Food - Risk Based Inspection Report - Star Tribune

Food - Risk Based Inspection ReportDepartment of Regulatory ServicesDivision of Environmental Management & SafetyEnvironmental Health & Food Safety250 South Fourth Street, Room 414, Minneapolis, Minnesota 55415Phone: 612-673-2170 FAX: 612-673-2635 TTY: 612-673-2233Web: http://www.ci.minneapolis.mn.us/environmental-health/Total Violations 23Critical Violations 7License Current andPostedCompliance StatusYesOut ofComplianceDate ofInspectionInspectionTimeTime Out11/23/201003:30 PM03:00 PMFacility Name1ST CUP CAFEAddress2740 MINNEHAHA AVE #180City/StateMINNEAPOLIS, MNZip Code55406Telephone(651) 366-9959License #L159-50867OwnerSISTE SAMMEInspection PurposeRoutineLicense TypeRESTAURANTRisk Category1FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONSIN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violationCompliance StatusFoodborne Illness Risk Factors and Public Health Interventions1A Out Certified food manager, dutiesCOS R1B Out PIC knowledgeable; duties & oversight X2 IN Management awareness; policy present3 IN Proper use of reporting, restriction & exclusion4 IN Proper eating, tasting, drinking, or tobacco use5 IN No discharge from eyes, nose, and mouth6 N/O Hands clean and properly washed7 IN Hand contact with RTE foods restricted8 Out Adequate handwashing facilities supplied & accessible X9 Out Food obtained from approved source X10 IN Food received at proper temperature11 IN Food in good condition, safe, & unadulterated12 N/A Required records available; shellstock tags, parasitedestruction13 IN Food separated/protected from cross contamination14 Out Food-contact surfaces; cleaned & sanitizedCompliance StatusCompliance StatusFoodborne Illness Risk Factors and Public Health Interventions15 IN Proper disposition of returned, previously servedreconditioned & unsafe food16 N/O Proper cooking time & temperatures17 N/O Proper reheating procedures for hot holding18 N/O Proper cooling time & temperatures19 Out Proper hot holding temperaturesCOS R20 Out Proper cold holding temperatures X21 N/O Proper date marking & disposition22 N/A Time as a public health control; procedures & record25 N/A Food additives; approved & properly used26 IN Toxic substances properly identified, stored & used27 N/A Compliance with HACCP plan and varianceRisk factors are improper practices or procedures identified as the mostprevalent contributing factors of foodborne illness or injury. Public HealthInterventions are control measures to prevent foodborne illness or injury. X -Critical Item Requiring Immediate ActionGOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.Good Retail Practices28 IN Pasteurized eggs used where required29 IN Water & ice from approved source30 N/A Variance obtained for specialized processing methods,documentation on file31 IN Proper cooling methods used; adequate equipment fortemperature control32 N/A Plant food properly cooked for hot holding33 Out Approved thawing methods used34 IN Thermometers provided & accurate35 Out Food properly labeled; original container36 Out Insects, rodents, & animals not present; no unauthorizedperson37 Out Contamination prevented during food preparation, storage& display38 IN Personal cleanliness39 IN Wiping cloths; properly used & stored40 IN Washing fruits & vegetablesCOS R41 Out In-use utensils; properly stored XXCompliance StatusGood Retail Practices43 IN Single-use & single-service articles; properly stored & used44 IN Gloves used properly45 Out Food & non-food contact surfaces cleanable, properlydesigned, constructed & used46 Out Warewashing facilities; installed, maintained, & used; teststripsCOS R47 Out Non-food contact surfaces clean X48 IN Hot & cold water available; adequate pressure49 IN Plumbing installed; proper backflow devices50 IN Sewage & waste water properly disposed51 IN Toilet facilities: properly constructed, supplied, cleaned52 IN Garbage & refuse properly disposed; facilities maintained53 Out Physical facilities installed, maintained, & clean54 Out Adequate ventilation & lighting; designated areas used55 IN Compliance with MCIAA & Choking Poster56 Out Compliance with licensing & plan review X57 IN Other Violations Noted58 IN City of Minneapolis Food CodeX

42 IN Utensils, equipment & linens; properly stored, dried, &handled12MATERIALS PROVIDED:

Food - Risk Based Inspection ReportFacility Name1ST CUP CAFEDepartment of Regulatory ServicesDivision of Environmental Management & SafetyEnvironmental Health & Food Safety250 South Fourth Street, Room 414, Minneapolis, Minnesota 55415Phone: 612-673-2170 FAX: 612-673-2635 TTY: 612-673-2233Web: http://www.ci.minneapolis.mn.us/environmental-health/Address2740 MINNEHAHA AVE #180City/StateMINNEAPOLIS, MNTotal Violations 23Critical Violations 7License Current andPostedCompliance StatusZip Code55406YesOut ofComplianceDate ofInspectionInspectionTimeTime OutTelephone(651) 366-995911/23/201003:30 PM03:00 PMLicense #L159-50867OwnerSISTE SAMMEInspection PurposeRoutineLicense TypeRESTAURANTRisk Category1FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONSItem/Location Food Temp Air Temp Item/Location Food Temp Air Temp Item/Location Food Temp Air TempMilk(Cold-Hold Unit) 57°F °F Pasta(Prep Area) 83°F °F Rice(Prep Area) 99°F °FSoup(Hot-Hold Unit) 150°F °F Soup(Hot-Hold Unit) 150°F °F Soup(Hot-Hold Unit) 104°F °FSoup(Hot-Hold Unit) 123°F °F Kabob(Cold-Hold Unit) 70°F °F Milk(Prep Area) 68°F °FMilk(Prep Area) 61°F °F Sambusa(Cold-Hold Unit) 68°F °F Sambusa(Cold-Hold Unit) 68°F °FSambusa(Cold-Hold Unit) 42°F °F Kabob(Cold-Hold Unit) 44°F °FSANITIZER INFORMATIONSanitizer Location Method Used Sanitizer PPM Sanitizer Used Water Temp.sanitizer bucket Chemical Sanitizer = 200 ChlorineConstruction/Remodeling?ItemNumberConstruction, Equipment & ReinspectionNew Equipment Emailed CIS/DR Reinspection Needed Reinspection DateNo No No Yes 12/07/10OBSERVATIONS AND CORRECTIVE ACTIONSViolations cited in this report must be corrected within the time frames below.1-101.01 MN Rule 4626.2010 Employ one full-time State Certified food manager for the establishment. MN Rule 4626.20101A1B1B8OWNER SHOWED FOOD SAFETY CLASS CERTIFICATE AND STATED THAT HE HAD RECENTLY SENT IN TO BECOME MN STATE CERTIFIED FOODMANAGER. PROVIDE COPY OF CANCELLED CHECK OR OTHER PROOF TO SHOW THAT IT HAS BEEN APPLIED FOR. CFM MUST BE EMPLOYED ATESTABLISHMENT FULL-TIME. Originally Cited On 11/04/10 Correct By: 11/29/10(Critical)2-101.11 Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation. MN Rule4626.0025MANAGER CAME INTO ESTABLISHMENT AFTER CALLED BY EMPLOYEE LEFT ALONE AND IN CHARGE. EMPLOYEE DID NOT HAVE KNOWLEDGEOF FOOD SAFETY. SOMEONE MUST BE IN THE ESTABLISHMENT AT ALL TIMES THAT IS KNOWLEDGEABLE. Correct By: 11/24/10(Critical)2-102.11 The person in charge must adequately demonstrate knowledge of foodborne disease prevention, time and temperature control for potentiallyhazardous foods, safe food handling procedures, cleaning and sanitization procedures, plumbing cross connection control, identification of critical points forrequired HACCP plans, and other areas as required by rule. MN Rule 4626.0030SEVERAL VIOLATIONS INCLUDING VIOLATIONS OF TEMPERATURE AND SANITIZING INDICATE THAT PERSON LEFT IN CHARGE AND THEMANAGER WHO CAME IN ARE NOT DEMONSTRATING KNOWLEDGE OF ABOVE. Repeat Violation. Originally Cited On 07/22/08 Correct By: 11/24/106-301.11A Provide an adequate supply of hand cleanser at each handwashing sink. MN Rule 4626.1440HANDSOAP WAS OUT AT HANDSINK. Corrected On-Site. Correct By: 11/23/10(Critical)3-201.11A Remove all unapproved foods from the premises. All food must be obtained from approved sources. Minnesota Rule 4626.0130914SPOKE WITH OWNER ON PHONE. HE STATED THAT THE FOOD WAS MADE AT BLACK FOREST INN. BLACK FOREST INN SAID THAT 1ST CUP CAFEHAD NOT USED THE KITCHEN SINCE NOV. 11, 2010. SPOKE WITH OWNER ON PHONE 11/24/10. HE STATED THAT THE FOOD WAS BOUGHT ATQORAXLOW AND THAT HE WOULD BE BUYING FOOD FROM IBRAHIM RESTAURANT TODAY. I INFORMED OWNER THAT HE COULD NOT BEBUYING FOOD TO SELL FROM THESE ESTABLISHMENTS BECAUSE THEY DO NOT HAVE THE PROPER LICENSING. IF FOOD IS GOING TO BEMADE AT BLACK FOREST INN HE WILL ALSO NEED A FOOD MANUFACTURING LICENSE FOR THAT LOCATION. DISCONTINUE SERVING ANY FOODNOT MADE ONSITE. PROPER DOCUMENTATION MUST BE PROVIDED PRIOR TO SELLING FOODS SUCH AS SAMBUSA, KABOBS, SOUPS, ANDOTHER ITEMS THAT CAN NOT BE MADE ON SITE DUE TO EQUIPMENT. FACILITY WAS NOT APPROVED TO MAKE THESE ITEMS. Repeat Violation.Originally Cited On 11/19/09 Correct By: 11/29/10(Critical)4-703.11 Sanitize food contact surfaces of equipment and utensils after cleaning using one of the following methods: A. Immersion for at least 30seconds in hot water maintained as specified in rule; B. Using mechanical hot water operatoins that achieve a utensil surface temperature of 160 degrees F (71degrees C) and are set up and maintained in accordance with the specifications of NSF International and the manufacturer's data plate; or C. Using an approvedchemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used inrelation with a combination of temperature, concentration, and pH.MN Rule 4626.0905

DISH SINK WAS SET UP WITH ONLY SOAP AND WATER. PIC EXPLAINED DISHWASHING IN ORDER OF SANITIZE, WASH, RINSE. SURFACES MUSTBE WASHED, RINSED, AND THEN SANITIZED WITH 50-200PPM CHLORINE. BLEACH WAS ONSITE. Correct By: 11/29/10Observations and Corrective Actions continued on next page.Food - Risk Based Inspection ReportFacility Name1ST CUP CAFEDepartment of Regulatory ServicesDivision of Environmental Management & SafetyEnvironmental Health & Food Safety250 South Fourth Street, Room 414, Minneapolis, Minnesota 55415Phone: 612-673-2170 FAX: 612-673-2635 TTY: 612-673-2233Web: http://www.ci.minneapolis.mn.us/environmental-health/Address2740 MINNEHAHA AVE #180City/StateMINNEAPOLIS, MNTotal Violations 23Critical Violations 7License Current andPostedCompliance StatusZip Code55406YesOut ofComplianceDate ofInspectionInspectionTimeTime OutTelephone(651) 366-995911/23/201003:30 PM03:00 PMLicense #L159-50867OwnerSISTE SAMMEInspection PurposeRoutineLicense TypeRESTAURANTRisk Category1ItemNumber192033OBSERVATIONS AND CORRECTIVE ACTIONSViolations cited in this report must be corrected within the time frames below.(Critical)3-501.16A Maintain all hot, potentially hazardous foods at 140 degrees F at 60 degrees C (140 degrees F) or above, except that roasts cooked to atemperature and for a time specified in part 4626.0340, item B, may be held at a temperature of 54 degrees C (130 degrees F)SOUP WAS FOUND AT 104 AND 123 DEGREES F. RICE WAS FOUND AT 99 DEBREES F. SPAGHETTI WAS FOUND AT 93 DEGREES F. ITEMS MUSTBE KEPT AT OR ABOVE 140 DEGREES F OR AT OR BELOW 41 DEGREES F. ITEMS WERE DISCARDED. Correct By: 11/23/10(Critical)3-501.16B Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration, to prevent bacterialgrowth and/or toxin production. MN RULE 4626.0395SAMBUSA WAS FOUND AT 68 DEGREES F. KABOBS WERE FOUND AT 70 DEGREES F. MILK WAS FOUND AT 61 DEGREES AND 68 DEGREES.ITEMS WERE DISCARDED. ALL ITEMS REQUIRING COLD HOLDING NOT MAINTAINED AT OR BELOW 41 DEGREES F FOR MORE THAN FOURHOURS MUST BE DISCARDED. Repeat Violation. Originally Cited On 07/22/08 Correct By: 11/29/103-501.13 Do not thaw potentially hazardous foods at room temperature. Thaw by one of the following methods to prevent microbial growth in the food:1. Underrefrigeration that maintains the food temperature at 41 degrees F (5 degrees C) or below;2. Completely submerged under potable running water of atemperature 70 degrees F (21 degrees C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does notallow thawed portions of ready-to-eat food to rise above 41 degrees F (5 degrees C), or for a period of time that does not allow raw animal food to be above 41degrees (5 degrees C) for more than four hours;3. In a microwave oven only when the food will be immediately transferred to conventional cooking facilities aspart of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or4. As part of the conventionalcooking process.MN Rule 4626.0380353636363741BEANS WERE BEING THAWED AT ROOM TEMPERATURE. THAW IN ONE OF WAYS AS INDICATED ABOVE. Correct By: 11/23/103-302.12 Properly label all working containers holding food or food ingredients with the common name of the food. MN Rule 4626.0240CONTAINER OF SUGAR HAD NO LABEL. LABEL ALL CONTAINERS. Correct By: 11/29/106-202.13B Relocate insect control devices to not be over food preparation areas or in areas where insect fragments can fall onto exposed food, cleanequipment, utensils, linens, and unwrapped single-service and single-use articles. MN Rule 4626.1385FLY STICKY STRIP WAS FOUND ABOVE AREA USED TO MAKE SANDWICHES. REMOVE FLY STRIP FROM ALL FOOD SERVICE AREAS. Correct By:11/29/106-501.112 Remove dead or trapped birds, insects, rodents, and other pests from the premises. MN Rule 4626.1570DEAD COCKROACH WAS FOUND ON WINDOW LEDGE. Correct By: 11/29/106-501.111ABD Provide control of insects, rodents, and other pests by routinely inspecting incoming food and supply shipments, routinely inspecting thepremises for evidence of pests, and eliminating harborage conditions. MN Rule 4626.1565EVIDENCE OF PESTS WAS FOUND ONSITE. GUARDIAN SERVICES ESTABLISHMENT BUT FREQUENCY MUST INCREASE. PIC MUST CONTINUALLYMONITOR AND CONTROL PESTS BY CLEANING AND USING PROFESSIONAL PEST CONTROL. FACILITY WAS CLOSED DUE TO SIGHTING LIVECOCKROACHES. FACILITY MUST BE CLEANED AND SANITIZED USING 50-200PPM CHLORINE. Correct By: 11/29/103-305.11 Store all food in a clean, dry location; where it is not exposed to splash, dust or other contamination; and at least six (6) inches above the floor. MNRule 4626.0300SUGAR WAS FOUND IN OPEN BAG. FOOD WAS FOUND IN OPEN CANS IN REFRIGERATOR. STORE OPEN FOOD ITEMS IN FOOD GRADECONTAINER. Repeat Violation. Originally Cited On 11/19/09 Correct By: 11/23/10(Critical)3-304.12B Store the bulk food dispensing utensil in the food with the handle extending out of the food, or in a protective enclosure attached or adjacentto the enclosure with the utensil on a tether of easily cleanable material which is short enough to prevent the utensil from making contact with the floor. MN Rule4626.0275CONTAINER OF SUGAR HAD CUP INSIDE USED AS A SCOOP THAT WAS SUBMERGED. USE SCOOP WITH HANDLE AND STORE AS INDICATED

discussion of your current safety standards/systems. You are responsible for correcting all violations noted above immediately or by the fix-by-date listed. Please call meif you have questions or need additional information.Failure to comply with applicable laws and regulations may result in civil, administrative or criminal enforcement action. If compliance is not achieved, the City official isauthorized to issue a minimum administrative citation of $200 per violation and one hundred dollar ($100.00) fee for any subsequent re-inspection. The amount of thecitation will double each time for same or similar repeat violations with in 24 months.Permits must be secured for all construction, plumbing, electrical and mechanical work. Work must be performed by a licensed contractor. Permits are obtained atMinneapolis Development Review, 250 South 4th Street, Room 300, Minneapolis, MN 55415, (612)-673-3000 or dial 311, (612) 673-3300 (TTY).Minneapolis Licenses and Consumer Services grants FINAL approval for operation of the business at City Hall, 350 South 4th Street, Room 1-C, Minneapolis,MN.English - Attention. If you want help understanding this information, call (612) 673-5844.Hmong - Ceeb toom. Yog koj xav tau kev pab txhais cov xov no rau koj dawb, hu (612) 673-2800.Spanish - Atención. Si desea recibir asistencia gratuita para traducir esta información, llame al (612) 673-2700.Somali - Ogow. Haddii aad dooneyso in lagaa kaalmeeyo tarjamadda macluumaadkani oo lacag la' aan wac (612) 673-3500.Deaf and Hard of Hearing Access number: (612) 673-3220 TTY line: (612) 673-2626 HSGSadie KollerCode Compliance Officer, 612-673-2924sadie.koller@ci.minneapolis.mn.us Date: 11/23/2010Kahdir ElmiManager Date: 11/23/2010