The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker (in the basement) and above cooler and at water heater areas. - Damaged wall and floor in women's rest room (first floor) - Wooden panel on the beer cooler damaged and need repair
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Area underneath liquid Cabon dioxide cylinders, water heater and areas at fountain soda boxes station need thorough cleaning.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use 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.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Singled service items Crystal Clear plastic cups in cardboard boxes still found stored on the floor in the back kitchen area. Note: Store them on shelf at least 6 inches off the floor.
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.
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
Consumer advisory is incomplete- disclosure is still missing from the menu for the Hamburger that is served undercooked. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report again.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Stained cutting boards on the cook line still not fully and thoroughly cleaned. Note: Clean thoroughly to eliminated stain
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
Ice scoop still found stored atop on the ice maker, unprotected from dust contamination. Note: PIC cleaned and relocated onto 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.
The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker area in the basement. - Damaged wall and floor in women's rest room (first floor) - Wooden panel on the beer cooler damaged and need repair
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Area underneath liquid Cabon dioxide cylinders, water heater and areas at fountain soda boxes need thorough cleaning. - Mold growth seen at 3-compartment and prep sinks junctures. Note: 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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use 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.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Singled service items in cardboard boxes found stored on the floor in the back kitchen area. Note: Store them at least 6 inches off the floor.
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.
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
Consumer advisory is incomplete- disclosure is missing from the menu for the Hamburger that is served undercooked. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report.
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.
Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
Inspector’s Notes
Observed stained cutting boards on the cook line. Note: Clean thoroughly to eliminated stain
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed stained cutting boards on the cook line. Note: Clean thoroughly to eliminated stain
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
Ice scoop found stored atop on the ice maker, unprotected from dust contamination. Note: PIC cleaned and relocated onto clean container.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Food residue build-ups observed on the dishwasher. Note: 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.
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
Hand drying device/ machine battery was out and found not working. No other hand drying towel also provided for hand sink located downstairs men's bathroom. Note: Replace the battery or provide paper towels.
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s Notes
The missing exhaust filter cell (1) under the hood still not replaced. Note: Replace it.
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.
The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker area in the basement. - Damaged wall and floor in women's rest room and downstairs in the basement not repaired (first floor) -
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Areas underneath liquid Cabon dioxide cylinders at fountain soda boxes areas need thorough cleaning.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times. Note: PIC relocated them for correction.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Non-compliant #6 clear plastic cups still found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report again.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1555Cleaning and sanitizing
Official Wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s Notes
Men's rest room door still missing. Note: Repair/ and replace
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 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Singled service items in cardboard boxes still stored on the floor in the back kitchen area and in the basement. Note: Store them at least 6 inches off the floor.
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.
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
Disclosure (that stating the Hamburger is raw or undercooked) is missing from the consumer advisory on the menu. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report.
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
Disclosure (that stating the Hamburger is raw or undercooked) is missing from the consumer advisory. No asterisk also provided that directing the consumer to a footnote stating the food is raw or undercooked. Note: For details, please see the consumer advisory sent with the report.
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 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Singled service items in cardboard boxes still stored on the floor in the basement. Note: Store them at least 6 inches off the floor.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Foods in cardboard boxes still stored directly on the floor in the walk-in cooler and freezer. Fountain soda boxes) also found stored on the floor at the dry storage area. Note: Store all at least 6 inches off the floor.
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 4626.0033APermits, 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
Current state of Minnesota health department certified food protection manager (CFPM) still not hired for the facility's food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s Notes
One missing exhaust filter cell under the hood still not replaced. Note: Replace it.
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.
Address the following items: - Damaged floor tiles seen at ice maker, and mop sink areas. - Ceiling tiles damaged/ and missing above ice maker in the basement. Note: Repair/ replace. - Observed damaged walls and wall covings at walk-in coolers areas. - Wall and floor damaged in women's rest room (on the first floor). Note: Repair
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Dust build-up still observed on the walls and ceiling in the kitchen, around the A/C. Areas underneath liquid Carbon dioxide cylinders and at fountain soda boxes shelf areas were also very dirty and need thorough cleaning.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all time
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official Wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s Notes
Stained cutting board at pizza station till not cleaned. Note: Clean thoroughly to eliminate stains
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Non-compliant #6 clear plastic cups still found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report again.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required
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 4626.1555Cleaning and sanitizing
Official Wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s Notes
Men's rest room door still missing. Note: Repair/ replace
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s Notes
The missing one exhaust filter cell under the hood still not replaced. Note: Replace it.
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
No current state of Minnesota health department certified food protection manager (CFPM) hired for the facility food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Address the following items: - Damaged floor tiles seen at ice maker, and mop sink areas. - Ceiling tiles damaged/ and missing above 3- compartment sink and need replacing. - Observed damaged walls and wall covings at walk-in coolers areas. - Wall damaged in women's rest room. Note: Repair
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed dust build-up on the walls and ceiling throughout the kitchen and around the A/C. Areas underneath liquid Carbon dioxide cylinders and at fountain soda boxes shelf areas were very dirty and need cleaning. Note: 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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Foods in cardboard boxes stored directly on the floor in the walk-in cooler and freezer. Fountain soda boxes) also found stored on the floor. Note: Store them off the floor at least 6 inches.
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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Liquid butter and water in squeeze bottles on the cook line not labeled. Note: Label them at least with the food common name for easy identification.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed one employee preparing salad platter with bare hand, without glove use. Note: All ready-to-eat foods need to be handled with gloves or other food utensils.
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 4626.0275ECleaning and sanitizing
Official Wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
Ice scoop stored in Ice maker. Note: Discontinue storing scoop in ice maker. Note: PIC removed and relocated onto clean container after cleaning.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official Wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s Notes
Stained cutting board observed in use at pizza station. Note: Clean thoroughly to eliminate stains
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Non-compliant #6 clear plastic cups found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required.
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 4626.1555Cleaning and sanitizing
Official Wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s Notes
Men's rest room door was missing. Repair/ replace
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 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Singled use items in cardboard boxes stored on the floor in the basement. Note: Store them at least 6 inches off the floor.
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.
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
Disclosure ( that stating the food /Hamburger is raw or undercooked) is missing from the consumer advisory. No asterisk also provided that directing the consumer to a footnote stating the food is raw or undercooked. Note: For details, please see the consumer advisory sent with the report.
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 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
As discussed, and observed, there is an overall lack of active managerial control in the facility. Note: For details, please see the duties of the person in charge fact sheet sent with the report.
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
No current state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: For details, please see the following link- Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s Notes
One exhaust filter cell is still missing under the hood. Note: Replace it.
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.
-The FRP above heating lamp still loose and need securing. -Damaged floor tiles seen at ice maker and mop sink areas. -Ceiling tiles missing above back walk-in cooler and need replacing. -Roof leaking in the beer walk-in cooler and need repair.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Dust builds up seen on the walls and ceiling throughout the kitchen and around the A/C. Areas at/ and underneath liquid Carbon dioxide cylinders and fountain soda boxes shelf are very dirty and need cleaning. Note: 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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Foods in cardboard boxes stored directly on the floor in the walk-in cooler and freezer. Note: Store them off the floor at least 6 inches.
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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Liquid butter and water in squeeze bottles on the cook line not labeled. Note: Label them as required for easy identification.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Observed wet wiping cloths held on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use 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.