Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN THE COOLER HANDLES, EQUIPMENT HANDLES AND THOSE AREAS WHERE PEOPLE ARE TOUCHING FREQUENTLY.
-
CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE. BUILD-UP NOTED IN FOOD PREP SINK.
-
HAND SINK IN BAR IS DESIGNATED FOR HANDWASHING PURPOSES ONLY. HAND SINK MAY NOT BE USED AS A DUMP SINK PURPOSES.
-
PROVIDE A NSF APPROVED MICROWAVE IN KITCHEN TO REPLACE THE EXISTING DOMESTIC WHITE MICROWAVE. PROVIDE NSF APPROVED KNIFE HOLDER TO REPLACE THE MAGNETIC KNIFE HOLDER.
-
PROVIDE AIR GAP FOR BAR ICE BIN LINE AT FLOOR DRAIN
-
PROVIDE AN ADEQUATE SUPPLY AND STORE SINGLE USE TOWELS IN DISPENSER LOCATED IN KITCHEN. TOWELS STORED ON STORAGE SHELF NEAR HAND SINK. 2ND NOTICE
-
PROVIDE AN ICE BIN FOR STORAGE OF ICE IN BAR AREA. ICE CURRENTLY BEING STORED INSIDE OF A CONTAINER LOCATED IN DUMP SINK.
-
PROVIDE BARRIER BETWEEN PERSONAL ITEMS/CLEAN UNIFORMS ABOVE MOP SINK.
-
RAISE THE BOTTOM SHELF OF WORK TABLE AND STORE ALL FOOD AND/OR BEVERAGES AT LEAST 6 INCHES OFF THE FLOOR. PROVIDE ADDITIONAL WALL SHELVING IN STORAGE TO STORE ALL ITEMS OFF THE FLOOR. AND IN A SANITARY MANNER.
-
REPLACE MAGNETIC KNIFE HOLDERS WITH KNIFE HOLDERS THAT ARE NSF APPROVED.
-
SLICED CHICKEN NOTED IN COLD WELL AT 50F. THIS TEMP ISSUE MAY BE A PROCEDURAL ISSUE. ENSURE THAT STAINLESS STEEL PANS IS USED FOR STORING POTENTIALLY HAZARDOUS FOOD IN WELL AND STORE DEEP IN WELL TO HELP MAINTAIN PROPER TEMP.
-
USE APPROVED METHODS FOR COOLING HOT FOODS. ENSURE THAT PROCEDURES ALLOW FOOD TO COOL WITH IN THE PROPER TIME FRAME. PROSQUITO SAGE WAS REHEATED TO 165F DUE TO TEMP OF 84F AND PLACED IN COOLER AT NOON.
|
Full
|
Nov 24, 2009
|
76 |
-
CHEMICAL SPRAY BOTTLE HAD NO LABEL AS TO CONTENTS.
-
CLEAN AND MAINTAIN THE COOLER HANDLES, EQUIPMENT HANDLES AND THOSE AREAS WHERE PEOPLE ARE TOUCHING FREQUENTLY.
-
ELIMINATE STORAGE OF SODA CANS, ETC. UNDER EQUIPMENT, INCL. IN BAR, AND USE NSF DUNNAGE RACK OR SUCH FOR OIL JUGS, NOT THE BLUE BAKERY RACK.
-
FLOORS NEED CLEANING WHERE DIFFICULT TO ACCESS, SUCH AS UNDER DISHWASHER, OIL JUGS, BAR, ETC. ELIMINATE STORAGE ON FLOOR.
-
FOOD IN BOTTOM OF SHORT COLD TABLE WAS 44F OR HIGHER. MAINTAIN AT 41F OR LESS. (THERMOSTAT WAS TURNED DOWN RIGHT AWAY)
-
KITCHEN CUTTING BOARDS NEEDED CLEANING/DE-STAINING.
-
ONE REFRIGERATOR NEEDED TO HAVE A LIGHT BULB REPLACED.
-
ONE SPRAY BOTTLE HAD FULL STRENGTH BLEACH; MAINTAIN AT 50-200 PPM CL. WIPING CLOTH PAIL HAD NO SANITIZER. KEEP AT 50-200 PPM CL.
-
POST A NO SMOKING SIGN AT THE ENTRANCE
-
POST THE CHART I LEFT, OR EQUIVALENT ONE.
-
PROVIDE AIR GAP FOR BAR ICE BIN LINE AT FLOOR DRAIN
-
PROVIDE AN ADEQUATE SUPPLY AND STORE SINGLE USE TOWELS IN DISPENSER LOCATED IN KITCHEN. TOWELS STORED ON STORAGE SHELF NEAR HAND SINK. 2ND NOTICE
-
PROVIDE BARRIER BETWEEN PERSONAL ITEMS/CLEAN UNIFORMS ABOVE MOP SINK.
-
RE-SUPPLY TOWEL DISPENSER AT HAND SINK.
-
REPLACE CRACKED RUBBER SPATULAS AND BAR MIXING GLASSES
-
REPLACE MAGNETIC KNIFE HOLDERS WITH KNIFE HOLDERS THAT ARE NSF APPROVED.
-
REPLACE MISSING, DAMAGED, OR MIS-LOCATED THERMOMETERS IN COOLERS AS NEEDED.
-
SERVE SAFE-TRAINED CHEF NEEDS TO APPLY TO STATE HEALTH DEPT. TO GET MDH CERTIFIED. ANY OTHER CERTIFICATIONS WOULD NEED THE FULL TRAINING, IN ADDITION.
-
SLICED CHICKEN NOTED IN COLD WELL AT 50F. THIS TEMP ISSUE MAY BE A PROCEDURAL ISSUE. ENSURE THAT STAINLESS STEEL PANS IS USED FOR STORING POTENTIALLY HAZARDOUS FOOD IN WELL AND STORE DEEP IN WELL TO HELP MAINTAIN PROPER TEMP.
-
SPRAY BOTTLES OF BLUE QUAT SANITIZER WERE ABOUT 600 PPM QUAT. LOWER TO 200-400 PPM.
-
USE APPROVED METHODS FOR COOLING HOT FOODS. ENSURE THAT PROCEDURES ALLOW FOOD TO COOL WITH IN THE PROPER TIME FRAME. PROSQUITO SAGE WAS REHEATED TO 165F DUE TO TEMP OF 84F AND PLACED IN COOLER AT NOON.
|
Full
|
Nov 28, 2011
|
47 |
-
CHEMICAL SPRAY BOTTLE HAD NO LABEL AS TO CONTENTS.
-
ELIMINATE STORAGE OF SODA CANS, ETC. UNDER EQUIPMENT, INCL. IN BAR, AND USE NSF DUNNAGE RACK OR SUCH FOR OIL JUGS, NOT THE BLUE BAKERY RACK.
-
FLOORS NEED CLEANING WHERE DIFFICULT TO ACCESS, SUCH AS UNDER DISHWASHER, OIL JUGS, BAR, ETC. ELIMINATE STORAGE ON FLOOR.
-
KITCHEN CUTTING BOARDS NEEDED CLEANING/DE-STAINING.
-
ONE REFRIGERATOR NEEDED TO HAVE A LIGHT BULB REPLACED.
-
POST A NO SMOKING SIGN AT THE ENTRANCE
-
POST THE CHART I LEFT, OR EQUIVALENT ONE.
-
PROVIDE AIR GAP FOR BAR ICE BIN LINE AT FLOOR DRAIN
-
RE-SUPPLY TOWEL DISPENSER AT HAND SINK.
-
REPLACE MAGNETIC KNIFE HOLDERS WITH KNIFE HOLDERS THAT ARE NSF APPROVED.
-
REPLACE MISSING, DAMAGED, OR MIS-LOCATED THERMOMETERS IN COOLERS AS NEEDED.
-
SERVE SAFE-TRAINED CHEF NEEDS TO APPLY TO STATE HEALTH DEPT. TO GET MDH CERTIFIED. ANY OTHER CERTIFICATIONS WOULD NEED THE FULL TRAINING, IN ADDITION. (NOW APPLIED FOR)
-
SOME EQUIPMENT SUCH AS LADDER, GARBAGE CAN, ETC. NEEDS CLEANING.
-
WIPING CLOTH PAIL AT BAR HAD NO OR LOW SANITIZER. KEEP AT 200-400 PPM IF QUAT IS STILL YOUR CHOSEN SANITIZER, AS STATED TODAY.
|
Follow-up
|
Dec 14, 2011
|
66 |
Restaurant representatives - add corrected or new information about Cravings Wine Bar and Grill, 755 Bielenberg Dr #108, Woodbury, MN 55125 »