Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Bar hand sink was filled with ice and assorted beverages. Discontinue this procedure. Hand sinks are to be used for hand washing only.
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
In walk-in cooler and cookline refrigerator observed ROP salmon being defrosted without cutting open ROP package. Cut open package or remove fish from packaging prior to defrosting.
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
Observed bar cooler holding an ambient temperature of 50*F. Adjust cooler thermostat or have unit serviced so that it maintains a temperature of 41*F or less.
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.
Correct the following: 1) Replace the broken light shield cover in walk-in cooler. 2) Repair damaged ceiling above 3-comp sink.
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.
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
Observed the final rinse temp of kitchen dishmachine was only 140*F. Provide a minimum wash of 180*F as indicated on machine data plate. Until repaired all dishes and utensils must be washed and sanitized in the 3-comp sink.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Develop written procedures for the non-continuous cooking process of chicken wings and any other foods that are par cooked. See attachment.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed several boxes of food stored on floor underneath shelves in walk-in freezer. Store all food up off floor at least 6 inches
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 the malfunctioning Coldwell unit at cookline was still not holding temp - observed pico de gallo at 51*F, sliced tomatoes at 56*F and diced cabbage at 44*F. Interior temp of lowboy was 54*F. Repair this unit so that it maintains TCS foods at 41*F or below. Discontinue use of this unit until it has been repaired.
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
Observed the malfunctioning Coldwell unit at cookline was still not holding temp - observed pico de gallo at 51*F, sliced tomatoes at 56*F and diced cabbage at 44*F. Interior temp of lowboy was 54*F. Repair this unit so that it maintains TCS foods at 41*F or below. Discontinue use of this unit until it has been repaired.
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.
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
The paper towel dispenser at handsink by 3-comp sink and at handsink by walk-in coolers were empty. Provide and maintain paper towels at these hand sinks.
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.
There was no soap by handsinks at downstairs bar and at handsink outside walk-in coolers. Provide and maintain soap at these handsinks.
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.
Replace the broken light shield cover in walk-in cooler.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean bottom of cooler in downstairs 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.
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
At the bar the EcoSan container was empty resulting in 0 PPM chlorine being dispensed during use of glasswasher. This was corrected by manager.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed numerous boxes of food stored on floor underneath shelves in walk-in freezer. Store all food up off floor at least 6 inches.
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
Inspector’s notes
Observed numerous wet wiping cloths being stored on cookline prep tables and cutting boards. Discontinue this practice. Wet wiping cloths to be stored in a sanitizer bucket between uses.
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 one of the Coldwell units at cookline not holding temp - observed pico de gallo at 43*F and diced cabbage at 54*F. Interior temp of lowboy was 50*F. Repair this unit so that it maintains TCS foods at 41*F or below. Discontinue use of this unit until it has been repaired. Note: kitchen manager reported that unit was not working properly and had placed a 6" deep pan filled with ice trying to keep unit cold.
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
Observed one of the Coldwell units at cookline not holding temp - observed pico de gallo at 43*F and diced cabbage at 54*F. Interior temp of lowboy was 50*F. Repair this unit so that it maintains TCS foods at 41*F or below. Discontinue use of this unit until it has been repaired. Note: kitchen manager reported that unit was not working properly and had placed a 6" deep pan filled with ice trying to keep unit cold.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed an employee cell phone laying on cookline cutting board - employee then cut up a piece of cooked salmon and placed it on customer's plate - no sanitizing of cutting board in between. Discontinue placing cell phone on prep surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The paper towel dispenser at handsink by 3-comp sink and at handsink by walk-in coolers were empty. Provide and maintain paper towels at these hand sinks.
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.
There was no soap by handsinks at downstairs bar and at handsink outside walk-in coolers. Provide and maintain soap at these handsinks.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There was no consumer advisory or asterisk next to Burgers on "Daily Special" menu or next to hamburger on the "Kid's Menu". Provide consumer advisory and asterisk on these menus like you have on the main menu.
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.
Replace the broken light shield cover in walk-in cooler.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean bottom of cooler in downstairs 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.