Little T's

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The temperatures of the food in the grill line prep table were at 44F. The unit was immediately adjusted and will be monitored.

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

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

Light shields were missing from some of the lights in the kitchen. Make sure all the lights are shielded in the event a bulb would be broken so that glass shards would not contaminate food and food prep areas.

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

Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

Inspector’s Notes

Several of the bulbs in the hood/grill were missing and need to be replaced.

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.

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The Health license needs to be posted in the business.

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.

Official Wording

The business license must be posted where it can be easily seen.

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.

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

The business currently does not have a CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

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.

Official Wording

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

Inspector’s Notes

No log was available or being used at the time of the inspection. One was left at the end of the inspection.

In Plain English

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

Official Wording

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

Inspector’s Notes

A sign is needed at the bar handsink and the sink near the ice machine.

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.