HomeMy WebLinkAboutBistro 127 011161 09 30 14.pl.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 By Inspection F1 Re -inspection
City: HICKORY State: NC Date: 0 9 / 3 0 / ;Z 0 1 4 Status Code: A
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Zip: 28601 18 Catawba Time In: 0 .1 : 0 1 . pm Time Out: 3 0 0 (k pm
County: m — —
Permittee: MILLERZOO,LLC TotalTime: 59minute�s
Telephone: (828) 855-1253 Category
Wastewater System: RdMunicipal/Community ElOn-Site System FDA Establishment Type:
No. of Risk Factor/intervention Violations: 3
WaterSupply: PI]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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Pasteurized eggs used where required
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'Employee
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Variance obtained for specialized processing
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Proper use of reporting. restriction & exclusion
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Proper eating. tasting. drinking. or tobacco use
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No discharge from eyes. nose or mouth
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❑Insects
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Food obtained from approved source
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Contamination prevented during food
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Food received at proper temperature
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Personal cleanliness El_
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Food in good condition . safe & unadulterated
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Required reco rd s available � shell stock tags .
parasite destruction
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washing fruits & vegetables El
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I Food separated & protected
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Food contact surfaces- cleaned & sanitized
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Utensils. equipment& linens: properlystored. t
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Proper disposition of returned previously served.
reconditioned � & unsafe food
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Single use & single -service articles: properly
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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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Equipment food food & non-food contact surfaces
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Proper cooling time & temperatures
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Proper cold holding temperatures
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Non food contact surfaces clean
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Hot & cold water available � adequate pressure
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Consumer advisory provided for raw or
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Sewage & waste water properly disposed
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Toilet facilities� properly constructed . supplied
cleaned
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Pasteurized foods used . prohibited foods not
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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 dentifed stored,
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Meets ventilation & lighting requirements:
designated areas used
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Total Deductions:
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Compliance with variance . specialized pro cepsiasn
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
'�hoh's' DHHSisan 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: 09130/2014
City: HICKORY
State: NC Comment Addendum Attached? E]
Status Code A
County- 18 Catawba
Zip: 28601
Category #: IV
Wastewater System: [9 Municipal/Community
El On -Site System Email 1:
Water Supply: 0 MunicipaUCo mm
unity
F-1 On -Site System
Permittee: MILLERZOO,LLC
Email 2:
Telephone: (828)855-1253
Email 3:
Temperature Observations
Item Location
Temp Item Location Temp Item
Location Temp
meat heat lamp
60
chicken walk in cooler 39
butter counter
65
chicken drawer cooler
40
steak drawer cooler
42
lettuce prep cooler
44
sliced tomato prpe cooler
42
pasta reachin cooler
40
steak walk in cooler
39
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 -
Must have person in charge with current food safety class onsite at all operating hours. Certificate must be onsi
2-102.12 Certified Food Protection Manager - C i
13 Steak and ground beef in walk in cooler on tray above fish. Store all raw meat products according to cook temp. Was moved.
3-302.11 Packaged and Unpackaged Food -Separation, Packaging, and Segregation - P
M11110- 0111=111 M r"* Air - 1,1100691
RONNIE! 1111211
First Last
Person in Charge (Print & Sign): mare smith maw
Paige First Levin Last
Regulatory Authority (Print & Sign):
F PU
REHS ID: 2031 - Levin, Paige 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 _ rood E stabtish meat In specfion Report, 312013
Comment Addendum to Food Establishment Inspection Report
EstablisIrwiTt 10me: BISTRO 127 Establis'twiTt 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-
39 Any towels used for cleaningl sanitizing work areas must be stored in a container of sanitizer. Do not leave dirty towels used for
hot pads lying on cutting boards.
3-304.14 Wiping Cloths, Use Limitation - C
cold water knob on one handsink not working during inspect�ion. Use other handsinks until repaire-d-
4-501.11 Good Repair and Proper Adjustment -Equipment - C
4-602.13 Ilonfood Conti�ct Surf,.�Rces - C
6-�03.11 Intiensity-Lighting - C
North Carolina Department of Health Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
DHHSis an equal opportunity employer.
A�
I/
Spell
Page 3 of Food Estab4shment In specfion Report, 312013