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
No CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
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
Missing disclosure statement on main menu: "*These items are served raw or undercooked." Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menus. Menus are currently out to print.
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
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer, 160 degree temperature labels, dish plate- plate stimulation dishwasher thermometer. These are all examples, feel free to get any brand or variation.
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.
1. Paper towel dispensers get jammed easily. New dispensers arrived today and will be installed. 2. Observed broken tiles on wall behind refrigerator prep line. Repair.
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.
minorCode MN Rule 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed Foam-On-Beer (FOB) detector drain lines discharging into a waste-beer catch bucket without the required air gap. The drain tubing can become submerged below the liquid surface, which creates a potential back-siphon and contamination hazard to the FOB chamber and the draft-beer system. Discontinue this practice. Options: 1. Discard liquid each time you need to discharge line- no permanent catch bucket. 2. Provide a proper air gap between each FOB drain line and the waste-beer container. The tubing must be installed above the flood level rim of the container and must not be submerged at any time. Maintain the air gap during routine operations and cleaning.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed small flies near potato cutter in kitchen. Provide control of pests.
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.
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
No CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
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
Missing disclosure statement on main menu: "*These items are served raw or undercooked." Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
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
Missing full disclosure and asterisks on drink menu next to drinks that contain unpasteurized egg whites. If you wish to continue using unpasteurized eggs, include the advisory. If you decide to use pasteurized eggs, you can omit the advisory. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Optional example for egg drinks only: *These items contain raw ingredients. Consuming undercooked eggs may increase your risk of foodborne illness.
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.
1. All paper towel dispensers are not in working order. Repair or replace. 2. Observed broken tiles on wall behind refrigerator prep line. Repair.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the exterior beer lines in walk-in cooler with buildup of debris. Clean frequently and maintain.
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
1. Observed wall mounted potato cutter dirty. Clean and sanitize after each use. 2. Observed dirty whisk and measuring cups hanging in clean utensil storage area. Instructed to clean and sanitize. Corrected on site.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed storage bin holding clean utensils with food debris. Clean and sanitize bin and all utensils.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Dish machine in bar measured at 0 ppm of chlorine. Chlorine was empty and retested with new bottle and primed but still testing at 0. Discontinue use for sanitizing. Use back of house machine or 3 comp sink. Have machine serviced to ensure 50- 200 ppm of chlorine.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Missing hand sink reminder sign at all hand sinks. Provide.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed Foam-On-Beer (FOB) detector drain lines discharging into a waste-beer catch bucket without the required air gap. The drain tubing was submerged below the liquid surface, which creates a potential back-siphon and contamination hazard to the FOB chamber and the draft-beer system. Instructed to remove tubing and discard liquid. Discontinue this practice. Options: 1. Discard liquid each time you need to discharge line- no permanent catch bucket. 2. Provide a proper air gap between each FOB drain line and the waste-beer container. The tubing must be installed above the flood level rim of the container and must not be submerged at any time. Maintain the air gap during routine operations and cleaning.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed small flies near potato cutter in kitchen. Provide control of pests.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed pitted, chipped and ripped spatulas. Instructed to discard. Be sure to discard utensils when they get damaged.
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 person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Based on number and types of violations, active managerial control is lacking. The person in charge must actively follow food safety requirements. Ensure management and staff practice active managerial control.
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 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
A full time employee must pass a food safety class and register with the state. Mail initial application(LESS THAN 6 MONTHS OLD), required documentation (COPY OF EXAM CERTIFICATE), and $35 fee to MDH. See website for more information: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
1. Missing disclosure statement on menu: "*These items are served raw or undercooked." 2. Missing asterisk next to New York Sour on drink menu that current includes unpasteurized egg whites. If you wish to continue using unpasteurized eggs, include the advisory. If you decide to use pasteurized eggs, you can omit the advisory. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Missing entire advisory statement on drink menu for New York Sour. Include if you decide to continue using unpasteurized eggs. Full example: *This item is served raw. Consuming raw eggs may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
No CFPM. A full time employee must pass a food safety class and register with the state. Mail initial application(LESS THAN 6 MONTHS OLD), required documentation (COPY OF EXAM CERTIFICATE), and $35 fee to MDH. See website for more information: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
1. Missing disclosure statement on menu: "*These items are served raw or undercooked." 2. Missing asterisk next to New York Sour on drink menu that current includes unpasteurized egg whites. If you wish to continue using unpasteurized eggs, include the advisory. If you decide to use pasteurized eggs, you can omit the advisory. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Missing entire advisory statement on drink menu for New York Sour. Include if you decide to continue using unpasteurized eggs. Full example: *This item is served raw. Consuming raw eggs may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed mahi mahi that was still inside an intact package. Fish was recently thawed, packaged cut open. Be sure to cut open package right after thawing, or before.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored directly on shelf next to ice machine. Keep in a clean container for example. Ice scoop was sent to be washed and replaced with clean. Corrected on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed various food (blue cheese dressing, lemon cream, honey siracha, onion jam, German white beans, pickled onions, and verde sauce) date marked past 7 days. All items were discarded. Only store max 7 days. Note: pickled items can only be kept over 7 days with an approved HACCP plan.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Rinse temp at dish machine displayed 162 degrees on thermometer. Must display 180 degrees. Have machine serviced.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
1. The reminder statement is present but the disclosure statement is missing on the menu: "These items are served raw or undercooked". Include. 2. The hollandaise is missing the asterisk. Include.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Observed ice build up on interior of 1 door Norlake freezer that appears to be coming from condenser. Repair. 2. Observed water buildup inside plastic section of wash thermometer on dish machine. Repair.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device(thermometer, t-stick, thermolabel, dish plate thermometer, etc.) to measure rack temperature(160 degrees) of dish machine as described above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
1. The reminder statement is present but the disclosure statement is missing on the menu: "These items are served raw or undercooked". Include. 2. The hollandaise is missing the asterisk. Include.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Observed ice build up on interior of 1 door Norlake freezer that appears to be coming from condenser. Repair. 2. Observed water buildup inside plastic section of wash thermometer on dish machine. Repair.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device(thermometer, t-stick, thermolabel, dish plate thermometer, etc.) to measure rack temperature(160 degrees) of dish machine as described above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.