Noon Restaurant

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

The watermelon in the display cooler was at 44F but adjusted. The meat in the drawer cooler was at 44F but the unit was also adjusted.

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.

Official wording

The business license must be posted where it can be easily seen.

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.

Official wording

Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

Inspector’s notes

The condensate line still appears to be draining into the back hand sink. It needs to be plumbed so that it drains directly sewer.

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.

Official wording

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 containers are still being used for carry out. These are not approved for use. Continued use could result in a $200 citation. A flyer explaining the Green to Go Ordinance is attached with this report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Amal has her Certified Food Manager license but it needs to be 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.

Official wording

Cook poultry, baluts, wild animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, poultry, or ratites to 165 degrees F (74 degrees C) or above for 15 seconds.

Inspector’s notes

Chicken that came out of the oven was only at 152F instead of 165For higher. It was put back in and cooked to 172F

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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Amal is a CFPM but just needs to post her license in the restaurant.

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.

Official wording

Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

Inspector’s notes

A condensate line was draining into the handsink. It needs to drain to a floor drain or directly to sewer.

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.

Official wording

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

The goat meet in one side of the hot holding unit was only 99F. The unit had been turned down but it was turned back up.

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.

Official wording

The business license must be posted where it can be easily seen.

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.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Some of the to go containers were unapproved. A flyer was left describing the correct to go containers to use.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Post the Certified Food Protection Manager 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.

Official wording

Post the license so it is conspicuous to consumers.

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.