Flooring in the basement is peeling away, exposing rough concrete. Repair or replace flooring with an approved finish. Consult the inspector as needed. Floor tile around the dish area is chipped, cracked, and in some cases, completely coming off the subfloor. This has resulted in the subfloor being exposed and the area being uncleanable. Re-tile this area to provide a smooth and cleanable surface and to prevent further damage to the subfloor. This violation has been ongoing for three inspection cycles. Further non-compliance may result in citation or further administrative action.
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 4626.0955ACleaning 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
Open sleeves of takeout packages are stored in the unfinished basement. Signs of pest activity are also in this area. Remove all uncovered single-use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.
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.
Flooring in the basement is peeling away, exposing rough concrete. Repair or replace flooring with an approved finish. Consult the inspector as needed. Floor tile around the dish area is chipped, cracked, and in some cases, completely coming off the subfloor. This has resulted in the subfloor being exposed and the area being uncleanable. Re-tile this area to provide a smooth and cleanable surface and to prevent further damage to the sub floor. This violation has been ongoing for three inspection cycles. Further non-compliance may result in citation or further administrative action.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Multiple shelves are being lined with used cardboard. This material is absorbent and attractive to pests. Remove the used cardboard and discontinue this practice. Multiple pieces of equipment, such as the ice machine and dishwasher still had the shipping tape wrapped on them, creating an uncleanable surface. Remove this material from the equipment.
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
Chef knives were stored between coolers, up against dirty surfaces. Discontinue this practice; instead, store knives 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A bottle of spicy mayo sauce was stored on the counter when not in use observed at 58 degrees F. Either store the bottle inside the cooler when not in use or mark it with a time stamp and ensure time is properly managed. Raw beef is stored within the topside cooler stocked above the stock line, holding at 44 degrees F. This violation has now been cited two years in a row. Continued non-compliance may result in a citation or further administrative action.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
House-made TCS foods such as cooked chicken and prepared coleslaw were not date-marked. Ensure that all TCS foods that hold overnight are labeled with a date and not held beyond 7 days. This violation has now been cited two years in a row. Continued non-compliance may result in a citation or further administrative action.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Concentration of chlorine in the wiping cloth bucket was over 200 ppm. Reviewed mixing and testing sanitizer solution with the manager. Ensure that this sanitizer is maintained between 50-200 ppm.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility uses both chlorine and quat for sanitizing but has a test kit for neither. Obtain and regularly use these testing kits to ensure the proper concentration of sanitizer is being used.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
All cooked chicken that had been cooked earlier that day was holding between 72-109 degrees F. Reviewed cooking time with the owner and moved all of the food to time management. Troubleshoot the upright unit and decrease batch size if needed to ensure that all hot held TCS foods are holding at or above 135 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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Bags of raw cut pork are stored above lettuce in the walk-in cooler downstairs. Ensure that all raw animal foods are stored in a way that prevents contamination with 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.
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
Numerous core food safety risk factors such as temperature control, date marking and sanitation are not being managed each shift resulting in multiple high priority food safety violations. Ensure that core food safety risk factors are being managed each shift.
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.
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
Open sleeves of takeout packages are storing in the unfinished basement. Signs of pest activity also in this area. Remove all uncovered single use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
There are multiple wall coverings in the basement that are not fully finished allowing for pest entry. Ensure that all walls and wall/floor junctures are tightly sealed and finished to prevent pest harborage opportunities. Floor tile around the dish area is chipped, cracked, and in some cases completely coming off of the sub floor. This has resulted in a the subfloor being exposed and the area being uncleanable. Re tile this area to provide a smooth and cleanable surface and to prevent further damage to the sub floor.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Multiple shelves are being lined with used cardboard. This material is absorbent and attractive to pests. Remove the used cardboard and discontinue this practice.
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
Bottle of mayo sesame sauce is storing on the counter top. Either create and follow proper procedures to use time as a public health control or store TCS foods at or below 41 degrees F. within mechanical refrigeration. Coleslaw stacked above the fill line in small prep cooler measured at 49 degrees F. Proper stocking on the prep cooler was reviewed, all other foods temped below 41 degrees F. Ensure that all cold TCS foods are holding at or below 41 degrees F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Large tub of mixed coleslaw was storing in the basement walk-in cooler without date marking. Ensure that all TCS foods that are made in house and stored overnight are date marked.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No testing device is onsite to measure the maximum surface temperature inside the machine during a cycle. Testing devices reviewed with the manager. Ensure that a testing kit is onsite for measuring the maximum water temperature during a cycle.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Manger holds a Certified food manager coursework certificate but hasn't translated this to a MN state certified food manager certificate. Ensure that at least one employee holds a MN state certified food protection manager certification.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on site. Reviewed the logging requirements with the manager and a sample employee illness log is being provided with this report. Ensure that a employee illness log is maintained on site and is available to all persons in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Open sleeves of takeout packages are storing in the unfinished basement. Signs of pest activity also in this area. Remove all uncovered single use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.
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.
Wall near the back of the walk-in cooler is falling apart exposing the interior of the wall and providing a pest entryway. Fix the wall.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Live mouse found in the basement near the hole in the wall. Work with pest control operator to ensure that all pests are trapped and removed from the facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.