Minnesota Department of Health
Environmental Health, FPLS
P.O. Box 64975
St. Paul, MN 55164-0975
Type:
Date:
Time:
Report:
Full
03/21/17
10:42:17
1005171066
Food and Beverage Establishment
Inspection Report
Location:
New Prague Middle School
Robert Foix, Fd. Ser. Dir.
721 Central Avenue North
New Prague, MN56071
Scott County, 70
Establishment Info:
ID #: 0015074
Risk: High
Announced Inspection: No
License Categories:
FBLB, FBSC, HOSP, FAIF, FBLM
Operator:
Ind. School District No. 721
Expires on: 12/31/17
Phone #: 9527581772
ID #: 16908
Page 1
The violations listed in this report include any previously issued orders and deficiencies identified
during this inspection. Compliance dates are shown for each item.
The following orders were issued during this inspection.
4-200 Equipment Design and Construction
4-204.112A
MN Rule 4626.0620 Provide a temperature measuring device located in the warmest part of mechanically
refrigerated units and in the coolest part of hot food storage units.
NO THERMOMETER IN THE NORLAKE MILK COOLER. THERMOMETER PROVIDED DURING
INSPECTION, COS.
Corrected on Site
Surface and Equipment Sanitizers
Quaternary Ammonia: = 200PPM at Degrees Fahrenheit
Location: WIPING CLOTH BUCKET
Violation Issued: No
Wash Temp Gauge: = at 160 Degrees Fahrenheit
Location: DISH MACHINE
Violation Issued: No
Rinse Temp Gauge: = at 180 Degrees Fahrenheit
Location: DISH MACHINE
Violation Issued: No
Utensil Surface Temp.: = at 171 Degrees Fahrenheit
Location: DISH MACHINE
Violation Issued: No
Food and Equipment Temperatures
Type:
Full
03/21/17
Date:
Time:
10:42:17
Report: 1005171066
New Prague Middle School
Food and Beverage Establishment
Inspection Report
Process/Item: Cold Hold/MILK
Temperature: 35 Degrees Fahrenheit - Location: NORLKAE MILK COOLER
Violation Issued: No
Process/Item: Cold Hold/AMBIENT
Temperature: 39 Degrees Fahrenheit - Location: SANDWICH PREP COOLER
Violation Issued: No
Process/Item: Cold Hold/MILK
Temperature: 40 Degrees Fahrenheit - Location: BEVERAGE AIR MILK COOLER
Violation Issued: No
Process/Item: Cold Hold/CHEESE
Temperature: 35 Degrees Fahrenheit - Location: WALK-IN COOLER
Violation Issued: No
Process/Item: Cold Hold/LETTUCE
Temperature: 35 Degrees Fahrenheit - Location: WALK-IN COOLER
Violation Issued: No
Process/Item: Thawing/GROUND BEEF
Temperature: 32 Degrees Fahrenheit - Location: WALK-IN COOLER
Violation Issued: No
Process/Item: Cold Hold/RANCH
Temperature: 38 Degrees Fahrenheit - Location: VICTORY 2-DOOR COOLER
Violation Issued: No
Process/Item: Hot Hold/MARINARA
Temperature: 157 Degrees Fahrenheit - Location: CRESCOR HOT BOX
Violation Issued: No
Total Critical Orders This Report:
Total Non-Critical Orders This Report:
0
1
INSPECTION COMPLETED WITH MANAGER LAURIE OLSON-GOETTL.
DISCUSSED ALL ORDERS ON THIS REPORT. DISCUSSED EMPLOYEE ILLNESS AND NEW
KITCHEN REMODEL, WHICH WILL BE COMPLETED THIS SUMMER.
Page 2
Type:
Full
03/21/17
Date:
Time:
10:42:17
Report: 1005171066
New Prague Middle School
Food and Beverage Establishment
Inspection Report
Page 3
NOTE: All new food equipment must meet the applicable standards of NSF International. Plans and specifications must be
submitted for review and approval prior to new construction, remodeling or alterations.
I acknowledge receipt of the Minnesota Department of Health inspection report
number 1005171066 of 03/21/17.
Certified Food Manager: LAURIE A. OLSON-GOETTL
Certification Number:
FM67410
Expires:
04/08/19
Inspection report reviewed with person in charge and emailed.
Signed:
Signed:
LAURIE OLSON-GOETTL
MANAGER
Jessica Davis
Environmental Health Specialist
Metro
651-201-3961
[email protected]
Food Establishment Inspection Report
Report #: 1005171066
Minnesota Department of Health
Environmental Health, FPLS
P.O. Box 64975
St. Paul, MN 55164-0975
No. of RF/PHI Categories Out
0
Date
No. of Repeat RF/PHI Categories Out
0
Time In 10:42:17
Time Out
Legal Authority MN Rules Chapter 4626
New Prague Middle School
Address
Robert Foix, Fd. Ser. Dir.
City/State
New Prague, MN
Zip Code
56071
License/Permit #
0015074
Permit Holder
Ind. School District No. 721
Purpose of Inspection
Full
Est Type
03/21/17
Telephone
9527581772
Risk Category
H
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN= in compliance
OUT= not in compliance
N/O= not observed
Compliance Status
COS
2
IN OUT
Demonstration of Knowledge
Certified food manager, duties
PIC knowledgeable; duties & oversight
Employee Health
Management awareness; policy present
3
IN OUT
Proper use of reporting, restriction & exclusion
4
5
IN OUT
1A
1B
IN OUT N/A
IN OUT
IN OUT
Mark "X" in appropriate box for COS and/or R
N/A= not applicable
COS= corrected on-site during inspection
R= repeat violation
Compliance Status
R
COS
R
Potentially Hazardous Food Time/Temperature
16 IN OUT N/A N/O Proper cooking time & temperature
17 IN OUT N/A N/O Proper reheating procedures for hot holding
18 IN OUT N/A N/O Proper cooling time & temperature
19 IN OUT N/A N/O Proper hot holding temperatures
20 IN OUT N/A
Proper cold holding temperatures
Good Hygenic Practices
N/O Proper eating, tasting, drinking, or tobacco use
N/O No discharge from eyes, nose, and mouth
Preventing Contamination by Hands
N/O Hands clean & properly washed
21 IN OUT N/A N/O Proper date marking & disposition
22 IN OUT N/A N/O Time as a public health control: procedures & record
Consumer Advisory
Consumer advisory for raw or undercooked foods
23
N/A in MN
24
N/A in MN
Pasteurized foods used; prohibited foods not offered
Chemical
Food additives: approved & properly used
Toxic substances properly identified, stored, & used
Conformance with Approved Procedures
6
IN OUT
7
IN OUT N/A N/O Hand contact with RTE foods restricted
8
IN OUT
Adequate handwashing facilities supplied & accessible
Approved Source
25 IN OUT N/A
9
IN OUT
Food obtained from approved source
26 IN OUT
Highly Susceptible Populations
10
IN OUT N/A N/O Food received at proper temperature
11
IN OUT
12
Required records available; shellstock tags,
IN OUT N/A N/O
parasite destruction
13
IN OUT N/A
Food separated/protected from cross contamination
14
IN OUT N/A
Food contact surfaces: cleaned & sanitized
15
IN OUT
Proper disposition of returned, previously served,
reconditioned, & unsafe food
27 IN OUT N/A
Food in good condition, safe, & unadulterated
Compliance with HACCP plan and variance
Protection from Contamination
Risk factors (RF) are improper practices or proceedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health Interventions
(PHI) are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance
Mark "X" in appropriate box for COS and/or R
COS= corrected on-site during inspection R= repeat violation
COS
R
COS
Safe Food and Water
Proper Use of Utensils
28
Pasteurized eggs used where required
41
In-use utensils: properly stored
29
Water & ice from approved source
42
Utensils, equipment & linens: properly stored, dried, & handled
30
Variance obtained for specialized processing methods,
documentation on file
43
Single-use & single service articles: properly stored & used
44
Gloves used properly
Proper cooling methods used; adequate equipment for
temperature control
45
Food & non-food contact surfaces cleanable, properly
designed, constructed, & used
Plant food properly cooked for hot holding
46
Warewashing facilities: installed, maintained, & used; test strips
Approved thawing methods used
47
Non-food contact surfaces clean
48
Hot & cold water available; adequate pressure
N/A
Food Temperature Control
31
32
N/A
33
34
X
Thermometers provided and accurate
Food Protection
Utensil Equipment and Vending
X
Physical Facilities
35
Food properly labled; original container
49
Plumbing installed; proper backflow devices
36
Insects, rodents, & animals not present; no unauthorized persons
50
Sewage & waste water properly disposed
37
Contamination prevented during food prep, storage & display
51
Toilet facilities: properly constructed, supplied, & cleaned
38
Personal cleanliness
52
Garbage & refuse properly disposed; facilities maintained
39
Wiping cloths: properly used & stored
53
Physical facilities installed, maintained, & clean
40
Washing fruits & vegetables
54
Adequate ventilation & lighting; designated areas used
55
Compliance with MCIAA & Choking Poster
56
Compliance with licensing & plan review
Food Recalls:
Date: 03/21/17
Person in Charge (Signature)
Inspector (Signature)
Follow-up Needed: YES
NO
(Circle one)
Follow-up Date: / /
X
R