Repair flaking paint on wall in employee men's restroom next to hand wash sink.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Post a hand wash sign at bar hand sink and by hand sink in employee women's restroom.
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.
Protect food from cross-contamination by using packages or covered containers.
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.
Repair flaking paint on wall in employee men's restroom next to hand wash sink.
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 4626.0735ABEquipment 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: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bar glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it several cycles. Note: Ecolab called and unit was corrected by 1:33 PM. 3) Repair kitchen large dishmachine so that wash temp is a minimum of 150*F and final rinse temp of 180*F. Note: Ecolab came out and machine was repaired by 1:33 PM that afternoon.
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.
There was no soap in dispenser at employee men's hand sink. This was immediately corrected by Chef.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Post a hand wash sign at bar hand sink and by hand sink in employee women's restroom.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed several large uncovered containers of sauces in lower shelf of walk-in cooler. Provide a lid or cover for these sauces (temp was 35*F). This was immediately corrected by chef.
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.
Repair flaking paint on wall in employee men's restroom next to hand wash sink.
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 4626.0735ABEquipment 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: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bar glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it several cycles. Note: Ecolab called and unit was corrected by 1:33 PM. 3) Repair kitchen large dishmachine so that wash temp is a minimum of 150*F and final rinse temp of 180*F. Note: Ecolab came out and machine was repaired by 1:33 PM that afternoon.
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.
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
Observed the bar glasswasher machine was not dispensing any chlorine during final rinse cycle. Repair unit so that 50- 200 PPM chlorine is dispensed into unit during final rinse. Ecolab called and on their way to service unit.Until repaired use either the kitchen glasswasher or 3-comp sink. Note: Picture received from Executive Chef 1/14/26 at 1:33PM showing bar glasswasher corrected to 100 PPM chlorine.
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.
There was no soap in dispenser at employee men's hand sink. This was immediately corrected by Chef.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Post a hand wash sign at bar hand sink and by hand sink in employee women's restroom.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed several large uncovered containers of sauces in lower shelf of walk-in cooler. Provide a lid or cover for these sauces (temp was 35*F). This was immediately corrected by chef.
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.
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
The wash temp of large dishmachine reached only 130*F instead of 150*F and final rinse temp on gauge was only 170*F instead of the required 180*F. Utensil surfce temperature did not reach 160*F as required. Note: Ecolab came out and repaired unit so that it was operating correcly. Pictures sent by chef.
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.
Repair the following physical facilities: 1) Repair broken side of steps up to bakery. 2) Repair flaking ceiling in back area by 3-comp sink.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At the cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs over 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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed wet towels being placed under numerous cutting boards for extra support. Discontinue this practice. Use a bar mat or other rubber mat for this practice.
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.
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 string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bakery walk-in cooler. Cooler was down with an ambient temperature of 74*F. All TCS foods had been removed from cooler and it was scheduled to be repaired 12/11/24. 3) Repair kitchen glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it at least 5 cycles. Until repaired use bar glasswasher, large kitchen dishmachine or 3 comp sink. 4) Observed bar coolers holding an ambient temperature of 50 and 45*F. Repair units so they maintain a 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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
In the walk-in cooler observed numerous Rop'd packages of yellow fin tuna defrosting that had not been cut open to allow the entrance of oxygen into the packaging to prevent a safety hazard. Remove tuna from packing or cut open the packaging to allow entrance of oxygen. Note: Rop'd tuna in cookline cooler had been cut open as required.
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
Observed the small kitchen glasswasher machine was not dispensing any chlorine during final rinse cycle. Repair unit so that 50-200 PPM chlorine is dispensed into unit during final rinse. Ecolab called for assistance. Until repaired use either the large dishmachine, bar glasswasher or 3-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.
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
Observed cooked Onion Soup cooling in large 20qt plastic containers and white cheese sauce also cooling in large 20 qt plastic container in an ice bath. All 3 containers cooling after 1.5 hours were still at 101*F, 95*F and 86*F. They would not cool to 70*F within a total of 2 hours. Cool these items in shallow pans and use multiple ice wands to cool within the appropriate time parameters of 135*F to 70*F in 2 hours and from 70*F to 41*F in additional 4 hours as we discussed. Recommend cooling in shallow pans of 2 inches or less on a speed rack in the cooler.
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.
Observed a large piece of unfinished thin plywood has been installed in employee dressing room where wall had been badly broken. Unfinished wood is not allowed. Provide a wall that is smooth and washable.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed béarnaise sauce stored at 117F and 115*F on steamtable. Chef discussed that béarnaise sauce breaks at higher temperatures. Discussed requirements of using time as a public health control (TAPHC) but chef preferred to use temperature rather than time as control. Maintain sauce at 135F or higher to prevent pathogenic growth.
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
Blue Point Oysters on the Appetizer Menu do not contain an asterisk to lead consumer to the reminder of food borne risk factor of consuming raw or undercooked meats. Discussed with Chef who will have the asterisk added. The rest of the menu contains compliant.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
The date the last oyster is sold or discarded is not being recorded on the tags before filing. Discussed all shellstock tag requirements with PIC. Please see above listed requirement.
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.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
There was no shellfish tag attached to container of Oysters in the walk-in cooler. Maintain tags with Oysters until they have all been sold or discarded.
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.
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
Maintain the shellstock tags in chronological order for at least 90 days . Note: Tags were being kept for at least 90 days but were not in chronological order.
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.
minorCode MN Rule 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
In bakery observed a scoop laying with handle in contact with all-purpose flour in the bulk storage bin. Discontinue this practice. Store scoops in such a manner that the handle is not in contact with the food item.
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.
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
Correct the following: 1) At cookline observed a large, sharp knife being stored in a sanitizer bucket. discontinue this practice. 2) At the bar observed tongs being hung over bread warming door and at cookline tongs hanging on oven door handle. Store tongs on a clean and sanitized surface. 3) In the basement observed 2 ice machine scoops laying on top of ice machines - store ice scoops on a clean and sanitized surface or in a clean container. (cos).
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 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
In the bakery observed an uncovered employee beverage sitting on top of the bread slicer. This is not an approved place to store drinks and provide a lid or cover on all employee beverages.
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 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 in dispenser at back prep area hand wash sink. Maintain paper towels in dispensers.
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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed the interior walls of the smoker were exceedingly soiled with a build-up of grime. Clean and maintain unit clean.
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
Clean the following equipment: 1) Clean dust build-up on fan covers in bakery walk-in cooler 2) Clean build-up of mold on shelving in meat walk-in cooler.
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.
Repair the following physical facilities: 1) Replace broken light cover above kitchen 3-comp sink. 2) Repair the badly broken wall in basement men's locker room.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean the following physical facilities: 1) Clean heavy build-up of black dust around kitchen ceiling make-up air vents. 2) Clean build-up of dust and soil on kitchen walls as needed 3) Clean heavy accumulation of food debris and soil on floor under cooking equipment at floor/wall junction.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Clean build-up of old food debris on can opener blade.
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
Establishment had an employee illness log but it was not being used. Use employee illness log to record incidents of employee illness like vomiting and diarrhea.
In plain English
An issue that does not fit the common categories. Check the official wording for details.