Chinos Bar & Grill, 21050 Ozark Ave N, Scandia, MN 55073 - Restaurant inspection findings and violations

Business Info

Restaurant: Chinos Bar & Grill
Address: 21050 Ozark Ave N, Scandia, MN 55073
Total inspections: 3
Last inspection: Nov 29, 2011

Score
(the higher the better)
62

Restaurant representatives - add corrected or new information about Chinos Bar & Grill, 21050 Ozark Ave N, Scandia, MN 55073 »

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
BOXES OF CHICKEN WERE STORED ON FLOOR OF WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR ON APPROVED SHELVING. CHICKEN AND TACO MEAT AT 130F AND REFRIED BEANS AT 120F IN STEAM TABLE. REHEAT ALL POTENTIALLY HAZARDOUS FOODS IN STEAM TABLE TO 165F AND MAINTAIN AT 140F OR ABOVE. CHICKEN AT 45F, MILK AT 46F, CHEESE AT 45F AND COOKED BEEF AT 46F IN WALK IN COOLER. ADJUST WALK IN COOLER TEMPERATURE AND STORE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. CLEAN INTERIOR OF MICROWAVE OVEN AND MAINTAIN IN CLEAN CONDITION. DATE LABEL ALL POTENTIALLY HAZARDOUS FOODS WHICH ARE PREPARED/OPENED AND HELD FOR MORE THAT 24 HOURS. EMPLOYEES MUST WASH HANDS AS INDICATED ABOVE. OBSERVED EMPLOYEES HANDLING DIRTY DISHES AND THEN CLEAN DISHES AND FOOD WITHOUT WASHING HANDS. EMPLOYEES WERE USING UNCOVERED BEVERAGE CONTAINERS IN KITCHEN. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE. FLOUR BAGS ON FLOOR IN BASEMENT STORAGE ROOM AND FRYER OIL ON FLOOR IN KITCHEN. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR ON APPROVED SHELVING. HANDSOAP WAS NOT PROVIDED AT KITCHEN HANDSINK LOCATED NEAR WALK IN COOLER. PROVIDE HANDSOAP AT ALL TIMES. LIQUOR IS STORED IN A ROOM WITHOUT APPROVED FINISHES (UNDER BASEMENT STEPS). MOVE LIQUOR STORAGE SHELVES INTO DRY STORAGE ROOM. ONE EMPLOYEE IN KITCHEN DID NOT HAVE A HAIR RESTRAINT. PROVIDE CAPS OR HAIRNETS FOR ALL EMPLOYEES ENGAGED IN FOOD PREP OR DISH WASHING. OWNER'S CERTIFIED FOOD MANAGER CERTIFICATE HAS EXPIRED. PROVIDE A CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. (ADRIAN WILL TAKE CFM CLASS) PAPER TOWELS WERE NOT AVAILABLE AT BAR HANDSINK. PROVIDE HAND TOWELS AT ALL TIMES. POST CERTIFIED FOOD MANAGER CERTIFICATE IN ESTABLISHMENT. POTENTIALLY HAZARDOUS FOODS WERE NOT BEING COOLED IN SHALLOW PANS. PROVIDE SHALLOW PANS FOR COOLING. PROVIDE PAPER TOWELS AND HANDSINK BY WALK IN COOLER AND BAR HANDSINK. RAW CHICKEN AND BEEF WAS STORED ABOVE PRODUCE AND SALSA IN WALK IN COOLER. STORE ALL RAW MEAT SEPARATE FROM AND BELOW READY TO EAT FOODS. REMOVE FOIL LINERS ON STAINLESS STEEL SHELVES IN KITCHEN. SOFT DRINK CONTAINERS STORED ON FLOOR UNDER BAR. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR ON APPROVED SHELVING. WIPING CLOTHS MUST BE STORED IN APPROVED SANITIZER SOLUTION BETWEEN USE.	Full	Nov 5, 2009	52
BOXES OF CHICKEN WERE STORED ON FLOOR OF WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR ON APPROVED SHELVING. CHICKEN AND TACO MEAT AT 130F AND REFRIED BEANS AT 120F IN STEAM TABLE. REHEAT ALL POTENTIALLY HAZARDOUS FOODS IN STEAM TABLE TO 165F AND MAINTAIN AT 140F OR ABOVE. CLEAN BAR GUN HOLDERS AND INTERIOR OF MICROWAVE OVEN AND MAINTAIN IN CLEAN CONDITION. CLEAN INTERIOR OF MICROWAVE OVEN AND MAINTAIN IN CLEAN CONDITION. COOKED HAMBURGER IN WALK IN COOLER WAS AT 46F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. COOL POTENTIALLY HAZARDOUS FOODS USING THE METHODS LISTED ABOVE. FOODS SHALL BE COOLED FROM 140F TO 70F WITHIN 2 HOURS, AND FROM 70F TO 41F OR BELOW WITHIN 4 HOURS. EMPLOYEES MUST WASH HANDS AS INDICATED ABOVE. OBSERVED EMPLOYEES HANDLING DIRTY DISHES AND THEN CLEAN DISHES AND FOOD WITHOUT WASHING HANDS. EMPLOYEES WERE USING UNCOVERED BEVERAGE CONTAINERS IN KITCHEN. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE. LIQUOR IS STORED IN A ROOM WITHOUT APPROVED FINISHES (UNDER BASEMENT STEPS). MOVE LIQUOR STORAGE SHELVES INTO DRY STORAGE ROOM. OWNER'S CERTIFIED FOOD MANAGER CERTIFICATE HAS EXPIRED. PROVIDE A CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. (ADRIAN WILL TAKE CFM CLASS) PAPER TOWELS WERE NOT AVAILABLE AT BAR HANDSINK. PROVIDE HAND TOWELS AT ALL TIMES. PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT BULBS IN WALK IN BEER COOLER, IN DRY STORAGE AREA AND SOFT DRINK SYRUP STORAGE AREA IN BASEMENT. PROVIDE PAPER TOWELS AND BAR HANDWASHING SINK AND IN BOTH RESTROOMS. DISCONTINUE USING NAPKINS. PROVIDE PAPER TOWELS AND HANDSINK BY WALK IN COOLER AND BAR HANDSINK. RAW CHICKEN AND BEEF WAS STORED ABOVE PRODUCE AND SALSA IN WALK IN COOLER. STORE ALL RAW MEAT SEPARATE FROM AND BELOW READY TO EAT FOODS. REMOVE ALL UNNECESSARY ITEMS FROM BASEMENT DRY STORAGE ROOM AND MAINTAIN IN ORDERLY CONDITION. REMOVE FOIL LINERS ON STAINLESS STEEL SHELVES IN KITCHEN. SECURE ALL CARBON DIOXIDE TANKS LOCATED NEXT TO SOFT DRINK STORAGE IN BASEMENT. SOFT DRINK CONTAINERS STORED ON FLOOR UNDER BAR. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR ON APPROVED SHELVING.	Full	Nov 16, 2010	53
CLEAN BAR GUN HOLDERS AND INTERIOR OF MICROWAVE OVEN AND MAINTAIN IN CLEAN CONDITION. CLEAN KITCHEN CEILING AND MAINTAIN IN CLEAN CONDITION. REPLACE ANY CEILING TILES WHICH CANNOT BE CLEANED. CLEAN THE FOLLOWING EQUIPMENT: TOP OF RANGE, INTERIOR OF COLD WELL AND OVENS. COOKED HAMBURGER IN WALK IN COOLER WAS AT 46F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. COOL POTENTIALLY HAZARDOUS FOODS USING THE METHODS LISTED ABOVE. FOODS SHALL BE COOLED FROM 140F TO 70F WITHIN 2 HOURS, AND FROM 70F TO 41F OR BELOW WITHIN 4 HOURS. OWNER'S CERTIFIED FOOD MANAGER CERTIFICATE HAS EXPIRED. PROVIDE A CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. (ADRIAN WILL RE-TAKE CFM CLASS) PROVIDE A NSF APPROVED VENTILATION HOOD ABOVE DISHWASHER. PROVIDE CHLORINE SANITIZER FOR DISHWASHER RINSE CYCLE . NO CHLORINE PROVIDED FOR DISHWASHER. WAS USING QUAT SANITIZER IN MACHINE. PROPER CHLORINE CONCENTRATION IS 50 - 200 PPM. PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT BULBS IN WALK IN BEER COOLER, IN DRY STORAGE AREA AND SOFT DRINK SYRUP STORAGE AREA IN BASEMENT. PROVIDE PAPER TOWELS AND BAR HANDWASHING SINK AND IN BOTH RESTROOMS. DISCONTINUE USING NAPKINS. PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER. REMOVE ALL UNNECESSARY ITEMS FROM BASEMENT DRY STORAGE ROOM AND MAINTAIN IN ORDERLY CONDITION. REMOVE THE TWO UNAPPROVED CROCK POTS (LOCATED BY BASEMENT STAIRS) FROM ESTABLISHMENT. REPLACE DAMAGED FLOOR TILES BEHIND BAR AND IN KITCHEN. REPLACE UNAPPROVED CEILING TILES IN RESTROOMS WITH TILES WHICH ARE SMOOTH, NON-ABSORBANT AND EASY TO CLEAN. SANITIZER CONCENTRATION IN SANITIZER BUCKET AND 3 COMPARTMENT SINK WAS LESS THAN 200 PPM. CORRECTED TO 300 PPM QUAT., SEAL GAP UNDER FRONT DOOR TO PREVENT THE ENTRANCE OF RODENTS AND INSECTS. SECURE ALL CARBON DIOXIDE TANKS LOCATED NEXT TO SOFT DRINK STORAGE IN BASEMENT.	Full	Nov 29, 2011	62

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