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 first floor lowboy unit #7 holding an ambient temperature of 47*F. Repair unit so that it maintains a temperature of 41*F or less. Note: Thermostat had been inadvertantly set to a higher temperature. This was immediately corrected.
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
In the upstairs kitchen observed pico de gallo at 46*F and salad dressing at 46.6*F in middle Coldwell / lowboy unit. 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.
Repair the badly damaged front counter over dishmachine in Spy House coffee shop. Note: This is a major repair and bids have been put out. Repairs will be made to bar front.
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
Repair the following equipment: 1) At first floor cookline replace missing Coldwell handle on uni cover. 2) ) Observed first floor lowboy unit #7 holding an ambient temperature of 49*F. Repair unit so that it maintains a 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the upstairs kitchen observed pico de gallo at 45.7*F and a white sauce at 47.7*F in middle Coldwell / lowboy unit. Maintain all cold TCS foods at 41*F or less. In basement walk-in cooler #4 observed a deep container of meat sauce stored in cooler overnight still at 66*F. (mea tsauce discarded). Maintain all cold TCS foods at 41*F or lower..
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 the front cookline observed a large knife wedged between front line equipment. Discontinue this procedure. Store utensils 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.
There was no soap in dispenser at bar hand sink and at basement cookline hand sink. Maintain soap in dispensers at hand wash sinks. This was immediately corrected.
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 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 the following hand wash sinks - display kitchen and basement cookline. Provide and maintain paper towels in dispensers at all times.
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 4626.0275BEquipment 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
In the downstairs kitchen prep line observed a paper plate being used as a scoop in a bulk food bin. Discontinue this practice. Use a scoop with a handle and keep the handle from touching 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.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
In front display kitchen observed an employee beverage sitting on a Coldwell cutting board. Discontinue this practice. Store employee beverages in an approved designated location.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed a large container of meat sauce from the day before still at a temperature of 66*F. The meat sauce was in a container that was about 2' by 18" deep. Meat sauce discarded. See cooling parameters 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.
Observed meat sauce being cooled overnight in a large deep container. Temp of meat sauce cooling overnight was still 66*F. Cool TCS foods in an approved manner - blast chiller, shallow containers, etc. Product discarded.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Meat sauce in walk-in cooler was observed to be cooling in a large, deep covered container. Do not cover cooling food until proper temps have been attained. See other sections on improper cooling. Product discarded.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed that the last date of sale or use was not being recorded on shellstock tags. Provide last date of use on shellfish tags and include manager signature.
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.
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
Correct the following: 1) Observed the bar glasswasher was dispensing 0 PPM chlorine during final rinse cycle. This was corrected on site by management. 2) The undercounter dishmachine in back room off main kitchen was not dispensing any chlorine during final rinse cycle. Have unit serviced and repaired before being placed back in use. (A service call was made to Ecolab).
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
Replace the moldy caulking behind the basement 3-compartment sink. Replace the damaged Ecolab signs in basement dishroom.
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 badly damaged front counter over dishmachine in Spy House coffee shop.
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
Correct the following: 1) At upstairs kitchen observed a bottle of lemon juice nesting and touching Arugula Lettuce in Coldwell unit. Discontinue this practice. (COS by cook). 2) In basement kitchen cookline observed 2 uncovered plastic containers of salt and some other spice. Cover these items when not in use. (no one actively working this cookline at time of inspection).
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
In basement kitchen cookline observed 2 uncovered plastic containers of salt and some other spice that were not labeled. Label these food items 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
At the first floor cookline clean build-up of grease and debris on underside of shelving directly over fryer.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths stored on first floor kitchen counters and prep tables. Store wet wiping cloths in a solution of sanitizer between uses.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
At pizza station at first floor kitchen observed a couple of damaged wooden pizza boards. Replace these damaged pizza boards.
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
Repair the following equipment: 1) At first floor cookline replace missing Coldwell handle on unit #8 2) In Banquet Kitchen replace broken handle on Coldwell unit. 3) Observed first floor lowboy unit #7 holding an ambient temperature of 50*F, 3-door lowboy and Coldwell holding foods at 45-49*F and in Spyhouse 1-door Lowboy #19 holding an ambient temperature of 50*F. Repair these units so that an ambient temperature of 41*F or lower is maintained.
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
In Upstairs kitchen Coldwell unit observed moz cheese at 51*F, ham at 49.6*F and sauce at 45*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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
At Spyhouse coffee shop observed an employee at front service area with unconfined long hair. Employees handling food to wear hair restraints or confine hair. Employee immediately confined her hair.
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
Correct the following: 1) Observed numerous plastic containers of pasta not date marked. Date mark pasta. 2) Observed meatballs in walk-in cooler date marked 2/20/25. That was the date the meatballs were placed in freezer. Date mark the date meatballs were slacked and put in walk-in cooler.
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.
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 first floor kitchen observed tongs hanging over handle of large gas oven. Store tongs 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.
criticalCode MN Rule 4626.0905AWater, plumbing, and sewage
Official wording
For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
Inspector’s notes
Utensil surface temperature lower than required (less than 160 degrees F) in the high temperature warewashing machine - 160*F thermolabel failed to temp after running through machine several times. Note: Wash temp was only 130*F and final rinse temp only 105*F. Rack temp was 160*F. Per data plate, a minimum 150*F wash and a 180*F final rinse is required. Repair machine so that a 150*F wash, a 160*F rinse and a 180*F final rinse is attained. Until repaired conduct a final rinse in 3-comp sink with approved sanitizer. Note: Per Chef and facilities engineer Hobart had been out recently and repaired dishmachine. Unit had been working as required.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Wash temperature of 150*F listed on the basement dishmachine data plate was not reached. A minimum wash temperature of 150*F is required and only a temp of 130*F was attained. A final rinse temp of 180*F is required and only 105*F was observed. Repair unit so that a minimum wash temp of 150*F is attained and final rinse temp of 180*F attained.
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 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
In the walk-in cooler observed 1 container of mussels with no shellstock tags or labels attached. Shellstock tags to be kept with shellstock until sold or used. Note: Chef indicated that an employee had discarded the tags. Pan of mussels discarded.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
At bar clean floors under equipment and at front island area.
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.
In the walk-in cooler observed a 6 inch deep container of Risotto cooling. Temp of container was 82*F after 1- 1/12 hours. Cool TCS foods in a shallow container as described above. Risotto placed on sheet pans and placed back in walk-in cooler to cool rapidly.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
One of the bar handwash sinks had very little water pressure. Repair so that there is adequate water pressure at all handwash sinks.
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.
criticalCode MN Rule 4626.0905AWater, plumbing, and sewage
Official wording
For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
Inspector’s notes
Utensil surface temperature lower than required (less than 160 degrees F) in the high temperature warewashing machine - 160*F thermolabel failed to temp after running through machine several times. Note: Wash temp was only 130*F and rinse temp 150*F. Per data plate, a minimum 150*F wash and a 160*F rinse is required. Repair machine so that a 150*F wash, a 160*F rinse and a 180*F final rinse is attained. Until repaired conduct a final rinse in 3-comp sink with approved sanitizer.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Wash temperature of 150*F listed on the basement dishmachine data plate was not reached. A minimum temperature of 150*F is required and only a temp of 130*F was attained. A rinse temp of 160*F is required and only 150*F was attained. Repair unit so that a minimum wash temp of 150*F is attained and rinse temp of 160*F attained. Note: final rinse temp of 180*F was attained.
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 prepping "green oil" with bare hands. Employee was putting greens in food processor with his bare hands. Food is a RTE item and will not be heat treated. Gloves are to be worn when handling RTE foods. Note: Discussed this with employee - employee washed hands and put on gloves. Chef to retrain employees about proper use of gloves.
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.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
In the walk-in cooler observed 2 containers of mussels with no shellstock tags or labels attached. Shellstock tags to be kept with shellstock until sold or used. Note: Chef indicated that tags had been discarded.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Shellstock tags for the mussels in the walk-in cooler had been discarded. Shelltock tags are to be kept in chronological order for at least 90 days before being discarded.
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.
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
Observed hot water at upstairs kitchen sink only 93*F and at bar handsinks about 99*F. Provide hot water to handsinks at a temperature between 110-130*F.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED THE FOLLOWING IN NEED OF CLEANING: 1) Moldy caulking beside basement dishmachine and behind garbage disposal unit. 2) At bar clean floors under equipment and at front island area. 3) Clean heavy build-up of slime on base of basement 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
At the upstairs kitchen observed ice being used as a refrigerant for various condiments at cookline. Chef indicated time is being used for these condiments but no approved written procedures on site to use time as public health control. See attached TPHC form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
There were numerous food items on menu that had an asterisk next to them indicating that they were served undercooked or raw when they were not. Remove the asterisk from foods that are not 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed a 20 quart container of tomato soup cooling in walk-in cooler from the day before at 52*F. (soup discarded.
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.
Observed a 24 qt container of tomato sauce in basement walk-in cooler that had been cooling from the day prior. Operator instructed to discard the tomato soup as cooling times and parameters had not been met.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tomato soup cooling in basement walk-in cooler in a 24 quart container still at a temperature of 52*F from the day before. (product discarded). Cool TCS foods rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 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.
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
At the upstairs kitchen there were no paper towels or a paper towel dispenser at cookline handsink. Provide paper towels and a paper towel dispenser at 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
A sanitizer bucket was being stored inside the bar handwash sink. discontinue this practice. Do not store anything inside handsink - keep handsink accessible for use at all times.
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
The bar handwash sink had very little water pressure. Repair so that there is adequate water pressure at sink.
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.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
Observed through discussion with chef that fish is occasionally vacuum packaged on site. Operator to discontinue as no approved HACCP plan is in place. Submit and obtain approval of a HACCP plan for vacuum packing fish or discontinue this process.
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
In Upstairs kitchen Coldwell unit observed sliced tomatoes at 48*F, chopped lettuce at 43*F and salad dressing at 43*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.
criticalCode MN Rule 4626.0905AWater, plumbing, and sewage
Official wording
For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
Inspector’s notes
Observed the final rinse temp on basement high temp dishmachine was only 160*F instead of the required 180*F. Repair dishmachine so that a final rinse temp of 180*F is attained. Until repaired wash and sanitize all equipment and utensils in the 3-comp sink. Note: dishmachine wash temp observed at 138*F instead of the required 150*F. - Repair wash cycle temp to a minimum of 150*F.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Wash temperature listed on the basement dishmachine data plate was not reached. A minimum temperature of 150*F is required and only a temp of 138*F was attained. Repair unit so that a minimum wash temp of 150*F is attained.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
In basement kitchen observed several wet wiping cloths lying on kitchen counters and prep tables. Wet wiping cloths to be stored in a solution of sanitizer between uses.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In the basement storeroom observed several unlabeled bulk food storage bins. Label bulk food storage bins 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.