Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 08/23/17 13:45: Minnesota Department of Health Environmental Health, FPLS P.O. Box St. Paul, MN Page 1 Location: 4101 Normanna Road Duluth, MN55801 St. Louis County, 69 Establishment Info: ID #: Risk: Medium Announced Inspection: No License Categories: FBTW, FBLB, HOSP, FBME, FBPS, FBPW Operator: RNC Sportman Inn Company 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 previously issued between 02/14/13 and 08/08/16 have NOT been corrected Equipment Construction Materials A MN Rule Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food. ESTABLISHMENT HAS NON-FOOD GRADE CONTAINERS/STERILITE CONTAINERS BEING USED FOR ITEMS SUCH AS HAMBURGER PATTIES, GRAVY, BACON, LETTUCE. 8/23/17 SAME- AMOUNT OF CONTAINERS HAS DECREASED CONTINUE TO PHASE THESE CONTAINERS OUT FOR FOOD GRADE CONTAINERS. Issued on: 02/14/13 Comply By: 02/19/ Physical Facility Maintenance/Operation and Pest Control MN Rule Maintain the physical facilities in good repair. FLOORING THROUGHOUT THE ESTABLISHMENT IS IN NEED OF REPLACEMENT. THIS INLUDES THE KITCHEN, BAR, AND MOP SINK CLOSET. REPLACE WITH APPROVED FLOORING. 8/23/17 FLOOR HAS BEEN REPLACED IN THE BAR AREA WITH PLANS TO DO THE REST OF THE KITCHEN. Issued on: 02/14/13 Comply By: 02/19/ C Microbial Control: date marking A MN Rule 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. CHILI IN THE UPRIGHT COOLER, CUT VEGETABLES STORED IN THE PREP COOLER TOP,

2 Page 2 AND A STEW IN THE WALK-IN COOLER WERE NOT DATE MARKED. DATE MARKING HAS IMPROVED, THERE WERE STILL SOME ITEMS NOT DATED, PRECOOKED RICE AND TACO MEAT. STAFF DISCARDED THESE ITEMS. Issued on: 11/04/14 Comply By: 11/04/ B Microbial Control: hot and cold holding B MN Rule Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. CUT TOMATO HELD OVERNIGHT IN THE PREP COOLER TOP WAS ABOVE 41 F (43 F). 8/23/17 ITEMS ON THE PREP TOP WERE F (TOP HAD BEEN OPEN RECENTLY FOR LUNCH) AND ITEMS IN THE WALK-IN COOLER WERE 45 F, COOLER WAS IN A DEFROST CYCLE. Issued on: 05/25/16 Comply By: 05/26/ Cleaning Equipment and Utensils C MN Rule Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. SEE COMMENTS. Issued on: 05/25/16 Comply By: 06/01/ Equipment Design and Construction MN Rule Discontinue running liquid waste drainage lines from a beverage dispenser through an ice machine or potable ice bin. THE SODA GUN IN THE BAR HAS THE BEVERAGE LINES RUNNING THROUGH THE ICE BIN. 8/23/17 ESTABLISHMENT HAS HAD PEPSI IN TO ADDRESS THE PROBLEM. SODA LINES ARE NOT RUNNING THROUGH THE ICE, BUT THE DRAIN LINE FROM THE SPRAY GUN HOLDER IS. Issued on: 08/08/16 Comply By: 02/08/ Equipment Numbers and Capacities MN Rule Provide a hood over the cooking equipment to prevent grease or condensation from collecting on walls and ceilings. STOVE TOP USED FOR MAKING SOUPS AND OTHER FOODS IS NOT UNDER A HOOD. THE WALL AND CEILING AROUND IT IS VISIBLY BEING AFFECTED FROM GREASE/CONDENSATION. Issued on: 08/08/16 Comply By: 08/08/17

3 Page Physical Facility Construction Materials A1 MN Rule Provide smooth, nonabsorbent, easily cleanable, durable floor, wall and ceiling surfaces. ESTABLISHMENT HAS EPOSED WOOD AND INSULATION AT THE WALK-IN FREEZER AND WALK-IN COOLER THRESHOLD AND AROUND THE BACK EIT DOOR THRESHOLD. Issued on: 08/08/16 Comply By: 02/08/ Physical Facility Design and Construction A MN Rule Provide effective shielding or shatter-resistant bulbs for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. THE 3 LIGHT CEILING LIGHT IN THE KITCHEN DID NOT HAVE SHATTER-RESISTANT BULBS OR SHIELDING. Issued on: 08/08/16 Comply By: 09/08/16 The following orders were issued during this inspection B Protection from Contamination: cross-contamination, eggs A MN Rule Separate raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods or raw animal food and vegetables to prevent cross contamination. EGGS WERE BEING STORED ON THE TOP SHELF IN THE COLDTECH REFRI. ABOVE MULTIPLE VEGGIES AND PRE-COOKED RICE. STAFF MOVE THE EGGS TO THE BOTTOM SHELF IMMEDIATELY. DISCUSSED KEEPING EGGS AND RAW ANIMALS FOODS SEPARATE AT ALL TIMES. Corrected on Site Food Identity A MN Rule Discontinue misrepresenting food in any way. ESTABLISHMENT OFFERS WALLEYE ON THE MENU, BUT IS USING PIKE PERCH/ZANDER INSTEAD, THIS IS MISLEADING TO THE CUSTOMERS. EITHER TAKE "WALLEYE" OFF THE MENU OR STOP USING THE ZANDER IN IT'S PLACE AND ORDER WALLEYE. Comply By: 08/23/17 Surface and Equipment Sanitizers Chlorine: = 200 PPM at Degrees Fahrenheit Location: SANITIZER SPRAY Food and Equipment Temperatures

4 Page 4 Temperature: 43 F Degrees Fahrenheit - Location: SLICED TOMATOES- PREP TOP Temperature: 42 F Degrees Fahrenheit - Location: PICKLES- PREP TOP Temperature: 42 F Degrees Fahrenheit - Location: CHEDDAR CHEESE- PREP TOP Temperature: 41 F Degrees Fahrenheit - Location: STEAKS- PREP BOTTOM Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN- COLDTECH Process/Item: Upright Cooler Temperature: 37 F Degrees Fahrenheit - Location: CHILI Process/Item: Upright Cooler Temperature: 37 F Degrees Fahrenheit - Location: PRECOOKED RICE Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN Process/Item: Walk-In Cooler Temperature: 45 F Degrees Fahrenheit - Location: HOT DOGS Process/Item: Walk-In Cooler Temperature: 45 F Degrees Fahrenheit - Location: TACO MEAT Process/Item: Walk-In Cooler Temperature: 45 F Degrees Fahrenheit - Location: PIKE PERCH Process/Item: Cooking Temperature: 191 F Degrees Fahrenheit - Location: CHEESEBURGER Process/Item: Cooking Temperature: 186 F Degrees Fahrenheit - Location: HAMBURGER

5 Page 5 Process/Item: Cooking Temperature: 203 F Degrees Fahrenheit - Location: CHICKEN WINGS COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: 4 7 INSPECTION WAS ACCOMPANIED IN PART WITH SHERRY MEHRMAN. OVERALL DATE MARKING HAS IMPROVED THROUGHOUT THE KITCHEN. THERE WERE A FEW ITEMS NOT DATED, TACO MEAT AND PRECOOKED RICE, WHICH WERE THROWN OUT IMMEDIATELY. DISCUSSED THE IMPORTANCE OF DATE MARKING ALL PRE-COOKED FOODS, SOUPS, AND ALL POTENTIALLY HAZARDOUS FOODS TO BE USED WITHIN 7 CALENDAR DAYS FROM PREPARATION. ESTABLISHMENT HAS MADE PROGRESS ON CLEANING OUTSIDE OF EQUIPMENT AND THE INTERIOR OF THE COOLERS. DISCUSSED WITH SHERRY KEEPING UP WITH REGULAR CLEANING THROUGHOUT THE ESTABLISHMENT. THE AREA AROUND THE CONDENSER IN THE WALK-IN COOLER HAD AN ACCUMULATION OF DUST AND IS IN NEED OF BEING CLEANED. BOTH PIZZA OVENS HAD AN ACCUMULATION OF FOOD IN THE BOTTOMS AND NEED TO BE CLEANED MORE FREQUENTLY. SOUPS ARE NOW BEING PLACED AND COOLED IN SMALLER SHALLOWER CONTAINERS. DISCUSSED COOLING WITH SHERRY, WHO CLAIMS THAT THE OWNER MAKES THE SOUPS AND PUTS THEM IN THE SHALLOW CONTAINERS, THEN PLACES THEM IN THE FREEZER TO COOL. PRODUCTS SHOULD COOL IN THE REQUIRED TIME FRAME, BUT LEFT A COOLING LOG TO HELP ENSURE THAT PROPER TIME AND TEMPS ARE BEING MET. ALSO STIR THE FOOD FREQUENTLY TO HELP DISTRIBUTE HEAT. CONTINUE THE GOOD WORK AND CHANGES WITH COOLING LARGE BATCHES OF FOOD. 3 COMPARTMENT SINK WAS NOT FILLED AT THE TIME OF THE INSPECTION, DISCUSSED PROPER SANITIZING CONCENTRATIONS WITH SHERRY. ESTABLISHMENT PUT IN A NEW FLOOR IN THE BAR AND HAVE PLANS TO PUT IN NEW FLOORING IN THE KITCHEN HOPEFULLY THIS FALL OR WINTER. SINCE THE KITCHEN WILL NEED TO BE CLOSED AT THIS TIME AND EQUIPMENT WILL BE MOVED, WOULD ALSO RECOMMEND REPLACING THE INSULATION AROUND AND SEALING AROUND THE DOOR FRAME AND COOLERS WITH SOMETHING SMOOTH, DURABLE, AND EASILY CLEANABLE. ALSO DO A DEEP CLEANING AT THIS TIME. DISCUSSED EMPLOYEE ILLNESS POLICY AND THE ECLUSION OF EMPLOYEES SICK WITH SYMPTOMS OF VOMITING AND/OR DIARRHEA UNTIL 24 HOURS AFTER THEIR LAST SYMPTOM. ALSO CONTACT THE DEPARTMENT IF ANY EMPLOYEES ARE DIAGNOSED WITH SALMONELLA, SHIGELLA, HEPATITIS A, OR E. COLI OR IF THERE ARE ANY CUSTOMER ILLNESS COMPLAINTS. DISCUSSED THE IMPORTANCE OF LIMITING BARE HAND CONTACT WITH ALL READY TO

6 Page 6 EAT FOODS BY USING GLOVES, TONGS, DELI TISSUE, ETC REPORT ED TO: CDRYKE@AOL.COM 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 08/23/17. Certified Food Manager: Certification Number: Cheryl R. Seeley FM23857 Expires: 06/16/18 Inspection report reviewed with person in charge and ed. Signed: Cheryl Seeley Owner Signed: Callie Bursch Public Health Sanitarian Duluth District Office callie.bursch@state.mn.us

7 Report #: Minnesota Department of Health Environmental Health, FPLS P.O. 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 4101 Normanna Road Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type RNC Sportman Inn Company 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 M 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 /23/17 13:45:00 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 "" 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 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 34 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 47 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 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: 08/25/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /