Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 10/16/17 15:05: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Page 1 Location: 1400 London Road Duluth, MN55805 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBLB, HOSP, FBC3, FAFB Operator: Rose Garden Enterprises LLC 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 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. BOTH KITCHEN PREP TABLES WERE RUNNING WARM 43-46F. UNITS WERE TURNED COLDER AND WILL BE MONITORED. FOOD THAT WAS OVER FILLED WAS DISCARDED 53F ITALIAN SAUSAGE 3-500C Microbial Control: date marking B ** Critical Item ** MN Rule Date mark potentially hazardous food that is prepared in a food establishment and which is subsequently frozen: 1. when the food is thawed to indicate that the food must be consumed within 24 hours; or 2. when the food is placed in the freezer to indicate the length of time before freezing that the food is held refrigerated prior to freezing and when the food is removed from the freezer to indicate the date by which the food must be consumed as by rule. MARK FROZEN FOOD WITH NUMBER OF DAYS LEFT OUT OF 7. REDATE ALL FOODS ONCE THAWED. PROSCIUTTO WAS REDATED DURING INSPECTION

2 Page Toxic Labeling ** Critical Item ** MN Rule Clearly label with the common name of the product, all spray bottles and other working containers containing cleaners, sanitizers and other poisonous or toxic materials from bulk supplies. THE SANITIZER SPRAY BOTTLES AT THE BAR MUST BE LABELED. BOTTLES WERE LABELED DURING INSPECTION C Protection from Contamination: equipment/utensils, consumers A MN Rule Store food preparation or dispensing utensils in the food with the handles above the top of the food within the container, in running water of sufficient velocity to flush particulates to the drain, or on a clean portion of the food preparation table if the utensil is cleaned and sanitized at least every four hours or in another approved, protected location. DO NOT USE PORTION CUPS OR TO GO CONTAINERS AS SCOOPS. ALL SCOOPS MUST HAVE A HANDLE. CONTAINERS WERE DISCARDED Equipment Numbers and Capacities MN Rule Provide a readily accessible food temperature measuring device. PROVIDE A DIGITAL THIN PROBE THERMOMETER Comply By: 11/16/ C Plumbing: Maintenance, fixture location MN Rule Maintain access to the handwashing sinks at all times and do not use for other purposes other than handwashing. CLEAR AWAY SUPPLIES SO THE BASEMENT PREP KITCHEN SINK IS ACCESSIBLE Comply By: 10/17/ Physical Facility Placement MN Rule Segregate products that are held for credit, redemption, or return in a designated area that is separate from food, utensils, linens, and single-service and single-use articles. BLACK OLIVE CANS WERE DENTED IN DRY STORAGE. HOLD IN A SEPARATE AREA FOR RETURNS. Comply By: 10/17/17 Surface and Equipment Sanitizers Chlorine: = 100 PPM at Degrees Fahrenheit Location: Kitchen dish machine

3 Page 3 Quaternary Ammonia: = 400 ppm at Degrees Fahrenheit Location: Bar spray bottle Quaternary Ammonia: = 200 ppm at Degrees Fahrenheit Location: Kitchen sani bucket Quaternary Ammonia: = 400 ppm at Degrees Fahrenheit Location: 3 Comp Sink Food and Equipment Temperatures Process/Item: Under Counter Cooler Temperature: 35 Degrees Fahrenheit - Location: Bar-olives Process/Item: Display Case Temperature: 36 Degrees Fahrenheit - Location: Cheese cakes Process/Item: Cold Holding Temperature: 41 Degrees Fahrenheit - Location: Salad greens Temperature: 44 Degrees Fahrenheit - Location: Cut cukes just prepped Temperature: 40 Degrees Fahrenheit - Location: Hard boiled eggs Temperature: 41 Degrees Fahrenheit - Location: Green olives Temperature: 38 Degrees Fahrenheit - Location: Bottom-roast beef sliced Temperature: 38 Degrees Fahrenheit - Location: Prosciutto Process/Item: Hot Holding Temperature: 164 Degrees Fahrenheit - Location: Cabbage stew Process/Item: Hot Holding Temperature: 160 Degrees Fahrenheit - Location: Carrot basil soup

4 Page 4 Process/Item: Beverage Cooler Temperature: 40 Degrees Fahrenheit - Location: Milk Temperature: 43 Degrees Fahrenheit - Location: Left kitchen-baby red potatoes Temperature: 45 Degrees Fahrenheit - Location: Sliced ham Temperature: 46 Degrees Fahrenheit - Location: Turkey sliced Temperature: 43 Degrees Fahrenheit - Location: Bottom-breakfast sausage links Temperature: 43 Degrees Fahrenheit - Location: Kitchen right-chicken cooked Temperature: 40 Degrees Fahrenheit - Location: Pene pasta Temperature: 54 Degrees Fahrenheit - Location: Cooked italian sausage top of container Temperature: 42 Degrees Fahrenheit - Location: Cooked Italian sausage lower container Temperature: 42 Degrees Fahrenheit - Location: Bottom-summer sausage Process/Item: On Ice Temperature: 41 Degrees Fahrenheit - Location: Alfredo sauce Process/Item: On Ice Temperature: 36 Degrees Fahrenheit - Location: Red sauce Process/Item: On Ice Temperature: 38 Degrees Fahrenheit - Location: Prosciutto

5 Page 5 Process/Item: Cooking Temperature: 162 Degrees Fahrenheit - Location: Crab cake Process/Item: Cooking Temperature: 155 Degrees Fahrenheit - Location: Cheese burger Process/Item: Under Counter Cooler Temperature: 31 Degrees Fahrenheit - Location: Steak, chicken Process/Item: Cooking Temperature: 215 Degrees Fahrenheit - Location: Porketta roasts Temperature: 36 Degrees Fahrenheit - Location: Crostini topping Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: All freezers frozen solid Process/Item: Cooling Temperature: 68 Degrees Fahrenheit - Location: Alfredo sauce 2 hours Process/Item: Cooling Temperature: 100 Degrees Fahrenheit - Location: Pomodoro sauce 1 hour Process/Item: Walk-In Cooler Temperature: 35 Degrees Fahrenheit - Location: Roast beef sliced Process/Item: Walk-In Cooler Temperature: 38 Degrees Fahrenheit - Location: Baby red potatoes Process/Item: Walk-In Cooler Temperature: 39 Degrees Fahrenheit - Location: Pene pasta Temperature: 39 Degrees Fahrenheit - Location: Basement-salad greens Temperature: 36 Degrees Fahrenheit - Location: Hard boiled eggs

6 Page 6 Temperature: 38 Degrees Fahrenheit - Location: Artic-carrot cake Temperature: 39 Degrees Fahrenheit - Location: Shell eggs Total Critical Orders This Report: Total Non-Critical Orders This Report: Notes 1. Do not over fill the refrigerated prep table bins. Only fill to the line or indentation on the containers anything above this will not be kept at temperature. 2. Take food temperatures in the coolers do not rely on just the air temperature. 3. Ensure that any new thermometer can be calibrated some can not and should not be purchased. 4. When cooling make sure ice and water are to the level of the food. The alfredo sauce was above the ice bath and will not cool properly. 5. Discussed employee illness and excluding workers with vomiting and/or diarrhea. Illness is recorded on the employee illness log. Illness materials will be ed with the report. 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 10/16/ Certified Food Manager: Certification Number: Nick Slattery FM Expires: 08/24/20 Inspection report reviewed with person in charge and ed. Signed: Carol Valentini Owner Signed: Sara Bents Environmental Health Specialist Duluth sara.bents@state.mn.us

7 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 1400 London Road Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Rose Garden Enterprises LLC 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 /16/17 15:05:15 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 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 COS COS R R Person in Charge (Signature) Date: 10/16/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /