majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was not a Sink & Surface cleaner sanitizer test kit on site at the time of inspection to measure the concentration of the sanitizer on site. Provide a test kit that matches the sanitizer so that it can measure if the sanitizer is within a safe and effective range. Maintain on site at all times.
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
A container of Signature sauce was observed improperly cold holding in the upper part of the Prep Cooler at 58F at the time of inspection. Discussed with Person In Charge that keeping plastic bottles in a plastic container in the upper part of the cooler furthest from the cold air has many barriers to keeping the sauces cold. Discussed possible solutions for keeping the sauces cold, such as placing them in the lower part of the cooler where they get more direct air, or placing the backups in another cooler that is not opened as frequently. Maintain all cold TCS foods at 41F or lower at all times.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
There was no food thermometer that could be located at the time of inspection. Provide a food thermometer to measure cold and cooling foods to make sure they are within safe temperatures.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log on site at the time of inspection to monitor employees who call in sick. Provided log with emailed report. Keep a log on site to keep track of employees and fill out with each employee illness occurrence.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility had the incorrect test kit (quat) for the sanitizer (Sink & Surface lactic acid sanitizer) provided. Provide correct test kit and keep on site to monitor sanitizer concentrations.
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.
Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.
Inspector’s notes
Food thermometer was not accurate to +/- 2F at the time of inspection. Recalibrate thermometer or replace with a new one.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Butter was observed being cold held at 72F room temperature at the time of inspection. Discussed with employee that butter is required to be refrigerated at all times due to instructions on packaging. If butter needs to be softened to be spreadable, a small amount can be taken out and used up within 2 hours, this is considered a working amount. If a larger amount is desired to be kept soft and out for longer, facility can use Time as a Public Health Control (TPHC) to keep butter out for 4 hours and then discard whatever remains after 4 hours. Garam Marsala spread (56F), Tomato Oil (69F), Signature Sauce (54F), and Garlic Aioli were observed being improperly cold held on the counter top at the time of inspection. During busy hours items are kept out on counter for easy access and then placed back in the Prep Cooler when business slows down. Discussed with employee that these items being mayo based, dairy based, or require refrigeration (TCS) foods, need to be kept cold at all times. These items can be used under TPHC if they are better served at warmer temperatures within a 4 hour plan if desired. Provided TPHC plan with emailed report. Either keep all cold TCS foods at 41F or below at all times, or use them under a TPHC plan. If using TPHC plan, complete plan and keep on site for plan to be reviewed during inspections. Discard all TCS foods that are improperly cold held.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Two employees were observed on site at the time of inspection. When asked who the person in charge was, neither employee was able to say they were the designated Person In Charge (PIC). A designated PIC needs to be on site to supervise all food operations and respond to restaurant/food safety issues during any hours of operation. Designate a person in charge and make sure a PIC available on site during all hours of operation.
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 4626.0033APermits, 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
At the time of inspection, it was not known if there was a Certified Food Protection Manager. No certificate was on site and one could not be located in the State of Minnesota Registry. Provided CFPM information with emailed report. Certify and register a CFPM with the State of Minnesota and post the certificate in establishment to 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Ground Ham (53F), Cooked Mushrooms (54F), Pepper Jack Cheese (50F), Cooked Sausage (55F), Ground Ham (50F), Cooked Sausage (46F), Garam Marsala Spread (53F) in the upper and lower parts of the Prep Cooler were observed improperly cold holding at the time of inspection. Worked with operator to turn down manual temperature setting of cooler and ordered discard of all products that were elevated above 41F at the time of inspection since they had been out for 5+ hours. Instructed owner to monitor temperature of unit and not store any TCS foods in the unit long term until unit is holding food at 41F or below. Garam Marsala spread was observed cold holding on the counter at 69F at the time of inspection. Discussed with owner that in order to use products that are softened, they must either put out a smaller amount of product to be used up within a short amount of time, or use Time as a Public Health Control (TPHC) to keep product out for maximum of 4 hours, then discard remaining product. Instructed owner to discard Garam Marsala as it had been out for 5+ hours. Provided TPHC paperwork with emailed report.
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.
Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
Inspector’s notes
Quat sanitizer bucket was measured at 0PPM at the time of inspection. Discussed with owner and Person In Charge that sanitizer buckets need to be changed more often so that they effectively sanitize surfaces when they are used. Operator changed sanitizer bucket and it measured 200PPM.
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 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Containers that were washed were stacked without being air dried, with droplets of water observed between containers. Discussed with owner that containers need to be arranged so that they can fully air dry before being stacked together for storage.
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.