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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS (E.G: POACHED EGGS, STEAK, ETC.) IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE MENU.
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 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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS (E.G: POACHED EGGS, STEAK, ETC.) IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE MENU.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP COFFEE CREAMER AT ROOM TEMPERATURES DURING BUSY TIMES. FOOD IS DISCARDED EVERY 4 HOURS. OPERATOR DID NOT HAVE A WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS. NOTE: PIC ADDED COFFEE CREAMER TO AN EXISTING TPHC FOR OATMEAL. MAKE SURE THE PROCEDURE IS FOLLOWED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT HAND SINK BY THE WAREWASHING AREA. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.
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
DISH MACHINE RACK TEMPERATURE WAS REGISTERING 147F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160F UTENSIL SURFACE TEMPERATURE).
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
SODA GUN HOLDER WAS DIRTY / MOLDY AT THE BAR. CLEAN GUN HOLDER.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
ONE SODA GUN HOLDER WAS NOT DRAINING. REPAIR THIS DRAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED BUTTER WAS REGISTERING AROUND 89F. BUTTER WAS STORED AT ROOM TEMPERATURE. SEE TEMP. CHART. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. DISCUSSED WORKING PORTIONS WERE ALL FOOD (BUTTER) WILL BE CONSUMED IN ABOUT ONE HOUR OR LESS. PIC DISCARDED BUTTER.
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 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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS (E.G: POACHED EGGS) IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE MENU.
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.
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 COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC) AND SMALL TO-GO CUPS MADE OF BLACK PLASTIC. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP BEARNAISE SAUCE AT AROUND 100F. COFFEE CREAMER WAS STORED AT ROOM TEMPERATURE AT COFFEE SHOP. FOOD IS DISCARDED EVERY 4 HOURS. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
WATER TEMPERATURE AT HANDWASHING SINK IN THE KITCHEN WAS REGISTERING 83F. MAKE SURE YOU HAVE A COMBINATION FAUCET WITH HOT AND COLD WATER TO BE ABLE TO ACHIEVE 110-130F FOR PROPER HANDWASHING PROCEDURE.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT HAND SINK BY THE WAREWASHING AREA. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS (E.G: EGGS ANY STYLE) IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE MENU.
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 clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
OBSERVED SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR INSIDE A SILVERWARE BASKET. ALL UTENSILS ARE TO BE STORED HANDLE TO USER. INSTRUCTED PIC TO SWITCH THE ORIENTATION OF THE HANDLES TO BE ABLE TO REACH FORKS / SPOONS BY THE HANDLES.
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.
PAINT ABOVE DOOR BY DISH MACHINE WAS CHIPPING AND PEELING. REMOVE OLD PAINT AND PAINT THIS WALL.
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.