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HS REVIEW 97579 zi242 HARNETT COUNTY PLAN REVIEW APPLICATION COVER LETTER FOOD SERVICE ESTABLISHMENTS Review for Compliance with NC Rules Governing the Sanitation of Food Service Establishments (15A NCAC 18A .2600) All items are to be submitted through the Central Permitting Office at 108 East Front St., Lillington, NC 27546 or by mail to PO Box 65, Lillington, NC 27546. You may contact the Central Permitting Office at 910- 893 -7525, Ext. 2. However, please contact our office wit questions regarding the contents of this application. The North Carolina Rules Governing the Sanitation of Food Service Establishments require that plans be submitted for approval prior to construction / renovation / modification / change ofownership of such facilities by the local Health Department. Plans are reviewed using North Carolina's "Rules Governing the Sanitation of Food Service Establishments," 15A NCAC 18A .2600. You may view these rules at www.deh .enr.state.nc.us /ehs /rules.htm or obtain a copy from our office at 307 Cornelius Harnett Boulevard, Lillington, NC 27546. For additional information regarding facility design and layout, you can access the "Guidelines for the design, installation and construction of food establishments in North Carolina" by going to the web page: http: / /www.deh.enr.state:nc.us /ehs /food /plan2.htm . Plans for franchised, chain, and prototyped facilities are required to be submitted to the North Carolina Department of Environment and Natural Resources, Division of Environmental Health, Facility and Plan Review Unit, Room 1A109, 2728 Capital Blvd., Raleigh, NC 27604. Checks must be made payable to DENR/EHSS. If you have questions, contact one of the following Food and Lodging staff listed below at 910- 893 -7547: Gale Violette Greene, RS Jamie Turlington, RS Food and Lodging Program Specialist Environmental Health Specialist Cindy Pierce, RS Environmental Health Specialist Plans must be submitted with the following supporting documentation: 1) Complete set of plans drawn to scale showing the placement of each piece of food service equipment, storage areas, trash can wash facilities, etc. along with general plumbing, electrical, mechanical, and lighting drawings D Plans must include a site plan locating exterior equipment such as dumpsters or walk ins C )) A complete equipment list and corresponding manufacturer specification sheets c 0 A proposed menu C q A completed Food Service Plan Review Application $200 Plan Review Fee • 8/09 Gg Page 1 of 11 Food Service Plan Review Application Type of plan: New NEW Remodel Change of Ownership Name of Establishment: KINGTUT Physical Address: 6242 HWY S 401 City: Buunlevel State: NC Zip: 28323 Phone (if available): (919)830 -4159 Fax: (919)805 -3978 Website: NA Applicant: KASDY A DAWOUD Address: 1924 Quail Ridge RD City: RALEIGH State: NC Zip: 27609 Phone: (919)803 -4159 Fax: (919)805 -3978 Email: DavidKasdv(aaaol.com Owner (if different from Applicant): Address: City: State: Zip: Phone: Fax: Email: I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Department may nullify plan approval. Signatu : _ 1 Date: 2 / I / 20 11 (Appli ant or esponsible Representative) Page 2 of 11 Hours of Operation: Mon 6A:8P Tues 6A:8P Wed 6A:8P Thurs 6A:8P Fri 6A:8P Sat 6A:8P Sun Closed Number of Seats 20 Facility total square feet: 3520 F Projected start date of construction / change of ownership: After Costruction Permit Food Safety Knowledge: Do any members of management have current ServSafe or equivalent food service certification? NO I have More than 20 Experience As F &B Director, Restaurant Manager and Banquet and convention center Manager at Marriott Durham, Hilton Raleigh and Washington Duke inn and golf Club - Type of Food Service: Check all that apply X Restaurant Sit down meals Food Stand X Take -out meals Drink Stand X Catering Commissary Meat Market other (explain): Utensils: Multi - use (reusable): NO Single - use (disposable): YES Food delivery schedule (per week): 2 Times & AS NEEDED Indicate any specialized process that will take place: Marinating Curing Acidification (sushi, etc.) Smoking Reduced Oxygen Packaging (e.g. vacuum packaging, sous vide, cook - chill, etc.) Explain checked processes: Chicken & Beef , Adding only Lemon juice ,onion juice Salt and Pepper Indicate any of the following highly susceptible populations that will be catered to or served: NO Nursing /Rest Home NO Child Care Center NO Health Care Facility NO Assisted Living Center NO School with pre - school aged children or an Immuno compromised Population Page 3 of 11 Water Supply: Type of water supply: (check one) ❑ Non - public Community /Municipal ❑ Non - transient, non - community DTransient, non - community Is an annual water sample required of your establishment? (check one) ❑ Yes 1 No Wastewater System: • Type of wastewater system: (check one) 1 Public sewer ❑ On -site septic system Number of current seats: 14 Number of seats applying for: 20 Water Heater: Manufacturer and Model: NORITZ Model 199 Series Storage Capacity: gallons • Electric water heater: kilowatts (kW) • Gas water heater: BTU's Water heater recovery rate (gallons per hour at 100F rise): GPH If thankless, 5.5 GPM ; Number of heaters: 2 *Water heater calculator on the Plan Review Unit web page at www.deh.enr.state.nc.us/ehs/food/plan Page 4of11 HOT HOLDING Foods that will be held hot before serving: Rice —Supe Some time COLD HOLDING Foods that will be held cold before serving: Tomato, Green papers, Cucumber,plack olive,oreen olive, lattice, pickles, Fresh fruit Chiken and Beef DRY STORAGE Frequency of deliveries per week: 2 Bas needed Square feet shelf space: 40.6 ft2 Is a separate room designated for dry storage? YES FINISH SCHEDULE Floor, wall and ceiling finishes (vinyl tile, acoustic tile, vinyl baseboards, FRP, etc.) AREA FLOOR BASE WALLS CEILING Quarry Tile look FRP Washable Kitchen Quarry Tiles CovedTiles Panel Ceiling tiles Bar NA NA NA NA 4" Rubber Washable Food Storage VCT Base FRP Panel Tiles 4" Rubber Exposed Metal Dry Storage VCT Base FRP Panel Structure coved Tile look FRP Toilet Rooms Quarry Tiles Ceramic Tiles Panel Ceiling Tiles Garbage Can Wash Area Out Side coved Tile look FRP Rest Room Quarry Tiles Ceramic Tiles Panel Ceiling Tiles Serving Line in Exposed Metal Store VCT Ruber Base FRP Panels Structure Page 5 of 11 FOOD PREPARATION FACILITIES Number of food prep sinks: 1 Are separate sinks provided for vegetables and meats? YES Size of sink drain boards (inches): How will sinks be sanitized after use or between meat species? Washed with hot water then sanitized with sanitizer solution mixed as per manufacture spasefication DISHWASHING FACILITIES Hand Dishwashing Number of sink compartments: _3 Size of sink compartments (inches): Length 24 Width 18 Depth , 14 Length of drain boards (inches): Right 24 " Left 24" Are the basins large enough to immerse your largest utensil? YES What type of sanitizer will be used? Chlorine X Chlorine Quaternary ammonium Hot water Other (specify) _ Mechanical Dishwashing Will a dishmachine be used? Yes No NO Dishmachine manufacturer and model: Hot water sanitizing? or chemical sanitizing? How will large utensils such as prep tables, dough mixing bowls, slicers, and other food contact Surfaces that cannot be submerged in sinks or put through a dishwasher be cleaned and sanitized? How many air drying shelves will you have? 2 Calculate the square feet of total air drying space: 9 ft2 HANDWASHING Indicate number and locations of hand sinks in the establishment: There Will Be 3 Hand wash sinks, 2 Sinks at bathrooms 1 inside kitchen Page 6 of 11 EMPLOYEE AREA Indicate location for storing employees' personal items: _ Office GARBAGE, REFUSE AND OTHER Will trash be stored in the restaurant overnight? Yes _ No NO If so, how will it be stored to prevent contamination? Out Side At dumpster Location and size of can wash facility: Out at right side of the kitchen door 24X24X10 Are hot and cold water provided as well as a threaded nozzle? YES Will a dumpster be provided? - YES Do you have a contract with the dumpster provider For cleaning? After Construction Will have a contract How will used grease be handled? We strive to do not have grease and if we have we will control it, also we have grease trap Is there a contract for grease trap cleaning? After Construction Are doors self - closing? YES Fly fans provided? YES Where will chemicals be stored? Inside the store there will be special area for it at the storge room Where will clean linen be stored? No linen will be used Where will dirty linen be stored? No linen will be used Page 7 of 11 FOOD HANDLING PROCEDURES Explain the following with as much detail as possible. Complete descriptions including specific Areas of the kitchen and corresponding items on the plan where food is handled will expedite the plan review process. Explain the entire food handling procedure for each food item on the proposed menu. Including: • How the food will arrive (frozen, fresh, packaged, etc.) • Where the food will be stored • Where and how the food will be thawed • Where (prep tables, sink, counter, etc.) the food will be handled (washed, cut, Marinated, breaded, cooked, etc.) • When (time of day and frequency /day) food will be handled • Whether or not the food or any part of the food will be used as leftovers or as any Ingredient in a future dish • How the food will be cooled if applicable FOOD PRODUCT Breakfast 2 Eggs cooked the way you like Eggs will arrive fresh, separated in container, will be stored in reaching cooler frequently served in the morning, have no leftover. Grab 2 Eggs from the reaching cooler in a small container Break each egg in a small plate separate to make sure that each of the eggs is good, mix the two eggs together with a clean fork, add one ounce of half and half Cream mix all together, spry Small Pan with Pam, pour the mix , steer with clean spoon until it cooked, scoop with the spoon to a disposable plate, pot 2 slice of toast in toaster until it get to golden color, serve to guest with package fork and knife , all utensils used will go for wash as specified in hand washing Part of the review _ FOOD PRODUCT: Stake of Pancake _ Pancake mix delivered packaged or inside cans , stored at the dry storage, frequently served in the morning,pancack mix will be mixed with milk or water as per manufacture specification,and stored at reaching cooler to be used only at the same day and never to be used the next day. Have the flat grill hot (350F) spry part of it with pam pour 5 ounce of pancacke mix on it wait for one minute and use a spatula to turn it over , wait one minute until it cooked, - move the pancake to a disposable plat serve it with syrup , FOOD PRODUCT: fresh fruit bowl _Fresh fruit arrive fresh will be stored at cooler, served all day. After mixing will be stored at cooler, no left over will be served next day Cantaloupe or water melon, orange, apple, and strawberry will be washed thoroughly , peeled and cut mixed with yogurt , served in a disposable bowl All utensils used to cut or mix will go for wash as specified in hand washing Part of the review Breakfast Side order All Muffin, Biscuit, will be delivered ready made, stored at dry storage. • All Dav Specials _ FOOD PRODUCT: Flafel with Lebanon salad &Homos Falafel mix comes in packaged (Some time mixed and frozen) stored in dry food storage, served all day after Mixing it will stored in cooler (40F) for next day use, Peeled fava beans ,peeled chickpeas , finely chopped onion, finely chopped ,fresh parsley, finely chopped ,salt ,ground red pepper , cumin, Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falfel is a golden brown color. _Served With Lebanon salad (fresh cut of tomato, Romaine and onion All utensils used to cut or mix will go for wash as specified in hand washing Part of the review Page 8 of 11 _ FOOD PRODUCT: Fool medames Fool medames ( Fava beans) Comes in Small 12 oz cans will be stored at dry storage , after cans opens you can not store for next day it must be used at the same day, it is only 2 portion per can, Just add lemon Juice olive oil and warm up in a small pan then serve left from cans will be kept at cooler _ FOOD PRODUCT:_Baba Ghanosh Boiled and peeled Eggplant Fine Chopped and Mixed with Teheni, olive oil, cumin and lemon juice , Eggplant delivered fresh stored at cooler,Teheni delivered in Glass Jars stored at dry storage , Served all day, could be stored in cooler for next day in plastic or glass pan. Heat water at deep ban until it boils throw one (as you need for the day) or two Eggplants in it for fifteen minute, Strain the hot water out of the pan and add new cold water for washing the Eggplant ( Eggplant will be steel hot) get the eggplant out and peel it in glass pawl take the skin out add Teheni, lemon Juice , Cumin and little salt, Smash it with fork or use food processor , Scoop with spoon add beta bread beside and serve , All utensils used to cut or mix will go for wash as specified in hand washing Part of the review _ FOOD PRODUCT Stuffed grape leaves Grape leaves comes in gars or cans, will be kept in dry storage when it is not open after opening will be kept in cooler served in disposable platter with lemon sauce _ FOOD PRODUCT shish kabab (beef or chicken) Pre cut Beef or chicken in a small to be ready for marinating in lemon onion salt and pepper All meet and chicken comes pre cut in plastic bags will be kept in freezer and will be thawed by leaving it in a flow of water (50F -60F) the same day to be used then marinating it in lemon and onion sauce then grilled in the grill marinated left over from meet and chicken will be kept in cooler to be used next plater. All utensils used to cut or mix will go for wash as specified in hand washing Part of the review _ FOOD PRODUCT Grilled Chicken & cheese Sandwich Pre cut chicken Brest Ready to be grilled Just add salt and pepper add cheese and toasted bread , tomato and romaine _ pre cut chicken in plastic bags will be kept in freezer and will be thawed by leaving it in a flow of water (50F -60F) the same day to be used _ pre cut in plastic bags will be kept in freezer and will be thawed by leaving it in a flow of water (50F -60F) the same day to be used Page 9 of 11 The following questions.will test how much you already know about food safety. Please answer to the best of your ability and as clearly as possible in order that the EHS understands what you are trying to say. 1. What are the final cook temperatures ( °F) for the following foods? a. Chicken 180 Whole chicken 170 Breast _ b. Hamburger 160 c. Ground Sausage 160 d. Pork 160 -170 e. Eggs _ 140 f. Steaks _ 170 2. In the following list, place in order from top to bottom, how the following will be Stored in a cooler and /or freezer: raw chicken, raw eggs, vegetables, foods that are Cooling, raw pork, raw hamburger, beef steak. Top Cooling food after ice Bath Eqg& Milk _ Vegetable Beef Steak Hamburger Chicken Bottom _ Raw Pork 3. Describe how you would cool hot foods for the next day's usage. Explain specific Examples, stating temps, time of cooling process, and size of containers. From 140° F to 40° For colder within four hours. Reduce the size of large pieces of hot food by cutting Large items into smaller pieces (no more than 2 in. thick). Divide large batches into smaller portions. * Pour thick foods into pre - chilled shallow pans to a depth of no more than two inches. Pour thinner liquids to No more than 3 inches deep. Thick foods include foods such as gravy, chili, stew, mashed potatoes, and most vegetables. Thin foods would include most soups, excluding chowder.* Put a mixture of half ice and cold water in a large pan or sink. Immerse the pan of hot food into the ice water bath.* When the food reaches a temperature of 70 °F, cover it, and transfer it to a refrigerator to complete the cooling process * Stir food regularly* Check the temperature of food in several places.* put it in the fridge on the highest shelf possible. 4. What minimum temperature ( °F) must leftovers be reheated to? 165F 5. Describe your sanitizing procedures for your pots, pans and other utensils. Be Specific. a. Scrape food and solids from the containers and utensils. b. Use the 1" sink of the 3 compartment sink filled with hot water mixed with detergent and use • a brush to clean up the inside of pans and containers. c. Rinse the containers and utensils in the 2n sink compartment filled with clean hot water. d. Sanitize the containers and utensils in the 3 sink compartment filled water at 75 degrees or higher mixed with Sanitizer Solution as per Manufacturer's instructions. e. Place all items on the draining board to drain. Page 10 of 11 6. Describe how you will sanitize the cutting boards, prep area tables, prep sinks, and Knives,when switching from one food to another. Describe what products will be Used to clean this area and the contact time for the sanitizing chemicals used. a. Wash surface with detergent solutions b. Rinse surface with hot clean water c. Sanitize surface with sanitizing solution mixture at the concentration specific to the manufacturer's label. Place wet items in a manner to allow air drying. 7. Please list the hot holding and cold holding temperatures of foods that are held on a Buffet bar or held in the walk -in cooler. Hot Holding 135 -140 ( °F) Cold Holding 40 ( °F) 8. Describe when you and your employees are required to wash your hands. a. Before every time food is handled b. After Every time food is handled 9. Describe your sick employee policy. Sick employee must not handle food or come in contact with the quests. It is best to see doctor and take necessary time off to get healthy. 10. Explain how to use and calibrate a thermometer. Put the thermometer in ice it must read 32F, put the thermometer in boiling water it must read 180F, Thermometer must be inside every cooler in middle area to read average temperature 11. Explain the policy if there are cuts or burns on the hands of an employee. No emplvee should handle food without food gloves but employee might be in pain because of burns or injure, we might can use that employee in a different post like cashiering if we could not do so the employee may take some time off to recover. 12. Explain the procedure for making up a sanitizing solution. Mixing sanitizing solution as per manufacture specification written at the sanitizer. 13. Will staff be allowed to smoke? Where will they be allowed to smoke? No Smoking will be permitted in our facility , there will be an ashtrays neer the out side door for quest to destroy there cigarette before interring the facility 14. What distributors will be used to purchase the food being sold? US FOOD CO. Or available suppliers on the same community 15. Where will personal drinks be stored and how will they be stored ?. Drinks will be allowed only at break time not after , Before or During work time and only at set - down table These questions must be answered correctly to demonstrate whether the restaurant owner or Operator is knowledgeable enough to receive a Permit/Transitional Permit from this office. Page 11 of 11 King Tut Menu All Dav Breakfast Special 1- 2 Eggs cooked the way you like (Scrambled, over medium, boiled or Sunnyside) Served with hot toast & hash brown 2- Stake of pancake 3 pancakes served with maple syrup 3- 3Hot pancakes with sausages& maple syrup 4- Egg Biscuit with beef Sausage 5- Muffin Sausage with Egg 6- Fresh fruit Bowl with yogurt All Dav Spcial 1- Falafel with Lebanon salad & Homos (3 falafel served with homos, beta bread and tomato cucumber salad) 2- Fool medames Egyptian fava beans, served with beta bread, Teheni & green salad 3- Baba Ghanosh (Cooked eggplant with Teheni, Served beta bread) 4- Stuffed Grape leaves (8 OZ with lemon sauce) 5- Shish Kebab plate (Chicken or Beef) Served with white rice and Green Salad Sandwich Special 1- Gyro with pita bread (Sandwich or platter) 2- Roll up Eggplant (grilled eggplant with garlic sauce in beta bread) 3- Grilled Chicken & Cheese sandwich 4- Falafel Sandwich with Lebanon salad & Homos 5 - Turkey and Cheese Sandwich Salad Spcial 1- Greek Salad (platter) Fresh romaine, onion, cucumber, tomato, feta Cheese mixed with olive oil and plsamic venerate 2- Caesar Salad with Grilled Chicken Fresh romaine, cucumber Parmesan cheese mixed with Caesar dressing 3- Tabula Lebanese Salad With Lemon sauces 4 -Fresh green salad Lettuce. Cucumber, tomato Served with your choice of dressing 5 -Fresh Fruit Salad With Yogurt Pizza pizza pizza Pizza for one 10' Tomato sauce, mixed cheese, Pepperoni, Black olive, Meet, green paper, and onion. Pizza Midum 12' Tomato sauce, mixed cheese, Pepperoni, Black olive, Meet, green paper, and onion. Pizza Large 14' Tomato sauce, mixed cheese, Pepperoni, Black olive, Meet, green paper, and onion. Sweet Pzza Pizza mad with pineapple, banana and glassed with Sugar syrup Desserts 1 -Ice Cream of your choice 2- Chocolate Cake 3- Carrot Cake Beverage All Juices from the cooler Sodas from the cooler Coffee, Tea Fountain sodas Small, Medium and large Today Special All specials will be determent the same day of service 1- Byrd Special 2- McNeill Hobbs Special 3- Bunnlevel Special Healthy platter Build your own Muscles Energy Platter For your Hart High protein High carbohydrates