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Home My WebLink AboutBistro 127 011161 03 12 13.gk.pdfFood Establishment Inspection Report Establishment Name: BISTRO 127 Establishment ID: 2018011161 Score: 96.5 Date: 0 3/ 1 2/ a a z 3 Status Code: A am Time In: 0 2: s J A pm Time Out: 0 4: 3 6@ pm Total Time: 1 fir 44 minutes Category #: IV Establishment Type: Instructions: 1. Fill in the information below for the Food Establishment: Location Address: 2039 N CENTER ST City: HICKORY State: NC Zip: 28601' County: 1 Catawba Permittee: MILLER OD, LLC Telephone: j 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 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 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 5 e 0 Hands clean & properly washed 00 0 0 0 0 IN OUT 4 2 0 If0 0 No bare hand contact with RTE foods or pre -approved 0 0 0 OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 ON 00 Handwashing sinks supplied & accessible 0 0 0 0 0 0 9 e 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 00 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT NIA N10 destruction 2 1 0 13 S 0 0 0 Food separated & protected 00 0 IN OUT NIA N10 3 1.5 0 0 0 0 0 e Food -contact surfaces: cleaned &sanitized 0 Q 0 �4 IN OUT 3 1.5 0 0 0 �� (S0 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 0 0 0 IN OUTN/A N10 3 1.50 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 0 0 0 3 1.5 0 20 (1� 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 02 0 10 22 0 0 S 0 Time as a public health control: procedures & records 00 0 0 IN OUTN/A N10 2 1 0 Q 0 Consumer advisory provided for raw or undercooked 0 0 0 23 IN OUT NIA foods 105 0 0 0 0 24 0 oU0 4) Pasteurized foods used; prohibited foods not offered 01O O 0 0 0 25 0 00 * 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 Q 0 0 Compliance with variance, specialized process, 0 0 0 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". SignatureEAock: ers n in Charge [Print] LJ§bP Charge [Signature] (J--- Z& r 1 ICE' Reg at r Authority [Print] Regu atory 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, 205.8 28 � 00 Pasteurized eggs used where required 0 0 0 0 0 0 29 * 00 Water and ice from approved source 0 0 0 0 0 0 30 0 IN 00 0 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 0 Plant food properly cooked for hot holding 0 0 0 0 0 0 00 N0 33 (N 0 0 0 Approved thawing methods used 00 0 0 0 0 IN OUT NIA N/O 1 0.5 0 34 O 00 Thermometers provided & accurate 0 0 0 0 0 0 Find Ideripfication, •.. _2653 .. 35 @ 0 Food properly labeled: original container 0 0 0 0 0 0 IN OUT 2 1 0 Pretvention 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, 00 0 0 0 0 IN OUT storage &display 2 1 0 38 ( 00 Personal cleanliness 0 0 0 0 0 0 39 S OUT Wiping cloths: properly used & stored 0 0 0 0 0 0 40 INS 0U0T Washing fruits & vegetables 0 0 0 Proper, Use of Utensils.... . 2,,53,,.25i54.... 41 IN 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 00 0 0 0 0 N OUT stored & used 1 0.5 0 44 00 Gloves used properly o 0 0 0 00 Utensils and Equipment ... ....A,53,,.25i54,,;2663 ,... . .. ... ....... 45 Q 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 O T Non-food contact surfaces clean 1 00 0.5 0 0 0 0 Physical Facilit`ies.. .25.54, :25i55, , 559 48 ® 0 IN OUT Hot & cold water available. adequate pressure 0 0 0 2 1 0 0 0 0 49 ( IN 00 Plumbing installed. proper backflow devices 0 0 0 0 0 0 50 4) 0 IN OUT Sewage &waste water properly disposed 000 2 1 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 IN OUT Physical facilities installed, maintained & clean 0 0 1 0.5 0 0 0 0 54 0 Q Meets ventilation & lighting requirements. 0 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: BISTRO127 Location Address: 2039 CrT6RST City: HICKORY State: C County: 18 Catawba Zip:28601 Wastewater System: @ Municipal/Community Q On -Site System Water Supply: @ MunicipallCommunity Q On -Site System Permittee: MILD ZOO, LLC Establishment ID: 2018011161 Date: 03/12/2013 Status Code: A Category #: IV Email 1: Email 2: Email 3: Telephone. Temperature Observations Item Location Temp Item Location Temp Item Location Temp SHRIMP OFF GRILL 158 COLD HOLD 40 COLD HOLD 39 COLD HOLD 44 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 4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using i erg TEST FRONT AND REAR DISH MACHINES FOR PROPER SANITIZER CONCENTRATIONS- FRONT MACHINE OUT OF RE FILLED REFRIGERATIONCLEAN - UNDER GRILL WHERE PANS ARE STORED, SHELVES AS NEEDED, WAIT AREA CABINETS AND •r 1T r _ s 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.