Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: eport: 10:32: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Page 1 Location: 301 East Superior Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: isk: High Announced Inspection: No License Categories: FBLB, FBHM-101, HOSP, FBSP, FBSW, FBC3, FAFB Operator: Sherman Associates 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 were issued during this inspection A Protection from Contamination: limit hand contact, tasting ** Critical Item ** MN ule Use spatulas, tongs, deli tissue or other dispensing equipment to limit direct hand contact with food or ice. Wait staff handled english muffins after toasting with bare hands. Muffin was discarded and tongs were provided. eady to eat foods can not be handled with bare hands. Corrected on Site 3-500B Microbial Control: hot and cold holding B ** Critical Item ** MN ule Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. Under counter silver king cooler at the end of the cook line was 44-47F. The diced ham was discarded. The cooler was turned colder and will be monitored. Sausage patties and canadian bacon line prep cooler 47F see notes Corrected on Site Physical Facility Maintenance/Operation and Pest Control ABD MN ule Provide control of insects, rodents, and other pests by routinely inspecting incoming food and supply shipments, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions. There are fruit flies in the dish area. The floor needs regrouting since water is pooling and could provide harborage conditions. Comply By: 12/04/17

2 Page 2 Surface and Equipment Sanitizers Chlorine: = 100 ppm at Degrees Fahrenheit Location: Dish machine Quaternary Ammonia: = 200 ppm at Degrees Fahrenheit Location: Sani bucket on line Food and Equipment Temperatures Temperature: 35 Degrees Fahrenheit - Location: Silver king-hard boiled eggs Temperature: 37 Degrees Fahrenheit - Location: Squash Temperature: 45 Degrees Fahrenheit - Location: Left-diced tomatoes Temperature: 47 Degrees Fahrenheit - Location: Diced ham (discarded) Temperature: 44 Degrees Fahrenheit - Location: Diced bell peppers Temperature: 41 Degrees Fahrenheit - Location: Pineapple Temperature: 41 Degrees Fahrenheit - Location: Cut cantaloupe Temperature: 47 Degrees Fahrenheit - Location: Cooked sausage patties Temperature: 47 Degrees Fahrenheit - Location: Canadian bacon Temperature: 41 Degrees Fahrenheit - Location: Bottom cherry tomatoes sliced

3 Page 3 Temperature: 41 Degrees Fahrenheit - Location: Blue cheese dressing Process/Item: Cooking Temperature: 211 Degrees Fahrenheit - Location: Walleye Process/Item: Steam Table Temperature: 152 Degrees Fahrenheit - Location: Bacon Process/Item: Drawers Temperature: 39 Degrees Fahrenheit - Location: Sliced cheese Process/Item: Drawers Temperature: 37 Degrees Fahrenheit - Location: Fresh cut french fries Process/Item: Upright Cooler Temperature: 40 Degrees Fahrenheit - Location: Continental-grapefruit Temperature: 41 Degrees Fahrenheit - Location: Silver king right- wild rice Temperature: 36 Degrees Fahrenheit - Location: Fresh mozzarella Temperature: 37 Degrees Fahrenheit - Location: Sliced munster cheese Temperature: 36 Degrees Fahrenheit - Location: Deli meat platter Process/Item: Cooling Temperature: 68 Degrees Fahrenheit - Location: Baked potatoes 1 hour walk in Temperature: 38 Degrees Fahrenheit - Location: Ham Temperature: 38 Degrees Fahrenheit - Location: Salmon

4 Page 4 Temperature: 37 Degrees Fahrenheit - Location: Scallops Temperature: 37 Degrees Fahrenheit - Location: Calamari Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: All items frozen hard Total Critical Orders This eport: Total Non-Critical Orders This eport: Notes 1. Watch dates a few items were over 7 days and others were at 7 days today. The food past 7 days was discarded 2. Discussed employee illness and excluding workers with vomiting and/or diarrhea for 24 hours after symptoms stop. Illness information will be ed with the report. 3. Keep the tag with the shell stock until it is used up completely then store the tag for 90 days. You may store the tags longer but the minimum requirement is 90 days. 4. Do not place containers inside another container in the prep coolers (sausage patties and canadian bacon). Half the cooler is a large container with individual containers inside it. Put the items in the containers designed for the prep table and they will be at the proper temperature. The food needs to be in contact the container to stay cold using another container insulates the food. 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. 2 1 Certified Food Manager: Certification Number: Tom Malone FM Expires: 02/10/20 Inspection report reviewed with person in charge and ed. Signed: Al Sous Chef Signed: Sara Bents Environmental Health Specialist Duluth sara.bents@state.mn.us

5 eport #: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Food Establishment No. of F/PHI Categories Out No. of epeat F/PHI Categories Out Legal Authority MN ules Chapter 4626 Address City/State Zip Code Telephone 301 East Superior Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Sherman Associates 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 "X" 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 X 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 :32:55 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 "X" in box if numbered item is not in compliance Mark "X" 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 X 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 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 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 Garbage & refuse properly disposed; facilities maintained Physical facilities installed, maintained, & clean Adequate ventilation & lighting; designated areas used Compliance with MCIAA & Choking Poster Compliance with licensing & plan review X Person in Charge (Signature) Date: Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /