Observed boiled eggs cooling at ambient temperature in a container of water sitting on the prep table. Instructed the manager on duty (MOD) to ensure proper cooling methods are followed.
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 pressure gauge of the main dish machine was not working and is installed in the upper back area of the machine where employees cannot read and monitor it. Informed the manager on duty (MOD) the gauge MUST be serviced or replaced to properly work at all times, and it MUST be installed in a location where it's easily visible for employees to monitor.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed several handwash sinks in the bar, service stations, and the kitchen that do not have splash guards and located next to clean equipment storage area/surfaces. Informed the manager on duty (MOD) to ensure they install splash guards on these sinks or discontinue storing clean equipment and utensils next to them.
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.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Observed ventless ovens establishment added without prior review and approval from the Health Dept. Informed the MOD the City requires submission of food plan and required documents prior to adding/change any ventless cooking equipment or any gas or plumbing connected equipment. Explained to the MOD the City's food plan submission process and showed her where to download the required application to start the process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Establishment's hard copy menus were missing the asterisks to inform the consumers that the New York Strip is/might be served rare to medium. Informed the MOD to ensure they update their menus including online ones to have a disclosure for all proteins items service undercooked, and to have the disclosure part of the consumer advisory statement listed before the reminder.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment did not have test strips for the chlorine sanitizer solutions they use in the bar glass washer and in spray bottles. Informed the MODs to ensure they have proper test strips and use them daily
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Concentration of the Quat sanitizer coming from the dispenser above the 3-comp sink was 0ppm. Informed the MODs to ensure they monitor sanitizer concentration levels to be within the allowed ranges (200-400pm for Quat), and to manually mix the Quat sanitizers used in the 3-comp sink and SaniBuckets until the sanitizer dispenser is serviced
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.
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 wash and rinse cycle gauges of the main dish machine were not working and need to be serviced or replaced. - The pressure gauge of the main dish machine is installed in the upper back area of the machine where employees cannot read and monitor it. The gauge needs to be reinstalled in a proper area that's easily visible for employees to monitor.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Hollandaise sauce kept at the cook line was observed still in use after 4 hours. Informed the MODs they must follow their written procedures to use time as public health control (TPHC) for the hollandaise sauce, and to discard any hollandaise sauces left after 4 hours of being placed in the cook line.
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.