minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed old wooden flooring in the basement walk in cooler and keg cooler. The flooring is in need of repair with an approved floor. Provide in writing to inspector a plan to replace existing wood flooring with an approved 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.
Observed the flooring in the basement hallway in need of repair as it is no longer smooth and easily cleanable. Repair floor as needed.
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.
Observed a covered garbage can to be missing in both the first-floor men's bathroom and second floor men's bathroom. Provide a covered garbage can in both bathrooms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Matt Telfair to be a valid state of MN certified food protection manager. His certificate was not posted on site. Post a copy of the state of MN CFPM certificate 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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed an old wooden floor in the basement walk in cooler. Replace wooden floor with an approved floor. Provide in writing to inspector a plan to replace the wood floor. Operator had been given 2 years or until 4/16/26 to complete from the previous years 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.
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 state of MN certified food protection manager for facility. Per Andre Davenport, he will be attending an upcoming class next month. Upon passing class and obtaining a certificate, Andre will need to apply for state of MN certification. More information on certified food protection manager requirements can be found below: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Upon receiving the state of MN certificate, post on premises.
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.
Observed the flooring in the basement hallway in need of repair as it is no longer smooth and easily cleanable. Repair flooring as needed.
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.
Observed a covered garbage can to be missing in the following bathrooms: 1) First floor men's bathroom. 2) Second floor bathrooms. Provide a covered garbage can in referenced bathrooms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the basement ice machine to have pink biofilm growth inside unit. Clean and maintain clean.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed a container of tomato soup dated 3/11 and cilantro lime dressing dated 4/1. Both items were over the seven day use or discard by date. Discussed date marking requirements with operator. Referenced items were discarded during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following areas in need of a thorough cleaning: 1) Floor under cooking equipment on main level prep area. 2) Floor under equipment in basement prep area. 3) Floor under basement pop syrup storage area. Clean and maintain all areas in a clean 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed a few bags of opened salt and bread crumbs in the basement dry storage area. Once opened, either dump contents of food item into a container and label with common name of food item or put open bag of food item in a closed and labeled container.
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.
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
Observed soft boiled scotch eggs and various burgers on the menu. The scotch eggs are not fully cooked and the burgers can be ordered undercooked by the customer. The existing in house and online menus were observed to be missing a complete consumer advisory. Provide a disclosure statement stating the food is raw or undercooked and provide an asterisk next to the food items directing the consumers to a footnote stating the food is raw or undercooked. An example of a complete consumer advisory would appear on the menus as: *These items are served raw or undercooked, or contain, or may contain, raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Change in house and on line menus to reflect above changes. If needed, contact inspector with questions prior to reprint of menus for review.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED AN OLD WOODEN FLOOR IN THE BASEMENT WALK IN COOLER. REPLACE WOODEN FLOOR WITH AN APPROVED FLOOR. PROVIDE IN WRITING TO INSPECTOR A PLAN TO REPLACE THE WOOD FLOOR WITHIN THE NEXT 2 YEARS.
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 NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CFPM. THE LINK PROVIDED BELOW HAS INFORMATION ON HOW TO PROPERLY OBTAIN A CFPM FOR THE ESTABLISHMENT. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST CERTIFICATE 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.
OBSERVED THE FLOORING IN THE BASEMENT HALLWAY IN NEED OF REPAIR AS IT IS NO LONGER IN A SMOOTH AND EASILY CLEANABLE CONDITION. REPAIR FLOORING AS NEEDED.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT THE FOLLOWING HAND SINKS USED BY FOOD SERVICE EMPLOYEES: 1) FIRST FLOOR MEN'S BATHROOM. 2) BASEMENT PREP AREA. 3) SECOND FLOOR BATHROOM HAND SINKS. POST SIGNAGE AS REQUIRED.
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 A COVERED GARBAGE CAN TO BE MISSING IN THE FOLLOWING BATHROOMS: 1) FIRST FLOOR MEN'S BATHROOM. 2) SECOND FLOOR BATHROOMS. PROVIDE A COVERED GARBAGE CAN IN REFERENCED BATHROOMS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 THE BASEMENT LARGE ICE MACHINE NOTED WITH BLACK BIOFILM ON THE INSIDE BAFFLE. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
OBSERVED RAW SHELL EGGS STORED ON A SHELF ABOVE READY TO EAT VEGETABLES. OPERATOR RELOCATED THE EGGS TO THE LOWER SHELF.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
OBSERVED A CONTAINER OF SOUP IN THE BASEMENT WALK IN COOLER TO BE DATED 4/3. ITEM WAS OVER 7 DAYS IN COOLER. READY TO EAT FOODS TO BE USED UP OR DISCARDED WITHIN SEVEN DAYS OF PREPARATION. DAY ONE IS THE DAY OF PREPARATION AND SIX MORE DAYS AFTER WOULD TOTAL SEVEN DAYS. OPERATOR DISCARDED OUT DATED SOUP WHILE ON SITE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 #6 RAMEKINS, #6 SHOT GLASSES AND BLACK PLASTIC ON SITE. ALL ITEMS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) FLOOR UNDER ALL COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA. 2) FLOOR UNDER EQUIPMENT IN BASEMENT PREP AREA. CLEAN AND MAINTAIN ALL AREAS IN A CLEAN 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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED THE MAIN FLOOR BAR SODA GUN HOLDERS WITH PINK BIOFILM. CLEAN AND MAINTAIN IN A CLEAN 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.