21 jul 2026 · Routine
Complete
- 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): Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nota del inspector (en inglés): Handwash sink in the kitchen area was observed to be obstructed by a warming unit that had been moved over to access an outlet that was scheduled for repair. Discussed with owner that handwash sinks need to be accessible at all times during operation for employees to wash hands. Owner had warming unit removed immediately. A colander was observed in the handwashing sink in the bar area at the time of inspection which can discourage employees from washing hands there and instead use it as a dump sink. Discussed with bar manager that handwash sinks need to be accessible at all times during operation for employees to wash hands. Keep handwashing sinks available at all times to encourage employees to wash hands frequently. - Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Nota del inspector (en inglés): Time as a Public Health Control was observed being used for housemade katsu sauces, barbecue sauces, and teriyaki sauces, garlic in oil and dairy butter at the time of inspection. Discussed with owner that written procedures must be completed and available on site for foods to be used under a Time as a Public Health Control (TPHC) plan. Provided template of TPHC plan for owner to complete and keep on site for review during inspections. - 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 known Certified Food Protection Manager (CFPM) designated for the establishment at the time of inspection. Provided links to CFPM information and portal for the designated CFPM to register. Once CFPM is registered with the State of Minnesota and their certificate is obtained, keep certificate available on site for inspectors to verify during inspections. - 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): Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Nota del inspector (en inglés): There was no single use paper towelling available at the handwash station by the dishwashing area at the time of inspection. A supply of paper towels was provided immediately. Discussed with manager that handwash stations need to be stocked with paper towelling at all times so that employees are encouraged to wash hands frequently during operating hours. Maintain supply of single use towelling at handwash station at all times.