Date: Time: Report: 05/16/17 14:13:46 7980171076 Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 11 Buchanan Street Duluth, MN55802 St. Louis County, 69 Establishment Info: ID #: 0021775 Risk: High Announced Inspection: No License Categories: HOSP, FBLB, FBTW, FBLM Operator: Grandma's Angies, Inc. Phone #: 2187276117 Expires on: 12/31/17 ID #: 30616 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 04/25/16 have NOT been corrected. 4-200 Equipment Design and Construction 4-201.11B MN Rule 4626.0505 Provide or replace food service equipment to meet NSF International Standards. The chest freezer is not NSF when replacing it must be an NSF or equivalent unit. The unit needs replacing 5/16/17 Issued on: 04/25/16 Comply By: 04/25/17 6-200 Physical Facility Design and Construction 6-201.17 MN Rule 4626.1365 Install or replace wall and ceiling attachments including light fixtures, vent covers, wall mounted fans, and decorative items to be easily cleanable. The kitchen air vents are no longer cleanable from repeated cleaning and must be replaced. They should not need to be cleaned on a regular basis if the hood are working properly. Issued on: 04/25/16 Comply By: 10/25/16 The following orders were issued during this inspection. 3-300A Protection from Contamination: limit hand contact, tasting 3-301.11 ** Critical Item ** MN Rule 4626.0225 Use spatulas, tongs, deli tissue or other dispensing equipment to limit direct hand contact with food or ice. Bare hands were used on the line with tortillas and hamburger buns. Gloves were implemented during the inspection. Gloves must be used for ready to eat items. Corrected on Site
Page 2 3-500B Microbial Control: hot and cold holding 3-501.16B ** Critical Item ** MN Rule 4626.0395 Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration. The main walk in cooler was running 41-45F a service call was made the unit will be monitored. Comply By: 05/16/17 3-300C Protection from Contamination: equipment/utensils, consumers 3-305.11 MN Rule 4626.0300 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. The drip container is missing on the soda gun at the bar. The gun is dripping on open liquor bottles. Coke will be called to repair the drain line installation. Comply By: 05/16/17 3-500A Microbial Control: cooling 3-501.15 MN Rule 4626.0390 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. Chicken stock was in 5 gallon containers in the walk in cooler. The stock was 130F it will not cool properly in these containers use ice baths then once cooled put in larger containers. Comply By: 05/16/17 4-300 Equipment Numbers and Capacities 4-302.14 MN Rule 4626.0715 Provide an appropriate test kit to accurately measure sanitizer concentration. The bar glass washer is iodine and a test kit could not be located. A kit was requested from Ecolab Comply By: 05/22/17 6-500 Physical Facility Maintenance/Operation and Pest Control 6-501.11 MN Rule 4626.1515 Maintain the physical facilities in good repair. The bar top needs replacing it is no longer cleanable. If the entire bar will be replaced submit a plan review. Comply By: 06/16/17 Surface and Equipment Sanitizers
Page 3 Chlorine: = 100 ppm at Degrees Fahrenheit Location: Dish machine Quaternary Ammonia: = 400 ppm at Degrees Fahrenheit Location: Sani bucket cook line Iodine: = 12.5ppm at Degrees Fahrenheit Location: Glasswasher Quaternary Ammonia: = 200 ppm at Degrees Fahrenheit Location: Sani bucket bar Food and Equipment Temperatures Temperature: 38 Degrees Fahrenheit - Location: Line left-sliced tomatoes Temperature: 32 Degrees Fahrenheit - Location: Guacamole Temperature: 38 Degrees Fahrenheit - Location: Bottom-shrimp Temperature: 149 Degrees Fahrenheit - Location: Yellow rice Temperature: 164 Degrees Fahrenheit - Location: Red rice Temperature: 151 Degrees Fahrenheit - Location: Black beans Temperature: 151 Degrees Fahrenheit - Location: Beef Process/Item: Altosham Temperature: 140 Degrees Fahrenheit - Location: Chicken breast Temperature: 41 Degrees Fahrenheit - Location: Right cook line-diced tomatoes
Page 4 Temperature: 37 Degrees Fahrenheit - Location: Salsa Temperature: 41 Degrees Fahrenheit - Location: Salad dressing Temperature: 38 Degrees Fahrenheit - Location: Bottom-fruit Process/Item: Cooking Temperature: 160 Degrees Fahrenheit - Location: Hamburger Process/Item: Cooking Temperature: 180 Degrees Fahrenheit - Location: Shrimp Process/Item: Under Counter Cooler Temperature: 38 Degrees Fahrenheit - Location: Salsa Process/Item: On Ice Temperature: 40 Degrees Fahrenheit - Location: Salsa Process/Item: Cooling Temperature: 80 Degrees Fahrenheit - Location: Red rice 1.5 hours Process/Item: Cooling Temperature: 130 Degrees Fahrenheit - Location: Chicken stock 30 minutes Temperature: 41 Degrees Fahrenheit - Location: Faj. veggies Temperature: 42 Degrees Fahrenheit - Location: Black beans Temperature: 41 Degrees Fahrenheit - Location: Blanco sauce Temperature: 43 Degrees Fahrenheit - Location: Red rice
Page 5 Temperature: 45 Degrees Fahrenheit - Location: Portioned seafood Temperature: 42 Degrees Fahrenheit - Location: Shredded chicken Temperature: 36 Degrees Fahrenheit - Location: Produce-lettuce Process/Item: Walk-In Freezer Temperature: Degrees Fahrenheit - Location: All freezers frozen hard Process/Item: Beverage Cooler Temperature: 36 Degrees Fahrenheit - Location: Marg. mix mango Total Critical Orders This Report: Total Non-Critical Orders This Report: Notes 1. Discussed employee illness and excluding workers with vomiting and/or diarrhea for 24 hours after symptoms stop. 2. The rice and beans are being cooled on sheet pans in the freezer. The sauce/broth need to be ice bathed and not stored in the walk in cooler until they are completely cooled. A risk control plan will be drafted to help with cooling issues. 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 7980171076 of 05/16/17. 2 6 Certified Food Manager: Certification Number: Sandra Kolasinski FM 21833 Expires: 10/21/18 Inspection report reviewed with person in charge and emailed. Signed: Sandy Kolasinski GM Signed: Sara Bents Environmental Health Specialist Duluth 218-302-6184 sara.bents@state.mn.us
Report #: 7980171076 Little Angie's Cantina Cantina Minnesota Department of Health Food, Pools and Lodging Services Section P.O. Box 64975 St. Paul, MN 55164-0975 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 11 Buchanan Street Duluth, MN 55802 2187276117 License/Permit # Permit Holder Purpose of Inspection Est Type 0021775 Grandma's Angies, 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 3 4 5 6 7 8 9 10 11 12 13 14 15 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 20 21 22 N/A Consumer Advisory 23 N/A in MN Consumer advisory for raw or undercooked foods 24 25 26 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 2 0 05/16/17 14:13:46 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 29 30 31 32 33 34 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 37 38 39 40 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 42 43 45 46 47 49 50 51 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 54 55 56 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: 05/17/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /