Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Replace the damaged manufacturers data plate on high temp dishmachine. Note: Unit owned by Ecolab. Ecolab ordering a replacement data plate for dihmachine.
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.
In walk-in cooler observed pasta being cooled in a deep, covered plastic lexan. Pasta was observed to be at a temperature of 68*F. Cool TCS foods in shallow, uncovered containers till cooled to 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 4626.0735ABEquipment 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) The main walk-in cooler was holding 47*F in produce section and 45*F in meat section. 2) The Butcher Shop walk-in cooler was observed to be holding an ambient temp of 46*F. Multiple different types of meat were all observed to be holding 46-47*F. Have units serviced 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handisnk in Butcher Shop Walk-in cooler blocked by a utility cart; handsink by dishroom blocked with a utility cart. Both utility carts removed from in front of hand sinks. Keep hand sinks accessible for hand washing.
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 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
At cookline observed an uncovered employee beverage sitting on top of the Vulcan oven. Discontinue this practice. Use a lid with straw and do not store on top of cooking equipment. Store employee beverages in a designated location.
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 4626.0275CCleaning 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 oven door handle. This was immediately corrected.
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 all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
At cookline observed a pan of mashed potatoes being held at 122*F in small steamtable. The mashed potatoes were being double panned - keeping top pan off the heat source. Potatoes reheated to 165*F and removed from double pan set-up.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed a sanitizer bucket had been permanently mounted over produce prep table next to "veggy sink". Discontinue this practice. Remove sanitizer bucket from above prep table.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed an ice scoop being stored directly on top side of right ice machine. Discontinue this practice. Store ice scoop on a clean and sanitized surface or container.
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
The high temp dishmachine failed to turn 160*F heat sensitive thermolabels after several attempts. Have dishmachine repaired so that 160*F is attained on surfae of utensils and equipment. Until repaired use 3-comp sink to wash and sanitize utensils. Note: Manager stated they had been having issues with 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 manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Provide a manufacturers data plate on high temp dishmachine. Could not locate one on the dishmachine. Note: Unit owned by Ecolab.
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
The temp of the wash water solution in high temp dishmachine was only about 100*F. Previous inspections the wash temp was 160*F. Repair unit so that 160*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.
Use effective cooling methods to cool TCS foods. At cookline observed 2 20+ plastic quart containers with an ice wand and sitting in ice bath still at 131*F after about 30 minutes. Cool foods in the walk in with the food depth no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager. TCS foods to rapidly cool 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.
Correct the following: 1) Re-caulk damaged grout on floor in prep room with large gas ovens. 2) Repair damaged ceiling vent in front of large gas ovens.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed sanitizer buckets being stored in handsinks in handsink in meat room and in dishroom. Discontinue this practice. Do not store anything in handsinks. Access to the dishroom handsink was blocked by a cart filled with dishracks. do not block access to hand wash sinks.
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.
In walk-in cooler observed several food items cooing in deep containers. Cool foods in the walk in with the food depth no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager
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
Observed several pieces of meat on skewers being held in hot holding cabinet at temps of 59*F and 46*F. Hot holding cabinet holding temp of 96*F TCS foods to be held cold at 41*F or less or hot at 135*F or more.
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
Repair broken hot water faucet at cookline handsink. Faucet handle just turned round and round and would not turn water on.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed 2 ice scoops stored on side of ice machine. Store scoops on a clean and sanitized surface or in an approved ice scoop holder.
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
In meat cooking room observed 2 dirty knives stored on knife rack. Do not store soiled knives on knife rack. Wash and sanitize knives before placing in knife rack.
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
Observed boxes of food stored on floor in walk-in freezer - store all food items 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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
In walk-in cooler observed ice wands laying uncovered on freezer shelves and one ice wand laying on freezer floor. Wrap ice wands with plastic wrap or store them in a clean and sanitized plastic 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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed several wet wiping cloths laying on kitchen prep tables and counters. Wet wiping cloths to be stored in a sanitizer solution 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed ambient temperature of Traulsen 2-door lowboy between 49-52*F. Repair unit so that it maintains a temperature of 41*F or less. 2) Observed hot box containing beef skewers holding an ambient temperature of 96*F Unit to be kept hot so as to maintain TCS foods at 135*F or higher. 3) As needed replace shelving in walk-in cooler that has peeling surfaces.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In walk-in cooler observed cartons of shell eggs stored above ready-to eat foods. Store shell eggs separate from or beneath RTE 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Discontinue the use of black plastic "To Go" containers. They are not approved in the City of Minneapolis. See "Green To Go" flyer previously provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Recaulk the backsplash behind the dishmachine and garbage disposal unit. Note: All other physical repairs have been corrected.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a handwash sign at bar 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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in employee restroom. This was immediately corrected by manager.
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.
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
The bar glasswasher was not dispensing any chlorine during rinse cycle. Ecolab arrived to correct the problem as I was leaving restaurant.
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.
There was no soap at handsink in employee bathroom. Provide soap at this handsink. Note: Provide a soap dispenser at handsink in employee bathroom.
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.
In walk-in cooler observed cooked black beans cooling in a deep 20 qt container. Confirmed cook and stock time and had manager place in a shallow pan for rapid cooling. To cool foods in the walk in the food depth can be no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager.
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
Water was turned off to hand sinks in employee restroom and to handsink in butcher room. Repair plumbing so that hot and cold running water is provided to all handsinks.
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.
Correct the following: 1) Recaulk the backsplash behind the dishmachine and garbage disposal unit. 2) Provide a toilet paper dispenser in employee restroom. 3) Provide a soap dispenser in employee restroom. 4) In dishroom the paper towel dispenser is falling off the wall - repair. 5) In room with large rotisserie ovens replace the damaged floor runners so that they are smooth and washable and do not present a tripping hazard.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Correct the following: At the bar clean floors under glasswasher.
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 contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
At the salad bar there were no sneeze shields or covers protecting condiments. Provide a sneeze shield or covers for condiments at salad bar.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
At the salad bar observed use of badly cracked wooden plates to set salads on. Remove all badly cracked plates from service.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
In the kitchen observed an employee slicing limes with bare hands. Gloves are to be worn when handling ready-to-eat foods. Discussed proper glove ware with employee and manager. Note: Employee washed hands and put on single use 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Correct the following: 1) At the bar observed ice being dumped in hand wash sink. Discontinue this procedure. Use dump sink to dispose of ice not haand sink. 2) In dishroom a cart with plastic buckets was stored directly in front of handsink. Do not store anything in front of sink blocking access to it.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a hand wash sign at both the bar and butcher shop 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.
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 handsink in dishroom and in employee restroom. Provide paper towels at each of these 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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in employee restroom. Provide and maintain toilet paper 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 4626.1555Cleaning and sanitizing
Official wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s notes
There was no door handle or lock on employee restroom door. Provide a handle and lock on toilet room door for employee privacy.
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: 1) Observed butcher room holding an ambient temperature of 54*F Turn down thermostat so that room holds a temperature of 41*F or less. 2) There was no chlorine being dispensed by bar glass washer. Ecolab came out and replaced the clogged line.
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.
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
The bar glasswasher was not dispensing any chlorine solution during final rinse cycle. Ecolab came out and replaced the clogged tube while present.
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.
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 walk-in cooler observed several ready-to eat foods like black beans that had no date marks. Provide date marks as described 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.
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 storeroom observed a scoop almost completely buried in a bulk container of Azedo flour. Store scoop 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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
In back of house there were several ceiling lights missing light shield covers. Provide light shield covers over florescent lights.
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.
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
Provide hot running water between 110-130*F at handsink in butcher room and employee restroom.
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.