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 11Critical Violations 5License Current andPostedYesCompliance StatusOut ofComplianceDate ofInspection 06/13/2011InspectionTime10:10 AMTime Out 11:00 AMFacility Name1ST CUP CAFEAddress2740 MINNEHAHA AVE #180City/StateMINNEAPOLIS, MNZip Code55406Telephone(651) 366-9959License #L159-50867OwnerSISTE SAMMEInspection PurposeReinspectionLicense TypeFOOD RESTAURANTRisk 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 Status COS R Compliance StatusFoodborne Illness Risk Factors and Public Health InterventionsFoodborne Illness Risk Factors and Public Health Interventions1A IN Certified food manager; and duties fulfilled.15 N/O Proper disposition of returned, previously served,1B Out PIC knowledgeable, duties & oversight Xreconditioned, and unsafe foods2 N/O Management awareness and policy regarding handlingemployee health situations1617N/OOutProper cooking time and temperatureProper reheating procedures for hot holding3 N/O Proper use of reporting, restriction & exclusion18 N/O Proper cooling time and temperatures4 N/O Food employees eat, drink, and use tobacco only indesignated areas / do not use a utensil more than onceto taste food that is sold or served1920OutINProper hot holding temperaturesProper cold holding temperatures5 N/O Food employees experiencing persistent sneezing,coughing, or runny nose do not work with exposed food,2122N/ON/OProper date marking and dispositionTime as a public health control: procedures and recordsclean equipment, utensils, linens, unwrapped singleserviceor single-use articles25 N/O Food additives; approved and properly used26 N/O Toxic substances properly identified, stored & used6 N/O Hands clean and properly washed7 N/O Direct hand contact with exposed, ready-to-eat food islimited by use of deli tissue, spatulas, tongs, dispensingequipment, or other utensils when possible8 N/O Handwashing Facilities9 N/O Food obtained from approved source10 N/O Food received at proper temperature11 N/O Food in good condition, safe, and unadulterated12 N/O Required records available; shellstock tags, parasitedestruction13 Out Food separated/protected from cross contamination X14 Out Food-contact surfaces: cleaned & sanitized27 N/O 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.GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.Compliance StatusCompliance StatusGood Retail PracticesGood Retail Practices28 N/O Pasteurized eggs used where required43 N/O Single-use and single-service articles; properly stored &29 N/O Water and ice from approved sourceused44 N/O Gloves used properly30 N/O Variance obtained for specialized processing methods31 IN Proper cooling methods used; adequate equipment fortemperature control32 N/O Plant food properly cooked for hot holding33 IN Approved thawing methods used34 IN Thermometers provided and accurate35 IN Food properly labeled; original container36 N/O Insects, rodents, and animals not present; nounauthorized persons; food employees do not handle orcare for animals present37 Out Contamination prevented during food preparation,storage and display; segregated distressed products-noncritical items38 N/O Personal cleanliness (fingernails,jewelry,otherclothing,hair restrains)39 IN Wiping cloths,sponges; properly used and stored40 N/O Washing fruits and vegetables41 Out In-use utensils; properly stored42 N/O Utensils, equipment, and linens: properly stored, dried,and handled45 Out Food and nonfood-contact surfaces cleanable, properlydesigned, constructed, and used46 N/O Warewashing facilities: installed, maintained, and used;test strips.(Accurate thermometers,chemical test kitsprovided, gauge cock)47 Out Nonfood contact surfaces clean48 N/O Hot and cold water available; capacity; adequatepressure49 IN Plumbing installed, maintained,proper backflow devices50 N/O Sewage and waste water properly disposed51 N/O Toilet facilities properly constructed, supplied andcleaned52 N/O Garbage and refuse properly disposed: facilitiesmaintained53 Out Physical facilities installed, maintained, and clean54 N/O Adequate ventilation and lighting; designated areas used55 IN Compliance with MCIAA and Choking Poster56 N/O Compliance with licensing and plan review57 N/O Other Violations Noted58 N/O City of Minneapolis Food Code

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Facility Name1ST CUP CAFELicense #L159-50867Food - 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/Address2740 MINNEHAHA AVE #180OwnerSISTE SAMMECity/StateMINNEAPOLIS, MNInspection PurposeReinspectionTotal Violations 11Critical Violations 5License Current andYesPostedOut ofCompliance StatusComplianceZip Code55406License TypeFOOD RESTAURANTDate ofInspection 06/13/2011InspectionTime10:10 AMTime Out 11:00 AMTelephone(651) 366-9959Risk 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) 32°F °F Beans(Hot-Hold Unit) 132°F °F Beans(Hot-Hold Unit) 150°F °FGoat Meat(Hot-Hold Unit) 166°F °F Chicken(Hot-Hold Unit) 130°F °F Oatmeal(Hot-Hold Unit) 133°F °FMeat Sauce(Hot-Hold Unit) 112°F °F Meat Sauce(Stovetop) 165°F °F Chicken(Stovetop) 168°F °FFish(Hot-Hold Unit) 89°F °FSANITIZER INFORMATIONSanitizer Location Method Used Sanitizer PPM Sanitizer Used Water Temp.3 compartment sink Chemical Sanitizer = 100 Chlorinesanitizer bucket Chemical Sanitizer = 100 ChlorineConstruction/Remodeling?ItemNumber1B13Construction, Equipment & ReinspectionNew Equipment Emailed CIS/DR Reinspection Needed Reinspection DateNo No NoOBSERVATIONS AND CORRECTIVE ACTIONSViolations cited in this report must be corrected within the time frames below.(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 4626.0030VIOLATIONS INDICATE THAT LICENSEE IS NOT ADEQUATELY DEMONSTRATING KNOWLEDGE. Repeat Violation. Originally Cited On 05/25/11 CorrectBy: 06/16/11(Critical)3-302.11A Separate raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods or raw animal food and vegetablesto prevent cross-contamination. MN Rules 4626.0235RAW CHICKEN WAS ABOVE RAW BEEF. STORE FOOD IN ORDER OF COOKING TEMPERATURES. RAW CHICKEN SHOULD BE BELOW RAW BEEF.Corrected On-Site. Originally Cited On 07/22/08(Critical)4-601.11A Equipment food contact surfaces and utensils shall be clean to sight and touch. MN Rule 4626.0840141718SMOOTHIE MACHINE HAD DRY, STICKY FOOD DEBRIS AT DISPENSER. THIS INDICATES THAT THE FOOD HAS BEEN ON THERE. THE SMOOTHIEMACHINE SHOULD BE CLEANED AND SANITIZED AFTER EACH USE. THERE SHOULD NEVER BE BUILD UP ON MACHINE. Originally Cited On05/25/11 Correct By: 06/13/11(Critical)3-403.11 Reheat previously cooked refrigerated potentially hazardous food for hot holding within 2 hours to a temperature of at least 165 degrees F (74degrees C) for 15 seconds. MN Rule 4626.0360PASTA MEAT SAUCE WAS IN HOT HOLDING UNIT AT 112 DEGREES F. COOK INDICATED THAT IT HAD BEEN MADE THE DAY BEFORE, REMOVEDFROM FRIDGE, AND PUT IN UNIT. PRIOR TO SERVICE THE SAUCE MUST BE REHEATED TO 165 DEGREES F. Corrected On-Site.(Critical)3-501.14A Item 3-501.14A, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Originally Cited On05/25/11(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)ITEMS WERE PUT INTO HOT HOLD UNIT BEFORE HOT HOLD UNIT WAS AT PROPER TEMPERATURE. BEANS WERE AT 132 DEGREES F. CHICKEN19WAS AT 130 DEGREES F. OATMEAL WAS AT 133 DEGREES F. FISH WAS AT 89 DEGREES F. ITEMS THAT WERE MADE WITHIN THE LAST HOURWERE REHEATED TO 165 DEGREES F. FISH WAS DISCARDED. CFM WAS TOLD TO MAKE SURE THE HOT HOLDING UNIT IS WORKING PROPERLYAND MAINTAINING TEMPERATURES BEFORE LETTING FOOD SIT IN UNIT. TEMPERATURE LOGS MUST BE COMPLETED TO ENSURE THAT FOODIS KEPT ABOVE 140 DEGREES F. Repeat Violation. Originally Cited On 05/25/11 Correct By: 06/13/11(Critical)3-501.16B Item 3-501.16B, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Repeat Violation.20Originally Cited On 05/25/1131 3-501.15 Item 3-501.15, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Originally Cited On 05/25/114-204.112A Item 4-204.112A, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Originally Cited On3405/25/113-302.12 Item 3-302.12, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Repeat Violation. Originally Cited35On 05/25/113-305.11 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 4626.030037TOMATO PASTE WAS IN OPEN CONTAINER IN COOLER. UNCOVERED CONTAINER OF FOOD WAS FOUND IN COOLER. OPEN BAG OF FLOUR WASFOUND ON SHELF. FLOUR WAS PUT IN CONTAINER. Corrected On-Site. Repeat Violation. Originally Cited On 05/25/11Observations and Corrective Actions continued on next page.

Facility Name1ST CUP CAFELicense #L159-50867ItemNumber3941454547Food - 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/Address2740 MINNEHAHA AVE #180OwnerSISTE SAMMECity/StateMINNEAPOLIS, MNInspection PurposeReinspectionTotal Violations 11Critical Violations 5License Current andYesPostedOut ofCompliance StatusComplianceZip Code55406License TypeFOOD RESTAURANTOBSERVATIONS AND CORRECTIVE ACTIONSViolations cited in this report must be corrected within the time frames below.Date ofInspection 06/13/2011InspectionTime10:10 AMTime Out 11:00 AMTelephone(651) 366-9959Risk Category13-304.13B Item 3-304.13B, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Repeat Violation. OriginallyCited On 05/25/113-304.12A Store food preparation or dispensing utensils in the food with the handles above the top of the food within the container, in running water or sufficientvelocity to flush particulates to the drain, or on a clean and sanitized portion of the food preparation table if the utensil is cleaned and sanitized at least everyfour hours, or in another approved, protected location. MN Rule 4626.0275SUGAR SCOOP WAS STORED WITH HANDLED IN SUGAR. Corrected On-Site. Repeat Violation. Originally Cited On 05/25/114-201.11B Provide or replace food service equipment to meet NSF International Standards. MN Rule 4626.0505DOMESTIC GRINDER AND MICROWAVE WERE ONSITE. Originally Cited On 05/25/114-101.111 Remove non-food-contact surfaces that are not corrosion-resistant, non-absorbent, smooth, and easy to clean. MN Rule 4626.0500ALUMINUM FOIL WAS ON SHELF. Corrected On-Site. Originally Cited On 05/25/114-601.11C Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. MN Rule 4626.0840FRONT SHELF HAD A LOT OF FOOD DEBRIS ON IT. Repeat Violation. Originally Cited On 05/25/11 Correct By: 06/13/11(Critical)5-202.13 Item 5-202.13, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Originally Cited On4905/25/116-501.12A Clean and maintain clean all physical facilities. MN Rule 4626.152053DEBRIS WAS STILL FOUND ON FLOORS. Originally Cited On 05/25/11 Correct By: 06/13/1155 8-501.11 Item 8-501.11, which was cited on the previous inspection dated 05/25/11, has been abated as of today's inspection. Originally Cited On 05/25/11Comments:GYROS ARE ON MENU BUT WERE NOT BEING MADE AT THE TIME OF INSPECTION AND CFM SAID THAT THEY ARE NOT BEING SOLD ATTHIS TIME. FACT SHEET PROVIDED ON PROPER METHOD OF COOKING GYRO MEAT WITH INSPECTION REPORT. GYROS SHOULD NOT BEMADE WITHOUT PROVIDING NOTICE TO HEALTH DEPARTMENT.LICENSEE WILL BE CONTACTED WITH MORE INFORMATION REGARDING A LICENSE SETTELEMENT CONFERENCE. IT IS IMPORTANT THATALL ITEMS ARE ABATED AND LICENSEE MAKES CHANGES TO AVOID LICENSE REVOCATION.REPORT EMAILED TO 1STCUPCAFE@GMAIL.COM.CERTIFIED FOOD MANAGER INFORMATIONCertification #: FM57046 Name: SAMME SAIDThis inspection report is based on City of Minneapolis regulations which can be viewed at the following website: http://www.ci.minneapolis.mn.us/cityhall/laws/ordinances.It lists corrections and improvements needed to reduce the health and safety risk factors. The conditions noted were identified either by observation or during ourdiscussion 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: 06/13/2011SAMME S SAIDCFM Date: 06/13/2011