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Home My WebLink AboutMaple Beach Resort_37000320180000_Memos,Correspondences, File Notes_Sci'liun ul llou'Is, Rcsoiis and Rcsiauraiils 717 Delaware S.R., MinneapoliSj Minn. 55440 Page. FOOD SERVICE ESTABLISHMENT INSPECTION REPORT Y^WNSHIP _________^ BUSINESS COUNTYcr/'f'c>'-op. 0.DATE TIME ^ y d^//0LICENSEE XLADDRESS BUSINESS NAME ITEMS MARKED AND ORDERS WRITTEN BELOW MUST BE COMPLIED WITH BY DATE INDICATED /"^ J2.LICENSE NO.POSTED ESTABLISHMENT PHONE DESCRIPTIONITEM WT.DESCRIPTION ITEM WT.DESCRIPTION ITEM WT. Pre-flusliod, scraped, soakedFOOD181 34 Outside storage area, enclosures properly constructed, clean; controlled incineration 1 Wash, rinse water; clean, proper temperature19 ■2Source, Wholesome, No Spoilage51 INSECT, RODENT ANIMAL CONTROL21Original Container. Properly Labeled Sanitization rinse: clean, temperature, concentration, exposure time 20 3 FOOD PROTECTION 35 3 Presence of insects/rodents-outer openings protected, no birds, turtles, other animalsWiping cloths: clean, use restricted35Potentially hazardous food meets temp erature requirements during storage, preparation, display, service and transportation Facilities to maintain product temperature ________________________ 21 1 Food-contact surfaces of equipment and utensils clean, free of abrasives and diilargiinib______________ ___ Non-food contact surfaces of equipment and utensils clean FLOORS, WALLS AND CEILINGS222 Floors; constructed, drained, clean, good leitair, covering Installation, dustiest clottning methods Walls, ceiling, attached equipment: con structed good repair, clean surfaces, . dustless cleaning friethods 36 2T4 23 1 Thermometers provided and conspicuous61 37 2Storage, handling of clean equipment- utensils '■ , Sirfflle-service articles, storage, dispensing 24 1 Potentially hazardous food properly thawed62 \lighting25147Unwrapped and potentially hazardous food not re-served No re-use of single-service articles Lighting provided as required-Fixtures shielded / 26 2 38 1 /rFood protection during storage, prepar ation, display, service and transportation 8 2 WATER VENTILATIDN Water source, safe: Hot and cold under pressure 27 5 Rooms and equipment-vented as required391Handling of food (ice) minimized92 SEWAGE DRESSING ROOMSFood (ice) dispensing utensils properly stored 10 1 Rooms clean, lockers provided, facilities clean, located, usedSewage and waste water disposal428 40 1 PERSONNEL’’PLUMBING OTHER OPERATIONSInstalled, inaimaiiied529111Personnel with infections restricted 41 6 Toxic items properly stored, labeled and usedHands washed and clean, good hygienic practices ________________ Cross-connection, back siphonage, back flow 30 6512 Premises: maintained, free of litter, un necessary articles, cleaning/maintenance equipment properly stored, authorized pars. 42 1Clean clothes, hair restraints TOILET AND _____HAND-WASHING FACILITIES ___ Niimboi, convenient, oocessible, designed, installed Toilet rooms enclosed, sell-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue__________________________________ 13 1 FOOD, EOUIPMENT AND UTENSILS Compiuiu separation from llving/tleuplng quarters, laundry t 31 3 43 1Food (Ice) contact surfaces; designed, constructecL maintained, installed, Irxrated NSF standards_____________ Non-Food contact surfaces: designed, constructed, maintained, installed, located NSF Standards 14 2 32 2 44 1 Clean, soiled linen properly stored Compliance with MCIAA15245 Yes No Dishwashing facilities: designed constructed, maintained, installed, located, operated___________________________ 16 2 GARBAGE AND REFUSE DISPOSAL Containers or receptacles covered: ade quate number, insect/rodent proof, fi equency, clean 33 2 Bactericidal Agent Accurate Thermometers, chemical test kits provided, gauge cock CA" IPS valve) 17 1 Concentration ppm . t lot Foods Cold FoodsTEMPERATURES: Hot Water Sanitizing NOTE: All new food equipment must meet the applicable standards of the National Sanitation Foundation. Plans and specifications must be V submitted for review and opprovni prior to now construction, remodeling or alterations. Minnesota Statutes Section 157.03. (tem REMARKS AND ORDERS ^ ~ Y ^ ' f -r ' ■ : I --V/ - 'Tv~7^ 7 7^ z. a llReceived by Public Health Sanitarian-^-,^,!!^^ Rating Score-----------------------------^--------- District Office and Telephone No. ^ HE-01166-01 . -/i >i LSU ,t A IJliFAR 1 r OF HEALTH Section of Hotels, Resorts and Restaurants 717 Delaware. S.E., Minneapolis, Minn. ■'55440 Page _ _ - of . Ff FOOD SERVICE, ESTABLISHMENT INSPECTION REPORT ! __.County ' ' " ' '• -r,. City/Township cl__1 P. 0..l:.Lic. No. ■■ ■. ' - "T* ... -7 ' -Licensee /Tr ORDERS WRITTEN BELOW MUST BE COMPLIED WITH BY HATF IMDICATED 7 _______________ • ■■ REMARKS AND ORDERSITEM 'i -/r- .-y’j- . .-.;:-V>4fnr/C'-r.y ‘■.O’' ‘ ‘’„'0 V' c y./ S - ' y ■cj.•>. „>y'" ■, y‘. : ■ ' '-'.y''.' ' ■•>■.•■ .--.j- -1~________________,• ^.- ■ .-,-j> -■: ...a/ .: ■ ^ V -y j-y r \ • ■..■ ‘T; / ■• V«<i^ • ♦, o-’ .. y 'v^'’ -0 V ■■. loZt yZ^fyy 7*-yZZy^yyAyyy;'^<'^j ■y.•? .y,v .;••y ' . <■ 7; yZ.yyl 6- • /•-.o ~ y yi- y..y "y>V> ■ . . -/. . V. > '--..• > vy'/ .y '/ y’x-y'yy.^'.ycy.v vr y^yZ, ■ y »“V ■V" t yT 't x-riy/7>y.y.yy:"y/;T.-■..-gy _______ ^X^yy.Z^p'y.S'C ',Z. . ^v >iJ //V.'-’y 4y • 17 y7 ’■ ■■ ‘.'A'■;, ■ ’.'■.sir*'«•.•.' ■ , .'/,.’, x'y-yxf ■ yjy/,'/ >•^ZZ y'r*" y yy^ ^ ■xy'ry'.yyj'r.xy ^ . E'-cSi£sSt3SLS.y_L.<•* r.' y , .■ ' «•< ) A7‘-t A‘ ' . . ■ ^ ■' ,iI ■y* .■’> '■r 'Zy:iLM-.y Zy.. ' ' ,y ; - 7 ; / ‘ _ -Received hy V .-Rating Score ' . _____■ i' - - ■ ■ ' District Office and Telephone No. :!?✓/?--S'Public Health Sanitarian