Food - Risk Based Inspection Report - Star Tribune

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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
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