Flooring in the keg cooler is coming up off the subfloor, exposing the concrete in many areas. Repair or replace flooring with an approved covering. Consult inspector as needed.
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
Multiple examples of TCS foods, such as cooked rice, were ineffectively held in the countertop cold holding unit near the 6-burner. Reviewed some equipment troubleshooting tactics with the person in charge during the inspection. Ensure all cold TCS foods are holding at or below 41 degrees F. More than a small working portion of shelled eggs is being held at room temperature in the kitchen. Cook indicated that they only need to replace this container once or twice a day. Either reduce the portion size to a small working portion or control this practice by installing time as a public health control practice, such as masking tape or a log, to ensure that these foods never exceed 4 hours of temperature abuse.
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
The beverage gun nozzle holder behind the bar was soiled with a buildup of debris. Clean and maintain this piece of equipment regularly to prevent buildup and contamination.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing reminder signage in the bathroom is broken, yielding the reminder message incomplete. Provide a complete handwashing reminder signage near all hand sinks.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Cut potatoes in water storing in front of the hand sink on the line near the floor level. This setup makes it more challenging to access the hand sink and puts the potatoes at risk of contamination. Relocate these potatoes to an area that doesn't imped access to the hand sink and prevents the contamination of the potatoes.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Spray bottle of bleach sanitizer used for sanitizing cutting boards, however, no test kit for bleach was available on site. Procure and maintain a test kit for all sanitizers in 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.
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 bleach solution in the spray bottle was measured above the maximum allowable limit. Maintain the concentration of chlorine solution between 50-200ppm.
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.
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
In-use tongs storing over the splash guard of the hand sink exposing them to contamination from the hand sink. Tongs were moved during the inspection to a dry and clean area. Ensure that in-use utensils are store in a manner that prevents contamination.
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.
Reheat previously cooked refrigerated TCS foods in the microwave to an internal temperature of 165 degrees F (74 degrees C) and let stand covered for two minutes after heating.
Inspector’s notes
Previously cooked beans were ineffectively reheating inside the countertop hot holding unit between 70-85 degrees F. Beans were moved to the stove and rapidly reheated during the inspection. Ensure that all previously cooked TCS foods are rapidly reheated before moving to hot holding equipment.
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.
Flooring in the keg cooler is coming up off of the subfloor exposing the concrete in many areas. Repair or replace flooring with an approved covering. Consult inspector as needed.
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
Mozzarella sets in the lower reach-in cooler on the cook line were holding at 55 degrees F. Stock times verified and refrigeration troubleshooting tactics 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.
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
Triple sink dispenser of quat dispensing at 100 ppm. Service call placed during the inspection. Ensure that this product is maintained between 150-400 ppm.
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.
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
Bar dishwasher was measured during 5 runs at a maximum of 153 degrees F. Service call was placed during the inspection. Ensure that the plate temperature is reaching at least 160 degrees F during the cycle.
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
Beverage gun nozzle holder behind the bar was soiled with build up of debris. Clean and maintain clean. Ice machine baffle soiled with mold like accumulations. Clean and maintain 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.
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 spatula handles are burned resulting in uncleanable surfaces. One wooden spoon handle with dings and bents was discarded during the inspection. Ensure that all small wares are in cleanable condition.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Multiple bottles of liquids, sauces and oils present in the cooking area without labeling. Labeling solutions reviewed during the inspection. Label these foods.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing reminder signage near the bathroom hand sink. Ensure that all hand sinks have 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods near the cooking area on the line were holding between 42-46 degrees F such as liquid eggs and tofu. Multiple TCS foods in the beer cooling were holding at 50 degrees F such as milk. 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.
Flooring the beer cooler is in disrepair with multiple chipped tiles and eroded grout lines. Repair or refinish flooring back to a smooth and easily cleanable surface.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring under the equipment in the bar is soiled with debris and build-up which is likely contributing to the fruit fly presence. Clean and maintain clean all flooring throughout the facility.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Multiple examples of metro shelving in coolers that are showing signs of rust. Replace rusted shelving or refinish back to manufacturer's finish. Small cooler door handle behind the bar is being held together by duct tape. Repair or replace handle.
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.
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
Quat concentration within the sani buckets measured below 150 ppm. Change out sani buckets more frequently and/or slightly increase the concentration at the dispenser to ensure that the concentration of quat is maintained between 150-400 ppm when in 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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Presence of fruit flies at the bar area, especially near the taps. Work with your pest control provider and enhance sanitation practices in this area to reduce the presence of fruit flies.
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.