Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.
Inspector’s notes
The bar glasswasher is still draining into the dump sink. It must be directly plumbed to a floor drain. Several pieces of equipment in the bar and service stations also have drain hoses extending into floor drains without the required air gap. Informed the MOD that these issues must be corrected by the listed due date of 05/29/2029.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
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.
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 has a consumer advisory on the menu; however, there are no asterisks identifying the specific food items (e.g., steaks) that may be ordered undercooked. Informed the MOD that the menus must be updated—both printed and online versions—to include asterisks next to all items that can be ordered undercooked.
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 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
Observed that the pressure gauge on the establishment’s hot-water warewashing machine is still reading below the required range of 15–25 psi listed on the machine’s data plate. Informed the MOD that the machine must be serviced to ensure the pressure gauge is functioning properly and operating within the manufacturer’s recommended range.
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 the wash-temperature gauge on the establishment’s hot-water warewashing machine is reading below the manufacturer’s required minimum of 160°F . Informed the MOD that the machine must be serviced to ensure the wash gauge is functioning properly and operating within the manufacturer’s recommended temperature range. - Observed torn gaskets on several coolers and freezers, allowing warm air to enter and causing excessive condensation and ice buildup; the MOD was informed that all damaged gaskets must be replaced and the affected freezers serviced to prevent further condensation and ice accumulation.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The establishment does have a Minnesota Department of Health (MDH) Certified Food Protection Manager (CFPM); however, the CFPM certificate was not posted on site as required. The MOD was informed that the current MDH CFPM certificate must be posted in a visible location within the facility.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed two handwashing sinks were missing required handwashing signage. Informed the MOD to ensure handwashing signs are posted at all designated handwashing sinks to remind employees of proper handwashing procedures.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed several TCS foods in the walk-in cooler had temps above 41°F (chicken 44°F, beef 42°F, shrimp 42°F) during non-operating hours with minimal cooler traffic; the Manager on Duty (MOD) was informed that the cooler temps must be adjusted and temperatures maintained at or below 41°F at all times, including during peak service hours.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed mold on the caulking in the dishwashing area; the MOD was informed to remove and replace the moldy caulking with a mold-resistant material and to ensure the area is cleaned regularly and maintained free of dirt, mold, and stains
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.
Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.
Inspector’s notes
- Observed multiple pieces of equipment in the bar and service stations with drain hoses extending into floor drains without the required air gap. - Also observed the bar glasswasher draining into the dump sink. The MOD was informed that the glasswasher must be directly plumbed to a floor drain and that
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed missing tiles around several floor drains in the newly installed quarry tile flooring, and in some areas wood or foam—materials that are not durable or non-absorbent—had been used to fill gaps around the drains. The MOD was informed that all wood and foam must be removed and replaced with approved materials (such as properly cut quarry tiles) that are smooth, cleanable, durable, non-absorbent, and mold-resistant, and that tiles must be fitted correctly around the drains.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed the bar handwashing sink missing a splash guard, with clean glasses stored directly beside the sink and exposed to splash contamination; the MOD was informed to either install splash guards on both sides of the sink to prevent contamination or discontinue storing clean glasses and equipment in that area.
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.
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 has a consumer warning on their menu, but there were no asterisks next to the food items (steak, etc.) that can be ordered as undercooked products, and the consumer warning statement was missing the disclosure part. Informed the MOD to: - Update their menus (both hard copy and online) and put asterisks next to food items that can be ordered as undercooked - Ensure the asterisk for consumer warning is different than those for gluten so consumers are properly directed to the consumer advisory statement - Ensure they list the disclosure part of the consumer advisory statement before the reminder part.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). The MOD stated their chef took and passed the ServSafe class and is in the process of getting his MDH certificate for CFPM
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
Observed the pressure gauge of the establishment's hot water warewashing machine was below the range (15-25 psi) specified on the machine data plate. Informed the MOD they MUST service the machine and ensure the pressure gauge is working properly and within the recommended range per manufacturer’s recommendation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
The temperature of the rinse cycle of the dish machine was 196*F and exceeded the maximum temp (194*F) for the hot water sanitizing rinse cycle. Informed the manager on (MOD) to service the machine and ensure it does not exceed the minimum and max temps designated for the wash and rinse cycles per manufacturer's specification.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 uses raw white eggs in one of their cocktail drinks (Not Your Nanna) and allows customers to order steaks raw to medium, but does not have asterisks next to these items to identify them as r aw/undercooked products and direct them to the consumer advisory warning statement at the menu footnote. Informed the chef to update their hard copy and online menus and put asterisks next these food items, and to ensure they list the disclosure part of the consumer advisory warning statement before the reminder part.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Establishment does not currently have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed chef to ensure they have an MDH certified food manager as soon as possible
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
Flow pressure of the hot water sanitizing rinse in a warewashing machine was at 10psi and not within the range (15-25 psi) specified on the machine manufacturer’s date plate. Informed the chef to ensure they check the machine's gauges regularly and call for service when needed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
The underside of the ice machine chute had mildew buildup and needed cleaning. Informed the chef to ensure they check the ice machine chute and clean it as needed
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The concentration of the chlorine sanitizer inside the bar glass washer was 0 ppm indicating no sanitizer was flowing into the machine. Informed the chef and the bar manager to ensure they check the machine's sanitizer concentration at least once a day, and call for service when the sanitizer concentration is below/above the recommended range of 50-200 ppm. Establishment called for Echolab technician who fixed this issue.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Holes and loose FRP panels were observed in the kitchen walls where previous shelves or fixed equipment were removed. Informed the chef to ensure they seal all holes on the walls and securely re-attach any loose FRP panels to the wall
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Frozen salmon was observed thawing in the walk-in cooler in unopened ROP package. Informed the chef the vacuum must be released by puncturing or cutting the ROP package holding frozen fish before thawing.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.