Food and Beverage Establishment Inspection Report

Transcription

1 Minnesota Department of Health Environmental Health, FPLS P.O. Box St. Paul, MN Page 1 Location: 3502 West Tischer Road Duluth, MN55803 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBLB, HOSP, FBPS, FBPW, FBC3, FAFB Operator: Ragnar Properties 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 04/24/13 and 10/03/16 have NOT been corrected Equipment Location and Installation A MN Rule Do not locate cabinets for the storage of food, sanitized equipment, utensils, clean linens, or single-service and single-use items in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unprotected sewer sewer lines, under leaking water lines, under water lines on which water has condensed, under open stair wells or under other sources of contamination. However, storage cabinets used for linens, or single service or single use articles may be stored in a locker room. 24 APR 2013 & 18 APR 2014: THERE IS AN UNPROTECTED SEWER LINE ABOVE THE FREEZER IN THE BASEMENT. PROVIDE PROTECTION FOR THE SEWER LINE SAME. Issued on: 04/24/13 Comply By: 05/09/ 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. 24 APR 2013 & 18 APR 2014: THE LIGHT FITURES IN THE BASEMENT STORAGE AREA ARE NOT SHIELDED. PROVIDE SHIELDS FOR THESE LIGHTS OR SHATTER RESISTANT BULBS SAME, LIGHT IN WALK-IN COOLER NEEDS A SHIELD. Issued on: 04/24/13 Comply By: 05/09/ Physical Facility Maintenance/Operation and Pest Control MN Rule Remove all unnecessary articles and litter from the premises which are not pertinent to the current operation of the food establishment. THE BASEMENT USED TO BE A BAR, BUT IT WAS DISCONTINUED DUE TO FLOOD DAMAGE. THE BASEMENT IS FILLED WITH DISUSED EQUIPMENT, UNNECESSARY ARTICLES, AND

2 Page 2 LITTER. Issued on: 10/01/15 Comply By: 10/01/ Physical Facility Maintenance/Operation and Pest Control A MN Rule Clean and maintain clean all physical facilities. THE PHYSICAL FACILITIES HAVE GREASE, DUST, AND FOOD ACCUMULATION. THE FACILITY NEEDS A DEEP CLEANING SEE COMMENTS. Issued on: 10/01/15 Comply By: 12/01/ 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. 10/12/17- DATE MARKING HAS OVERALL IMPROVED THROUGHOUT THE ESTABLISHMNET. SAUSAGE GRAVY WAS NOT DATE MARKED. STAFF WASH, CUT, AND PORTION BAGS OF LETTUCE., THESE ALSO NEED TO BE DATE MARKED WHEN LETTUCE WAS CUT. Issued on: 10/03/16 Comply By: 10/03/16 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. RAW SAUSAGE PATTIES WERE STORED ON THE MIDDLE SHELF IN THE WALK-IN AND WERE ABOVE MULTIPLE CONTAINERS OF SALAD DRESSINGS/SAUCES. MANAGER WAS GOING TO CHANGE THE ORDER OF THESE AND STORE THE SAUSAGES ON THE LOWER SHELF. Comply By: 3-500B 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. THE PREP COOLER HAD AN AMBIENT AIR TEMP OF 49, WITH FOODS IN THE BOTTOM INCLUDING PARCOOKED CHICKEN (46 F) AND PRECOOKED STEAKS (48 F) TO BE ABOVE 42 F. THESE FOODS WERE DISCARDED. COOLER WAS TURNED UP DURING INSPECTION AND WAS AT 42 F AT THE END. Corrected on Site

3 Page D Microbial Control: disposition of food A 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. BEEF TIPS DATED 10/12 AND VEG. BEEF SOUP DATED 10/11 WERE FOUND AND DISCARDED BY STAFF. MONITOR FOODS AND DISPOSE OF FOODS THAT HAVE BEEN KEPT FOR OVER 7 CALENDAR DAYS. Corrected on Site Cleaning Equipment and Utensils A MN Rule Equipment food-contact surfaces and utensils shall be clean to sight and touch. THE MEAT SLICER WAS NOT CLEANED AFTER THE LAST USE AND WAS VERY DIRTY. SOME DISHES KEPT BY THE DISHWASHER WERE VISIBLY DIRTY, BOTH WITH STUCK ON FOOD AND POSSIBLE DEBRIS SPLASH FROM THE SPRAY HOSE. MANAGER WAS GOING TO CLEAN THESE ITEMS IMMEDIATELY. Comply By: Cleaning Equipment and Utensils E MN Rule Clean surfaces contacting food that is not potentially hazardous: 1. at any time when contamination may have occurred; 2. at least once every 24 hours for iced tea dispensers and consumer self-service utensils; 3. before restocking condiment dispensers, display containers and other consumer self-service equipment and utensils; 4. at a frequency specified by the manufacturer for ice bins, beverage dispensing nozzles, enclosed components of ice makers, beverage dispensing lines or tubes, coffee bean grinders, and water vending equipment. MOST OF THE BEER TAP LINES WERE CLEAN, BUT THE 2 TAPS PROVIDED BY ROHLFING HAD BROWN YEAST. HAVE THE DISTRIBUTORS CLEAN THESE AT A FREQUENCY TO LIMIT THE BUILD-UP. Comply By: 10/31/ MN Food Manager Certification MN Rule Ensure through the State certified food manager that: 1. hazards in the day-to-day operation of the food establishment are identified; 2. policies and procedures to prevent foodborne illness are developed and implemented; 3. employees are trained to ensure that there is at least one trained individual present at all times food preparation activities are conducted who can demonstrate the knowledge required in the Minnesota Food Code; 4. food preparation activities are directed and corrective action is taken, as needed, to protect the health of the consumer; and 5. in-house self-inspections of daily operations are conducted on a periodic basis to ensure that food safety policies and procedures are followed.

4 Page 4 WITH THE MULTIPLE FOOD SAFETY VIOLATIONS, CURRENTLY THE CERTIFIED FOOD MANAGER DUTIES ARE NOT BEING DONE ON A DAY TO DAY BASIS. Comply By: 10/24/ C Protection from Contamination: equipment/utensils, consumers B MN Rule Store the bulk food dispensing utensil in the food with the handle extending out of the food, or in a protective enclosure attached or adjacent to the enclosure with the utensil on a tether of easily cleanable material which is short enough to prevent the utensil from making contact with the floor. A CUP WITHOUT A HANDLE WAS BEING STORED IN THE FLOUR CONTAINER. PROVIDE A SCOOP WITH A HANDLE, SCOOP CAN BE KEPT IN THE FLOUR AS LONG AS THE HANDLE IS UP AND OUT OF THE FOOD. Comply By: Equipment Numbers and Capacities MN Rule Provide an appropriate test kit to accurately measure sanitizer concentration. ESTABLISHMENT USES BLEACH FOR SANITIZER AND HAS A CHLORINE BASED DISHWASHER. OBTAIN CHLORINE TEST STRIPS FROM YOUR SUPPLIER TO ENSURE PROPER SANITIZING LEVELS ARE BEING REACH PARTS PER MILLION ARE ACCEPTABLE CHLORINE LEVELS. Comply By: 10/31/ Physical Facility Design and Construction MN Rule Install or replace wall and ceiling attachments including light fixtures, vent covers, wall mounted fans, and decorative items to be easily cleanable. THE VENT COVER IN THE MEN'S BATHROOM IS MISSING. Comply By: 02/01/18 Surface and Equipment Sanitizers Chlorine: = 100 PPM at Degrees Fahrenheit Location: DISHWASHER Chlorine: = 200 PPM at Degrees Fahrenheit Location: SANITIZER BUCKET IN KITCHEN Quaternary Ammonia: = 200 PPM at Degrees Fahrenheit Location: SANITIZER SPRAY BOTTLE Food and Equipment Temperatures

5 Page 5 Process/Item: Upright Cooler Temperature: 40 F Degrees Fahrenheit - Location: MUSHROOMS- SUPERIOR Process/Item: Upright Cooler Temperature: 41 F Degrees Fahrenheit - Location: NOODLES- SUPERIOR Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN- 2 DOOR Temperature: 42 F Degrees Fahrenheit - Location: DICED TOMATOES- PREP TOP Temperature: 42 F Degrees Fahrenheit - Location: SLICED TOMATOES- PREP TOP Temperature: 46 F Degrees Fahrenheit - Location: SOUR CREAM- PREP BOTTOM Temperature: 46 F Degrees Fahrenheit - Location: PARCOOKED CHICKEN- PREP BOTTOM Temperature: 48 F Degrees Fahrenheit - Location: PRECOOKED STEAKS-PREP BOTTOM Temperature: 49 F Degrees Fahrenheit - Location: AMBIENT AIR TEMP. Process/Item: Walk-In Cooler Temperature: 33 F Degrees Fahrenheit - Location: SAUSAGE GRAVY Process/Item: Walk-In Cooler Temperature: 33 F Degrees Fahrenheit - Location: PRECOOKED SAUSAGES Process/Item: Beer Cooler Temperature: 45 F Degrees Fahrenheit - Location: AMBIENT AIR TEMP- NO PHF

6 Page 6 Process/Item: Chest Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN Process/Item: Chest Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN- FRIGIDAIRE Process/Item: Under Counter Cooler Temperature: 39 F Degrees Fahrenheit - Location: HALF AND HALF- BAR COOLER COMMENTS: Total Critical Orders This Total Non-Critical Orders This INSPECTION ACCOMPANIED BY OWNER BILL JOHNSON, MANAGER SARAH ROSE, AND PUBLIC HEALTH SANITIARIAN CLIFF LAVIGNE. NO FOOD WAS PREPARED DURING THE INSPECTION. THE CHEST FREEZER THAT PREVIOUSLY HAD A BROKEN SEAL HAS BEEN REPLACED. THE PREP COOLER THAT WAS RUNNING WARM WAS TURNED DOWN IMMEDIATELY AND SEEMED TO BE GETTING COOLER BY THE END OF THE INSPECTION, DROPPING FROM 49 F TO 42 F. DISCUSSED WITH THE MANAGER MONITORING THE COOLER AND TAKING TEMPERATURES OF FOODS TO ENSURE THEY ARE BEING HELD AT 41 F OR LOWER. SOME GENERAL CLEANING THAT NEEDS TO BE DONE IN THE ESTABLISHMENT INCLUDES, BUT IS NOT LIMITED TO: *THE MEAT SLICER *DISHES THAT WERE ENCRUSTED WITH GREASE OR DIRTY BY THE DISHWASHER (THESE WERE PULLED OUT AT THE TIME OF THE INSPECTION) *THE DISHWASHING AREA, INCLUDING THE SINK, WALL, AND ON TOP OF THE DISHWASHER. *THE CONDENSER VENTS AND CEILING IN THE WALK-IN BEER COOLER. * EQUIPMENT, INCLUDING COOLER DOORS, FRONT OF GRILLS AND FRYERS, AND AREAS AROUND COOKING EQUIPMENT. * THE ICE SCOOP AND CONTAINER WERE NOT BEING CLEANED NIGHTLY. EITHER CLEAN AND SANITIZE NIGHTLY OR KEEP IN THE ICE BIN WITH THE HANDLE UP AND OUT OF THE ICE. SOME CLUTTER HAS BEEN MOVED OUT OF THE BASEMENT, BUT THERE IS STILL A LOT BEING STORED IN THE BASEMENT PORTION OF THE ESTABLISHMENT. MOST OF WHAT IS BEING STORED IN THE BASEMENT IS UNNECESSARY TO THE RUNNING OF THE ESTABLISHMENT AND IN IT'S CURRENT STATE IS CREATING AN ENVIRONMENT FAVORABLE TO INSECT AND RODENT HARBORAGE. ALSO WITH MOISTURE IN THE BASEMENT, MOLD COULD BE A CONCERN ON STORED ITEMS. 6 8

7 Page 7 ESTABLISHMENTS MAKES THEIR OWN SOUPS AND PARCOOKS CHICKEN. DISCUSSED THE IMPORTANCE OF COOLING FOODS PREPARED IN THE ESTABLISHMENT AND COOLED FOR LATER USES. REMINDER FOODS NEED TO BE COOLED FROM 140 F TO 70 F IN 2 HOURS THEN FROM 70 F TO 41 F IN 4 ADDITIONAL HOURS, FOR A TOTAL OF 6 HOURS. SHALLOW METAL CONTAINERS GENERALLY WORK BEST FOR COOLING, LEAVE CRACKED WHILE COOLING FOR HEAT TO ESCAPE, WHEN COOLING THE CHICKEN A SHEET PAN CAN BE USED SO MULTIPLE CHICKEN BREASTS AREN'T STACKED. PARCOOKED CHICKEN IS ALSO TREATED AS RAW AND NEEDS TO BE COOKED TO 165 F WHEN PREPARED FOR SERVICE. DISCUSSED THE 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 OF HEALTH IF ANY EMPLOYEES ARE DIAGNOSED WITH SALMONELLA, SHIGELLA, HEPATITIS A., OR E. COLI 0157:H7 OR IF THERE ARE ANY CUSTOMER ILLNESS COMPLAINTS. DISCUSSED THE IMPORTANCE OF FREQUENT HAND WASHING BY ALL STAFF, AS WELL AS LIMITING BARE HAND CONTACT WITH ALL READY TO EAT FOODS. STAFF HAVE GLOVES AVAILABLE. USE GLOVES WITH ALL READY TO EAT FOODS AND CHANGE GLOVES FREQUENTLY AND ANYTIME TASKS ARE CHANGED. A FOLLOW-UP INSPECTION WILL BE REQUIRED. DISCUSSED WITH MANAGER SARAH ROSE TO CONTACT AND SCHEDULE A DAY/TIM WHEN A LOT OF THESE ITEMS HAVE BEEN TAKEN CARE OF. REPORT ED TO: SARROSE44@GMAIL.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. Certified Food Manager: Certification Number: Bill J. Johnson FM23554 Expires: 02/03/19 Inspection report reviewed with person in charge and ed. Signed: Bill Johnson Owner Signed: Callie Bursch Public Health Sanitarian Duluth District Office callie.bursch@state.mn.us

8 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 3502 West Tischer Road Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Ragnar Properties 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 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 5 1 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 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 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) 10/24/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up / /