Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
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.
Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed several temps at cookline holding slightly elevated temperatures. Sliced turkey at 43*F, ceviche 42*F, sauteed mushrooms at 49*F, sliced meat at 47*F and sliced steak at 44*F. Maintain all cold TCS foods at 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed an employee handling RTE foods at front prep area with bare hands - employee placed hand directly on the cooked food. Discontinue this procedure. Gloves are to be worn when handling ready-to-eat foods.
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.
Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.
Inspector’s notes
At cookline observed a PVC pipe under pasta broiler draining water directly onto cookline floor. Discontinue this procedure. Pipe to discharge effluent into a floor drain via an approved connection.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At the cookline observed pizza slicer stored between prep/refrigeration units. Discontinue this procedure. Store pizza slicer on a clean and sanitized 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Correct the following: 1) Observed uncovered bulk containers inside walk-in cooler. Provide covers or lids for these uncovered containers. 2) At cookline observed an uncovered container of sugar on top shelf. Provide a lid or cover on this container.
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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed an unlabeled container of sugar? on top shelf at cookline. Label containers with their ingredients.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The rack temp of high temp dishmachine reached only 154*F. Rack temp must reach a minimum temperature of 160*F. Until corrected the 3-comp sink must be used to sanitize dishes and utensils. Note: Service technician called for service.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed business license posted at bar expired in 2023. Post valid business license.
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
At cookline in the right side coldwell unit observed salami at 44*F and Canadian ham at 45*F; in middle coldwell unit observed bolognese at 45*F and Vodka Sauce at 45*F; in refrigerator drawers observed cooked packages of pasta at 64*F and 54*F. (pasta discarded). Maintain all cold TCS foods at 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed a build-up of dust on hood filters in back prep area. Please clean filters.
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.
majorCode MN Rule 4626.1015Water, plumbing, and sewage
Official wording
The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
Inspector’s notes
There was no hot water at establishment. Technician on site repairing hot water heater. Note: Received e-mail from restaurant owner after I had left that the hot water heater had been repaired and hot water was available through-out restaurant.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At the cookline observed utensils being stored in sanitizer bucket containing quat sanitizer between uses. Discontinue storing utensils (knives, tongs) in sanitizer bucket between use.
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.
Repair the open spaces in wall (3 locations) behind the dishmachine and pre-scrape area in dishroom. Note: This work has been sent out for bid - will be corrected shortly.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
At cookline observed several plastic containers of food lacking covers. Provide a lid or cover over food storage containers unless in process of being used.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Correct the following: 1) At the cookline observed utensils being stored in sanitizer buckets containing quat sanitizer between uses. Discontinue storing utensils (knives, tongs) in sanitizer bucket between use. 2) At cookline observed in-use tongs hanging over oven door handles. Discontinue this procedure. Hang tongs in a clean and sanitized surface. 3) At cookline observed grill brushes being stored directly on the floor. Store brushes in such a manner that the brush end is stored up off the floor.
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.
Correct the followiing: 1) Observed the soap dispenser to no longer be secured to the wall at the cookline handsink. Re-attach and secure the soap dispenser to the wall. 2) Repair the open spaces in wall (3 locations) behind the dishmachine and pre-scrape area in dishroom.. 3) Replace missing pieces of toilet paper dispenser in employee restroom so that toilet paper can be kept in dispenser.
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
At the cookline observed 2 Coldwell units using ice as a refrigerant because the mechanical units were not working. Repair both Coldwell and lowboy units so that they maintain an ambient temperature of 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.
Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.
Inspector’s notes
Correct the following: 1) At cookline observed a PVC pipe under pasta broiler draining water directly onto cookline floor. Discontinue this procedure. Pipe to discharge effluent into a floor drain via an approved connection. 2) In Keg cooler observed a plastic hose dispensing a liquid condensate into a bucket on the floor. All condensate lines to drain in an approved manner to a floor drain.
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
In the walk-in cooler observed numerous contains of TCS foods with a date mark of 12/2/23. TCS foods must be used within 7 days of prep. Discard these outdated foods. In walk-in cooler observed numerous TCS foods with no date marks. Comply with the above.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed an employee cutting flat bread with bare hands - employee placed hand directly on the bread for support while cutting. Discontinue this procedure. Gloves are to be worn when handling ready-to-eat foods.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In the walk-in cooler observed 3 flats of shell eggs stored on upper shelves directly over ready-to-eat foods. Store shell eggs beneath or separate from ready-to-eat foods.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed food thawing in three-compartment sink instead of a prep sink. A food prep sink is to be used for the thawing of frozen foods.
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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed the cookline range top was excessively soiled. Clean and maintain range top in a clean condition.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean the following: 1) At bar clean interior of soda gun holders. @0 At coolkine clean lower shelves where wood for oven is stored.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed a build-up of debris in interior of high temp dishmachine. Clean and maintain interior of unit in a clean condition.
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 4626.0275BEquipment and utensils
Official wording
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 several scoops being stored in bulk food containers with the handles buried in the food product. Store handles in such a manner that the handle is not in contact with the food item.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
At cookline observed caramelized onions at 45*F, sauteed mushrooms at 47*F, pepperoni at 43*F and pizza sauce at 43*F all in Coldwell with ice being used as the refrigerant. Each of the containers were observed to be sitting on top of the ice not immersed in it. Repair the mechanical refrigeration so that unit maintains a temperature of 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed numerous containers holding food or food ingredients removed from the original packages were not labeled with their contents. Label all working containers with their contents.
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.