minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
- The Wall Surfaces: The wall surfaces in the bar and around/behind the pizza oven and prep area are brick, which are not smooth and cleanable as required by code. Informed MOD - Flooring Base Coves : The bar area lacks an approved floor finish and integral base coves. Informed the MOD they MUST install approved, smooth and cleanable wall surfaces (e.g., FRP panels), and approved flooring (e.g., quarry tile) with integral base coves in these areas. Reminded the MOD that the establishment is well over-due past the time to correct these issues, and if they're not corrected within a year, citations will be issued
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
Bulk food containers did not have labels. This issue was immediately corrected on site.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
The bar glass washer had a chlorine sanitizer concentration of 0 ppm. Informed the MOD to discontinue using the machine until it's serviced to maintain the minimum chlorine concentration required. The MOD immediately called Echolab technician who came and serviced the machine.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
The wall surfaces in the bar, behind the pizza oven, and in the receiving area where coolers/freezer are stored are brick walls that are not smooth and cleanable surfaces. Some of these areas also did not have an approved floor or base coves. Informed the MOD establishment must provide, within a year, an approved, smooth, and cleanable walls (FRP, etc.) and floors (quarry tile, etc) with integral base co ves.
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 4626.0730AEquipment and utensils
Official wording
Install floor-mounted equipment sealed to the floor or on six inch legs.
Inspector’s notes
Bar coolers and several other equipment did not have 6 inch NSF cooler or casters. Informed the MOD to ensure equipment is either sealed to the floor or is on 6"inch legs or casters (of any size) to allow cleaning of the space under the equipment
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The bar handwash sink is not accessible with the counter-top and a large group of beverage hoses tied together above the sink making it inaccessible. Additionally, there's barely 15 inch gaps between the sink edge and the opposing walls. Informed the MOD to ensure they make sink accessible by moving the bar cooler next to the sink to the right, and ensure there's at least 36 inches space between equipment placed across from another
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 4626.0495Cleaning 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
Observed exposed wood shelves and countertops in the kitchen where the coating or laminate on the wood wore out or was missing and underlying wood is exposed. Informed the MOD to ensure they replace or coat/varnish any exposed wood shelves and countertops with smooth, durable, non-absorbent, easily cleanable surfaces or materials.
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.
Observed loose FRP wall panels and broken or missing floor tiles and base coves in different areas of the kitchen. Informed the MOD to ensure they repair/replace any broken/missing floors, base coves, and wall panels throughout the kitchen 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a water leak coming from the pasta cooker under the hood. Informed the MOD to repair the source of the leak, but the MOD stated they've ordered a unit to replace the leaking one and it's scheduled to be replaced in the next few weeks
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Clean equipment were observed stored above the walk-in cooler. Informed the MOD to ensure they discontinue storing clean equipment in that area as it's not an approved area to store clean equipment and utensils.
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.