HomeMy WebLinkAboutBistro 127 011161 09 30 13.gk.pdfFood Establishment Inspection Report
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Esta b I is hm e nt N a M e: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST M Inspection F1 Re -inspection
City: HICKORY State: NC Date: 0 9 / 3 0 / ;Z 0 1 3 Status Code: A
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Zip: 28601 18 Catawba Time In: 1 0 : 3 a 0 pm Time Out: 1 a : 4
County: m — —e Pm
Permittee: MILLERZOO,LLC TotalTime: lhi32minutes
Telephone: Category #: IV
Wastewater System: RdMunicipal/Community E]On-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations:
WaterSupply: HI]Municipal/Community E]On-SiteSupply No. of Repeat Risk Factor/intervention Violations:
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Can tribut in g factors that increase the Chan. ce ufdeveloping fDodbDrne illness.
Public Health Interventions: Control measures to prevent fGGdborne illness or injury.
Good Retail Practices
Good Retail Practices: Preventative measuresto control the addition ofpathogens, chemicals,
and physical objects into foods.
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Water and ice from approved source
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No discharge from eyes. nose or mouth
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Approved thawing methods used
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preparation. storage & display
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Food received at proper temperature
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Food in good condition . safe & unadulterated
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Required records available � shellstock tags.
parasite destruction
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egetables
fruits & vegetables
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Food separated9 protected
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In -use utensilsproperly stored
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Food contact surfaces- cleaned & sanitized
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Utensils equipment&lnensproperly stored.
dried & handled
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Proper disposition of returned previously served
reconditioned & unsafe food
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Proper cooking time & temperatures
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Gloves used properly
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Proper reheating procedures for hot holding
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approvedcleanable, properlydesigned,
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usadevas hnfacilities installed. mantained. &HEEEtest steps
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Proper coldholding temperatures
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Non-food contact surfaces clean
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Proper date marking & disposition
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Time as a public health control: procedures &
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Hot& cold water availableadequate pressure
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Plumbing installed. proper backflow devices
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undercooked foods
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Sewage & waste water properly disposed
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Food additivesapproved 9 properly used
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Physical facilities installed. maintained 9 clean
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Meets ventilation & lighting requirements:
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Compliance with variance. specialized pro c eps, as n
reduced oxygen packing criteria or HACCP
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North Carolina Department of Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
4DHHSisan equal opportunity employer.
Ist A&
Page I of _ Food E stabtishment Inspection Report, 312013
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BISTRO 127 Establishment ID: 2018011161
Location Address: 2039 N CENTER ST
M Inspection F-IRe-Inspection
Date: 09130/2013
City: HICKORY
State: NC
Status Code: A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: 0 Municipal/Community
El On -Site System
Email 1:
Water Supply [E Municipal!C o mm unity
F-1 On -Site System
Permittee: MILLER ZOO, LLC
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location Temp Item Location
Temp Item
Location Temp
CHICKEN FLIP TOP 51
PASTA FLIP TOPry 50
SLICED FLIP TOP 50
HAM WALK IN 38
CHEESE WALK IN 37
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code_
21 3-501.18 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
CDI ICED PHF ITEMS AND REPAIRMAN CALLED
FLIP TOP REFRIGERATION NOT WORKING PROPERLY
a 4 I=][*] W.-go a g im a mil I[#] kq a I I k, I I 16-jo Loll &Tj'rL0j-w41gqLejj FJ LIME :4:4- L i!
45 4-202.16 Nonfood -Contact Surfaces - C - REPAIR RUSTY SHELVES, PAINT WOOD WITH HIGH GLOSS PAINT, REPAIR
CRACKED GASKETS
4-201.11 Equipment and Utensils -Durability and Strength - C - -- REPAIR REFRIGERATION
4-201.12 Food Temperature Measuring Devices - P - USE THERMOMETERS AND CHECK ALL REFRIGERATION FIRST THING
IN MORNING
4-20211 Food -Contact Surfaces-Cleanability - PF - REPAIR OR REPLACE CUTTING BOARDS AND DENTED OR OUT OF
SERVICE PANS
First Last
Person in Charge (Print & Sign): MARC SMITH
First Last
Regulatory Authority (Print & Sign): GREG KAIN
li�* �rlq M_
REHS Contact Phone Number ( -
Verification Required Date-
North Carolina Department of Health & Human Services 0 Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHH S is an equ al opportunity employer.
7� A&
Page 2 of _ F ood E stabtish meat In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
Estabfislmwt 10me: BISTRO 127 Estabfis'rm-wt ID: 2018011161
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code-
4-602.13 Nonfood Contact Surfaces - C
CLEAN SHELVES, REFRIGERATION, GRILL AREAS, REFRIGERATION AND DISH WASH ROOM AREAS
North Carolina Department of Health Human Services *Division of Public Health • Environmental Health Section • Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013