minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed oil used on flat top grill to heat tortilla, ceiling above grill observed greasy - clean wall and ceiling. Do not use oil with tortilla unless hood installed.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener blade with debris. Clean as necessary.
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 4626.0400AFood 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
Observed date marking system with a 8 day discard date instead of a 7 day discard date. Retrain on date marking.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed front of house handwashing station at Centro blocked by container of lime and empty plastic containers. Handwashing station must be easily accessible at all times. Removed lime container and plastic containers.
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.
Observed no hand soap at the Centro front house handwashing station. Refill and maintain 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed flat top grill in the Centro front house used to heat tortilla with oil. Informed the PIC to discontinue using oil or install a hood. Clean the wall and wall. Do not use oil with tortilla unless hood installed.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener blade with debris. Clean as necessary.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed Centro garnish area and batter used for Mahi Mahi under time control but with no written procedures. An electronic TPHC will be sent along with report. Fill and maintain onsite.
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
Observed date marking system with a 8 day discard date instead of a 7 day discard date. First day is the day when food were prepared. Retrain on date marking and ensure food are date marked for 7 day use only (aioli garlic 10/6-10/13).
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Per discussion with chef, chicken wings are made at another location and then brought over to the the business for service. Chef was not sure whether cooling was conducted. Chicken wings, stored in black bulk plastic containers were tightly lidded. Properly cool chicken wings and do not tightly lid it.
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.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
No employee health training. Develop employees health training and train employees annually.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible thermometer to run through business's hot sanitizing dish machine. Obtain and utilize as necessary.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed barista cutting lime after doing other tasks in the bar area. Wash hands and don gloves before preparing ready-to-eat foods.
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.
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
Observed no pulled date on shellstock tags. Write date of when last batch of shellstocks are sold.
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 4626.0220CFood 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
Shellstock tags are not put in chronological order. Organize tags.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign posted at the handwashing station located in the Vivir grill - post a handwashing sign.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
The following food observed past 7 days inside the walk-in cooler: pozole (10/23), adobo puree (10/15), and guajillo puree (10/22). Use or discard food within 7 days. Person in charge has been informed about the food during the inspection.
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
Green salsa (44*F) and pulled chicken (46*F) at the Vivir stove cold station observed reading higher than 41*F. Maintain cold food at 41*F or below. The person in charge has been notified to keep unit lid closed when unit is not in use. Tartare sauce (46*F) at the Vivir flat top grill cold station was observed reading higher than 41*F. Maintain cold food at 41*F or below. The person in charge was notified to keep lid closed when unit is not in use. Pickled onion (53*F) and pickled radishes (51*F) on ice reading higher than 41*F. Maintain food at 41*F or below. Discussed using time as a public health control (TPHC) for garnishes sitting on ice. A TPHC form was provided to the person in charge to fill out and complete if it is determined that TPHC will be used for the products.
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
No asterisk on menu item ceviche. Provide an asterisk to food that are served raw or undercooked.
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
Handwashing station at the Vivir grill observed being used for other purpose - container of utensil in water stored inside the sink. Remove. Handwashing station is for handwashing only.
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
Handwashing station at the Vivir grill observed being used for other purpose - container of utensil in water stored inside the sink. Remove. Handwashing station is for handwashing only.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
The following food observed past 7 days inside the walk-in cooler: tomatillo vinaigrette (9/13), chorizo marinade (9/16), oyster cocktail sauce (9/10), pickles (9/13). salsa roja (9/19). Use or discard food prepared in the business within 7 days or obtain a HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed mop sink drain cover not secure. Secure to prevent it from being route for pest entrance to the business.
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.
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
No date mark on salsa containers inside the 1-door stand refrigerator at the Centro side of the business. Date mark.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
Observed no certified food protection manager (CFPM) at the business. Employ. Discussed with the person in charge to send a copy of their CFPM to the inspector, certificate sent to inspector was not the stated CFPM. A picture sample of the CFPM was email to the person in charge via email.
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.