Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
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ADJUST PREP REFRIGERATION UNIT ACROSS FROM COOK LINE SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41* F OR BELOW. OBSERVED AN AMBIENT TEMP OF 51* F DURING INSP. POTENTIALLY HAZ FOODS WERE RECENTLY PLACED IN UNIT, BUT WERE TRANSFERRED DURING INSP.
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ADJUST REACH IN REFRIGERATION UNIT NEAR END OF COOK LINE SO POTENTIALLY HAZARDOUS FOODS ARE 41* F OR BELOW. OBSERVED MILK (45* F), VEG STOCK (51* F), RICE (61* F) AND POTATO PUREE (70* F) ALL ABOVE 41* F. THESE PRODUCTS WERE DISCARDED DURING INSP.
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ADJUST TEMPERATURE OF REFRIGERATED DRAWERS SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41* F OR BELOW. AMBIENT TEMP OF THIS UNIT WAS 50* F. POTENTIALLY HAZARDOUS FOODS WERE RECENTLY PLACED IN UNIT, BUT WERE TRANSFERRED TO WALK IN UNTIL REPAIRED.
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CLEAN AND MAINTAIN HOOD FILTERS ON COOK LINE.
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DISCONTINUE STORING CLEAN EQUIPMENT ON FLOOR. OBSERVED CLEAN FOOD CONTAINERS ON FLOOR IN DISH ROOM. EQUIPMENT MUST BE STORED ON NSF SHELVING AT LEAST 6 INCHES OFF FLOOR.
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HANG MOPS TO DRY AFTER EACH USE. AS DISCUSSED, MOPS CAN BE SOAKED IN SANITIZER, BUT THEN MUST BE HUNG TO AIR DRY.
-
IMMEDIATELY ADJUST TRUE REACH IN REFRIGERATION UNIT NEAR END OF COOK LINE SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41* F OR BELOW. OBSERVED BUTTER, BUTTER SAUCE, BERRY COULEE AT 46* F DURING INSPECTION. AS DISCUSSED, MONITOR UNIT.
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NO WASTE RECEPTACLE OBSERVED NEAR REAR HANDWASHING SINK.
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OBSERVED 0 PPM CHLORINE IN CLOTH BUCKET NEAR REAR PREP STATION AT BEGINNING OF INSPECTION, 50 PPM CHLORINE NEAR END OF INSPECTION.
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OBSERVED COLD PLATES IN BAR THAT ARE NOT INTEGRALLY CONSTRUCTED WITH ICE BIN WHERE BEVERAGE LINES ARE IN CONTACT WITH ICE USED FOR CONSUMPTION.
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POST COPY OF UPDATED STATE OF MN CERTIFIED FOOD MANAGER CERTIFICATE WITHIN ESTABLISHMENT. DAVE JARVIS'S CERTIFICATE HAS EXPIRED. AS DISCUSSED, I RECOMMEND THAT THE HEAD CHEF BECOME STATE CERTIFIED AS WELL.
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PROVIDE ACCURATE THERMOMETERS IN EACH REFRIGERATED UNIT IN WARMEST PART OF UNIT. MULTIPLE THERMOMETERS OBSERVED MISSING THROUGHOUT ESTABLISHMENT.
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PROVIDE APPROVED BACKFLOW PREVENTION DEVICE WITH PRESSURE BLEEDER ON WATER LINE WERE SPRAY HOSE IS CONNECTED IN DISH ROOM. SEE ENCLOSURE FOR DIAGRAM/DESCRIPTION FROM MN DEPT. OF LABOR AND INDUSTRY.
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PROVIDE APPROVED CEILING FINISH THROUGHOUT KITCHEN, WAIT STATION, BAR, AND DRY STORAGE AREAS. PAINTED DRYWALL CEILING AND FRP PANELING WALL FINISHES ARE APPROVED.
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PROVIDE APPROVED FLOOR/WALL/CEILING FINISHES AROUND ICE MACHINE IN REAR STORAGE AREA NEAR BEER WALK IN.
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PROVIDE DESIGNATED NSF APPROVED HAND SINK FOR WAIT STATION NEAR DINING AREA.
-
PROVIDE EFFECTIVE SHIELDING ON FLUORESCENT BULBS THROUGHOUT KITCHEN. PLASTIC TUBING PROVIDED DURING INSPECTION.
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PROVIDE INTEGRAL BASE COVING WHERE MISSING IN BAR, WAIT STATION, AND DRY STORAGE AREAS.
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PROVIDE NSF SHELVING AND APPROVED LAMINATE CABINETRY (HOLLOW ENCLOSED BASES PROHIBITED) W/ 6 INCH STAINLESS LEGS IN DRY STORAGE AND WAIT STATION AREAS.
-
REMOVE WORN WHIP AND MIXING BOWL FROM ESTABLISHMENT. IF REPLACED, THE NEW COMPONENTS MUST BE IN GOOD REPAIR.
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REPAIR DAMAGED CEILING IN DISH ROOM. OBSERVED PEELING PAINT IN DISH ROOM. CEILING MUST BE SMOOTH AND EASILY CLEANABLE.
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REPAIR LEAK IN ROOF AND PROVIDE APPROVED CEILING FINISH IN KITCHEN AREA. DAVE INDICATED THAT THEY ARE CURRENTLY WORKING ON SOURCE OF WATER LEAK AND CEILING WILL BE FINISHED WITH PAINTED SHEETROCK ONCE COMPLETE.
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REPAIR LOOSE BASE COVING TILES ALONG KITCHEN WALKWAY TO REAR FOOD PREP AREA.
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REPAIR/REPLACE DAMAGED GASKETS ON SALAD STATION REFRIGERATED UNIT.
|
Full
|
Aug 17, 2009
|
52 |
-
CLEAN AND MAINTAIN HOOD FILTERS ON COOK LINE.
-
DISCONTINUE COOLING POTENTIALLY HAZARDOUS FOODS WITHIN DEEP CONTAINERS. AS DISCUSSED, COOL WITHIN SHALLOW PANS, UNCOVERED AND WITHIN WALK IN.
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DISCONTINUE STORING CLEAN EQUIPMENT ON FLOOR. OBSERVED CLEAN FOOD CONTAINERS ON FLOOR IN DISH ROOM. EQUIPMENT MUST BE STORED ON NSF SHELVING AT LEAST 6 INCHES OFF FLOOR.
-
DISCONTINUE STORING CLEAN GLASSES WITHIN BAR AREA ON CLOTH TOWEL. AS DISCUSSED, GLASSES MUST BE STORED ON FOOD CONTACT SURFACE ON NON-ABSORBENT MATERIAL.
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HANG MOPS TO DRY AFTER EACH USE. AS DISCUSSED, MOPS CAN BE SOAKED IN SANITIZER, BUT THEN MUST BE HUNG TO AIR DRY.
-
IMMEDIATELY ADJUST TRUE REACH IN REFRIGERATION UNIT NEAR END OF COOK LINE SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41* F OR BELOW. OBSERVED BUTTER, BUTTER SAUCE, BERRY COULEE AT 46* F DURING INSPECTION. AS DISCUSSED, MONITOR UNIT.
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OBSERVED 0 PPM CHLORINE FOR BAR DISH MACHINE AT BEGINNING OF INSPECTION. SANITIZER BUCKET WAS EMPTY. 200 PPM END OF INSP.
-
OBSERVED COLD PLATES IN BAR THAT ARE NOT INTEGRALLY CONSTRUCTED WITH ICE BIN WHERE BEVERAGE LINES ARE IN CONTACT WITH ICE USED FOR CONSUMPTION.
-
OBSERVED POTENTIALLY HAZARDOUS FOODS AT 45-46* F WITHIN 4 DOOR REACH IN. POTENTIALLY HAZARDOUS FOODS MOVED TO REACH IN HOLDING TEMPS AT 41* F OR BELOW. ADJUSTMENTS WILL BE MADE TO 4 DOOR.
-
OBSERVED SPRING ROLLS AND RICE WITH NO DATEMARKING AND PREPARED/REFRIGERATED LONGER THAN 24 HOURS.
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POST COPY OF UPDATED STATE OF MN CERTIFIED FOOD MANAGER CERTIFICATE WITHIN ESTABLISHMENT. DAVE JARVIS'S CERTIFICATE HAS EXPIRED. AS DISCUSSED, I RECOMMEND THAT THE HEAD CHEF BECOME STATE CERTIFIED AS WELL.
-
PROVIDE APPROVED CEILING FINISH THROUGHOUT KITCHEN, WAIT STATION, BAR, AND DRY STORAGE AREAS. PAINTED DRYWALL CEILING AND FRP PANELING WALL FINISHES ARE APPROVED.
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PROVIDE APPROVED CEILING FINISHES IN KITCHEN AREA. MULTIPLE HOLES/PEELING PAINT THROUGHOUT.
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PROVIDE APPROVED FLOOR/WALL/CEILING FINISHES AROUND ICE MACHINE IN REAR STORAGE AREA NEAR BEER WALK IN.
-
PROVIDE DESIGNATED NSF APPROVED HAND SINK FOR WAIT STATION NEAR DINING AREA.
-
PROVIDE INTEGRAL BASE COVING WHERE MISSING IN WAIT STATION AND DRY STORAGE AREAS.
-
PROVIDE NSF SHELVING AND APPROVED LAMINATE CABINETRY (HOLLOW ENCLOSED BASES PROHIBITED) W/ 6 INCH STAINLESS LEGS IN DRY STORAGE AND WAIT STATION AREAS.
-
REMOVE ALL RUSTED SHELVING FROM WALK IN. IF REPLACED, PROVIDE NSF APPROVED NON-CORROSIVE SHELVING. OBSERVED SEVERAL SHELVING UNITS THAT HAVE RUSTED EXCESSIVELY.
-
REMOVE DAMAGED SEAL ON DIRTY SIDE OF KITCHEN DISH MACHINE, CLEAN/SANITIZE, AND PROVIDE NEW SILICONE SEAL.
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REPAIR DAMAGED CEILING IN DISH ROOM. OBSERVED PEELING PAINT IN DISH ROOM. CEILING MUST BE SMOOTH AND EASILY CLEANABLE.
-
REPAIR LOOSE BASE COVING TILES ALONG KITCHEN WALKWAY TO REAR FOOD PREP AREA.
-
REPAIR/REPLACE DAMAGED GASKETS ON SALAD STATION REFRIGERATED UNIT.
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RESURFACE OR DISCARD WORN CUTTING BOARD AT SAUTEE STATION.
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SEAL HOLES/GAPS BENEATH REAR DELIVERY DOOR NEAR WALK IN. NO LIGHT SHOULD BE SEEN WHEN DOOR IS CLOSED.
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STORE CLEAN POTS/FOOD CONTAINERS INVERTED WITHIN CLEAN STORAGE AREA.
|
Full
|
Apr 17, 2012
|
59 |
-
DISCARD ALL POTENTIALLY HAZARDOUS FOODS WITHIN 4 DOOR REFRIGERATION UNIT NEAR COOK LINE ENTRY. POTENTIALLY HAZARDOUS FOODS DISCARDED DURING INSPECTION. ADJUSTMENTS MADE TO UNIT, WENT FROM 52 TO 45* F. MONITORING WILL CONTINUE UNTIL 41 OR BELOW.
-
DISCONTINUE COOLING POTENTIALLY HAZARDOUS FOODS WITHIN DEEP CONTAINERS. AS DISCUSSED, COOL WITHIN SHALLOW PANS, UNCOVERED AND WITHIN WALK IN.
-
DISCONTINUE STORING CLEAN GLASSES WITHIN BAR AREA ON CLOTH TOWEL. AS DISCUSSED, GLASSES MUST BE STORED ON FOOD CONTACT SURFACE ON NON-ABSORBENT MATERIAL.
-
OBSERVED SPRING ROLLS AND RICE WITH NO DATEMARKING AND PREPARED/REFRIGERATED LONGER THAN 24 HOURS.
-
PROVIDE APPROVED CEILING FINISH THROUGHOUT KITCHEN, WAIT STATION, BAR, AND DRY STORAGE AREAS. PAINTED DRYWALL CEILING AND FRP PANELING WALL FINISHES ARE APPROVED.
-
PROVIDE APPROVED CEILING FINISHES IN KITCHEN AREA. MULTIPLE HOLES/PEELING PAINT THROUGHOUT.
-
PROVIDE APPROVED FLOOR/WALL/CEILING FINISHES AROUND ICE MACHINE IN REAR STORAGE AREA NEAR BEER WALK IN.
-
PROVIDE DESIGNATED NSF APPROVED HAND SINK FOR WAIT STATION NEAR DINING AREA.
-
PROVIDE INTEGRAL BASE COVING WHERE MISSING IN WAIT STATION AND DRY STORAGE AREAS.
-
PROVIDE NSF SHELVING AND APPROVED LAMINATE CABINETRY (HOLLOW ENCLOSED BASES PROHIBITED) W/ 6 INCH STAINLESS LEGS IN DRY STORAGE AND WAIT STATION AREAS.
-
REMOVE ALL RUSTED SHELVING FROM WALK IN. IF REPLACED, PROVIDE NSF APPROVED NON-CORROSIVE SHELVING. OBSERVED SEVERAL SHELVING UNITS THAT HAVE RUSTED EXCESSIVELY.
-
REMOVE DAMAGED SEAL ON DIRTY SIDE OF KITCHEN DISH MACHINE, CLEAN/SANITIZE, AND PROVIDE NEW SILICONE SEAL.
-
REPAIR DAMAGED CEILING IN DISH ROOM. OBSERVED PEELING PAINT IN DISH ROOM. CEILING MUST BE SMOOTH AND EASILY CLEANABLE.
-
REPAIR/REPLACE DAMAGED GASKETS ON SALAD STATION REFRIGERATED UNIT.
-
RESURFACE OR DISCARD WORN CUTTING BOARD AT SAUTEE STATION.
-
SEAL HOLES/GAPS BENEATH REAR DELIVERY DOOR NEAR WALK IN. NO LIGHT SHOULD BE SEEN WHEN DOOR IS CLOSED.
-
STORE CLEAN POTS/FOOD CONTAINERS INVERTED WITHIN CLEAN STORAGE AREA.
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Follow-up
|
Jun 11, 2012
|
75 |
Restaurant representatives - add corrected or new information about Historic Afton House Inn, 3291 Saint Croix Tr S, Afton, MN 55001 »