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Home My WebLink AboutBackstreets 011132 03 12 13.ls.pdfFood Establishment Inspection Report Establishment Name: BACKSTREETS Establishment ID: 2018011132 Score: 97 Date: a 3/ r a/ a 0 1 3 Status Code: A Time In: 3 1: 4 Jo pm Time Out: 1 a: 3 5 4 pm Total Time: 33 minutes 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 our oI I R I uR 0 0 IPIC Present; Demonstration -Certification by accredited 0 Q OUT NIA program and perform duties 2 0 0 0 0 2 (It 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'N 1� o d Hygip, c Practices.. Iiiiiiiiiiiiiiiii,26.. ,,.24i� .. 4 0T Proper eating tasting drinking, or tobacco use 0 0 0 0 0 0 0T No discharge from eyes, nose, a* mouth 0 0 0 o 0 0 it 5 (4 0 Hands clean & properly washed 00 0 0 0 0 IN OUT 4 2 0 0 0 No bare hand contact with RTE foods orpre-approved 00 0 N OUT N10 alternate procedure properly allowed 3 1.5 0 0 0 0 8 I fi OUT Handwashing sinks supplied &accessible 0 0 0 9 0T Food obtained from approved source 0 0 0 0 0 0 1N 2 1 0 10 4 Food received at proper temperature 0 0 0 0 0 0 INOUTOUOT 11 �T Food in good condition, safe & unadulterated 0 0 0 0 0 0 12 0 Q y0 Required records available: shellstock tags, parasite 0 0 0 0 0 0 N OUT N1A 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 �4 INOUTOUT Food -contact surfaces: cleaned &sanitized 0 V 0 0 0 3 1.5 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 1 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 (i� 0 0 0 Proper date marking & disposition 00 0 02 0 IN OUTN/A N10 3 1.5 0 22 0 0 0 Time as a public health control: procedures & records 0 0 0 0 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 00 G) Pasteurized foods used; prohibited foods not offered 0 1O O 0 0 0 25 4 00 0 Food additives: approved & properly used 0 0 0 0 0 0 25 IN 00 0 Toxic substances properly identified stored, & 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: BACKSTREETS Establishment ID: 2018011132 Instructions, continued: 5. Click the appropriate circle to fill-in for "IN, OUT, NIA, NI❑". IN= In Compliance, OUT= Not in compliance N/O=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: Peorson in Charge [Print] tll� 41 6 Per on in Charge [Signature] Regulatory Authority [Print] Regulatory ignatur ] Contact Number 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 l l l 111.25,53,,.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 0* 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 0N Plant food properly cooked for hot holding 0 0 0 0 0 0 100 N0gN100 33 0 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 Fin d Identrflcation, •.. _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 IN 00 Personal cleanliness 0 0 0 0 0 0 39 S OUT 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 ( 00 In -use utensils properly stored 0 0 0 0 00 42 @ 0 Utensils, equipment & linens: properly stored, dried 00 0 0 0 0 IN OUT & handled 1 0.5 0 43 (b 0 Single -use & single -service articles: properly 00 0 0 0 0 N OUT stored & used 1 0.5 0 44 � DU0 Gloves used properly 00 0 0 0 0 Utensils and Equipment ,,,l�25.53,,.25i54,,;2563 ,... ........ 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 0 IN OUT Non-food contact surfaces clean 00 1 0.5 0 0 0 0 Physical Facilities.. 2554, :25i55 ,2559 48 00 Hot & cold water available; adequate pressure 0 0 0 0 00 49 � 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 5� (1)0 Toilet facilities: properly constructed, supplied 0 0 0 0 0 0 N OUT & cleaned 1 0.5 0 52 Q 0 Garbage & refuse properly disposed; 00 0 0 0 0 IN OUT facilities maintained 1 0.5 0 53 10N OUT Physical facilities installed, maintained & clean 0 @ 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: 3 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: 242 14TH AVE NE City: HICKORY State: NC County: 18 Catawba Zip: 28601 Wastewater System: @ Municipal/Comm unity 0 On -Site System Water Supply: @ Municipal/Community 0 On -Site System Permittee: BACKSTREETS GRILL INC Establishment ID: 2018011132 Date: 03/12/2013 Status Code: A Category #: IV Email 1: Email 2: Email 3: Telephone. I ITemperature Observations Item Location Temp Item Location Temp Item Location Temp RAW PREP COOLER 43 LETTUCE PREP COOLER 4:j CHICKEN PREP COOLER 41 STEAK PREP REACH IN COOLER 41 EGGS WALK IN COOLER 41 -SOUP WARMER 12 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. M. LTAM12TOTO Z"OOLING SOUP IN DEEP PAN IN REACH IN. COOL PRODUCT IN ICE BATH STIRRING OFTEN OR IN SHALLOVT1 PAII IN COOLER. rl�j 44PAIRIAMIM1150 Z"LEAN OUTSIDE OF COOLERS AND UNDERNEATH HANDLES AS REEDEDI: CLEAN INSIDE OF DESERT COOLER TO REMOVE FOOD DEBRIS CLEAN FOOD PRE AREAS AS NEEDED 1 M a W—Al 109 1 ATITI; I a V = W-11 1211 M Rj i I A 1 9 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: BACKSTREETS Establishment ID: 2018011132 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. 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