minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
The floor in the 2nd level dish room is in process of being recoated with an epoxy resinous system; second layer and base coves still to be completed. The main kitchen mop sink room still has unfinished concrete. This space will be refinished with the same epoxy resinous system soon. In the mop sink room, provide and approved base cove as well - integral epoxy or a stainless steel base cove strip system.
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.
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
On the dinner menu, a partial consumer advisory does not indicate which items it refers to. Add an asterisk (*) to each menu item that could be prepared undercooked. At the bottom of the page, add the statement, *These items are raw or undercooked. Then complete the warning with the existing sentence that Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness. Also provide consumer advisory on online menus.
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 main kitchen dish machine is not working and will be replaced soon with an equivalent unit. The 2nd floor banquet kitchen dish machine is not properly conveying racks through the unit and the rinse gauge is not reading properly. Person in Charge called for service. This dish machine needs additional de-liming, as well. Both freezers in the bar require de-frosting to removed significant frost build-up.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The breakfast menu is completely missing a consumer advisory for eggs - which can be prepared to any doneness level. Provide a consumer advisory with a statement that: *This item is raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness." Also provide complete consumer advisories on online menus.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In the main kitchen mop closet, the floor is bare cement. Provide an approved floor covering with integral base cove. Options include quarry tile, epoxy resinous system manufactured for food service with a smooth finish, and Cementous urethane manufactured for food service with a smooth finish.
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.
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
Verification received that training has been provided and written reminders of how to heat to 165F and measure temp have been provided. Actual temperatures not observed at time of verification.
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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Menus still to be updated. See routine and follow-up inspection reports.
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.
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
Menus still to be updated. See routine and follow-up inspection reports.
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
Observed cooked beef at 121 in hot holding on stovetop. Based on discussion, the beef may not have been fully reheated to the proper temperature an hour before. Chef had employee pull the beef and trained employee how to reheat to over 165F using the Rational oven and data logger.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Written procedure for "par-cooking" with a non-continuous cooking method have been developed and shared with inspector, but were not available in the kitchen at time of inspection. Provide the written procedure near the work station so it can be used for training and referenced during operation.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed tempura batter kept at room temperature. The business is using Time as a Public Health Control and discarding after four hours, but did not have written procedures. Write procedures and keep onsite. This form does not need to be emailed to the inspector. Find Time as a Public Health Control template near the bottom of this resource page: https://www2.minneapolismn.gov/businessservices/business-assistance/run/food-safety/time-temperature/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The bar glass washer was not initially producing any measurable concentration of sanitizer, and was found to be out of sanitizer solution. Sanitizer jug was replaced, machine was re-run with priming to obtain a proper concentration.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
On the BREAKFAST MENU, eggs are available to order but there is no consumer advisory provided. Add a full consumer advisory with the disclosure and reminder. Disclosure with asterisks: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parentheses is optional. Make sure a matching asterisk is on each menu item the consumer advisory applies to.
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.
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
On the Lunch and Dinner Menu, burgers and steak and are available to order but the consumer advisory provided is lacking the Disclosure and asterisk. Add the following disclosure with asterisks: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Keep the existing Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parentheses is optional. Make sure a matching asterisk is on each menu item the consumer advisory applies to.
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
Observed cooked beef at 120 in hot holding on stovetop. Based on discussion, the beef may not have been fully reheated to the proper temperature an hour and a half before. Sous chef pulled the beef and immediately began reheating to over 165F.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Breaded chicken patties are "par-cooked" with a non-continuous cooking method. This violation was noted last year, then abated when a written plan was developed. At time of this inspection, the written plan could not be found. Find the plan and email to janna.beard@minneapolismn.gov. Or, download a new fillable template to fill out and email the new one. Find the Non-Continuous Cooking template at the bottom of this resource page: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www2.minneapolismn.gov/media/content-assets/www2-documents/business/Non-continuous-cooking-2019-English.pdf
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed tempura batter kept at room temperature. The business is using Time as a Public Health Control and discarding after four hours, but did not have written procedures. Write procedures and keep onsite. This form does not need to be emailed to the inspector. Find Time as a Public Health Control template near the bottom of this resource page: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No chlorine test kit was available to check the sanitizer in the bar glass washer. Provide a chlorine test strip kit.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The bar glass washer was not initially producing any measurable concentration of sanitizer. Machine was re-run with priming to obtain a proper concentration.
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.
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
There were no paper towels at either bar hand sink. Paper towels were supplied.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed several instances of knives and utensils being stored in sanitizer in wiping-cloth buckets. All were removed and sent to dish room. Discontinue this practice completely.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
On the BREAKFAST MENU, eggs are available to order but there is no consumer advisory provided. Add a full consumer advisory with the disclosure and reminder. Disclosure with asterisks: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parentheses is optional. Make sure a matching asterisk is on each menu item the consumer advisory applies to.
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.
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
On the Lunch and Dinner Menu, burgers and steak and are available to order but the consumer advisory provided is lacking the Disclosure and asterisk. Add the following disclosure with asterisks: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Keep the existing Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parentheses is optional. Make sure a matching asterisk is on each menu item the consumer advisory applies to.
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.