Date: Time: Report: 10/19/17 14:50:00 1006171139 Minnesota Department of Health Environmental Health, FPLS P.O. Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 501 3rd Avenue Proctor, MN55810 St. Louis County, 69 Establishment Info: ID #: 0023044 Risk: Medium Announced Inspection: No License Categories: FBLB, HOSP, FBC2 Operator: Phone #: 2186287181 Expires on: 12/31/17 ID #: 44634 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 between 04/16/13 and 03/15/16 have NOT been corrected. 5-200B Plumbing: cross connections 5-203.14 ** Critical Item ** MN Rule 4626.1085 Provide an approved air gap or appropriate backflow prevention device on each threaded hose bibb and other specified water supply fixtures to preclude backflow of contaminates into the water system. THE MOP SINK HOSE NEEDS AN APPROPRIATE BACKFLOW PREVENTION DEVICE ON THE FAUCET TO PREVENT CONTAMINATION OF THE WATER SUPPLY. PROVIDE A BACKFLOW PREVENTION DEVICE ON THIS HOSE BIBB. Issued on: 04/16/13 Comply By: 04/21/13 6-500 Physical Facility Maintenance/Operation and Pest Control 6-501.114 MN Rule 4626.1580 Remove all unnecessary articles and litter from the premises which are not pertinent to the current operation of the food establishment. THE LIQUOR STORAGE AREA AND THE CHEMICAL STORAGE ROOM ARE FILLED WITH UNNECESSARY ITEMS MAKING THEM INACCESSIBLE. CLEAN OUT AND ORGANIZE THESE AREAS. Issued on: 04/16/13 Comply By: 04/21/13 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 AMANA UPRIGHT FREEZER, KENMORE UPRIGHT FREEZER AND THE KENMORE CHEST FREEZER DO NOT MEET NSF STANDARD. REPLACE THESE FREEZERS. Issued on: 04/29/14 Comply By: 05/01/15
Page 2 4-300 Equipment Numbers and Capacities 4-302.14 MN Rule 4626.0715 Provide an appropriate test kit to accurately measure sanitizer concentration. OBTAIN CHLORINE TEST STRIPS FOR TESTING THE SANITIZER CONCENTRATION IN THE 3 COMPARTMENT SINKS AND WIPING CLOTH BUCKETS. Issued on: 04/29/14 Comply By: 05/07/14 5-200C Plumbing: Maintenance, fixture location 5-205.15B MN Rule 4626.1130 Maintain plumbing system in good repair. THE THREE COMPARTMENT SINK FAUCET HAS BEEN REPLACED BY A HOSE. REPAIR THE FAUCET FITURE WITH APPROVED PLUMBING FITURES Issued on: 03/15/16 Comply By: 03/15/16 The following orders were issued during this inspection. 2-200 Employee Health 2-201.15B ** Critical Item ** MN Rule 4626.0060. The person in charge shall record all reports of diarrhea or vomiting made by food employees and report those illnesses to the regulatory authority at the specific request of the regulatory authority. NO ILLNESS LOGS WERE BEING KEPT. ILLNESS LOG WAS LEFT AT THE TIME OF THE INSPECTION. MAINTAIN LOGS WITHIN THE ESTABLISHMENT. Corrected on Site 3-700 Contaminated Food: discarded 3-701.11 ** Critical Item ** MN Rule 4626.0445 Discard all food that is adulterated, misbranded, or not from an approved source to prevent contaminated food from being served. BREADSTICKS FOUND IN THE WALK-IN COOLER WERE MOLDY AND VISIBLY EPIRED. FOOD WAS DISCARDED IMMEDIATELY. MAKE SURE ALL EPIRED FOODS ARE DISCARDED. Corrected on Site 4-100 Equipment Construction Materials 4-101.16 MN Rule 4626.0475 Discontinue using sponges in contact with cleaned and sanitized or in-use food-contact surfaces. STAFF WERE USING SPONGES TO WASH DISHES. SPONGES AREN'T ABLE TO BE SANITIZED VERY WELL. DISCONTINUE USING SPONGES AND USE TOWELS INSTEAD. Comply By: 10/19/17
Page 3 4-300 Equipment Numbers and Capacities 4-302.12 MN Rule 4626.0705 Provide a readily accessible food temperature measuring device. ESTABLISHMENT HAD A HIGH TEMPERATURE THERMOMETER. PROVIDE A THERMOMETER THAT IS CAPABLE OF MEASURING BOTH COLD AND HOT FOODS AND CALIBRATE THE THERMOMETER EVERY MONTH TO BE ACCURATE WITHIN 2 DEGREES. Comply By: 10/23/17 4-600 Cleaning Equipment and Utensils 4-601.11C MN Rule 4626.0840 Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. THE MICROWAVE WAS DIRTY. CLEAN AT A FREQUENCY THAT LIMITS BUILD-UP OF FOOD DEBRIS. Comply By: 10/20/17 4-900 Protecting Clean Items 4-903.11A MN Rule 4626.0955 Store all clean equipment, utensils, linens, and single-service articles in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor. A LOT OF UTENSILS AND FOOD BASKETS ARE STORED ON THE BOTTOM SHELF OF THE TABLE NET TO THE FRYER. FRYER GREASE IS SPLASHED ONTO A MAJORITY OF THE EQUIPMENT. EITHER MOVE EQUIPMENT TO A DIFFERENT SPOT OF FIND A WAY TO PROTECT THEM FROM THE FRYER SPLASH. Comply By: 10/23/17 6-300 Physical Facility Numbers and Capacities 6-301.12AB MN Rule 4626.1445 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. STAFF USE A CLOTH TOWEL FOR DRYING HANDS AT THE BAR HAND SINK. PROVIDE DISPOSABLE TOWELS FOR HAND WASHING. Comply By: 10/20/17 6-500 Physical Facility Maintenance/Operation and Pest Control 6-501.11 MN Rule 4626.1515 Maintain the physical facilities in good repair. THERE WAS A PLUMBING ISSUE IN THE WOMEN'S RESTROOM THAT HAS BEEN TAKEN CARE OF. THE WALL JUST NEEDS TO BE REPAIRED AND A NEW BASE COVE NEEDS TO BE INSTALLED. Comply By: 11/20/17 Surface and Equipment Sanitizers
Page 4 Quaternary Ammonia: = 400 PPM at Degrees Fahrenheit Location: SANITIZER WIPES Food and Equipment Temperatures Process/Item: Under Counter Cooler Temperature: 37 F Degrees Fahrenheit - Location: PICKLES- BEVERAGE AIR Process/Item: Upright Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN- AMANA Process/Item: Re-Heating Temperature: 90 F Degrees Fahrenheit - Location: PULLED PORK- IN CROCK-POT FOR 20 MINUTES Process/Item: Upright Cooler Temperature: 37 F Degrees Fahrenheit - Location: HAMBURGER- TURBO AIR Process/Item: Chest Freezer Temperature: Degrees Fahrenheit - Location: ALL FOODS FROZEN Process/Item: Walk-In Cooler Temperature: 32 F Degrees Fahrenheit - Location: HAMBURGER COMMENTS: Total Critical Orders This Report: Total Non-Critical Orders This Report: INSPECTION WAS ACCOMPANIED BY EMPLOYEE ROSS OLCOTT, PRE-INSPECTION INTERVIEW DONE WITH OWNER NICK GREENWOOD. NO FOOD WAS PREPARED AT THE TIME OF THE INSPECTION. ESTABLISHMENT HAS TWO 4 COMPARTMENT SINKS, ONE IN THE BAR AND ONE IN THE KITCHEN. DESIGNATE ONE COMPARTMENT IN EACH AREA SOLELY FOR HAND WASHING AND PROVIDE BOTH WITH SOAP AND PAPER TOWELS. NEW "WASH", "RINSE", AND "SANITIZE" STICKERS WILL BE DROPPED OFF. IT WAS ALSO UNCLEAR IF THE DISHES IN THE KITCHEN WERE BEING PROPERLY WASHED AND SANITIZED. DISCUSSED WITH STAFF THAT EITHER BLEACH OR THE CHLORTAB SANITIZER TABLETS CAN BE USED IN THE KITCHEN SINK AND DISHES MUST BE WASHED, RINSED, SANITIZED, AND LET TO AIR DRY. WOULD RECOMMEND EITHER THE CERTIFIED FOOD MANAGER OR THE EMPLOYEES WHO HAVE TAKEN A SERVE SAFE CLASS TEACH ALL STAFF BASIC FOOD SAFETY THROUGHOUT THE ESTABLISHMENT. INCLUDING PROPER COOKING AND RE-HEATING PROCEDURES, 3 10
Page 5 TIME AND TEMPERATURE CONTROLS FOR FOOD, PROPER HAND WASHING AND GLOVE USE, AND DISH WASHING AND SANITIZING. DISCUSSED RE-HEATING FOODS FOR HOT HOLDING PROCEDURES WITH STAFF. FOODS MADE IN HOUSE NEED TO BE BROUGHT TO 165 F IN 2 HOURS AND FOODS FROM A PROCESSING PLANT NEED TO BE BROUGHT UP TO 140 F IN 2 HOURS. BOTH NEED TO BE MAINTAINED AT 140 F WHILE BEING HOT HELD. DISCUSSED THE IMPORTANCE OF LIMITING BARE HAND CONTACT WITH ALL READY TO EAT FOODS BY USING GLOVES, TONGS, DELI TISSUE, ETC. STAFF HAVE GLOVES AVAILABLE. DISCUSSED THE EMPLOYEE ILLNESS POLICY AND THE ECLUSION OF EMPLOYEES SICK WITH SYMPTOMS OF VOMITING AND/OR DIARRHEA UNTIL 24 HOURS AFTER THEIR LAST EPISODE. ALSO CONTACT THIS DEPARTMENT IF ANY EMPLOYEES ARE DIAGNOSED WITH SALMONELLA, SHIGELLA, HEPATITIS A OR E. COLI O157:H7 OR IF THERE ARE ANY CUSTOMER ILLNESS COMPLAINTS. REPORT EMAILED TO: PCCNGRIDES@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 1006171139 of 10/19/17. Certified Food Manager: Certification Number: Nicholas R. Greenwood FM82929 Expires: 03/25/18 Inspection report reviewed with person in charge and mailed. Signed: Nick Greenwood Owner Signed: Callie Bursch Public Health Sanitarian Duluth District Office 218-302-6173 callie.bursch@state.mn.us
Report #: 1006171139 Minnesota Department of Health Environmental Health, FPLS 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 501 3rd Avenue Proctor, MN 55810 2186287181 License/Permit # Permit Holder Purpose of Inspection Est Type 0023044 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 M 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 3 0 10/19/17 14:50:00 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 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 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 49 50 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: 10/20/17 Inspector (Signature) Follow-up Needed: YES NO (Circle one) Follow-up Date: / /