Tile flooring in multiple areas of the floor (bar dish, brewing room, downstairs walk-in) has chipping or eroding grout. Refinish these areas with approved flooring.
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.
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
Area around the bag in the box setup downstairs and upright cooler downstairs are not finished. Properly finish the spaces immediately under, behind, and above these pieces of equipment that store open food or beverages. Consult inspector as needed regarding proper finishes.
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.
Tile flooring in multiple areas of the floor (bar dish, brewing room, downstairs walk-in) has chipping or eroding grout. Refinish these areas with approved flooring.
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.
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
Area around the bag in the box setup downstairs and upright cooler downstairs are not finished. Properly finish the spaces immediately under, behind, and above these pieces of equipment that store open food or beverages. Consult inspector as needed regarding proper finishes.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Multiple examples of bulk TCS foods that were cooked the day prior and were still cooling. These foods were discarded during the inspection. Effective cooling methods were reviewed during the inspection. Ensure that foods are completely cooled before moving them to storage mode, and the above cooling time/temperature parameters have been met.
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.
Cooling foods were moved to deeply filled containers before the cooling process was complete resulting in ineffective rates of cooling. Ensure that foods that are cooled passively remain at a depth of 2 inches or less and uncovered until completely cooled. For liquids that are cooled actively ensure that the ice bath and ice wand remain in place until the food is completely cooled.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooling foods were covered. Leave foods uncovered until completely cooled.
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
Multiple TCS foods holding in the cooler on the left side of the cook line between 50-55 degrees F. TCS foods that were not raw meat were discarded. TCS foods holding in the basement upright cooler at 45 degrees F. Refrigeration troubleshooting tactics were reviewed during the inspection. Ensure that all cold TCS foods are held 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.
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
Cook line left side cooler was not able to maintain an air temperature that was sufficiently able to cold hold TCS foods at or below 41 degrees F. Service the cooler to ensure it's properly functioning.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Wall mounted potato dicer was soiled with food debris build up. Large can opener blade was soiled with food debris. Both items were earmarked for cleaning before next use. Ensure all food contact surfaces store clean and are maintained clean when not in use.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The employee health screening process doesn't include a way to pull all examples of illnesses within a specific time period. Sample ideas were reviewed with management during the inspection. Develop a logging/recording process that allows illness examples to be reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The walk-in beer cooler downstairs and some tile within the brewing room are chipped or missing. Replace missing tiles with an approved finish.
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.
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
Bar dish machine was not dispensing a measurable amount of chlorine. Service call was placed and glassware was transitioned to the main dish machine. Ensure that this sanitizer is dispensing between 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink at the service station near the kitchen doors is missing hand washing reminder signage. Example signage provided with the report. Ensure that all hand sinks have reminder signage near them.
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 walk-in beer cooler downstairs and some tile within the brewing room are chipped or missing. Replace missing tiles with an approved finish.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Covered containers of stock and curry are still cooling from the day before while covered. Ensure that cooling TCS foods remain uncovered until they have reached an internal temperature of 41 degrees F or colder.
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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Soda gun drain line at the bar is pitched at an angle that doesn't allow for this line to drain. Repair or replace the line so that it can properly 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.
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 at the hand sink behind the bar measured at 136 degrees F within a few seconds. Turn down the water to within 110-130 degrees 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.
Facility is using both an active method (ice) and a passive method (shallow pans) but is doing each of them ineffectively. Shallow pan cooling is being done at depths that range from 1.5-3 inches without an air gap around each pan. Ensure that the food fill depth doesn't exceed 2.5 inches and a 2 inch air gap is present around the foods to ensure air circulation. Active cooling is being done with both ice bath ice wand but they are not being replaced after the first hour and the method is not being done longer enough to effectively cool the middle of the food. Replace both the ice wand and ice bath after the first hour of cooling and stick with this method until the middle of the food is verified to be 41 degrees F or less. Job aids for both of these methods are being provided with the report.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Roughly 30 gallons on stock and curry were observed still cooling from the day before. Person in charge indicated that all of this product would be discarded. Ensure that TCS foods are cooling within the above time and temperature parameters. Effective cooling methods were reviewed with the person in charge.
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
Bar dish machine was not dispensing a measurable amount of chlorine. Service call was placed and glassware was transitioned to the main dish machine. Ensure that this sanitizer is dispensing between 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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Bottle of yellow chemical near the dish station. Person in charge indicated it was degreaser. Label all working containers of chemicals with their common name.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Can opener blade was soiled with build up of food debris. Clean and maintain 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Facility has no test kit to measure the internal water temperature of the hot water dish machine. Obtain and utilize a hot water test kit to ensure minimum plate temperature is achieved during a cycle. Discussed options with operator during the inspection.
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
Multiple hand sinks missing handwashing reminder signage near them. Post signage reminding employees to wash their hands at all hand sinks. Sample signage is being provided with the report.
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.
Some quarry tile is chipped or cracked throughout the facility along with a section of base cove in the downstairs walk-in cooler. Repair or replace sections as need to provide an approved finish. Consult with inspector as needed.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Prepared slaw was held on day 8. Product was discarded during the inspection. Ensure that all prepared or opened TCS foods are sold or discarded on day 7.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked brussels were cooling on the line in sealed portion bags. Effective cooling methods were reviewed and the product was spread out during the inspection. Ensure that cooling foods remain uncovered when cooling to facilitate rapid cooling.
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.