Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Housemade Salsa Verde (47F) and Salsa Roja (48F) were observed improperly cold holding in the Salsa Bar at the time of inspection. Ice was observed placed underneath the pans in the bottom of the bar. Discussed with CHef that salsas made in house must be kept cold at 41F or lower at all times. Discussed alternative methods, such as using Time as a Public Health Control (TPHC) to allow food to be kept out of temperature control and used up within 4 hours. Either keep foods cold at 41F or lower or use the TPHC provided to keep foods in the Salsa Bar. Set a discard time to dispose of product being improperly cold held for 4 hours from the time that it was placed in the Salsa Bar. Attached a copy of the TPHC plan template with the emailed routine inspection report and chef printed out the TPHC plan on site during follow-up to complete. Maintain salsas cold at 41F or lower under mechanical refrigeration or use under Time as a Public Health Control. If using TPHC, complete plan, keep a copy on site for inspectors to review during inspections, and follow plan accordingly.
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 4626.0033APermits, 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 current Certified Food Protection Manager (CFPM) employed for the establishment at the time of inspection. Have a designated individual complete an approved course, pass the exam and then apply to the State of Minnesota to be registered. Information on CFPM is below: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to the State of Minnesota here:https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Employ at least one CFPM registered with the State of Minnesota and keep certification current at all times. Post certificate in establishment for inspectors to verify during inspections.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Ahi Tuna in reduced oxygen packaging (ROP) was observed improperly thawing in the prep sink at the time of inspection. Packaging was observed intact with instructions on the package stating, "Important notice: Keep frozen. Remove from packaging and thaw under refrigeration immediately before use". Fish was measured at 52F at the time of inspection. Discussed with Chef that thawing must be done with the air tight seal broken according to package instructions and the food must remain at 41F or lower at all times. Chef opted to discard product due to concerns of unsafe bacterial growth. Remove frozen fish from ROP packaging and thaw immediately before use or according to package instructions.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Salsa Verde (45F) and Salsa Roja (46F) were observed improperly cold holding in the Salsa Bar at the time of inspection. Discussed with Chef that salsas made in house must be kept cold at 41F or lower at all times. Discussed alternative methods, such as using Time as a Public Health Control (TPHC) to allow food to be kept out of temperature control and used up within 4 hours. Either keep foods cold at 41F or lower or use TPHC provided to keep foods in the Salsa Bar. Set a discard time to dispose of product being improperly cold held for 4 hours from the time that it was placed in the Salsa Bar. Attached a copy of the TPHC plan with the emailed report. Maintain all cold TCS foods at 41F or lower 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked rice and cooked pork was observed improperly cooling in the Back Reach In Cooler at the time of inspection with sheet pans being stacked on each rack with no space in between to allow rapid cooling. Discussed with Chef that to cool foods rapidly, there must be adequate air circulation between pans, otherwise they will continue to keep the foods near each other warm and slow cooling. Chef rearranged rack so that there was space between pans. Retrain staff to unstack and spread out sheet pans of hot food for most rapid cooling.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log available at the time of inspection. Went through employee illness symptoms and reportable illnesses with Person In Charge and provided employee illness log from MDH with emailed report. Keep an employee illness log and have it available upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
A vacuum sealer was observed on the counter of the facility at the time of inspection. When asked what it is used for, manager stated that they were not using it currently. Discussed with manager that any vacuum sealing (reduced oxygen packaging) must be done with an approved HACCP plan by the City of Minneapolis before this equipment can be used on site. Since it was currently not being used, remove the item from the premise.
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 4626.0033APermits, 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 current Certified Food Protection Manager (CFPM) employed for the establishment at the time of inspection. Have a designated individual complete an approved course, pass the exam and then apply to the State of Minnesota to be registered. Information on CFPM is below: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to the State of Minnesota here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Employ at least one CFPM registered with the State of Minnesota and keep certification current at all times. Post certificate in establishment for inspectors to verify during inspections.
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.