When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
Inspector’s notes
Observed cold-holding time/temperature controlled for safety foods at the hibachi bar for self-service is not on the time as a public health control procedures and was not marked for the time it was taken out of temperature control. At time of inspection PIC discarded the foods at the self-service bar.
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
Observed the sushi bar cooler air temperature at 47F. Observed ice under cold-holding foods at hibachi bar. Ensure all equipment is maintained in good repair.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed time/temperature controlled for safety foods were above 41F at the sushi prep cooler. Ensure all time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded 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.
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 clean tongs for sushi self-service were hanging below the paper towel holder unprotected from splash when washing hands. Ensure when single-service items are protected to prevent contamination. At time of inspection PIC put the tongs in the dishwasher and removed the wire from under the paper towels.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed salad bar items (boiled shrimp 44F, Cottage Cheese 49F, Cut Lettuce 50F, and Cut Melon 51F), Observed fresh cut salsa (54F) and tarter sauce (60F) being kept on ice and hibachi cold bar (42-43F) was being held on ice. Observed sushi bar items were being kept out on counter at room temperature (65-67F). Temperatures listed in measurement portion of the report. Ensure time/temperature controlled for safety (TCS) foods are being held under mechanical refrigeration and kept at 41F and below to prevent pathogen growth. At time of inspection PIC had written procedures for the salad bar but none were marked for the time in which it was removed from temperature control. Discussed a better system for keeping TCS foods at 41F and below.
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
Observed raw pork and raw shrimp stored over cut scallions at hibachi cooler. Observed raw shrimp stored above cut onions in walk-in. Ensure raw animal foods are not stored above ready-to eat foods to prevent cross-contamination. PIC moved the items and showed the proper storage order at time of inspection.
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.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Observed parasite destruction letter was from last year and did not include all the fish species being served raw at the sushi bar. Ensure parasite destruction letters are maintained and kept on site for each species and kind of fish being served raw.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed bare hand contact of ready to eat foods by food employee, observed cold holding TCS foods above 41F, observed dish machine at 0PPm chlorine and food workers continuing to use the machine. Observed raw items over ready to eat foods. Observed unclean food contact surfaces. Ensure the person in charge is supervising and enforcing food safety rules 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed food worker cutting and handling ready-to-eat red onions and scallions at sushi bar. Ensure food employees are not touching ready to eat foods with bare hands. At time of inspection food worker was educated, and items were discarded. PIC had food worker wash hands and discussed glove use.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed grinder with food debris on inside portion of equipment. PIC stated the grinder had been used two days prior. Observed cutting boards put on rack with clean items with food debris. Ensure equipment and food contact surfaces are maintained clean to the sight and touch between uses to prevent contamination.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dish machine in use with 0PPM chlorine. Ensure food-contact items are being properly sanitized. Discussed with PIC at time of inspection. PIC stated they will use the three compartment sink for sanitizing until the dish machine is repaired.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test strips for quat sanitizer used at three compartment sink. Ensure test strips are obtained for each type of sanitizer used at the facility.
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.
Observed cray fish in walk-in cooler at 77F. The food was covered and over four inches thick. PIC stated they had finished cooking less than an hour ago. Discussed cooling methods at time of inspection. PIC moved the cray fish to sheet trays and put them on the rack to finish cooling.
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.
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
Observed written procedures for time-as-a-public-health-control were available but foods noted were not marked for the time in which they were removed from temperature control. Ensure foods are marked for the time in which they are removed from temperature control. Discussed with PIC to update the procedures to include items found out of temperature control and on ice and to update the system they are using to mark the time in which food is removed from temperature control. Some items of the dalad bar were noted on the written procedures, but not all. PIC marked the time for food to be discarded in 2 hours.
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
Cut watermelon (48F), cut cantaloupe melon (52F) and cottage cheese (50F) on the Cold Bar and Udon Noodles in the Hibachi Grill Cold Bar (48F) were observed cold holding above 41F at the time of inspection. Discussed with Person In Charge that cold foods need to be kept cold at or below 41F at all times to prevent growth of harmful bacteria that can make people sick. Discussed time as a public health control for the cold items as they are not always used up as fast as the hot foods are. Provided Time as a Public Health Control paperwork to operator with emailed report. Keep all TCS foods at or below 41F to maintain safe.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer Bucket on the Hibachi Grill line was observed at 0PPM chlorine at the time of inspection. Sanitizer bucket was refreshed to 50PPM immediately. Maintain sanitizer buckets at 50PPM minimum to adequately sanitize. Monitor and maintain as needed.
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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Food employee was observed touching garbage bin with gloved hands before returning to handle equipment to begin preparing a food order without removing gloves and washing hands. Person In Charge intervened and required employee to remove gloves and wash hands before putting on new pair of gloves to work with food. Retrain employees to remove gloves and wash hands before working with food when they contaminate gloves.
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.