minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden spoons were observe being used in direct contact with foods being served to guests. It was discussed with Sous Chef that wood is a porous material and can absorb foods that are served in them and cannot be fully washed, rinsed and sanitized. Discontinue using wood that is not NSF or ANSI approved in direct contact with foods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Empanada filling was observed cooling tightly covered with a lid in the Upstairs Walk In Cooler at the time of inspection. Discussed with Chef that foods need to be uncovered, unstacked and spread out to cool rapidly. Retrain staff to use rapid cooling methods.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden spoons and bowls are being used in direct contact with foods being served to guests. It was discussed wit Sous Chef that wood is a porous material and can absorb foods that are served in them and cannot be fully washed, rinsed and sanitized. Discontinue using wood that is not NSF or ANSI approved in direct contact with foods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Buchero and spicy marinara were observed improperly cooling in the Upstairs Walk In Cooler being tightly covered and in large volumetric containers at the time of inspection. Discussed with Chef that foods need to be uncovered and in thin layers/spread out when cooling. Retrain staff to use rapid cooling methods to safely cool foods.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Staff member was observed garnishing potatoes with cheese shredding it with their bare hands. Discussed with Chef that foods cannot be touched with bare hands if they are ready-to-eat. Chef removed foods touched with bare hands from service and had employee wash hands and put on gloves before beginning food preparation. Retrain staff to not touch foods that are ready-to-eat with bare hands. Continue monitoring staff behavior and intervene and correct when required.
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.
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
The bar dish machine on the main floor was measured at 0PPM chlorine at the time of inspection. A staff member had picked up a container of sanitizer and hooked it up to the dish machine and the machine was tested a few times measuring 0PPM. After checking the container of sanitizer, it was found that the sanitizer in the dish machine was quat sanitizer. Dish machine data plate requires chlorine as the sanitizer to be used in the machine. Discontinue using dish machine until it is serviced by the provider to change out the lines and replace with chlorine sanitizer. Instructed General Manager to train staff to not mix or interchange chlorine and quat sanitizers. Once machine is serviced, it can be used. Retrain staff on what sanitizers go in the dish machines as required on the intact data plates.
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.
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
Puchero stew and spicy marinara were measured at 80F and 100F respectively aftercooling for 3 hours in the Walk In Cooler. Foods were placed in the Walk In Cooler in large volume containers and were tightly covered, which hindered their cooling progress. Discussed with Chef that these foods needed to make the 2 hour cooling window from 135F to 70F or below and both were above that first cooling step. Chef opted to discard products. Retrain staff to cool foods from 135F to 70F or below in the first 2 hours, and then from 70F to 41F or below in the remaining 4 hours.
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
Drink menu was observed missing an asterisk that ties to the consumer advisory for the zalamera drink that contains egg. Brunch menu was observed missing an asterisk that ties to the consumer advisory for the steak and egg menu items that are any style, as well as cured salmon. Provided guidance document with emailed report. Provide an asterisk on these menu items on the online and restaurant menus so that consumers are adequately warned of the risks of consuming foods that are raw or undercooked or contain raw or undercooked ingredients.
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
Facility is currently using a reduced oxygen packaging (ROP) system for raw meats without an approved HACCP plan. Instructed staff to discontinue using this method until they have completed a HACCP plan, submitted it to the City of Minneapolis and has it approved. Remove and discard all ROP product from restaurant. A link was provided to Chef via email for the City of Minneapolis webpage. Only use reduced oxygen packaging method under an approved HACCP plan by the City of Minneapolis.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
It was discussed that various types of wooden bowls are being used in direct contact with foods served to guests. Wood is a porous material and can absorb foods that are served in and cannot be fully washed, rinsed and sanitized. Discontinue using wood that is not NSF or ANSI approved in direct contact with 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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Clean tongs were observed hanging on oven handles at knee height in the upstairs Prep Kitchen. Discussed with Chef that utensils stored at this height are at a high risk of being contaminated. Chef moved tongs to counter top where they could not be contaminated. Store tongs that are clean or ready to use in areas where they cannot be contaminated.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Garlic confit oil and shaped beef burger patties were observed cooling in the Prep Walk In Cooler with lids/cling film secured. Discussed with Chef that foods need to be cooled spread out, single layer, and uncovered. Chef uncovered containers immediately. Retrain staff to cool using these methods. Provided cooling method guidance documents with emailed 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Multiple foods on the Salad Prep Cooler and throughout the kitchen were being used under a Time as a Public Health Control (TPHC) without a written plan. Provided TPHC plan to Chef with emailed report. Complete TPHC plan and keep available and accessible on site for staff to follow and inspectors to review during inspections. Have a written plan for foods used under TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Lemon and lime wedges, and peels were observed being prepared at the bar with bare hands. Discussed with Chef that drink garnishes and other ready to eat foods should not be touched with bare hands. Went through several options to avoid touching foods that are ready to eat with bare hands with Chef and Bar Managers. Discard ready to eat foods that are contaminated with bare hands. Retrain staff to avoid touching ready to eat foods with bare hands.
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 4626.0033APermits, 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
Several staff have completed a course for Certified Food Protection Manager, but have not registered with the State of Minnesota. Provided application with emailed report. Have at least one staff member apply to be a Certified Food Manager registered with the State of Minnesota. Maintain registration and certification current at all times and keep a copy of the State of Minnesota certificate on site during inspection.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden bowls were on site at the time of inspection. When it was discussed with Chef what foods are served on the bowls, it was found that empanadas are served on the bowls. Discussed with Chef that wood is not allowed in restaurant settings because it is not durable or easily cleanable by dishwashing methods, and can harbor bacteria. Remove wooden bowls from establishment.
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.
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
Squash puree was observed cooling at 49F after 5 hours and 48 minutes in a pan that was overfilled on a speed rack in the Prep Walk In Cooler. Inspector ordered faster cooling method to be done for product to make the 6 hour cooling window to complete safe cooling. Chef made an ice bath and began stirring product to cool more rapidly. Cooling for the squash puree was observed cooled to 40F within 5 hours and 56 minutes.
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.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Facility was curing pork chops with sodium nitrate at the time of inspection. Discussed with Person In Charge that a Hazard Analysis for Critical Control Point (HACCP) plan is required. Provided curing HACCP plan with with emailed report. Complete and submit a HACCP plan to the City of Minneapolis inspector and apply for a variance for this plan. Discontinue curing until HACCP plan and variance is approved. See webpage for more information: https://www2.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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Shellstock tags kept from sold oysters did not have the date that the last oyster was sold from the container. Retrain employees to record the date of last sold product on the shellstock tag before filing to be kept for 90 days after and maintain.
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.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden cutting boards were observed used for cutting raw beef in the main kitchen at the time of inspection. Wood is porous and not easily cleanable, therefore it cannot be used as food equipment that touches food. Remove and replace all wood equipment that comes into direct contact with food with NSF or ANSI approved equipment.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Clean tongs were observed stored on oven handles in the pasta preparation area of the kitchen. Discussed with Chef that this is not an acceptable location for storing any utensils because they can be soiled before use. Chef immediately cleared all tongs from oven handles and placed them in the dish washing area. Store clean tongs and other utensils in a place where they cannot be contaminated and maintain.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no means of tracking ill employees on site at the time of inspection. Inspector discussed with Chef and Manager that there needs to be a way of tracking employees to ensure that they are kept out from work when they report being ill and when they return from work. Provided a copy of employee illness log with emailed report for facility to use as their tracking form. Maintain employee illness log on site and complete with each employee illness occurrence.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Cooked broth and cooked potatoes were observed cooling in the Prep Walk In Cooler at 108F and 52F at the time of inspection. These foods were checked 45 minutes later and were observed cooling at 105F and 50F. Discussed with Chef that prep staff need to use different cooling methods to cool these foods faster, such as allowing lids to be left off foods and placing foods in thinner containers to cool more quickly. Chef directed staff to pan foods in smaller thinner containers to allow faster cooling. Ensure cooling parameters are met for hot foods when cooling.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent irreversible temperature indicator for the high temperature dish machines in the basement bar and on the main floor. Provide and maintain on site at all times to monitor the high temperature sanitization of each machine to ensure they are effectively sanitizing dishes.
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.