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 bar dish machine was not working. Ensure all equipment is maintained in good repair. New machine since last inspection, new one is a chemical sanitizing machine.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee handle raw chicken with gloves, then go to touch the pan with contaminated glove. Ensure single-use gloves are used for one task and are discarded when they become contaminated. At time of inspection PIC discussed with food employee, employee changed gloves and washed hands.
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.
Observed coving on bottom of wall at bottom of the stairs and by friers were in disrepair. Ensure the physical facilities are maintained in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed expired Certified Food Protection Manager (CFPM) certificate posted. Ensure the current CFPM certificate is posted.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed back door being left open for ventilation and a fly coming in. Ensure outer openings are protected against the entry of pests. Discussed screen door or other means of ventilation with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 thawed fish in reduced oxygen packaging (ROP) in prep cooler. Ensure ROP fish are removed from packaging prior to being thawed.
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.
Observed chicken soup cooling thickly stacked in the container and covered in plastic wrap. Ensure proper cooling methods are being practiced. At time of inspection discussed with PIC, food worker placed chicken soup in a large container where the food was no more than 2 inches deep.
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
Observed temperature of the plate inside hot-water sanitizing dish machine at bar reached 145F. Ensure hot-water sanitizing dish machine is sanitizing properly. PIC was told to discontinue using machine until repaired. Dish machine in kitchen is testing at 100PPM chlorine, and all bar wear should be brought to the kitchen to be properly 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature device on site. Ensure there is one available to properly measure the dish temperature in a hot-water sanitizing 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 4626.0033APermits, 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 with the Minnesota Department of Health Certified Food Protection Manager certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw pork stored under raw chicken in walk-in cooler. Ensure raw animal foods are separated to prevent cross-contamination. Discussed with PIC at time of inspection, PIC corrected.
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
Observed prep cooler was holding Time/temperature controlled for safety foods above 41F. PIC discarded the contents of the prep cooler at time of inspection. PIC stated they had a new cooler on the way.
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 4626.0210Food source and labeling
Official wording
Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Observed PIC had discarded the tags which were on site at the last inspection. Discussed proper shellstock tags handling: tags must be kept with the shellfish, tags must be kept for 90 days after the sale of the last shellfish, tags must be organized chronologically, and the date the last shellfish was sold from the container must be marked on the tag.
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.
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 thawing fish in walk-in cooler inside the reduced oxygen package (ROP). Ensure fish are removed from the package prior to being thawed. At time of inspection PIC cut open the packages of ROP fish.
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.
Observed beef soup cooling in walk-in (100F 30 min after cooling start) which were over 6 inches thick, and covered with plastic wrap. Ensure foods are being actively cooled using a rapid cooling method such as thin (2 inches or less) portions, uncovered, and spaced out in the walk-in cooler, or using ice and stirring. At time of inspection PIC broke up the portions into thin pans and left them uncovered in the cooler to finish the cooling process.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
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.
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
Observed the maximum temperature the hot-water sanitizing dish machine reached was 157F. Ensure hot-water sanitizing dish machine is properly sanitizing. PIC stated they will not use the dish machine while it is in disrepair and all dishes will go back to the kitchen dish machine which was testing within the proper range.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature measuring device on site. PIC stated they have ordered one. Ensure a maximum registering temperature device is on site for any hot-water sanitizing dish machines, and dish machine is tested often.
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 4626.0033APermits, 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 with the Minnesota Department of Health Certified Food Protection Manager certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site. PIC stated they have signed up for the class.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic to-go containers. Ensure all to-go containers are able to be recycled, composted, or are re-useable so single-use plastics are not used as to-go containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw fish stored over ready to eat vegetables in prep cooler 2. Observed raw chicken stored over ready to eat foods in walk-in 1. Ensure raw animal foods are stored separately from ready-to-eat foods in storage to prevent contamination.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed no date on shellstock tags from the day the last one was sold over the past 90 days. Ensure the date which the last shellstock was sold from that container is written on the tag.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed walk-in cooler, and prep-table holding time/temperature controlled for safety (TCS) food above 41F. Foods listed in measurements were discarded or moved to a cooler holding at 41F and below at time of inspection. Ensure TCS foods are held at 41F and below to prevent pathogen growth.
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 4626.0210Food source and labeling
Official wording
Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.
Inspector’s notes
Observed 5lbs of dead muscles in walk-in cooler. Ensure adulterated, broken, dirty, and dead shell fish are discarded. PIC discarded dead shellfish at time of inspection.
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.
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 prep table holding foods above 41F with an air temperature of 50F. Observed walk-in cooler with an air temperature of 44F. Ensure all equipment is maintained in good repair. PIC turned down the coolers at time of inspection.
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.
Discontinue removing molluscan shellfish or shucked shellfish from their original container, other than for direct sale to consumer or preparation for service.
Inspector’s notes
Observed live mussels were removed from their original containers in walk-in cooler for storage. Ensure shellfish are not removed from their original container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Observed no record keeping system which keeps the shellstock tags in chronological order. Observed co-mingled mussels, missing tags. Ensure mussels are not removed from their original containers and tags are kept with the shellfish. Two or more containers cannot be comingled, and tags must be maintained chronologically with the date written on them that the last shellfish was sold from that container. PIC discarded co-mingled mussels and retained tags of current container of mussels.
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.
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 thawed tilapia in ROP packaging in prep cooler and in walk-in cooler. Ensure fish are removed from ROP packaging prior to thawing. PIC cut open the packages at time of inspection.
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.
Observed hand washing sink next to dish machine and cook-line did not have hand soap. Ensure it is provided.
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
Observed hand washing sink next to dish machine and cook-line did not have paper towels or other hand drying mechanism. Ensure it is provided.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sink next to dish machine and cook-line did not have a sign posted reminding employees to wash hands. Ensure it is posted.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee place new glove on top of soiled glove on hand. Ensure single-use gloves are used for one task and are discarded when damaged, soiled, or an interruption in task occurs. Discussed with PIC at time of inspection, PIC guided food employee to wash hands and change gloves.
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.
Observed food employees starting the cooling process by venting large containers of broth on a table outside of the walk-in cooler. Food employee explained they vent, then cover and place inside of the walk-in cooler. Ensure when cooling time/temperature controlled for safety foods it is done with an effective method to get the food from 135F to 70F in two hours, then from 70F to 41F in four hours, six hours total. Discussed proper cooling methods: keeping food under two inches thick, and uncovered while cooling is taking place.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dish machine had 0ppm Chlorine. Ensure dish machines are tested often and provide the proper sanitizer concentration to prevent pathogen growth on food-contact surfaces. PIC set up three compartment sink at time of inspection.
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.
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
Observed bar hot-water sanitizing machine tested at 152F on the plate. Ensure hot-water sanitizing machines are tested often and reach the proper 160F at the plate to sanitize food-contact surfaces.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed violations for: cold-holding time/temperature controlled for safety (TCS) foods above 41F, glove-use violation, sanitizing food contact surfaces, and contamination during storage. Ensure the person in charge is making sure employees are educated and following the proper food safety procedures.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature device for the hot-water sanitizing dish machine at the bar. Ensure one is obtained to monitor sanitizing temperature at 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.
minorCode MN Rule 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed cutting boards on prep tables were badly discolored, scored, and warped. Ensure cutting surfaces are smooth and easily cleanable.
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 4626.0033APermits, 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 an expired CFPM certificate. Ensure someone with the ability to oversee and direct food workers and food activity has the Minnesota Food Protection Manager Certificate and it is posted on site.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in use tongs to be stored hanging on the oven handles. Discontinue storing tongs this way to help prevent contamination.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef and raw chicken to be stored directly above raw fish in the walk-in cooler. These items were rearranged during inspection. A safe storage of raw meats poster will be included in this report. Ensure that raw animal meats are stored according to cooking temperature to help prevent contamination.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed shellstock tags to be kept at the facility, but facility did not record the date that the last shellstock from a certain lot was sold or discarded. Shellstock tags were also observed to not be stored in chronological order. An informational handout for the proper maintenance of shellstock tags was provided to the operator. Ensure that shellstock tags are kept in an orderly manner and that the date is recorded for when the last shellstock is used, served, or discarded.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in use tongs to be stored hanging on the oven handles. Discontinue storing tongs this way to help prevent contamination.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the gaskets of the cookline cooler to be severely torn. Person-in-charge stated that new gaskets have already been ordered. Replace gaskets. Observed the cookline holding cooler to have an air temperature of 51 degrees F. Foor products being held in this cooler were observed to be at temperatures of 45 - 51 degrees F. Repair cooler and make sure that it can maintain temperatures below 41 degrees F.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed tuna, cooked chicken, raw beef, and other TCS foods in the cookline holding cooler to be at temperatures ranging from 45-51 degrees F. The air temperature in this cooler was also measured at 51 degrees F and it was determined that this cooler cannot maintain proper temperatures. Person-in-charge stated that food product had been placed into that cooler for service an hour prior to inspection. Product was moved to the sauce cooler, the additional cookline cooler, and the walk-in cooler for storage. Person-in-charge was instructed to monitor product temperature to ensure that it gets below 41 degrees F. Ensure that TCS foods are maintained at a temperature of 41 degrees F or below.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the cookline holding cooler and the racking across from the oven to be soiled. Clean and keep equipment 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.
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
Observed the handwashing sink by the dish machine to not be stocked with paper towels. Ensure that each handwashing sink is provided with paper towels so employees can dry their 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.
Observed the handwashing sinks at the bar and by the dish machine to not be provided with hand soap. Ensure that the handwashing sinks are provided with hand soap so that employees can properly wash their 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed signs to remind employees to wash their hands to be missing from all handwashing sinks. A sign will be included in this report. Print and post signs at each handwashing sink.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed the dish machine in the main kitchen area to use chlorine as a sanitizing chemical. The facility only had sanitizer test strips for Quat onsite. It was discussed with the Person-in-charge that a test kit must be used to make sure that the concentration of sanitizer is high enough to sanitize food contact surfaces, but not so high that it may chemically contaminate food products. Ensure that test kits for chlorine are provided.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed aji sauce (ingredients include garlic and oil) in the kitchen sauce cooler to be cooling in a container that was entirely covered and wrapped in plastic wrap. The plastic wrap was removed and Person-in-Charge was informed that foods can remain uncovered while cooling. Ensure that containers for cooling foods are stored as stated in above code.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef to be stored directly over raw fish in the walk in cooler. Items were rearranged during inspection. Ensure that raw animal meats are stored according to cooking temperature to help prevent contamination.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed ceviche peruano on the menu to be served with raw shrimp. Also observed eggs to be offered as undercooked on the menu. These items were not identified as including raw and/or undercooked animal products and there was no consumer advisory provided on the menu. Identify items on the menu with raw/undercooked animal products and provide a Consumer Advisory.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed shellstock tags to be kept at the facility, but facility did not record the date that the last shellstock from a certain lot was sold or discarded. Shellstock tags were also observed to not be stored in chronological order. Ensure that shellstock tags are kept in an orderly manner and that the date is recorded for when the last shellstock is used, served, or discarded.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed multiple risk factors to be out of control at the time of inspection. Multiple high priority violations related to temperature control, protection from cross-contamination, and recordkeeping were observed. Ensure that high priority risk factors are controlled through the active management of food safety during hours of operation.
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.