There were chipped and missing tiles in some areas of the kitchen. The poured flooring downstairs by the back coolers is no longer a smooth and easily cleanable surface. Repair or replace all wall and flooring finishes as needed throughout the facility. Consult the inspector as needed, especially as it pertains to the poured floors.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Multiple shelves throughout the prep kitchen and walk-in cooler were rusting. Refinish or replace these shelving units to prevent contamination from rust.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods, such as yogurt and brie, were being stored within their topside cooler pans well above the fill line or in a manner that is ineffective at maintaining temperature. Temperatures ranged from 46-50 degrees F for these foods. Stock times were verified, and proper refrigeration use was reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The interior of the keg/beer cooler, including the diamond plate flooring, walls, and keg savers, was soiled with build-up, debris, and mold-like accumulations. Clean and maintain clean.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs were stored on the oven handle when not in use. Discontinue this practice, instead storing all in-use utensils in a clean and dry location.
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.
There were chipped or missing tiles from some areas of the kitchen. The poured flooring downstairs by the back coolers is no longer a smooth and easily cleanable surface. Repair or replace all wall and flooring finishes as needed throughout the facility. Consult the inspector as needed, especially as it pertains to poured floors.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Short ribs observed to be still cooling overnight. Food was discarded during the inspection. Ensure that all TCS foods cool within the time and temperature parameters above. Effective shallow pan cooling method was reviewed.
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
Short ribs were cooled overnight in a covered container. Ensure that cooling foods remain uncovered to help facilitate 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.
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
Multiple shelves throughout the prep kitchen and walk-in cooler were rusting. Re-finish or replace these shelving units to prevent contamination from rust.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Line cook observed handling bread with bare hands. Manager indicated bar employees handle garnishes with their bare hands. Hand hygiene was re-trained during the inspection. Ensure that employees are not touching ready to eat foods with their bare hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The dessert cooler on the left-hand side of the cook line had multiple TCS foods holding at 50 degrees F. These items were filled above the stock line and within containers in a way that was ineffective for this cooler unit type. Troubleshooting tactics were reviewed with management. Ensure that all cold TCS foods are stored at or below 41 degrees F.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
No concentration of sanitizer was measured at the triple sink dispenser. Bottle of sanitizer appeared empty. Troubleshooting tactics were reviewed during the inspection. Ensure that this dispenser can dispense an approved concentration of sanitizer.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Used salad mixing bowl was sitting on top of the prepped radishes inside the salad topside cooler. Bowl was moved to an appropriate location during the inspection. Ensure that in-use bowls are not nesting on top of ready to eat foods.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Interior of keg/beer cooler including the diamond plate flooring, walls, and keg savers were soiled with build up, debris, and mold like accumulations. Clean and maintain clean.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs storing on the oven handle when not in use. Discontinue this practice and instead store in-use utensils in a clean and dry location.
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.
Some tiles in the back prep area are cracked. Repair or replace flooring sections throughout the facility to maintain a smooth and easily cleanable surface.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Water temperature at the hand sink in the kitchen measured at 85 degrees F. Increase the water temperature to ensure the water at each hand sink is supplied between 110-130 degrees F.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
The shellstock tags for the past couple of months were in a container upstairs in a small bin. These tags were missing many dates of last sale and were not well organized. The system downstairs for the older tags was effective and well organized. Maintain the most recent tags (last 90 days) in a chronological fashion and include date of last sale on all the tags.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Multiple examples of acidified vegetables holding beyond 7 days. Either treat these as TCS foods and discard after 7 days or pursue an approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quat sanitizer at the triple sink was measuring lower than approved. Service call was to be placed and the sink not used for sanitizing until the sanitizer is dispensing at an approved concentration. Ensure that these sanitizer is dispensing between 150-400 ppm.
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
Multiple chemical spray bottles at the bar area were not labeled. Label all chemical spray bottles with the common name of the chemical.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Multiple examples of in use utensils such as tongs or knives storing in areas that allow for contamination such as wedged under cutting boards, under the panni press, hanging on the oven handle, and and in a container of water. Proper in-use utensil storage was reviewed with the manager. Ensure all in-use utensils are stored in a clean and dry location and changed every four hours if stored at room temperature.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing reminder signage missing from the bathroom. Ensure that all hand sinks have handwashing reminder signage near them.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Some tiles in the back prep area are cracked. Repair or replace flooring sections throughout the facility as needed.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Multiple examples of rubber spatulas, whisks and other smallwares that had become burned, chipped, or cracked. Some were discarded during the inspection. Ensure that all food contact surfaces are smooth and easily cleanable.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Water at the main kitchen hand sink was measured at 55 degrees F. Ensure that mixed water between 100-130 degrees F is supplied to all hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Line cook observed wearing two sets of gloves, shedding the top layer after cracking a shelled egg then continuing to handle foods and equipment after putting on another layer of gloves. Employees need to wash their hands between glove changes to prevent contamination from one glove to the next.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
large opened bag of oysters in the walk-in cooler downstairs didn't have it's shellstock tag with them. When splitting a bag provide a copy of the tag at each location of that batch to ensure that co-mingling of separate batches doesn't occur.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The only hand sink on the cook line had a dirty mop head and a gallon container of chemical stored inside it. Ensure the hand sinks are clean, accessible and only used for hand washing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Multiple examples of different acidified vegetables were storing throughout the coolers holding well beyond 7 days. This is a process that requires a HACCP plan and a variance. Discontinue immediately and reduce to 7 days of holding or submit a HACCP plan to inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is using time as a public health control for holding butter and cooked hashbrowns, however neither is being held correctly. Create written procedures for using time as a public health control, train on them and follow them. Template is being provided with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
In-between glove changes the line cook dip his hands in the sanitizer bucket as a replacement for hand washing. Discontinue this practice and instead properly wash hands when they become contaminated including in-between glove changes.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Critical food safety risk factors such as hand hygiene and time management of TCS foods are not being managed on a shiftily basis. Ensure that someone within the leadership team is providing effective oversight to food handlers during all shifts.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Multiple species of shellstock holding in the walk-in cooler without their tags. Ensure that a copy of the tag is kept with each shellstock species batch until sold or discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The topside unit near the hand sink in the kitchen was holding TCS foods such as cooked beets, boiled eggs and goat cheese between 43-45 degrees F. Additionally the lower reach-in unit in the food prep space was holding cooked crème desserts at 45 degrees F. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Multiple coolers unable to hold cold TCS foods at or below 41 degrees F. Lower reach-in cooler near the main kitchen hand sink has an interior door panel missing. Ensure that all refrigeration is properly working.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
There was a dirty cup in the hand sink behind the bar during the inspection. Cup was moved. Ensure that all hand sinks remain accessible for hand washing and are only used for hand washing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Multiple examples of TCS foods holding well beyond 7 days. It was unclear if the date marks had not been updated for some food containers. Ensure that all TCS foods are accurately date marked and not holding beyond 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Multiple examples of different acidified vegetables were storing throughout the coolers holding well beyond 7 days. This is a process that requires a HACCP plan and a variance. Discontinue immediately and reduce to 7 days of holding or submit a HACCP plan to inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is using time as a public health control for holding butter and cooked hashbrowns, however neither is being held correctly. Create written procedures for using time as a public health control, train on them and follow them. Template is being provided with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Interior of the pasta roller was soiled with food debris when not in use. Ensure that all food contact surfaces are storing clean.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Cook was handling cooked French fries with his bare hands. Employee was instructed to discontinue and put on gloves. Ensure that all ready to eat foods are handling without bare hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Multiple examples of employees handling their cell phone then not washing hands before continuing with food prep tasks. Observed employee dip her hands into a sani bucket instead of washing her hands then continue onto food prep. Ensure that all employees are washing their hands when they become contaminated.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
No person in charge present during the inspection. Employees indicated that often times a person in charge will not arrive until after 11am which is hours after employees have arrived and service has been occurring. Ensure that someone is functioning as the person in charge during all hours of operation.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Multiple critical food safety risk factors such as temperature control, hand hygiene and date marking are not being managed on a shiftily basis. Ensure that someone within the leadership team is providing effective food safety training and oversight to food handlers.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.