Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS foods within the top cold lines throughout the cook line were holding between 46 and 52 degrees F. Stock times were verified. Refrigeration troubleshooting tactics were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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.
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
The inside baffle within the main ice machine was soiled with a mold-like substance. Reviewed proper cleaning frequency with the manager on duty. Ensure that these surrfaces are cleaned as ofen as necessary to prevent build-up.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden bowls were being used behind the bar for salt rims on cocktails. A wooden spoon was being used in the kitchen for mixing sushi rice. Neither of these applications of wood as a food contact surface is appropriate. Discontinue the use of wood as a food contact 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Cold brew prepared on-site was held beyond 7 days. Informed the manager on duty to discard the cold brew and not maintain it on hand for more than 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
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
The citrus press had paint chipping off of it. This utensil was discarded during the inspection. Some of the rubber spatulas had burn areas and/or cracks that had become difficult to properly clean. Ensure that all food contact surfaces are in good 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.
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
Multiple wet and not-in-use wiping cloths were stored on the cutting boards on the line. Ensure that once wiping cloths become soiled and/or wet, they are stored in the sani buckets when not in use.
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.
majorCode MN Rule 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Facility was using sink and surface sanitizer as the triple sink, but was trying to test the concentration with a quat test kit. No sink and surface test kit was available on site. Ensure that a test kit is available for each sanitizer type that is used on site.
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
Some TCS foods in the corner of the topside cooler that is at the end of the cook line (near dish) were holding between 42-44 degrees F. Refrigeration troubleshooting tactics were reviewed with the manager. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw fish storing above ready to eat sushi products such as yuzu sauce. Fish was moved to an appropriate area during the inspection.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No hand washing reminder signage was present in the bathroom. Provide 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.
minorCode MN Rule 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Observed ice cream scoop storing in standing water when not in use. Discontinue this practice. Once the scoop has been used then ensure it's storing in running water.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The employee illness notes being taken are not sufficient. Recording requirements were reviewed with the managers of both the FOH and BOH and a sample log has been provided. Ensure that a complete employee illness log is maintained on-site and all shift leaders/manager know how to use and find it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Menu's missing an asterisk next to the menu items that can be served raw or undercooked. Health statement is also missing a lead-in sentence before the claim indicating that, "these menu items contain or may contain undercooked ingredients". Reprint menus with these updates.
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.
Hand sink on the outside of the bar was missing soap. Provide soap for 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.
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
Paper towels missing from both the bar hand sink and the hand sink on the outside of the bar. Ensure that each hand sink has a supply of paper towels. Discontinue using a multi-use towel to dry hands behind the bar.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Liquor bottles storing on the bottom shelf behind the bar about 3 inches from the floor resulting in the floor under those shelves to build up debris. Ensure that all food and beverages are storing at least 6 inches off of the floor.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors under equipment and shelving in the bar area soiled with 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Bus tub near the dish area that was storing smallwares was soiled with food debris. Clean and maintain clean all non-food equipment.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Can opener blade was storing with food debris encrusted on it. 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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Multiple examples in the walk-in cooler of raw animal foods storing above ready to eat foods. Store raw animal foods in a way that prevents cross contamination.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cooked potatoes in portion bags storing in the topside cooler well above the line resulting in temperatures of 47 degrees F. within some bags while others were well below 41 degrees. Effective fill line strategies were reviewed during the inspection. Ensure that all cold TCS foods are held at or below 41 degrees F.
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.
majorCode MN Rule 4626.0400AFood source and labeling
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 TCS foods such as cooked pork that had been date marked with production and use by date but were then frozen and pulled at a later date without an indication of what day they were pulled. These has resulted in not knowing how much time these foods have been in a cooler. Develop an effective date marking system that captures when these TCS foods have been pulled from the freezer to ensure that they are not storing in a cooler behind 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.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
ROP fish found in the walk-in cooler. Discontinue vacuum sealing fish. Only perform specialized processes that have been approved with a regulatory approved HACCP plan.
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.