Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory is missing for the raw poke bowl tuna fish served on the facility. Note: Provide as required. For details see the consumer advisory fact sheet sent with the report
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No state of Minnesota Health department certified food protection manager (CFPM) for the facility. Note: The manager stated that the copy of the training certificate has already been sent to the state and waiting for the state copy. Note: Please post once received.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No state of Minnesota Health department certified food protection manager (CFPM) for the facility. Note: To details how to obtain one, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer not provided onsite. Note: Provide and use it as required.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
No overhead protection or sneeze guard provided for the open food at the cold bar. Note: Provide sneeze guard or other means to protect foods from actual and potential contaminations.
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.
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 rack surface temperature of the mechanical dishwasher not reached 160 F when tested. Note: Repair or reservice it
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The MDH certified food protection manager certificate was not posted on-site. Note: Post it as required
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Approved chemical sanitizer test strips not provided onsite. Note: Provide and use them to accurately measure sanitizer concentrations.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Irreversible registering temperature indicator thermometer or T-stick not provided for high temperature sanitizing mechanical dishwasher. Note: Provide and use it to monitor rack surface temperature.
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.