Pillars Of Prspect Park

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
  Nota del inspector (en inglés): Some #6 plastic ramekins and plastic-lined hot beverage cups are in use which are not recyclable or compostable. These are not allowed under Minneapolis Green To Go ordinance, and need to be replaced with items that are either recyclable or compostable. See Minneapolismn.gov/green-to-go for allowable items and consultation assistance.
• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Some ineffective cooling methods were observed: Six shallow (2 inch) hotel pans of egg bake were stacked on top of each other cooling in the walk-in. Pans were mostly covered with foil, and stacked off-set on top of each other. This was reportedly done due to lack of shelf space for cooling with recent deliveries. Person in Charge brought a rack into the walk-in cooler and placed the pans of egg bake on it individually, with loosened foil to cool. A container of chicken salad dressing was cooling from recent prep with product about 10 inches deep and covered. Only a one-degree temperature difference was observed across forty minutes. Person in Charge had the dressing divided into two shallow containers and returned to the walk-in uncovered. Two hotel pans of prepared foods previously cooled were observed with product much closer to 4 inches deep than 2 inches. Discussed reinforcing with staff that foods must be kept at only two inches deep, and uncovered, for effective cooling. This method has been validated as safe, without needing to monitor times and temperatures of the cooling process. Once foods reach 41F throughout, they can be recombined and/or covered for storage.
• Menor Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): Protect food from cross-contamination by using packages or covered containers.
  Nota del inspector (en inglés): A mixing bowl for tossing salads was set directly on top of chopped salad greens. Staff moved the mixing bowl and provided a set-up where the bowl could be set on a nearby surface. Keep mixing bowls off of unpackaged greens.
• Importante Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
  Nota del inspector (en inglés): Cut melons and chopped salad with greens and tomatoes were held on ice instead of under mechanical refrigeration. Based on discussion, the business is effectively using Time as a Public Health Control (TPHC), discarding these TCS items at the end of lunch. Fill out the TPHC form that will be sent with this report and keep those written procedures near to the specific work area.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
  Nota del inspector (en inglés): At server station, the ice scoop handle was in contact with ice cubes. Person in Charge corrected the practice with staff. Store the ice scoop with the handle up, if it is left in the ice during service periods.

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
  Nota del inspector (en inglés): Some #6 plastic ramakins and plastic-lined paper cups were still in use. These are not recyclable or compostable as required by the Minneapolis Green To Go ordinance. Find information on approved containers and free consultation services at https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

No se registraron infracciones en esta inspección.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
  Nota del inspector (en inglés): Observed several whole beef roasts which had not effectively cooled through the first part of the cooling process by five hours after they came out of the oven. (Roasts were reportedly removed from the oven at 8am, at a temperature of 145F. The vented off hear for about twenty minutes before being moved to the walk in cooler, tightly packed and covered. At 1pm, roasts were still observed at and slightly above 70F.) Roasts were discarded to protect residents from the risk of bacterial intoxication.
• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Numerous whole beef roasts were observed cooling tightly packed together in a hotel pan. Roasts were positioned on their sides about four inches high. This is not an effective cooling method. Inspector and Chef discussed spreading meat out on a sheet tray where they are not touching each other and even slicing those in half that are particularly thick. Train employees to spread cooling foods out, in portions not deeper (or thicker) than two and a half inches.
• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
  Nota del inspector (en inglés): Portions of cooling foods (meat sauce) and whole beef roasts were observed tightly covered with plastic wrap. This prevents effective cooling. Containers of meat sauce were uncovered to continue the cooling process. Train employees to keep cooling foods uncovered so heat can more effectively vent off.
• Crítica Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
  Nota del inspector (en inglés): Persons in Charge did not know that if they receive a resident or guest complaint of vomiting or diarrhea after eating, they must report the complaint to the Minnesota Department of Health. Report such complaints - even single ones - by: Calling 1-877-FOOD-ILL, Emailing health.foodill@state.mn.us , or Reporting online: https://www.health.state.mn.us/diseases/foodborne/reporting.html