1. Observed damaged wall/baseboard in office. Repair. 2. Observed missing ceiling tiles in kitchen. Replace. 3. Observed flashing piece on wall above mop sink ripping apart from wall. 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.
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
Missing asterisk next to some food items (Burgers, steak, bulgogi with sunny side egg, black bean huevos rancheros, and any items with undercooked egg, or eggs cooked to order). Include asterisk next to any item that is served undercooked or requested undercooked per customer.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Missing consumer advisory on online menu. Include asterisk next to food item and footnote on menu. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Keg cooler is in need of cleaning. 1. Observed mold buildup on walls, shelves, and exterior of beer lines. 2. Observed floor heavily soiled Clean and maintain.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed Foam-On-Beer (FOB) detector drain lines discharging into two waste-beer catch containers without the required air gap . The drain tubing was submerged below the liquid surface , which creates a potential back-siphon and contamination hazard to the FOB chamber and the draft-beer system. Provide a proper air gap between each FOB drain line and the waste-beer container. The tubing must be installed above the flood level rim of the container and must not be submerged at any time. Maintain the air gap during routine operations and cleaning.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
1. Observed damaged wall/baseboard in office. Repair. 2. Observed missing ceiling tiles in kitchen. Replace. 3. Observed light bulb out in back prep area. Replace. 4. Observed flashing piece of mop sink coming apart from wall. 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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Hand sink is not sealed to wall. Seal.
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
Measured food items in middle prep cooler above 41 degrees (see temps above). Items were stocked today. Discard or use within 6 hours of stocking. Repair asap and use time as a public health control until repaired.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
1. Observed floor of bar area especially under equipment with debris and trash. Clean and maintain. 2. Observed basement bathroom heavily soiled. 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed grill employee touch bun to butter it with bare hands. Discussed violation with employee. Bun was discarded. Bare hands are not allowed to be used when touching ready to eat food.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Missing common name of food on many items: salt, sugar, spices, red liquid, bulk bins. Label with common name.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed uncovered small containers of sugar and salt on shelf. Keep food covered.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed some food items with dates over 7 days: - Caesar dressing 10/31 - Siracha mayo and garlic mayo 11/4 - Charred tomato sauce 11/5 Instructed to discard. Be sure to check cooler daily to discard food items past 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pooled eggs covered while cooling in walk-in cooler. Lid was removed. Corrected on site. Food must be uncovered while cooling.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed mop sink clogged. Unclog.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
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 cardboard on shelf used as shelf liner. Remove cardboard as it is absorbent and cannot be cleaned.
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 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
Based on number and type of violations active managerial control is lacking. A person in charge must monitor staff to ensure employees are following and demonstrating food safety 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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There was no person in charge during majority of the duration of the inspection. A designated person in charge must be present at all times.
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.
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
Missing asterisk next to some food items (Burgers, steak, bulgolgli with sunny side egg, black bean huevos rancheros, any other item with undercooked egg, or eggs cooked to order) Include asterisk next to any item that is served undercooked or requested undercooked per customer.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Missing consumer advisory on online menu. Include asterisk next to food item and footnote on menu. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the entire keg walk-in cooler in need of cleaning. 1. Observed mold on the walls 2. Observed mold on exterior of beer lines 3. Observed mold on shelves 4. Observed heavily molded surface and inside condensate bucket on shelf 5. Observed floor heavily soiled. Clean and maintain.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
1. Observed soda gun nozzle in need of cleaning. Instructed to clean. 2. Observed can opener dirty with debris. Instructed to clean. Corrected 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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed basement toilet in need of cleaning. Clean.
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.
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
Missing paper towels in basement bathroom. Provide.
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 4626.1470BCleaning and sanitizing
Official wording
Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms
Inspector’s notes
No lighting in basement bathroom. Provide.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw eggs above cooked ham and turkey. Eggs were separated accordingly. Corrected on site.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
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.
1. Observed open area of wall under dish machine. 2. Observed metal piece pulling away from wall at mop sink. 3. Observed cracked light shields. Repair all.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
1. Observed wet wiping cloth on counter. 2. Observed sanitizer bucket at 0 ppm Keep wiping cloths stored inside proper level sanitizer bucket solution. Corrected 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed a few hand sinks throughout kitchen and one side of dish area drain board not sealed to wall. Seal.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed salmon inside an intact vacuum sealed pouch. Instructed to discard. All vacuum sealed fish must be removed from the package or packaging cut open, prior to thawing.
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
Missing hand wash reminder sign at hand sinks in kitchen. Provided and posted. Corrected on site.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed hand sink with a slow drip. Repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed elevated temperatures and water droplets on interior of lids for red curry and veggie stock cooled from day prior. When cooling, food must be uncovered. Instructed to discard.
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
Measured food above 41 degrees inside the following units (see temps above): 1. Walk-in cooler 2. Right prep line cooler 3. Left prep line cooler Have units serviced asap. Use TPHC for left line cooler until repaired. Also observed flour used to bread tofu on counter that is not switched out every 4 hours. Keep flour stored inside refrigerator or use Time as a public health control and discard flour every 4 hours. Complete TPHC form if applicable.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed ice scoop stored in water that is not changed out every 4 hours. Ice cream scoop was moved to dish area to be washed. Discontinue this practice and change utensil and water every 4 hours max.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed diamond plated keg cooler floor in need of cleaning. Clean and maintain.
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 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
Based on number and types of violations, active managerial control is lacking. Ensure person in charge is adequately demonstrating food safety knowledge along with staff.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license not posted in customer area. Corrected 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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed the date of last sale missing on majority of shellstock tags. Ensure code is followed as described above.
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.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed mussles inside prep cooler without tag. Tags must be kept with the container until it is empty.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed interior baffle of ice machine with dark build up. Clean and maintain.
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.
Observed wall under dish machine in need of 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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed the date of last sale missing on majority of shellstock tags. Ensure code is followed as described above.
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.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed mussels inside prep cooler and walk-in cooler without tag. Tags must be kept with the container until it is empty.
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.
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
Missing asterisk on 2 beverages that contain raw egg white on drink menu. Provide.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Missing consumer advisory for online menu. Provide.
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 surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed interior baffle of ice machine with mold build up. Clean and maintain.
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.
Observed wall under dish machine in need of 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured food(chicken and tomatoes-54, noodles-51, tofu-49) above 41 degrees in rail of 3 door refrigerator across from cooking equipment. All TCS food was discarded. Refrigerator temperature was adjusted. Instructed to monitor temperature. If 41 degrees is not met, repair. TCS food needs to be used or discarded every 4 hours until repaired.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Measured chlorine sanitizer at 3 compartment sink at 0 ppm. Have serviced asap. Instructed to mix by hand until device is repaired.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish machine measured at 0 ppm of chlorine. Have serviced. Use 3 compartment sink for sanitizing until repaired.
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.