The floors in the basement and walk-in cooler were beginning to deteriorate. Fix.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Beef measured at 43°F and salad dressing measured at 50°F in the Avantco refrigerator. Lower temperature. Dressing discarded.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The breakfast menu and brunch menu were missing a consumer advisory for Items were undercooked burger and egg. Add to the menu a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked. Also, add a reminder stating that consuming raw or undercooked food may increase your risk of foodborne illness.
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.
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
The facility vacuum seals meat. Submit a HACCP plan. Submit a HACCP plan. More information provided on the email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Fruit flies were found throughout the bar and kitchen area. Have facility treated.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Employee handwashing signage was missing at the pizza hand sink. Post.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
The facility was thawing deli meat at room temperature. Thaw using one of the above methods. The project was moved to a cooler.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Spray bottles in the kitchen were missing labels. Label chemical spray bottles with the product name.
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.
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
The prep upstairs salad cooler was missing a internal thermometer. Provide internal thermometers for all coolers.
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.
The floors in the basement and walk-in floors were beginning to deteriorate. FIx.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw eggs were stored directly above brownies and cooked meat product. Store raw eggs so they are not above ready to eat products. Eggs were moved.
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.
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
Paper toweling was not stocked at the back bar hand sink. Stock 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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
The facility was missing a high temperature indicators for their high temperature dish machine. Provide an internal temperature indicator.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The facility could not locate their Quat sanitizer test strips. Provide.
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
The following items were measured above 41 F: -Juice 55 F and Cream in the main bar cooler. Discarded -Milk 44 F and Chicken 44 F in the upstairs Hoshizaki cooler. -Cole slaw 54 F and tarter sauce 46 F in the true front condiment cooler. Discarded. -Beef 47 and Cheese 45 F in the Avantco refrigerator near the hood. Have units serviced.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The breakfast menu and brunch menu were missing a consumer advisory for Items were undercooked burger and egg. Add to the menu a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked. Also, add a reminder stating that consuming raw or undercooked food may increase your risk of foodborne illness.
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.