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Home My WebLink AboutBistro 127 011161 12 20 12.gk.pdfFood Establishment Inspection Report Establishment Name: BISTRO 127 Establishment ID: 2018011161 Score: 96.5 Date: r 2/ 2/. a z. Status Code: A am Time In: 0 a : 4 4 pm Time Out: 4 : 0 6 * pm Total Time: 1 hr 22 minutes Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 2 39 N CENTER ST City: HICKORY State: NC Zip: 28601' County: 1 Catawba Permittee: MILLER OD, LLC 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 0 IN OUT NIA program and perform duties 2 0 2 0 Management, employees knowledge, responsibilities 000 N OUT & reporting 3 1.5 0 3 @) 0T Proper use of reporting, restriction & exclusion 0 � 0 0 0 1� food Hygip, c 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 0IN o 0 0 s 0T Hands clean & properly washed 00 0 0 0 No bare hand contact with RTE foods orpre-approved N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 8 6 Handwashing sinks supplied & accessible 0 0 0 0 0 0 00 9 0T Food obtained from approved source 0 0 0 0 0 0 2 1 0 0 0 0 Food received at proper temperature O 0 0 0 OUT N10 N O 2 1 p 11 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 IN 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 0 0 0 Food separated & protected 00 0 IN OUT NIA N10 3 1.5 0 0 0 0 14 0 e Food -contact surfaces: cleaned &sanitized 0 0 IN OUT 3 1.5 0 0 0 �� (} 0 Proper disposition of returned, previously served, 00 0 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 15 (�V 0 0 0 Proper cooking time & temperatures 0 0 0 IN OUTN/A N10 3 1.50 1 i� 0 0 0 Proper reheating procedures for hot holding 0 0 0 0 IN OUTN/A N10 3 1.5 ° 0 0 0 Proper cooling time &temperatures 0 0 018 0 0 0 N OUTN/A N10 3 1.5 0 19 � 0 0 0 IN OUTN/A N10 Proper hot holding temperatures 00 0 0 0 3 1.5 00 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 0IN 02 0 1.50 22 �T ) 0 Time as a public health control: procedures & records 00 0 0 0 0 IN 0 0 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NIA foods 105 0 0 0 0 24 INS oU0 0 Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 0 OUT * Food additives: approved & properly used 0 0 0 0 0 0 25 IN 00 0 Toxic substances properly identified storedN/A, & used 0 0 0 0 0 0 27 0 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: BISTRO 127 Establishment ID: 2018011161 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: AA -Person Ihnh Aharge [Print] PerOMn Charge (Signature) 6f Z4, ulat y Authority (Print) ��q qI.q Regulatory Authority (Signature) Contact Number: ( ) - Verification Required Date: 1 1 IREHS : 1655 - Fain, Greg' No. of Risk Factor/ No. of Repeat Risk I ntervention Factor/1 ntervention Violations: 1 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 ® OUT Pasteurized eggs used where required 0 0 0IN Q Q Q 29 IN 00 Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 * Variance obtained for sN/Apecialized processing methods 0 0 0 0 0 0 Food Temperature Control 31 Q 0 Proper cooling methods used; adequate equipment for 00 0 0 0 0 IN OUT temperature control 1 0.5 0 32 00 Plant food properly cooked for hot holding 0 0 0 0 0 0 INS OU0 N0 33 00 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N10 1 0.5 0 34 * 00 Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, _ _2653 .. 35 () 0 Food properly labeled: original container 0 0 0 0 0 IN OUT 2 1 0 Prevention of Food Contamination: .2552, .2553, 2554, :2 ,55, .2557 36 @ 0 Insects & rodents not present; no unauthorized animals 00 0 0 0 0 IN OUT 2 1 0 37 0 Contamination prevented during food preparation, 0 0 0 0 0 0 IN OUT storage &display 2 1 0 38 IN 00 Personal cleanliness 0 0 0 0 39 IN 00 Wiping cloths: properly used & stored 0 0 0 0 0 0 40 IN 00 Washing fruits & vegetables � 0 0 0 Proper Use of Utensils.... . 2,,53,,.25i54.... ........... 41 0 IN OUT In -use utensils properly stored 0 0 0 1 0.5 0 0 0 0 42 @� 0 Utensils, equipment & linens: properly stored, dried 00 0 0 0 0 IN OUT & handled 1 0.5 0 43 @ 0 Single -use & single -service articles: properly 00 0 0 N OUT stored & used 1 0.5 0 44 ® 0 IN OUT Gloves used properly 00 0 1 0.5 0 0 0 0 Utensils and Eq ipment 1111�25.53,,.25i54,,;2563 45 ? 0 Equipment, food & non-food contact surfaces approved 0 0 0 0 0 0 IN OUT cleanable, properly designed, constructed, & used 2 1 0 45 Q 0 Warewashing facilities: installed, maintained, & used; 0 0 0 IN OUT test strips 1 0.5 0 47 IN OUT Non-food contact surfaces clean 00 1 0.5 0 0 00 Physical Facilities,; l ,,, ,,2554, :25i55, ,2059 ... . .. ... ....... 48 Q 00 Hot & cold water available; adequate pressure 0 0 0 0 0 0 49 e 00 Plumbing installed; proper backflow devices 0 0 0 0 0 0 50 * 00 Sewage & waste water properly disposed 0 0 0 0 0 0 51 0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 N 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 (�4 IN OUT Physical facilities installed, maintained & clean (k 0 0 1 0.5 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: 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: BISTRO 127 Location Address: 203 CENTERST 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: MILLER ZOO, LLC Establishment ID: 2018011161 Date: 12/20/2012 Status Code: A Category #: IV Email 1: Email 2: Email 3: Telephone. Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHICKEN OFF GRILL 187 POTATOES COLD HOLD 42 BEEF WALK IN 41 CHEESE WALK IN 41 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. 14 4-01.11 (A) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils WASH RINSE AND SANITIZE SLICER IN PLACE THEN COVER WITH A FOOD GRADE BAG FOR PROTECTION FROM CONTAMINATION CLEAN CONTAINERS HOLDING FOOD CONTACT UTENSILS AND LIDS r1tonfood PLEASE PULL OFFALL Y. AREAS AN PIZZA AREA AND +1 AT f. CLEAN REFRIGERATION, DISH MACHINE AND STORAGE AREAS i 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. D epartment of Health and Human Services is an equal opportunity employer and provider.