Floor in basement near prep sink needs repair. Tiles beneath three compartment sink upstairs is missing.
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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Dirty dishes stored in upstairs food prep sink. Use the food prep sink for food prep only. Clean and sanitize food prep sink before next use.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Food thawing in three compartment sink. Use the food prep sink for all food related preparations. Do not use the three compartment sink for food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean interior of beer coolers behind the bar.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken wings thawing at room temperature. Chicken wings were still frozen, manager had them moved to a cooler. Thaw as described above.
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.
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.
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
There is improvement in date marking however there were still foods without date marking. Examples include: -bags of chicharrons in reach in cooler -previous nights rice in reach in cooler -cooked beans in walk-in cooler
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
Food manager certificate is expired. Obtain a new certificate.
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.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand wash sinks missing posters. 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.
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 fish in reduced oxygen packaging. Fish was discarded. Before thawing fish the package must be opened. This violations has be repeated since 2020. A citation will be issued. Ensure that all staff are trained to open the reduced oxygen packaging of fish before thawing.
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.
Soap was not stocked at at kitchen or bar sinks. Bar sinks were not in use at time of inspection. But kitchen employees were actively preparing food without ability to wash hands. This violation has been repeated every year since 2020. A citation will be issued. Train staff that all hand wash sinks must be stocked with soap before any food prep begins. Soap was stocked per inspector request at kitchen hand wash station.
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 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
Disposable towels were not stocked in the kitchen, basement and bar hand wash sinks. Paper towels were stocked at kitchen and basement sinks, as those areas were actively being used. Ensure paper towels are stocked at all handwash station when operating.
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 4626.0400AFood 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 many prepared foods without date marks. Examples include cooked rice, chicken, vegetables, chicken wings and flan. Date marking is inconsistent. Train all staff to mark the food with the date it is prepared and use or discard within seven days.
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.
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 foods with date marks beyond 7 days. Examples include: tres leches 5/25, Arroz 6/3, and taco poll 4/30. These were discarded. Train all staff to routinely check date marks for TCS foods and discard when they are older than 7 days. Discussed with staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
Observed unwrapped plastic forks and spoons stored with the handles down and the the tines and spoon base up. Instructed staff to store with the handles up so that employees do not touch the part of the utensil that goes into customers mouths.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed expanded polystyrene ("styrofoam) takeout containers. These are not approved. Containers must be recyclable or compostable. See the website linked below or contact inspector for guidance. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Could not locate a test kit for chlorine sanitizer. Provide.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dishes being done in the two compartment sink in the basement. There was no sanitizing step. Staff on site said they washed dishes in the basement without sanitizing. Ensure staff are trained to do the dishes in the following order: 1) wash in soapy water 2) rinse in clean water 3) sanitize in an approved sanitizing solution 4) allow to air dry
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observe dishes done in the two compartment sink in the basement. This sink is only approved for food preparation. Discontinue using this sink for dishwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed baffle of ice machine to contain mold build up. Clean and sanitize.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There is no person in charge on site. Staff stated there are no managers, only the owner. The owner must designate and train alternate staff to be in charge when they are not there. The person in charge must be trained in all aspects of food safety.
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.
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
The CFPM certificate posted on site is expired. Comply with above rule.
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.
Floors in the basement are deteriorating. Multiple broken and missing tiles beneath the food preparation and three compartment sink. 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink in basement by walk-in coolers missing handwashing sign. 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
The flat top griddle extends past the hood. Move so that it is beneath the hood.
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.
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 salmon and tilapia thawing in reduced oxygen packaging (aka "cryo-vac"). Fish was still frozen upon inspection, instructed staff to open packages. Make sure that staff are trained to remove the fish from this type of packaging before thawing.
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.
Multiple hand wash sinks did not have soap. The kitchens only hand wash sink did not have soap and cooks were actively preparing food. After multiple attempts soap was stocked per inspector request. Make sure that all hand washing sinks are stocked with soap during all hours of operation.
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 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
Multiple hand wash sinks did not have disposable towels or another approved hand drying system. The kitchen hand wash sink was not stocked and staff was actively preparing food. After multiple attempts staff stocked disposable towels per inspector request. Make sure that all hand wash sinks are stocked during all hours of operation.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed bags of ice intended for use in cocktails stored on walk-in freezer floor. Do not store food on floor. Bags of ice contain many holes and may become contaminated when stored on floor. Staff moved ice per inspector request.
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 4626.0540Cleaning and sanitizing
Official wording
Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Inspector’s notes
Observed shelving in beer walk-in cooler to be lined with cardboard. Remove cardboard. If shelves must be lined use a material that is non-absorbent and easily cleanable.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed recently stocked foods in cooler drawers by the fryer to be above 41F. Air temperature of drawers showed to be 46F. During inspection drawer unit temperature decreased to 42F. Instructed staff to monitor food and cooler temperatures. Instructed staff that if food did not reach 41F within an hour to move food to another unit to rapidly cool. Examples include: Chicken @45 and squid @44F
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.