Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: eport: 21:15: Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box St. Paul, MN Page 1 Location: 520 East 4th Street Duluth, MN55805 St. Louis County, 69 Establishment Info: ID #: isk: High Announced Inspection: No License Categories: FBLB, HOSP, 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 were issued during this inspection Food Manager Certification MN MN ule Employ one full-time State certified food manager for the establishment. Deb and Mike's CFMs are expired. Mike will need to take the full 8 hour course, Deb will need the 4 hour before August. Tyler has his serve safe it is less than 3 years old he can apply for a CFM. Comply By: 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. All employee food must be stored in the bottom of the cooler so as not to contaminate other items. Food was moved from the top shelf to the bottom. Corrected on Site Equipment Maintenance and Operation AB MN ule All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. The door gasket on the line prep cooler (bottom left door) is shredded and needs replacing. The cooler is holding temp but may not for long without the new gasket. Comply By: 04/14/17 Surface and Equipment Sanitizers

2 Page 2 Hot Water: = at 150 Degrees Fahrenheit Location: Dish machine wash Hot Water: = at 185 Degrees Fahrenheit Location: Dish machine rinse Chlorine: = 100 ppm at Degrees Fahrenheit Location: Wiping cloth bucket Food and Equipment Temperatures Temperature: 37 Degrees Fahrenheit - Location: Diced tomatoes Temperature: 38 Degrees Fahrenheit - Location: Diced ham Temperature: 37 Degrees Fahrenheit - Location: Gyro meat Temperature: 40 Degrees Fahrenheit - Location: Sliced ham Temperature: 41 Degrees Fahrenheit - Location: Bottom diced ham Temperature: 40 Degrees Fahrenheit - Location: Superior-steak Temperature: 40 Degrees Fahrenheit - Location: Lettuce Process/Item: Under Counter Cooler Temperature: 41 Degrees Fahrenheit - Location: American fries Process/Item: Cooking Temperature: 162 Degrees Fahrenheit - Location: Scrambled eggs Process/Item: Cooking Temperature: 152 Degrees Fahrenheit - Location: Omelet

3 Page 3 Temperature: 145 Degrees Fahrenheit - Location: Gyro meat Temperature: 146 Degrees Fahrenheit - Location: Biscuit gravy Temperature: 145 Degrees Fahrenheit - Location: Tomato basil soup Temperature: 142 Degrees Fahrenheit - Location: Cheesy vegetable soup Temperature: 40 Degrees Fahrenheit - Location: True-chocolate milk Temperature: 40 Degrees Fahrenheit - Location: Dressings Temperature: 38 Degrees Fahrenheit - Location: True-tomatoes Temperature: 37 Degrees Fahrenheit - Location: Mushrooms Process/Item: Milk Dispenser Temperature: 40 Degrees Fahrenheit - Location: Temperature: 36 Degrees Fahrenheit - Location: Kilbesa Temperature: 34 Degrees Fahrenheit - Location: Diced tomatoes Temperature: 37 Degrees Fahrenheit - Location: Eggs Temperature: 36 Degrees Fahrenheit - Location: Shredded cheese

4 Page 4 Temperature: 35 Degrees Fahrenheit - Location: Brown gravy Total Critical Orders This eport: Total Non-Critical Orders This eport: 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. 0 3 Certified Food Manager: Certification Number: Tyler Murto or Deb Strop Expires: / / Inspection report reviewed with person in charge and ed. Signed: Matt Strop Manager 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 520 East 4th Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type 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 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 :15:30 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: Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /