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Home My WebLink AboutBack Yard Burgers 011220 02 18 13.ls.pdfFood Establishment Inspection Report rw r Establishment ID: 201801122 Score: 95.5 Date: aa/r 8 /aa 13 Status Code: A am Time In: 0 a : r 3 @ pm Time Out: a : 4 5 * pm Total Time: 32 minultes Category #: ti Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 1854 CATAWBA VALLEY BLVD City: HICKORY State: NC Zip: 28602 County: 1 Catawba Permittee: ANIL PATEL 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 Q IN OUT NIA program and perform duties 2 0 0 0 0 2 4) 0 Management, employees knowledge, responsibilities 000 0 0 0 N OUT & reporting 3 1.5 0 3 @ 0 Proper use of reporting, restriction & exclusion 0 0 0 0 0 0 IN OUT 3 1.5 0 food Hygip, c 4 0 O@T Proper eating tasting drinking, or tobacco use 0� 0 4) 0 0 0T No discharge from eyes, nose, and mouth 0 0 0IN o 0 0 5 * 0 Hands clean & properly washed 00 0 IN OUT 4 2 0 0 0 No bare hand contactwith RTE foods orpre-approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 � Handwashing sinks supplied & accessible 0 0 0 0 0 0 00 9 0T Food obtained from approved source 0 0 0 0 0 0 IN 2 1 0 0 0 0 * Food received at proper temperature 0 0 0 0 N OUT N10 2 1 0 11 ON 0T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 0 0 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 @ 0 Food -contact surfaces: cleaned &sanitized 00 0 IN OUT 3 1.5 0 0 0 0 �� 0 Proper disposition of returned, previously served, 00 0 0 0 0 N OUT reconditioned, &unsafe food 2 1 0 15 * 0 0 0 Proper cooking time & temperatures 03 0 0 0 IN OUTN/A N10 1.5 00 17 0 0 0� Proper reheating procedures for hot holding 0 0 0 0 IN OUTN/A N10 3 1.5 00 18 ('� 0 0 0 Proper cooling time &temperatures 0 0 0 0 0 0 IN 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 00 0 010 IN OUTN/A N10 1.5 00 21 � 0T 0 0 Proper date marking & disposition 0 0 02 0 10 0 0 @ 0 Time as a health control: & records 00 0 22 IN OUTN/A N10 public procedures 2 1 0 0 0 0 Q 0 (1) Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NIA foods 105 0 0 0 0 24 4 00 0 Pasteurized foods used; prohibited foods not offered 0 1O O 0 0 0 25 � 00 0 Food additives: approved & properly used 0 0 0 0 0 0 25 Toxic substances properly identified stored, & used 000 IN OUT NIA 2 1 0 0 0 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: BACKYARD BURGERS Establishment ID: 201801122 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 BJ,ock: Person in Char a (Print) it Person in Charge (Signature) Regulato uthori (Print) eg na ure) 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: - 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 � 00 Pasteurized eggs used where required 0 0 0 0 0 0 29 4 00 Water and ice from approved source 0 0 0 0 0 0 30 0 0(1) IN OUT N/AFood Variance obtained for specialized processing methods 0 0 0 0 0 Temperature Control 31 0 Proper cooling methods used; adequate equipment for 00 0 0 0 0 IN OUT temperature control 1 0.5 0 32 * 0 Plant food properly cooked for hot holding 0 0 0 0 0 0 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 Q OUT Thermometers provided & accurate 0 0 0 0 0 0 Find Identification, _ _2653 .. 35 S 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Pretvention of Food Contamination: .2i352, .2453, 2054, :2 ,55, .2i 57 36 � Insects & rodents not present; no unauthorized animals 0 o 0 o 0 0 00 37 Q 0 Contamination prevented during food preparation, 00 0 0 0 0 IN OUT storage &display 2 1 0 38 IN 00 Personal cleanliness 0 0 0 0 0 0 39 * 00 Wiping cloths: properly used & stored 0 0 0 0 0 0 40 @ 00 Washing fruits & vegetables 0 0 0 Proper Use of Utensils.... . 2,,53,,.25i54.... ........... 41 0 0@ In -use utensils properly stored 1004) 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 0 * 0 0 0 0 N OUT stored & used 1 0.5 0 44 @ 00 Gloves used properly 00 0 0 0 0 Utensils and Eq Ipment � 5.53, . 554. 5 3 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 0 Warewashing facilities: installed, maintained, & used; 0 0 0 0 0 0 IN OUT test strips 1 0.5 0 47 0 @ IN OUT Non-food contact surfaces clean 0@0 1 0.5 0 0 0 0 Physical Facilities .. 2554, :2555,; ,25i59 48 Q 00 Hot & cold water available; adequate pressure 0 0 0 0 0 0 49 Z 00 Plumbing installed, proper backflow devices 0 0 0 0 0 0 50 4 00 Sewage & waste water properly disposed 0 0 0 0 0 0 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 53 0 a IN OUT Physical facilities installed, maintained & clean 0* 0 1 0.5 0 0 0 0 54 0 Meets ventilation & lighting requirements; 0 0 0 0 0 N OUT designated areas used 1 0.5 0 Total Deductions: 45 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 BURGERS Location Address: 1854 CATAWBA VALLEY BLVD City: HICKORY State: NC County: 18 Catawba Zip: 28602 Wastewater System: @ Municipal/Comm unity 0 On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: ANIL PATEL Establishment ID: 2018011220 Date: 02118/2013 Status Code: A Category #: tI Email 1: Email 2: Email 3: Telephone. I ITemperature Observations Item Location Temp Item Location Temp Item Location Temp HAMBURGER GRILL 164 CHICKEN HOT HOLD 144 CHILI HOT HOLD 144 CHILI WALK IN COOLER 43 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. 4 EMPLOYEE DRINKS FOUND ON FOOD PREP AREAS. DRINKS WERE MOVED TO APPROVED LOCATION. 2-401.11 Eating, Drinking, or Using Tobacco 41 ICE CREAM SCOOP9_ff ERE BElITG^ELD-lJVT'TATER TNAT-1TAS 1OT SA-(1ITIZER OR41ADER CO(IT11111011 S FLOn'. SCOOPS WERE REPLACED WITH CLEAN SCOOPS AND PLACED IN ICE BATH. 3-304.12 In -Use Utensils, Between -Use Storage 43 C111PS AT DRIVE TARU#Gil� MAD SPLATTER FROM MfUl�-�I��ViG�'IE Oft RIITIS771EED TV%EEP CPS PROTECTE1 WITH PLASTIC. CUP WERE REPLACED. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing 45 REPLACE/ CLEAN ANY BROKEN/DIRTY COOLER GASKETS REPAIR DOOR ON CABINET AT FRONT HAND SINK. 4-101.19 Nonfood -Contact Surfaces North Carolina Department of Health& Human Services 0 Division of Public Health 0 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: BACKYARD BURGERS Establishment ID: 2018011220 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 CLEAN ALL EQUIPMENT AS NEEDED THROUGHOUT CLEAN COOLER AT FRONT REGISTER. CLEAN STORAGE RACKS AND COUNTERS AS NEEDEN, 4-602.13 Nonfood Contact Surfaces 53 REPAIR BROKEN TILE ON BASEBOARDS AT BACK DOOR AND THROUGHOUT As NEEDED. REPAIR WALL TILE AT ICE CREAM COOLER IN FRONT, AND FRONT HAND SINK CABINET. 6-201.11 Floors, Walls and Ceilings-Cleanability I/ Spell North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program N.C.Department of Health and Human Services is an equal opportunity employer and provider. Page 4 of - Food Establishment Inspection Report, 7f2012