Routine
Oct 10, 2024
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand wash sink at The flame only reached 84*F and employee men's only 78*F after running both hand sinks for over five minutes. Provide hot water at these handsinks betwwen 110 - 130*F. Note: other facility handwash sinks did reach 100*F.
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.
More about handwashing problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The coldwell at the Flame was not maintaining cold TCS foods at 41*F or below without the use as ice added as a refrigerant. Repair unit so that a temperature of 41*F or lower is maintained without the use of ice.
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.
More about equipment or utensil issuesOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
At the main kitchen front line clean interior of hot holding cabinets and interior of 4-door Traulsen reach-in coolers.
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.
More about cleaning or sanitizing problemsOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
At the Graze observed diced ham at 46*F, diced salami at 45*F, diced chicken at 44*F and ranch dressing at 53*F. At the Flame observed hamburger patties in refrigerated drawer at 45*F. Maintain all cold TCS foods at 41*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.
More about food kept at an unsafe temperatureOfficial wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
In the dishroom observed washed metal pans sitting on cloth towels while drying. Discontinue this practice. Use bar mats or some type of plastic mat for this purpose.
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.
More about cleaning or sanitizing problemsOfficial 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
Provide date marks on squeeze bottles in coldwell unit at the Flame and the Graze.
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.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Oct 10, 2024 · Original Source