Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
House made Pozole (6/16), Remolade (5/20), Ancho Crisp (6/2) and Cream sauce (5/31) were all observed expired past the 7 day date mark in the Saute Stand Up Cooler at the time of inspection. Ordered items to be discarded. Retrain staff to go through coolers more frequently and discard old foods to reduce the risk of foodborne illness for customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) was observed being used without a written plan for Pork Belly and Pimento Cheese Dip at the time of inspection. Worked with Chef to complete written plan on site. Keep original copy of TPHC plan available for inspectors to verify during inspections and ensure all employees enacting plan are thoroughly trained in plan before implementation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no sanitizer test kit available on site for the Sink & Surface Cleaner sanitizer at the time of inspection. Provide test kit and keep on site at all times.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Esquites Dressing (5/19) and Aji Verde (5/21) were observed being kept past the 7 day date mark allowed in the Flat Top Stand Up Cooler at the time of inspection. Pickled Beets (5/27) and Tomato Pickles (5/26) in the Garde Manger Double Door Cooler were observed being kept past the 7 day date mark allowed at the time of inspection. Miso Butter (5/28), Garlic Butter (5/26), and Smoked Butter (5/31) were observed being kept past the 7 day date mark allowed at the time of inspection. Discussed with Chef that all items made in house must be used within 7 days or discarded. Discard all items that have passed the allowed 7 day date mark. Retrain staff to monitor products and use items or discard them within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Various Dressings in the Garde Manger Double Door Cooler were observed missing date marks. Chef recalled each date that the dressings were made from the back Walk In Cooler where the bulk dressings were stored. Discussed the importance of carrying dates from bulk containers to the products so that staff know when to discard the items when they pass 7 days. Chef date marked each bottle individually. Date mark all house made TCS foods with day 1 being the day the item was prepared or cooked.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) was observed being used to keep Pimento Cheese Dip, partially cooked chuck eye steaks, and cooked meats intentionally out of temperature control without a written plan. Discussed with Chef that there needs to be written procedures for staff so that they can reference it and it can be reviewed by inspection staff during inspections. Provided a written template for TPHC with emailed report. Complete written TPHC for foods intentionally being kept out of temperature control and keep on site for inspectors to review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Tags for Oysters were not being kept for 90 days at the time of inspection. Discussed with Chef that oysters need to have their tags kept on site for 90 days in case of any reported foodborne illnesses associated with consuming oysters. Provided a guidance document on keeping tags with emailed report. Keep all shellstock tags for a minimum of 90 days.
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 4626.0220BFood 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
The shellstock tags were missing the date that the last shellstock was sold from each lot at the time of inspection. It is important to write the date of the day that the lot is sold out for illness tracking purposes. Provided the shellstock tag guidance document with emailed report. Train staff to write the date that the last shellstock was sold from each lot on the tag.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Dairy Butter was observed being kept out at room temperature (69F) at the time of inspection. Dairy butter must be kept cold according to the package instructions. Chef discarded the open packages of butter at the time of inspection since they had been kept out for a few days. Maintain all cold TCS foods at 41F or below at all 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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Cheese sauce was observed improperly reheating for hot holding at the time of inspection at 70F after 1.5hrs in the Saute Side Alto Shaam warming unit at the time of inspection. Discussed with Chef that foods that are cooked and cooled in advance, then reheated to keep hot need to be rapidly reheated to 165F or higher before being hot held. Rapidly reheat foods that are previously cooked and cooled to 165F for hot holding. Discard foods that do not reheat to 165F within 2 hours.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no Sink & Surface Cleaner Sanitizer test kit available on site to test the sanitizer bucket dispenser concentrations at the time of inspection. Provide and maintain a sanitizer test kit on site at all times for each sanitizer used.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs that were in-use were observed being stored in sanitizer buckets. Discussed with Chef that tongs need to fully air dry after being washed, rinsed and sanitized and should not be stored in sanitizer buckets. This practice can transfer chemicals to the food being handled. Discontinue this practice. Alternative storage methods and locations for ready-to-use tongs were offered at the time of inspection. Retrain staff to store tongs in a clean area and ensure that they are washing, rinsing and sanitizing them every 4 hours. Do not store tongs in sanitizer buckets at any time.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Dressings made in house in the back of the Flat Top Stand Up Cooler were observed date marked past 7 days. Dressing dates were observed at 5/16, 5/28, and 5/29. Chef pulled these items from the Stand Up Cooler and discarded them. Ensure staff are checking for expired food in coolers so they can discard food that is past the allowable 7 day date mark. Discard all TCS foods that are past 7 days from prep or opening of container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Several dressings prepped in ambient temperature were observed cooling with lids tightly covering containers. Some containers were also stacked. These methods prevent rapid cooling and may keep dressings at temperatures above the safe 41F for longer than 4 hours. Chef uncovered and unstacked containers of dressings. Retrains staff to cool foods that have been prepped uncovered, unstacked and spread out to rapidly cool foods prepared at ambient temperatures within 4 hours to 41F or lower.
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
There was no signage at the bar handwashing sinks to notify employees to wash their hands at the sink. Provide signage at these sinks that are designated for handwashing in the bar areas and maintain.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs that were ready for use or were in use at the time were observed stored in sanitizer buckets. Discussed with Person in Charge that tongs need to fully air dry after being sanitized and this is not an acceptable storage place as wet tongs would be used to handle food. This can transfer chemical sanitizer to the food. Discontinue this practice. Alternatives were discussed during inspection, such as placing tongs in an empty container and washing, rinsing and sanitizing every 4 hours. Discontinue storing tongs and other utensils that are ready to use in sanitizer buckets.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no Sink & Surface sanitizer test kit available for checking sanitizer concentrations. Obtain Sink & Surface sanitizer test kit from chemical provider and keep on site at all times.
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
There was no signage at the bar handwashing sinks notifying employees to wash their hands at the sink. Provide signage at these sinks that are designated for handwashing in the bar areas and maintain.
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 4626.1730APermits, training, and postings
Official wording
Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
Inspector’s notes
When asked if curing with pink salt sodium nitrate is being done, Chef answered that they are. Inspector explained that this was discussed at the previous year's inspection with the person in charge at that time and they were ordered to discontinue curing and submit a HACCP Plan before resuming curing with pink salt sodium nitrate. At the time of this inspection, there is currently no HACCP plan for the establishment for curing sausages or any other meat product with pink salt sodium nitrate. Sent HACCP link to chef during the inspection to obtain and submit HACCP plan for curing. Discontinue curing with pink salt sodium nitrate until a HACCP plan is submitted and approved by the City of Minneapolis. A $200.00 citation will be assessed for this repeat violation. Creme Fraiche was observed stored out on the counter at room temperature at the time of inspection. Discussed with Chef that fermentation requires a HACCP plan and that this practice should be discontinued until a HACCP plan is submitted and approved by the City of Minneapolis.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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
Tongs that were ready for use or were in-use were observed stored in sanitizer buckets. Discussed with Person in charge that tongs need to fully air dry after being sanitized and this is not an acceptable storage place as wet tongs would be used to handle food. This can transfer chemical sanitize to the food. Discontinue this practice. Alternatives were discussed during inspection, such as placing tongs in an empty container and washing, rinsing and sanitizing every 4 hours.
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
Garlic Herb Butter and Apricot Chutney made in house were both observed stored above the counter holding above 41F at the time of inspection. Discussed with Chef that all foods made in house with TCS products must be refrigerated at all times, or used under a Time as a Public Health Control. Provided copy of TPHC plan with emailed report. Maintain all cold TCS foods at 41F or below at all 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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no Sink & Surface sanitizer test kit available at the time of inspection. Obtain Sink & Surface sanitizer test kit from chemical provider and keep on site at all times.
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.