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
Alfredo Sauce was observed hot holding on the Steam Table at 127F at the time of inspection. Container had been placed there during lunch and was holding at a lower setting than usual. Discussed with Manager that foods need to be hot held at 135F or higher to be safe. Alfredo sauce was placed on a 4 hour discard time from the time it was placed on the Steam Table since it was not known when the sauce had dropped below 135F. Maintain all hot TCS foods at 135F or higher at all times for safety.
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
There was no handwashing sign at the designated handwashing sink at the bar. Provide a handwashing sign at each designated handwashing sink notifying employees to wash hands and maintain.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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
The Upright Reach In Cooler was not holding foods at 41F or below at time of inspection. All foods measured in the unit that had been there overnight were measured between 48F and 52F at the time of inspection. Digital display showed cooler holding at a range of 47F to 55F during inspection. Discussed with General Manager that coolers must hold foods at 41F or below at all times to keep food safe. General Manager ordered service repair on the unit at the time of inspection. Repair unit and do not use until it can hold foods at 41F or below. If unit cannot be repaired, replace unit with one that functions according to manufacturer's instructions.
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.
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
Bar dish machine was measured at 0PPM after several cycles at the time of inspection. Data plate requires 50PPM minimum chlorine to adequately sanitize dishes. General Manager called service provider during inspection to have machine serviced. Discontinue using machine until it is repaired and dispensing 50PPM chlorine. Maintain chlorine dish machine at 50PPM at all times.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Orange Poppy Dressing (56F), Basil Dressing (55F), Caesar Dressing (53F), and Garlic Dressing (57F) were observed being improperly cold held on the counter top of the Salad Prep Cooler at the time of inspection. General Manager stated they had likely been placed out on the countertop at the 11AM opening. Since it was 3.5 hours later when they were measured, manager opted to discard the dressings since it would be difficult to cool them to 41F or below in 30 minutes. Breaded chicken tenders and wings were observed improperly cold holding from 50-53F in the upper part of the Fryer Cooler at the time of inspection and a backup container of breaded chicken was observed at 48F in the lower part of the Fryer Cooler. General Manager turned down the temperature of the unit at the time of inspection and opted to discard the products that were not properly cold held. Liquid Eggs (50F), Ricotta Cheese (52F), Hummus (48F), Alfredo Sauce (52F) and various dressings (50F) were improperly cold holding in the Upright Reach In Cooler at the time of inspection. These items had been placed there the night before and it was not known how long they were cold holding above 41F. Instructed General Manager to discard all TCS products from the cooler and have it serviced before using again. Mayonnaise was observed improperly cold holding in the Sandwich Cooler at 47F at the time of inspection. It was not known how long it had been holding above 41F. General Manager opted to discard product. Provided Time as a Public Health Control (TPHC) plan with emailed report for dressings that could be held out of temperature control for 4 hours and then discarded as an additional option for compliance. For all other items, maintain all cold TCS foods at 41F or below at all times.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Frozen cooked chicken was observed improperly thawing in the food preparation sink at the time of inspection. Because the surfaces of the food was still frozen, General Manager moved it to the Prep Reach In Cooler to finish thawing. Thaw foods under refrigeration or running water at 70F or colder. Retrain staff to properly thaw frozen 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink in the Prep Room was observed obstructed with a large measuring pitcher at the time of inspection. Discussed with General Manager that handwash sinks need to be clear and kept open and available for use at all times for handwashing. Measure pitcher was then removed from handwashing sink. Keep handwashing sinks accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
High Temperature dish machine did not reach 160F over 5 cycles at the time of inspection. Inspector disc measured 130F or under five separate runs. Manager called service company after it was determined that the sanitizing hot water rinse of the machine was not high enough. Inspector and manager set up 3 basin sink sanitizing for dishes to be done with a final sanitize step in the quat sanitizer. Repair dish machine and maintain hot water so that dishes are sanitized at 160F or higher to be effectively sanitized.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Hummus and a dressing both made in house were observed date marked for 3-24, which was 9 days old. Discussed with Manager and Chef that foods made or opened in house must be marked for 7 days and discarded afterward to prevent bacterial growth in the foods that can make people sick. Manager discarded products and replaced them with new products within that date range. Retrain staff to monitor date marked foods and ensure that they are used or discarded by their use by date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no handwashing sign at the designated handwash sink at the bar. Provide a handwash sign at each designated sink notifying employees to wash their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Establishment has a Walk In Cooler that was installed and was ordered to submit plans to the health department in routine inspection to submit plans. Representatives of the facility are currently working with plan review to submit plans for the Walk In Cooler. At the time of the follow-up it had not yet been completed. This will be re-evaluated at the next routine inspection. Complete plan submission with the Plan Review team. Contact inspector with questions.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
At the time of the follow-up, the Certified Food Manager Certification had not been posted. Post certificate and maintain it current.
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.
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
At the time of follow-up, dish machine was dispensing 0PPM chlorine. Discussed with manager what work had been done on the machine when the service was completed and they were not sure as they had not been there at the time. Inspector also used a high temperature dish strip and temperature disc to see if the machine had been switched over from chlorine to hot water since it was serviced. Disc measured no higher than 155F at the time of inspection and the temperature strip also did not turn black, indicating a hot water sanitization temperature lower than the minimum 160F. Instructed Manager to call service provider for machine and double check that the service had been completed successfully. Instructed manager to sanitize dishes in the 3 basin sink sanitizer water until dish machine had been serviced and machine was either at minimum 50PPM chlorine or 160F final sanitization rinse according to temperature strip. Maintain dish machine according to data plate's minimum sanitizer requirement.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Establishment has installed a Walk In Cooler for beer without submitting plans to the health department. Confirmed with plan review team that a plan review is needed for Walk In Coolers. Submit plans to the health department.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
There is a Certified Food Protection Manager for the establishment, but a certificate was not available to be verified at the time of inspection. Post a copy in establishment that is available for inspectors to view and verify during inspections.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Softened cream cheese in a condiment bottle was observed cold holding on the warming unit at 75F at the time of inspection. Chef stated that cream cheese was warmed to be spread onto pizzas and that holding it hot would burn it and holding it cold would make it difficult to spread. Various dressings in condiment bottles in the upper part of the Fryer Prep Cooler were observed between 48F and 52F at the time of inspection. Discussed with chef that foods that require refrigeration need to be kept cold at 41F or below or they can grow bacteria to make people sick. Alternative of using Time as a Public Health Control (TPHC) was provided to operator for dressings and the cream cheese. If TPHC is chosen, complete and send the copy of the plan to inspector for correction. Otherwise, maintain all cold TCS foods at 41F or below at all times.
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
Low temperature dish machine was not reaching the minimum sanitizer concentration of 50PPM at the time of inspection. Dish machine was run several times after it had been used earlier and it maintained 10PPM each time. Chef stated they would call their chemical provider to repair the dish machine. In the meantime, if dishes were needed to be done before service, dishes could be run through the dish machine but then a final sanitize step would need to be done in the 3 basin sink. Repair dish machine so that it is dispensing 50PPM chlorine as required and maintain. Monitor and repair as necessary.
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.