Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 12/05/17 11:00: Minnesota Department of Health Food, Pools & Lodging Services Section PO Box St. Paul, MN Page 1 Location: 2920 West Michigan Street Duluth, MN55806 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBLB, HOSP, FBC3, FAFB Operator: Clyde Industrial Park Inc. 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 on 12/07/16 have NOT been corrected A Microbial Control: cooling A MN Rule Cool cooked potentially hazardous food: 1. from 140 degrees F (60 degrees C) to 70 degrees F (21 degrees C) within two hours; and 2. from 70 degrees F (21 degrees C) to 41 degrees F (5 degrees C) or below, within four hours. TEMPERATURES OF ALFREDO 56F, RED SAUCE 53F, POT PIE 46F,47F AND CHICKEN WINGS 46F,47F IN THE WALKIN COOLER WERE NOT PROPERLY COOLED. FOODS WERE DISCARDED BY SCOTT. Issued on: 12/07/16 Comply By: 12/07/ A Microbial Control: cooling MN Rule Cool potentially hazardous food by: 1. placing the food in loosely covered shallow pans; 2. separating the food into smaller or thinner portions; 3. using rapid cooling equipment; 4. stirring the food in a container placed in an ice water bath; 5. using containers that facilitate heat transfer; 6. adding ice as an ingredient; or 7. other effective methods to increase the rate of cooling and reduce the opportunity for pathogen growth. TEMPERATURES OF ALFREDO 56F, RED SAUCE 53F, POT PIE 46F,47F AND CHICKEN WINGS 46F,47F IN THE WALKIN COOLER WERE NOT PROPERLY COOLED. USE METHODS ABOVE FOR COOLING Issued on: 12/07/16 Comply By: 12/07/16

2 Page 2 The following orders were issued during this inspection A Protection from Contamination: limit hand contact, tasting MN Rule Use spatulas, tongs, deli tissue or other dispensing equipment to limit direct hand contact with food or ice. OBSERVED AN EMPLOYEE SLICING ONIONS FOR A SALAD WITH BARE HANDS. Comply By: 12/05/ 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. SLICED HAM 45F AND CHICKEN WINGS 42F LOCATED IN THE LEFT TOP AND BOTTOM DRAWER UNITS WERE ABOVE 41F. DRAWER UNIT WAS TURNED COLDER BY MARCO. BE SURE DRAWERS ARE CLOSED COMPLETELY. Corrected on Site 3-500D 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. BLUE CHEESE 11/25, CREAMY HORSERADISH 11/19, COCKTAIL SAUCE 11/19 AND CUCUMBER DILL 11/14 WERE OVER SEVEN DAYS. FOODS WERE DISCARDED BY MARCO. Corrected on Site 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. CLEAN AND MAINTAIN CLEAN THE BENT PADDLE BEER DISPENSER NOZZLE. Comply By: 12/05/ Toxic Supplies and Applications MN Rule Discontinue using chemical sanitizers and other chemical antimicrobials on food contact surfaces that do not meet the requirements specified in 21 CFR THE CHLORINE SANITIZER IN THE WIPING CLOTH BUCKETS ECEEDED 200 PPM. THE

3 Page 3 WIPING CLOTH BUCKETS WERE REMADE BY MARCO AND THE SANITIZER WAS 200 AND 100 PPM. Corrected on Site 3-300C Protection from Contamination: equipment/utensils, consumers MN Rule Store all food in a clean, dry location; where it is not exposed to splash, dust or other contamination; and at least 6 inches above the floor. THERE WERE SEVERAL BOES OF FOOD ON THE FLOOR IN THE WALKIN FREEZER. Comply By: 12/05/ Equipment Numbers and Capacities MN Rule Provide an appropriate test kit to accurately measure sanitizer concentration. PROVIDE CHLORINE TEST STRIPS TO TEST THE CONCENTRATION OF THE CHLORINE SANITIZER. CHLORINE SANITIZER IS BETWEEN PPM. Comply By: 12/05/17 Surface and Equipment Sanitizers Chlorine: > 200 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET Chlorine: = 100 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-REMADE Chlorine: = 200 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-REMADE Quaternary Ammonia: = 300 PPM at Degrees Fahrenheit Location: 3 COMP SINK-BAR Quaternary Ammonia: = 400 PPM at Degrees Fahrenheit Location: WIPING CLOTH BUCKET-BAR Hot Water: = at Degrees Fahrenheit Location: DISHWASHER SANITIZING RINSE-TEMP TAPE TURNED BLACK Food and Equipment Temperatures Temperature: 46 Degrees Fahrenheit - Location: POT PIE 12/4-WALKIN

4 Page 4 Temperature: 47 Degrees Fahrenheit - Location: POT PIE 12/4-WALKIN Temperature: 56 Degrees Fahrenheit - Location: ALFREDO 12/4 -WALKIN Temperature: 53 Degrees Fahrenheit - Location: RED SAUCE 12/4-WALKIN Temperature: 46 Degrees Fahrenheit - Location: CHICKEN WINGS 12/4-WALKIN Temperature: 47 Degrees Fahrenheit - Location: CHICKEN WINGS 12/4 - WALKIN Temperature: 41 Degrees Fahrenheit - Location: PULLED CHICKEN 12/3 Temperature: 40 Degrees Fahrenheit - Location: SALMON CHOWDER 12/3 Temperature: 41 Degrees Fahrenheit - Location: ALFREDO 12/3 Temperature: 41 Degrees Fahrenheit - Location: MAC 12/2 Temperature: 41 Degrees Fahrenheit - Location: MEAT SAUCE 11/30 Temperature: 41 Degrees Fahrenheit - Location: SALSA 11/29 Temperature: 40 Degrees Fahrenheit - Location: MEATBALLS 12/3 Temperature: 40 Degrees Fahrenheit - Location: CHICKEN WINGS 12/3

5 Page 5 Temperature: 39 Degrees Fahrenheit - Location: NOODLES Temperature: 39 Degrees Fahrenheit - Location: DICED TOMATOES Temperature: 32 Degrees Fahrenheit - Location: LETTUCE-TOP Temperature: 38 Degrees Fahrenheit - Location: MEATBALLS-TOP Temperature: 40 Degrees Fahrenheit - Location: SAUSAGE-TOP Temperature: 36 Degrees Fahrenheit - Location: SMOKED SALMON-TOP Temperature: 38 Degrees Fahrenheit - Location: MEATBALLS-BOTTOM Temperature: 39 Degrees Fahrenheit - Location: BEETS-BOTTOM Temperature: 151 Degrees Fahrenheit - Location: MAC & CHEESE-STEAM TABLE Temperature: 145 Degrees Fahrenheit - Location: ALFREDO SAUCE-STEAM TABLE Temperature: 148 Degrees Fahrenheit - Location: RED SAUCE-STEAM TABLE Temperature: 143 Degrees Fahrenheit - Location: NACHO CHEESE SAUCE-STEAM TABLE Temperature: 145 Degrees Fahrenheit - Location: CHICKEN SOUP-STEAM TABLE

6 Page 6 Temperature: 146 Degrees Fahrenheit - Location: SHREDDED PORK-STEAM TABLE Temperature: 163 Degrees Fahrenheit - Location: SHREDDED CHICKEN-STEAM TABLE Temperature: 164 Degrees Fahrenheit - Location: AUS JUS-STEAM TABLE Temperature: 143 Degrees Fahrenheit - Location: CHICKEN SOUP-STEAM TABLE Temperature: 164 Degrees Fahrenheit - Location: MUSHROOMS-STEAM TABLE Process/Item: Cooking Temperature: 161 Degrees Fahrenheit - Location: FISH Process/Item: Cooking Temperature: 178 Degrees Fahrenheit - Location: CHICKEN BREAST Process/Item: Cooking Temperature: 181 Degrees Fahrenheit - Location: CHICKEN BREAST Temperature: 38 Degrees Fahrenheit - Location: SALSA-TOP Temperature: 37 Degrees Fahrenheit - Location: SLICED ONIONS-TOP Temperature: 37 Degrees Fahrenheit - Location: SLICED TOMATOES Temperature: 40 Degrees Fahrenheit - Location: BRUSCHETTA-BOTTOM Process/Item: Drawer cooler Temperature: 41 Degrees Fahrenheit - Location: SLICED TOMATOES

7 Page 7 Process/Item: Drawer cooler Temperature: 41 Degrees Fahrenheit - Location: RAW CHICKEN Process/Item: Drawer cooler Temperature: 45 Degrees Fahrenheit - Location: SLICED HAM-TOP LEFT Process/Item: Drawer cooler Temperature: 42 Degrees Fahrenheit - Location: CHICKEN WINGS-BOTTOM LEFT Temperature: 39 Degrees Fahrenheit - Location: SAUSAGE-TOP Temperature: 37 Degrees Fahrenheit - Location: SLICED TOMATOES-TOP Temperature: 38 Degrees Fahrenheit - Location: SHREDDED CHEESE-TOP Temperature: 40 Degrees Fahrenheit - Location: FETA CHEESE-BOTTOM Process/Item: Walk-In Freezer Temperature: -9 Degrees Fahrenheit - Location: FOODS FROZEN COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: A RISK CONTROL PLAN WAS IMPLEMENTED FOR COOLING WITH SCOTT, TRENT AND DAN. COOLING LOG SHEETS WILL BE USED TO RECORD COOLING TEMPERATURES OF FOODS AND ANY CORRECTIVE ACTIONS IF NEEDED FOR TWO WEEKS. DISTRIBUTED AND EMPLOYEE ILLNESS LOG SHEET AND DISCUSSED THE ECLUSION OF EMPLOYEES ILL WITH VOMITING OR DIARRHEA FROM THE FOOD ESTABLISHMENT FOR 24 HOURS AFTER SYMPTOMS ARE GONE WITH SCOTT AND MATT. HAVE THE EMPLOYEE ILLNESS LOG SHEET ON SITE FOR REVIEW. DISCUSSED LIMITING BARE HAND CONTACT WITH READY TO EAT FOODS BY USING UTENSILS, DELI TISSUE, TONGS OR GLOVES. DISCUSSED TURNING THE TEMPERATURE OF THE WALK IN COOLER COLDER WITH SCOTT, TRENT, DAN AND MATT. 6 3

8 Page 8 A COPY OF THE RISK CONTROL PLAN WAS ED WITH THIS REPORT. 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 12/05/17. Certified Food Manager: Certification Number: Scott L. High FM73240 Expires: 05/14/20 Inspection report reviewed with person in charge and ed. Signed: Scott High Signed: Deborah Kosiak Public Health Sanitarian Duluth District Office Deb.Kosiak@state.mn.us

9 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 2920 West Michigan Street Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Clyde Industrial Park Inc. 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 /05/17 11:00:00 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 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 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: 12/05/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /