minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following areas in need of a good cleaning: 1) Floor under cutting board storage rack. 2) Floor under high temperature dishwasher. Clean referenced areas and maintain 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 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 the paper towel holder to be empty above the hand sink adjacent to the high temperature dishwasher. Maintain paper towel holders fully stocked. Operator resupplied the referenced paper towel holder at the time of 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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following areas in need of a good cleaning: 1) Lime buildup on top of the high temperature dishwasher. 2) Light accumulations of cooking oil on sides of fryer. Clean and maintain referenced areas 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the back side of the slicer blade to have light food debris. Per operator, unit had not been used today. Operator sent the slicer blade to the dishwasher during the inspection. Clean and maintain food contact surfaces 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed a few bags of opened rice to be sitting on shelving in the dry storage room. Once opened, either store the open bag of rice or dump the rice into a sealable food grade container and label it with the contents within the container. Operator moved the rice to labeled and sealable containers during the inspection.
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 4626.0735ABEquipment 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 hand sinks in the bistro kitchen to have a cracked and corroded faucet with sharp edges. Replace existing faucet with a new faucet. Per person in charge, a work order has been submitted.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the p trap under the hand sink closest to the dish pit to be leaking. Repair leak. Per person in charge, a work order has been submitted.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 hand sinks in the bistro kitchen to have a cracked and corroded faucet with sharp edges. Replace existing faucet with a new faucet.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed TCS foods on ice consisting of cheese, cut lettuce, sliced tomatoes etc. in the upstairs bistro kitchen. Per operator, they implied using a time as a public health control process and the service window is from 11am - 2pm; all food is discarded after service. No written procedures were observed on file. Maintain written procedures for using TPHC for TCS foods and maintain on file. Otherwise, all TCS food must be kept under mechanical refrigeration. An example of a TPHC form is being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed the assorted sushi platter under the Hord oeuvres platter on the online reception menu to be missing an asterisk next to the menu item that would direct the consumer to the referenced footnote stating the food is raw or undercooked. All items served raw or undercooked require an asterisk. Revise online menu to include an asterisk next to the assorted sushi platter.
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 black plastic lids still in use. Remove referenced items as they do not align with the Minneapolis Green to Go Packaging ordinance.
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 black biofilm inside one of the lower-level large ice machines. Surfaces need to be kept clean and free from any and all buildup. Clean and maintain referenced surfaces in a clean condition.
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 4626.0400AFood 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 veggie stock (8/5) and salmon (8/12) in the walk-in cooler to be over the seven-day use or discard by date. Use or discard TCS foods within seven days. Person in charge discarded referenced foods during the inspection.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The following were observed in need of repair: 1) P trap under hand sink closest to dish pit was leaking. 2) High temperature dishwasher leaking during use. Repair leaks and maintain hand sink and dishwasher in working order.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floor under the dishwasher and wall behind the dishwasher in need of a thorough cleaning. Clean referenced areas and maintain 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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed cut bread on table along self-service line on main floor to not have a protective covering. Store ready to eat foods in a manner that they are protected such as a sneeze guard or other effective means. Person in charge removed items from the self-service line during the inspection.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed the high temperature dishwasher to be run multiple times with the rack temperature reaching no more than 138*F. A dish temp plate simulating dishwasher tester was used to confirm. Maintain the rack temperature at a minimum of 160F at all times. Operator put in a service call to Ecolab for repair. In addition, dishwasher was shut down immediately and the three-compartment sink was set up for proper wash, rinse and sanitizing of utensil, glassware, dishware etc.
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 the following: 1) Deep hotel pans holding short ribs. 2) Deep hotel pan with stacks of sliced turkey on top of each other within container. Discussed using proper cooling methods with person in charge (shallow pans) of food products until cooling of TCS foods has met proper cooling times and parameters. PIC removed products from walk in cooler, rearranged items and relocated to the walk-in freezer. Double checked temperatures later during the inspection and found all TCS foods to have cooled down to a satisfactory temperature.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed the following: 1) Deep hotel pans holding short ribs covered tightly with saran wrap. 2) Deep hotel pan with stacks of sliced turkey wrapped tightly with saran wrap. Discussed using proper cooling methods with person in charge (shallow pans with food products left uncovered) until cooling of TCS foods had met proper cooling times and parameters. PIC removed products from walk in cooler, rearranged items and relocated to the walk-in freezer. Double checked temperatures later during the inspection and found all TCS foods to have cooled down to a satisfactory temperature.
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 the top of the lower-level dishwasher in need of a good cleaning. Clean and maintain surface 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 4626.0735ABEquipment 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 FOLLOWING IN NEED OF REPAIR: 1) VARIOUS METAL SHELVING IN THE WALK IN COOLERS ARE BADLY CORRODED. REPLACE AS NEEDED. PER OPERATOR, THEY ARE ACTIVELY PRICING OUT THE SHELVING FOR REPLACEMENT. 2) A FEW FAUCETS AT SOME OF THE HAND SINKS WERE CRACKED/CORRODED AND NO LONGER IN GOOD CONDITION. REPLACE AS NEEDED. PER OPERATOR, A WORK ORDER HAS BEEN SUBMITTED FOR REPAIR. MAINTAIN ALL AREAS IN GOOD CONDITION.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
OBSERVED VARIOUS MENUS TO HAVE UNDERCOOKED OR RAW PRODUCTS LISTED ON THE MENUS WITHOUT A DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED. REVISE MENUS. UPON COMPLETION OF MENU REVISION, THE COMPLETE STATEMENT AT THE BOTTOM OF THE MENUS WOULD STATE: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. PER OPERATOR, MENU REVISIONS WERE UNDER WAY AND IN PROCESS.
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 AND BLACK PLASTIC LIDS USED FOR THE UPSTAIRS BISTRO KITCHEN. REPLACE REFERENCED ITEMS WITH ITEMS IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. OPERATOR IS ACTIVELY LOOKING FOR COMPLIANT ITEMS FOR REPLACEMENT OF EXISTING ITEMS.
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 THE LARGE ICE MACHINES TO HAVE BLACK BIOFILM ON THE INTERIOR OF THE UNITS. CLEAN PER MANUFACTURER'S SPECIFICATIONS OR AS NEEDED AND MAINTAIN CLEAN.
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 4626.0735ABEquipment 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 FOLLOWING IN GOOD REPAIR: 1) VARIOUS METAL SHELVING IN THE WALK IN COOLERS IS BADLY CORRODED. REPLACE REFERENCED SHELVING AS NEEDED AND MAINTAIN SHELVING SMOOTH AND EASILY CLEANABLE. 2) NOTICEABLE ICE BUILD UP INSIDE WALK IN FREEZER. REPAIR FREEZER SO IT IS FUNCTIONING PROPERLY. 3) A FEW FAUCETS AT SOME OF THE HAND SINKS WERE CRACKED/CORRODED AND NO LONGER IN GOOD CONDITION. REPLACE AS NEEDED. MAINTAIN ALL AREAS IN GOOD REPAIR.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING SIGN TO BE MISSING AT THE PREP LINE HAND SINK IN THE MAIN FLOOR BISTRO KITCHEN. PROVIDE AND POST SIGN.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED VARIOUS SPRAY BOTTLES OF CLEANERS AND SANITIZER TO NOT BE LABELED. LABEL SPRAY BOTTLES.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
OBSERVED VARIOUS TCS FOODS ON ICE (SLICED TOMATOES, CUT FRUIT, CUT LETTUCE AND HALF AND HALF IN THE UPSTAIRS BISTRO KITCHEN AND BISTRO FRONT SERVICE AREA. PER PIC, TIME AS A PUBLIC HEALTH CONTROL PROCESS IS IN PLACE FOR THESE FOOD ITEMS BUT NO WRITTEN PROCEDURES WERE PRESENT FOR REVIEW. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT. WHEN USING TPHC PROCESS FOR TCS FOODS, MAINTAIN WRITTEN PROCEDURES ON FILE
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
OBSERVED THE BISTRO KITCHEN HAND SINK TO BE DIRTY AND IN NEED OF A GOOD CLEANING. CLEAN HAND SINK AND MAINTAIN IN A CLEAN CONDITION.
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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
OBSERVED VARIOUS MENUS TO HAVE UNDERCOOKED OR RAW PRODUCTS LISTED ON THE MENUS WITHOUT A DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED. REVISE MENUS TO INCLUDE THE FOLLOWING STATEMENT BEFORE THE REMINDER STATING THAT CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THE FULL STATEMENT WOULD READ AS FOLLOWS. * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions .
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 AND BLACK PLASTIC LIDS IN USE ON SITE. BOTH ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH PRODUCTS THAT ARE IN COMPLIANCE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 A DATE MARKING SYSTEM IN PLACE BUT A FEW FOODS THAT HAD BEEN PREVIOUSLY MADE, FROZEN AND PULLED FOR THAWING WERE NOT PROPERLY DATE MARKED. OPERATOR ADDRESSED THE CORRECT DATES WHILE ON SITE.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
OBSERVED ICE PADDLES USED FOR ICE MACHINES TO BE SITTING ON TOP OF THE ICE MACHINE. STORE ICE PADDLES IN A CLEAN AND PROTECTED LOCATION. OPERATOR ADDRESSED ISSUE WHILE ON SITE.
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 VARIOUS TCS FOODS SLICED TOMATOES, COTTAGE CHEESE, HARD BOILED EGGS AND POTATO SALAD TO BE AT 44*F AT THE MAIN FLOOR CUSTOMER SELF-SERVICE SALAD BAR. ADJUST COOLER AND MAINTAIN ALL PRODUCTS AT 41*F OR LESS. IF UNIT CANNOT MAINTAIN PROPER TEMPERATURES, A SERVICE CALL MAY BE NEEDED FOR UNIT. PER OPERATOR SALAD BAR IS OPEN DAILY FROM 11AM-2:30PM. OPERATOR STATED ALL PRODUCTS WOULD BE DISCARDED AT END OF SERVICE WINDOW.
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 THE INTERIOR STAINLESS STEEL BASE COVING OF THE PRODUCTION COOLER TO BE PULLED AWAY FROM THE WALL. REPAIR COVING SO IT IS IN PLACE AND SECURE.
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.