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 bacon being defrosted in standing water. Thaw foods by one of the methods listed above.
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
At the display kitchen clean floor under front counter area at grill. Clean and maintain 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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized 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.
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
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
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
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.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At cookline observed tongs hanging over grill grab rail. Discontinue this practice. Store tongs in a clean and sanitary manner.
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.
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
On the bar menu observed that there was no asterisk indicating that the Plymouth Burger may be undercooked. Place an asterisk on menu next to the Plymouth Burger. Note: There is a consumer advisory on bar menu.
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 was no paper towel dispenser at cookline handsink. Provide paper towels and a paper towel dispenser at this handsink.
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.
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 final rinse temp of the high temp dishmachine gauge only reached a temperature of 170*F. Machine failed to turn 180*F as required. A 160*F thermolabel did not turn the appropriate color during the final rinse. Have unit serviced and repaired. Until repaired use 3-comp sink to sanitize utensils.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
A 160*F wash temp was not reached on dishmachine as required per dishmachine data plate. A temp of 145*F was attained. Repair unit so that a wash temp of 160*F is maintained on temperature gauge.
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
In the dishroom clean build-up of debris on back splash by garbage disposal unit.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
In main kitchen observed a build-up of food debris in interior of microwave oven. Clean and maintain interior of microwave 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following: 1) Repair the non-working garbage disposal unit. 2) Repair malfunctioning high temperature dishmachine so that a stick does not need to be used to push dish trays through the machine
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility did not have vegetable wash test strips to measure concentration of vegetable wash. Obtain kit from manufacturer or sanitizer service company and maintain on site to monitor the wash's solution concentration to ensure it is dispensed and used at a safe level.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At cookline observed tongs hanging over grill grab rail. Discontinue this practice. Store tongs in a clean and sanitary manner. Immediately corrected by Chef.
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.
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
On the bar menu observed that there was no asterisk indicating that the Plymouth Burger may be undercooked. Place an asterisk on menu next to the Plymouth Burger.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following: 1)Repair the non-working garbage disposal unit. 2) Repair malfunctioning high temperature dishmachine so that a stick does not need to be used to push dish trays through the machine. 3) Clean up standing water on bottom shelf of cookline 2-door lowboy unit #5.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility did not have vegetable wash test strips to measure concentration of vegetable wash. Obtain kit from manufacturer or sanitizer service company and maintain on site to monitor the wash's solution concentration to ensure it is dispensed and used at a safe level.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no irreversible temperature indicator or thermolabels available to measure hot water sanitization temperature of the high temperature dish machine. Obtain temperature indicator that holds the maximum temperature reached and maintain on site to monitor hot water temperatures to ensure it reaches sanitization 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 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 was no paper towel dispenser at cookline handsink. Provide paper towels and a paper towel dispenser at this handsink.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At cookline observed tongs hanging from oven door handle. Discontinue this practice. Store tongs in a clean and sanitary manner.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in freezer observed several boxes of food stored on freezer floor. Store all food up off floor at least 6 inches.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In the breakfast kitchen 2-door lowboy observed shell eggs stored directly over a container of spinach. Store ready-to eat foods separate from or above shell eggs.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine sanitizer in bar glasswasher being dispensed at a concentration greater than 200 PPM. Maintain chlorine rinse between 50-200 PPM.
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.
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
On the bar menu observed that there was no asterisk indicating that the Plymouth Burger may be undercooked. Place an asterisk on menu next to the Plymouth Burger.
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 that the caulking behind the dishmachine and garbage disposal unit was moldy. Please clean or replace the moldy caulking.
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.