Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 02/26/10 11:12: Winona County Environmental Services 225 West 2nd Street Winona, MN Page 1 Location: 30 Walnut Street Winona, MN Winona County, 85 License Categories: Establishment Info: ID #: 164 Risk: Medium Announced Inspection: Operator: BRHB, Inc. No Expires on: / / Phone #: 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 on 02/06/09 have NOT been corrected. THE CABINETS UNDER THE SODA DISPENSERS HAVE STICKY RESIDUES AND MOISTURE ISSUES AND NEED TO BE CLEANED AND SANITIZED SOME CLEANING STILL NEEDED Issued on: 02/06/09 Comply By: 02/16/09 The following orders were issued during this inspection Hygenic Practices ** Critical Item ** MN Rule Discontinue consuming food, use of unapproved beverage containers, or use of tobacco in any form in food preparation or utensil washing areas. OBSERVED A PARTIALLY EATEN PIECE OF PIZZA SITTING DIRECTLY ON A COUNTER IN THE UPSTAIRS KITCHEN. DISCONTINUE CONSUMING FOOD IN FOOD PREP AREAS Equipment Maintenance and Operation C3 ** Critical Item ** MN Rule Provide and maintain an approved quaternary ammonium compound sanitizing solution in water with 500 mg/l hardness or less, a minimum temperature of 75 degrees F (24 degrees C) and a concentration between ppm. QUATERNARY AMMONIUM SANITIZING SOLUTIONS IN SEVERAL SPRAY BOTTLES MEASURED GREATER THAN 400 PARTS PER MILLION. REMIX/EVALUATE DISPENSER TO ENSURE CONCENTRATION DISPENSED IS PARTS PER MILLION AND DOES NOT

2 Page 2 EXCEED 400 PARTS PER MILLION. THERE IS SOME ACCUMULATION OF DUST AND GREASE ON THE VENTILATION HOOD FILTERS. CLEAN FILTERS AND INCREASE FREQUENCY OF CLEANING TO PREVENT BUILD UP. Comply By: 03/12/10 OBSERVED SOME DEBRIS BUILD UP ON THE SHELVING INSIDE THE UPSTAIRS VULCAN COOLER, ON THE OUTSIDE OF COOLER DOORS, AND ON THE LEGS OF THE DOWNSTAIRS MIXER. CLEAN SURFACES AND MAINTAIN CLEAN. CLEAN MORE FREQUENTLY TO PREVENT ACCUMULATION. Comply By: 03/02/ 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. SHIELDS ARE MISSING FROM ONE LIGHT FIXTURE IN THE UPSTAIRS KITCHEN AND ONE IN THE DISH ROOM AREA (ABOVE THE MIXER USED FOR DOUGH). REPLACE SHIELDING OR PROVIDE SHATTER-RESISTANT LIGHT BULBS FOR THE FIXTURE. Comply By: 03/04/ Physical Facility Numbers and Capacities AB MN Rule Provide and maintain at each handwash sink in the food preparation and warewash areas a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel. THE PAPER TOWEL DISPENSER IN THE LOWER LEVEL KITCHEN IS EMPTY. REPLACE PAPER TOWELS.

3 Page Physical Facility Maintenance/Operation and Pest Control A MN Rule Clean and maintain clean all physical facilities. OBSERVED ACCUMULATION/BUILD UP OF DEBRIS ALONG THE FLOOR PERIMETER OF THE DOWNSTAIRS KITCHEN. CLEAN FLOOR AND MAINTAIN CLEAN. Comply By: 03/05/10 Surface and Equipment Sanitizers Chlorine: > 50 ppm at Degrees Fahrenheit Location: DISH MACHINE Location: SPRAY BOTTLE 1 Location: SPRAY BOTTLE 2 Location: SPRAY BOTTLE 3 Location: SPRAY BOTTLE 4 Quaternary Ammonia: > 300 ppm at Degrees Fahrenheit Location: SPRAY BOTTLE 5 Food and Equipment Temperatures Process/Item: Hot Holding Temperature: 197 Degrees Fahrenheit - Location: HOT FOOD BAR-HEAT LAMPS-CHEESY TATOR TOTS Process/Item: Hot Holding Temperature: 159 Degrees Fahrenheit - Location: HOT FOOD BAR-CLASSIC WARMER-MACARONI & CHEESE Process/Item: Reheating for Hot Holding Temperature: 175 Degrees Fahrenheit - Location: SPAGHETTI TRANSFERRED FROM REHEATING TO HOT HOLDING UNIT ON HOT FOOD BAR Temperature: 37 Degrees Fahrenheit - Location: FRONT CONTINENTAL-PASTA SALAD

4 Page 4 Process/Item: Salad Bar-Cold Temperature: 36 Degrees Fahrenheit - Location: SALAD DRESSING Process/Item: Prep Unit Temperature: 38 Degrees Fahrenheit - Location: UPSTAIRS-BOTTOM-SAUCE Process/Item: Prep Unit Temperature: 34 Degrees Fahrenheit - Location: UPSTAIRS-TOP-PEPPERONI Temperature: 37 Degrees Fahrenheit - Location: UPSTAIRS VULCAN-HERB BUTTER Process/Item: Walk-In Cooler Temperature: 35 Degrees Fahrenheit - Location: DOWNSTAIRS-HERB BUTTER Temperature: 34 Degrees Fahrenheit - Location: DOWNSTAIRS VULCAN-TACO SAUCE DISCUSSION: Total Critical Orders This Report: Total Non-Critical Orders This Report: Andy Fuhrman, the District Manager, was also on staff during this inspection. To help reduce the risk of transmitting pathogens that may cause illness, closely monitor employee illness, handwashing, proper cleaning and sanitizing of equipment and food contact surfaces, and avoid bare-hand contact with ready-to-eat foods, including ice. An illness log is on file, but no illnesses were recorded between July of 2009 and recently last week. Review with employees the importance of reporting illness symptoms, especially vomiting and diarrhea. Two bottles of Comet cleaner with bleach were observed in the establishment. This chemical is not approved for use on food contact surfaces. Ensure that it is not being used for that purpose. The only food that is cooled down is leftover spaghetti. Shallow pans are utilized and placed in the cooler. They only reheat spaghetti once, to 165 F. Foods are sourced from Martin Brothers and inspected during receiving. Establishment contracts with Presto X. Two fruit flies were observed in the downstairs kitchen. Presto X treated the establishment last week for this issue. 2 6

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 Winona County Environmental Services inspection report number of 02/26/10. Certified Food Manager: Certification Number: Christy Poleschuk FM48277 Expires: 04/07/12 Signed: Christy Poleschuk Manager Signed: Jodie Burke, R.S. Environmental Health Specialist Winona County Env. Services jburke@co.winona.mn.us