criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee rinsing gloves used with raw fish under the water of the rinse compartment of the 3 basement sink at the time of inspection, then they proceeded to another food preparation task with ready-to-eat food. Inspector interrupted employee and instructed them to discard gloves and wash hands before putting on a new pair of gloves to begin the next food preparation task. Retrain staff to remove gloves, wash hands, and put on a new pair of gloves before starting a new task.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Bar top on customer side and back bar top area is corroded and no longer smooth or easily cleanable. The bar top is metal with a finish that has worn away and allowed it to rust and deteriorate. Remove the rust and refinish or provide a new bar top made of approved materials. According to the person in charge, a remodel will be completed September 7th until the 11th. Bar top will be replaced at that time. Provide finishes for the bar top and bar counter that are smooth, durable, non-porous and easily cleanable and maintain this surface in good repair.
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.
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) is being used without a written plan for the sushi rice used on the menu. Provided written TPHC template with the emailed report for the operator to complete and keep on site in establishment for inspector review. Contact inspector with question on completing the TPHC plan. Complete written TPHC plan, follow it, and keep on site at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Bar dish machine was measured at 0PPM at the time of inspection. Machine data plate indicates a minimum of 50PPM chlorine sanitizer to be effective. Sanitizer container was almost empty so bartender changed out sanitizer container and ran it a few times. Then dish machine was measured at 50PPM. Maintain dish machine at 50PPM chlorine at all times for it to sanitize safely and effectively.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Bar top on customer side and back bar area is corroded and no longer smooth and easily cleanable. The bar top is metal with a finish that has worn away and allowed it to rust. Remove rust and refinish or provide a new bar top made of approved materials. According to person in charge, bar top will be refinished by the next routine inspection.
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.
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
There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. A designated person has completed a ServSafe course but has not registered with the State of MN. Provided State of MN CFPM application with emailed report. Complete and send to State of MN, then once certificate is obtained, post in establishment for inspectors to verify during inspections.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Cooked rice for sushi was observed hot held at 109F in the rice cooker during inspection. Chef explained they cook the rice before service, allow it to cool slightly and then season it for use in their sushi dishes. They purposely keep the rice around 90F-100F for the right consistency to make the sushi. Discussed with Chefs that cooked rice should be kept hot at 135F or higher or cooled to 41F or below to be safe. Suggested Time as a Public Health Control (TPHC) for their cooked rice if they are intentionally keeping it around 100F. Use one of the following methods to serve safe rice: Use 4 hour Time As a Public Health Control (TPHC) for cooked rice. Complete TPHC plan (attached with emailed report) and keep it available on site for inspectors to review during inspections Keep cooked rice hot held at 135F or higher Keep cooked rice cold held at 41F or below
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Bar top on customer side and back bar area is corroded and no longer smooth and easily cleanable. The bar top is metal with a finish that has worn away and allowed it to rust. Remove rust and refinish or provide a new bar top made of approved materials. According to person in charge, bar top will be refinished by the next routine inspection. Prep Cooler was observed maintaining foods at 46F a the time of inspection. Cooked and shredded crab meat (both 46F at the time of inspection) and pickled vegetables in brine that had not been removed or worked with that day measured 46F during inspection. Inside of cooler did not seem to be circulating air.
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.
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
There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. A designated person has completed a ServSafe course but has not registered with the State of MN. Provided State of MN CFPM application with emailed report. Complete and send to State, once certificate is obtained, post in establishment for inspectors to verify during inspections.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
Inspector’s notes
Freezing or farm raised guarantees for hamachi and other fish served raw or undercooked on the menu was not available at the time of inspection. Obtain letter of guarantee from supplier and update yearly. Keep on site for inspectors to review during inspections.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Cooked rice for sushi was observed hot held at 102F in the rice cooker during inspection. Chef explained they cook the rice before service, allow it to cool slightly and then they season it for use in their sushi dishes. They purposely keep the rice around 90-100F for the right consistency to make sushi. Discussed with Chefs that cooked rice should be kept hot at 135F or higher or cooled to 41F or below to be safe. Suggested they consider Time as a Public Health Control plan for their rice and discard remaining rice product after 4 hours. Attached Time as a Public Health Control (TPHC) plan with emailed report. Either use TPHC 4 hour plan for cooked rice, keep hot at 135F or higher, or cool and keep at 41F or below to maintain safe.
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
Raw tuna (44F), and cooked crab meat and shredded cooked crab meat were both measured at 46F in the Prep Cooler at the time of inspection. Other foods, such as pickled vegetables, that were kept in the cooler overnight were measured at 46F at the time of inspection. Discussed with Chef that cooked and TCS foods would need to be discarded if the time that the foods went above 41F was not known. Raw tuna was just worked with and was currently cooling. Ordered discard on the cooked and TCS foods in the cooler, and to move the foods that were cooling to another cooler that was maintaining foods at 41F or below. Repair unit, once unit is holding at 41F or below, foods can be moved back to this unit.
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.