Point Restaurant, 12378 Point Douglas Dr S, Hastings, MN 55033 - Restaurant inspection findings and violations

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Business Info

Restaurant: Point Restaurant
Address: 12378 Point Douglas Dr S, Hastings, MN 55033
Total inspections: 2
Last inspection: May 21, 2012
Score
(the higher the better)
50
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • DISCARD ALFREDO SAUCE IN REACH IN REFRIGERATION UNIT NEAR COOK LINE THAT IS DATE MARKED 4/28.
  • DISCONTINUE USING KITCHEN HANDWASHING SINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING. OBSERVED EMPLOYEE DRAIN CANNED FRUIT IN HANDWASHING SINK DURING INSPECTION.
  • OBSERVED 0 PPM CHLORINE IN CLOTH SANITIZING BUCKETS DURING BEGINNING OF INSPECTION AND 50 PPM FOR BOTH DURING END OF INSPECTION.
  • PROVIDE APPROVED CABINETRY WITHIN WAIT STATION AND APPROVED STORAGE RACKS WITHIN DRY STORAGE AREA. HOLLOW BASES EXIST AND ARE PROHIBITED.
  • PROVIDE APPROVED FINISHES (EG. QUARRY TILE WITH QUARRY TILE INTEGRAL BASE COVING) IN BAR AND PORTIONS OF WAIT STATION. UNAPPROVED FINISHES EXIST.
  • PROVIDE DATEMARKING ON ANY POTENTIALLY HAZARDOUS FOODS (EG. PASTA, HAM, RICE, ETC.) THAT ARE PREPARED AND REFRIGERATED AND NOT USED WITHIN ONE DAY. STEVE INDICATED THAT SOME ITEMS MIGHT BE LONGER THAN ONE DAY.
  • PROVIDE DESIGNATED MOP SINK. MOP SINK SHOULD BE OF CURBED DESIGN AND MUST HAVE APPROVED FINISHES AROUND IT.
  • PROVIDE HOOD FILTER WHERE MISSING ALONG COOK LINE.
  • PROVIDE INTEGRALLY CONSTRUCTED COLD PLATE WITHIN THE BAR AND WAIT STATION ICE BINS OR REMOVE COLD PLATES. CONSUMABLE ICE IN CONTACT WITH THE BEVERAGE LINES PRESENTS A CONTAMINATION PROBLEM.
  • PROVIDE NSF APPROVED TYPE I VENTILATION HOOD OVER COOK LINE. PLANS MUST BE SUBMITTED PRIOR TO INSTALLATION.
  • REMOVE FOAM INSULATION WITHIN 2 DOOR FREEZER (#8) AND PROVIDE APPROVED FINISH (EG. STAINLESS STEEL).
Full May 12, 2009 77
  • AS DISCUSSED, BARE HAND CONTACT WITH READY TO EAT FOOD (EG. TURKEY FROM OVEN) MUST BE ELIMINATED. DISPOSABLE GLOVES OR METHOD ABOVE MUST BE USED.
  • AS DISCUSSED, CALIBRATE FOOD THERMOMETERS REGULARLY. DIAL THERMOMETER READ 40* F IN ICE WATER DURING INSPECTION AND MUST BE CALIBRATED.
  • CLEAN AND MAINTAIN GASKETS FOR 3 DOOR REACH IN UNIT ACROSS FROM COOKING EQUIPMENT.
  • CLEAN AND MAINTAIN INTERIOR BASE OF PRODUCE THREE DOOR REFRIGERATION UNIT.
  • CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. THE HOOD AND FILTERS ARE VERY DIRTY.
  • DISCONTINUE USING KITCHEN HANDWASHING SINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING. OBSERVED EMPLOYEE DRAIN CANNED FRUIT IN HANDWASHING SINK DURING INSPECTION.
  • NAIL POLISH AND FAKE NAILS ARE NOT ALLOWED FOR FOOD EMPLOYEES. SEE ABOVE.
  • OBSERVED 0 PPM CHLORINE IN CLOTH SANITIZING BUCKETS DURING BEGINNING OF INSPECTION AND 50 PPM FOR BOTH DURING END OF INSPECTION.
  • OBSERVED CHICKEN SALAD WITHIN 2 DOOR UNIT NEAR GRILL WITH TEMP AT 47* F. SALAD DISCARDED DURING INSPECTION VOLUNTARILY.
  • OBSERVED RAW ANIMAL PRODUCTS ABOVE READY TO EAT FOODS WITHIN MULTIPLE REFRIGERATION UNITS.
  • OBSERVED TURKEY WITHIN HOT HOLDING UNIT ON COOK TOP AT 117* F. TURKEY COOKED 1-2 HOURS PRIOR TO TEMP. TURKEY MUST BE REHEATED TO 165* F AND HELD AT 140* F OR ABOVE.
  • POST STATE OF MN CERTIFIED FOOD MANAGER CERTIFICATE WITHIN ESTABLISHMENT.
  • PROVIDE APPROVED CABINETRY WITHIN WAIT STATION AND APPROVED STORAGE RACKS WITHIN DRY STORAGE AREA. HOLLOW BASES EXIST AND ARE PROHIBITED.
  • PROVIDE APPROVED FINISHES (EG. QUARRY TILE WITH QUARRY TILE INTEGRAL BASE COVING) IN BAR AND PORTIONS OF WAIT STATION. UNAPPROVED FINISHES EXIST.
  • PROVIDE DATEMARKING ON ANY POTENTIALLY HAZARDOUS FOODS (EG. PASTA, HAM, RICE, ETC.) THAT ARE PREPARED AND REFRIGERATED AND NOT USED WITHIN ONE DAY. STEVE INDICATED THAT SOME ITEMS MIGHT BE LONGER THAN ONE DAY.
  • PROVIDE DESIGNATED MOP SINK. MOP SINK SHOULD BE OF CURBED DESIGN AND MUST HAVE APPROVED FINISHES AROUND IT.
  • PROVIDE DISPOSABLE TOWELS FOR DISHWASHING AREA DESIGNATED HANDWASHING SINK.
  • PROVIDE DISPOSABLE TOWELS WITHIN TOWEL DISPENSER FOR DESIGNATED BAR HANDWASHING SINK.
  • PROVIDE FINGERNAIL BRUSH FOR BAR HANDWASHING SINK.
  • PROVIDE HAIR RESTRAINT FOR ALL FOOD AND DISHWASHING EMPLOYEES.
  • PROVIDE INTEGRALLY CONSTRUCTED COLD PLATE WITHIN THE BAR AND WAIT STATION ICE BINS OR REMOVE COLD PLATES. CONSUMABLE ICE IN CONTACT WITH THE BEVERAGE LINES PRESENTS A CONTAMINATION PROBLEM.
  • PROVIDE NSF APPROVED TYPE I VENTILATION HOOD OVER COOK LINE. PLANS MUST BE SUBMITTED PRIOR TO INSTALLATION.
  • PROVIDE SOAP FOR BAR HANDWASHING SINK.
  • REPLACE DAMAGED GASKETS FOR THREE DOOR REACH IN ACROSS FROM COOKING EQUIPMENT.
  • STORE ALL CLEAN EQUIPMENT (INCLUDING POTS NEAR WALK IN AREA) 6 INCHES OFF FLOOR.
  • WORN CUTTING BOARD DISCARDED DURING INSPECTION.
Full May 21, 2012 50

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Restaurants in neighborhood

Name

Address

Distance
Little Beginnings Learning Center 12181 Margo Ave S Ste 140, Hastings 0.39 miles
Kids Kare Center 11125 W Point Douglas Rd S, Hastings 1.38 miles
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