Hook Fish & Chicken

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There was no employee illness log on site at the time of inspection. Provided a copy to owners with emailed report. Keep a copy of the employee illness log on site to track each employee illness occurrence.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Catfish nuggets (49F), Tilapia fillets (50F), Catfish fillets (50F), raw breaded shrimp (52F), and perch fillets (51F) were observed improperly cold holding in the Lowboy Cooler at the time of inspection. Fish were taken from the Walk In Cooler and placed in the Lowboy Cooler approximately 1 hour prior to inspection. Because all foods in the unit were around the same temperature and elevated above 41F, it was determined that the Lowboy cooler may not be holding the foods at the safe temperature of 41F or below. All fish items were moved to other coolers that were properly cold holding at 41F or below and a service order was placed for the unit during the inspection by the owner. Do not store foods in the unit until it it is repaired and is holding foods at 41F or below at all times. Retrain staff to monitor temperatures of foods in the Coolers to ensure that they are properly holding cold foods at 41F or below. Maintain all cold, TCS foods at 41F or below 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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota for the establishment, but the Certificate is not posted. Post a copy of the CFPM certificate in the establishment for inspectors to verify during inspections.

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.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

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.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Surfaces of doors and coolers were observed with encrusted grease and flour accumulations. Clean and maintain clean.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Lowboy Cooler was not maintaining cold foods at 41F or below at time of inspection. A repair was ordered on the unit at the time of inspection. Gaskets on the doors of the Lowboy Cooler were observed hanging off the door and the doors were not sealing properly as a result. Repair the cooler so that it operates according to manufacturer's instructions. Keep all equipment in good repair and maintain.

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.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Packaged cheesecakes, apple pies and puddings did not have available information for ingredients, name of manufacturer, allergens, etc for customers to review upon request. Discussed with owner that they need to have this information available for customers if they have ingredient or allergen concerns. Provided label information guidance with emailed report for owner. Provide ingredient and allergen information behind the counter and keep available for customer requests. Update with any new additions to menu.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There was no employee illness log on site at the time of inspection. Provided a copy with emailed report. Keep a copy of the employee illness log on site to track reportable symptoms and illnesses.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Raw shrimp and raw fish were observed cold holding in the Lowboy Cooler at 48F and 46F respectively. Foods were cold before hand and were placed there recently that afternoon. It was determined that the cooler may have been set higher than what keeps the foods at 41F or lower. Required foods to be moved to the other cooler that was properly cold holding other foods, and the Lowboy unit was reset to drop the temperature to colder than what it had been set at. Monitor the cooler and make sure that it is keeping cold at 41F or below before returning product to the unit. Keep foods in an alternative unit until that time. Maintain all cold TCS foods at 41F or lower 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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There is a Certified Food Protection Manager registered with the State of Minnesota, but the Certificate is not posted in the establishment. Post certificate and maintain in establishment for inspectors to verify during inspections.

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.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Surfaces of doors and coolers were observed with grease and flour accumulations. Clean and maintain clean.

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.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Flour and breading scoops were observed with significant encrusted accumulations at the time of inspection. Clean these more frequently and maintain them clean.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There was no means of tracking employee illness at the time of inspection. Discussed with Person in Charge about employee illness training and PIC was knowledgeable in training but did not have method of tracking/recording employee illness occurrences. Will provide employee illness log with emailed report for operator to print out, keep on site and use with each employee illness occurrence/report. Maintain employee illness log on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s notes

Food employee was observed scrolling on their personal phone with gloved hands at the Prep Cooler in the Fryer area. When an order was placed, employee removed gloves and put on new gloves without washing hands. Discussed with Person In Charge that employees must wash hands after handling personal food, touching their face or touching other personal items, and each time before working with food. Retrain employees to wash hands before food preparation activities. Monitor and correct employees who deviate from this safe food practice.

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.

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

Food thermometer with thin tip was not working at the time of inspection. It was suspected by Person In Charge that it needed a new battery. Provide battery to thermometer so that temperatures can be taken for foods. Maintain thermometer functioning according to manufacturer instructions.

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.

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

Scoops were observed stored in bulk flour bin with handle touching the product. Discussed with Person in Charge that scoops need to be stored with handle extended out of the food so that the handle does not potentially contaminate the food. Retrain staff to place scoop with handle extending out of food product and maintain.

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.