HomeMy WebLinkAboutBistro 127 011161 03 18 14.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 [E Inspection F1 Re -inspection
City: HICKORY State: NC Date: 0 3 / 1 8 / ;Z 0 1 4 Status Code: A
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Zip: 28601 18 Catawba Time In: 1 0 : 1 0 0 pm Time Out: 1 1 : 3 0
County: m —0 Pm
MILLER ZOO, LLC TotalTime: lhi20minutes
Permittee.
Telephone: Cateoory #: 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 fGiadborne 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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equipment for temperature control
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rodents not present. no unauthorized
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Food received at proper temperature
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Washing fruits & vegetables
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Food contact surfaces- cleaned & sanitized
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dUrtiends&ileqduliepdmt& linens: properly stored.
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disposition of returnedpreviously Served.
reconditioned & unsafe food
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Single use & single -service articles: properly
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Proper date marking & disposition
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Time as a public health control: procedures&
records
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Hot& cold water available adequate pressure
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Plumbing installed. proper backflow devices
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Consumer advisory provided for raw or
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Sewage & wastewater properly disposed
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Toilet facilities� properly constructed . supplied
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Garbage & refuse properly disposed. facilities
maintained
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Food additives: approved & properly used
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Physical facilities installed, maintained & clean
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TGxicsubstances properly identified stored, & used
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Meets ventilation & lighting requirements;
�designated areas us used.
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Total Deductions:
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�Compliance with variance. specialized process
reduced oxygen packing criteria or HACCP planT4T
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North Carolina Departmentof Health & Human Services * Division of Public Health 0 Environmental Health Section * Food Protection Program
'�hoh's' DHHSis an equal opportunity employer.
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-Ifie-Inspection
Date: 03/18/2014
City: HICKORY
State: NC
Comment Addendum Attached? E]
Status Code: A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: 0 Municipal/Community
El On -Site System
Email 1:
Water Supply: 0 Municipal!Co mm unity
F-1 On -Site System
Permittee: MILLERZOO,LLC
Email 2:
Telephone:
Email 3:
Temperature Observations
Item Location Temp Item Location
Temp Item
Location Temp
tomatoe sliced cold hold 55
cheese cold hold 54
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 cocle-
20 -3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time[Temperature Control for Safet�y Food), Hot and Cold Holding - P
NEW REFRIGERATION UNIT SETTINGS OFF - CDI RE SET CONTROLS
MUST HOLD PHF BELOW 45 DEGREES
�111111 I CV-112 MIN] 21WAMIKSIZZ-11WIMMIS 10 IN171
54 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - #
CLEAN LIGHTING
First Last
Person in Charge (Print & Sign): M
First Last
Regulatory Authority (Print & Sign): GREG KAIN
REHS ID: 1655 - Mainz Greg Verification Required Date:
REHS Contact Phone Number
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
7� A&
Page 2 of _ F ood E stabtish meat In specfion Report, 312013