James Ballentine VFW Post 246

Official wording

Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

Inspector’s notes

Soda gun line in the event space was unable to drain, resulting in pooling liquid waste. Ensure that all the soda gun lines can drain and aren't plugged.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

Some of the soda gun nozzle holders are soiled with build up of mold like substance. Regularly clean, sanitize, and dry these nozzle holders and the red removeable tips of the soda guns.

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.

Official wording

Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

Inspector’s notes

Wooden tortilla press is in the kitchen. These piece of equipment is not commercial grade and is not easily cleanable. Remove this piece of equipment from the kitchen and replace with an approved piece of equipment if needed. Options were reviewed during the inspection, consult inspector 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.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Floor/wall junctures under the bar are soiled with debris and build up. Clean and maintain clean all floors.

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

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s notes

Open bowl of employee cereal stored next to the cutting board in the prep area. Ensure that employees are not eating or drinking directly in the food preparation areas.

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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

No handwashing reminder signage posted at the hand sink in the back bar. Post handwashing reminder signage near all hand sinks.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered 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.

Official wording

Keep the physical facilities in good repair.

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.

Official wording

Keep the plumbing system in good repair.

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.

Official wording

Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

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

Equipment food-contact surfaces and utensils must be 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

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal 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.

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered 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.

Official wording

Keep the physical facilities in good repair.

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.

Official wording

Keep the plumbing system in good repair.

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.

Official wording

Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

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

Equipment food-contact surfaces and utensils must be 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

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Large can opener in the main kitchen soiled with food debris build up. Can opener was moved to dish area. 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

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

Both bar machines and the low temp machine in the main kitchen were unable to dispense a measurable amount of chlorine. Triple sink was set up with a bleach solution and a service call was placed. Ensure that all dish machines provide a concentration between 50-200 ppm for these sanitizers (chlorine).

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.

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Sanitizer buckets in the kitchen were measuring low as was the triple sink dispenser. Bleach solution was manually made in the triple sink and a service call was placed. Ensure that this solution (quat) is maintained between 150-400ppm.

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

Keep the physical facilities in good repair.

Inspector’s notes

Grout lines around the main dish machine were eroded allowing water to pool up in those areas. Re-grout lines as needed with an appropriate food grade grout to provide a smooth and cleanable surface. Ceiling tiles missing from behind the beer cooler downstairs. Replace those tiles. A section of VCT tiles are missing from in front of the beer cooler downstairs exposing the subfloor. Replace missing floor with an approved finish.

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.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Leak present under the prep sink. Repair leak.

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.

Official wording

Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

Inspector’s notes

Soda gun line at the front bar was unable to drain. Work with your soda vendor to properly pitch and/or unclog the drain line.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

One of the soda gun nozzle holders at the front bar was soiled with mold like substance. Clean and maintain clean.

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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Hand sink at the front bar had a wiping cloth in the basin and 3 chemical bottles hanging into the basin. Remove these items to encourage frequent and effective hand washing.

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

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

El Jefe brunch menu is missing a consumer advisory for all items that serve a fried or over easy egg. Ensure that the in house and online menus have a complete and accurate consumer warning and all applicable menu items are marked in some way.

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

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Numerous fruit flies present behind the front bar and down stairs by the walk-in cooler in 2 places - near damaged flooring and below damaged ceiling. Prevent pooling of water, repair facilities where needed, improve sanitation practices and work with your pest control operator to stop this infestation.

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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Flooring near the basement walk-in cooler damaged down to the sub floor. Ceiling in basement dry storage area water damaged. Repair or replace wall and ceiling coverings.

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.

Official wording

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

Inspector’s notes

Manager of the VFW side unable to locate their employee illness log. Sample log is being provided with the report and logging requirements were reviewed with the manager. Ensure that all persons in charge have access to the employee illness log and know how to use it.

In plain English

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

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Employees described their cooling methods as placing one cooling wand into two deeply filled containers of chicken tinga which is an ineffective way to cool large batches of cooling foods. If utilizing ice to cool large batches then ensure that at least two wands are used per container and the containers are also placed into an ice bath while cooling. Reviewed shallow pan cooling methods with the manager as an alternative to ice wand cooling. Ensure that effective cooling methods are used to ensure rapid cooling of cooked 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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

No test kit on site to measure to concentration of chlorine in the kitchen or the bar. Obtain a test kit and use to ensure that an approved concentration of chlorine is being dispensed.

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

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

Multiple examples of cooked meats in the upright cooler with only the production date and no indication of which day it was pulled from the freezer. Date marking strategies were reviewed with the manager. Ensure that all TCS foods that are pulled from the freezer are date marked with that date and not held in the cooler for more than 7 days.

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

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

El Jefe brunch menu is missing a consumer advisory for all items that serve a fried over over easy egg. Consumer advisory factsheet is being provided with the report. Ensure that in house and online menus have a complete and accurate consumer warning and all applicable menu items are marked in some way.

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.