Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing signage to be missing in bathrooms used by employees. Post signage.
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
Observed the following: 1) No paper towels at the first floor main bar hand sink. 2) No paper towels at basement hand sink nearest the three compartment sink. Provide paper towels at hand sinks and maintain fully stocked.
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.
Observed no soap located at the basement hand sink nearest the three compartment sink. Provide soap at hand sink and maintain fully stocked.
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
Observed hand washing signage to be missing in the basement bar area service room hand sinks. Post handwashing signage. Operator posted signage during the inspection.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed a few shelves of bottled beverages and packaged foods in the basement storage room to be a couple inches off the floor. Adjust lower shelves to a minimum of six inches off the floor.
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.