Winona County Environmental Services
225 West 2nd Street
Winona, MN 55987
507-457-6405
Type:
Date:
Time:
Report:
Follow-Up
03/24/09
14:25:00
4904091041
Location:
Winona Sandwich Company
619 Huff Street
Winona, MN 55987
Winona County, 85
License Categories:
Expires on:
/ /
Food and Beverage Establishment
Inspection Report
Page 1
Establishment Info:
ID #: 355
Risk: High
Announced Inspection: No
Operator:
Matt Reeck
Matt Reeck
Phone #: 507-452-1170
ID #:
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 previously issued on 02/03/09 have NOT been corrected.
3-400B Destroying Organisims: reheating
3-403.11
** Critical Item **
MN Rule 4626.0360 Reheat previously cooked refrigerated potentially hazardous food for hot holding within 2
hours to a temperature of at least (165 degrees F) 74 degrees C for 15 seconds.
ESTABLISHMENT IS NOT FOLLOWING PROPER REHEATING PROCEDURES. IMMEDIATELY
BEGIN RE-HEATING SOUPS & ANY OTHER PREVIOUSLY COOKED & REFRIGERATED
POTENTIALLY HAZARDOUS FOOD TO AT LEAST 165°F FOR HOT HOLDING AS DESCRIBED
ABOVE. (SEE GENERAL COMMENTS)
Issued on: 02/03/09
Comply By: 02/03/09
3-300C Protection from Contamination: equipment/utensils, consumers
3-304.13B
MN Rule 4626.0285 Store wiping cloths clean and dry or in an approved sanitizing solution.
OBSERVED A WET WIPING CLOTH SITTING ON THE COUNTER NEXT TO THE MICROWAVE.
DISCONTINUE STORING WET WIPING CLOTHS ON COUNTER. STORE CLEAN AND DRY OR IN AN
APPROVED SANITIZING SOLUTION.
Issued on: 02/03/09
Comply By: 02/03/09
3-300C Protection from Contamination: equipment/utensils, consumers
3-304.14A
MN Rule 4626.0287 Single-use gloves must be used for only one task and be discarded when damaged or
soiled, or when interruptions occur in the operation.
OBSERVED AN EMPLOYEE WASH HANDS WITH A SINGLE-USE GLOVE ON. DISCONTINUE
USING GLOVES FOR MORE THAN ONE TASK. HANDS MUST BE WASHED PRIOR TO PUTTING ON
A NEW PAIR OF GLOVES. DISCONTINUE WASHING GLOVES.(NOTE: GLOVE WAS WORN
BECAUSE OF A CUT ON HAND.)
Issued on: 02/03/09
Comply By: 02/03/09
Type:
Follow-Up
Food
03/24/09
Date:
Time:
14:25:00
Report: 4904091041
Winona Sandwich Company
and Beverage Establishment
Inspection Report
Page 2
The following orders were issued during this inspection.
2-400 Hygenic Practices
2-401.11
** Critical Item **
MN Rule 4626.0105 Discontinue consuming food, use of unapproved beverage containers, or use of tobacco in
any form in food preparation or utensil washing areas.
OBSERVED UNCOVERED BEVERAGE CONTAINER IN FOOD PREPARATION AREA. USE CLOSED
BEVERAGE CONTAINERS.
Comply By: 03/24/09
Total Critical Orders This Report:
Total Non-Critical Orders This Report:
2
2
Follow-up inspection due to number of violations issued on 2-03-09.
Did not observe handwashing or reheating during this inspection, so the two orders related to these were not
cleared, and will be checked at the next inspection.
Food temperatures not taken during this follow-up inspection.
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 Winona County Environmental Services inspection
report number 4904091041 of 03/24/09.
Certified Food Manager: Kirsten Reeck
Certification Number:
Signed:
FM35407
Expires:
07/31/09
Signed:
Matt Reeck
Owner
Jodie L. Burke
Environmental Health Sanitarian
Winona County Env. Services
507-457-6405
jburke@co.winona.mn.us
Food Establishment Inspection Report
Report #: 4904091041
Winona County Environmental Services
225 West 2nd Street
Winona, MN 55987
No. of RF/PHI Categories Out
2
Date
03/24/09
No. of Repeat RF/PHI Categories Out
1
Time In
14:25:00
Time Out
Legal Authority MN Rules Chapter 4626
Establishment
Winona Sandwich Company
Address
619 Huff Street
City/State
Winona, MN
Zip Code
55987
License/Permit #
355
Permit Holder
Matt Reeck
Purpose of Inspection
Follow-Up
Est Type
Telephone
507-452-1170
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
IN OUT
Good Hygenic Practices
N/O Proper eating, tasting, drinking, or tobacco use
N/O No discharge from eyes, nose, and mouth
6
IN OUT
Preventing Contamination by Hands
N/O Hands clean & properly washed
7
IN OUT N/A N/O Hand contact with RTE foods restricted
8
IN OUT
9
IN OUT
1A
1B
IN OUT N/A
IN OUT
Mark "X" in appropriate box for COS and/or R
N/A= not applicable
COS= corrected on-site during inspection
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
X
19 IN OUT N/A N/O Proper hot holding temperatures
20 IN OUT N/A
Proper cold holding temperatures
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
Adequate handwashing facilities supplied & accessible
Approved Source
Pasteurized foods used; prohibited foods not offered
Chemical
25 IN OUT N/A
Food obtained from approved source
26 IN OUT
Food additives: approved & properly used
Toxic substances properly identified, stored, & used
Conformance with Approved Procedures
Highly Susceptible Populations
10 IN OUT N/A N/O Food received at proper temperature
11 IN OUT
R= repeat violation
Compliance Status
R
27 IN OUT N/A
Food in good condition, safe, & unadulterated
Compliance with HACCP plan and variance
12 IN OUT N/A N/O Required records available; shellstock tags,
parasite destruction
Protection from Contamination
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
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 R
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
Variance obtained for specialized processing methods,
documentation on file
43
30
N/A
44
Single-use & single service articles: properly stored & used
X
31
X
Gloves used properly
Food Temperature Control
Utensil Equipment and Vending
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
33
Approved thawing methods used
47
Non-food contact surfaces clean
34
Thermometers provided and accurate
Food Protection
48
Hot & cold water available; adequate pressure
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
53
Physical facilities installed, maintained, & clean
54
Adequate ventilation & lighting; designated areas used
55
Compliance with MCIAA & Choking Poster
56
Compliance with licensing & plan review
32
39
40
N/A
X
Wiping cloths: properly used & stored
Washing fruits & vegetables
Food Recalls:
Physical Facilities
X
Date: 03/25/09
Person in Charge (Signature)
Inspector (Signature)
Follow-up Needed: YES
NO
(Circle one)
Follow-up Date: / /