Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed raw tuna in ROP packaging in reach in cooler. Ensure before thawing reduced oxygen packaging fish is removed from the packaging before thawing. At time of inspection PIC discarded the fish.
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 food employee cutting lemons for drinks wearing one glove with knife, and bare-hand-contact on the lemons. Ensure bare hand contact is never used on ready-to-eat foods. Discussed with food employee. PIC discarded lemons.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed hardboiled eggs at 50F in prep table. PIC discarded at time of inspection. Discussed moving eggs to drawer coolers and non-tcs foods in top. Ensure all temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed frozen, commercially reduce oxygen packaged (ROP) salmon in walk-in cooler, thawing without being removed from packaging. Ensure ROP fish is removed from packaging prior to being thawed. At time of inspection PIC opened the packaging.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed sanitizer bucket in handwashing sink behind prep cooler #1. Ensure handwashing sinks are accessible at all times and are used exclusively for hand washing purposes. PIC removed the bucket at time of inspection and discussed hand washing sink uses with food employees.
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 rice and other utensils being stored in water at room temperature. Ensure in-use utensils are being stored in one of the following ways: 1. A clean, sanitized surface. 2. In the food with the handle above the food level. 3. In running water of sufficient velocity to remove food particles. 4. In water at 135F and above.
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.
Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
Inspector’s notes
Observed prep sink with pieces of raw chicken inside and fresh bell peppers on side board getting ready to be washed. Ensure food equipment is clean and sanitized between raw animal foods and ready-to-eat foods by washing, rinsing, and sanitizing food-contact equipment between uses. At time of inspection PIC had food workers clean the sink, discard any contaminated vegetables before continuing food prep.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed tail soup on stove at 125F. Ensure all hot-holding foods are maintained at 135F and above to prevent pathogen growth. At time of inspection PIC rapidly reheated the soup to 168F and hot-held. Discussed using a hot-holding unit for the soup instead of the stove.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Hard boiled eggs (48F) and Pork Belly (52F) were observed stored in the Appetizer Cooler above 41F at the time of inspection. Discussed with manager who stated that the corner of the cooler has been having difficulty keeping cold temperatures lately. Discussed possible rearranging cooler if one side is having issues keeping foods cold Instructed discard of those two foods 4 hours after they had been placed there. Coconut milk (48F) and mango puree (50F) in the bar area were stored out of refrigeration at the time of inspection. Discussed with manager that foods left out at room temperature can grow bacteria that can make people sick and that foods should be stored in the bar cooler and pulled out when needed, then returned to refrigeration. Keep cold TCS foods at 41F or below at all times to prevent harmful bacterial growth in these foods.
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 tool on site to measure the hot water sanitization temperature of the high temperature dish machine's rinse cycle. Discussed with manager the different options that they can use, such as a maximum registering thermometer, or stickers or labels that indicate that 160F has been reached. Provide a means to test the dish machine's hot water sanitization temperature and 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
At the time of inspection, there was no way to track employee illness reports and when they are allowed back to work. Provided Employee Illness Log from the Minnesota Department of Health (MDH) for facility to use or model after in tracking reportable symptoms and illnesses. Keep log and update it with each employee illness occurrence and maintain on site for inspectors to review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Broth was observed hot holding on the stove top at 125F at the time of inspection. Discussed with Person In Charge that hot foods must be kept hot at 135F or higher at all times to prevent bacterial growth that can make people sick. Broth was refilled on the stove within the last hour, so it was rapidly reheated to 190F within 1 hour to correct. Retrain staff to monitor hot holding temperatures and reheat hot foods rapidly to 165F or higher. Maintain all hot TCS foods at 135 or higher 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.