Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 08/31/17 15:00: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box St. Paul, MN Page 1 Location: 5135 North Shore Drive Duluth, MN55804 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBTW, FBLB, HOSP, FBME, FBPW Operator: Red Swan Catering 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. THE TEMPERATURES OF THE RED SAUCE 44F, NOODLES 44F, BLUE CHEESE 50F STORED IN THE TOP PREP COOLER BY THE BROILER SECTION WERE ABOVE 41F. SAUCE AND NOODLES WERE MOVED TO ANOTHER COOLER AND BLUE CHEESE DISCARDED BY MOLLY. SEE COMMENTS Corrected on Site 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. DATE FOODS WHEN FROZEN AND AFTER FREEZING/THAWING.YOU HAVE A TOTAL OF 7 DAYS TO USE THE FOOD-TIME STOPS WHEN FROZEN. ONCE OUT OF THE FREEZER TIME RESTARTS. DATE MARK FOODS TO INDICATE THIS. Comply By: 08/31/17

2 Page D Microbial Control: disposition of food A ** Critical Item ** MN Rule Discard all refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment which has not been consumed within seven calendar days from the date of preparation. DATES ON ALFREDO SAUCE 8/22, WILD RICE 8/22, AND HOUSE MADE DRESSINGS 8/18, 8/21 WERE OVER SEVEN DAYS. FOODS WERE DISCARDED BY MOLLY. DISCUSSED PREPARING SMALLER BATCHES. Corrected on Site Surface and Equipment Sanitizers Chlorine: = 50 PPM at Degrees Fahrenheit Location: UNDERCOUNTER DISHWASHER-CATERING KITCHEN Hot Water: = at Degrees Fahrenheit Location: UNDERCOUNTER DISHWASHER-TEMP TAPE BLACK-CATERING KITCHEN Hot Water: = at Degrees Fahrenheit Location: MAIN KITCHEN DISHWASHER-TEMP TAPE TURNED BLACK Quaternary Ammonia: = 200 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-KITCHEN Quaternary Ammonia: = 200 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-BAR Iodine: = 12.5 at Degrees Fahrenheit Location: BAR GLASS WASHER Food and Equipment Temperatures Temperature: 145 Degrees Fahrenheit - Location: CHICKEN WILD RICE SOUP Temperature: 153 Degrees Fahrenheit - Location: CHEESE BROCCOLI SOUP Temperature: 170 Degrees Fahrenheit - Location: ORIENTAL CHICKEN SOUP Temperature: 147 Degrees Fahrenheit - Location: BEEF GRAVY

3 Page 3 Temperature: 40 Degrees Fahrenheit - Location: SLICED BEEF-TOP FRYER SIDE Temperature: 39 Degrees Fahrenheit - Location: SLICED PRIME RIB-TOP FRYER SIDE Temperature: 39 Degrees Fahrenheit - Location: SAUTEED ONIONS-BOTTOM FRYER SIDE Temperature: 44 Degrees Fahrenheit - Location: RED SAUCE-TOP BROILER SIDE Violation Issued: Yes Temperature: 50 Degrees Fahrenheit - Location: BLUE CHEESE-TOP BROILER SIDE Violation Issued: Yes Temperature: 44 Degrees Fahrenheit - Location: NOODLES-TOP BROILER SIDE Violation Issued: Yes Temperature: 38 Degrees Fahrenheit - Location: PACKAGED RAW STEAK-BOTTOM BROILER SIDE Process/Item: Cooking Temperature: 181 Degrees Fahrenheit - Location: SHRIMP Temperature: 40 Degrees Fahrenheit - Location: DICED TOMATOES-TOP PIZZA Temperature: 35 Degrees Fahrenheit - Location: PIZZA SAUCE-TOP PIZZA Temperature: 31 Degrees Fahrenheit - Location: CHICKEN-BOTTOM PIZZA Temperature: 39 Degrees Fahrenheit - Location: SALSA-TOP EXPO Temperature: 40 Degrees Fahrenheit - Location: CUT MELON-BOTTOM EXPO

4 Page 4 Temperature: 41 Degrees Fahrenheit - Location: COLE SLAW-TOP EXPO Temperature: 39 Degrees Fahrenheit - Location: LETTUCE IN SALAD-BOTTOM SALAD Temperature: 41 Degrees Fahrenheit - Location: SOUR CREAM-TOP SALAD Process/Item: Cooling Temperature: 53 Degrees Fahrenheit - Location: TACO MEAT ON SHEET PAN IN WALK IN AT 1.5 HOURS Temperature: 41 Degrees Fahrenheit - Location: CHILI Temperature: 40 Degrees Fahrenheit - Location: ALFREDO SAUCE Temperature: 40 Degrees Fahrenheit - Location: WILD RICE Temperature: 40 Degrees Fahrenheit - Location: NOODLES Temperature: 41 Degrees Fahrenheit - Location: MILK Process/Item: Upright Cooler Temperature: 35 Degrees Fahrenheit - Location: CREAM CHEESE PIE-SATURN Process/Item: Upright Cooler Temperature: 38 Degrees Fahrenheit - Location: FRIGIDAIRE-AIR TEMP Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: FOODS FROZEN-FRIGIDAIRE Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: FOODS FROZEN-FRIGIDAIRE

5 Page 5 Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: FOODS FROZEN COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: 3 0 TEMPERATURE OF THE PREP COOLER BY BROILER WILL BE TAKEN AND RECORDED ON TEMPERATURE LOG SHEETS. REVIEWED THE EMPLOYEE ILLNESS LOG SHEET THAT WAS ON SITE WITH RECORDED ILLNESS. OBSERVED STAFF WEARING GLOVES WHEN MAKING SANDWICHES AND PREPARING FOOD. ED TEMPERATURE LOG SHEETS WITH THIS 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 08/31/17. Certified Food Manager: Certification Number: Molly J. Dollar FM5716 Expires: 11/30/18 Inspection report reviewed with person in charge and ed. Signed: Molly Dollar Owner Signed: Deborah Kosiak Public Health Sanitarian Duluth District Office Deb.Kosiak@state.mn.us

6 Report #: Minnesota Department of Health Food, Pools & Lodging Services Section PO 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 5135 North Shore Drive Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Red Swan Catering 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 "X" 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 /31/17 15:00:00 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 "X" in box if numbered item is not in compliance Mark "X" 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 X COS R R Person in Charge (Signature) Date: 09/01/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /