minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs were observed hanging on oven door handles. The MOD was advised to ensure tongs and other utensils are not stored on oven door handles and instead are kept on clean, sanitized surfaces.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed small gaps/openings around plumbing pipes extending from the wall beneath the bar sinks. The MOD was advised to ensure these areas are properly sealed around the pipe chase or behind the escutcheon plates.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed several spray bottles containing cleaning chemicals that were either unlabeled or incorrectly labeled. The MOD was advised to ensure all containers holding chemical solutions, including spray bottles, are properly labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Establishment has a consumer warning at the bottom of their menu, but the warning is missing the disclosure part and the asterisks next to menu (burgers, steak, etc.) the consumers can order to be served as undercooked. Informed the MODs to ensure they immediately update their menus (both online and hard copies) to include the disclosure part that's currently missing from their menus
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the hood canopy section above the cooking range to be extremely soiled and needed cleaning. Informed the MODs to ensure they properly clean the hood canopies and maintain them clean and free of smoke and grease buildup.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Dirty or moldy caulking observed at the three-compartment sink and dishwash area. Informed the MODs to ensure they remove the moldy caulking/duct-tape and properly re-caulk the sink-wall juncture with clean, mold-resistant silicone caulking.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
The handwash sink on the east/Marquette Ave side of the bar does not have splash guards. Informed the MODs to ensure they install splash guards at the handwash sinks to prevent splash contamination of clean equipment and glasses stored next to the handwash sinks
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed the concentration of the quat solution in the sanibuckets to be higher than 400 PPM. Informed the managers on duty (MODs) to ensure they monitor and maintain the concentrations of quat sanitizer solutions to be between 200 to 400 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed some sections of the bar missing approved base coving. Informed the MODs to ensure they install approved base coves in the bar and any other food prep or service area that currently doesn't have an approved coving.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed the walls in some sections of the bar to be missing approved and washable wall surfaces (FRP, etc.) Informed the MODs to ensure they install approved and washable wall surfaces installed throughout the bar area, especially behind the bar coolers and bar glass washer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temps of several TCS foods (turkey at 51*F, chicken at 44, etc.) in different coolers in the kitchen had temps above 41*F. Informed the manager on duty (MOD) to move any TCS foods that have been in those coolers for less than 1-2 hours, and immediately discards any TCS whose temps have been above 41*F for more than 3-4 hours.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Establishment had a consumer warning at the bottom of their menu, but the warning was missing the disclosure part and the asterisks next to menu items (burgers, steak, etc.) that consumers could order to served raw or undercooked. Informed the MOD to immediately update their menu to include these additional consumer warning info/parts missing
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Several faucets in the bar and dishwashroom area were leaking and not closing properly. Informed the MOD to ensure they repair the faucets and ensure they close properly without any leaks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Several spray bottles holding chemical solutions were observed in the bar areas without any labels. The spray bottles were immediately labelled
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The hood canopy was extremely soiled and needed cleaning. Informed the MOD to ensure they clean the hood canopy and other non-food contact surfaces such as exteriors and behind cooking equipment and pipes, and keep them clean and free of grease buildup and debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
- The PSI gauge of the dish machine was broken and not moving during the rinse cycle. - The top cover of one of the bar coolers was missing. - One of the prep coolers had a condensation leaks coming from the compressor Informed the MOD to ensure these equipment are serviced and/or replaced to address and correct these issues
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Parts of the wall behind the bar equipment including the glasswasher were missing approved flooring materials (drywall, FRP, etc.) and had exposed studs. Informed the MOD to ensure the required approved wall materials installed throughout the bar area, especially behind the plumbing equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.