Mara Restaurant And Bar

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

At cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface. This was immediately corrected.

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

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

Inspector’s notes

There was no hand wash sign posted at bar hand sink. Provide a hand wash sign at bar hand 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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Correct the following: 1) In bakery observed a small frying pan sitting inside the hand wash sink. Discontinue this practice. Keep hand sink accessible for hand washing. 2) There was no access to hand sink in bakery - keep access to all hand sinks.

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.

Official wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Inspector’s notes

On side salad prep line observed an employee open beverage can of Red Bull sitting on prep table. Discontinue this practice. Store open drinks in an approved location.

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

Have hand soap at all handwashing sinks.

Inspector’s notes

At hand sink in chocolate room there was no soap. Provide and maintain soap in dispenser at all times.

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.

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

In walk-in freezer observed boxes of food being stored on floor. Store all food up off floor at least 6 inches.

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.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed several containers of TCS foods cooling in an ice bath however the majority of the ice had melted. Observed 22 qt containers at 88*F and 56*F, 10 qt container at 87*F and another plastic container at 57*F. When ice has melted replentish ice in ice bath so that the TCS food cools from 135*F to 70*F in 2 hours and from 70*F to 41*F in another 4 hours.

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

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

In back kitchen observed can opener blade in need of detail cleaning. clean and maintain can opener blade 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.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Clean build-up of mold as needed in bakery walk-in cooler.

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.

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

At cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface. This was immediately corrected by Executive Chef.

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

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 a build-up of mold on ice machine baffle in main kitchen. Clean and maintain baffle 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.

Official wording

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

Inspector’s notes

Several kitchen handsinks and bar hand wash sink have no hand washing signs posted. Provide a hand wash sign at each handsink.

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.

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

At cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

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

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

Inspector’s notes

At salad prep Coldwell observed diced watermelon at 48*F; at cookline observed white rice in Coldwell unit holding at 50*F. Maintain all cold TCS foods at 41*F or less unless using time as public health control.

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

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

At cookline observed a container of roasted tomato sauce sitting in a pan of water at a temp of 86*F. Maintain all hot TCS foods at 135*F or higher. This was corrected by chef.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed a wet, dirty wiping cloth sitting on prep surface at cookline prep area. Store wet wiping cloths in a solution of sanitizer between uses.

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.

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed bar tender slicing lemons and limes with bare hands, kitchen employee slicing bulk cheese with bare hands and a couple of other employees handling RTE foods with bare hands. Gloves are to be worn when handling RTE foods.

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.

Official wording

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

Employees observed handling RTE foods with bare hands put on gloves but did not wash hands prior to doing so. Please review proper hand washing and glove use with employees.

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.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

There was no soap or soap dispenser at handsink located in salad prep area at end of cookline. Provide and maintain soap at all hand sinks.

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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Access to handsink in back kitchen prep area was blocked with a trash can. Keep handsinks accessible for handwashing.

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.

Official wording

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 a build-up of mold on ice machine baffle in main kitchen. Clean and maintain baffle 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.

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

In back kitchen prep area observed a large metal mixing bowl being stored on top of a trash can. Discontinue this practice.

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.

Official wording

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

On the on-line dinner menu there is no asterisk on the menu for the oysters on the half-shell or wagyu flat iron steak. Provide an asterisk beside these 2 items.

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

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s notes

Observed an employee eating while working in the dirty plate pass thru area of dining room. Employees should not be eating while working.

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.

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

There is no state registered certified food protection manager at the establishment. Executive chef has a SeveSafe Certificate but no state certificate. Once obtained post certificate in a conspicuous location. See attachment.

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

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

The date the shellstock is sold is still not being recorded. Write the date the last shellstock is sold (or discarded) on the tag before filing.

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.

Official wording

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

Inspector’s notes

Several kitchen handsinks and bar hand wash sink have no hand washing signs posted. Provide a hand wash sign at each handsink.

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.

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

At cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

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

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

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the coldwell and refrigerated drawer at end of cookline holding diced watermelon at 47*F, shrimp at 50*F and hummus at 50*F. Refrigerated drawers observed to be holding an ambient temperature of 53*F. Have these units serviced and repaired so that they maintain cold TCS foods at 41*F or less

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

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

The date the shellstock is sold is not being recorded. Write the date the last shellstock is sold (or discarded) on the tag before filing.

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.

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

Ensure that when shellstock are removed from original container the identity of the source of the shellstock is kept with it (a copy of 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.

Official wording

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

Inspector’s notes

Several kitchen handsinks and bar hand wash sink have no hand washing signs posted. Provide a hand wash sign at each handsink.

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.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

One of the cookline handsinks had no soap or soap dispenser. Provide soap and dispenser at all hand wash sinks.

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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

In the chocolate room a heated merchandizer is sitting on top of and completely covering up the only handsink in the chocolate room. Remove this piece of equipment from the handsink.

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.

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

At cookline observed tongs hanging over oven door handles. discontinue this practice. Store tongs on a clean and sanitized surface.

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

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

Inspector’s notes

Observed the coldwell and refrigerated drawer at end of cookline holding diced kiwi at 47*F, shrimp at 49*F and hummus at 49.5*F. Relocate these TCS foods to a refrigeration unit that can hold these items at 41*F or less.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the coldwell and refrigerated drawer at end of cookline holding diced kiwi at 47*F, shrimp at 49*F and hummus at 49.5*F. Have these units serviced and repaired so that they maintain cold TCS foods at 41*F or less.

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

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s notes

At side cookline area observed an employee coffee container sitting directly on prep table cutting board. Discontinue this practice. Keep employee drinks stored in an approved location.

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.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

At side cookline observed 2 metal bowls sitting directly on top of cut lettuce in coldwell unit. Discontinue this practice.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed sauces being cooled in ice bath in deep 18 qt plastic containers with no ice wands. Use cooling wands in conjunction with ice bath to properly cool TCS foods. Suggest cooling foods in shallow containers. Note: hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

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

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

There is no asterisk on the menu for the Wagyu beef tartare.

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.