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
Observed a sanitizer bucket with quat sanitizer being used to store utensils between uses. Discontinue this practice. Store in use utensils on a clean and sanitized surface. - 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.
Maintain the physical facilities in good repair. Repair broken floor tiles in dishroom as needed. Observed a few broken, cracked floor tiles in front of dishmachine.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In walk-in freezer observed several boxes of food stored on floor under bottom storage shelf. 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.
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
High temp dishmachine is currently not working as a high temp machine. It has been temporarily converted to a low temp chemical sanitizer by Ecolab until a new dishmachine can be installed. At time of inspection no chlorine was being dispensed into machine. Ecolab called - came out same day and repaired sanitizing cycle so that 100 PPM chlorine was dispensed into machine during final rinse. Plans to be submitted for approval of installation of new dishmachine.
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 a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
High temp dishmachine is not working properly - Ecolab has temporarily converted it to a low temp machine until a new dishmachine has been installed. Plans to be submitted for approval prior to installation.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed a sanitizer bucket with quat sanitizer being used to store utensils between uses. Discontinue this practice. Store in use utensils on a clean and sanitized surface. - 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a pipe underneath the high temp dishmachine leaking into a large pan on the floor. Repair the leaking plumbing.
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.
Repair broken floor tiles in dishroom as needed. Observed a few broken, cracked floor tiles in front of dishmachine. Note: A new floor will be installed when the new dishmachine is installed.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Submit plans to health and building departments for installation of new dishmachine. See plan review application on e-mail.
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 4626.0105AFood 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
At cookline observed an employee's Starbucks coffee cup sitting on prep table in front of Coldwell unit. This was removed from cookline.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a pipe underneath the high temp dishmachine leaking into a large pan on the floor. Repair the leaking plumbing.
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.
Repair broken floor tiles in dishroom as needed. Observed a few broken, cracked floor tiles in front of dishmachine.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In the bakery prep 1-door Upright refrigerator observed several flats of eggs stored on top shelf over ready-to-eat foods. Discontinue this practice. Store raw eggs separate from or beneath 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.
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
Final rinse temp on high temp dishmachine was only 79*F on Ecolab''s temperature gauge. Pans exiting the machine were cold to the touch. A 160*F thermolabel failed to turn black when it was put through the machine indicating temperature did not reach 160*F during final rinse. Repair unit so that 180*F is attained on gauge and at least 160*F on surface of utensils. Discontinue use of dishmachine until it has been repaired. Use 3-comp sink to wash and sanitize dishes and utensils. Note: Ecolab has installed Ecosan chlorine sanitizer on machine. Remove this from machine as it is a high temp dishmachine that uses hot water for sanitizing
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 front cookline refrigerated drawer observed chopped greens holding at a temperature of 68*F; in cookline 2-door lowboy observed meatballs at 43*F and at waitress area in coldwell observed all salad dressings hollding at 46*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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed access to a cookline handwash sink blocked by a trash can and in back prep area a utility cart was blocking access to a handsink. Do not block access to handsinks.
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 and clams with no shellfish tags or labels attached. Keep tags on shellfish containers until they are all used.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is a Consumer Advisory on the menu but the print is so small it is not legible. Provide a consumer advisory text that is readable.
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 a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
The wash and final rinse temperature gauges of the high temp dishmachine were not working. Repair and place in use the dishmachine temperature gauges.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Several handwash sinks lacked a handwash sign including both bar handwash sinks, a handsink at cookline and back prep area and the handsink in employee restroom. Post handwash signs at all employee handsinks.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Several handwash sinks lacked a handwash sign including both bar handwash sinks, a handsink at cookline and back prep area and the handsink in employee restroom. Post handwash signs at all employee handsinks.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Correct the following: 1) In the walk-in freezer observed multiple boxes stored on floor including several boxes stored on floor underneath freezer shelving. Store all food up off the floor at least 6 inches. 2) In bakery observed a cart of dinner rolls stored under the handwash sink where the dinner rolls were subject to splash from the handsink. Discontinue this practice. Store dinner rolls in a proper location. (COS).
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
Observed a sanitizer bucket with quat sanitizer being used to store utensils between uses. Discontinue this practice. Store in use 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.