Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
A handwash sign was observed missing from the back kitchen sink in the basement at the time of inspection. Provide a handwash sign at each handwashing sink notifying employees to wash hands. Maintain at all times.
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.
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 not a Certified Food Protection Manager (CFPM) with the State of Minnesota at the time of inspection. Chef is designated as the CFPM but has not registered with the State as the final step. Provided link to CFPM portal with emailed report for designated CFPM to register. Once certificate is obtained, post 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory was observed incomplete for the raw egg white drinks provided on the drink menu. Provided disclosure requirements to operator with emailed report. Either: 1. List the drinks on the menu by name, asterisk them, and provide complete consumer advisory 2. Use pasteurized egg whites, methylcellulose or aquafaba as a replacement for raw egg whites in these drinks
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
A handwash sign was observed missing from the back kitchen sink in the basement at the time of the inspection. Provide a handwashing sign at each handwashing sink notifying employees to wash their 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.
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 not a Certified Food Protection Manager (CFPM) with the State of Minnesota at the time of inspection. Chef is designated as the CFPM but has not registered with the State as the final step. Provided link to CFPM portal with emailed report for designated CFPM to register. Once certificate is obtained, post 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.
A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.
Inspector’s notes
Cooked Chicken and Brined olives were observed stored in reduced oxygen packaging (ROP) at the time of inspection. Discussed with Chef how long the foods had been in there and it was found that they were prepared on Monday, three days ago. Discussed with Chef that a HACCP plan is needed to use reduced oxygen packaging (ROP) in the establishment for longer than 48 hours. These packages were not labeled with the date and time the products were placed under reduced oxygen packaging (ROP) at the time of inspection. The only way to ROP without a HACCP plan is to follow 3-502.12F exactly. Chef removed the products from cooler and discarded them. Either discontinue using ROP processes in the facility without a HACCP plan, apply for a ROP HACCP plan before using ROP in the facility, or follow 3-502.12F exactly. If using 3-502.12F, the processes will be evaluated at each inspection to ensure compliance.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
There is a Certified Food Protection Manager (CFPM) for the establishment registered with the State of Minnesota (MN) but there was no certificate provided on site. Obtain and post CFPM certificate on site 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There was no consumer advisory provided for the raw salmon crudo menu item. Provided consumer advisory guidance document with emailed report. Provide a consumer advisory statement on the bottom of the menu and link it with an asterisk to the crudo item to ensure that customers are properly warned of the risk of foodborne illness associated with consuming raw animal 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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
Inspector’s notes
There were no records of freezing for salmon served raw in the establishment. Obtain records of freezing or pellet fed fish from supplier and keep available on site for inspectors to verify that the fish was properly frozen or fed to eliminate or destroy parasites.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
A handwash sign was observed missing from the back kitchen sink in the basement at the time of inspection. Provide a handwashing sign at each handwashing sink notifying employees to wash 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Food employee observed preparing and sorting through pistachios with bare hands on a sheet pan. When asked where the pistachios would be used, Chef replied that they would go in a salad that was ready to eat. Discussed with Chef that foods that are ready to eat and are not going to be cooked further cannot be touched with bare hands, as it is at high risk of spreading foodborne illness. Employee immediately discarded pistachios that were touched. Discussed with Chef to retrain all staff to ensure that they are not touching food that is ready to eat with bare hands. Discontinue handling ready to eat foods with 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.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Food employee was observed sorting pistachios with bare hands on a sheet tray. The employee was observed taking an amount of pistachios and putting them into their mouth with the same bare hand, then they continued sorting pistachios for service. Discussed with Chef and notified employee that this was not a safe practice, as staff can contaminate food with bare hands after touching their mouth. The tray of pistachios was discarded. Discussed with Chef that to correct this issue a discard of the food and washing hands before putting on gloves to work with the rest of the uncontaminated food must be done. Retrain staff to not touch food with bare hands and to not eat food that is going to be served to customers while preparing it. Designate areas for staff to eat and use methods that do not contaminate food when tasting.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
A shelf in the kitchen holding food containers and a shelf in the liquor storage area/office was observed with the lowest shelf at a height lower than 6 inches. Staff stated the shelf might have sunk with weight and that they would raise it to 6 inches. Ensure all shelving is 6 inches off the floor when holding food or equipment so that food is stored high enough and cleaning/monitoring under the shelves can be done to prevent harborage of pests.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
There is a Certified Food Protection Manager (CFPM) registered with the State of MN, but there was no Certificate provided on site. Obtain and post CFPM certification on site 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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Date marking system was observed being set for 8 days, with dates being calculated 7 days out. This does not include the date of preparation as day 1. Retrain staff on date marking to ensure that the prep date of food is being accounted for as day 1. Ensure this system is consistent with all staff and monitor dates to ensure that they are being used up within the 7 day requirement.
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.