DULUTH DINER

2-2D: .07(3)(b)Observed main handwashing sink in kitchen to have no paper towel or dry apparatus for drying hands after washing. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in charge added paper towel to the roll.

11C: .04(6)(c)Observed salmon thawing in cooler still in reduced oxygen packaging that said to remove it before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Person in charge discarded salmon.

17D: .07(4)(b)Observed employee phones and keys stored on prep tables in kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge moved them to an area for them to keep them.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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)

2-1B: .03(5)(c)Observed employee change gloves and not wash hands between after cracking raw eggs. 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Person in charge discarded items touched and employee washed hands correctly.

3-1C: .04(1)Observed tomatoes and cucumbers inside walk in cooler with mold like substance on them. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded the items.

4-1A: .04(4)(n)1Observed employee crack raw eggs and then touch ready to eat items without removing gloves. 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: Person in charge discarded contaminated items and employee removed gloves and washed hands.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken store above ready to eat food in prep cooler and raw bacon stored above ready to eat food in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: Person in charge rearranged items in prep cooler and walk in cooler.

6-1A: .04(6)(f)Observed multiple Time and temperature control for safety foods stored at a temperature above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1C: .04(6)(d)Observed multiple time and temperature control for safety items cooling at a rate that would not reach 41 degrees in the allotted time frame. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items placed in ice to cool them faster by person in charge.

11A: .04(6)(e)Observed food cooling in prep cooler while it was left open. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge closed prep cooler and put food on ice.

17D: .07(4)(b)Observed employee phones stored over prep counter. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge moved phones to employee area.

8-2B: .07(6)(c)Observed a chainsaw stored above bags of dry pasta in dry storage area. 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: Chainsaw was relocated outside.

8-2B: .07(6)(e)Observed insect-killing chemicals (Round-up, Ortho Home Defense) designated for residential use in kitchen dry storage area. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Chemicals were relocated out of kitchen.

17D: .07(4)(b)Observed employee food stored above restaurant food in clear sliding cooler at back of kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee food was moved to bottom shelf of cooler below restaurant food.

4-2A: .04(4)(c)1(iv)Observed several containers of raw meats, deli sliced meats, prepared chicken salad, soups, and hashbrowns stored in the walk in cooler without covers. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person-in-charge (PIC) had employees cover all items. //

6-2: .04(6)(g)Observed containers of chicken salad, tuna salad and potato salad prepared 7/5/2024 stored in reach in cooler without any date marking. // 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: PIC had employee date mark the items. //

8-2B: .07(6)(c)Observed several lawn equipment items (pressure washer, leaf blowers) stored over spices, rice, and other dry goods in dry storage. // 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: PIC relocated all items outside. //

12A: .04(4)(q)Observed pans of raw beef and raw chicken stored directly on the floor of the walk-in freezer. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Employee relocated items to shelving greater than 6 inches of the floor. //