Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Finish cycling through takeaway containers that are not compliant and only reorder those that are reusable, recyclable or compostable. Contact inspector with questions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
There was no designated Certified Food Protection Manager (CFPM) that was registered with the State at the time of inspection. Designated individual has a certificate from a food safety course, but is not registered with the State of Minnesota. Provided link to CFPM info site and portal for CFPM to register there. Once registered and a Certificate is obtained, post the certificate in establishment to be verified by inspectors during inspections. Maintain CFPM current at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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.)
Inspector’s notes
Cooked white rice (131F) and cooked black beans (130F) were observed improperly hot holding on the Warming Table at the time of inspection. Discussed this with Person In Charge, who stated that the foods were recently placed on the table after the lunch rush. A discard time was set for 4 hours from the time the foods were placed on the table since it was not known when the foods dropped below the 135F temperature. Maintain all hot TCS foods at 135F or hotter at all times.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only order takeaway containers that are compliant with the City's Green to Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Pico de Gallo (47F), shredded cheese (52F) and guacamole (47F) were observed improperly cold holding in the Cold Table at the time of inspection. Operator set a 4 hour discard time from the time they placed the foods on the Cold Table since it was not known when the foods went above 41F. Maintain all cold TCS foods at or below 41F at all times.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
Inspector’s notes
There is no reminder stating that food served raw or undercooked may increase risk of foodborne illness for the online menu. Foot note must be provided for all menus for the raw tuna that is served on the menu. Provided a guidance document for consumer advisory statements required by the State of MN. Provide consumer advisory on online menu, maintain and update with any additions that require consumer advisory.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only re-order takeaway containers that are compliant with the City's Green to Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sour Cream (55F), Jack Cheese (56F), Queso Fresco (53F), and Ahi Tuna (55F) in the Cold Table on the serving line was observed above 41F at the time of inspection. Foods were put out on the table 1 hour in advance. Chef set a discard time for 4 hours from the time that the foods were put out on the table as a method of correction. Maintain all cold, TCS foods at 41F or below for food safety.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
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.)
Inspector’s notes
Cooked Pinto Beans (126F), Cooked Rice (130F), Queso (119F), and Cooked Black Beans (125F) were observed improperly hot holding at the time of inspection. Foods were placed on the warming line approximately 1 hour before, so Chef reheated the Pinto Beans to 180F and the Black Beans to 194F as a corrective measure. The other foods were opted to be discarded 4 hours from the time that they were placed there. Maintain all Hot TCS Foods at 135F or higher at all times.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Cut tomatoes were measured at 46F-48F at the time of inspection, 5.5 hours after they were cut. They were stored in a large container Discussed with Chef that foods that are prepared at room temperature need to cool to 41F or below within 4 hours. Because the cooling window was missed, it was not guaranteed that the food was safe. Chef opted to discard the product. Cool foods prepared at room temperature to 41F or below within 4 hours. Retrain staff to employ faster cooling methods for products.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cut tomatoes were improperly cooling in a deep 6 inch container in the Walk In Cooler. Other foods that were prepared from hot were observed cooling in shallow pans in the Walk In Cooler. Discussed with Chef that they should also use the same shallow pans to cool foods that are prepared at room temperature to accelerate cooling. Retrain staff to use faster cooling methods for cold and hot TCS foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.