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
Th Server Lowboy was observed with an internal air temperature of approximately 55F at the time of inspection. Milk and Heavy Cream were both measured around that temperature and those items had been held in the unit since the night before. Cooler may not be holding proper cold temperatures, so all TCS items were discarded from the cooler at the time of inspection by the Chef. Repair cooler so that it is holding foods at 41F or colder at all times and replace unit if it is unable to be repaired. Maintain cooler according to manufacturer's instructions.
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
Heavy Cream and Milk were observed improperly cold holding in the Server Lowboy at the time of inspection. Ambient air temperature from internal thermometer was also observed at 55F at the time of inspection. Chef immediately discarded all foods in the cooler and ordered repair on the unit by the end of the inspection. Maintain all cold TCS foods at 41F or colder at all times.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent means of measuring the high temperature dish machine's sanitizing rinse cycle at the time of inspection. Have either a maximum registering thermometer or temperature stickers to measure the hot water rinse and ensure that it reaches 160F or hotter to adequately sanitize dishes. Maintain this device on site at all times.
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 4626.0220BFood 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
Record keeping system on site for all shellstock tags do not contain the last date sold. Discussed with Manager and provided guidance document with emailed report. Ensure that the date the last product was sold or discarded from each shellstock lot is recorded on the tag and filed. Maintain records for 90 days.
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 4626.0033APermits, 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 designated Certified Food Protection Manager (CFPM) has completed a ServSafe course but has not yet registered with the State of Minnesota (MN). Provided link to the State of Minnesota portal for the CFPM to register with a copy of their certificate from their completed course. Complete the application process for registering the CFPM with the State of MN and post certificate in establishment when it is received. Maintain CFPM current at all times.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The Server Lowboy was observed with an internal air temperature of approximately 62F at the time of inspection. Milk and Heavy Cream were both measured at the same temperature. Cooler may not be holding temperature, so all TCS items were discarded from the cooler. Ensure cooler is holding foods at 41F or below at all times before placing new TCS foods into the unit, or have service provider repair unit. Replace unit if it cannot be repaired. Maintain cooler according to manufacturer's instructions.
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
The Server Lowboy was observed holding Milk and Heavy Cream at 62F at the time of inspection. It was not known when the items went above 41F, so manager discarded these items immediately. Cooked Potatoes (46F), Sliced Tomatoes (47F), Egg Yolks (45F), Cooked Duck Confit (48F), Raw Beef Tartare (48F) and Blanched Green Beans (47F) were observed improperly cold holding in the upper part of the Pantry Cooler at the time of inspection. Items had been held there overnight, so they were discarded by the manager at the time. Dairy Butter (73F) was observed improperly cold holding on the counter top prep surface at the time of inspection. Chef stated that the butter had been sitting at room temperature for 3 days. Discussed with Chef that dairy butter should be refrigerated at 41F or below at all times as required by the State of Minnesota Health Department. If butter needs to be softened for use, it can be pulled out for no more than 2 hours to soften and be used up within that time. If a longer amount of time is desired for butter to soften, facility can use Time as a Public Health Control to pull cold butter, soften it, and use it all within 4 hours. Provided Time as a Public Health Control (TPHC) with emailed report for operator to consider using if they would like to. Butter was discarded as it had been out for 3 days by Chef. Maintain all cold TCS foods at 41F or lower at all times.
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.
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 Main high temperature dish machine on site was measured over 7 cycles and did not reach the minimum required sanitizing rinse temperature of 160F. Person In Charge immediately called their chemical provider to service the dish machine. Discussed with Person In Charge that an alternative means of sanitizing can be to wash dishes in the machine, then sanitize them in the quat sanitizer at the 3 basin sink for the final sanitize step, then allow to air dry before putting dishes away. Once dish machine is repaired and the dishes are being heated to 160F at minimum, dishes can be resumed using the high temperature dish machine without the extra sanitizing step. Ensure that dishes are being heated to 160F in the mechanical dishwasher to be effectively sanitized.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent means of measuring the high temperature dish machine's sanitizing rinse cycle at the time of inspection. Have either a maximum registering thermometer or temperature stickers to measure the hot water rinse and ensure that it reaches 160F or higher to adequately sanitize dishes. Maintain on site at all times.
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
A container of souffle batter was observed cooling in the Walk In Cooler stacked on top of another container and covered with a lid at the time of inspection. Discussed with Person In Charge that foods that are cooling should be unstacked and uncovered for safest, most rapid cooling. A container of reduced cream was observed cooling in the Walk In Cooler in a large volume container. Discussed with Chef that cooling this product in such a large container would prevent the food from rapidly cooling and it may not make the 6 hour time and temperature cooling window. Chef repanned reduced cream into a container that was no deeper than 2 inches to finish cooling. Retrain staff to use rapid cooling methods that keep containers uncovered, unstacked and spread out.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Beef Stock (137F), Fume Stock (144F), and Vegetable Stock (119F) made from the day before were observed reheating for hot holding on the Saute 1 Warmer after 1 hour at the time of inspection. They were then measured after 1 hour 30 minutes of reheating at 143F (Beef Stock), 148F (Fume Stock), and 127F (Vegetable Stock). Duck Confit (135F) made from the day before was observed reheating for hot holding in the Counter Top Warming Unit at the time of inspection after 1 hour. The confit was measured again at 141F after 1 hour 30 minutes of reheating. The stocks and the Duck Confit were unlikely to reach the minimum required 165F reheating temperature within the maximum allowed 2 hours, so Chef placed the pans onto the stovetop to finish reheating. Instructed Chef to reheat all items to 165F within 30 minutes or discard the items and start again reheating. Reheat all previously cooked, cooled TCS foods to 165F within 2 hours for safe reheating and hot holding.
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 4626.0220BFood 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
Record keeping system on site for all shellstock tags do not contain the last date sold. Discussed with on site Chef de Cuisine, and provided guidance document with emailed report. Ensure that the date the last product was sold or discarded from each shellstock lot is recorded on the tag and filed. Maintain records for 90 days.
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 4626.0033APermits, 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 designated Certified Food Protection Manager (CFPM) has completed a ServSafe course but has not yet registered with the State of Minnesota (MN). Provided link to the State of Minnesota portal for Certified Food Protection Manager registration. Complete the application process for registering the CFPM with the State of Minnesota and post certificate in establishment when it is received. Maintain CFPM current at all times.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Mozzarella Cheese (49F), Partially cooked chicken (62F), and Blanched Green Beans (60F) were observed improperly cold held in the Broiler Lowboy at the time of inspection. Brought this to the attention of the Chef de Cuisine, who stated that the foods had been put in there around 2:30PM. Set a discard time for these products to be used up within 4 hours or discarded. Raw Bacon (50F) in the Saute Lowboy was observed improperly cold holding above 41F at the time of inspection. This item had been placed in the cooler earlier in the day, longer than 4 hours, so a discard was ordered for the bacon, and the other foods that were just recently placed in the Saute Lowboy were moved to another unit to be kept cold or to finish cooling. Butter (72F) was observed improperly cold holding on the counter top at the time of inspection. Manufacturer's package instructions for the butter were to "keep refrigerated". Discussed with Chef that product needs to be refrigerated at all time according to manufacturer. Product had been placed on the line before service began around 3PM. A discard time was set for 4 hours from the time the product was placed there use up within that time or discard. Maintain all cold TCS foods at the time of inspection.
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
The Saute Lowboy was measured with an air temperature of 57F at the time of inspection. A service was called for the unit by the manager at the time of inspection and all foods were pulled from the unit that needed to be kept cold. Unit was repaired within a couple days. Ensure all equipment is maintained according to manufacturer specifications.
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 4626.0220BFood 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
Record keeping system on site for all shellstock but tags do not contain the last date sold. Discussed on site with Sous Chef, guidance document provided with emailed report. Make sure that the date is recorded when the last shellstock from a lot is sold or otherwise discarded.
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 4626.0033APermits, 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
Designated Certified Food Protection Manager (CFPM) has completed a Servsafe course but has not yet registered with the State of Minnesota (MN). Provided initial application to State of MN with emailed report. Complete application and send to State to obtain CFPM Certificate. Keep accessible for inspectors to verify during inspection. Maintain CFPM current at all times.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Two bottles of house made creme anglais in the upper part of the Pastry Cooler were measured at 45F at the time of inspection. Asked Sous Chef it the products were worked with that day and Chef stated that the creme anglais was kept in the cooler overnight and was not prepped or moved from that unit. There were no other TCS foods in the upper part of the cooler. TCS foods in the lower part of the Prep Cooler were all measured at 41F or below. Discussed with Chefs that the plastic bottles are difficult to keep cold in the upper parts of Prep Coolers and suggested using less product in the bottles to use as a working amount or to keep the bottles in the lower part of the Prep Cooler where it is easier to maintain them cold. Chef opted to discard these products as it was not known when they exceeded 41F. Maintain all cold TCS foods at 41F or below at all times.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Several handwashing sinks in the bar areas of the facility were observed missing handwashing signage notifying employees to wash hands in that sink. Provide these signs to all designated handwash sinks throughout the facility. Maintain.
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 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Washed containers in the dishwashing area were observed stacked on a storage rack with water droplets between them at the time of inspection. Retrain staff to ensure that dishes are allowed to totally air dry before stacking in storage mode.
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.