SUNRISE DETOX DULUTH

6-1A: .04(6)(f)Cold time temperature controlled foods holding below 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

15A: .05(6)(a)Ambient air of refrigerator in the dining room at 50.8F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2A: .03(1)(c)2,3,17PIC unable to communicate the entire employee health policy. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC printed the employee health policy assessment poster and was able to communicate requirements. //

2-2A: .03(2)(m)Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed the health policy reporting agreement. //

13A: .02(1)(f)(1)Most recent food service permit not posted. // The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Provided most recent food permit and it was posted. //

1-2A: .03(2)(a)-(l), (n)Person in charge not meeting responsibility of the PIC by maintaining active managerial control over establishment and food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

2-1B: .03(5)(c)Employee working today entered kitchen and handled door to walk in cooler and engaged in other food service activities without first washing hands. Employee touching face, engaged in food service activities and did not wash hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Retrained in handwashing. Had employee wash hands multiple times. //

8-2B: .07(6)(c)Detergent in containers stored in meat sink; Detergent on prep table with food; fuel lighters stored above food prep containers; chemical (purple item) stored above food prep containers. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals relocated to an approved area. //

11D: .05(3)(g)A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses was not provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) // A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12A: .04(4)(u)Whole apples for self service not protected from coughing or sneezing customers. // All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Apples removed from self-service. //

15B: .05(3)(h),(i)No QUAT sanititzer test strips. Chlorine test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15B: .05(6)(d),(e)Dishwasher not connected to sanititzer. Pot cleaner detergent for manual dishwashing connected to the dishwasher. Lime build up in dishwasher. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

2-2D: .06(2)(o)Items stored on top of handwashing sink by dishwashing area. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items removed from sink. //

2-2D: .07(3)(b)No paper towels at the handwashing sink by the front door. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied. //

3-1C: .04(1)Creamer with green mold like substance in reach in cooler. Whole bell pepper with mold/fungus like substance in walk in cooler. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw unwashed produce like tomatoes and peppers stored above ready to eat food like pre-cut pre-washed broccoli; Raw bacon stored above packaged juice; raw turkey links stored above milk; raw shelled eggs stored above packaged water in walk in cooler. Raw shrimp stored above French fried potatoes; raw chicken stored above ready to eat vegetables and fully cooked beef in freezer. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged properly in walk in cooler and walk in freezer. //

4-2B: .05(7)(a)1Multiple dishes stored as clean with food residue on surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Cold time/temperature controlled foods held above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

6-2: .04(6)(g)Food in walk in cooler not date-marked - was prepared more than 24hrs ago (e.g., gravy, Au jus, pasta salad in cups and bulk, pasta salad, salsa, cheesecake). // Food in walk in cooler not date-marked - was prepared more than 24hrs ago (e.g., gravy, Au jus, pasta salad in cups and bulk, pasta salad, salsa, cheesecake). // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food discarded in walk in cooler - gravy, Au jus, pasta salad in cups. Other food date-marked - cheesecake, salsa, and pasta salad in bulk. //

8-2B: .07(6)(b)Chemical spray bottle not labeled by dishwasher. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)// If this item is marked out of compliance on the next routine inspection, then the permit may be suspended. Corrective Actions: Labeled chemical. //

1-2A: .03(2)(a)-(l), (n)Person in charge not practicing active managerial control resulting in today's unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Facility does not have an established health policy. 2nd consecutive violation on routine inspection The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2B: .03(5)(j)1&2Employee coffee in dunkin donuts cup stored in walk in cooler above food. // Same employee coffee seen later stored on prep cooler next food being prepared. 2nd consecutive violation on routine inspection Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Coffee placed in a designated area and not to be consumed in kitchen.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Employee cutting raw chicken on top of prep cooler with ready to eat foods. Partially cooked chicken stored above produce. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods moved.

4-1A: .04(4)(n)1Employee cutting raw chicken with gloves then touched clean pot holding soup. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Handle sanitized.

5-1A: .04(5)(d)Observed partially cooked chicken in walk in cooler. Facility does not have approved procedures for non-continuous cooking. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Food discarded.

8-2B: .07(6)(b)Sanitizer solution in buckets labeled detergent. Spray bottle with degreaser not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Sanitizer solution placed into buckets labeled sanitizer. Spray bottle labeled.

11C: .04(6)(c)Raw shrimp in warewash sink thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp placed back into freezer.

12B: .03(5)(g)Person in charge wearing watch while preparing and serving food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch removed.

15B: .05(6)(f)Warewash sink being used to thaw raw shrimp; however dirty dishes were still in sink. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Shrimp removed.