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 HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHICKEN AT 51F AND TOFU AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( MONITOR UNITS AND KEEP A LOG. INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. THIS VIOLATION TRIGGERED A CITATION. CITATIONS STARTS AT $200. (SEE LAST PAGE OF THIS REPORT).
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
SAME AS PREVIOUS INSPECTIONS. STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200. PIC MOVE RICE STATION TO THE BAR AREA WHERE A HAND SINK IS READILY AVAILABLE. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.
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.
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
MENU’S CONSUMER WARNING FOR SOFT COOKED EGGS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. REVIEW ALL YOUR MENU ITEMS AND UPDATE THE PAPER COPY AND ONLINE 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED COVERED CONTAINER WITH EGG NOODLES (INDIVIDUALLY WRAPPED) REGISTERING 43.3F. FOOD WAS MADE YESTERDAY (09/02). DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS 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 LARGE CONTAINER WITH EGG NOODLES (INDIVIDUALLY WRAPPED) REGISTERING 43.3F. FOOD WAS MADE YESTERDAY (09/02). DO NOT USE LARGE CONTAINERS TO COOL FOOD. INDIVIDUALLY WRAP FOOD ONCE THEY ARE AT MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS 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.
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 HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEEF AT 46F AND TOFU AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( MONITOR UNITS AND KEEP A LOG. INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. THIS VIOLATION TRIGGERED A CITATION. CITATIONS STARTS AT $200. (SEE LAST PAGE OF THIS REPORT).
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
SAME AS PREVIOUS INSPECTIONS. STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.
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.
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
MENU’S CONSUMER WARNING FOR SOFT COOKED EGGS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. REVIEW ALL YOUR MENU ITEMS AND UPDATE THE PAPER COPY AND ONLINE 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED LARGE CONTAINER WITH CHICKEN REGISTERING 55F. FOOD WAS MADE ABOUT 2 HOURS AGO. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS MOVED TO A SHALLOW HOTEL SHEET PAN.
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 LARGE CONTAINER WITH CHICKEN REGISTERING 55F. FOOD WAS MADE ABOUT 2 HOURS AGO. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS MOVED TO A SHALLOW HOTEL SHEET PAN.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED CARDBOARD BOXES USED FOR SHELF LINING INSIDE BAR’S WALK IN COOLER (BASEMENT). CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED KNIVES STORED WEDGED BETWEEN PREP TABLE AND SPLASH GUARD OF HAND SINK. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIVES WERE MOVED TO WAREWASHING AREA.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT RIGHT SIDE OF COOK LINE. KEEP ALL HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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 4626.0506AEquipment 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 HOUSEHOLD STEAMER FOR FISH AND NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.
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
OBSERVED TOMATO BASED SAUCE, STEAK, CURRY SAUCE STORED ON ICE. DISCONTINUE STORING TCS FOOD ON ICE. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. OBSERVED PICKLED CARROTS (HOT BRINE) STORED AT ROOM TEMP. REGISTERING 63F. DO NOT STORE TCS FOODS AT ROOM TEMPERATURE. DISCUSSED WORKING PORTIONS, WERE ALL FOOD WILL BE CONSUMED IN 1 HOUR OR LESS. ALSO SENT FORMS FOR TPHC AS AN OPTION. --------------------------------------------------------------------------------------------------------- OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE COOLER AND LOCATIONS. FOR EXAMPLE: TOMATO SAUCE AT 51F AND PICKLED CARROTS AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS STARTS AT $200.
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.
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
OBSERVED RICE (FOR DESSERT) AT 132F DURING HOT HOLDING. SEE CHART FOR TEMPERATURES. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT OR TO MOVE RICE TO ANOTHER LOCATION / UNIT THAT CAN KEEP RICE AT 135F OR 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 4626.0285BCleaning 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 TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A SANITIZER BUCKET.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED LOTS OF ICE INSIDE HANDWASHING SINK BY COOK LINE. DO NOT USE HAND WASHING SINK FOR ANY OTHER PURPOSES OTHER THAN HAND WASHING PROCEDURE.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE THE BAR. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS.
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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WERE MISSING INSIDE BOTH RESTROOMS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
OBSERVED LARGE CONTAINER WITH PEANUT SAUCE DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 147F. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE A COOLING SYSTEM TO RAPIDLY COOL FOODS. FOR EXAMPLE COOL FOOD BY: 1. PLACING THE FOOD IN SHALLOW PANS; 2. SEPARATING THE FOOD INTO SMALLER PORTIONS 3. USING RAPID COOLING EQUIPMENT; 4. STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; 5. USING CONTAINERS THAT FACILITATE HEAT TRANSFER; 6. ADDING ICE AS AN INGREDIENT; OR OTHER EFFECTIVE METHODS OR COMBINATION OF THE METHODS DESCRIBED.
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 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 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.
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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
OBSERVED FOIL PANS CONTAINERS STORED UPRIGHT AT DRY STORAGE. KEEP THESE SINGLE SERVICE ITEMS STORED FACE DOWN.
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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE UPSTAIRS BAR. RECONNECT TUBE.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON SOME REPORTED ILLNESSES. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.