majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The facility still does not have any test strips for confirming the concentration of the sanitizer in the 3 compartment sinks and the wiping cloth buckets. Some need to be purchased.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
The wiping cloth bucket in the dishroom had only soap in it instead of sanitizer. This should have 200-400ppm quats in it for cleaning food contact surfaces. There was not wiping cloth bucket in the kitchen.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
The dishwasher was not using any sanitizer at the time of the inspection. The automatic dispenser was not working. I demonstrated how to set up the sanitizer sink to the correct concentration.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The utensils tray in the wait station had some debris in the bottom of the tray where the utensils were being kept. The bulk storage containers in the basement had an accumulation of food debris on top of the lids. Clean these regularly to avoid contamination of utensils and food.
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 storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
The upstairs bar had drink utensils stored in a container of water. This water could potentially support the growth of bacteria over time. Store the utensils dry and rotate them out every 4 hours or clean them regularly.
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 clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
The utensils in the wait station area were stored in a tray with the handles facing both directions. Store them with all the handles facing one direction to prevent contact with the eating surfaces.
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.
The upstairs bar hand sink did not have soap. Employees were using the nearby restroom handsink for handwashing. This sink needs to be used and it should be supplied with soap.
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
The upstairs bar hand sink did not have paper towels. Employees were using the nearby restroom hand sink for handwashing. This sink needs to be used and it should be supplied with paper towels.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The hand sink in the 1st floor bar was not affixed to the wall. This needs to be repaired.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
There is a visible gap between the side of the back door and the frame that is big enough to allow the entry of something as big as a mouse. Seal this gap.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
None of the handwashing sinks had signs reminding employees to wash hands. Sticker signs were left with the operator to post.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Test kits were needed for both the chlorine and the quaternary ammonium. Test strips were left with the operator.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Several storage areas in the basement were without an approved easily cleanable ceiling. Install appropriate ceiling in these areas.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
The beverage dispensing nozzles in the upstairs bar had a build up of residue on them. Remind all bartenders to clean these regularly.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
The concentration of the wiping cloth bucket in the kitchen was over 200ppm chlorine. This was corrected to 100ppm
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
The health license needs to be posted in a visible location. One was not posted.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
There is a significant hole in the back door to the outside that is large enough for the entry of mice and other pests. This must be repaired or the door replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing signs are needed at all sinks being used by employees including the restroom sinks. Signs in both English and Spanish are included with this 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
A test kit for checking sanitizer strengh was not available. One was given to the employees.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
There is an area of the basement where beverages are being stored. Any area of food storage needs to have approved walls, ceiling and floor that can be easily cleaned and protecting the surface of the food from contamination of dust and debris.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
The beverage dispensor nozzles on first floor and at the bar on 2nd floor are soiled with some mold. These need to be cleaned regularly and checked each morning.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
There was a container of food that was datemarked indicating that it was 12 days old. It was discarded immediately. Please review procedures with staff so that they are accurately datemarking foods and discarding after 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.