HomeMy WebLinkAboutBiscuitville 011113 12 17 12.jh.pdfFood Establishment Inspection Report
------- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- ------------------------------------ ----------------------------- -------------------------------------------------------- - ---------- - ------------ -----------------------------------------------------------------------------------------------
Establishment Name, BISCUITVILLE
Establishment ID: 2018011113
Date: I a / 1 7 / a 0 1 a Status Cordle, A
Time In: 0 a"' 0 am
01 : 41 @ pra Time Out, 0 1 : 4 2 P 4 M
Total Time; 1minute
Cate gory#: It
Establishment Type:
Instructions:
1. Fill in the information below for the
Food Establishment:
- --------- - - - ---------- - ---- - -- - ---------------- ---- - --- - -----------------
Location Address: 1110 LR BLVOSE
City: HICKORY
State, NC Zip- 28602
County: 18 Catawba
Permittee: BISCUrrVILLE INC
Telephone:
* Inspection
ORe-Inspection
Wastewater System:
@)Municipall"Community
OOn-Site System
Water Supply:
(J)Municipal/Community
OOn-Site System
2. Clickilfill the appropriate circle
For "IN, OUT, NIA, NIO".
IN= In Compliance, OUT= Not in compliance
NIO=Not Observed, NJA= Not Applicable
I Clickkheck the appropriate
Boxes for CDI andlor
CDI= ® During Inspection
R= Repeat Violation
VR= Verification Required
— — ---- -------------------------
4. Continue to page 2 for
"Good Retail Practices".
Risk factors. Coldn'butrog factors that increase the chance of developing foodboirtre illness,
Public Health linteroenflons., Contric I me as fires to pieveitt (a odb a rnir ill ness or injuvir,
— — ----------------- --- - ---------------
Compliance Status r'..: Mnf
0 () JPW Present; Uernerssttation Uertillcatian by accredited
OUT N/A program and perforfir duties
Q Management, employees knowledge; responsibliher 000
OUT & tepotling 3 1 5 0
Proper use of re pisding, restriction & exclusion 0 0 0
OUT 3 i's 0
ifv_1 T Proper "ling, tasting.,, drinking, or tobacco use 2 1 I �., 1 11-11
OU1 0
4 0 No discharge from eyes, nose, and mouth 000
IN OUT I I I O's 0
Hands clean & properly washed 00 0
OUT 4 2 0
0 No bare hand contact with RTE foods or pre -approved 0 0 0
T N/0 alternate procedure properly allowed 3 1,5 0
0 OUT Handwashing sinks supplied & accessible (2 1 ) () 0
0
W
Food obtained from approved source
0
t OUT
2 1 0
10 0 0 Food received at proper temperature
lN OUT 110
0 0 0
2 1 0
�1 -11
—00
f Food it) good crindifion, safe & unadulterated
11
0 0 ()
000
17 OUT0
2 1 0
Required records available, shellstrick tags, parasite e
12 (200UT JA
0 0
010
NO/O des1welmn
2 1 0
'-J N/A Food separated & protected U U U
trick, 3 1 ,5 0
_l, Food -contact surfaces: cleaned & sanilized
I () I ()
lIT 3 1,5 0
0 Ptoperd*positnon ofreturned, prevrously served, 0 0 0
OUT recondiponed,&unsafe food 2 1 0
C1 t1'r (1) Proper cooling rime & temperatures 00 0
OUTNIA N/0 3 15 0
0 0 Proper reheating procedures for hot holding 00 0
O(JTN/A 10 3 14 0
0
0 () Proper cooling lame & temperatures 0 () 0
OUT Is A NO 3 16 0
0 00 Proper hot holding temperoures 0
OUT NIA N/0 3 1,5 0
0 (3 t Proper cold holding teperatures 0110
AN /A NrO m3 5 0
o 0() Pieper date marking & disposition () () Q-)
OUT N/A N/01 3 1,5 0
9 0 Time as a public health conlrol procedures & records 0 0 0
O'U)T 114 N 10 1 1 2 1 0
IN OUT
.��O U �TN 1A
Node Carolina Department of Heal If &Human Services Division of Public Heath
Section 0 Ford Protection program
Pagelof_ food Establisurniont Inspection Repart, V24112 N �OPJr 1`71A
su nri er a dvisory provid 9 d for raw of u n dercooke d 10 0 0
s 1 0,5 0
d foods u sed, pre hibine d foods not offered a
d ad diliv a sapproved & pro perly us ed 0 10 0 5 0
000
�01 :OH`00�
c sobstarrocic properly idenfilied stored, & used 0100
nce with variance, specialize rociess c)
'M plan
oxygen packing criteria oar HA u 2 1
X
I
Food Establishment Inspection Report, continued
Establishment Name- BISCUITVILLE
Establishment ID, 2018011113
Instructions, continued: Good Retail Practices
01"Iffspi mg�* AM , I if a . I
10=10115#1KOJEUMISMA311MM11100 -
6. Click or check the appropriate
boxes for D. andfor
CDI= Corrected during Inspection
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deductions"
and record.
7. Sign and complete uSignature Block".
S. Fill in "No. Of Risk Factor
Intervention Violationsd and "No. of
Repeat Risk Factor Intervention
Violations". �J
9. Continue to page 3 for "Comment
Addendum to ood Establishment
Inspection Report".
---- — -------- :::
Siguature Block:
MW-Mi A DqM
i-erson in unarge ldr4int)
C64A,ittW
Personlin Mrge (Signatbre)
. . .... . .. ... .. .... J"'', - I
Regurit- y hority (Print)
01,
KOgUla �gn ure)
Contact Number:
Verification Required
REHSID: 1654 -Huffman, Jaison
--------- — -------
No. of Risk Factor/ No. of Repeat Risk
Intervention Fact#r/'l mtarvell-tt4n
Violations: 2 Violatio7
U:
preventative rne as ores to control the add inon of path o9errq,
chernicals, and physical objects into fieods.
Comphance. Status I OUT
if 0 Z;T Pasteurised eggs used where tertitiretl '1' 6-5 6
OUT
0 0 C
Water and ice, from approved source 2 10 0
0 ID Vanance obtained for specialized processing methods 0 0 (Z
IN OUT W?A 1 0 5 0
Ph, nI food property cooked for hot hotilling
Ila,
Approved thavving mothods used
oil!
IODINE!
Thermorrielers provided &accurate
MMIMMI
Food properly labeled, original container 12 r-11 (�
1
Insects & rodents not Present no unauthorized animals
Contamination prevented during food piepirianon,
sterna & display
Personat cle,vmluiess
cloths: property used & Stored
9 fruits & vegetables
In -use ulensiW properly stored I �' 0-5 _0 P 10
Utensils, ricluvipmem & linens luoperly stored. doled 000100
& handled 1 0,5 0
Singte-use & singte-service articles. properly0
stored & used
Gkrve�q used property 10 4000055U00O
451
fi U Equipment, food & non-food corilacl surfaces approved,
Q) U U
01010
OUT cleanable, property designed, constructed, & used
2 1 0
461
Warewashing facilities: stalled, maintained, & used;
"m
1
0 0 0
0
1 0 1 o
0 Ll T lest strips
1 05 0
47�
7 'D Non-ff ood contacl sovacps clean
OUT
00 0
- 2
L
0
1010
yyyy
48
7
0 Hot & cold water available: adequate pressure
71
UT
oo�r
-7
0 0 7c=F-T
10
0
()
0
0 0
00
49
ro Pturnbing installed, paper backdevices s
OUT ficror
0 0
2 1 0
0
Q 0
5D
0 Sewage & waste water properly disposed
OUT
0 0 0
2 1 0
0
0 0
51
Toilet facilities � properly constructed, supplied
_00
—
0
Q 10
OUT & clea vied
1 0,5 0
52
ORJT Grnba ge &refuse properly ihsposed;
000
0
10 0
0 11 facitifirr s maintained
1 0.5 0
53
IN 0A,,, Physical facilities installed, maintained & clean
7 0
0 15
1 a
0
0
0 0
00
54
0 Meals ventilation & lighting raquiremen1b;
0 n_ 0
0
t -
0
OUT designated areas used
1 0.5 0
1
Total Deductions
15
North Carolina Department ofHealh & Human Serm'es # Divimon of Public Heath
Enviraninernal He all h Section* Food Protrechon Program
Food 7$2012 Forte 2ol-
1%
Comment Addendum to Food Establishment Inspection Report
Establishment Nalne:_ISCLJITVILLE
Establishment ID: 2018011113
11110=
Location Address: 1110 LR BLVD SE
City: HICKORY State� N C
County- 18 Catawba Zip - 28,602
Water Supply: 0 Munidpall/Communily 0 Ori-Sirte System
Permittee. BISCUITVILLE ING
Status Code: A
Category#: It
Telephone: - I L_
Temperature Observations 1
-- -------------------- - ---------- — -------------------- - ----------- __ __ --" - ------•- -- -- --- --- - - - --- --- --- - --- ----- ----- ----- ----- ----- --- -------------------- - - - - - - - ------------- - - - - -------------------- -_ 1-1.
Item Location Terrip Item Location Terrip Item Location Temp
Observations and Corrective Actions
Viotations cited in, this report Mist be corrected Rhin the time frames below, or as stated in sections 8-405 11 of the food code,
14 1,THOROUGHLY WASH, RINSE, SANITIZE MULTI -USE EQUIPMENT AFTER EACH USE: PANS GREASY/DIRTY. PLACED IN
DISH AREA
011111111 11110121,31:1 1 "No "1110 a"
North Carohna Department of He a4h &Human Services 0 Drimon of Public Heafth 0 Environmental Health Section *Food Protection Progtam
Page 3 of Food Establishment Instreefianittep(at,712012 N,C Department ofKevilth and Human Services Is an equM opportunly employer and prowler