Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 03/30/17 14:50: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Page 1 Location: 231 East Superior Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: Yes License Categories: HOSP, FBLB, FBTW, FBME Operator: Phone #: Expires on: 12/31/17 ID #: 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 on 03/29/16 have NOT been corrected Physical Facility Construction Materials A1 MN Rule Provide smooth, nonabsorbent, easily cleanable, durable floor, wall and ceiling surfaces. The grout is missing in many places in the dish area it must be repaired. Issued on: 03/29/16 Comply By: 06/29/16 The following orders were issued during this inspection B Microbial Control: hot and cold holding B ** Critical Item ** MN Rule Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. The far end of the line under counter cooler was running warm 43F. Any potentially hazardous foods were removed. The unit will be serviced Comply By: 03/30/ Equipment Maintenance and Operation C1 ** Critical Item ** MN Rule 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 (24 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. The dish machine was 0ppm even after priming. Ecolab was called. Use test strips to verify sanitizer concentration Comply By: 03/30/17

2 Page Food Manager Certification MN MN Rule Employ one full-time State certified food manager for the establishment. Travis has his CFM but is not registered with MDH Comply By: 03/30/ A Microbial Control: cooling MN Rule Do not thaw potentially hazardous foods at room temperature. Thaw by one of the following methods to prevent microbial growth in the food: 1. under refrigeration that maintains the food temperature at 41 degrees F (5 degrees C) or below; 2. completely submerged under potable water of a temperature 70 degrees F (21 degrees C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees F (5 degrees C), or for a period of time that does not allow raw animal food to be above 41 degrees F (5 degrees C) for more than four hours; 3. in a microwave oven only when the food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4. as part of the conventional cooking process. The individually sealed tuna must be opened when thawing. The tuna was under running water and the packaged were opened during the inspection. Corrected on Site Equipment Design and Construction MN Rule Discontinue running liquid waste drainage lines from a beverage dispenser through an ice machine or potable ice bin. The drain line is missing from the main bar soda gun. The gun drainage could leak into the ice bin or liquor bottles. New drain lines will be installed and must drain to the floor drains Comply By: 04/06/17 Surface and Equipment Sanitizers Chlorine: = 0 ppm at Degrees Fahrenheit Location: Dish machine Iodine: = 25 ppm at Degrees Fahrenheit Location: Glasswasher Food and Equipment Temperatures Temperature: 37 Degrees Fahrenheit - Location: Celery

3 Page 3 Temperature: 41 Degrees Fahrenheit - Location: Diced peppers Temperature: 40 Degrees Fahrenheit - Location: Bottom-asparagus Temperature: 38 Degrees Fahrenheit - Location: Rice pilaf Temperature: 40 Degrees Fahrenheit - Location: Tuna Temperature: 38 Degrees Fahrenheit - Location: Avacado Temperature: 40 Degrees Fahrenheit - Location: Salmon Temperature: 34 Degrees Fahrenheit - Location: Crab Temperature: 43 Degrees Fahrenheit - Location: Far end line-minced garlic Violation Issued: Yes Temperature: 43 Degrees Fahrenheit - Location: Whipping cream Violation Issued: Yes Temperature: 43 Degrees Fahrenheit - Location: Asiago cheese Violation Issued: Yes Process/Item: Drawers Temperature: 41 Degrees Fahrenheit - Location: Tuna Temperature: 36 Degrees Fahrenheit - Location: Arti. dip Temperature: 40 Degrees Fahrenheit - Location: Flatbread pizzas

4 Page 4 Temperature: 36 Degrees Fahrenheit - Location: Desserts Temperature: 30 Degrees Fahrenheit - Location: Wait-salasa, dressings Temperature: 38 Degrees Fahrenheit - Location: Black bean corn salsa Temperature: 40 Degrees Fahrenheit - Location: Agate sauce Process/Item: Beverage Cooler Temperature: 34 Degrees Fahrenheit - Location: Bar-drink mixes Process/Item: Beverage Cooler Temperature: 36 Degrees Fahrenheit - Location: Sliced cucumbers Temperature: 39 Degrees Fahrenheit - Location: Shell eggs Temperature: 37 Degrees Fahrenheit - Location: Cheese Temperature: 34 Degrees Fahrenheit - Location: Pattied hamburgers Temperature: 34 Degrees Fahrenheit - Location: Salad greens Temperature: 34 Degrees Fahrenheit - Location: Lobster Temperature: 34 Degrees Fahrenheit - Location: Walleye

5 Page 5 Total Critical Orders This Report: Total Non-Critical Orders This Report: Notes 1. Gloves are provided at the bar but tongs, spoons or drink picks would be best for the drink garnishes. Bar staff cannot handle the drink garnishes with bare hands. 2 4 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. Certified Food Manager: I acknowledge receipt of the Minnesota Department of Health inspection report number of 03/30/17. Certification Number: Expires: / / Inspection report reviewed with person in charge and ed. Signed: Travis Miller Chef Signed: Sara Bents Environmental Health Specialist Duluth sara.bents@state.mn.us

6 Report #: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Food Establishment No. of RF/PHI Categories Out No. of Repeat RF/PHI Categories Out Legal Authority MN Rules Chapter 4626 Address City/State Zip Code Telephone 231 East Superior Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item Date Time In Mark "" in appropriate box for COS and/or R Time Out Risk Category H IN= in compliance OUT= not in compliance N/O= not observed N/A= not applicable COS= corrected on-site during inspection R= repeat violation Compliance Status COS R 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 RTE 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 Required 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 RETAIL PRACTICES 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 /30/17 14:50:35 Risk factors (RF) 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 Retail 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 COS and/or R COS=corrected on-site during inspection R= 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 Recalls: Contamination prevented during food prep, storage & display Personal cleanliness Wiping cloths: properly used & stored Washing fruits & vegetables COS R 41 In-use utensils: properly stored Proper Use of Utensils Utensils, equipment & linens: properly stored, dried, & handled Single-use & single service articles: properly stored & used 44 Gloves used properly 48 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 COS COS R R Person in Charge (Signature) Date: 03/31/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /