Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 03/30/17 14:15: Minnesota Department of Health Environmental Health, FPLS P.O. Box St. Paul, MN Page 1 Location: 4899 Miller Trunk Highway Hermantown, MN55810 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBLB, HOSP, 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 previously issued on 03/12/15 have NOT been corrected Physical Facility Design and Construction MN Rule Discontinue storing food or single-use items which are in opened packages in rooms with exposed studs, joists or rafters. REPLACE THE MISSING CEILING TILES ABOVE THE WING OVEN. FINISH TRIM AROUND BOTH DOOR FRAMES LEADING INTO THE KITCHEN SO DRYWALL AND WOOD ARE NOT EPOSED. BASE COVE BY OVEN IS ALSO PULLING AWAY FROM THE WALL. Issued on: 03/12/15 Comply By: 03/18/15 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. OPEN CUP OF POP WAS BEING STORED ON THE TRUE REFRIGERATOR IN THE KITCHEN. ALL EMPLOYEE BEVERAGES NEED TO BE COVERED. POP WAS MOVED IMMEDIATELY. Corrected on Site 3-300A Protection from Contamination: limit hand contact, tasting ** Critical Item ** MN Rule Use spatulas, tongs, deli tissue or other dispensing equipment to limit direct hand contact with food or ice. OBSERVED BARE HAND CONTACT WHEN BUTTERING TOAST AND PLATING. DISCUSSED WITH STAFF WHO IMMEDIATELY PUT ON GLOVES.

2 Page C Microbial Control: date marking A ** Critical Item ** 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. MULTIPLE ITEMS THROUGHOUT THE KITCHEN, INCLUDING SALAD DRESSINGS MADE IN HOUSE AND A CONTAINER OF SHREDDED CHICKEN, DID NOT HAVE DATES. DATE MARK ALL FOODS MADE IN THE ESTABLISHMENT TO ENSURE FOOD IS USED OR THROWN AFTER 7 CALENDAR DAYS Equipment Maintenance and Operation C1 ** Critical Item ** MN Rule Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm and a minimum temperature of 75 degrees F (24 degrees C) for water with a ph of 8.1 to 10. The chlorine concentration must not exceed the amount specified on the manufacturer's label approved by the federal EPA. THE DISHWASHER WASN'T DISPENSING ANY SANITIZER LIQUID. OWNER REPLACED THE CONNECTION HOSE DURING THE INSPECTION AND WAS MEASURING 100 PPM. SERVICE CALL WAS ALSO MADE TO ECOLAB. 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. MULTIPLE ITEMS IN THE WALK- IN FREEZER AND IN DRY STORAGE, INCLUDING BREADSTICKS, HOAGIES, CANNED GOODS, AND BOES OF CHICKEN WERE STORED ON THE FLOOR. STORE ALL FOODS UP OFF THE FLOOR Equipment Numbers and Capacities MN Rule Provide an appropriate test kit to accurately measure sanitizer concentration. THE CHLORINE TEST STRIPS AT THE ESTABLISHMENT WERE SOILED AND UNABLE TO BE USED. OBTAIN NEW TEST STRIPS AND CHECK DISHWASHER FREQUENTLY TO ENSURE PROPER SANITIZING LEVELS ARE BEING MET.

3 Page Equipment Maintenance and Operation AB MN Rule All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. THE DOOR GASKET ON THE FAR RIGHT OF THE PREP COOLER BEHIND THE FRYERS IS BROKEN. TEMPERATURES ON THE TOP RIGHT SIDE OF THE UNIT WERE WARMER THAN OTHER PARTS, FIING THE GASKET MAY HELP KEEP UNIFORM TEMPERATURES IN THE COOLER. Comply By: 04/30/ Protecting Clean Items A MN Rule Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surface is prevented. SPOONS FOR SOUPS WERE BEING STORED WITH THE LIP-CONTACT SURFACE UP. DISCUSSED WITH STAFF STORING THE SPOONS SO ONLY THE HANDLE IS BEING TOUCHED. Surface and Equipment Sanitizers Chlorine: = 0 PPM at Degrees Fahrenheit Location: DISHWASHER Violation Issued: Yes Chlorine: = 100 PPM at Degrees Fahrenheit Location: DISHWASHER AFTER HOSE REPLACED Chlorine: = 200 PPM at Degrees Fahrenheit Location: SANITIZER BUCKET IN KITCHEN Chlorine: = 200 PPM at Degrees Fahrenheit Location: SANITIZER BUCKET UP FRONT Food and Equipment Temperatures Process/Item: Hot Holding Temperature: 142 Degrees Fahrenheit - Location: HOT DOGS Process/Item: Hot Holding Temperature: 154 Degrees Fahrenheit - Location: HAM AND SWEET POTATO SOUP Process/Item: Hot Holding Temperature: 160 Degrees Fahrenheit - Location: CHICKEN WILD RICE SOUP

4 Page 4 Temperature: 66 Degrees Fahrenheit - Location: SAUSAGE ~ 1 HOUR AFTER BEING PULLED FROM HOT HOLDING IN TRUE REFR. Temperature: 38 Degrees Fahrenheit - Location: SAUSAGE ~ 2 HOURS FROM BEING PULLED FROM HOT HOLDING Process/Item: Cold Holding Temperature: 27 Degrees Fahrenheit - Location: SAUSAGE PATTIES- TRUE Process/Item: Cold Holding Temperature: 37 Degrees Fahrenheit - Location: RICE- TRUE Temperature: 41 Degrees Fahrenheit - Location: SLICED TOMATOES- TOP Temperature: 40 Degrees Fahrenheit - Location: SHREDDED CHEDDAR CHEESE Temperature: 35 Degrees Fahrenheit - Location: SLICED HAM- TOP Temperature: 35 Degrees Fahrenheit - Location: SALSA- TOP Temperature: 27 Degrees Fahrenheit - Location: COLESLAW- BOTTOM Temperature: 32 Degrees Fahrenheit - Location: CORNED BEEF- BOTTOM Temperature: 32 Degrees Fahrenheit - Location: MARINARA SAUCE- PIZZA PREP TOP Temperature: 31 Degrees Fahrenheit - Location: SAUSAGE- PIZZA PREP TOP Temperature: 37 Degrees Fahrenheit - Location: SALAMI- PIZZA PREP TOP

5 Page 5 Temperature: 33 Degrees Fahrenheit - Location: MAYO- PIZZA PREP BOTTOM Process/Item: Cooking Temperature: 182 Degrees Fahrenheit - Location: BREADED DEEP FRIED SHRIMP Process/Item: Cooking Temperature: 186 Degrees Fahrenheit - Location: SWEDISH MEATBALL GRAVY Process/Item: Walk-In Cooler Temperature: 33 Degrees Fahrenheit - Location: SLICED TURKEY Process/Item: Walk-In Cooler Temperature: 35 Degrees Fahrenheit - Location: CHICKEN WILD RICE SOUP Temperature: 126 Degrees Fahrenheit - Location: TACO MEAT IN WALK-IN COOLER ~10 MINUTES Temperature: 112 Degrees Fahrenheit - Location: TACO MEAT IN WALK-IN COOLER ~ 40 MINUTES Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN Process/Item: Upright Cooler Temperature: 34 Degrees Fahrenheit - Location: PORTABELLA RED WINE REDUCTION- TRUE Process/Item: Upright Cooler Temperature: 39 Degrees Fahrenheit - Location: MILK- DISPLAY COOLER UP FRONT COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: INSPECTION ACCOMPANIED BY OWNER KELLY TRUMPOLD. DISCUSSED THE IMPORTANCE OF LIMITING BARE HAND CONTACT WITH ALL READY TO EAT FOODS BY USING GLOVES, TONGS, DELI TISSUE, ETC. DISCUSSED EMPLOYEE ILLNESS AND THE ECLUSION OF EMPLOYEES SICK WITH 4 5

6 Page 6 SYMPTOMS OF VOMITING AND/OR DIARRHEA UNTIL 24 HOURS AFTER THE LAST SYMPTOM. DISCUSSED COOLING- USE ICE BATH AND COOLING WANDS WHEN MAKING LARGE BATCHES OF FOODS, LIKE SOUPS. USE METAL CONTAINERS TO COOL FOODS QUICKER AND KEEP LIDS CRACKED TO ALLOW HOT AIR TO ESCAPE. REPORT ED TO: FARLEYSFAMILYRESTAURANT@YAHOO.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 03/30/17. Certified Food Manager: Certification Number: Kelly Trumpold FM61555 Expires: 04/08/18 Inspection report reviewed with person in charge and ed. Signed: Kelly and Beth Trumpold Owners 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 4899 Miller Trunk Highway Hermantown, 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 "" 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 /30/17 14:15:00 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 48 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) Date: 03/31/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /