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-, "4' - -;-. "--;.•-,4.".:::,:_," --, , ,,,,- ,‘,..- :: RAMSEY-COUNTY PUBLIC HEALTH DEPARTMENT .. . .
<br />--• .,-,,,- • - , , . .- - - ." -Division of Environmental Health • , -.. - .-- '
<br /> 1910 West County Rd. B
<br /> Roseville, Minnesota 55113 . .'
<br /> Tele:292-7898
<br /> FOOD SERVICE ESTABLISHMENT INSPECTION REPORT
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<br /> LICENSEE r _ ni r-' (.. I.D..D.# rV/°,CU j1 ' . .
<br /> BUSINESS NAME 1 ---i i,.21-) Ti"--1 Li --.S ESTABLISHMENT PHONE
<br /> ,. „„ ,. , I
<br /> ADDRESS 17Z446(> 1,--- t?h.c„/„..t,•,...1 7 1,) CITY/TOWNSHIP NOU./.01....1 Iiii leiti .- ,-..
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<br /> ITEMS MARKED AND ORDERS WRITTEN BELOW MUST BE COMPLIED WITH BY DATE INDICATED
<br /> ITEM WT. DESCRIPTION ITEM WT DESCRIPTION ITEM WT. DESCRIPTION --'
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<br /> FOOD 18 1 Pre-flushed,scraped,soaked 34 1 Outside storage area,enclosures properly
<br /> - 1,1
<br /> 1 5 Source,Wholesome,No Spoilage 19 2 Wash,rinse water:clean,proper tempera-
<br /> constructed,clean;controlled incineration
<br /> ture 1:
<br /> 2 1 Original Container,Properly Labeled INSECT,RODENT ANIMAL CONTROL
<br /> „,-
<br /> 20 4 Sanitization rinse:clean,temperature, ç
<br /> FOOD PROTECTION concentration,exposure time 6.; 4 Presence of insects/rodents-outer openings -G
<br /> it
<br /> 3 5 Potentially hazardous food meets temp- 21 1 Wiping cloths:clean,use restricted protected,no birds,turtles,other animals
<br /> erature requirements during storage, ,__ -,V
<br /> preparation,display,service and ,,,...2,3,1 2 Food-contact surfaces of equipment and FLOORS,WALLS AND CEILINGS
<br /> transportation utensils clean,free of abrasives and
<br /> detergents 36 1 Floors:constructed,drained,clean,good 1:-+
<br /> 4 4 Facilities to maintain product repair,covering installation,dustless ‘;1
<br /> temperature n31 1 Non-food contact surfaces of equipment ,-. cleaning methods k
<br /> and utensils clean
<br /> (5 ; 1 Thermometers provided and conspicuous ; 37.- 1 Walls,ceiling,attached equipment:con-
<br /> , - 24 1 Storage,handling of clean equipment- structed good repair,clean surfaces, •
<br /> 6 2 Potentially hazardous food properly utensils dustless cleaning methods
<br /> thawed
<br /> 25 1 Single-service articles,storage,dispensing LIGHTING
<br /> 7 4 Unwrapped and potentially hazardous
<br /> food not re-served 26 2 No re-use of single-service articles 38 1 Lighting provided as required-Fixtures
<br /> shielded •
<br /> r_o:; 2 Food protection during storage,prepar- WATER VENTILATION
<br /> ation,display,service and transportation 27 5 Water source,safe:Hot and cold under
<br /> pressure 39 1 Rooms and equipment-vented as required
<br /> 9 2 Handling of food(ice)minimized
<br /> SEWAGE .
<br /> • DRESSING ROOMS
<br /> 10 1 Food(ice)dispensing utensils properly
<br /> stored 28 4 Sewage and waste water disposal 40 1 Rooms clean,lockers provided,facilities
<br /> clean,located,used
<br /> PERSONNEL PLUMBING
<br /> -_ OTHER OPERATIONS
<br /> 11 5 Personnel with infections restricted '-29, 1 Installed,maintained
<br /> —'- - 41 5 Toxic items properly stored,labeled and
<br /> 12 5 Hands washed and clean,good hygienic 30 5 Cross-connection,back siphonage, used
<br /> practices back flow .-- -,
<br /> (Az, 1 Premises:maintained,free of litter,un-
<br /> 13 1 Clean clothes,hair restraints TOILET AND necessary articles,cleaning/maintenance
<br /> FOOD,EQUIPMENT AND UTENSILS HAND-WASHING FACILITIES equipment properly stored,authorized pers.
<br /> (
<br /> 14 2 Food(ice)contact surfaces:designed,
<br /> ,31 4 Number,convenient,accessible,designed, 43 1 Complete separation from living/sleeping
<br /> .12
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<br /> constructed,maintained,installed, installed quarters,laundry
<br /> located NSF standards 44 1 Clean,soiled linen properly stored
<br /> ,32,. 2 Toilet rooms enclosed,self-closing doors,
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<br /> ;15 1 Non-Food contact surfaces:designed, .._ fixtures,good repair,clean:Hand cleanser, 45 Compliance with MCIAA
<br /> s---- constructed,maintained,installed, sanitary towels/hand drying devices es No
<br /> located NSF standards provided,proper waste receptacles,tissue .
<br /> 46 First Aid for Choking Posted •
<br /> 16 2 Dishwashing facilities:designed,con-
<br /> GARBAGE AND REFUSE DISPOSAL4-.---
<br /> structed,maintained,installed,located, Yes No
<br /> operated 33 2 Containers or receptacles covered:ade- CHEMICAL SANITIZATIOX, r.z..----/ )
<br /> 17 1--Accurate Thermometers,chemical test --quate-numbor,insect/rodent-proof,, 1 Dish Washing:Agent (_ I e- Gonc-- t-.-1 ppm
<br /> kits provided,gauge cock(1/4"IPS valve) frequency,clean
<br /> I Wipe Down:Agent Conc ppm
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<br /> TEMPERATURES: Hot Water Sanitizing 4..);14+ 4-7.;..._.
<br /> Hot Foods ,->i rAi..,: /-
<br /> Cold Foods ' --/.---' ,.
<br /> NOTE:All new food equipment must meet the applicable standards of the National Sanitation Foundation.Plans and specifications must be '.
<br /> submitted for review and approval prior to new construction,remodeling or alterations.
<br /> ITEM . REMARKS AND ORDERS
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<br /> DATE :.7"1 ..;" s . SCORE /:..." Received by,, Y. 'Cr-__ -_//'-'•-• _.?=-- -C, '"(At-4i. X.,.k ti )
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<br /> TIME ,----) _-\ PAGE 1 of Public Health Sanitarian .., 14--/--Aff 1.-'' ( I 1C-6. .
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