HomeMy WebLinkAboutBistro 127 011161 06 14 13.ls.pdfFood Establishment Inspection Report
Establishment ID: 2018011161
Date: 0 6/ 1 4 / ) 0 1 3 Status Code:
Time In: 0 1 @ p Time Cut: _ 1 * p
Total Time: 1 hr 14 minutes
Category #: IV
Establishment Type:
Instructions:
1. Fill in the information below for the
Food Establishment:
Location Address: 0
City: HICKORY
State: NC Zip: 2861'
County: 18 Catawba
Permittee: MILLER OD, LLC
Telephone:
Inspection
ORe-Inspection
Wastewater System:
Qlttlunicipal/ o munity
OOn-Site System
Water Supply:
(*Municipal/Community
OOn-Site System
2. Click/fill the appropriate circle
For , NIO
IN= In Compliance, OUT= Notr r .
N/O=N ot Observed, N/A= NotApplicable
3. Click/check the appropriate
Boxes for i and/or
CDI= Corrected During Inspection
RepeatViolation
Verification-• •
Continue4. • •.+a 2 for
"Good Retail Practices".
North Carolina: Department ofH ea-fth5 Human Services* Csirismn. of Public H ea-fth
Environmental Health Section • Food Prmtectian Prcgram
Page 1 of Food Establishment Inspection Report, 712012
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 food borne illness or injury..
Compliance Status I OUT f}l It IVR
Q o o IPIC Present. Demonstration -Certification by accredited o 0
IN OUT NIA program and perform duties 2 p 0 0 0
o
Management. employees knowledge; responsibilities
000
0
0
0
IN
OUT
& reporting
3 l s 0
3
(0
0T
Proper use of reporting restriction & exclusion
0 0
0
0
0
t�crd
1'ly�te►�tl?� Prates
... ...o'�lrf ."....
4
(0
0T
Proper eating tasting; drinking or tobacco use
0 0 0
0
0
0
5
e
0T
No discharge from eyes nose; and mouth
0 0 0
o
0
0
6
0
Hands clean & properly washed
0 0 0 0
0
0
IN OUT
4 2 p
o o
No bare hand contact with RTE foods or pre -approved
0 0 0
IN OUT NIJ
alternate procedure properlyallowed
3 1.5 0 0
0
0
8
Hand+wvashing sinks supplied & accessible
0 0 0 0
0
0
I O0
9
� 0T
Food obtained from approved source
0 0 0
0
0
0
2 1 0
tU
* 0 0
Food received at proper temperature
0 0 0
0
0
0
IN f7UT NIJ
11
in good condition safe & unadulterated
0 0 0
o
0
0
IN OUTFood
o 0 o
Required records available shellstock tags parasite
0 0 012
0
0
0
IN OUT NSA NfJ
destruction
2 1 0
3 0 (1� 0 0 Food separated & protected o 4) o
IN OUT NIA N/O 3 1.5 ll o 0 0
14 0 Food contact surfaces cleaned & sanitized
IN OUT 3 1� 00 0 0
o Proper disposition of returned, previously served; 00 015 0 0 0
IN OUT reconditioned & unsafe food 2 1 0
16
(� 0 0 0
Proper cooking time & temperatureso 0
0
0
0
IN OUTNIA NIJ
10
7
Q 0 0 0
Proper reheating procedures for hot holding o 0 0
0
0
0
IN OUTNIA NIJ
1
�[$
0 0 0
Proper cooling time &temperatures 0 0 0
0
0
0
IN OUTNIA NIJ
3 1.5 0
19
® 0 0 0
Proper hot holding temperatures
0
0
0
IN OUTNNIJ
IA
3 1�
20
(�4 0 0 0
Proper cold holding temperatures
01010
IN [IUTNIA NIJ
1� 0
21
0 (2rlT 0 0
Proper date marking & disposition 01� *
0
0
22
0 0 * 0
Time as a public health control: procedures & records 00 0
IN OUTNIA NIJ
2 1 ll
0 0 (g) Consumer advisory provided for raw or undercooked 0 0
23' IN OUT NIA foods 1 005 ll o 0 0
2 fIN C0 0 Pasteurized foods used prohibited foods not offered 0 10 0 o 0 0
25 0 C0 Food additives approved & properly used 0 0 0 0 0 0
26 I' C0 0 Toxic substances properly identified stored & used 000
2 1 0 0 0
0
o 0(3 complfancewith variance specialized process; 000
IN OUT NIA reduced oxygen packing criteria or HACCP plan 2 1 0 o 0 0
Establishment Name: BISTRO 127
Establishment ID: 2018011161
EMEMSENE=
5. Click the appropriate circle to fill-in
for "IN, OUT, NIA, NIO".
111Q_ W=_ cm
W. M.-M
6. Click or check the appropriate
boxes for CDI and/or
CDl= Corrected during Inspectio
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deduction:1
r.ad record.
8. Fill in "No. Of Risk Factor
Intervention Violations" and "No. of
Repeat Risk Factor Intervention
Violations". I
dommmum
First Last
I a I/A Miller
Person in Charge (Print)
f Fuladn in Charge (Signature)
First Last
GREG KAIN
kegiulatory Authority (Print)
,e
egfflafory Aut city (Signature)
Contact Number- ( —) -
Verification Required Date:
REHS ID: 1655 - Kain, Greg
Violations.
IS. -I
Good Retail Practices
Preventative measures to control the addition of pathogens.
chemicals, and physical objects into foods.
Compliance Status
I OUT
11001
R
IVR
$
ll�ood and
.....
W ater ..
28
(N
IN O0 UT
Pasteurized eggs usewhere required
Ptd d
0 0 0..0..0...0
1 os
—
29
M11110-0
IN OUT
from approved source
Watd i er and f
0 0
2 1 0 0
0
0
0
30
0 0 (2�
IN OUT N/A
Variance obtained for specialized processing methods
0 0 0
1 os 0
0
0
0
.. 6 4 .....................
5 . ...................
11111111111111111,
31
(1) 0
Proper cooling methods usedadequate equipmentfor
0 0 0
0
0
0
IN OUT
temperature control
1 os 0
32
0
Plantfood properlycooked for hotholding
0 0 0
0
0
0
IN OUT N/AN/O
1 os 0
33
f 0 0 0
Approved thawing methods used
0 0 0
0
0
0
IN OUT N/A N/O
1 os 0
34
4
IN O0 UT
Thtdd & t
Thermometers provided accurate
1 0 0 os 0 0
0
0
0
Wentift cattonI .......................... 26�,,; IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
35�0
Food properly labeled . original container
000
� 0
0
� 0
IN OUT
2 1 0
Pre
ritt'I
Ve Food
,!C ontamtnaffon, ��2,,,457,, �265
3, 2
26,57 ......
......
I
36
0
Insects & rodents not present. no unauthorized animals
0 0 0
0
0
0
III OUT
2 1 0
37
*F 0
Contamination prevented during food preparation.
0 0 0
0
0
0
IN OUT
storage & display
2 1 0
38
0
RJ OUT
Personal cleanliness
0 0
0
1 os 0
0
0
1 0
3 9
0
IN OUT
Wiping cloths � properly used & stored
1
0
1 os 0
0
00
4 0
(it 0
IN OUT
Washing fruits & vegetables
0 0
0
1 os 0
0
00
Proper
Ju seof U
tensft 2,651, � 16,54 .......................
. ...................
111111111111111,,
41
0
IN OUT
In -use utensils: properly stored
0
1 os 0 0 0
0
00
42
_0
Utensils. equipment & linens: properly stored . dried
0 0 0
0
00
44 OUT
& handled
1 os 0
43
P 0
Single use & single -service articles: properly
0 0 0
0
00
OUT
stored & used
1 os 0
44
0
IN
Gloves used properly
0* 0
1 os 0
0
00
45�
IS 0
Equipment. food& non-food contact surfaces approved.
0 0 0
0
00
IN OUT
cleanable, properly designed. constructed,& used
2 1 0
46
0 0
Warewashing facilities: installed, maintained, & used,
0 0 0
0
00
IN OUT
test strips
1 os 0
47
OUT 0 *
IN
Non-food contact surfaces clean
0 @ 0
1 os 0
0
00
PhyssCitcaal,
4j, �20
48
(k OUT
IN 0
Hot & cold water available adequate pressure
0 0 0
2 1 0
0
00
49
X
Plumbing installed. proper backflow devices
00
2 1 0 0
0
0
0
50
IN OUT
Sewage & waste water properly disposed
0 0 0
2 1 0
0
0
0
51
(k 0
Toilet facilitiesproperly constructed. supplied
0 0 0
0
0
0
IN OUT
& cleaned
1 os 0
52
0
Garbage & refuse properly disposed.
0 0 0
0
0
0
IN OUT
facilities maintained
1 os 0
53
0
IN OUT
Physical facilities installed, maintained & clean
0 0 0
1 os 0
0
0
0
54
Meets ventilation & lighting requirements-
0 0 0
0
0
0
IN OUT
designated areas used
1 os 0
Total Deductions:
25
North Carolina Department ofHeafth & Human Services* Djyisiian ofPublic Heafth
Environmental Health Section 0 FuGd Protection Program
Food Establishment Inspection Report, 7t2012 Paget of
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BISTRO 127
City: HICKORY State: NC
County: 18 Catawba Zip:286t11'
Wastewater System: Q MunicipaliCommunity Q on -Site System
Water Supply: } Municipalt'Comm unity Q on -Site System
Permittee: MILLER ZOO, LLC
Establishment ID: 2018011161
Date: 06/14/2013
Status Code: A
Category ##: IV
Email :
Email 2:
Email 3:
Teleplhone:
Temperature Observations
Item Location Temp Item Location Temp Item Location Temp
HAM. WALK IN 40
FISH RAW
WALK IN
38
BEEF
WALK IN
38
SLAW
PREP
43
SOUP
HOT HOLD
144
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 405.11 of the food code_
s Potentiallys rtd (Time/Temperature Control forro Date Marking
POINTSDATE MARK ALL PHIF ITEMS AFTER OPNING OR REPACKAGING AND PLACING IN REFIRFIGERATION
TAKEN GENERAL COMMENT
44 MUST USE GLOVES AT SANDWICH PREP CDI GLOVES•
i(B)-(D) Gloves, Use Limitations
i1?It _lr�� i�7i �ldlf7 tllail. 1►i[1 :�1:7 ^ ,1'r1I117i7�g7. ' offJ' s
North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program '
r
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