Stella's on 97, 7050 Scandia Tr N, Forest Lake, MN 55025 - Restaurant inspection findings and violations

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Business Info

Restaurant: Stella's on 97
Address: 7050 Scandia Tr N, Forest Lake, MN 55025
Total inspections: 4
Last inspection: Mar 28, 2012
Score
(the higher the better)
76
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • CHICKEN AT 45F, MILK AT 45F, CHICKEN SOUP AT 45F AND PORK AT 45F IN WALK IN COOLER. ADJUST WALK IN TEMPERATURE AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
  • CLEAN COLD WELL CUTTING BOARDS (NEAR OVENS) TO REMOVE STAINS. THE CUTTING BOARDS MAY NEED RESURFACING OR REPLACEMENT .
  • CLEAN FLOOR IN WALK IN KEG COOLER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN HOOD AND FILTERS LOCATED AT MAIN COOK LINE TO REMOVE ACCUMULATION OF GREASE AND DUST.
  • CLEAN HOOD FILTERS LOCATED ABOVE CONVECTION OVENS TO REMOVE ACCUMULATION OF DUST AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN KITCHEN CEILING NEAR VENTS TO REMOVE ACCUMULATION OF DUST/DIRT AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN SHELVING AND EXTERIOR OF MICROWAVE OVEN ABOVE MAIN PREP LINE TO REMOVE ACCUMULATION OF DUST/DEBRIS.
  • DISCONTINUE STORING SOFT DRINKS AND LIQUOR ON FLOOR OF LIQUOR STORAGE ROOM. KEEP ALL ITEMS OFF FLOOR TO FACILITATE CLEANING.
  • OBSERVED A HANDWASHING SINK IN BACK OF KITCHEN THAT WAS NOT ACCESSIBLE. REMOVE ITEMS FROM IN FRONT OF AND BELOW SINK.
  • OBSERVED A SCOOP BURIED IN BROASTER COATING CONTAINER. STORE SCOOPS WITH HANDLES UP OR OUT OF FOOD CONTAINER ON A CLEAN SURFACE.
  • PROPERLY SECURE ALL CARBON DIOXIDE TANKS - TWO UNSECURED TANKS OBSERVED AT STAIRWAY TO ROOF.
  • PROVIDE A SHIELD OR SHATTER RESISTANT BULB FOR WALK IN FREEZER LIGHT.
  • PROVIDE AT LEAST ONE FULL-TIME CERTIFIED FOOD MANAGER FOR THE ESTABLISHMENT. (LEFT INFO ON STATE CERTIFICATION)
  • PROVIDE CHLORINE (FOR BAR) AND QUAT (FOR KITCHEN) TEST STRIPS FOR CHECKING SANITIZER CONCENTRATION.
  • PROVIDE PAPER TOWELS AT BAR HAND SINK LOCATED NEAR BAR WASHER
  • RESURFACE OR REPLACE THE CUTTING BOARDS ON THE COLD WELL UNIT LOCATED TO THE LEFT OF STEAM TABLE.
Full Feb 24, 2009 72
  • CLEAN AND SEAL TOP OF DIRTY DISH TABLE NEXT TO DISHWASHER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN HOOD AND FILTERS LOCATED AT MAIN COOK LINE TO REMOVE ACCUMULATION OF GREASE AND DUST.
  • CLEAN SHELVING AND EXTERIOR OF MICROWAVE OVEN ABOVE MAIN PREP LINE TO REMOVE ACCUMULATION OF DUST/DEBRIS.
  • CONTAINERS OF TACO MEAT WERE AT 47 - 48F IN WALK IN COOLER. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
  • DISCONTINUE STORING FOOD BOXES ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD ON APPROVED SHELVING.
  • LABEL ALL SPRAY BOTTLES TO IDENTIFY CONTENTS.
  • OBSERVED A SCOOP BURIED IN BROASTER COATING CONTAINER. STORE SCOOPS WITH HANDLES UP OR OUT OF FOOD CONTAINER ON A CLEAN SURFACE.
  • PROPERLY SECURE ALL CARBON DIOXIDE TANKS - TWO UNSECURED TANKS OBSERVED AT STAIRWAY TO ROOF.
  • PROVIDE A FINGERNAIL BRUSH AT ALL HANDWASHING SINKS IN KITCHEN AND BAR.
  • PROVIDE A SHIELD OR SHATTER RESISTANT BULB FOR WALK IN FREEZER LIGHT.
  • PROVIDE AT LEAST ONE FULL-TIME CERTIFIED FOOD MANAGER FOR THE ESTABLISHMENT. (LEFT INFO ON STATE CERTIFICATION)
  • PROVIDE CHLORINE (FOR BAR) AND QUAT (FOR KITCHEN) TEST STRIPS FOR CHECKING SANITIZER CONCENTRATION.
  • PROVIDE PAPER TOWELS AT BAR HAND SINK LOCATED NEAR BAR WASHER
  • PROVIDE SOAP AT HAND WASHING SINK AT BAR (LOCATED CLOSEST TO KITCHEN).
  • PROVIDE THERMOMETERS IN ALL REFRIGERATION EQUIPMENT.
  • RESURFACE OR REPLACE THE CUTTING BOARD ON THE COLD WELL UNIT LOCATED TO THE LEFT OF STEAM TABLE.
  • TACO MEAT IN STEAM TABLE WAS AT 105F. PROPERLY REHEAT POTENTIALLY HAZARDOUS FOODS TO AT LEAST 160F BEFORE PLACING IN STEAM TABLE.
Full Feb 24, 2010 67
  • CLEAN AND SEAL TOP OF DIRTY DISH TABLE NEXT TO DISHWASHER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN FAN UNIT (FRONT AND BACK) IN MIDDLE WALK IN COOLER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN FILTERS IN BOTH KITCHEN EXHAUST HOODS AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN KITCHEN CEILING VENTS AND THE CEILING AROUND THE VENTS AND MAINTAIN IN CLEAN CONDITION.
  • CONTAINERS OF TACO MEAT WERE AT 47 - 48F IN WALK IN COOLER. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
  • DISCONTINUE STORING BEER AND RELATED ITEMS ON FLOOR OF MIDDLE WALK IN COOLER. STORE AT LEAST 6 INCHES ABOVE FLOOR ON NSF APPROVED SHELVES OR RACKS.
  • DISCONTINUE STORING FOOD BOXES ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD ON APPROVED SHELVING.
  • DISCONTINUE STORING SINGLE SERVICE ITEMS ON FLOOR IN BASEMENT STORAGE ROOM. STORE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR ON NSF APPROVED SHELVES.
  • LABEL ALL SPRAY BOTTLES TO IDENTIFY CONTENTS.
  • POST CERTIFIED FOOD MANAGER CERTIFICATE IN A CONSPICUOUS PLACE.
  • PROVID TEST STRIPS FOR CHECKING CONCENTRATION OF QUAT AND CHLORINE SANITIZERS.
  • PROVIDE A FINGERNAIL BRUSH AT ALL HANDWASHING SINKS IN KITCHEN AND BAR.
  • PROVIDE A SHIELD FOR CEILING LIGHT IN LINEN ROOM AND PROVIDE A SHIELDED LIGHT OR UNBREAKABLE BULB IN WALK IN FREEZER.
  • PROVIDE PAPER TOWELS AT BAR HAND SINK .
  • PROVIDE SOAP AT HAND WASHING SINK AT BAR (LOCATED CLOSEST TO KITCHEN).
  • PROVIDE THERMOMETERS IN ALL REFRIGERATION EQUIPMENT.
  • REPLACE THE WORN CUTTING BOARD ON COLD WELL UNIT LOCATED NEXT TO FRYERS.
Full Mar 1, 2011 71
  • BAR WASHER FINAL RINSE HAD 0 PPM CHLORINE. SERVICE WAS CALLED DURING INSPECTION. FINAL RINSE CORRECTED TO 100 PPM CHLORINE.
  • CLEAN AND RE-SEAL THE JUNCTION OF THE DIRTY DISH TABLE TOP AND WALL, AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN AND SEAL TOP OF DIRTY DISH TABLE NEXT TO DISHWASHER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN FAN UNIT (FRONT AND BACK) IN MIDDLE WALK IN COOLER AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN FILTERS IN BOTH KITCHEN EXHAUST HOODS AND MAINTAIN IN CLEAN CONDITION.
  • CLEAN KITCHEN CEILING VENTS AND THE CEILING AROUND THE VENTS AND MAINTAIN IN CLEAN CONDITION.
  • DISCONTINUE STORING BEER AND RELATED ITEMS ON FLOOR OF MIDDLE WALK IN COOLER. STORE AT LEAST 6 INCHES ABOVE FLOOR ON NSF APPROVED SHELVES OR RACKS.
  • DISCONTINUE STORING FOOD BOXES ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD ON APPROVED SHELVING.
  • DISCONTINUE STORING SINGLE SERVICE ITEMS ON FLOOR IN BASEMENT STORAGE ROOM. STORE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR ON NSF APPROVED SHELVES.
  • OBSERVED SCOOP HANDLES LAYING IN THE CORN MEAL AND BREAD CRUMB BULK CONTAINERS. STORE SCOOPS WITH HANDLES UP OR STORE OUT OF CONTAINERS ON A CLEAN NON-ABSORBANT SURFACE.
  • POST CERTIFIED FOOD MANAGER CERTIFICATE IN A CONSPICUOUS PLACE.
  • PROVID TEST STRIPS FOR CHECKING CONCENTRATION OF QUAT AND CHLORINE SANITIZERS.
  • PROVIDE (AND USE) NAIL BRUSHES AT ALL KITCHEN AND BAR HANDWASHING SINKS.
  • PROVIDE A SHIELDED LIGHT OR UNBREAKABLE BULB IN WALK IN FREEZER.
  • PROVIDE PAPER TOWELS AT BAR HAND SINK .
  • REPLACE THE WORN CUTTING BOARD ON COLD WELL UNIT LOCATED NEXT TO FRYERS.
Full Mar 28, 2012 76

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