Date: Time: Report: 03/30/17 14:50:35 7980171045 Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 231 East Superior Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: 0022623 Risk: High Announced Inspection: Yes License Categories: HOSP, FBLB, FBTW, FBME Operator: Phone #: 2187400436 Expires on: 12/31/17 ID #: 28445 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 03/29/16 have NOT been corrected. 6-100 Physical Facility Construction Materials 6-101.11A1 MN Rule 4626.1325 Provide smooth, nonabsorbent, easily cleanable, durable floor, wall and ceiling surfaces. The grout is missing in many places in the dish area it must be repaired. Issued on: 03/29/16 Comply By: 06/29/16 The following orders were issued during this inspection. 3-500B Microbial Control: hot and cold holding 3-501.16B ** Critical Item ** MN Rule 4626.0395 Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. The far end of the line under counter cooler was running warm 43F. Any potentially hazardous foods were removed. The unit will be serviced Comply By: 03/30/17 4-500 Equipment Maintenance and Operation 4-501.114C1 ** Critical Item ** MN Rule 4626.0805 Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm and a minimum temperature of 75 degrees F (24 degrees C) for water with a ph of 8.1 to 10. The chlorine concentration must not exceed the amount specified on the manufacturer's label approved by the federal EPA. The dish machine was 0ppm even after priming. Ecolab was called. Use test strips to verify sanitizer concentration Comply By: 03/30/17
Page 2 1-100 Food Manager Certification 1-101.01MN MN Rule 4626.2010 Employ one full-time State certified food manager for the establishment. Travis has his CFM but is not registered with MDH Comply By: 03/30/17 3-500A Microbial Control: cooling 3-501.13 MN Rule 4625.0380 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. The individually sealed tuna must be opened when thawing. The tuna was under running water and the packaged were opened during the inspection. Corrected on Site 4-200 Equipment Design and Construction 4-204.17 MN Rule 4626.0595 Discontinue running liquid waste drainage lines from a beverage dispenser through an ice machine or potable ice bin. The drain line is missing from the main bar soda gun. The gun drainage could leak into the ice bin or liquor bottles. New drain lines will be installed and must drain to the floor drains Comply By: 04/06/17 Surface and Equipment Sanitizers Chlorine: = 0 ppm at Degrees Fahrenheit Location: Dish machine Iodine: = 25 ppm at Degrees Fahrenheit Location: Glasswasher Food and Equipment Temperatures Temperature: 37 Degrees Fahrenheit - Location: Celery
Page 3 Temperature: 41 Degrees Fahrenheit - Location: Diced peppers Temperature: 40 Degrees Fahrenheit - Location: Bottom-asparagus Temperature: 38 Degrees Fahrenheit - Location: Rice pilaf Temperature: 40 Degrees Fahrenheit - Location: Tuna Temperature: 38 Degrees Fahrenheit - Location: Avacado Temperature: 40 Degrees Fahrenheit - Location: Salmon Temperature: 34 Degrees Fahrenheit - Location: Crab Temperature: 43 Degrees Fahrenheit - Location: Far end line-minced garlic Violation Issued: Yes Temperature: 43 Degrees Fahrenheit - Location: Whipping cream Violation Issued: Yes Temperature: 43 Degrees Fahrenheit - Location: Asiago cheese Violation Issued: Yes Process/Item: Drawers Temperature: 41 Degrees Fahrenheit - Location: Tuna Temperature: 36 Degrees Fahrenheit - Location: Arti. dip Temperature: 40 Degrees Fahrenheit - Location: Flatbread pizzas
Page 4 Temperature: 36 Degrees Fahrenheit - Location: Desserts Temperature: 30 Degrees Fahrenheit - Location: Wait-salasa, dressings Temperature: 38 Degrees Fahrenheit - Location: Black bean corn salsa Temperature: 40 Degrees Fahrenheit - Location: Agate sauce Process/Item: Beverage Cooler Temperature: 34 Degrees Fahrenheit - Location: Bar-drink mixes Process/Item: Beverage Cooler Temperature: 36 Degrees Fahrenheit - Location: Sliced cucumbers Temperature: 39 Degrees Fahrenheit - Location: Shell eggs Temperature: 37 Degrees Fahrenheit - Location: Cheese Temperature: 34 Degrees Fahrenheit - Location: Pattied hamburgers Temperature: 34 Degrees Fahrenheit - Location: Salad greens Temperature: 34 Degrees Fahrenheit - Location: Lobster Temperature: 34 Degrees Fahrenheit - Location: Walleye
Page 5 Total Critical Orders This Report: Total Non-Critical Orders This Report: Notes 1. Gloves are provided at the bar but tongs, spoons or drink picks would be best for the drink garnishes. Bar staff cannot handle the drink garnishes with bare hands. 2 4 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. Certified Food Manager: I acknowledge receipt of the Minnesota Department of Health inspection report number 7980171045 of 03/30/17. Certification Number: Expires: / / Inspection report reviewed with person in charge and emailed. Signed: Travis Miller Chef Signed: Sara Bents Environmental Health Specialist Duluth 218-302-6184 sara.bents@state.mn.us
Report #: 7980171045 Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box 64975 St. Paul, MN 55164-0975 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 231 East Superior Street Duluth, MN 55802 2187400436 License/Permit # Permit Holder Purpose of Inspection Est Type 0022623 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 3 4 5 6 7 8 9 10 11 12 13 14 15 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 20 21 22 N/A Consumer Advisory 23 N/A in MN Consumer advisory for raw or undercooked foods 24 25 26 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 3 0 03/30/17 14:50:35 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 29 30 31 32 33 34 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 37 38 39 40 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 42 43 45 46 47 49 50 51 Proper Use of Utensils Utensils, equipment & linens: properly stored, dried, & handled Single-use & single service articles: properly stored & used 44 Gloves used properly 48 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 52 Garbage & refuse properly disposed; facilities maintained 53 Physical facilities installed, maintained, & clean 54 55 56 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: 03/31/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /