Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
NO LIGHT SHIELDS OR SHATTERPROOF BULBS OBSERVED IN CEILING LIGHTS THROUGHOUT KITCHEN. ADD SHATTERPROOF BULBS OR LIGHT SHIELDS TO LIGHTING THROUGHOUT KITCHEN.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HANDSINK MISSING SIGNAGE AT POOL SNACK BAR. ADD HANDWASHING REMINDER SIGNAGE.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO CHLORINE SANITIZER TEST KIT PRESENT AT POOL SNACK BAR. HAVE CHLORINE SANITIZER TEST KIT AT POOL SNACK BAR FOR DISH MACHINE.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
LAMB BURGER OBSERVED STORED BEHIND SHRIMP. LAMB BURGER OBSERVED STORED BEHIND HOT DOGS. THESE ITEMS WERE STORED IN THE DRAWERS ALONG THE COOK LINE. STORE TYPES OF RAW ANIMAL FOODS BASED ON COOK 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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
WOOD OBSERVED AS BASE COVE IN BAR AREA. WOOD ALSO OBSERVED ON UNDERSIDE OF BAR COUNTERTOP. INSTALL APPROVED FINISHES IN THESE AREAS.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
CONSUMER ADVISORY AND DISCLOSURE STILL MISSING FROM POKE BOWLS AND COOKED TO ORDER BURGERS AT POOL MENU. ADD CONSUMER ADVISORY AND DISCLOSURE TO 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
CHLORINE AT DISH MACHINE MEASURED 0 PPM. CHLORINE SANITIZER AT DISH MACHINE SHOULD BE 50-200 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO TEST KIT FOR CHLORINE SANITIZER PRESENT ON SITE. OBTAIN TEST KIT.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
NO CONSUMER ADVISORY OR DISCLOSURE PRESENT ON MENU AT POOL BAR FOR POKE BOWLS AND HAMBURGERS (COOKED TO ORDER). PLACE A CONSUMER ADVISORY AND DISCLOSURE ON THE 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
QUAT SANITIZER OBSERVED HOOKUP UP TO POOL BAR DISH MACHINE. THIS MACHINE IS DESIGNED FOR CHLORINE SANITIZER. SANITIZERS WERE SWAPPED DURING INSPECTION BY PIC. MAINTAIN CHLORINE SANITIZER IN DISH MACHINE AT 50-200 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO CHLORINE SANITIZER TEST KIT AVAILABLE. MAINTAIN SANITIZER TEST KIT.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
SPRAY BOTTLES OBSERVED WITHOUT LABELS IN FACILITY. LABEL ALL CHEMICALS IN SPRAY BOTTLES.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
RAW TURKEY OBSERVED STORED ABOVE RAW GROUND BEEF ALONG COOK'S LINE. STORE RAW ANIMAL PROTEINS BY COOK 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MONITORING DEVICE PRESENT FOR HIGH TEMPERATURE DISH MACHINE. PROVIDE AN ITEM TO VERIFY SURFACE TEMPERATURE OF UTENSILS PLACED IN DISH MACHINE.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
GARLIC / OIL MIXTURE OBSERVED BEING HELD AT ROOM TEMPERATURE. MAINTAIN THIS PRODUCT UNDER 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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
FACILITY OBSERVED CONDUCTING HOT PICKLING / BRINING / ACIDIFICATION OF BEETS AND STORING WITH A SHELF LIFE IN EXCESS OF 7 DAYS. AN APPROVED HACCP PLAN WITH VARIANCE MUST BE ON FILE WITH CITY OF MINNEAPOLIS HEALTH DEPARTMENT TO CONDUCT THE ABOVE PROCESS. FOLLOW PREVAILING HEALTH CODES RELATED TO PROPER DATE MARKING AND DISCARD TIMES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
NO PARASITE DESTRUCTION LETTER AVAILABLE FOR RAW SPECIES OF FISH SOLD ON SITE. OBTAIN SUPPLIER PARASITE DESTRUCTION LETTER.
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.
majorCode MN Rule 4626.0220CFood source and labeling
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
NO EMPLOYEE ILLNESS RECORD LOG AVAILABLE AT TIME OF INSPECTION. KEEP AN EMPLOYEE ILLNESS RECORD LOG AND MAINTAIN ON SITE.
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.