Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: eport: 07/20/17 15:00: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box St. Paul, MN Page 1 Location: 215 North Central Duluth, MN55801 St. Louis County, 69 Establishment Info: ID #: isk: High Announced Inspection: No License Categories: FBLB, HOSP, FBME Operator: China King of Duluth, Inc. Phone #: Expires on: 12/1/17 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 07/18/16 have NOT been corrected. -500E Microbial Control: time as a control B MN ule When using time as a public health control, discard all potentially hazardous food which has been removed from temperature control for over four hours. DISCUSSED USING TIME AS A CONTOL FO SUSHI ON THE BUFFET. MAK THE TIME THAT THE SUSHI IS PUT ON THE BUFFET AND DISCAD AFTE 4 HOUS. DO THIS FO EACH BATCH AND DO NOT MI BATCHES. Issued on: 07/18/16 Comply By: 07/18/16 The following orders were issued during this inspection. -500B Microbial Control: hot and cold holding A MN ule Maintain all hot, potentially hazardous foods at 140 degrees F (60 degrees C) or above. oast beef may be held at 10 degrees F (54 degrees C) if cooked in accordance with the specified time and temperature. THE TEMPEATUE OF THE SHIMP ON THE BUFFET WAS 129F. THE SHIMP WAS DISCADED. Corrected on Site -500B Microbial Control: hot and cold holding B MN ule Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. TEMPEATUES OF THE FOODS IN THE PEP COOLE WEE GEATE THAN 41F. THE UNIT WAS TUNED COLDE BY FANK AND TEMPEATUES WILL BE CHECKED.. TEMPS OF

2 eport: Page 2 FOODS LOCATED IN THE FONT OF THE ATIC AI WEE GEATE THAN 41F. FOODS WEE MOVED TO ANOTHE COOLE. Corrected on Site Equipment Construction Materials BCDE MN ule emove all multi-use equipment, utensils, and food storage containers that are not durable, corrosion-resistant, nonabsorbent, smooth, easily cleanable, resistant to pitting, chipping, scratching or not able to withstand repeated warewashing. DISCONTINUE USING STEILITE CONTAINES TO DIECTLY STOE FOOD IN. POVIDE CONTAINES THAT AE MADE FO FOOD STOAGE. Comply By: 07/20/17 Surface and Equipment Sanitizers Chlorine: = 100 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET Chlorine: = 100 PPM at Degrees Fahrenheit Location: DISHWASHE SANITIZING INSE Food and Equipment Temperatures Temperature: 45 Degrees Fahrenheit - Location: AW CHICKEN-TOP Temperature: 47 Degrees Fahrenheit - Location: AW BEEF-TOP Temperature: 48 Degrees Fahrenheit - Location: CUT ONIONS-TOP Temperature: 47 Degrees Fahrenheit - Location: COOKED CHICKEN-ATIC AI-FONT Temperature: 48 Degrees Fahrenheit - Location: CAB SALAD-ATIC AI-FONT Temperature: 41 Degrees Fahrenheit - Location: CAB SALAD-ATIC AI-BACK Temperature: 40 Degrees Fahrenheit - Location: COOKED CHICKEN

3 eport: Page Temperature: 40 Degrees Fahrenheit - Location: CAB SALAD Temperature: 41 Degrees Fahrenheit - Location: MILK-FIGIDAIE Temperature: 9 Degrees Fahrenheit - Location: EGG OLLS Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: FOODS FOZEN Temperature: 146 Degrees Fahrenheit - Location: EGG OLLS Temperature: 147 Degrees Fahrenheit - Location: CHICKEN Temperature: 141 Degrees Fahrenheit - Location: EGG FOO YOUNG Temperature: 162 Degrees Fahrenheit - Location: GAVY Temperature: 158 Degrees Fahrenheit - Location: EGG DOP SOUP Temperature: 156 Degrees Fahrenheit - Location: SESAME CHICKEN Temperature: 129 Degrees Fahrenheit - Location: SHIMP Temperature: 156 Degrees Fahrenheit - Location: CHICKEN MUSHOOM Temperature: 159 Degrees Fahrenheit - Location: NOODLES

4 eport: Page 4 Temperature: 165 Degrees Fahrenheit - Location: FIED ICE Process/Item: Hot Holding Temperature: 167 Degrees Fahrenheit - Location: WHITE ICE-ICE COOKE Temperature: 41 Degrees Fahrenheit - Location: CAB SALAD Temperature: 41 Degrees Fahrenheit - Location: CUT MELON Process/Item: Cooking Temperature: 229 Degrees Fahrenheit - Location: CHICKEN COMMENTS: Total Critical Orders This eport: Total Non-Critical Orders This eport: DISCUSSED WITH FANK, WHEN STOING FOODS IN THE ACTIC AI COOLE, STOE FOODS IN SMALLE CONTAINES AND STOE FOODS MOE TO THE BACK OF THE ACTIC AI COOLE TO HELP TO MAINTAIN TEMPEATUES AT 41F O BELOW. EVIEWED EMPLOYEE ILLNESS LOG SHEET THAT WAS ON SITE. 1 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 07/20/17. Certified Food Manager: Certification Number: Song Kai Chen FM1925 Expires: 0/22/18 Inspection report reviewed with person in charge and ed. Signed: Frank Chen Owner 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 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 215 North Central Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type China King of Duluth, Inc. 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 2 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 07/20/17 15:00:00 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 5 Food properly labled; original container 6 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 42 4 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 Person in Charge (Signature) Date: 07/21/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /