19 sept 2025 · Routine
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 was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided link to CFPM site with emailed report for designated individual to apply with copy of certificate from approved course. Once State of Minnesota CFPM has been obtained, post certificate in establishment and maintain current at all times. - 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 license must be posted where it can be easily seen.
Nota del inspector (en inglés): Business license was observed expired at the time of inspection. Obtain copy of current license from Business Licensing (612-673-2080) and post in establishment in public view. - Menor 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): Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Nota del inspector (en inglés): A large tub of Pimento cheese was observed thawing out on the counter at room temperature. The inside of the product measured 45F, while the outside measured 52F at the time of inspection. Discussed with Manager that thawing this product from frozen out at room temperature would allow for uneven and unsafe thawing, with the outside parts of the food being held at room temperature far longer than the inside parts. Product had only been thawing for 1 hour, so it was placed back in the cooler to cool. Thaw frozen foods under refrigeration a day or so in advance before use to safely thaw product. Retrain staff to use safe thawing methods. - 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): Pulled pork was observed improperly hot holding at 126F in the Warming Unit at the time of inspection. Stirring did not raise the temperature. Product had been in unit for approximately 1 hour, so it was reheated to 178F by staff before being placed back in the unit. Unit was set at a higher temperature to continue hot holding. Maintain all hot TCS foods at 135F or higher at all times. - Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Nota del inspector (en inglés): Chlorine dish machine was observed not properly dispensing chlorine at the time of inspection. Data plate required a minimum of 50PPM Chlorine, while the machine was dispensing 0PPM. The machine was run several times and the sanitizer line was primed to no avail. Operator immediately requested service of machine to repair. In the meantime, dishes can be washed in the machine, but must go through a final sanitize soak in the 3 compartment sink before being air dried to be sanitized. Test machine and monitor it more frequently to ensure that it is adequately sanitizing dishes. Maintain dish machine at 50PPM at all times to be within safe and effective range.