Hand soap dispenser was empty at the main handwash sink in the back dishroom area at the time of inspection. Provide soap at handwash station and maintain at all times during operation.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Single-use towelling was not stocked at handwash sink in basement kitchen area. Keep supply of paper towelling at handwash sink at all times during operation to encourage 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Bleach sanitizer test kit was not available for testing the low temperature dish machine in the basement prep area. Discussed with Person In Charge that a test kit is needed for the dish machine to ensure it is properly sanitizing dishes. Provide and maintain test kit on site at all times.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Bleach sanitizer test kit was not available for testing the low temperature dish machine in the basement prep area. Discussed with person in charge that a test kit is needed for the dish machine. Provide and maintain on site.
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
Staff were observed assembling garnished drinks with bare hands. Discussed with Head Chef that bare hand contact is not allowed for foods that are ready to eat, which includes drink garnishes, and ice that are dropped into drinks or consumed with the beverage. Retrain staff to assemble drinks without touching garnishes through using gloves, utensils or tongs. Discontinue touching ready to eat foods, including garnishes and ice, 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Handwash sink did not have single-use towelling available at the time of inspection. Provide supply of single-use towels to encourage employees to wash hands frequently and maintain.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Garbage bin was observed stored in front of the handwash sink at the time of inspection. Inspector had to move bin to be able to wash hands. Keep handwash sink clear for employees to wash hands 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.