Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign at handwashing station located by the dish area - provide sign to handwashing station.
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.
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
Walk-in cooler was observed not properly holding TCS food. Repair the walk-in cooler to properly cold hold food at 41*F or below. The GM will adjust the unit dial and keep an eye on the food. A contractor will be contacted as necessary.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at the kitchen handwashing station. Post a sign.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Business serve ceviche but there is no consumer advisory warning on the menu. Provide a consumer advisory for all menus and put an asterisk on the menu item that are served raw or undercooked. Consumer advisory warning statement: *These items are served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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.