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criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quat sanitizer off of the triple sink dispenser measured at 100 ppm. Service call was to be placed that day and manager to follow-up with inspector regarding findings. Until verified to be dispensing an approved concentration manually mix as needed to ensure a concentration between 200-400ppm is being maintained.
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
As mentioned in the last inspection report, the avocado pesto that is being brought in and out of the cooler each day to store on the line over ice is not holding proper temperature, not being held by mechanical refrigeration, and is a portion size that is too big for strict time management. This product was observed at 61 degrees F and date marked 5 days prior. Ensure that the small working portions of foods held on the line are only portions that will be used quickly and not at risk of elongated holding times. This has been ongoing for three consecutive inspection cycles. Further non-compliance may result in additional 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
Multiple examples of in-house made TCS foods that have been made, frozen, and later moved into the fridge with only the original production date present. Even though it appears that these foods are being held beyond 7 days in the cooler, they are not. Update the date marking system to track how long foods have been held in a refrigerated state. Time in the freezer does not count towards the 7-day shelf limit.
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.
Multiple examples of cooked foods cooling at room temperature for elongated periods of time with food temperatures measured between 95-70 degrees F. Brief venting of sheet pans once removed from the oven is OK, however once the food has reached the temperature danger zone (below 135 degrees F) those pans need to be moved into the speed rack in the walk-in cooler.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The concentration of quat sanitizer at the triple sink dispenser was measured below the minimum approved range. A service call was placed later that day and the manager followed up with corrective action. Ensure that the concentration of the sanitizers is maintained within the approved range.
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
As mentioned in the last inspection report the avocado pesto that is being brought in and out of the cooler each day to store on the line over ice is not holding proper temperature, not being held by mechanical refrigeration, and is a portion size that is too big for strict time management. This product was observed at 61 degrees F and date marked 5 days prior. Ensure that the small working portions of foods held on the line are only portions that will be used quickly and not at risk of elongated holding 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.
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
There are multiple examples of batched sauces that are separated into numerous squeeze bottles that are not date marked. Either date mark individual bottles or create a system such as a rubric or log that identifies the production date of each batch.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
This facility uses both quat and chlorine sanitizers, but a working test kit for either was not available during the inspection. The quat kit had become damaged rendering it unusable and no chlorine kit was present. Provide and regularly use sanitizer test kits for both of these sanitizers.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink behind the counter is missing hand washing reminder signage. Sample signage is being provided with the report. Ensure that all hand sinks have handwashing reminder signage near them.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Togo coffee lids are black #6 polystyrene material. This material is not recyclable or compostable. Discontinue procuring this product and switch to a material that is not black plastic, is either a #1,2, or 5 plastic, or is compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods such as cooked beet and hummus on the front service cold plate were holding between 49-42 degrees F. Alternative mechanical refrigeration was reviewed with the owner. Ensure that all cold TCS foods are holding at or below 41 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No method to test the rack temperature of the hot water dish machine was on-site. Effective testing methods such as a min/max waterproof thermometer and single use t-sticks were reviewed during the inspection. Procure and routinely use a hot water test kit to ensure that the rack temperature within the machine is at or above 160 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS foods in the lower reach-in cooler on the front line were holding between 49-51 degrees F. The tops of TCS foods on the cold plate within the front line were holding between 45-55 degrees F. Refrigeration troubleshooting discussed, stock times verified, and proper equipment for effective cold holding were reviewed. Ensure that all cold TCS foods are holding at or below 41 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is maintaining large amounts of TCS foods at room temperature near the cook line without first developing written procedures and creating proper time controls. Effective time controls reviewed during the inspection. Ensure that written procedures have been developed, are trained on, and adhered to when using time as a public health control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Facility has a high temperature dishwasher but no means to measure/test the internal temperature of the machine during a cycle. Testing kit options were reviewed during the inspection. Ensure that a means to measure the maximum temperature of rack within a cycle is procured, maintained on site and routinely used to verify rack temperature.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Cook observed handling ready to eat foods such as sandwich tops with his bare hands. This practice was discontinued during the inspection and the cook put on gloves. Ensure that ready to eat foods are not handled with bare 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.
The hand sink within the kitchen area had no supply of soap. Supply of soap was stocked during the inspection. Ensure that all hand sinks have a supply of soap near them.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing reminder signage is missing from the bathroom. Ensure that all hand sinks have a sign near them reminding 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.
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 warning statement at the bottom of the menu is missing a line indicating that these foods contain raw or undercooked animal foods. Include this line with the next menu reprint. Consult inspector as needed.
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
No employee illness log present within the facility. Sample log is being provided with this report and logging requirements were reviewed during the inspection. Maintain an employee illness log on site and ensure that all persons in charge have access to it and know how to use it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Facility only has a thick manual type thermometer but cooks thin meats such as eggs. Obtain and utilize a thin tipped thermometer to ensure temperatures are being met and maintained.
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.