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
Observed in-use tongs hanging from the oven door handle. Instructed the manager on duty (MOD) to discontinue storing utensils on oven door handles and instead keep them on clean, sanitized surfaces to prevent contamination from accidental contact with clothing or other sources.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a consumer/residential dehydrator in use in the kitchen. Instructed the MOD to replace all such equipment with ANSI/NSF-certified or equivalent commercial equipment in compliance with Health Code requirements.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed several refrigerators including the reach-in, walk-in cooler, and walk-in freezer whose gaskets were broken or torn. Informed the PICs to ensure they repair/replace any broken or torn gaskets in coolers or freezers.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment still does not have the proper test strips or thermometers to manually monitor the internal temps of the hot water dish machine. Informed the PICs to ensure they have and use the proper test strips or thermometers to manually monitor the dish machine's internal hot water temps
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
Observed the temps of food items in the reach-in cooler in basement kitchen to be 49*F. Informed the PICs to ensure they monitor and maintain temps of cold TCS foods to be 41*F or below, and to repair/replace the cooler if its temps can't be adjusted to 41*F or below.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in the bar area. Informed the PICs to ensure they employ the services of professional pest control service to control and eliminate any fruit fly or pest issues.
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.
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
Establishment has a consumer advisory on the menu items served undercooked or raw as requested, but such items were not marked with an asterisk to direct patrons to the consumer advisory warning statement in the footnote and the statement was missing the disclosure part. Provided the manager on duty (MOD) the Minnesota Dept of Health consumer advisory factsheet and advised him to update their menu
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
- Ice buildup and condensation issue was observed in the walk-in cooler and freezer. - PSI gauge on dish machine is broken. Informed the MOD they should get someone to find out and fix the source of the condensation issue, and service/replace the PSI gauge on dish machine.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
For hot water mechanical warewashing, there is no irreversible registering temperature indicator to measure utensil surface temperature. Informed the MOD they should get a suitable thermometer or hot-temp test strips to manually monitor the dish machine's recommended minimum water temps are reach during the wash and rinse cycles.
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.