For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The main kitchen high temperature dish machine was run over several cycles in the presence of the General Manager and did not reach the sanitizing rinse temperature of 160F at the time of inspection. General manager stated that their service company had come out earlier that week to service the machine and would have them come out again, they will also be changing machines and services within the next 2 weeks and have a new machine and service provider. As a temporary measure until the dish machine can be service, after washing dishes in the machine, soak them in the sanitize compartment of the 3 basin sink with the quat sanitizer for at minimum 30 seconds to adequately sanitize dishes. Do this until machine is repaired and can heat dishes to a minimum of 160F. Discussed monitoring the dish machine with more frequently until it is changed out and then train staff to monitor the new machine to ensure that dishes are being sanitized.
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 utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Scoop was observed stored in the bulk sugar bin with the handle in the food product. General Manager removed the scoop at the time of inspection. Retrain staff to store bulk food scoops with the handle extended and out of the food.
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
Bar dish machine's chlorine sanitizer was not reaching minimum sanitization concentration of 50PPM chlorine at the time of inspection. Inspector worked with bar manager to troubleshoot the dish machine. It was found that dish machine was filled and run earlier in the afternoon but had not been run since. Bar manager primed the machine to make sure chlorine was getting through the entire line and into the machine and then dish machine's sanitize cycle was measured at 50PPM chlorine. General manager stated that they were getting new dish machines and service provider within the next 2 weeks. Work with service provider to become familiar with new machines and monitor them to ensure that they are running according to manufacturer instructions.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwash signage was not provided at the main kitchen handwashing sink at the time of inspection. Provide signage at this sink notifying employees to wash hands.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Green goddess dressing (46F), hard boiled eggs (50F), cilantro viniagrette (46F), sliced tomatoes (46F), and Caesar dressing (47F) were observed improperly cold holding in the upper part of the Entree Cooler at the time of inspection. Items had been placed there 2 hours earlier according to the person in charge, and they had been moved from the Walk In Cooler. Ordered repair on the unit and a temporary use of 4 hours to place the food in the upper part of the entree cooler to be used up or discarded within that time. A discard time was set for 4 hours from the time the foods had been placed in the cooler, and then new items could be placed thereafter to then be discarded after 4 hours. Once cooler is repaired, monitor the unit to ensure that it is cold holding foods at 41F or below at all times. A homestyle cooler that is not accredited for commercial use was observed refrigerating TCS condiments and dressings at the time of inspection. This item is not commercial grade and cannot be used in the kitchen for cold holding TCS foods. Remove unit from establishment and replace with approved equipment. The foods in the unit, such as Caesar Dressing, were all measured around 53F at the time of inspection. The TCS items in this unit were discarded voluntarily by Chef. 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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The main kitchen high temperature dish machine was run over several cycles and did not reach the sanitizing rinse temperature of 160F at the time of inspection. Discussed with Person In Charge, who would contact their service provider to repair the machine. As a temporary measure, until dish machine is repaired, dishes can be run through the dish machine but must be sanitized after in the 3 basin sink sanitizer sink with quat sanitizer for at least 30 seconds. Once dish machine is repaired and sanitizes dishes to 160F, then dish machine can be used to wash, rinse and sanitize dishes. Monitor dish machine and ensure that it is adequately sanitizing dishes 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
A homestyle cooler that is not accredited for commercial use was observed refrigerating TCS condiments and dressings at the time of inspection. This item is not commercial grade and cannot be used in the kitchen for cold holding TCS foods. Remove unit from establishment and replace with approved equipment. The foods in the unit were all measured around 53F at the time of inspection. They were discarded by the Chef voluntarily at the time of inspection. Spec sheets for equipment that facility is interested in purchasing can be sent to inspector for review/approval before purchase.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Bulk containers of panko and sugar were observed with scoop handles touching the products. Store scoops so that handles are out of food products so that they are not contaminated by hands or handles. Retrain staff to store scoops properly.
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
Bar dishwasher was measured at 0PPM chlorine at the time of inspection. Data plate of machine calls for minimum of 50PPM chlorine to adequately sanitize glasses. Manager checked container of sanitizer and found it empty. Once the container was replaced with a full container and the machine was re-primed, then sanitizer measured 50PPM chlorine. Retrain staff to monitor dish machine sanitizer concentration and ensure that it is 50PPM chlorine before beginning washing dishes.
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
A vent cover was observed missing from the Rail Cooler at the time of inspection. Replace vent cover and maintain cooler according to manufacturer's instructions at all times.
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
Handwashing signage was observed missing from the main handwash sink in the kitchen. Provide and maintain.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Heavy cream (45F), lime viniagrette (46F), hard boiled eggs (46F), cilantro viniagrette (48F), sliced tomatoes (46F), caesar dressing (47F), macaroni and cheese (48F) were improperly cold held in the Entree Cooler. Discussed temperatures with Chef and General Manager, who stated that they were experiencing issues with the cooler on and off. Manager ordered a repair for the cooler during inspection and a 4 hour time window was set for the cooler's TCS foods to be discarded at that time. Discussed with Chef and General Manager to use temporary Time as a Public Health Control (TPHC) for foods kept in the unit during business hours. Do resume typical food storage and do not store food in unit overnight until it is repaired or replaced.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
High temperature dish machine was tested several times and did not reach a sanitizing temperature of 160F at the time of inspection. Discussed with General Manager who stated they may just need to turn up the base water temperature to the booster. In the meantime, dishes can be run through the machine, but need to be sanitized in the sanitize compartment of the 3 basin sink to be considered effectively sanitized until dishes going through the machine reach a final sanitization temperature of 160F. Repair machine if it does not reach 160F after turning water temperature up. Make sure sanitization temperature of the dishes reach 160F to be sanitized.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing signage was observed missing from handwash sinks throughout the facility. Provide signs at each handwash station notifying employees to wash hands. Maintain these at all times.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink on cook line was observed to be covered by a pan. When asked, Chef stated that the sink did not provide strong enough stream of water to wash hands and that they use the sink in the server area just a few feet away. Instructed chef to remove the pan so that staff could wash hands in the sink while working on the cook line. Inspector was able to wash hands in the handwash sink though the water did run slowly. Soap and paper towelling were already at the station. Manager was made aware of the situation and had a request in to fix the sink already. Keep this handwash sink free for handwashing at all times and repair when necessary. Do not block sinks that are designated 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Chicken Pot Pie Soup was observed cooling in a large volumetric cambro container approximately 6 inches deep with an ice wand in the middle of the food. Food was measured at 103F after 1 hour of cooling. It was unlikely that cooling within 2 hours from 135F to 70F or below would be achieved with this method. Discussed with Manager and Chef that cooling method be changed and showed Chef the best method for cooling in 2 inch metal pans. Directed staff to place the product into the thin pans to allow the product to cool to 70F or below within 2 hours. Change methods of cooling to thin pans so that fast, static cooling can be achieved with less need for monitoring. Retrain staff to employ this method.
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.
Chicken Pot Pie Soup was observed cooling in a large volumetric cambro container approximately 6 inches deep with an ice wand in the middle of the food. It was unlikely that cooling within 2 hours from 135F to 70F or below would be achieved with this method. Discussed cooling method be changed and showed Chef the best method for cooling in 2 inch metal pans. Change methods of cooling to thin pans so that fast, static cooling can be achieved with less need for monitoring. Retrain staff to employ this method.
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.