Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
ALL OPEN FOOD MUST BE DATE MARKED.
-
CLEAN AND MAINTAIN THE HAND SINKS AND HAND WASHING SUPPLIES IN THE KITCHEN.
-
CLEAN AND MAINTAIN THE ICE MACHINE
-
CLEAN AND MAINTAIN THE MATS/FLOOR IN KITCHEN. MATS VERY STICKY.
-
CLEAN AND MAINTAIN WALL SHELVING, DISH MACHINE, SERVER AREA, COOK LINE EQUIPMENT, CARTS, COOLER HANDLES, WALK-IN COOLER HANDLES, SHELVING WITH CLEAN EQUIPMENT/DISHES, HOT MITTS
-
PROVIDE 200-400PPM QUAT IN SANITIZER BUCKETS. ENSURE THAT CHEMICAL DISPENSING SYSTEM IS OPERATING PROPERLY AND CONSISTENCY.
-
PROVIDE A PRESSURE RELIEF BLEEDING DEVICE FOR MOP SINK AND CHEMICAL SYSTEM. SEE HANDOUT.
-
PROVIDE A STATE OF MN CERTIFIED FOOD MANAGER IN THE ESTABLISHMENT. PAT WILL TAKE CLASS ON 8/26/09 AND TEST 9/19/09.
-
PROVIDE FINGERNAIL BRUSH AT EACH HAND SINK. REPLACE THOSE IN POOR CONDITION AND MAINTAIN BRUSHES CLEAN DAILY.
-
USE ONE OF THE ABOVE COOLING METHODS.
-
WHIPPED BUTTER MUST BE MAINTAINED IN MECHANICAL REFRIGERATION OR USE TIME AS A PUBLIC HEALTH CONTROL.
|
Follow-up
|
Aug 21, 2009
|
65 |
-
CLEAN AND MAINTAIN SHELVING, COOLER HANDLES, EQUIPMENT HANDLES, KNIFE HOLDER REGULARLY, CLEAN END OF DISH MACHINE, DESSERT COOLER
-
CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
-
CLEAN AND MAINTAIN THE HAND SINKS AND SUPPLIES THROUGHOUT THE KITCHEN.
-
CLEAN AND MAINTAIN THE ICE MACHINE. 2ND NOTICE
-
CLEAN AND MAINTAIN THE LETTUCE CRISPER, PRODUCE DICER
-
DISCONTINUE STORING KEGS IN FOOD COOLER, PROVIDE APPROVED SHELVING IN SNACK SHACK DRY STORE ROOM, PROVIDE LEGS/CASTERS FOR COKE COOLERS IN SNACK SHACK.
-
PROVIDE 200-400PPM QUAT IN SANITIZER BUCKETS. ENSURE THAT CHEMICAL DISPENSING SYSTEM IS OPERATING PROPERLY AND CONSISTENCY.
-
PROVIDE 6 INCH LEGS OR CASTERS FOR POP COOLERS IN STORE ROOM.
-
PROVIDE A PRESSURE RELIEF BLEEDING DEVICE FOR MOP SINK AND CHEMICAL SYSTEM. SEE HANDOUT.
-
PROVIDE A STATE OF MN CERTIFIED FOOD MANAGER IN THE ESTABLISHMENT. PAT WILL TAKE CLASS ON 8/26/09 AND TEST 9/19/09.
-
PROVIDE AND USE CHLORINE TEST KIT IN SNACK SHACK
-
REMOVE MAGNETIC KNIFE HOLDER AND REPLACE WITH A NSF HOLDER.
-
REPLACE DAMAGED ICE BUCKET. ENSURE REPLACEMENT IS NSF.
|
Full
|
Jul 29, 2010
|
67 |
-
CHEMICALS IN SNACK SHACK ARE NOT APPROVED CHEMICALS(409 AND SCENTED LYSOL) ACCORDING TO THE EPA APPROVED SANITIZER LIST FOR RESTAURANTS. PROVIDE APPROVED CHEMICALS IN SNACK SHACK.
-
CLEAN AND MAINTAIN SHELVING, COOLER HANDLES, EQUIPMENT HANDLES, KNIFE HOLDER REGULARLY, CLEAN END OF DISH MACHINE, DESSERT COOLER
-
CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
-
CLEAN AND MAINTAIN THE HAND SINKS AND SUPPLIES THROUGHOUT THE KITCHEN. 2nd NOTICE
-
CLEAN AND MAINTAIN THE ICE MACHINE. 2ND NOTICE
-
CLEAN AND MAINTAIN THE KNIFE RACK, CONDENSATION IN PASS THRU DESSERT COOLER, SHELVING AND COOLER HANDLES IN DESSERT COOLER,
-
CLEAN AND MAINTAIN THE LETTUCE CRISPER, PRODUCE DICER
-
COLD TEMP VIOLATIONS NOTED IN MEAT COOLER DRAWER UNIT. MEAT RELOCATED TO ANOTHER COOLER UNTIL REPAIRED. SEE TEMP VIOLATIONS IN COMMENT SECTION OF REPORT.
-
DISCONTINUE STORING KEGS IN FOOD COOLER, PROVIDE APPROVED SHELVING IN SNACK SHACK DRY STORE ROOM, PROVIDE LEGS/CASTERS FOR COKE COOLERS IN SNACK SHACK.
-
HANDS MUST BE WASHED UPON CONTAMINATION.
-
PROVIDE 6 INCH LEGS OR CASTERS FOR POP COOLERS IN STORE ROOM.
-
PROVIDE AND USE CHLORINE TEST KIT IN SNACK SHACK
-
PROVIDE TEST PAPERS IN SNACK SHACK, BAR AND KITCHEN SO READILY AVAILABLE.
-
QUAT SANI DISPENSER NOT DISPENSING ADEQUATE CONCENTRATION LEVELS. MOST TIMES WHEN DISPENSING SANI LEVEL WAS NOTED AT 0PPM QUAT. ONE TIME OUT OF SEVERAL TIMES LEVEL WAS NOTED AT 300PPM QUAT. SEE COMMENT SECTION FOR CONCENTRATION LEVELS.
-
REHEAT PRE-COOKED FOODS TO ATLEAST 165F IN 2 HOUR MINIMUM. MUSHROOMS AND AU JUS NOTED IN ALTO SHAM AT 94F. MUSHROOM AND AU JUS DISCARDED.
-
REMOVE MAGNETIC KNIFE HOLDER AND REPLACE WITH A NSF HOLDER.
-
REPLACE DAMAGED ICE BUCKET. ENSURE REPLACEMENT IS NSF.
-
REPLACE FOOD THERMOMETERS THAT ARE NOT ACCURATE. FOOD THERMOMETER IN SNACK SHACK OFF 12F WHEN CALIBRATED. PROVIDE ADEQUATE SUPPLY OF ACCURATE THERMOMETERS IN KITCHEN AND SNACK SHACK.
-
TEMP GAUGE FOR FINAL RINSE CYCLE NOT EXCEEDING 120F. MAKE PROPER REPAIRS OR REPLACE THE TEMP GAUGE.
-
USE GLOVES AND/OR SOME TYPE OF BARRIER BETWEEN BARE HANDS AND READY TO EAT FOOD. THIS INCLUDES ALL FOOD HANDLERS AND SERVERS. PROVIDE APPROVED SCOOPS FOR HANDLING ICE IN ALL ICE BINS(INCLUDING THE CARTS).
|
Full
|
Aug 3, 2012
|
48 |
-
CHEMICALS IN SNACK SHACK ARE NOT APPROVED CHEMICALS(409 AND SCENTED LYSOL) ACCORDING TO THE EPA APPROVED SANITIZER LIST FOR RESTAURANTS. PROVIDE APPROVED CHEMICALS IN SNACK SHACK.
-
CLEAN AND MAINTAIN THE KNIFE RACK, CONDENSATION IN PASS THRU DESSERT COOLER, SHELVING AND COOLER HANDLES IN DESSERT COOLER,
-
COLD TEMP VIOLATIONS NOTED IN MEAT COOLER DRAWER UNIT. MEAT RELOCATED TO ANOTHER COOLER UNTIL REPAIRED. SEE TEMP VIOLATIONS IN COMMENT SECTION OF REPORT.
-
HANDS MUST BE WASHED UPON CONTAMINATION.
-
HOT WATER AT HAND SINK NEAR BACK DOOR ENTRANCE INTO KITCHEN TURNED OFF DUE TO LEAK. MAKE PROPER REPAIRS. AN ADEQUATE SUPPLY OF HOT AND COLD WATER MUST BE AVAILABLE AT HAND SINK ALL TIMES.
-
PROVIDE TEST PAPERS IN SNACK SHACK, BAR AND KITCHEN SO READILY AVAILABLE.
-
QUAT SANI DISPENSER NOT DISPENSING ADEQUATE CONCENTRATION LEVELS. MOST TIMES WHEN DISPENSING SANI LEVEL WAS NOTED AT 0PPM QUAT. ONE TIME OUT OF SEVERAL TIMES LEVEL WAS NOTED AT 300PPM QUAT. SEE COMMENT SECTION FOR CONCENTRATION LEVELS.
-
REHEAT PRE-COOKED FOODS TO ATLEAST 165F IN 2 HOUR MINIMUM. MUSHROOMS AND AU JUS NOTED IN ALTO SHAM AT 94F. MUSHROOM AND AU JUS DISCARDED.
-
REPLACE FOOD THERMOMETERS THAT ARE NOT ACCURATE. FOOD THERMOMETER IN SNACK SHACK OFF 12F WHEN CALIBRATED. PROVIDE ADEQUATE SUPPLY OF ACCURATE THERMOMETERS IN KITCHEN AND SNACK SHACK.
-
TEMP GAUGE FOR FINAL RINSE CYCLE NOT EXCEEDING 120F. MAKE PROPER REPAIRS OR REPLACE THE TEMP GAUGE.
-
USE GLOVES AND/OR SOME TYPE OF BARRIER BETWEEN BARE HANDS AND READY TO EAT FOOD. THIS INCLUDES ALL FOOD HANDLERS AND SERVERS. PROVIDE APPROVED SCOOPS FOR HANDLING ICE IN ALL ICE BINS(INCLUDING THE CARTS).
|
Follow-up
|
Aug 10, 2012
|
65 |
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