GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed PE lined soup cups in the kitchen. Operator has replaced the majority of the non-compliant products with compostable or recyclable products. Operator to replace the remaining items with compliant products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed some of the walls and ceiling to panels in the kitchen to be in need of a thorough cleaning. Clean referenced areas and maintain in a clean condition.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed a fly strip to be hanging from the ceiling in the kitchen directly above the food prep sink. Discontinue hanging fly strip from current location. Operator removed the fly strip and disposed of during the inspection.
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.
minorCode MN Rule 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
Observed an ingredient list to be missing for the muffins and croissants. There is a three-ring binder behind the front counter with various ingredients for other food products sold on premise. Provide and maintain an ingredient list for the referenced bakery items.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed PE lined cups to be present on site. Operator has replaced a few items with compostable products but is needing to replace the remainder of items. Operator to replace existing items with compliant products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing signage to be missing in the main floor and basement bathrooms used by food service employees. Post applicable signage in referenced bathrooms.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed written procedures on file for using time as a public health control for half and half. Container of half and half is currently not being marked to indicate 4 hours. Person in charge to ensure staff are marking containers of half and half under TPHC.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED PE LINED CUPS STILL PRESENT ON SITE. DISCONTINUE USING NON COMPLIANT PRODUCTS AND REPLACE WITH RECYCLABLE OR COMPOSTABLE PRODUCTS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED VARIOUS ITEMS IN THE BASEMENT THAT ARE NOT PART OF THE DAY TO DAY BUSINESS OPERATION. REMOVE ITEMS SO THEY DO NOT PROVIDE HARBORAGE CONDITIONS. OPERATOR IS IN PROCESS OF REMOVING REFERENCED ITEMS.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
OBSERVED SEVERAL UPRIGHT COOLERS/FREEZERS IN THE BASEMENT TO BE ON UNAPPROVED FLOORING. PROVIDE PROPER FLOORING FINISHES THAT HAVE: PROPER FINISHING MINIMUM REQUIREMENTS - FLOOR: QUARRY TILE, TROWELED ON EPOXY 126 MILS (1/8' THICK). ANOTHER OPTION WOULD BE TO RELOCATE ALL UNITS TO AN AREA THAT HAS APPROVED FINISHES ALREADY IN PLACE. ADDRESS AREA BY 5/31/2025.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED A FEW SHELVES THROUGHOUT THE KITCHEN IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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 TURKEY SANDWICH IN FRONT DISPLAY CASE TO BE AT 44*F. AMBIENT AIR TEMPERATURE WAS 41*F. MAINTAIN TCS FOODS AT 41*F OR LESS. ADJUST UNIT TO A LOWER SETTING. RECOMMEND TO RELOCATE PRODUCT TO A UNIT WITH A COLDER SETTING.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING SIGNAGE TO NOT BE POSTED AT THE EMPLOYEE HAND SINKS ON THE MAIN FLOOR IN PREP AREAS AS WELL IN EMPLOYEE RESTROOMS. POST APPLICABLE SIGNAGE. OPERATOR POSTED SIGNAGE DURING THE 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
OBSERVED THE HAND SINK IN THE KITCHEN TO BE PULLING AWAY FROM THE WALL. RESECURE AND CAULK WALL JUNCTURE SEAM AT THE REFERENCED HAND SINK.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
OBSERVED THROUGH DISCUSSIONS WITH THE PERSON IN CHARGE THAT FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR THE CREAMER. NO WRITTEN PROCEDURES WERE AVAILABLE FOR REVIEW. A TPHC TEMPLATE WAS LEFT WITH THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.
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 WET WIPING CLOTHS OUT ON COUNTER TOPS THROUGHOUT THE FACILITY AS WELL AS A SANITIZER BUCKET TO BE LESS THAN 200 PPM QUATERNARY AMMONIUM. STORE WET WIPING CLOTHS IN SANITIZER BUCKETS IN BETWEEN USES. PER OPERATOR'S SPECS, THE EFFICACY RANGE OF THE SANITIZER IS 200-400 PPM. OPERATOR REFRESHED THE SANITIZER BUCKET TO 200 PPM QUATERNARY AMMONIUM.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED A GOOD CLEANING NEEDED THROUGHOUT THE FACILITY (UNDER EQUIPMENT IN MAIN KITCHEN, UNDER SHELVING, ALONG BASECOVING, WALLS AND BACK ENTRANCE HALLWAY. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED #6 TAKE OUT CONTAINERS AND PE LINED CUPS. DISCONTINUE USING NON COMPLIANT PRODUCTS AND REPLACE WITH RECYCLABLE OR COMPOSTABLE PRODUCTS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED SEVERAL ITEMS IN THE BASEMENT NOT PERTINENT TO THE DAY TO DAY BUSINESS OPERATIONS THAT COULD LEAD TO FURTHER HARBORAGE CONDITIONS.. REMOVE ALL ITEMS NOT USED FOR THE FACILITY.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
OBSERVED HANGING FLY STRIP FROM CEILING ABOVE KITCHEN FOOD PREP SINK. REMOVE HANGING FLY STRIP FROM CURRENT LOCATION.
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.
Reheat TCS food that has been commercially processed and packaged in a food processing plant to a temperature of at least 135 degrees F (57 degrees C) for hot holding.
Inspector’s notes
OBSERVED COMMERCIALLY PROCESSED BEEF NOODLE SOUP (FIRST TIME OPENED FROM PACKAGE) IN THE SOUP WARMER TO NOT BE REHEATED TO 135*F. OPERATOR REMOVED PRODUCT FROM UNIT AND REHEATED ITEM TO 158*F IN THE MICROWAVE TO RETURN TO SOUP WARMER TO BE HOT HELD. MAINTAIN AT A MINIMUM OF 135*F FOR HOT HOLDING.
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
OBSERVED A FOOD SERVICE EMPLOYEE ATTEMPT TO RINSE OFF HANDS IN THE FOOD PREP SINK ON MULTIPLE INSTANCES DURING FOOD PREPARATION ACTIVITIES. EMPLOYEE WAS ALERTED TO DISCONTINUE THIS PRACTICE AND TOLD TO USE THE DESIGNATED EMPLOYEE HAND SINKS ON SITE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
OBSERVED FOOD SERVICE EMPLOYEE RINSING OFF HANDS IN THE FOOD PREP SINK BEFORE ENGAGED IN FOOD PREPARATION ACTIVITIES. EMPLOYEE WAS ALERTED TO DISCONTINUE USING FOOD PREP SINK AND TO USE DESIGNATED HAND WASHING SINK TO WASH HANDS IN KITCHEN.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
OBSERVED CONTAINERS OF BLEACH ON A LOWER SHELF NEXT TO PLATES IN THE BASEMENT DRY STORAGE ROOM. STORE BLEACH AWAY FROM PLATES.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED DRIED UP FOOD DEBRIS ON THE BACK OF THE MEAT SLICER THAT WAS IN STORAGE MODE. CLEAN FOOD CONTACT SURFACES AFTER USE (EVERY 4 HOURS), TO SIGHT AND TOUCH.
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 VARIOUS PERSONAL BELONGINGS IN THE BACK ROOM NEXT TO FOOD AND SINGLE SERVICE ITEMS. ORGANIZE ROOM AND MAINTAIN PERSONAL ITEMS AWAY FROM FOOD AND SINGLE SERVICE ITEMS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
OBSERVED A CLEAN CONTAINER IN THE UPRIGHT FREEZER TO BE SITTING IN DIRECT CONTACT WITH UNCOVERED FOOD. DISCONTINUE STORING CONTAINER IN DIRECT CONTACT WITH UNCOVERED 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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
OBSERVED SEVERAL UPRIGHT COOLERS/FREEZERS IN THE BASEMENT TO BE ON UNAPPROVED FLOORING. PROVIDE PROPER FLOOR FINISHES THAT HAVE: Proper Finishing MINIMUM Requirements • Floor: Quarry tile, troweled on epoxy 126 mils (1/8” thick). ANOTHER OPTION WOULD BE TO RELOCATE ATT UNITS TO AN AREA THAT HAS APPROVED FINISHES ALREADY IN PLACE.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
OBSERVED FACILITY TO NOT HAVE A PROCESS IN PLACE FOR CLEANING UP VOMITING OR DIARRHEAL EVENTS. AN EXAMPLE OF SUCH A PROCESS WAS LEFT ON SITE WITH THE OPERATOR.
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.