While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Red pepper cream sauce was observed cooling in the Walk In Cooler with the cling film tightly covering the food. Chef removed the film from the product to finish cooling properly. Retrain staff to cool foods uncovered for most rapid and safe cooling.
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
There was no handwashing sign observed at the bar main handwashing sink. Provide sign notifying employees to wash their hands and maintain signage at all times.
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
License was observed posted in the back office space. Move license from this location and post license so that it is visible to the general public.
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
Certified Food Protection Manager (CFPM) certificate was verified in the Minnesota State registry but the certificate was not posted at the time of inspection. Post a copy of the CFPM certification so that it can be verified during inspections.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log on site to track employee foodborne illnesses or symptoms. Inspector provided an employee illness log to operator to fill out and keep on site. Use employee illness log to track each employee illness occurrence and have available on site for review at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Broccoli puree was observed cooling in a large volume container at the time of inspection. This is not an effective method to cool foods rapidly. Discussed with Chef that foods should be placed into thin pans and spaced out to cool most rapidly. Retrain staff to cool foods using rapid and effective cooling methods.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Frozen foods in the Walk In Freezer were observed completely frozen but uncovered at the time of inspection. Once frozen, cover these foods to protect from ice and other potential sources of contamination.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Online menu did not have a consumer advisory for the following items that can be served raw or undercooked: Beef Tartare, Hiramasa Crudo, Dry Aged Duck Breast, Prime Hanger Steak. Consumer advisory guidance document was provided with emailed report. Provide a consumer advisory on the menu so that customers are informed of the risks of consuming raw or undercooked foods or raw or undercooked ingredients.
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
Roasted Fennel was observed cooling in the Walk In Cooler with the lid tightly covering the food. Another container was also stacked on top of the container at the time of inspection, further hindering the cooling process. Red Pepper Cream Sauce and Bolognese were observed cooling in the Walk In Cooler with the cling film tightly covering the foods. Discussed with Chef that foods that are cooling must be uncovered so that they can cool most rapidly, until they are cooled to 41F or below. All mentioned foods were uncovered by Chef. Retrain staff to cool foods uncovered, unstacked and spread out.
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
Handwashing sink in the Pasta Room was observed missing signage notifying employees to wash their hands. Provide and maintain handwash signs at all handwash 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no means to measure the hot water sanitization temperature of the High Temperature Dish Machine at the time of inspection. Discussed options for operator to purchase during inspection. Provide a maximum registering irreversible temperature indicator and maintain on site to monitor sanitization temperature of dish machine to ensure it is adequately sanitizing dishes.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
A test kit for the Sink & Surface Sanitizer was not able to be located at the time of inspection. Provide one to monitor sanitizer concentration to make sure it is in safe and effective range.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed chef handle fresh herbs with bare hands. When asked where the herbs were going, chef said that they were going to be used to garnish a dish. Discussed with chefs that any final garnishes must be handled and applied to the dish with gloves or another barrier to the hands. Inspector instructed herbs to be repurposed for a dish that was going to be cooked. Retrain staff so that they are not touching food that is ready to eat with their bare hands. Discontinue touching food with bare hands that will not go through a kill step before serving and discard ready-to-eat food that has been contaminated with the bare hands.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
A container of tzaziki sauce that was still in the cooling process was observed tightly covered in the Walk In Cooler. Discussed with Chef that foods that are still cooling must be cooled rapidly, using methods that will speed cooling. While foods are cooling, do not cover as that can trap warm air and keep foods warmer for longer. Discussed several methods for cooling that will allow for rapid cooling, such as pre-chilling ingredients, and cooling in thinner pans. Retrain staff to cool foods rapidly and uncovered.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) was observed being used for foods on the countertop of the Vegetable Station and the Protein Station. Chefs had times on the food as to when they put them out, but there was no record of a written procedure. Discussed the procedure with the Chef and will provide copy of TPHC with emailed report. Complete TPHC plan for all foods that are not kept hot or cold and used within a period of 4 hours. Keep copy of procedure on site at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
The date of the last sale of shellstock tags is not being recorded on the tags after the last product of the lot is sold. Write date of last sale of product on the tag when keeping record of tags for 90 days. A guidance document will be provided with emailed report. Retrain staff to provide date of last sold product on tag before filing.
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.
Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.
Inspector’s notes
Oysters, beef tartare, crudo and other raw animal foods served raw or undercooked were not identified on the menu and linked to the consumer advisory at the time of inspection. Discussed with Chef that they need to have a complete statement linking to the consumer advisory for each food that is served raw or undercooked or contains raw or undercooked ingredients. Will provide a guidance document on Consumer Advisory with the emailed report. Provide a complete consumer advisory and maintain with new menu items or menu changes.
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
Handwashing sinks throughout the facility and at the bar sink were missing handwashing signage. A copy of handwashing signage will be provided with emailed report. Provide handwash signs at handwashing sinks throughout facility notifying employees to wash their hands and maintain.
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.