Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed a sanitizer bucket sitting on cookline Coldwell cutting board. Do not set chemicals on prep surface. Corrected on site - sanitizer bucket placed on cookline floor.
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.
Remove all items unnecessary to the operation of the business from the premises.
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.
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
One of the kitchen 2-door Upright Refrigerators door was not secure and completely fell off when I tried to open it. Repair door so that it does not fall off when opening.
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 4626.0033APermits, training, and postings
Official wording
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 had no CFPM. Hire a CFPM and post Certificate in a conspicuous location
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post a valid business license for establishment. Posted licenses were all several years old
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Replace the missing hood filters at main cookline to help ensure grease is not sucked up into hood duct providing a possible fire danger. Post a valid business license for establishment. Posted licenses were all several years old
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed a sanitizer bucket sitting on cookline Coldwell cutting board. Do not set chemicals on prep surface. Corrected on site - sanitizer bucket placed on cookline floor.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Correct the following: 1) Observed a heavy build-up of scum on floor drain under dish machine. Clean floor drain to prevent breeding of drain flies. 2) Clean floor under dishmachine and under fryers and oven at cookline. 3) Clean wall behind freezer and behind employee break table.
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.
Remove all items unnecessary to the operation of the business from the premises.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean the following equipment: 1) Clean heavy grease build-up on exterior portion of knife rack mounted on wall behind freezer. 2) Clean heavy grease build-up on sides of deep fat tryers and clean builld-up of grease inside interior of right fryer. 3) Clean grease build-up on exterior sides of oven next to deep fat fryer. 4) Clean scum build-up on interior portions of dishmachine and along edges of dishmachine door.
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
One of the kitchen 2-door Upright Refrigerators door was not secure and completely fell off when I tried to open it. Repair door so that it does not fall off when opening. Temp of unit was 48*F probably due to door issues. Repair so that temp of unit maintains 41*F or less.
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 4626.0033APermits, training, and postings
Official wording
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 had no CFPM. Hire a CFPM and post Certificate in a conspicuous location. See attachment.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post a valid business license for establishment. Posted licenses were all several years old.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Correct the following: 1) Observed cooked chicken breasts in 2-door Upright cooler overnight at 54*F. Cooler door fell completely off and landed on floor - unit holding 48*F. Maintain all TCS foods at 41*F or less. Chicken discarded. 2) Observed a pan of chicken breading material at cookline. When asked employee how long product remained there employee stated all day. Product to be sifted at least every 4 hours or be discarded One of the kitchen 2-door Upright Refrigerators door was not secure and completely fell off when I tried to open it. Repair door so that it does not fall off when opening. Temp of unit was 48*F probably due to door issues. Repair so that temp of unit maintains 41*F or less.
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.
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
There were no paper towels at bar hand sink. This was immediately corrected by manager.
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
Repair leaking plumbing under dishmachine.
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.
Remove all unsafe and adulterated foods from the premises.
Inspector’s notes
In kitchen observed a few very rusty canned products and several moldy food containers In non-functioning 2-door lowboy. These products were discarded by manager.
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
There were no date markings on TCS foods stored in walk-in cooler and in reach-in refrigerators. Date mark these items and also dates on salad dressings when opened.
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 operating the ventilation system with the filters removed.
Inspector’s notes
Replace the missing hood filter at main cookline to help ensure grease is not sucked up into hood duct providing a possible fire danger.
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.
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a homestyle crock pot being used to heat beef steak. Obtain and use an NSF / ANSI approved cooking unit. Homestyle units are not approved.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed a plastic bag of frozen chicken being defrosted in a sink of standing water. Thaw frozen foods by one of the methods listed above. This was corrected by manager. Training provided to employee on duty.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed newly cooked chicken wings cooling in a large 6 inch deep plastic container on kitchen prep table (wings were at 91*F). Cool chicken wings rapidly in a 2 inch deep or less container. Manager placed wings on sheet trays and placed in walk-in cooler to cool. Training provided to kitchen employee.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Chicken wings observed to be cooling in a covered deep container. (See 3-501.15A). Cool TCS foods in an uncovered container. Plastic wrap removed from container and wings placed on sheet trays to cool.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed a sanitizer bucket containing quat sanitizer sitting on cookline coldwell cutting board. Do not set chemicals on prep surface. Corrected on site - sanitizer bucket placed on cookline floor.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed old equipment, old and broken chairs being stored in back of kitchen back hallway. Remove items from premises that are no longer used to prevent a harborage area for insects or rodents.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
CORRECT THE FOLLOWING PHYSICAL ISSUES: 1) Caulk the backsplash beside dishmachine in kitchen area. 2) Provide a finished wall behind the cookline prep table, Coldwell, etc. Presently the wall is open unfinished wood construction. Wall to be smooth and washable like approved tile of FRP.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
CORRECT THE FOLLOWING: Handsink at bar hot water only 73*F; hot water in men's restroom only 58*Fand in women's restroom 56*F. Provide hot water between 110-130*F at all handsinks.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
In the 2-door upright cooler observed numerous small containers of salad dressings such as bleu chese and ranch that were not date marked. Date mark these TCS foods that are held under refrigeration for more than 24 hours. TCS foods may be held up to 7 days before they have to be used or discarded.
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
Observed the ktchen dishmachine not dispensing any chlorine during the final rinse cycle of dishmachine. The large chlorine container was empty. Replace empty container and ensure that 50-200 PPM chlorine is being dispensed into the machine during the final rinse cycle.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed small plastic cups being stored inside bulk food containers to be used as a scoop - containers lacked a handle. Use scoops with a handle and store scoop in such a manner that the scoop handle is not in contact with the food item.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
There were no paper towels at bar handsink. Provide and maintain paper towels at handsink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Inside one of the women's room stalls there was no covered garbage can. Provide a covered garbage can in this stall. Note: The other stall had a covered garbage can.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
CORRECT THE FOLLOWING: Observed hot water at the following handsinks to be less than the required 110*F Handsink at bar hot water only 86*F, hot water in men's restroom only 58*Fand in women's restroom 56*F. Provide hot water between 110-130*F at all handsinks.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
REPAIR THE FOLLOWING EQUIPMENT: 1) The walk-in cooler was not working properly. Repair unit so that it maintains a temperature of 41*F or less. Presently keg cooler is being used. 2) Repair the non-functioning 2-door lowboy at cookline. 3) Repair the cookline handsink splash guard. Presently the splashguard is being held together with duct tape. 3) Replace missing cover under the above mentioned handsink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
CLEAN THE FOLLOWING PHYSICAL FACILITIES: In dishroom observed heavy build-up of grime and food debris on walls around dishmachine and undersides of dishrack shelving.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
CORRECT THE FOLLOWING PHYSICAL ISSUES: 1) Caulk the backsplash beside dishmachine in kitchen area. 2) Provide a finished wall behind the cookline prep table, Coldwell, etc. Presently the wall is open unfinished wood construction. Wall to be smooth and washable like approved tile of FRP. 3) Repair ripped wall paper in men's restroom.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED THE FOLLOWING IN NEED OF CLEANING 1) Clean the heavy dust build up on backside of main oven. 2) Clean build-up of grease on sides of fryers, oven and range top. 3) Clean lower shelving inside 2-door upright cooler. CLEAN AND MAINTAIN THESE AREAS IN A CLEAN CONDITION.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed old equipment, old and broken chairs being stored in back of kitchen back hallway. Remove items from premises that are no longer used to prevent a harborage area for insects or rodents.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.