Provide soap at hand wash sink at the M Club Buffet.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Maintain paper towels at the hand sink in the M Club Buffet.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At 5th floor kitchen observed tongs hanging over grill rail. Discontinue this practice. Store in-use tongs on a clean and sanitized surface.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Observed the final rinse gauge on the Banquet Kitchen dish machine operating at 205*F. Tag on dish machine indicated a temperature range of 180 - 195*F for final rinse. Correct temperature or final rinse temp on gauge to a maximum of 195*F.
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 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
See above. Observed pressure gauge on Banquet Kitchen at 40 PSI. Maintain pressure at 15-25psi.
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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in women's employee restroom. Maintain toilet paper in dispenser at all times. This was immediately corrected by management.
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.
Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Inspector’s notes
In employee men's restroom observed trash can by hand sink overflowing. Empty trashcan on a regular basis to prevent it from overflowing.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
In employee womens restroom observed hot water at 89*F and in employee men's restroom observed hot water at 95*F. Maintain hot water between 100 - 130*F.
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
Observed foods in 5th floor walk-in cooler being maintained at slightly elevated temperatures between 41-46*F. Maintain all cold TCS foods at 41*F or lower. Note: This walk-in cooler to be replaced next month.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in 5th floor walk-in cooler being maintained at slightly elevated temperatures between 41-46*F. Maintain all cold TCS foods at 41*F or lower. Note: This walk-in cooler to be replaced next month.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Submit plans to health department for addition of new walk-in cooler and new equipment to be installed in banquet kitchen cookline.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following equipment: 1) Observed the final rinse temp of kitchen dishmachine was only 140*F. Provide a minimum wash of 180*F as indicated on machine data plate. Until repaired all dishes and utensils must be washed and sanitized in the 3-comp sink 2) Observed the lowboy in 5th floor kitchen was maintaining an ambient temperature of 44-46*F; the 3-door lowboy was maintaining an ambient temperature of 51*F; the 5th floor walk-in cooler was maintaing an ambient temperature of 44-46*F. Repair all refrigeration units so that they maintain an ambient temperature of 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the following foods at unapproved temps. At 5th floor kitchen observed sliced ham in 2-door lowboy at 44*F; in 5th floor walk-in cooler observed meat balls at 46*F, salmon at 46*F, chili at 43*F, and beef short ribs at 42*F. Maintain all cold TCS foods 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At 5th floor kitchen observed tongs hanging over grill rail. store tongs on a clean and sanitized surface.
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.
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
On 5th floor kitchen observed mixed green salads being prepared in dirty middle compartment of 3 comp sink right beside chemical sanitizer hoses and several dirty mops. Discontinue food prep in this sink immediately. All food prep to be prepared in a food prep sink. Provide a designated food prep sink.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
The high temp dishmachine in the banquet kitchen was not working. Repair dishmachine so that it is working properly. Until repaired use the 3-comp sink for washing and sanitizing, dishes, utensils and equipment.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Develop written procedures for the non-continuous cooking process of chicken wings and any other foods that are par cooked. See attachment. Note: Sous Chef was unaware if establishment had health department approved non-continuous cooking process.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener in 5th floor kitchen and slicer in banquet kitchen in need of detailed cleaning.
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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed the rangetop in main kitchen and banquet kitchen in need of cleaning.
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.
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 at 5th floor kitchen handsink at coffee area. Provide a hand wash sign at all handsinks.
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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Backflow prevention devices must be installed in accordance with chapter 4714.
Inspector’s notes
In the banquet kitchen observed a spray nozzle immersed in about 2 feet of dirty water in the tilt skillet - there was no one in attendance. Remove hose from tilt skillet and dispose of soiled water.
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.
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
After running water for several minutes the hot water at 5th floor bar handsink was only 78*F. Ensure that water at all handsinks is between 110-130*F.
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 soap dispenser at bar hand sink was not properly dispensing soap. Install a working soap dispenser at bar hand sink. At the breakfast bar there was no soap. Provide soap at this 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels or paper towel dispenser at breakfast bar hand sink. Provide paper towels and a dispenser at this 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.
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
In the 5th floor kitchen observed salad greens being prepared in same sink compartment as sanitizer/detergent hoses. Discontinue prepping salads in three comp sink.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed there was an overall lack of managerial control in kitchens due to high amounts of critical violations observed during inspection.
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
Multiple pieces of equipment on the cook line such as the French stove/flattop combo and the charbroiler next to it are showing signs of corrosion. Replace components or equipment as need to ensure both pieces of equipment of functioning to the manufacturer's specification. Single door upright cooler in service station was unable to hold cold TCS foods are or below 41 degrees F. Repair or replace cooler.
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.
Multiple examples of base tiles broken or pulling away from the wall near equipment and within walk-in cooler. Repair or replace tile throughout kitchen areas where needed. Grout lines deeply eroded in areas near the main dish machine. Re grout where needed to provide a smooth and easily cleanable floor surface throughout the kitchen.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Upright single door cooler in the service station was holding milk at 53 degrees F. Product was discarded during the inspection. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log is being maintained on site. Sample log is being provided with the report and recording requirements were reviewed with the chef.
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
Flooring and base tiles under the equipment in the service station were soiled with build up of debris. Clean and maintain clean all walls, floors, and ceilings.
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.