Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 03/29/17 13:30: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box St. Paul, MN Page 1 Location: 5461 North Shore Drive Duluth, MN55804 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: HOSP, FBLB, FBPW, FBTW, 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 B Protection from Contamination: cross-contamination, eggs B ** Critical Item ** MN Rule Separate raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat foods. RAW SHELL EGGS WERE STORED ABOVE CASSOULET IN THE TRUE COOLER. RAW CHICKEN BREAST WERE STORED NEXT TO COOKED PULLED PORK IN THE BOTTOM PREP COOLER. EGGS WERE MOVED TO BOTTOM SHELF AND PULLED PORK WAS MOVED ABOVE RAW CHICKEN F Microbial Control: specialized processing, ROP, HACCP ** Critical Item ** MN Rule Prepare a HACCP plan before: 1. smoking or curing food, except for imparting flavor only and not as part of the cooking process; 2. using food additives or components, including vinegar to preserve food or render a food so it is not potentially hazardous; or 3. using a reduced oxygen method of packaging food. REDUCED OXYGEN PACKAGING OF COOKED AND RAW FOODS WERE BEING DONE IN THE ESTABLISHMENT WITHOUT AN APPROVED HACCP PLAN. DISCONTINUE THIS PROCEDURE UNTIL A HACCP PLAN HAS BEEN APPROVED. RAW FISH THAT HAD BEEN VACUUMED PACKED BY ESTABLISHMENT WAS DISCARDED

2 Page F Microbial Control: specialized processing, ROP, HACCP B ** Critical Item ** MN Rule A food establishment that packages potentially hazardous food using a reduced oxygen packaging method must have a HACCP plan that: 1. identifies the food to be packaged; 2. limits food packaged to food that does not support the growth of Clostridium botulinum; 3. specifies how the food will be maintained at 41 degrees F (5 degrees C); 4. describes how the package will be labeled for display; 5. limits the shelf life to no more than 14 days from packaging to consumption or the original manufacturer's "sell by" or "use by" date, whichever occurs first; 6. includes operational procedures; and 7. describes the training program. SUBMIT A HACCP PLAN REVIEW FORM TO THIS DEPARTMENT FOR APPROVAL FOR REDUCED OXYGEN PACKAGING C Protection from Contamination: equipment/utensils, consumers B MN Rule Store wiping cloths clean and dry or in an approved sanitizing solution. THERE WERE SEVERAL WIPING CLOTHS STORED ON THE COUNTERTOPS IN THE SERVER AREA. Surface and Equipment Sanitizers Chlorine: = 50 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-COOKLINE Chlorine: = 50 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-PREP AREA Chlorine: = 50 PPM at 100 Degrees Fahrenheit Location: WIPING CLOTH BUCKET-SERVER AREA Chlorine: = 50 PPM at Degrees Fahrenheit Location: DISHWASHER SANITIZING RINSE Food and Equipment Temperatures Process/Item: Hot Holding Temperature: 144 Degrees Fahrenheit - Location: FRENCH ONION SOUP-GRILL Process/Item: Hot Holding Temperature: 146 Degrees Fahrenheit - Location: CURRY CORN SOUP-SERVER AREA

3 Page 3 Process/Item: Cooking Temperature: 167 Degrees Fahrenheit - Location: CHICKEN BREAST Process/Item: Re-Heating Temperature: 184 Degrees Fahrenheit - Location: CREAM OF TOMATO SOUP Process/Item: Cooling Temperature: 143 Degrees Fahrenheit - Location: BEEF 2:40 Process/Item: Cooling Temperature: 120 Degrees Fahrenheit - Location: BEEF ONE HALF HR. 3:10 Temperature: 37 Degrees Fahrenheit - Location: POTATO SALAD-TOP Temperature: 33 Degrees Fahrenheit - Location: CHOPPED ONION MIX-YOP Temperature: 38 Degrees Fahrenheit - Location: PULLED PORK-BOTTOM Temperature: 40 Degrees Fahrenheit - Location: CUT RED CABBAGE-BOTTOM Process/Item: Undercounter cooler Temperature: 34 Degrees Fahrenheit - Location: BEETS Process/Item: Undercounter cooler Temperature: 38 Degrees Fahrenheit - Location: SEASONED TUNA Process/Item: Upright Cooler Temperature: 40 Degrees Fahrenheit - Location: BEEF LOIN-TRUE Temperature: 36 Degrees Fahrenheit - Location: SHRIMP Temperature: 38 Degrees Fahrenheit - Location: MILK

4 Page 4 Temperature: 36 Degrees Fahrenheit - Location: BOILED EGGS Temperature: 36 Degrees Fahrenheit - Location: BEEF LOIN Temperature: 35 Degrees Fahrenheit - Location: TOMATO CHEESE SOUP Temperature: 35 Degrees Fahrenheit - Location: FRENCH ONION SOUP Temperature: 37 Degrees Fahrenheit - Location: VEGETABLE SOUP Temperature: 40 Degrees Fahrenheit - Location: RAW PORK Process/Item: Upright Cooler Temperature: 35 Degrees Fahrenheit - Location: MILK-BAKERY Process/Item: Undercounter Freezer Temperature: Degrees Fahrenheit - Location: FOODS FROZEN Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: FOODS FROZEN COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: REVIEWED THE EMPLOYEE ILLNESS LOG SHEET. RECORD WHAT THE ILLNESS IS ON THE ILLNESS LOG SHEET AND THE DATE THE PERSON RETURNS TO WORK. EMPLOYEES ILL WITH VOMITING OR DIARRHEA ARE TO BE EXCLUDED FROM THE ESTABLISHMENT FOR 24 HOURS AFTER SYMPTOMS ARE GONE. OBSERVED STAFF WASHING HANDS AND WEARING GLOVES WHEN MAKING SANDWICHES TO LIMIT BARE HAND CONTACT WITH READY TO EAT FOODS. A HACCP PLAN REVIEW SUBMITTAL FORM FOR REDUCED OXYGEN PACKAGING WAS ED WITH THIS REPORT. 3 1

5 Page 5 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 03/29/17. Certified Food Manager: Certification Number: Scott Graden FM29831 Expires: 03/20/20 Inspection report reviewed with person in charge and ed. Signed: Scott Graden 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 5461 North Shore Drive Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type 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 /29/17 13:30:00 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 X 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: 03/30/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /