Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed that the only two hand sinks in the kitchen are not in close proximity or easily accessible to the cook line or to the expo line. At least an additional hand sink is needed to meet the requirement. Install at least one more hand sink easily accessible to the cook line and expo line. Submit a Food Plan for the installation of the new hand sink.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following equipment: 1) Kitchen dishmachine was not dispensing any chlorine during final rinse cycle. Repair unit so that a minimum of 50 PPM chlorine is dispensed during final rinse cycle. 2) Repair right side 2-door lowboy unit under cut fruit coldwell so that it maintains an ambient temperature of 41*F or less.
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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed cloth towels being used under cutting boards or trays for stability at cook line and prep line tables. Discontinue this procedure. Use plastic or rubber mats designed for this purpose. "Bar mats" or Boardmate mats are good examples.
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.
minorCode MN Rule 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
In back bakery area observed three scoops being stored inside bulk food bins with their handles directly in contact with food items. Store scoops in such a manner that the handle is not in contact with the food item.
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.
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
At the cookline observed several knives jammed in gap between Coldwell unit and lowboy. Discontinue this practice. Store utensils on a clean and sanitized surface.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
At the expo area observed an employee slicing and handling limes with bare hands. Discontinue this practice. Gloves are to be worn when handling ready-to-eat foods.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed that the only two hand sinks in the kitchen are not in close proximity or easily accessible to the cook line or to the expo line. At least an additional hand sink is needed to meet the requirement. Install at least one more hand sink easily accessible to the cook line and expo line. Submit a Food Plan for the installation of the new hand sink.
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.
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 kitchen dishmachine was not dispensing any chlorine during the final rinse cycle. Repair unit so that a minimum of 50 PPM chlorine is dispensed during final rinse cycle. Until repaired use the bar glasswasher or kitchen 3-comp sink to sanitize dishes and utensils.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed country Fried Steaks in cookline refrigerated drawer at 57*F, cut honeydew at 49*F and cut cantaloupe at 47*F in right coldwell at Expo station. The 2-door lowboy under the cut fruit was holding an ambient temperature of 48-54*F. Maintain all cold TCS foods at 41*F or less.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In the walk-in cooler observed ready-to-eat foods stored directly under numerous large boxes of shell eggs. The ready-to-eat foods were moved during the inspection. Ensure that raw animal foods are stored in a way that prevents contamination.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
In the walk-in cooler observed a container of sliced ham date marked with the date 11/17. Review proper date mark requirement with employees.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a handwash sign at the bar handwash sink.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Correct the following: 1) Observed the bar handsink filled with ice. Discontinue this practice. The handsink is to be used for handwashing only. 2) Observed handsink by food prep sink blocked with a utility cart. Do not store anything in front of handsink blocking access to the sink. (cos).
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following: 1) Repair the ripped gasket on interior of ice machine lid. 2) Observed ambient temperature of milk dispenser holding 43*F. Repair or lower thermostat so that unit maintains a temperature of 41*F or less. 3) Observed the ambient temperature of bar 3-door cooler holding 45*F. Repair or lower thermostat so that unit maintains a temperature of 41*F or less.
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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Observed a light bulb cover missing in the walk-in freezer. Replace missing light cover.
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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed cloth towels being used under cutting boards or trays for stability at cook line and prep line tables. Discontinue this procedure. Use plastic or rubber mats designed for this purpose. "Bar mats" or Boardmate mats are good examples.
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.
At the back cookline observed several broken and missing floor tiles. Repair broken tiles. Note: Manager stated that this back cook line is proposed to be remodeled - floor will be repaired during the re-model. Note: Submit plans to Health and Building Departments for your proposed re-model.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.