Breakfast Bar Of Mn

No se registraron infracciones en esta inspección.

• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
  Nota del inspector (en inglés): Food storage is being done in the basement dry storage area and the ceiling above the area is open and contains plumbing. Provide approved finishes to the ceiling to store foods in this area. Contact City of Minneapolis Plan Review for approved finishes to ceiling.
• 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  Nota del inspector (en inglés): Shell Eggs (43F), Turkey Bacon (46F), Ground Beef (46F) and Beef Burger Patty (47F) were observed improperly cold holding in the Drawer Cooler above 41F at the time of inspection. Foods were set for a 4 hour discard time from the time they were placed in the unit. Continue using the temporary fix that was instructed to be used from the first inspection: Use Time as a Public Health Control (TPHC) for this unit. Foods will be used up within 4 hours of the time they are placed in the unit, and any remainder of product will be discarded. Then a new batch of foods that will be used up within 4 hours will be placed into the unit and used up the same way as the first batch with the remaining product being discarded after 4 hours is complete. Use this method as a temporary fix until the Drawer Cooler is repaired or replaced.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  Nota del inspector (en inglés): Drawer Cooler was still not holding foods cold at 41F or below. Food temperatures were on average 46F for foods that had been placed there this morning that were from the basement Walk In Cooler. Discussed with owner that Cooler may need to be repaired or replaced to function properly and hold foods at a safe temperature of 41F or below.

• Importante Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Have enough handwashing sinks for convenient use by employees.
  Nota del inspector (en inglés): There is no handwash sink in the downstairs area used for food preparation. Contact the City of Minneapolis for plan approval before installing new plumbing or discontinue preparation in this area.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
  Nota del inspector (en inglés): Food preparation is being done in the basement dry storage area and the ceiling above the prep table is open and contains plumbing. Provide approved finishes to prepare food in this area. Contact City of Minneapolis plan review for approved finishes to ceiling.
• Importante 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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
  Nota del inspector (en inglés): There is no independent method to measure the hot water sanitizing temperature of the high temperature dish washer in the basement area. Provide an item that measures and holds the maximum temperature of the dish machine and use to monitor the sanitizing temperature of the dish machine to ensure that it is adequately sanitizing dishes. Keep on site 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): The bar dish machine was not dispensing any chlorine sanitizer at the time of inspection and was measured at 0PPM at the time of inspection. Cups were being run through the machine at the time of inspection. Container of sanitizer was observed empty and there was no additional sanitizer container for the machine to use. Instructed staff to discontinue using the dish machine to sanitize dishes until it has bee supplied with sanitizer and is dispensing 50PPM chlorine according to data plate requirements. Retrain staff to monitor dish machine and make sure that it is dispensing chlorine before washing dishes if the machine is going to be used. Make sure dishes run through the dish machine have a chlorine concentration at minimum of 50PPM chlorine to safely and effectively sanitize.
• 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  Nota del inspector (en inglés): Sliced Tomatoes (48F), Shredded Cheddar Cheese (47F), and Scrambled Eggs (46F) were observed improperly cold holding at the time of inspection in the Sandwich Cooler. Foods had been placed there in the morning at least 5 hours earlier. A measurement of the liquid in the pickle tray that had been in the cooler all day measured 48F at the time. Discussed with Chef that the cooler could be malfunctioning as the air blowing from the coolers circulation fan was weak and not very cold. Shell Eggs (46F), Heavy Cream (468F), Cooked Lobster (48F) and Waffle Batter (47F) in the Drawer Cooler was observed improperly cold holding at the time of inspection. All foods had been placed there in the morning at least 5 hours earlier, except for a new container of waffle batter pulled from the downstairs Walk In Cooler. Discussed with Chef that sometimes there is a switch at the back of the cooler that they can turn the temperature down, or they may need to service the unit if it does not hold foods at 41F or below A temporary fix was provided to operators to use Time as a Public Health Control on the coolers that were not functioning properly at the time of inspection. Foods that would be used up within 4 hours would be placed on the line for use in restaurant operations and then any remaining product would be discarded halfway through the day after 4 hours. Then a new batch of foods that would be used would be placed in the coolers and used the same way as the first batch. No TCS food is to be stored in the units for more than 4 hours and overnight. Use alternative coolers that are holding at 41F or below to store any TCS foods. Repair or replace coolers and only store TCS foods in them when confident that they are holding food at 41F or below. All TCS foods above 41F at the time of inspection were voluntarily discarded by Chef.
• 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): Previous Certified Food Protection Manager (CFPM) for establishment was no longer working at facility. An owner was registered to complete an approved course within the next few months. Provided application for owner when they complete the approved course. Complete application and send with certificate from approved course to State of Minnesota. Once CFPM certificate is obtained from establishment, post in establishment for inspectors to verify during inspections.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  Nota del inspector (en inglés): Sandwich Cooler and Drawer Cooler were not properly holding foods at 41F or below at time of inspection. Thermometers attached to Sandwich Cooler fluctuated rapidly and drastically from 43F to 47F throughout inspection when cooler was opened and closed. Operator reset both coolers temperatures below 41F to see if they would hold at 41F or below. Foods were removed from the coolers and either discarded or moved to another unit. Monitor units and repair if the temperature adjustment on the units does not reduce the internal temperature of units. Replace units if they cannot be repaired.

• Importante Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Have enough handwashing sinks for convenient use by employees.
  Nota del inspector (en inglés): There is no handwash sink in the downstairs area used for food preparation. Contact the City of Minneapolis for plan approval before installing new plumbing or discontinue preparation in this area.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
  Nota del inspector (en inglés): Food preparation is being done in the basement dry storage area and the ceiling above the prep table is open and contains plumbing. Provide approved finishes to prepare food in this area. Contact City of Minneapolis plan review for approved finishes to ceiling.
• Importante 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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
  Nota del inspector (en inglés): There was no irreversible independent temperature indicator to monitor the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide a test kit that is either a maximum temperature registering thermometer or temperature stickers and maintain on site to ensure dish machine is adequately sanitizing dishes.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
  Nota del inspector (en inglés): Ice scoop was observed stored on top of the ice machine. Discussed approved storage locations with operator. Comply with above rule and maintain ice scoop so it cannot be contaminated by dust or debris.
• 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): Bar dish machine was not dispensing any chlorine at the time of inspection. Test strips indicated 0PPM after each rinse cycle. Stop use of machine to sanitize bar glasses and transport them downstairs to be washed in the high temperature dish machine. Repair bar dish machine and once it is serviced and dispenses 50PPM chlorine as required, it can be reinstated for use. Retrain employees to regularly test machine to ensure that it is adequately sanitizing dishes and service as necessary. Maintain bar dish machine at 50PPM chlorine per data plate requirements at all times.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
  Nota del inspector (en inglés): Tongs were observed stored on oven handles while in-use. Discussed with Chef that tongs should not be stored in this location as they can be contaminated. Discussed appropriate storage locations for tongs. Retrain staff to store tongs in these areas and discontinue storing them where they can be contaminated.