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
The gaskets on the main large stand up cooler were torn and likely contributing to the warmer than required temperatures of the cooler, and needs to be repaired.
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
The marinating fish in the large stand up cooler was at 45F. The gaskets were torn and likely the cause. The unit will be adjusted to a colder temperature and the gaskets will be replaced.
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
A handwashing sign was needed at one of the sinks. One was given to the operator and immediately posted.
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.
Meet the standard of identity and general requirements of the Code of Federal Regulations for all packaged foods.
Inspector’s notes
The mango drinks contain various ingredients that also need to be declared as a possible allergen waring with proper labeling. A fact sheet was given to the operator about required labeling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The painted wire shelving in the back reach in cooler is chipping and rusted and needs to be replaced. The gaskets on this same cooler are torn and need to be replaced.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
No thermometer was available at the time of 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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
An employee has taken a food safety class but needs to send in an application to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
The smoothies and cheesecakes in the front self service display cooler need to be labeled as with the instructions sent with the last Routine inspection.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was again blocked. Be sure not to use the handsink for storage.
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
The quaternary ammonium (sanitizer) disspenser was not working properaly and needs to be repaired. The painted wire shelving in the back reach in cooler is chipping and rusted and needs to be repainted or replaced.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
The Samosas and cheese in the back stand up cooler were stored uncovered. Keep them covered to prevent any contaminants from getting in the food.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam clam shell containers are still being used in the restaurant. Please use approved packaging. A fact sheet is being included with this report for your reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Provide a thermometer that can be used to check or verify the cooking, reheating, cold holding and hot holding temperatures of your food.
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 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The concentration of the quaternary ammonium in the 3 compartment sink was at 0ppm. The dispensor was having difficulty priming/drawing the chemical into the water mix. Chlorine was used instead and set up in the 3 compartment sink at 100ppm.
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.
Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.
Inspector’s notes
A spray can of SureKill pesticide was being stored in the back handsink. It was immediately removed. Pesticides should not be stored or kept in food areas or in a food facility.
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.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
The quaternary ammonium dispensor hose had an accumulation of black mold/debris in the line that could potentially contaminate the rinse sink with clean dishes.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
The owner has taken a food safety class but needs to send in an application to MDH to obtain a CFPM certification. Information is included with this report.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
The smoothies and cheesecake/pie in the front self service display cooler need to be labeled as instructed on the attached fact sheet. There is the option of keeping unlabeled items behind the counter so that they need to be requested and a conversation about the ingredients can be discussed when ordering the food.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The back hand sink was blocked with cleaners in it and not available to be used. The items were moved immediately.
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.