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 no parasite destruction letter from supplier for Red Snapper (Lutjanus Spp). Ensure fish being served under cooked has parasite destruction letter available.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for both hot-water sanitizing dish machines. Ensure an irreversible temperature measuring device is obtained and used to ensure the dishes are getting to 160F for sanitizing.
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.
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
Observed dish machine at bar tested at 0PPM. Ensure sanitizer concentration is at the proper concentration to prevent pathogen growth on food contact surfaces. Discussed with PIC to stop using that dish machine until it is repaired and tested.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed chlorine sanitizing dish machine at bar was not dispensing sanitizer. Observed hot-water sanitizing dish machine in kitchen had a leak near the pressure gauge. Ensure 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.
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 red snapper being served raw did not have the required parasite destruction letter from the supplier. Ensure letters are obtained for fish species being undercooked or 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.
minorCode MN Rule 4626.1730BPermits, training, and postings
Official wording
Before engaging in reduced oxygen packaging without a variance as specified in part? 4626.0420, a license applicant or licensee shall submit a properly prepared HACCP plan to the? regulatory authority.
Inspector’s notes
Observed reduced oxygen packaging (ROP) machine and bags on site. No ROP food observed at time of inspection. Ensure, before engaging in any ROP of foods, an approved variance is provided. Discussed with PIC to remove the machine and bags or submit the proper variance request to the health department.
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.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed curing salts brand Morton Tender Quick Curing Salts on shelf in dry storage. Ensure, before engaging in any use of curing salts a HACCP plan is submitted and approved by the health department. Discussed with PIC at time of inspection to cease use and remove the salts from the facility if not using on any foods, or submit a HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed strainer in bar hand washing sink. Observed employee rinse off bar tools at hand washing sink. Ensure hand washing sinks are unblocked and accessible and used exclusively for hand washing purposes.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed red snapper on menu without a consumer advisory notation. Ensure all menus, including online, notate undercooked animal products as being undercooked to clearly inform the consumer about their choices.
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.
Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
Inspector’s notes
Observed consumer advisory statement missing from menus. Ensure consumer advisory statement is noted on all menus, including online 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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed raw fish in ROP packaging being thawed in walk-in. Fish was partially frozen, PIC cut open the packages. Ensure frozen ROP fish is opened prior to thawing.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedures for cooked rice and potatoes kept out of mechanical refrigeration during service. Ensure written procedures for time/temperature controlled for safety (TCS) foods are kept on site and followed. Discussed with PIC at time of inspection. Food is kept out for the five hours of service and then discarded. Discussed both six hour and four hour rule with PIC, emailed information on using procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen meats and sauces on cart in prep area. Ensure thawing of food is done in an approved manner. Discussed with PIC at time of inspection they moved to the walk-in cooler to continue thawing.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink at window did not reach 110F. Other hand sinks reached over 110F at time of inspection. Ensure all hand sinks are at least 110F-130F.
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.
Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
Inspector’s notes
Observed facility is dehydrating duck skin to make it non-tcs. Ensure a variance and HACCP are submitted prior to making any time/temperature controlled for safety (TCS) foods non-tcs. PIC discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no one on staff with the Minnesota Food Protection Manager certificate. Ensure at least one person on staff with the ability to oversee food processes and food employees obtains and posts the Minnesota Certified Food Protection Manager (CFPM) certificate.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Establishment has an asterisks next to menu items allowed to be served raw or undercooked and a reminder at the footnote of the menu. However, the menu was missing the disclosure stating the food is raw or undercooked. Explained to the MOD the difference between the disclosure and the reminder, and why both are required. Provided the MOD the Minnesota Dept of Health (MDH) factsheet on consumer advisory and informed him to update their menu to include the missing disclosure.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
The hot-temp bar glass washer's wash and rinse cycles did not hit the minimum water temperature, 150*f and 180*F respectively, required. Informed the MOD to discontinue the use of the bar glass washer until it's serviced and ensured to maintain the minimum hot temp required for the wash and rinse cycles.
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 4626.0495Cleaning 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
- Observed clean bar glasses stored on unfurnished, chipped wood shelves above the bar counter. Informed the MOD these types of surfaces and exposed woods are not approved for the storage of clean glasses, equipment and utensils , and establishment must either replace it or discontinue storing clean glasses on these shelves. - Wood panel attached to the underside of the bar counter above the glass washer must be removed and replaced as it's not smooth and cleanable 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment did not have hot-temp strips or other devices to manually monitor the temperatures of the hot-temp bar glass washer or the kitchen dish machine. Informed the MOD to ensure they have test strips or devices that can enable them to manually monitor the temperatures of the hot-temp bar glass washer or the kitchen dish machine
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Used wet mops were observed stored inside the mop sink. Informed the MOD to consider installing a mop hanger above the mop sink, and to hang the mops to dry above the sink after they're used.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Several handwash sinks were observed without a handwash signs posted. Informed the MOD to ensure they post handwash signs at all handwash 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.
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
The kitchen dish machine sanitizing temperature gauge did not reach 180°F but the internal temperature (t-stick) reached at least 160°F. Informed the MOD to have both the bar glass washer and the kitchen dish machine serviced to ensure their temp gauges are properly working
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.