The bar was missing hand soap. Stock at all times.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Establishment ROP’s raw meat or raw poultry without an approved HACCP plan. The HACCP plan was submitted but not approved. Work with Minneapolis HACCP team for approval.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
Inspector’s notes
The facility is using ROP for Brisket and Bolognese. Submit a HACCP plan and discontinue.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The basement hood baffles were dirty. Clean.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling food in the walk-in cooler completely covered. Keep uncovered to allow air and heat transfer.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food was stored directly on the floor inthe walk-in freezer. Store food on the shelves.
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
The following items in the upstairs prep cooler across from the hood were measured at above 41 F: -Turkey 44 F -Gnocchi 45 F -Tarter Sauce 44 F. Lower the unit. Items moved.
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.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS temperatures were measured above 41 F in the following locations: -Roasted tomatoes 45 F in the #8 cooler. Lower. -Tomatoes, salad, and cheese measured at 45 F in the upstairs service line left cooler. Units were lowered and items were moved to coolers, maintaining temperature.
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.
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
The menus were missing the following statement on their consumer advisory, "This items is served raw or undercooked." Add to all of the menus.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Establishment ROP’s raw meat or raw poultry without an approved HACCP plan. Discontinue and submit a HACCP plan for approval. For HACCP templates go to the following website: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/templates-resources/#d.en.170398
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS temperatures were measured above 41 F in the following locations: -Beef 45 F in the #8 cooler. Lower. -Quinoa salad, burrata and tomatoes measured at 48 F in the upstairs service line left cooler. Units were lowered and items were moved to coolers maintaining temperature.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Deep clean the following areas: -The floors near the downstairs hood with a stain/build up. -The walls of the dish room with mold build up.
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.
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
The menus were missing the following statement on their consumer advisory, "This items is served raw or undercooked." Add to all of the menus.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Establishment ROP’s raw meat or raw poultry without an approved HACCP plan. Discontinue and submit a HACCP plan for approval. For HACCP templates go to the following website: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/templates-resources/#d.en.170398
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS temperatures were measured above 41 F in the following locations: -Tomatoes 43 F and beef 48 F in the #8 cooler. Lower. -Quinoa salad measured at 48 F in the upstairs service line left cooler. Units were lowered and items were moved to coolers maintaining temperature.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The facility had number 6 clam shell to go containers. The facility discarded the containers since they are not compostable or recyclable in Hennepin County.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
The front line handwashing sink was missing paper toweling. Paper toweling was stocked.
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
The front line hand sink and the bar hand sink were stored spoons and other items in the basin of the sink. Discontinue. Keep sink accessible and clear at all times.
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.
Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
Inspector’s notes
The front auto hand sink in the service area was not getting to 110 F. Adjust the sink so the water maintains between 110 F and 130 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Deep clean the following areas: -The floor in the upstairs kitchen had old food debris and dirt build up. -The floors near the downstairs hood with a stain/build up. -The walls of the dish room with mold build up.
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.
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
The menus were missing the following statement on their consumer advisory, "This items is served raw or undercooked." Add to all of the menus.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Establishment ROP’s raw meat or raw poultry without an approved HACCP plan. Discontinue and submit a HACCP plan for approval. For HACCP templates go to the following website: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/templates-resources/#d.en.170398
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 buckets at the bar and the upstairs service area were measured at 0 ppm. Maintain buckets at 200-400 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The menu did not designate that the tartar as needing a consumer advisory. All raw and undercooked animal proteins require a consumer advisory. Ensure that menu is updated to include a consumer advisory for all dishes that include raw or undercooked animal proteins.
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
Garlic oil measured at 65 F. Keep in cooler.
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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The menu did not designate ceviche and burger as needing a consumer advisory. All raw and undercooked animal proteins require a consumer advisory. Ensure that menu is updated to include a consumer advisory for all dishes that include raw or undercooked animal proteins.
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
Oil and garlic (70 F) mixture is considered TCS, but was being held at room temperature. Store in cold holing unit. Béarnaise (65 F) was being held at room temperature. The facility reheats the béarnaise as needed, then puts it back in the cooler after service. Discontinue. Either keep at 41 F or below, 135 F or higher, or use TPHC. Products are to be removed from the unit and monitored to ensure that they are able to be held at 41 degrees F or lower. Ensure that all TCS foods for cold holding are maintained at temperatures of 41 degrees F 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment was not able to provide irreversible temperature registering device to verify temperature of dish washing machines. Obtain irreversible registering temperature indicator.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
The ice scoop was buried in the basement ice machine. Discontinue.
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
Fruit flies were found in the basement. Control.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The slicer in the basement had old food debris build up. Clean.
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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s notes
The sprayer hung below the spill rim in the basement 3-comp sink. Fix so the arm maintains above the spill rim.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The facility was cooling couscous that was cooked earlier in a tightly covered containers. Keep container open while cooling to allow for the hot air to release.
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 4626.0220BFood 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 date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record.
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.
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
The dish machine in the basement rack temperature was measured at 150 F. Have unit fixed.
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.