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
Date marking is inconsistent. Observed multiple foods in the reach-in cooler that had been taken from bulk house made products without date marks. Discussed with owner. It seems that some staff are diligent at date marking and others are not. Retrain staff for consistent date marking.
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
Observed outside of equipment to be tacky to the touch. Examples include prep coolers and reach in cooler door handles. Examples also include equipment that is no longer used but still in place such as cooler drawers and warming drawers. Clean and maintain clean.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
There is a large amount of items that are not necessary for operation of the business. Remove these items to allow for easier cleaning, organization and monitoring for pests.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Provide a thin tipped thermometer, these are usually digital. Discussed options with owner.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Coolers are sticky to the touch and contain debris on the interiors and exteriors. Salad dressing containers and olive containers are visibly soiled on the exterior. Clean and maintain a cleaning schedule that prevents accumulations.
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.
Previous violation stated that the walk-in freezer floor was damaged. This could not be observed on this inspection due the large quantity of items stored in the freezer. Items in freezer covered 90% of flooring at time of inspection.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed three cases of TCS foods being held above 41F: 1) Foods in the 2 door glass door cooler on the cooks line was holding foods from 46-48F. Examples include cauliflower at 46F, rice at 48F. See temperature log for all foods. Foods discarded. 2) Filo pastries containing TCS ingredients such as cooked beef, cooked vegetables, cheese or cream are kept at room temperature. Confirmed stock time which was 4 hours prior by end of inspection. At 4 hour mark temperatures were observed to range from 68-74F; these were discarded. Discussed using time as control for these products. Template provided with report. 3) Containers of yogurt are drained at room temperature for up to 3 days. Yogurt must be kept under mechanical refrigeration at 41F or below. 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.
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 counters. When wiping cloths are not actively being used they must be stored in an approved sanitizing solution. Discussed with staff.
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 is a large amount of single use items being re-used to store foods. Examples include containers for yogurt, feta, olives, peeled garlic that have been washed and re-used to store food. These materials are not made for the heavy use of restaurants and may break down and leach chemicals into foods. Discontinue using single-use containers. Use containers that are designed for multi-use in restaurants.
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.
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
Observed multiple foods without date marks. Due to the large amount of foods that were beyond the seven day date mark (see violation 3-501.18A for details) and the inability to confirm when these were prepared these foods were discarded. Examples include shrimp & scallop dish, cooked cauliflower, container of soup, container of beans, plates of cooked pasta. Observed mushroom dish without date mark. Per conversation this dish had been prepared, frozen and thawed. There was no date mark to indicate the date thawed. The day a food is prepared is day one of seven. When thawed it must be date marked in a manner that indicates there are only six days left until discard. Date marking discussed with staff.
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.
Discard or recondition food that is unsafe, adulterated or not honestly presented.
Inspector’s notes
Observed cooked cauliflower dish without date mark that contained mold. Discarded.
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 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed meat in the freezer being stored in a black garbage bag. These are not made for food contact and cannot be used to store food. Discontinue and use storage containers designed to hold food.
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
2 door glass door cooler near cooks line is not holding foods at 41F. Staff is aware cooler is not working but have been unable to get it repaired. Discontinue using cooler to hold foods until it is repaired or replaced.
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 4626.0495Cleaning and sanitizing
Official wording
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 on floor and along wall by fryer. These are absorbent and not approved in place of floor mats. Remove and provide floor mats if needed.
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.
Observed moussaka and pastitsio (layered dishes of meat and pasta or vegetables) that had been cooled at a food depth of about 5 inches. Suggested that these be individually portioned and then cooled on a speed rack in the walk-in. Cooling at a food depth greater than 2.5 inches has not been found to be effective. May need to explore cooling options and confirm a method that works using a cooling log. Cooling guidance provided with 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pastitsio and moussaka cooled tightly covered. Observed staff about to place filo pastries that had only cooled to 70F in closed plastic bags. Instructed staff to cool filo pastries to 41F before placing in closed plastic packaging. Foods must be completely cooled to 41F before they are stored in a manner that inhibits heat transfer. Comply with above rule.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There was no person in charge present at time of inspection. Staff on site were responsive but had not been trained or appointed to be the person in charge. Staff did not claim responsibility for current operations. Owner of establishment is currently out of the country. There must be on person that has been trained and appointed to be in charge present when operating.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
There is an abundance of unnecessary and/or unorganized items in the kitchens and the dry storage area. The walk-in freezer is so packed with food it cannot be fully accessed. Remove unnecessary items and organize needed items so that floors and shelving can be cleaned and monitored for pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
The only food thermometers on site are the thick tipped analog thermometers. A thin tipped thermometer is required, these are typically digital. Provide.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed an olive and feta container in the walk-in cooler that were blackened with mold on the outsides of the container. Staff stated these foods were not for the public. Remove these foods or place them in a clean and sanitized 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.
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
Floor and wall by fryer contain grease build-up. Clean and maintain clean.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in the table cooler on cooks line to measure above 41F. Examples include tzatziki & tomatoes at 54F. Upon inspection cooler had not been turned on. Cooler was sparsely stocked, instructed to ice bath the TCS foods to rapidly cool.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed many boxes of single use items (to-go containers) on floor in basement. These must all be stored at least six inches above the floor to prevent contamination.
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 4626.0033APermits, 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
The certificate for the certified food protection manger expired 5/4/23. Comply with above rule.
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.