Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measure food above 41 degrees (see temps above): 1. Prep cooler 2. 1 door lowboy (cook line) Pans were double stacked in prep cooler- discontinue this practice. Lettuce in cooling mode. Use 6 hour TPHC for current items- check temp to ensure it is decreasing, adjust cooler if necessary.
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 in walk-in cooler (see temps above). Have temperature adjusted on unit to ensure temperature stays 41 degrees or less.
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.
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 disclosure statement on menu: "These items are served raw or undercooked" Include full statement: 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured food above 41 degrees in the following units (see temps above): 1. Walk-in cooler (Management said door has been opened a lot today. Keep an eye on temperature to ensure food is kept at or below 41 degrees. Adjust temperature or service unit if necessary) 2. Middle prep cooler (Unit is not in working order and scheduled to be serviced)
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 sink reminder sign. Include.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Measured wiping cloth bucket at 0 ppm. 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener blade with old food debris. Blade was cleaned. 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 4626.0955ACleaning 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
Observed to go containers stored on lower shelf in the hand sink "splash-zone". Items were relocated. 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.
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
Date of last sale on shell stock tags are not being recorded on tag. Start this practice.
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.
Observed lettuce cooling for 30 minutes in large deep container. Move lettuce to shallow pans for 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Measured food above 41 degrees in the following units (see temps above): 1. Walk-in cooler (Management said door has been opened a lot today. Keep an eye on temperature to ensure food is kept at or below 41 degrees. Adjust temperature or service unit if necessary) 2. Middle prep cooler (Unit is not in working order and scheduled to be serviced)
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.
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 disclosure statement on menu: "These items are served raw or undercooked" Include full statement: 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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
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.