Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed numerous fruit flies in first floor kitchen area and at trash area just outside first floor kitchen. Work with pest control operator to abate the problem. Note: Trash area is in interior parking area for hotel.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean receptacles and waste handling units for refuse, recyclables, and returnable at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents.
Inspector’s notes
Observed dumpsters in parking garage outside 1st floor kitchen were soiled and observed to be breeding and attracting numerous fruit flies. Have dumpsters replaced or cleaned to prevent them from breeding / attracting insects.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a hand wash sign at handsinks at Blondette bar and Bar Rufous. Currently hand wash signs are posted at these bar dumpsinks.
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.
At Blondette move the soap dispenser from dump sink to hand wash sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed the thermolabels provided by Ecolab to measure the temperature of the high temp dishmachine expired 2021. Obtain valid thermolabels for the high temp dishmachine.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Hot-water sanitizing dish machine in basement is out of order and currently not being used. Dishmachine in main level kitchen is being used for dishwashing. Ensure equipment is in good repair and in proper adjustment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In first floor kitchen in 1-door True upright Refrigerator observed chicken at 46*F and ribeye steaks at 46.8*F; in 2-door True upright refrigerator observed chicken at 44.8*F. Both refrigerators were holding 36*F and 40*F respectively. Maintain all TCS foods at 41*F or less.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs hanging over oven door handle at first floor kitchen cookline. Discontinue this practice. Store tongs on a clean and sanitized surface.
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 grill brush being stored with brush end directly on the floor. Store grill brush in a clean and sanitary manner - not on the floor.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
At the bar observed used ice being dumped in hand wash sink. Discontinue this practice. Use the dump sink instead.
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 4626.0220BFood 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
Observed shell stock tags did not bare the date the last shell stock from the containers were sold. Ensure facility is maintaining identification and recording the date on the tag or label. Note: Per Chef, he said supplier is not providing shellfish tags.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Observed shell stock tags were not maintained in chronological order. Ensure record keeping of shell stock is maintained.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Hot-water sanitizing dish machine in pantry has not been repaired yet. Ensure equipment is in good repair and in proper adjustment. Note: Dishmachine not currently being used and is posted Do Not Use.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed oysters in reach in cooler in main kitchen without tags attached and without a proper record keeping method. Ensure shellstock tags remain attached to the container in which the shellstock are received until the container is empty.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed employee men's restroom was missing handwashing sign. Ensure a sign that is clearly visible is available at each handwashing sink available to employees reminding them to wash their 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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Observed wash temperature gauge 131F, which did not meet the minimum 160F listed on the manufacturer's data plate . Ensure wash temperature is meeting the minimum temperature as specified by the manufacturer.
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 the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Observed external sanitizer rinse temperature reading at 213F. Ensure a maximum temperature for fresh hot water sanitizing rinse as it enters the manifold is not more than 194F, and a minimum of 180F.
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
Observed the surface temperature of the dish in the pantry hot-water sanitizing dish machine was less than 160F as indicated by a irreversible temperature measuring device. Ensure sanitizing hot-water temperature is met to prevent pathogen growth. At time of inspection Person-in-Charge (PIC) set up 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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed an abundance of fruit flies in pantry kitchen. Ensure pests are controlled. PIC stated they are working with their pest control operator to eliminate the fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Apply restricted-use pesticides by using applicators certified as specified in the Federal Insecticide, Fungicide and Rodenticide Act, United States Code, title 7, Section 136, paragraph(e), and MN Statutes, chapter 18B or under the direct supervision of a certified applicator.
Inspector’s notes
Observed pest-control devices hanging throughout facility that are house-hold use only and not approved for use in a food establishment. Ensure a chemical for pest control is applied by a certified pest control operator and is approved for use in a food establishment.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
Observed shell stock tags did not bare the date the last shell stock from the containers were sold. Ensure facility is maintaining identification and recording the date on the tag or label.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Observed shell stock tags were not maintained in chronological order. Ensure record keeping of shell stock is maintained.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw chicken left in cooler overnight at 43F located in the upright cooler-2 of main kitchen. At time of inspection PIC discarded the chicken. Ensure all cold-holding time-temperature-controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed hot-water sanitizing dish machine in pantry not meeting minimum sanitization temperature. Observed two door cooler in main kitchen holding chicken at 43F. Ensure equipment is in good repair and proper adjustment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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 missing paper towels throughout the facility hand sinks including all three bars, and sub-basement kitchen. Ensure a hand drying device is provided at each hand sink.
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 containers for shipment of fish and molluscan shell-fish being re-used to store lettuce in the main kitchen cooler. Ensure single-use items are not reused to prevent contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed muscles and oysters in reach in cooler in main kitchen, and in sub-basement walk-in cooler without tags attached and without a proper record keeping method. Ensure shellstock tags remain attached to the container in which the shellstock are received until the container is empty.
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.
Observed hand soap missing from hand sink in pantry kitchen, near ROP machine and in bar area of main restaurant. Ensure each hand sink is 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.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoops laying on top of the ice maker. Ensure in-use utensils are stored on a clean, dry, and protected surface.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed employee men's restroom was missing handwashing sign. Ensure a sign that is clearly visible is available at each handwashing sink available to employees reminding them to wash their 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.