Observed fries at 60F thickly stacked inside tubs. Ensure cooling time/temperature controlled for safety foods is done effectively by using multiple cooling methods. At time of inspection PIC moved the fries to sheet trays to continue to cool.
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 ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. https://www.health.state.mn.us/communities/environment/food/cfpm
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed cooking equipment with heavy grease debris. Observed walls with grease build up. Observed air vents with heavy dust. Ensure non-food contact surfaces are maintained 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.
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
Observed beverage gun holder with debris. Observed ice machine with debris. Ensure non-TCS food contact surfaces are cleaned often.
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.
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
Observed blanched fries in closed tubs at 76F, three to four hours after cooking. Ensure time/temperature controlled for safety foods are cooled within the proper time/temperature parameters to prevent pathogen growth. At time of inspection PIC discarded the fries inside the tubs. NOTE: part of the same batch of fries were put on sheet treys for cooling instead of inside the tubs and were at 50F, meeting the cooling requirements.
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 blanched fries in three closed, stacked tubs at 76F. Ensure an effective method is used for cooling time/temperature controlled for safety foods. PIC discarded fries and explained it's not part of their procedures, discussed training staff.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed food debris behind metal racks near prep table. Ensure physical facilities are kept free of food debris.
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
Observed excessive dust on kitchen walk-in cooler ventilation and ventilation throughout facility. Ensure non-food contact surfaces are cleaned.
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
Observed wet wiping cloths in sanitizer bucket with solution below the required concentration. Ensure wet wiping cloths are kept in a sanitizing solution that is at the proper concentration to prevent pathogen growth.
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.
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 or strips to ensure the dish and utensils are reaching 160F on the surface to sanitize properly. Ensure one is obtained.
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 4626.0805C3Cleaning and sanitizing
Official Wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s Notes
Observed quaternary ammonium sanitizing solution dispenser was testing below 150PPM (per manufacturers recommendation). Ensure quat solution is at the proper concentration.
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
Observed walk-in in kitchen was holding TCS foods at 43F (listed on temperature observations). Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth. Discussed air-flow, repairing the unit, monitoring temperatures, moving food to downstairs walk-in and keeping doors closed. PIC stated they are calling someone to repair and will turn down the temperature on the unit in the meantime. Continue to monitor temperatures.
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 wet stacked glasses at bar after being ran through chemical ware washing machine. Ensure clean and sanitized dishes and utensils are allowed to air-dry before stacking to ensure chemical sanitizers are effective.
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.
Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Inspector’s Notes
Observed back door was propped open for ventilation. Ensure outer openings are protected.
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.