While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Risotto was covered while cooling. Uncovered on site- corrected. Always keep food uncovered until it is cooled to 41 degrees.
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
Inspector’s notes
Observed mold build up on interior of ice machine. Instructed to drain, then clean and sanitize. Clean at a frequency to avoid contamination.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Missing date of last sale on shell stock tags. Include on tag, as descried 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.
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
1. Missing asterisk on menu items to denote food(steak) is served undercooked. 2. Observed beverage(sour) that contains raw egg on drink menu. A consumer advisory is required- include asterisk, disclosure and reminder statement. Example: *These items are served raw or undercooked. Consuming raw of undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Menu is changed often. Be sure to include proper asterisk/advisory next to food items that are served raw or undercooked.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed employee peeling lemon rinds and placing into a drink dispensing container with bare hand contact. Gloves must be used for ready to eat foods. Instructed to wash hands and put on gloves. Corrected on site.
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.