GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Manager has sourced new compliant soup lids, but the previous stock remains. Instructed management to use up current stock so it does not go a greater waste.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Management has developed a new consumer advisory for menus and reviewed it with inspector during inspection. Advisory will be added to the menu at the next scheduled menu printing.
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
Employee illness is not recorded for all restaurant staff. Illness log provided with report. When employee calls in sick to a scheduled shift, or leaves work due to illness, record: -The date called -The name of the employee -The symptoms, specifically symptoms listed on the log provided -The date the employee returns to work. *employee should be symptom free for a minimum of 24 hours before returning to work.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Multiple foods in the prep and line area of the kitchen lacked date marking and had been prepared more than 24 hours prior. Make sure that foods are marked with the date prepared. If taken from a bulk container make sure the date from the bulk container is used. Discussed date marking with chef; chef agreed to re-train staff in this area.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed #7 plastics and there is no waste hauler to compost products. Provide an organics waste hauler or discontinue using compostable plastics. See our Green to Go information at the website below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The consumer advisory contains asterisks and leads to a foot note warning of the risks of food borne illness. However the foot note does not inform the consumer that the food is raw or undercooked. In addition an asterisk is missing from the cesar salad which is made with raw unpasteurized eggs. Guidance document provided with report, disclosure requirements discussed on site.
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 for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed cooked food stored in ROP (reduced oxygen packaging). Chef has created a HACCP plan but it has not been submitted or approved by the health department. In addition logs in HACCP plan are not being maintained. Instructed to open ROP and apply for a HACCP plan or discontinue HACCP. Our HACCP website is linked below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
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 reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Observed raw meat stored in ROP (reduced oxygen packaging). Chef has created a HACCP plan but it has not been submitted or approved by the health department. In addition logs in HACCP plan are not being maintained. Instructed to open ROP and apply for a HACCP plan or discontinue HACCP. Our HACCP website is linked below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 measured 0ppm chlorine solution. Attempted to trouble shoot issues and was not successful, repair service called. Sanitize in three compartment until repaired.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no method to test the hot water sanitizing dish machine. Obtain temperature reading strips for 160F or a waterproof thermometer that records a maximum temperature. Showed operator approved examples found on the internet.
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
Chef has taken a food safety course but does not have the state required CFPM certificate. Discussed how to apply for the certificate.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in prep table cooler to measure above 41F. Examples include chicken @44F and horsey mayo @47F. Discussed stock time. Recommended to ensure food were discarded at 4 hours past stock time. Observed pesto vinaigrette stored at room temperature. Discussed using time as a control or storing at 41F or below.
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 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 Au Jus hot holding at 117F. Instructed reheat of Au Jus, which was observed at 199F. Maintain hot held foods at 135F or higher. Corrected on site.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed sanitizer bucket at bar to measure 0ppm sanitizer solution. Discovered that bartender had filled the bucket from the mop station and not from the sanitizer dispenser. Instructed restock of sanitizer solution.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed ice wand stored on freezer shelf. Instructed chef to wash, rinse and sanitize wand. Discussed storing ice wand in a protected manner such as in a clean pan or wrapped in plastic wrap.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no method to test the hot water sanitizing dish machine. Chef believed they had thermo strips but couldn't locate them at time of inspection. Provide.
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.
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
Hot water sanitizing dish machine did not reach a temperature of 160F. Chef called service repair during inspection. Ensure that dishes are sanitized by reaching a surface temperature of 160F or a chemical sanitizer solution in the three compartment 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.
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
Currently working on consumer advisories for all menu's. Remember they must be on the online menu's as well.
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
Chef is registered for a food safety class and know they will need to apply for the state Certified Food Protection Manager certificate once the class is completed.
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.
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
There is no consumer advisory for the menu. Include a consumer advisory for the online and paper copies of the menu. The menu items that require the asterisk include any proteins that are undercooked or raw. This may include eggs, steak, lamb chops, hamburgers, fish, scallops, béarnaise sauce. Discussed with PIC, guidance document provided with report. This is a repeat violation.
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
There is no certified food protection manager (CFPM) on site. Provide. Classes can be found at the website below. Please remember that after taking the food safety course exam you must send in your exam certificate within 6 months to obtain the CFPM certificate. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The side kitchen hand sink was turned off for repair.
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.
Observed tomato soup actively cooling in walk in cooler with a food depth of approximately 12 inches. If cooling food without ice or an ice wand make sure the food depth is no greater than 2.5 inches. Discussed cooling methods with chef, instructed to put soup in a shallow pan
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
Observed potatoes tightly covered with plastic wrap to be 53F cooled from two days prior. Chef immediately discarded. Make sure foods cool in the above time parameters. Discussed cooling with chef, guidance documents provided with 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed previously cooled foods tightly covered with plastic wrap and and accumulation of condensation. Also observed actively cooling foods loosely or uncovered. It is likely that food is covered before it has completely cooled. Make sure that food is not tightly covered until it has reached 41F. Discussed cooling methods with chef, guidance documents provided with 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.