Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: eport: 06/06/17 13:30: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box 6975 St. Paul, MN Page 1 Location: 505 West Superior Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: isk: High Announced Inspection: No License Categories: HOSP, FBLB, FBLM, FAFS, FBTW Operator: Wayzata Duluth Hospitality Ass Phone #: Expires on: 12/31/17 ID #: 3989 The violations listed in this report include any previously issued orders and deficiencies identified during this inspection. Compliance dates are shown for each item. The following orders previously issued between 05/1/1 and 06/08/16 have NOT been corrected Physical Facility Design and Construction MN ule Install and maintain in good repair, floors, floorcoverings, walls, wall coverings, and ceilings to be smooth and easily cleanable. EPLACE MISSING TILES BY THE DISHWASHE. Issued on: 05/1/1 Comply By: 11/01/ B Microbial Control: hot and cold holding B MN ule Maintain all cold, potentially hazardous foods at 1 degrees F (5 degrees C) or below under mechanical refrigeration. SUPEIO COOLE-TEMPEATUES OF HAM POTION 7F. TUKEY 9F, AW CHICKEN 7F AND AW FISH 7F WEE ABOVE 1F. THIS HAS BEEN A EPEAT ODE. MOVE FOODS TO ANOTHE COOLE UNTIL THIS COOLE CAN KEEP FOODS AT 1F O BELOW O EPLACE WITH NEW COOLING UNIT. Issued on: 06/08/16 Comply By: 06/08/16 The following orders were issued during this inspection C Microbial Control: date marking A MN ule Mark the date of preparation on all refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 2 hours. This will help ensure the food is consumed by the "use by" date, which is seven calendar days from the date of preparation including the date of preparation. MEATLOAF IN THE UNDECOUNTE COOLE WAS NOT DATE MAKED.

2 Page E Microbial Control: time as a control D MN ule When using time as a public health control, written procedures must be submitted to the regulatory authority and maintained in the establishment to ensure that; 1. potentially hazardous food is marked or otherwise identified with the time within which it must be cooked, served, or discarded; 2. potentially hazardous food is cooked or discarded within four hours from the point in time when it is removed from temperature control; 3. potentially hazardous food in unmarked containers or packages, or for which the time is expired is discarded;. potentially hazardous food is prepared, cooked and refrigerated as specified in rule before time as a public health control is used. COMPLETE THE TIME AS A CONTOL FOM POVIDED WITH THIS EPOT FO POTENTIALLY HAZADOUS FOODS THAT AE HELD ON ICE O KEEP POTENTIALLY HAZADOUS FOODS UNDE MECHANICAL EFIGEATION AT 1F O BELOW. CACKED EGGS ON ICE 5F WEE DISCADED BY JOHN Equipment Maintenance and Operation C1 MN ule Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm and a minimum temperature of 75 degrees F (2 degrees C) for water with a ph of 8.1 to 10. The chlorine concentration must not exceed the amount specified on the manufacturer's label approved by the federal EPA. GLASSWASHE IN THE BA-THEE WAS NO CHLOINE CONCENTATION WHEN TESTED AFTE THE SANITIZING INSE CYCLE. SANITIZE ALL BA GLASSWAE USING THE KITCHEN DISHWASHE UNTIL THE GLASSWASHE IS WOKING POPELY. MAKE A SEVICE CALL Equipment Numbers and Capacities MN ule Provide an appropriate test kit to accurately measure sanitizer concentration. POVIDE QUATENAY AMMONIUM TEST STIPS TO TEST THE CONCENTATION OF THE SANITIZE IN THE WIPING CLOTH BUCKETS. CONCENTATION IS BETWEEN PPM Equipment Numbers and Capacities MN ule Provide an appropriate test kit to accurately measure sanitizer concentration. POVIDE CHLOINE TEST STIPS TO TEST THE CONCENTATION OF THE SANITIZING IN THE BA GLASSWASHE. GLASS WASHE IS TO BE TESTED ON A EGULA BASIS.

3 Page Cleaning Equipment and Utensils C MN ule Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. CLEAN AND MAINTAIN CLEAN THE HOOD OVE THE COOKING AEA. Comply By: 06/20/17 Surface and Equipment Sanitizers Quaternary Ammonia: = 00 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-FOOD PEP Quaternary Ammonia: = 200 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-SEVE Hot Water: = at Degrees Fahrenheit Location: DISHWASHE SANITIZING INSE-TEMP TAPE TUNED BLACK Food and Equipment Temperatures Temperature: 7 Degrees Fahrenheit - Location: HAM POTION-SUPEIO Temperature: 9 Degrees Fahrenheit - Location: TUKEY-SUPEIO Temperature: 7 Degrees Fahrenheit - Location: AW CHICKEN-SUPEIO Temperature: 7 Degrees Fahrenheit - Location: AW FISH-SUPEIO Process/Item: Undercounter cooler Temperature: 38 Degrees Fahrenheit - Location: MEATLOAF Process/Item: Undercounter cooler Temperature: 36 Degrees Fahrenheit - Location: OSSO POK Temperature: 36 Degrees Fahrenheit - Location: SOU CEAM-TAULSEN

4 Page Temperature: 36 Degrees Fahrenheit - Location: MELON-TAULSEN Process/Item: Hot Holding Temperature: 171 Degrees Fahrenheit - Location: VEGETABLE SOUP Process/Item: Hot Holding Temperature: 15 Degrees Fahrenheit - Location: WHITE SAUCE Process/Item: Cold Holding Temperature: 5 Degrees Fahrenheit - Location: CACKED EGGS ON ICE COMMENTS: Total Critical Orders This eport: Total Non-Critical Orders This eport: DISCUSSED EMPLOYEE ILLNESS AND LIMITING BAE HAND CONTACT. NOTE: All new food equipment must meet the applicable standards of NSF International. Plans and specifications must be submitted for review and approval prior to new construction, remodeling or alterations. I acknowledge receipt of the Minnesota Department of Health inspection report number of 06/06/17. Certified Food Manager: Certification Number: Stephanie L. anderson FM76678 Expires: 01/20/18 Inspection report reviewed with person in charge and ed. Signed: Pete Hermans Kitchen Manager Signed: Deborah Kosiak Public Health Sanitarian Duluth District Office Deb.Kosiak@state.mn.us

5 eport #: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box 6975 St. Paul, MN Food Establishment No. of F/PHI Categories Out No. of epeat F/PHI Categories Out Legal Authority MN ules Chapter 626 Address City/State Zip Code Telephone 505 West Superior Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Wayzata Duluth Hospitality Ass FOODBONE ILLNESS ISK FACTOS AND PUBLIC HEALTH INTEVENTIONS Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item Date Time In Mark "" in appropriate box for and/or Time Out isk Category H IN= in compliance OUT= not in compliance N/O= not observed N/A= not applicable = corrected on-site during inspection = repeat violation Compliance Status 1A N/A Demonstration of Knowledge Certified food manager, duties 1B PIC knowledgeable; duties & oversight Employee Health 2 Management awareness; policy present Proper use of reporting, restriction & exclusion Good Hygenic Practices N/O Proper eating, tasting, drinking, or tobacco use N/O No discharge from eyes, nose, and mouth Preventing Contamination by Hands N/O Hands clean & properly washed N/A N/O Hand contact with TE foods restricted Adequate handwashing facilities supplied & accessible Approved Source Food obtained from approved source N/A N/O Food received at proper temperature N/A N/O N/A N/A Food in good condition, safe, & unadulterated equired records available; shellstock tags, parasite destruction Protection from Contamination Food separated/protected from cross contamination Food contact surfaces: cleaned & sanitized Proper disposition of returned, previously served, reconditioned, & unsafe food Compliance Status Potentially Hazardous Food Time/Temperature 16 N/A N/O Proper cooking time & temperature 17 N/A N/O Proper reheating procedures for hot holding 18 N/A N/O Proper cooling time & temperature 19 N/A N/O Proper hot holding temperatures N/A Consumer Advisory 23 N/A in MN Consumer advisory for raw or undercooked foods GOOD ETAIL PACTICES Proper cold holding temperatures N/A N/O Proper date marking & disposition N/A N/O Time as a public health control: procedures & record N/A in MN N/A Highly Susceptible Populations Pasteurized foods used; prohibited foods not offered Chemical Food additives: approved & properly used Toxic substances properly identified, stored, & used Conformance with Approved Procedures 27 N/A Compliance with HACCP plan and variance 1 06/06/17 13:30:00 isk factors (F) are improper practices or proceedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions (PHI) are control measures to prevent foodborne illness or injury. Good etail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "" in box if numbered item is not in compliance Mark "" in appropriate box for and/or =corrected on-site during inspection = repeat violation Safe Food and Water 28 Pasteurized eggs used where required Water & ice from approved source Variance obtained for specialized processing methods, documentation on file Food Temperature Control Proper cooling methods used; adequate equipment for temperature control Plant food properly cooked for hot holding Approved thawing methods used Thermometers provided and accurate Food Protection 35 Food properly labled; original container 36 Insects, rodents, & animals not present; no unauthorized persons N/A N/A Food ecalls: Contamination prevented during food prep, storage & display Personal cleanliness Wiping cloths: properly used & stored Washing fruits & vegetables 1 In-use utensils: properly stored Proper Use of Utensils Utensils, equipment & linens: properly stored, dried, & handled Single-use & single service articles: properly stored & used Gloves used properly Utensil Equipment and Vending Food & non-food contact surfaces cleanable, properly designed, constructed, & used Warewashing facilities: installed, maintained, & used; test strips Non-food contact surfaces clean Physical Facilities Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Sewage & waste water properly disposed Toilet facilities: properly constructed, supplied, & cleaned 52 Garbage & refuse properly disposed; facilities maintained 53 Physical facilities installed, maintained, & clean Adequate ventilation & lighting; designated areas used Compliance with MCIAA & Choking Poster Compliance with licensing & plan review Person in Charge (Signature) Date: 06/07/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /