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Home My WebLink AboutBackstreets 011132 12 17 12.ls.pdfFood Establishment Inspection Report Establishment Name: BACKSTREETS Establishment ID: 2018011132 Score: 96.5 Date: r2/r7/.az.Status Code: A am Time In: 1 0: 5 0 0 pm Time Out: 1: 5 1 0 pm Total Time: 1 minute Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 242 14TH AVE NE City: HICKORY State: NC Zip: 28601 County: 18 Catawba Permittee: BACKSTREETS GRILL IN'' 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 oI I R I uR 0 0 IPIC Present, Demonstration -Certification by accredited 0 0 OUT NIA program and perform duties 2 0 0 0 0 Employee,Health.... 12 2 o Management employees knowledge; responsibilities 000 0 IN OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 1.50 0 0 0 0 0 4 0T Proper eating, tasting, drinking, or tobacco use 0 0 0 0 0 0 5 0T No discharge from eyes, nose, and mouth 0 0 0 ONO 0 I Preventing, Coritaminaltion by Hands .2t .24 3, .2055,1 ,,5 s o Hands clean& properly washed 00 0 0 0 0 OUT 4 2 0 0 0 No bare hand contactwith RTE foods orpre-approved 00 0 0 0 0 OUT N/0 alternate procedure properly allowed 3 1.5 0 $ OUT Handwashing sinks supplied & accessible 0 0 0 0 0 0 9 0T Food obtained from approved source o 0 0 0 0 0 2 1 0 10 V Food received at proper temperature o 0 0 0 0 0 INOUTOUOT 11 't 0 Food in good condition, safe & unadulterated o 0 0 0 0 0 IN OUT 2 1 0 12 0 0 0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 IN OUT NIA N10 destruction 2 1 0 13 N GOUT N/A NOp Food separated & protected 00 0 0 0 0 3 1.5 0 14 o Food -contact surfaces: cleaned &sanitized 00 0 h OUT 3 1.5 0 0 0 0 �� 0 Proper disposition of returned, previously served, 00 0 0 0 0 OUT reconditioned, &unsafe food 2 1 0 1611 0 0 0 Proper cooking time & temperatures 03 0 0 0 OUT NIA N10 1.5 00 17 0 0 0 Proper reheating procedures for hot holding 00 0 0 0 0 f� OUT NIA N/0 3 1.5 0 18 0* 0 0 Proper cooling time &temperatures 0 t 0 0 0 0 IN OUTN/A N10 3 1.5 0 19 1 O0UTN/A O Proper hot holding temperatures 00 0 0 0 0 3 1.5 0 20 0 �T 3 0 Proper cold holding temperatures o@ 0 0 0 0 3 1.5 0 21 oT 0 0 Proper date marking & disposition 0 0 0 02 0 1f 1.50 22 0 0 10 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 1 OUT NIA foods 105 0 0 0 0 24 0 OU0 X Pasteurized foods used; prohibited foods not offered 01O O o 0 0 25 10 OUT 0 Food additives: approved & properly used 0 0 0 0 0 0 2s 00 0 Toxic substances properly identified stored, & used 000 0 0 0 2 1 0 270 0 Q Compliance with variance, specialized process, 000 IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 0 0 0 Food Establishment Inspection Report, continued Establishment Name: BACKSTREETS Establishment ID: 2018011132 P 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: j C, P rson in Charge [Print] Pe on in Charge [Signature] e ator ity [Print] Regulatory Au ority [Signature] Contact Number: () - Verification Required Date: 1 1 IREHS ID: 18 - Sears, Luke No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/1 ntervention Violations: 2 Violations: Good Retail Practices Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Compliance Status IOUT DI R VR oafs FQ,,.od and W,,ater .25.53,,.25i55, 20511 28 Z 00 Pasteurized eggs used where required 0 0 0 0 0 0 29 S OUT Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 (specialized obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control .. .........53,.54111111111111 3� 0 Proper cooling methods used; adequate equipment for 00 0 OUT temperature control 1 0.5 0 32 t 00 Plant food properly cooked for hot holding 0 0 0 0 0 0 DU0 N/A 33 ` 0 0 0 Approved thawing methods used 00 0 0 0 0 IN UT NIA N/O 1 0.5 0 34 DU0 Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, ...553 .. 35 0 Food properly labeled: original container 0 0 0 0 0 0 f OUT 2 1 0 Pretvention of Food Contamination: .2552, .2553, 2554, :2 ,55, .2557 35 Insects & rodents not present; no unauthorized animals 0 o 0 o 0 0 it DU0 37 } 0 N OUT storage &display 2 1 0 38 DU0 Personal cleanliness 00 0 0 0 0 39 DU0 Wiping cloths: properly used & stored 0 0 0 0 00 40 OUT Washing fruits & vegetables 0 0 0 0 0 0 Proper Use of Utensils.... . 2,,53,,.25i54.... .......... 41 OUT In -use utensils properly stored 0 0 0 0 00 42 0 Utensils, equipment & linens: properly stored, dried 00 0 OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 00 0 0 0 0 OUT stored & used 1 0.5 0 44 I DU0 Gloves used properly 00 0 0 00 Utensils and Eq Ipment �25.53, .2554;25 3 .. .. .. 45 0 Equipment, food & non-food contact surfaces approved 00 0 0 0 0 IN OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 IN OUT test strips 1 0.5 0 47 IN 00 Non-food contact surfaces Mean 0 0 0 0 0 0 Physical Facilities . ,54, :25i55,;,25i59 48 00 Hot & cold water available; adequate pressure 0 0 0 0 00 49 00 Plumbing installed; proper backflow devices 0 0 0 0 00 50 i 00 Sewage & waste water properly disposed 0 0 0 0 0 0 5� 0 Toilet facilities: properly constructed, supplied o 0 0 0 0 0 OUT & cleaned 1 0.5 0 52 0 Garbage & refuse properly disposed; 00 0 0 0 0 I OUT facilities maintained 1 0.5 0 53 0 * IN OUT Physical facilities installed, maintained & clean 0 @ 0 1 0.5 0 0 0 0 54 0 Meets ventilation & lighting requirements; 00 0 0 0 0 OUT designated areas used 1 0.5 0 Total Deductions: 15 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. BACKSTREETS Location Address: 24214TH AVE NE City: HICKORY State: NC County: 18 Catawba Zip: 286 1 Wastewater System: @ Municipal/Community Q On -Site System Water Supply: @ MunicipallCommunity Q On -Site System Permittee: BACKSTREETS GRILL INC Establishment ID: 2018011132 Date: 12/17/2012 Status Code: A Category #: I' Email 1: Email 2: Email 3: Telephone. Temperature Observations Item Location Temp Item Location Temp Item Location Temp 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. 18 TURKEY COOLING IN COOLER WAS 80FAND HAD BEEN THERE FOR 2HRS. MUST COOL ITEM TO 70F' WITHIN 2HRS AND TO 45F WITHIN 4HRS. TURKEY BREAST WAS SLICED AND PLACED IN FREEZER TO FINISH COOLING.. 20 TUNA WAS OUT OF COLD HOLDING TEMPERATURE OF 45F. HOLD ITEMS COLD AT OR BELOW 45F. 1,90Y.141111 il��f+f"' c r . _ . . _ . ,srrrtt■'il)[KNZN'■^'' North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program " g, } Page 3 of Food Establishment Inspection Report, 7f2012 N.C. D epartment of Health and Human Services is an equal opportunity employer and provider.