Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Employees were again observed pre-rinsing dirty dishes in the food-preparation sink. The manager on duty was informed that this sink is designated solely for food-preparation activities and may not be used for dishwashing, linen washing, or any other purpose. The manager was also reminded that this has been a recurring violation for several years. Per City policy, a minimum $200 repeat-violation citation will be issued if the issue is not corrected immediately, and the citation amount will double each time the violation reoccurs within the next 24 months.
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
Establishment is still using the unapproved residential tortilla heater observed in-use in the front service area. Informed the MOD they replace the tortilla heater and all other unapproved equipment with ANSI/NSF certified or equivalent equipment
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Employees were observed again washing dishes in the food preparation sink. Informed the MOD the food prep sink can not be used for something (dishwashing, linen washing etc.) other than food prep
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temps of TCS foods (cut lettuce at 50*F, etc.) were above 41*F. Informed the MOD they must maintain temps of cold TCS food at or below 41*F 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.
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
An unapproved residential tortilla heater was observed in-use in the front service area. Informed the MOD to ensure they replace the tortilla heater and all other unapproved equipment with ANSI/NSF certified or equivalent equipment
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Employees were observed washing dishes in the food preparation sink. Informed the MOD the food prep sink can not be used for something (dishwashing, linen washing etc.) other than food prep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temps of several TCS foods (chicken at 46*F, cheese at 43*F, cut lettuce at 47*f, etc.) were above 41*F. Informed the MOD the must ensure to maintain temps of cold TCS food at or below 41*F 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Establishment serves the beef tenderloin in a rare to medium mode without a consumer advisory on their menus. Informed the MOD they must post a consumer warning on both their hard copy and online menus for all protein food products served without being fully cooked.
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.