Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: eport: 07/25/17 15:22: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Page 1 Location: 108 East Superior Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: isk: High Announced Inspection: No License Categories: Operator: HOSP, FBLB, FBME Expires on: 12/31/17 Man Tang Phone #: 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 06/25/15 have NOT been corrected A Microbial Control: cooling MN ule 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. CHICKEN WAS SITTING IN THE SINK THAWING IT MUST BE THAWED UNDE UNNING WATE O UNDE EFIGEATION. THE COLD WATE WAS TUNED ON DUING THE INSPECTION. Issued on: 06/25/15 Comply By: 06/25/15 The following orders were issued during this inspection A Food Characteristics: approved source A MN ule emove all unapproved foods from the premises. All food must be obtained from approved sources. THE UNMAKED FISH FOM THE ASIAN MAKET AND SALTED EGGS MUST BE EMOVED AND KEPT AT HOME FO PESONAL USE

2 Page 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 24 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. DIFFEENT FOODS AE MADE WEEKLY ON DIFFEENT DAYS. ANY LEFTOVES AE DISCADED WHEN THE NEW BATCH IS MADE BUT DATE MAKING MUST BE INCOPOATED SINCE THEE IS NO WAY TO TELL IF SOME OF THE OLD BATCH IS LEFTOVE BY MISTAKE. KEEP A LIST ON THE EFIGEATO Equipment Construction Materials A MN ule emove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food. DO NOT USE PLASTIC SHOPPING BAGS FO FOOD STOAGE. FOOD WAS EMOVED AND PUT IN FOOD SAFE CONTAINES 3-300C Protection from Contamination: equipment/utensils, consumers MN ule Store all food in a clean, dry location; where it is not exposed to splash, dust or other contamination; and at least 6 inches above the floor. THE BULK CASHEWS AND ALMONDS WEE OPEN UNCOVEED. COVES WEE POVIDED DUING THE INSPECTION Surface and Equipment Sanitizers Hot Water: = at 150 Degrees Fahrenheit Location: Dish machine wash Hot Water: = at 186 Degrees Fahrenheit Location: Dish machine rinse Food and Equipment Temperatures Process/Item: Steam Table Temperature: 193 Degrees Fahrenheit - Location: Gravy Process/Item: Steam Table Temperature: 203 Degrees Fahrenheit - Location: Wonton soup

3 Page 3 Temperature: 36 Degrees Fahrenheit - Location: S&S chicken Temperature: 30 Degrees Fahrenheit - Location: Egg rolls Temperature: 37 Degrees Fahrenheit - Location: Chicken wings Process/Item: Cooling Temperature: 103 Degrees Fahrenheit - Location: S&S shrimp 30 minutes Process/Item: Hot Holding Temperature: 160 Degrees Fahrenheit - Location: White rice Process/Item: Hot Holding Temperature: 163 Degrees Fahrenheit - Location: Fried rice Temperature: 36 Degrees Fahrenheit - Location: Chopped green peppers Temperature: 35 Degrees Fahrenheit - Location: Chicken wings Temperature: 35 Degrees Fahrenheit - Location: Mushrooms Temperature: 36 Degrees Fahrenheit - Location: S&S chicken Process/Item: Walk-In Cooler Temperature: 38 Degrees Fahrenheit - Location: Broccoli Process/Item: Walk-In Cooler Temperature: 40 Degrees Fahrenheit - Location: Cream cheese Temperature: 41 Degrees Fahrenheit - Location: Milk

4 Page 4 Temperature: 41 Degrees Fahrenheit - Location: Condiments Process/Item: Cooking Temperature: 174 Degrees Fahrenheit - Location: Egg rolls Process/Item: Cooking Temperature: 193 Degrees Fahrenheit - Location: S&S shrimp Total Critical Orders This eport: Total Non-Critical Orders This eport: Notes 1. Discussed employee illness and excluding workers with vomiting and/or diarrhea for 24 hours after symptoms stop. Illness is recorded in an illness log. 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 07/25/ Certified Food Manager: Certification Number: Man Mo Tang FM Expires: 08/05/19 Inspection report reviewed with person in charge and mailed. Signed: Man Mo Tang Owner 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 108 East Superior Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Man Tang 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 N/A N/O Food received at proper temperature N/A N/O N/A N/A Adequate handwashing facilities supplied & accessible Approved Source Food obtained from approved source 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 /25/17 15:22:57 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 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 Person in Charge (Signature) Date: 07/27/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /