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
Observed no one in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure someone, who is involved with the day-to-day food operations and has the authority to direct food safety procedures, obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site. PIC stated he is signed up for a class.
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.
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
Observed no one in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure someone, who is involved with the day-to-day food operations and has the authority to direct food safety procedures, obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site.
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
Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed written procedures were not filled out at time of inspection. Ensure written procedures for time as a public health control are on site, and employees are trained on the procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed large prep cooler was not holding food above 41F. Observed small salad cooler in disrepair. Ensure there is sufficient capacity for cold-holding foods.
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
Observed time/temperature controlled for safety foods holding at 45F-46F in prep cooler. PIC discarded foods. Ensure all cold-holding foods are at 41F and below to prevent pathogen growth.
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
Observed no one in charge of food operations at this location with a Minnesota Food Protection Manager Certificate (CFPM). Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site. See CFPM information here.
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
Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain>medical conditions.
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
Observed time/temperature controlled for safety (TCS) foods in cold-holding units at salad cooler and bottom of prep cooler above 41F. Temperatures are listed in the measurements section of the report. Discussed cold-holding temperatures with PIC at time of inspection. PIC moved foods which were 44F and below to the walk-in and discarded the rest. Ensure time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. Discussed using time instead of temperature, or Time as a Public Health Control (TPHC) with PIC at time of inspection. No written procedures for TPHC on site, and empanadas were not marked for the time they were removed from temperature control. Emailed procedures with 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed salad cooler with broken gaskets and holding food above 41F. Observed prep cooler with broken drawers and gaskets holding food above 41F. Observed unused two door cooler. Ensure all equipment is maintained in good repair, replaced or removed.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw sausage stored above ready to eat foods like carrots and flans. Observed raw in-shell eggs above bottled wines. Ensure raw animal foods are separated from ready to eat foods. At time of inspection raw animal foods were moved.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedures for Time as a Public Health Control being used for the multiple trays of empanadas at 70-75F out of mechanical cold holding. Food was marked correctly at time of inspection. Emailed written procedures with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed both prep coolers holding foods above 41F. These are the only prep coolers in the kitchen. Ensure there is sufficient capacity for cold-holding foods.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed several trays of empanadas using time as a public health control without being marked for the time removed from temperature control. Ensure time/temperature controlled for safety (TCS) foods out of mechanical temperature control are marked for the time they are removed from temperature control and discarded or sold within four hours. At time of inspection PIC marked the items for the time they were removed from temperature control.
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
Observed no log for employee illness symptoms and reportable diseases being kept on site. Ensure a log is kept and employee illness symptoms that pertain to food borne illnesses are recorded properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed violations pertaining to cold-holding of time/temperature controlled for safety foods, raw animal foods stored above ready to eat foods, and undeclared raw animal foods on the menu. Ensure the person in charge is trained and able to demonstrate their responsibility for safe food practices.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed three compartment sink sanitizer tested at 0ppm. Ensure food contact surfaces are sanitized after being cleaned. At time of inspection PIC replaced the empty sanitizer bottle attached to the dispenser.
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 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
Observed no one in charge of food operations at this location with a Minnesota Food Protection Manager Certificate. Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin-tipped temperature device available. Ensure at least one thin tipped temperature device is provided for taking the temperature of thin foods like pizzas and empanadas.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed dumpster area was dirty with leaking substances on ground. Refuse items are shared with the other businesses in the building. Ensure they are maintained clean and covered.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedures for Time as a Public Health Control being used for the empanadas and pizza. Food was marked correctly at time of inspection. Emailed written procedures with previous report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed no one in charge of food operations at this location with a Minnesota Food Protection Manager Certificate. Ensure some one who is involved with the day-to-day food operations and has the authority to direct food safety procedures obtains the Minnesota Certified Food Protection Manager Certificate, and a copy is posted on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple treys of empanadas all 70-74F, on speed rack out of temperature control. Observed prep cooler #2 beside cook line was holding time/temperature controlled for safety (TCS) foods above 41F. Temperatures are listed in measurements section of this report. Discussed cold-holding temperatures with PIC. PIC discarded empanadas (10x treys of cooked empanadas). PIC discarded TCS foods from prep cooler. Ensure TCS foods are at 41F and below and under mechanical refrigeration to prevent pathogen growth. Discussed using time instead of temperature, or Time as a Public Health Control (TPHC) with PIC at time of inspection. No written procedures for TPHC on site, and empanadas were not marked for the time they were removed from temperature control. Emailed procedures with report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler #2 on cook-line was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure all equipment is maintained in good repair.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw in-shell eggs stored above milk, and bottled drinks in walk-in. Ensure raw animal foods are stored properly so they do not contaminate other ready-to-eat foods. Discussed with PIC to move eggs to the bottom shelf.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory on paper menu or online menu for raw eggs used in Creaser dressing. Ensure a consumer advisory is listed on the menu along with a notation on each item which can have undercooked animal foods to ensure consumers are notified of the risk of food borne illness when eating these products. Statement should say, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin-tipped temperature device available. Ensure at least one thin tipped temperature device is provided for taking the temperature of thin foods like pizzas and empanadas.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed single-use articles stored on ground in back storage area. Ensure single-use items are stored 6 inches off the ground and in their protective covering.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed dumpster area was dirty with leaking substances on ground. Refuse items are shared with the other businesses in the building. Ensure they are maintained clean and covered.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Minnesota Certified Food Protection Manager certificate posted. Observed PIC had signed up for a class. Ensure Certified Food Protection Manager certificate is posted upon receipt.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed sanitizer bucket in handwashing sink next to dish machine. PIC moved and posted sign to remind employees to keep the hand washing sink free of items.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Minnesota Certified Food Protection (CFPM) certificate posted for anyone. Ensure someone who works at the location and has the ability to oversee daily food operations, and food employees has their Minnesota Certified Food Protection Manager Certificate posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed two sanitizer buckets inside the hand sink near the dish machine. Ensure handwashing sinks are kept accessible and used only for handwashing purposes. At time of inspection the person in charge moved the buckets.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed no test kit for the sanitizer in the three compartment sink. The person in charge stated he ordered the kits. Ensure there is a test kit for each type of sanitizer used in the facility.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed empanadas and pre-assembled pizzas being held out of temperature control without being marked for time. Ensure all Time/Temperature controlled for safety foods which are being held out of temperature control are marked for the time to be discarded and written directions are being followed. At time of inspection the person in charge marked the food with two hours to be discarded.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedure for using time instead of temperature control for the pizza and empanadas. Ensure written procedures or directions are maintained and followed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no one with the Minnesota Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee food operations and employees has the Minnesota Certified Food Protection Manager Certificate posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed food employee fill pitcher with water from handwashing sink. Discussed with the manager at time of inspection, and food employee. Ensure handwashing sinks are used only for hand washing.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed food employee change tasks from putting food away in walk-in to cutting tomatoes, and put on gloves without washing hands. Manager spoke with employee at time of inspection who removed gloves and washed hands. Ensure handwashing is being done prior to putting on gloves, or when changing tasks.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed food employee recontaminate their hands when washing by turning off faucet with just washed hands. Inspector demonstrated proper handwashing procedures to employees. Employee then rewashed hands using proper procedures.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cut peppers being stored in "Fish Guys" plastic tote. Ensure food storage containers are easily cleanable. Discussed with the person in charge at time of inspection, they moved the peppers to a food-grade container.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed empanadas are held out of temperature after going through an initial bake and then reheated per-service. Temperature 1.5 hours after cooling began was 70F. At time of inspection the person in charge (PIC) stated they stay on the speed rack for four hours and then are discarded. Observed no written procedure and items were not marked for time. At time of inspection PIC marked the empanadas for time. Written procedures were emailed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.