Observed FRP wall covering coming off of wall by mop sink and by hot-hold unit. Observed corner wall coverings in disrepair. Ensure the physical facilities are kept in good 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.
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 mouse droppings in employee area in basement. Ensure everything is off the ground at least six inches, harborage conditions do not exist and evidence of pests is cleaned as soon as possible. PIC has Adam's pest 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.
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 thawing tilapia in walk-in cooler in the manufacturers reduced-oxygen-package (ROP). Ensure fish are removed from the ROP package prior to being thawed. PIC cut open the packaging at time of inspection.
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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s notes
Observed mouse bait in basement. Ensure a only a certified pest control operator is placing chemicals and pest deterrents as recommended. PIC discarded at time of inspection. PIC stated Adam's is doing their pest control, recommended contacting them if they are seeing rodent activity. At time of inspection did not see any rodent activity.
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.
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
Observed bar hand washing sink was missing paper towels or an approved hand-drying method. Ensure hand washing sinks are provided with an approved hand drying method 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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed food employees using just-washed hands to turn off water at hand sink. Ensure a clean paper towel is used to turn off sinks when washing hands so clean hands are not recontaminated. Demonstrated how to wash hands with PIC and food employees at time of inspection. Observed proper handwashing after demonstration.
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 Sancocho soup being put into containers after being in an ice-bath for 1.5 hours, that were over 8 inches deep. Discussed with food workers and person in charge (PIC). Ensure food is cooled in thin pans, no more than 2 inches deep, and uncovered, until it reaches 41F. At time of inspection food employee put soup into shallow pans, and then the pans into ice, to cool in walk-in, uncovered.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them 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.
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
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
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold-holding raw chicken at 49F, and raw beef at 47F and raw pork at 43F, in bottom of prep cooler 1. Person in charge (PIC) discarded chicken and beef, and moved the pork at time of inspection. Ensure old time-temperature controlled for safety (TCS) foods are at 41F and below to prevent pathogen growth.
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.
Observed cooked beans in walk-in cooler at 70F cooked yesterday in a container was closed and over 12 inches deep. Observed several containers of soup in prep sink sitting in melted ice. Ensure TCS food is cooled rapidly after cooking from 130F-70F in 2 hours, 70F to 41F in 4 hours, 6 hours total. At time of inspection educated PIC on effective ways to cool. PIC discarded beans. Observed food employee move containers of food from ice bath to shallow pans to cool in walk-in. Discussed never cooling food that is thicker than 2 inches, and using a speed-rack in the walk-in.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed cooked beans in walk-in cooler at 70F cooked yesterday. Ensure TCS food is cooled rapidly after cooking from 130F-70F in 2 hours, 70F to 41F in 4 hours, 6 hours total. At time of inspection educated PIC on proper cooling time and temperatures. Beans discarded.
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 permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Observed prep cooler 1 missing temperature measuring device.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed outside of prep coolers soiled, and fan guards in walk-in cooler with dust build up. Ensure non-food contact surfaces are 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink in prep with spoon and ice in sink. Observed employee use hand washing sink to add water to a dish. Ensure handwashing sinks are accessible at all times and used exclusively for handwashing purposes. Educated at time of inspection.
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
Observed 10x 1oz containers of in-house made salsa without date mark in server cooler. Observed container of salsa in up right beer cooler with the preparation date of 5-14-24. Observed 10x1oz containers of Salsa-Rosa and sour cream in server cooler without date mark. Ensure all foods with expired or no date mark are discarded. PIC discarded at time of inspection.
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
Observed wiping cloth in sanitizer bucket at bar was below 200ppm Quaternary ammonia. Ensure wiping cloths are held between use in sanitizer at the proper concentration.
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.
Observed hand soap missing from bar handwashing sink. Ensure each hand sink has a supply of hand washing 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.
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
Observed cooling of soups, beans, pig feet and shrimp being done ineffectively, Observed cold holding temperatures not meeting 41F and below, observed undated items that had not been discarded. The person in charge should ensure employees are properly trained on cooling, holding and date marking procedures.
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.