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 that the rinse gauge on the bar’s hot-temp dish machine was not functioning properly. Informed the chef that the machine needs to be serviced to ensure the gauge operates correctly, allowing staff to accurately monitor rinse temperatures and determine when adjustments or additional service are required.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed that two handwash sinks in the kitchen were blocked by items stored inside or in front of them. Informed the chef that these items must be removed immediately and nothing should be stored in or in front of the sinks, as this restricts proper handwashing access.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed that a couple of drain covers were missing under the ice machine and beverage equipment. Informed the chef that all missing drain covers must be replaced.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed that the establishment did not have a thermometer or test strips to manually verify the internal water temperature of the hot-temp dish machine. Informed the chef that proper tools must be obtained and used to measure utensil surface temperature and ensure the machine reaches the required wash and rinse temperatures for effective sanitization.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed that the coating on portions of the bar counter had worn off, leaving exposed wood that is no longer smooth or non-absorbent. Informed the chef that the exposed areas must be recoated, enclosed, or replaced to provide a durable, cleanable surface.
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.
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
Establishment did not have a suitable thermometer or test strips to manually monitor the washing and sanitizing water temps of their high temp dish machine. Informed the chef to ensure they provide and use appropriate high temp thermometer or test strips.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager 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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the chef and the MOD to ensure they employ a CFPM certified by MDH as soon as possible.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment did not have a hot-temp test strips or a thermometer suitable to manually monitor the dish machine's internal temps. Informed the chef to ensure they either have and use a hot-temp test strips or a suitable thermometer to manually monitor the dish machine's internal temps.
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
Several handwash sinks were missing signs. Informed chef to ensure they post handwash signs at all handwash sinks in the establishment
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 business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Several vacuum sealed raw proteins (meats and chicken) were observed in the walk-in cooler. Informed the chef they must discontinue vacuum sealing raw proteins unless they submit a HACCP plan for this process or have written procedure to open the ROP bags within 48hrs of vacuums sealing the product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Vacuum sealed fish was observed thawing in the ROP bags in the walk-in cooler. Informed the chef they must puncture the ROP bags and release the vacuum before thawing any fish that comes in vacuum sealed bags
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.
Gumbo cooked the previous day was observed stored and cooled in large containers in the walk-in cooler at a temp of 41*F. Informed the chef to ensure they store and cool TCS foods in shallow containers, preferably no more than 2 inches deep, and/or use ice wands and other approved methods to quickly and properly cool hot TCS foods from 135*F to 70*F within 2hrs and from 70*F to 41*F within additional 4hrs.
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 4626.0730DEquipment and utensils
Official wording
Install four inch legs on counter-mounted equipment that is not easily movable or not sealed to the table.
Inspector’s notes
The dish machine in the bar did not have legs or casters. Informed the chef and MOD to ensure all equipment have 4-6 inches legs or casters (any size) to allow cleaning the floor under the machine
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed mop use the night before stored upside down with no hooks installed above the mop sink. Informed chef and MOD to ensure they install mop hangers above the mop sink and have wet mops hanged properly to dry above the mop sink
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
Establishment had the asterisks and reminder parts of the consumer warning on the menu, but it was missing the disclosure verbiage. Provided the chef the MDH Consumer Advisory factsheet and informed him to update their hard copy and online menu to include the missing disclosure verbiage.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Temperature of gumbo in the walk-in cooler that was cooked and cooling from the previous night was 44*F. Informed chef to ensure they main temps of all cold TCS foods at or below 41*F, and they properly cool all hot TCS foods in shallow containers to get their temps from 135*F to 70*F within 2hrs and from 70*F to 41*F within additional 4hrs.
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.