Food and Beverage Establishment Inspection Report

Transcription

1 Date: Time: Report: 03/29/17 12:43: Minnesota Department of Health Environmental Health, FPLS P.O. Box St. Paul, MN Page 1 Location: 1600 Miller Trunk Highway Duluth, MN55811 St. Louis County, 69 Establishment Info: ID #: Risk: High Announced Inspection: No License Categories: FBLB, HOSP, FBLM, FBTW Operator: Luckys 13 Pub - Duluth Miller 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 were issued during this inspection B Microbial Control: hot and cold holding B ** Critical Item ** MN Rule Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. THE COLD HOLDING LINES ARE NOT BEING MAINTAINED AT THE PROPER TEMPERATURES AND MOST WERE HOLDING POTENTIALLY HAZARDOUS FOOD ABOVE 41F. USE MEASURES SUCH AS ADJUSTING THE UNIT AND/OR USING THE COVERS SO THAT FOOD IS MAINTAINED IN THE REQUIRED RANGE D Microbial Control: disposition of food A ** Critical Item ** 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. SOME SALAD DRESSINGS IN THE WALK-IN COOLER WERE HELD LONGER THAN 7 DAYS FROM THE PREP DATE. THEY MUST BE USED OR DISCARDED WITHIN 7 DAYS SINCE THEY ARE PREPARED IN-HOUSE Equipment Maintenance and Operation C3 ** Critical Item ** MN Rule Provide and maintain an approved quaternary ammonium compound sanitizing solution in water with 500 ppm hardness or less, a minimum temperature of 75 degrees F (24 degrees C) and a concentration between ppm. THE QUAT DISPENSER WAS NOT FUNCTIONING PROPERLY AT THE TIME OF THE

2 Page 2 INSPECTION, THE SOLUTION WAS AROUND 50F DEGREES AS IT CAME OUT. ENSURE THAT THE SOLUTION IS COMING OUT AT PPM AND AT LEAST 75F Toxic Labeling ** Critical Item ** MN Rule Clearly label with the common name of the product, all spray bottles and other working containers containing cleaners, sanitizers and other poisonous or toxic materials from bulk supplies. THERE WAS AN UNLABELED CHEMICAL SPRAY BOTTLE HANGING ON THE HANDWASHING SINK IN THE DISHWASHING ROOM. CLEARLY LABEL ALL WORKING CONTAINERS OF CHEMICAL CLEANING SUPPLIES C Protection from Contamination: equipment/utensils, consumers B MN Rule Store wiping cloths clean and dry or in an approved sanitizing solution. WIPING CLOTHS WERE NOT BEING STORED IN SANITIZING SOLUTION. STORE WIPING CLOTHS IN AN APPROVED SANITIZER BETWEEN USES C Plumbing: Maintenance, fixture location MN Rule Maintain access to the handwashing sinks at all times and do not use for other purposes other than handwashing. THE HANDWASHING SINK AT THE END OF THE PREP LINE WAS BLOCKED OFF BY A GARBAGE AND A BOX BELOW IT. MAINTAIN ACCESS TO ALL HANDWASHING SINKS SO THAT THEY MAY BE EASILY ACCESSIBLE. Corrected on Site Physical Facility Numbers and Capacities AB MN Rule Provide and maintain at each handwashing 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 TOWELS WERE NOT DISPENSING PROPERLY AND WERE NOT ACCESSIBLE AT THE HANDWASHING SINK NEAR THE END OF THE KITCHEN PREP LINE. ENSURE THAT THE SINK IS ALWAYS FULLY STOCKED AND UTILIZED. Corrected on Site

3 Page Physical Facility Maintenance/Operation and Pest Control MN Rule Hang mops to dry after each use and do not store mops in a manner that will soil walls, equipment or supplies. THERE WERE SEVER MOPS SITTING IN DIRTY MOP WATER IN THE UTILITY AREA. MOPS MUST BE WRUNG OUT AND HUNG TO DRY AFTER EACH USE TO PREVENT MICROBIAL GROWTH. Surface and Equipment Sanitizers Quaternary Ammonia: = 200 at Degrees Fahrenheit Location: BAR-SPRAY BOTTLE Hot Water: = at 167 Degrees Fahrenheit Location: DISHWASHING MACHINE Quaternary Ammonia: = at 53 Degrees Fahrenheit Location: DISPENSER Food and Equipment Temperatures Process/Item: Cold Holding Temperature: 38 Degrees Fahrenheit - Location: BAR - MIXERS Process/Item: Cold Holding Temperature: 41 Degrees Fahrenheit - Location: BAR - JUICE Process/Item: Cold Line-EXPO Temperature: 40 Degrees Fahrenheit - Location: COLESLAW Process/Item: Cold Line-EXPO Temperature: 37 Degrees Fahrenheit - Location: COTTAGE CHEESE Process/Item: Walk-In Cooler Temperature: 40 Degrees Fahrenheit - Location: COOKED PORK Process/Item: Cooling Temperature: 99 Degrees Fahrenheit - Location: CHEESE SAUCE, T=1HR Process/Item: Walk-In Cooler Temperature: 40 Degrees Fahrenheit - Location: TUNA SALAD

4 Page 4 Process/Item: Cooling Temperature: 54 Degrees Fahrenheit - Location: ROASTED TURKEY, T=3HRS Process/Item: Cooling Temperature: 52 Degrees Fahrenheit - Location: ROASTED HAM, T=3HRS Process/Item: Cold Line- LEFT PREP Temperature: 47 Degrees Fahrenheit - Location: CUCUMBER, CHEESE Process/Item: Cold Line- RIGHT PREP Temperature: 45 Degrees Fahrenheit - Location: SALSA Process/Item: Cold Holding- DRAWER Temperature: 40 Degrees Fahrenheit - Location: SPRING MIX LETTUCE Process/Item: Cold Line Temperature: 39 Degrees Fahrenheit - Location: TURKEY Process/Item: Prep Cooler Temperature: 40 Degrees Fahrenheit - Location: CHICKEN WINGS Process/Item: Steam Table Temperature: 160 Degrees Fahrenheit - Location: QUESO Process/Item: Steam Table Temperature: 165 Degrees Fahrenheit - Location: CHILI Process/Item: Cold Line Temperature: 40 Degrees Fahrenheit - Location: TOMATOES Process/Item: Cold Line-RIGHT PREP Temperature: 50 Degrees Fahrenheit - Location: ONIONS Process/Item: Cold Line- RIGHT PREP Temperature: 45 Degrees Fahrenheit - Location: HAM Process/Item: Cold Line-RIGHT PREP Temperature: 40 Degrees Fahrenheit - Location: COLESLAW

5 Page 5 Process/Item: Cooking Temperature: 200 Degrees Fahrenheit - Location: CHICKEN TENDERS COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: 4 4 FIRST FULL INSPECTION UPON OPENING THE NEW ESTABLISHMENT. DISCUSSED OPERATIONS AND VIOLATIONS WITH MANAGEMENT DURING THE INSPECTION. THE COLD HOLDING LINES MUST BE MONITORED SO THAT POTENTIALLY HAZARDOUS FOOD IS MAINTAINED AT 41F OR BELOW AT ALL TIMES. THIS MAY INCLUDE ADJUSTING THE UNIT AND/OR USING THE PROVIDED COVERS TO PREVENT FOOD FROM WARMING. DISCUSSED AND OBSERVED RE-HEATING AND COOLING PROCEDURES FOR LARGE BATCHES OF POTENTIALLY HAZARDOUS FOOD (EG. SOUP, SAUCES, ETC.). ENSURE THAT ALL STAFF ARE AWARE AND TRACKING TEMPERATURES SO THAT REAHEATING TO 165F IS MET WITHIN 2 HOURS, AND THAT COOLING IS FROM 140F TO 70F WITHIN 2 HOURS AND THEN DOWN TO 41F WITHIN ANOTHER 4 HOURS. ENSURE THAT ALL STAFF ARE AWARE THAT THEY NEED TO WASH THEIR HANDS ANY TIME THERE IS CONTAMINATION (WITH RAW FOOD, CLEANING, EATING/DRINKING, ETC.) OR AFTER AN INTERRUPTION IN WORKING WITH FOOD. DISPOSABLE GLOVES MUST BE DISCARDED AND NEW ONES PUT ON WHEN WASHING HANDS. IT IS HIGHLY RECOMMENDED TO KEEP A TEMPERATURE LOG OF THE POTENTIALLY HAZARDOUS FOOD FOR IN THE COLD HOLDING UNITS AS WELL AS COOLING OF LARGE BATCHES OF FOOD, TO ENSURE THAT IT IS MEETING THE CORRECT TIME/TEMP REQUIREMENTS. 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 03/29/17. Certified Food Manager: Certification Number: David M. Andert FM5231 Expires: 10/14/18 Inspection report reviewed with person in charge and ed. Signed: servant4one@aol.com Signed: Sallie Bellefeuille Public Health Sanitarian, R.S. Duluth sallie.bellefeuille@state.mn.us

6 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 1600 Miller Trunk Highway Duluth, MN License/Permit # Permit Holder Purpose of Inspection Est Type Luckys 13 Pub - Duluth Miller 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 "X" 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 X 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 /29/17 12:43:47 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 "X" in box if numbered item is not in compliance Mark "X" 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 X 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 X 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: 04/04/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /