10=Not Observed, NIA= Not Applicable 6. Click or check the appropriate boxes for CDI andlor R, VR CD1= Corrected during Inspection R= Repeat Violation VR= Verification Required Calculate the "Total Deductions" and record. 7. Sign and complete "Signature Block". 8. Fill in "No. Of Risk Factor Intervention Violations" and "No. of Repeat Risk Factor Intervention Violations". 9. Continue to page 3 for "Comment Addendum to Food Establishment Inspection Report". Signature Block: 0 )X�"Vw Person in Charge (Prilto Person in Charge [Signat ] P 4�4f_ A4 Lwl egulatory Authority [Print] egulalyy Au c rity [Signature] Contact Number: Verification Required Date: 1 1 1REHSID_: 2031 -Levin, Paige No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/I ntervention Violations: Violations: Good Retail Practices Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status OUT DI R VR afs FQ,,.od and! ..ater 2 .53, .2 55 28 OU0 Pasteurized eggs used where required 0 0 0 0 0 0 2 N 0� Water and ice from approved source 0 0 0 0 0 0 30 0 00 fV A Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control 3� 0 Proper cooling methods used; adequate equipment for 00 0 N OUT temperature control 1 0.5 0 32 0 Plant food properly cooked for hot holding 0 0 0 0 0 0 it 00 N0 33 '' 0 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 It IN OUT Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, _ _2653 .. 35 'N 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Pretvention of Food Contamination: .2�52 .24�53, 2554, :2 ,55, .2�57 35 0 Insects & rodents not present; no unauthorized animals 0 ' , 0 OUT 37 OUT storage &display 2 1 0 38 %0O Personal cleanliness 0 0 0 0 39 00 Wiping cloths: properly used & stored 00 0 0 0 0 40 N 00 Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of /Utensils... I I I I I I 11 1,2,53,,.2454, 41 DU0 In -use utensils properly stored 0 0 0 0 0 0 42 0 ''3 Utensils, equipment & linens: properly stored, dried 04 0 0 0 0 IN OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 00 0 0 0 0 N OUT stored & used 1 0.5 0 44 IN OO Gloves used properly 00 0 0 0 0 Utensils and Eq Ipmenk �2 .53, .2 54;25 3 ... . .. ... 45 40 Equipment, food & non-food contact surfaces approved 0 0 0 0 0 0 OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 0 0 0 0 0 0 IN OUT test strips 1 0.5 0 47 IN OUT Non-food contact surfaces clean 0(P0 1 0.5 0 Physical Facilities.. 2�54, .24i55 ,2555 48 � OU0 Hot & cold water available; adequate pressure 0 0 0 0 00 49 � OUT Plumbing installed; proper backflow devices 0 0 0 0 0 0 50 OU0 Sewage & waste water properly disposed 0 0 0 0 0 0 5,1 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 OUT & cleaned 1 0.5 0 52 OUT facilities maintained 1 0.5 0 53 0 OUT Physical facilities installed, maintained & clean � 0 0 0 0 0 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 55 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. BACKYARD BURGER Establishment ID: 2018011219 Date: 10117/2012 Location Address: 2391 1 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: BYB GROUP OF HICKORY LLC Telephone: Temperature Observations Item burgers Location hot holding Temp Item Location Temp Item Location Temp 147 salad walk in cooler 37 chicken hot holding 142 hot dogs hot holding 136 burgers mushrooms hot holding hot holding 127 145 chili hot holding 145 sliced prep cooler 43 cheese prep cooler 42 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 1 Must have person in charge who is food safety certified present at all times. North Carolina Department of Health& Human Services • Division of Public Health • Environmental Health Section • Food Protection Program 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: BACK YARD BURGER Establishment ID: 2018011219 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 19 Burgers i holding unit at 125. Must be held at 135 or i !. yFlies present during inspection. Roach on i i I! box. 42 Air dry all pans before stacking. 47Need to "`an: tops and sides of i e on i i doors. i ':` ilace cooler door gaskets o prep coolEs Moor tiles that had been replaced at walk in freezer have come off. bleeds repair. Clean floors thoroughly under all shelving and equipment. I/ Spell North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Programi N.C. D epartment of Health and Human Services is an equal opportunity employer and provider. ; Page 4 of Food Establishment Inspection Report, 7f2012