Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN THE FOOD PREPARATION SINKS BETWEEN USES. GREASE AND DIRT BUILD-UP NOTED IN SINKS.
-
CLEAN AND MAINTAIN THE WORK TABLES, SHELVING, COOKING EQUIPMENT, COOLERS, COOLER HANDLES, AND ETC. IMPLEMENT CLEANING SCHEDULES FOR FOOD EMPLOYEES.
-
CLEAN HAND SINKS AND FIXTURES(TOWEL DISP, SOAP DISP) 2nd NOTICE
-
DISCONTINUE STACKING WET DISHES. DISHES ARE STACKED ON TOP OF EACH OTHER IN STORAGE. 2nd STORAGE
-
ENSURE THAT LIGHT BULBS IN BUFFET ARE ABOVE FOOD ARE SHATTERPROOF AND/OR SHIELDED.
-
HANDS MUST BE WASHED UPON CONTAMINATION.
-
NO SANITIZER SET UP IN KITCHEN FOR STORAGE OF WIPING CLOTHS.
-
PROVIDE HAND WASH STATION IN FRONT SERVICE AREA WHERE FOOD PREPARATION IS TAKING PLACE SUCH AS OMELET AND/OR DESSERT STATION. *HAND WASH STATION IS SCHEDULED FOR INSTALLATION DURING THE DISPLAY COOKING REMODEL* USE GOOD HYGENIC PRACTICES UNTIL REMODEL.
-
RELOCATE STORAGE OF CLEAN GLOVES AT COOK LINE HAND SINK TO THAT THEY ARE NOT IN THE SPLASH ZONE TO HELP PREVENT GLOVE CONTAMINATION.
-
REPAINT CEMENT BLOCK WALL SURFACES THROUGHOUT THE KITCHEN. 2nd NOTICE
-
REPLACE CEILING TILES AND GRIDS WHERE DAMAGED AND UNCLEANABLE.
-
STORE POTENTIALLY HAZARDOUS FOOD IN THE COOLER HWEN NOT IN USE. CART OF FOOD TAKEN OUT OF THE WALK-IN COOLER IN THE MORNING FOR PREP/COOKING. LEFT OVER CHICKEN NOTED AT 67F READY FOR RE-HEAT FROM YESTERDAY. CHICKEN AND DUMPLING MIX AT ROOM TEMP AT 100F
-
STORE POTENTIALLY HAZARDOUS FOOD ITEMS IN MECHANICAL REFRIGERATION AND MAINTAIN AT 41F OR LESS. DAIRY CREAMERS NOTED AT 57F, CHEESE CAKE 57F AND CANTALOUPE 53F. TAKE PROPER CONTROL MEASURE TO STORE THESE POTENTIALLY HAZARDOUS FOOD ITEMS PROPERLY.
-
TOM NORR CERTIFICATION EXPIRED IN APRIL. ENSURE THAT CERTIFICATION GETS RENEWED.
-
TRAIN EMPLOYEES ON PROPER GLOVE USE. GLOVE USE DOES NOT REPLACE HAND WASHING.
|
Full
|
Jun 9, 2009
|
65 |
-
CLEAN AND MAINTAIN THE FLOOR, WALL AND CEILING SURFACES THROUGHOUT THE KITCHEN.
-
CLEAN AND MAINTAIN THE FOOD PREPARATION SINKS BETWEEN USES. GREASE AND DIRT BUILD-UP NOTED IN SINKS.
-
CLEAN AND MAINTAIN THE KNIFE RACK, SHELVING, WORK TABLES, COOLERS, COOLER HANDLES, FAUCETS, ETC
-
CLEAN AND MAINTAIN THE WORK TABLES, SHELVING, COOKING EQUIPMENT, COOLERS, COOLER HANDLES, AND ETC. IMPLEMENT CLEANING SCHEDULES FOR FOOD EMPLOYEES.
-
CLEAN HAND SINKS AND FIXTURES(TOWEL DISP, SOAP DISP) 2nd NOTICE
-
DISCONTINUE STACKING WET DISHES. DISHES ARE STACKED ON TOP OF EACH OTHER IN STORAGE. 2nd STORAGE
-
ENSURE THAT ALL CHICKEN IS COOKED TO 165F AS REQUIRED TO KILL ANY SALMONELLA. ONE PIECE OF FATTY CHICKEN IN BATCH WAS STILL AT 145F WHEN OTHERS WERE AT LEAST REACHING 165F.
-
FOOD EQUIPMENT IN PRODUCE PREP (READY TO EAT FOOD) AREA IS NOT BEING CLEANED AND SANITIZED BETWEEN EACH USE.
-
HAND SINKS AND SUPPLY DISPENSERS MUST BE CLEANED AND MAINTAINED DAILY.
-
HANDS MUST BE WASHED UPON CONTAMINATION.
-
LAMINANT AND WOOD CABINET IN DESSERT STATION IN POOR REPAIR. REPALCE WITH A STAINLESS STEEL SHELF OR CABINET THAT IS NSF APPROVED.
-
NO SANITIZER SET UP IN KITCHEN FOR STORAGE OF WIPING CLOTHS.
-
PROVIDE AND POST THE STATE OF MN CFM IN OFFICE.
-
PROVIDE HAND WASH STATION IN FRONT SERVICE AREA WHERE FOOD PREPARATION IS TAKING PLACE SUCH AS OMELET AND/OR DESSERT STATION. *HAND WASH STATION IS SCHEDULED FOR INSTALLATION DURING THE DISPLAY COOKING REMODEL* USE GOOD HYGENIC PRACTICES UNTIL REMODEL.
-
REPAINT CEMENT BLOCK WALL SURFACES THROUGHOUT THE KITCHEN. 2nd NOTICE
-
REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND PROVIDE SHATTER PROOF BULBS AT BUFFET.
-
SEVERAL FLIES NOTICED IN THE KITCHEN. USE AIR CURTAIN TO HELP CONTROL THE ENTRANCE OF FLIES WHEN DOOR IS OPENED.
-
STORE POTENTIALLY HAZARDOUS FOOD IN THE COOLER HWEN NOT IN USE. CART OF FOOD TAKEN OUT OF THE WALK-IN COOLER IN THE MORNING FOR PREP/COOKING. LEFT OVER CHICKEN NOTED AT 67F READY FOR RE-HEAT FROM YESTERDAY. CHICKEN AND DUMPLING MIX AT ROOM TEMP AT 100F
-
TOM NORR CERTIFICATION EXPIRED IN APRIL. ENSURE THAT CERTIFICATION GETS RENEWED.
-
TRAIN EMPLOYEES ON PROPER GLOVE USE. GLOVE USE DOES NOT REPLACE HAND WASHING.
|
Full
|
Jun 25, 2012
|
48 |
-
CLEAN AND MAINTAIN THE KNIFE RACK, SHELVING, WORK TABLES, COOLERS, COOLER HANDLES, FAUCETS, ETC
-
CONTINUE TO CLEAN AND MAINTAIN THE CEILING SURFACES THROUGHOUT THE KITCHEN.
-
FOOD EQUIPMENT IN PRODUCE PREP (READY TO EAT FOOD) AREA IS NOT BEING CLEANED AND SANITIZED BETWEEN EACH USE.
-
HAND SINKS AND SUPPLY DISPENSERS MUST BE CLEANED AND MAINTAINED DAILY.
-
LAMINANT AND WOOD CABINET IN DESSERT STATION IN POOR REPAIR. REPALCE WITH A STAINLESS STEEL SHELF OR CABINET THAT IS NSF APPROVED.
-
PROVIDE AND POST THE STATE OF MN CFM IN OFFICE.
-
PROVIDE HAND WASH STATION IN FRONT SERVICE AREA WHERE FOOD PREPARATION IS TAKING PLACE SUCH AS OMELET AND/OR DESSERT STATION. *HAND WASH STATION IS SCHEDULED FOR INSTALLATION DURING THE DISPLAY COOKING REMODEL* USE GOOD HYGENIC PRACTICES UNTIL REMODEL.
-
REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND PROVIDE SHATTER PROOF BULBS AT BUFFET.
|
Follow-up
|
Jul 10, 2012
|
80 |
Restaurant representatives - add corrected or new information about Old Country Buffet 201, 7433 Currell Blvd, Woodbury, MN 55125 »