In walk-in cooler observed a 6 inch deep lexan containing cooked shredded chicken. Temp of chicken was 73*F. Cool TCS foods in shallow container of 2 inches.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
n walk-in cooler observed a 6 inch deep lexan containing cooked shredded chicken. Temp of chicken was 73*F. Container was covered with tightly wrapped plastic wrap. Cool TCS foods in shallow, uncovered containers.
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
In the walk-in freezer observed ice wands being stored directly on freezer shelves. Wrap ice wands with plastic wrap or store them in a clean and sanitized container.
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 a wiping cloth being placed underneath a cutting board for support. Discontinue this practice - use a "bar mat" or other approved non-absorbent container.
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
Observed a plastic bowl with no handle being used as a scoop in bulk flour bin. Use a scoop with a handle and store scoop 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
At the bar the ice bin was completely wide open allowing possible cross-contamination of ice. Unless being used keep ice covered.
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.
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 bar glasswasher was not dispensing any chlorine during the rinse cycle. It was found that the sanitizer container was empty. Bartender changed out container resulting in 100 PPM chlorine being dispensed.
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.
In walk-in cooler observed multiple cooked whole chickens stacked on a speed rack at a temperature of 97*F. There was no gap between chickens to allow for proper cooling. Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F in an additional 4 hours. Break whole chickens apart to facilitate cooling and leave a space between racks on speed rack. Note: Take and record cooling temps to ensure chicken cools properly. See attached cooling logs.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
n walk-in cooler observed multiple cooked whole chickens stacked on a speed rack at a temperature of 97*F. There was no gap between chickens to allow for proper cooling. Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F in an additional 4 hours. Break whole chickens apart to facilitate cooling and leave a space between racks on speed rack. Note: Take and record cooling temps to ensure chicken cools properly. See attached cooling logs.
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
Observed cooked chicken wings held overnight at a temperature of 53*F in cookline coldwell unit. Maintain all TCS cold foods at 41*F or less. (wings discarded).
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In walk-in cooler opened containers of TCS foods holding beyond 7 days. Ensure that all house made TCS foods and opened commercially manufactured TCS foods are sold or discarded within 7 days. (products discarded).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed 2 containers of cooked chicken in walk-in cooling in 6-inch metal pans. Cool TCS foods in shallow container of 2 inches.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
In walk-in cooler observed cooked chicken cooling in metal pans covered with tightly wrapped plastic wrap. Effective cooling methods were reviewed with the chef. Ensure that cooling foods remain uncovered to facilitate rapid 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed that handsinks at bar lacked paper towels. Provide and maintain paper towels at bar handsinks.
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 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
At back line observed an open beverage container on prep table - chef indicated that employee had been eating lunch there. Discontinue eating in a food prep area and provide a covered container for beverage and store it in an approved location.
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 cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs 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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
At cookline observed a rice scoop and handle laying directly in the rice. Discontinue this practice - store scoop or spatula with the handle out of the product. (rice discarded).
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 4626.0275BEquipment 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
Observed bowls being used as scoops in bulk food storage bins. Discontinue this practice. Store scoops in such a manner that the handles are stored out of the food product.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed 2 live cockroaches at bar. Work with Pest Control company on abatement. Notify PCO of findings.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food stored on floor in walk-in freezer, both walk-in coolers and a bag of rice on the floor in back prep area. Store all food up off floor at least 6 inches.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
At cookline observed grease running down wall behind hood unit and on dripping from bottom of hood unit. Clean dripping grease and clean hood unit to prevent this from happening.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the handsink in employee restroom was plugged. Repair so that sink drains properly.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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
In walk-in freezer observed uncovered "ice wands" laying on shelves and other food packages. Discontinue this practice. Wrap ice wands in plastic wrap or store in a clean and sanitized container.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Establishment observed to be hot pickling vegetables using boiling vinegar and holding these items in excess of 7 days. No approved HACCP Plan is on file. Limit the use by time of this food to 7 days or less or submit a HACCP Plan to health department for approval.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Repair damaged countertop next to handsink in waitstaff station. Bids for repairs have been received and a work order has been placed.
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
Correct the following: 1) Cookline refrigerator drawers were holding TCS foods at 43*F and 44*F. Repair units so that they maintain cold TCS foods at 41*F or less. 2) The Expo station tabletop coldwell unit was holding cold TCS foods at 49.1*F and 56*F. Repair unit so that it maintains TCS foods at 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Recaulk the backsplash in dishroom beside dishmachine.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed diced egg at 49.1*F and diced chicken at 56*F in the table top coldwell unit and steak at 43*F and hamburger patties at 44*F in cookline refrigerator drawers. 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to the hand wash sink in corner of salad prep area was blocked by a utility cart. Do not block access to 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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed numerous spray bottles throughout establishment. Label all spray bottles with their contents.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Recaulk the backsplash in dishroom beside dishmachine.
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.
There were several missing ceiling panels in kitchen and at cookline. Replace the missing ceiling panels.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Repair damaged countertop next to handsink in waitstaff station.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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
Repair the following: 1) Dish machine unable to reach 160 degrees F. on the plate. Machine screen indicated that rinse temperature was too low. Service unit to working condition. Machine only reached a temperature of 109*F during final rinse - unit has been converted to a low temp machine by Ecolab. Repair booster heater and place machine back in use as a high temp machine. 2) The cookline refrigerated drawers were not working. Repair units so that they maintain TCS cold foods at 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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean the following: 1) Observed the clean side of the dishmachine drain board had soiled debris on it. Keep the clean side of the dishmachine drainboard clean. 2) At the bar observed a beverage gun holder on dining room side of bar had a build-up of pink mold and slime. Clean and maintain beverage gun holders in a clean condition.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
At the Expo station salad prep area observed cut lettuce being held in coldwell at 47*F; Sliced tomatoes observed at 45*F and hamburger patties at 48*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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Correct the following: 1) At salad prep station observed metal bowls sitting directly on top of cut lettuce in coldwell unit. Discontinue this practice. (cos by Chef). 2) In back prep area observed an uncovered 22 qt bulk container of flour. Keep bulk bin covered with lid (cos).
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed a sanitizer bucket at bar only contained a trace amount of quat. This has immediately corrected to 200 PPM quat.
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.
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 handsink at waitstaff area.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There was no Consumer Advisory on menu and website menu to notify guests about undercooked or raw foods. Provide a consumer advisory and disclosure on the menus.
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.