Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
The high temperature dish machine did not have the manufacturer's data plate on the machine at the time of inspection. Work with dish machine service provider to place a new data plate on the machine, and ensure it is easily readable 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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Washed and sanitized equipment from the dishwasher were observed being stacked in storage mode while still wet. Discussed with Chef that equipment needs to fully air dry before being stacked. Retrain staff to allow equipment and containers to fully air dry before stacking or place in storage mode using self-drying positions.
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.
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
Consumer advisory footnote was not provided on both sides of the menu (both paper copies and online), though the foods are asterisked. Add a consumer advisory footnote to all pages here an asterisked food is placed for customer clarity about the risks of the undercooked foods or ingredients they are consuming. Consumer advisory guidance was provided to operator with emailed report. Maintain consumer advisory with each menu change for both the in-house and 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The non-food contact surfaces of the ceiling and the condenser unit in the Walk In Freezer was observed with some significant ice buildup at the time of inspection. This buildup was starting to get onto sealed packages of food on the top shelf below the condenser unit. Clean these areas and maintain them clean to sight and touch.
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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
The high temperature dish machine did not have the manufacturer's data plate on the machine at the time of inspection. Work with dish machine service provider to place a new data plate on the machine, maintain on machine and keep easily readable 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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Washed and sanitized equipment from the dishwasher were observed stacked in storage mode while still wet. Discussed with Chef that equipment needs to fully air dry before being stacked. Retrain staff to allow equipment and containers to fully air dry before stacking or place in storage mode using self-drying positions.
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.
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
Consumer advisory footnote is not provided on both sides of the menu (both paper copies and online), though the foods served raw or undercooked or that contain raw or undercooked ingredients are asterisked on both sides. Add a consumer advisory footnote to all pages where an asterisked food is placed for customer clarity about the risks of the undercooked food or ingredients they are consuming. Consumer advisory guidance was provided to operator with emailed report. Maintain consumer advisory with each menu change for both the in-house and 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Tomato Mornay and romanoff sauce were observed cooling in the Walk In Cooler with the lid tightly covering the containers. Chef removed lids when they were pointed out during inspection. Retrain staff to cool foods unstacked, uncovered and spread out.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Frittata Batter (4/4) and Basil Butter (4/3) were observed past the 7 day date mark in the Walk In Cooler at the time of inspection. Discussed with Chef that foods need to be used up within 7 days or discarded on the 7th day. Work with staff to go through foods more often and discard foods that are outside the 7 day date marking window. Chef discarded these items. Retrain staff to use up or discard foods that are on the 7th day of preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
Sink & Surface Cleaner sanitizer was measured in the 3 basin sink at 0PPM at the time of inspection. Sanitizer effective range is 272-700PPM and works best at 65F temperature, according to label use instructions. The water temperature of the sanitizer coming out of the dispenser was measured around 120F, while a sanitizer bucket around 80F measured 172PPM. Chef immediately called their sanitizer service provider to repair/recalibrate the dispenser. Discussed temporary correction measure to mix the sanitizer sink manually to correct concentration and then fill buckets from the sink basin until the dispenser is repaired. Once dispenser is repaired and dispenses sanitizer within safe and effective range, dispenser can then be used again. Retrain staff to test sanitizer dispenser more frequently and make sure the sanitizer is always used within safe and effective range of 272PPM - 700PPM.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The non-food contact surfaces of the ceiling and the condenser unit in the Walk In Freezer was observed with some significant ice buildup at the time of inspection. This buildup was starting to get onto sealed packages of food on the top shelf below the condenser unit. Clean these areas and maintain them clean to sight and touch.
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
Chipotle Aioli (48F), Cantaloupe Melon (44F), Blue Cheese dressing (48F), and Ranch Dressing (46F) were observed improperly cold holding above 41F in the front Server Well Cooler at the time of inspection. Items were placed there after lunch and came from the Walk In Cooler. Server Well was set at 37F at the time. Set a discard time for 4 hours from time the items were placed there as a correction. Keep 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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Washed and sanitized equipment were observed stacked while still wet. Ensure equipment is allowed to fully air dry before stacking or place in storage mode in self-drying positions.
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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
High temperature dish machine did not have the manufacturer's data plate at the time of inspection. Work with dish machine service provider to place a new data plate on the machine.
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.
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
Consumer advisory footnote is not provided on both sides of the menu, though the foods served raw or undercooked or containing raw or undercooked ingredients are on both sides. Add a consumer advisory footnote to all pages where an asterisked food is placed for customer clarity about the risks of the undercooked food or ingredients they are consuming. Maintain consumer advisory with each menu change.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Containers were found in the Walk In Cooler that were tightly covered with lids or cling film while still cooling. Some containers were stacked on top of each other while covered and cooling. Discussed with Chef that rapid cooling must be done for foods and that foods should be cooled uncovered, unstacked and spread out. Retrain staff to use rapid cooling methods.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Pesto pistachio aioli (4/23), Lemon garlic parmesan dressing (4/29), and cilantro lime dressing (4/30) were observed exceeding the 7 day date mark in the Walk In Cooler. Discussed with Chef that foods made in house need to be used within 7 days or they can grow bacteria even under refrigeration. Ordered discard on the expired foods. Retrain staff to review foods in coolers to ensure that they are used and discarded by their 7 day date mark.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Saute Cooler was observed cold holding TCS foods between 46F and 49F at the time of inspection. Cooler was serviced between follow-up and routine inspection and has not been able to cold hold foods at or below 41F during inspections. Chef has a new cooler on order but since it is custom made, it may take some time to replace the unit. In the meantime, place foods under the Time as a Public Health Control plan until cooler is replaced and discard within 4 hours. 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) was not being followed at the time of inspection. Plan indicates to mark time removed from hot or cold and time to discard on the product label, and neither time marker were put on the containers as specified. Retrain staff to follow procedure as it is written.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
There was no irreversible temperature measuring device for measuring the hot water sanitizing temperature for the high temperature dish machine. Provide a means of an irreversible temperature indicator that is separate from the machine to ensure surface temperature for the hot water rinse cycle is reaching a minimum of 160F. Provide and maintain on site 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The hot water dish machine in the kitchen does not have a data plate. This data plate is needed to tell what kind of sanitizer this machine uses and minimum concentrations or temperatures needed for a properly functioning machine. Contact dish machine service provider to place a new data plate on the 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.
minorCode MN Rule 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Washed and sanitized equipment was observed stacked holding water between them. Retrain staff and ensure that equipment is allowed to fully air dry between use by placing wet dishes in a self-draining position.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The Saute Cooler was cold holding TCS foods between 46F-51F in the drawer units at the time of inspection. Chef mentioned that they have had issues with the unit and they are waiting on the new cooler to be made and shipped to them since it is a custom made unit. Cooler was serviced before follow-up inspection, but has not been able to hold foods at or below 41F. Replace cooler as soon as it becomes available.
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.
A container of ranch dressing was observed cooling from room temperature in a large volume container in the Walk In Cooler. Discussed with Chef the methods for making the ranch dressing. Chef stated that they use room temperature mayonnaise to make the dressing and they cool it in the large container. This is not an effective method for cooling. Discussed with Chef to retrain staff to pre-chill all products before cooling in a container that size, or if they use room temperature products, to cool in thinner pans for rapid cooling of these 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cooked black beans (48F), roasted red peppers (47F), raw chicken (44F), aioli (48F), and spinach cream (52) in the Saute Cooler were observed cold holding above 41F. Chef stated that they have been having trouble with the cooler maintaining 41F or below and are looking to purchase a new unit to replace this one. As a temporary measure, include foods placed in the Saute Cooler under the Time as a Public Health Control plan used on site and discard foods every 4 hours since the cooler cannot maintain foods at 41F. Repair or replace unit to maintain foods at 41F or below at all times. Sour cream (46F) and hummus (46F) were observed cold holding above 41F in the Server Expo. Internal thermometer of the unit indicated a temperature of 50F at the time of inspection. Chef stated the foods were placed there an hour ago, so foods were moved to a unit that could properly cool and cold hold the foods. Discontinue using this unit to cold hold TCS foods. 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.
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
Asian Buffalo Sauce was observed cooling in the Walk In Cooler at 108F after 1 hour, and then measured at 80F after 1 hour 45 minutes. Explained to Chef that hot foods need to cool from 135F to 70F or below in 2 hours, then from 70F to 41F or below in the remaining 4 hours to cool safely. Based on the rate of cooling, it is unlikely that the sauce will reach 70F or below in the remaining 15 minutes. Chef opted to reheat the sauce to 165F and begin the cooling process again. Recommended spacing the hot pans further apart when cooling on a speed rack to allow better air flow. Retrain staff to space pans further apart.
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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Food employee was observed wiping workspace with gloved hands, they then removed gloves and went to put on a new pair of gloves without washing hands first. Chef intervened and instructed employee to wash hands before putting on new gloves when changing tasks. Retrain staff and monitor and correct employees when they deviate from this practice.
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 raw animal foods that have been cooked using a noncontinuous cooking method to the time and temperature parameters for cooked TCS food in part 4626.0385 unless it is hot held according to part 4626.0395, item A; served immediately; or held using time as a public health control as specified in part 4626.0408 after complete cooking.
Inspector’s notes
A non-continuous cooking method is being used for beef roast cuttings where they are not being fully cooked before being cooled to use in another dish. This requires a non-continuous cooking plan. A copy of the non-continuous cooking procedure and template will be sent to operator with emailed report. Discontinue non-continuous cooking until a written plan has been submitted to the health department and been approved.
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
Time as a Public Health Control (TPHC) plan was not being followed at the time of inspection. Plan indicates to mark time removed from hot or cold and time to discard on the product label, and neither time marker were put on the containers as specified. Retrain staff to follow procedure as it is written.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Observed hot water dish machine in kitchen did not maintain the data plate.
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
There was no irreversible temperature measuring device for measuring the hot water sanitizing temperature for the high temperature dish machine in the kitchen. Provide a means of an irreversible temperature indicator that is separate from the machine to ensure surface temperature dishes sanitizing hot water is reaching a minimum of 160F.
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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Observed washed and sanitized equipment stacked holding water between them. Ensure equipment is allowed to fully air-dry between use by putting into a self-draining position.
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.