C C Club

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

The bar area does not have a designated hand sink. There is a 4 compartment sink, of which one of them could be used as a hand sink.

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.

Official wording

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

Most of the potentially uncooked food items (burgers) have been properly indicated on the menu but if eggs could be undercooked (sunny side up, poached) it should also have an asterisk on the 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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

The chef has taken a food safety class but it has been too long since for it to be mailed in to MDH to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and how to obtain a CFPM>

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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Many of the areas of the kitchen should be cleaned more regularly.

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.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Some of the equipment surfaces have a build up of grease and food debris and need to be cleaned more regularly.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The bottom of the stand up cooler is plastic and cracked; collecting food debris. This should be replaced or repaired.

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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Several of the ceiling tiles are damaged, making the ceiling area hard to clean and keep clean. The damaged tiles should be replaced.

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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

The chef has applied for but not yet received a copy of a CFPM certificate. When it is received, post it in the kitchen.

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.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

The bar does not have a designated hand sink. There is a 3 compartment sink and a dump sink and another sink near the ice. One of these should be designated as a handsink.

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.

Official wording

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

Most of the raw and undercooked menu items were indicated on the menu but eggs should also have an asterisk if they can be ordered over easy/sunny side up or poached.

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

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.

Official wording

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 gun nozzles had a build up of mold. These need to be cleaned more often and more thoroughtly.

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.

Official wording

Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

Inspector’s notes

There is a gap under the door in the back of the bar leading to outside that is big enough to allow the entrance of pests. This needs to be fixed.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The shelving in the small door prep cooler and the reach in coolers were rusted and could potentially contaiminate food below that may be in open containers. The gaskets on the small 2 door prep cooler also has a torn gasket that has food debris collecting in it. These items must be repaired or replaced.

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.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

The bar did not have a sink that was supplied with soap.

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.

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

The bar did not have a sink that was supplied with paper towels.

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.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

A hand washing sign is needed at the bar hand sink.

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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

There were several areas in the kitchen that had celing tiles that were damaged and need to be repaired or replaced.

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.