Aurora Barealis Hospitality LLC: inspecciones de salud – Minneapolis, MN

28 may 2026 · Follow-Up

Complete

Menor 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 business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Nota del inspector (en inglés): There is no current Certified Food Protection Manager (CFPM) for the facility license. Hire or designate a CFPM for the establishment and post certificate in facility for inspectors to verify during inspections. Maintain a current CFPM at establishment at all times. Find information on CFPM here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to register a CFPM certificate with the State of Minnesota here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

14 may 2026 · Routine

Complete

Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Nota del inspector (en inglés): Traditional Pickles and Pickle Remoulade was observed being date marked in the Reach In Cooler for longer than the allowed 7 days. Vegetables were pickled using a hot brine method, which requires the product be used up within 7 days. Traditional pickles were 11 days old, and the pickle remoulade were 15 days old. Chef voluntarily discarded items at the time of inspection. Use up or discard all TCS foods prepared in house within 7 days for food safety.
Importante Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nota del inspector (en inglés): Herb butter and ranch dressing in the Reach In Cooler were observed not being date marked at the time of inspection. Discussed with Chef that foods that are made or combined in house must be date marked and used within 7 days. Chef recalled the date the products were made and placed date marks on them immediately. Date mark all TCS foods made in house and use or discard 7 day.
Menor 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 business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Nota del inspector (en inglés): There is no current Certified Food Protection Manager (CFPM) for the facility. Hire or designate a CFPM for the establishment and post certificate in facility for inspectors to verify during inspections. Maintain a current CFPM at establishment at all times. Find Information on CFPM here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to register a CFPM certificate with the State of Minnesota here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Cooked Chicken was observed improperly hot holding in the Alto Shaam Warming Unit at the time of inspection between 111F and 120F. Discussed with Chef that chicken needs to be held at 135F or higher to be safely hot held. Chef explained that holding chicken at that temperature would dry out the product, and that they usually go through the product within 30 minutes to 2 hours depending on demand. Discussed with Chef that foods either need to be hot held or used under a Time as a Public Health Control (TPHC) plan and discarded after 4 hours of being kept below 135F. A discard time was set for the current product in the unit to be discarded after 4 hours. Provided TPHC plan with emailed report. Either: Complete the Time as a Public Health Control (TPHC) plan, follow as written and keep on site for review during inspections or Keep hot TCS foods properly hot held at 135F at all times

Los registros provienen de Minneapolis Health Department. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.

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