Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of cold TCS foods in the small over-the-counter cooler were above 41°F (shredded lettuce 47°F, cheese 48°F, ham 48°F). The MOD and PIC were advised to adjust the cooler to maintain all cold TCS foods at or below 41°F at all times and to replace the cooler if it cannot hold proper temperature. They were also informed that this repeat violation will result in a $200 citation per City policy.
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 sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
The establishment still needs to provide enough working mechanical coolers to support the volume of cold TCS foods stored or served on site. The MOD was informed that Cambro insulated transport containers are not an acceptable substitute for the required mechanical cold/hot-holding equipment.
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.
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Copy of the establishment’s food license certificate was not posted or available on site. Informed the MOD and PIC to ensure the current license certificate is posted on site.
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
Establishment did not have an MDH-certified food protection manager (CFPM) on site, and no certificate was posted or available. Informed the MOD and PIC to ensure their current CFPM certificate is posted on site.
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.
The handwashing sink in the back room did not have any hand soap available. The MOD and PIC were notified and reminded to ensure all handwashing sinks are properly stocked with soap 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.
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
The handwashing sink in the back room was not stocked with paper towels. The MOD and PIC were notified and reminded to ensure all handwashing sinks are supplied with paper towels 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of some cold TCS foods (shredded lettuce at 47°F and pico de gallo at 45°F) in the small over-the-counter cooler were above 41°F. The MOD and PIC were advised to ensure all cold TCS foods are maintained at 41°F or below at all times, including during peak lunch hours. The PIC discarded these items since they were at the tail end of their service period.
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 sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed the establishment using an ice bath to keep condiments and other TCS foods cold. Temperatures of TCS foods in the small over-the-counter cooler were found above 41°F. The MOD and PIC were advised to discontinue the use of ice baths and to provide or utilize an adequate number of approved mechanical coolers to maintain proper cold-holding temperatures of 41°F or below.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed small black residential coolers stored in the back room. The MOD and PIC were advised to remove any non-ANSI/NSF (or equivalent) certified equipment that does not meet health code requirements.
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.
Observed gaps around several floor drains in the back room where the tiles were not properly cut to fit snugly around the drain. Several floor tiles were also missing in the front area of the establishment. Additional issues included multiple holes in the back-room walls and two large screws protruding from the floor in the back storage area, posing a potential injury hazard. The PIC and MOD were informed to ensure these issues are properly corrected and that all gaps and holes in walls and flooring are filled and sealed with materials that are smooth, durable, non-absorbent, and easily cleanable, in accordance with code requirements.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed a large wooden box/frame in the back room and a large box filled with packing materials in the front prep/service area. The PIC and MOD were advised to remove from the establishment any items that are broken, non-functional, or unnecessary to the operation of the business.
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.
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
Temperatures of some hot-held TCS foods (rice at 104°F and queso at 118°F) were below the required minimum hot-holding temperature of 135°F. The MOD and PIC were informed to reheat these items to 165°F before serving and to ensure all hot TCS foods are maintained at 135°F or higher at all times, including during peak lunch 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.