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Home My WebLink AboutBack Yard Burgers 011219 01 03 13.pl.pdfFood Establishment Inspection Report r YARD BURGER Establishment ID: 2018011219 Score: 96 Date: a z/ a 3 a z 3 Status Code: A am Time In: 1 1: 1 4 0 pm Time Out: 1 2: 3 5 IS pm Total Time: 1 hr 21 minutes Category #: ti Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 2391 N CENTFR 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 fS 0 0 IPIC Present; Demonstration -Certification by accredited 0 Q IN OUT NIA program and perform duties 2 0 0 0 0 2 � 0 Management, employees knowledge, responsibilities 000 0 0 0 N OUT & reporting 3 1.5 0 3 0T Proper use of reporting, restriction & exclusion 0 � 0 0 0 IN 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 0 o 0 0 5 44 0 Hands clean & properly washed 00 0 IN OUT 4 2 0 0 0 No bare hand contact with RTE foods or pre -approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 0 � Handwashing sinks supplied & accessible 0 0 (S (1)0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 IN 2 1 0 0 V Food received at proper temperature 0 0 0 0 0 0 INOUTOU0 11 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 IN 12 00 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 IN 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 OUT reconditioned, &unsafe food 2 1 0 15 0 0 0 Proper cooking time & temperatures 03 0 0 0 OUTN/A N10 1.5 00 17 : 0 0 0 Proper reheating procedures for hot holding 0 0 0 0 N OUT NIA N10 3 1.5 00 $ 0 0 0' Proper cooling time &temperatures 0 0 0 0 0 0 N OUTN/A N10 3 1.5 0 19 ID IN OOUTN0 N0 Proper hot holding temperatures 00 0 0 0 0 3 1.5 0 20 16 0 0 0 Proper cold holding temperatures 0 010 IN OUTN/A N10 1 3 1.5 0 21 Proper date marking & disposition 010 o * 0 0 1ON OUTN0 N0 22 0 0TN� 0 Time as a public health control: procedures & records 00 0 0 0 0 0 0 (3 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NIA foods 105 0 0 0 0 24 0 oU0 % Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 0 0 Food additives: approved & properly used 000 0 0 0 IN OUT NIA 1 0.5 0 2s 00 0 Toxic substances properly identified stored, & used 000 0 0 0 2 1 0 27 0 0 & 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: 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: f A r% ,- a i Person in Charge [Print] Person in Charge [Signature] r egulatory Authority [Print] r eg tory Authority [Signature] Contact Number: () - Verification Required Date: 1 1 1REHSID_: 2031 -Levin, Paige 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 DU0T Pasteurized eggs used where required 0 0 011 0 0 0 29 DU0T Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 Variance obtained for specialized processing methods 0 0 0 0 0 0 Food Temperature Control .. .........53,.54 3� 0 Proper cooling methods used; adequate equlpmentfor 00 0 N OUT temperature control 1 0.5 0 32 Plant food properly cooked for hot holding 0 0 0 0 0 0 IN OUT N0AN10O 330 0 0* Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 `� OUT Thermometers provided & accurate 0 0 0 0 0 0 Find entrfloation, _ _2653 .. 35(91 0 Food properly labeled: original container 0 0 0 0 670 IN OUT 2 1 0 Pretvention of Food Contarnination: .2552, .2553, 2554, :2 ,55, .2557 35 Insects & rodents not present; no unauthorized animals 0 0 0 0 0 0 IN 00 37 0 Contamination prevented during food preparation, 0 0 N OU storage &display 2 1 0 38 I0N OUT Personal cleanliness 00' 0 0 39 OUT Wiping cloths: properly used & stored 0 0 0 0 0 0 410 DUDT Washing fruits & vegetables 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 0 0 0 OUT & handled 1 0.5 0 43 0 Single -use & single -service articles: properly 0 0 0 0 00 N OUT stored & used 1 0.5 0 44 IN OUT Gloves used properly 00 0 0 00 Utensils and E qulpment �25.53,.2554;253 ... . .. ... ....... 45 0 (N Equipment, food & non-food contact surfaces approved 07 0 0 0 0 N OUT cleanable, properly designed, constructed, & used 2 1 0 45 0 Warewashing facilities: installed, maintained, & used; 00 0 0 0 0 OUT test strips 1 0.5 0 47 0 IS IN OUT Non-food contact surfaces clean 0.:0 1 0.5 0 �� Physical Facilit`ies ... 2554, .25i55 ,2559 48 00 Hot & cold water available; adequate pressure 0 0 0 0 00 49 j OUT Plumbing installed; proper backflow devices 0 0 0 0 00 50 N OU0T Sewage & waste water properly disposed 0 0 0 0 00 5� 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 N OUT facilities maintained 1 0.5 0 531 0 0S Physical facilities installed, maintained & clean 0 0 0 010 54 ' 0 Meets ventilation & lighting requirements; 00 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 4 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 BURGS Establishment ID: 2018011219 Date: 01103/2013 Location Address: 2391 N CENTER ST City: HICKORY State: NC County: 18 Catawba Zip:28601 Wastewater System: @ Municipal/Community Q On -Site System Water Supply: @ MunicipallCommunity Q On -Site System Permittee: BYB GROUP OF HICKORY LLC Telephone: Temperature Observations Item mushrooms Location hot holding Temp 162 Item Location Temp Item Location Temp baked potato hot holding drawer 196 burgers hot holding 154 baked potato hot holding drawer 198 au jus hot holding 154 chili walk in cooler 40 chili chicken hot holding hot holding 142 140 lettuce walk in cooler 40 cheese walk in cooler 40 tomatoes prep cooler 40 chicken just fried 169 hot dogs 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. Make sure all handsinks have d wash signs.Printed some. 21 All i eat, potentiallyo ii refrigeration o more ♦ be _i, for 7 days as long as held at 41 or below. ISIRIM111 Ill • i i i ..=. . 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. 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. 47 Need to "` around drawers on hit holding unit, coolerdoors, i z. i gaskets, and all other hand contact 53 Baseboard freezer still missing. 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