minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
The bulk containers of sugar, etc., need to be labeled with their ingredients.
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 4626.0033APermits, 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
The facility still does not have a CFPM. Visit the MDH website for more information about classes and how to obtain a CFPM 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.
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
Although the food in the hot holding units were at the correct temperature, staff are still leaving chicken/fish in the deep fryer baskets after being cooked instead of keeping them either hot or cold. The temperature of the chicken was 112F. It should be at least 135F at all times.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Food was again in the large stand up cooler that was not working properly. The spaghetti was at 62F and the raw chicken was at 64F. These were immediately moved to the the back stand up cooler. Some food in the prep table near the grill was at 44F (spaghetti) and 43F (mixed vegetables) The milk in the front glass cooler was at 58F and moved immediately.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
The bulk containers again did not appear to have clear labeling to identify similar products.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Containers without handles were again stored in the bulk containers, contacting food.
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.
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
The tongs were again stored hanging on the oven door handles where they could easily become contaminated by brushing dirty pants or aprons on them. They were immediately moved and set on the grill.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Eggs were again stored directly above cut vegetables. They were immediately moved.
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.
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
The ice scoop was again laying directly in the ice with the handle in contact with the ice.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
There were two big boxes of cut/cubed meat thawing on a back table instead of following one of the identified methods for proper cooling. These were moved back to the chest freezer.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
No copy of the business license was 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.
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
The facility still does not appear to have a CFPM. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about classes and applying for CFPM certificate. Post the certificate once obtained.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
The employees did not see concerned about the temperature of the stand up cooler reading 60F or that the foods in the fryer basket was not being hot held. There was also not hand soap at the back hand sink and another employee eating in the kitchen. The staff does not appear to understand the risks that are present by not following proper food safety procedures.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
The blender was extremely dirty along with the shelf it was setting on, and does not appear to have been cleaned at all during the day.
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
Although there was a wiping cloth in the back dish area, there were wiping cloths on the prep table that were not being stored in a sanitizing solution.
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.
There was no soap at the kitchen hand sink. Some was found and placed next to the 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.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
One employee was observed coming into the kitchen and eating at the back prep table. He was informed not to do so and left.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Several large bags of onions were on the floor where they could come in contact with spills on the floor or other debris. These were immediately moved to a shelf.
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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Employees were observed just rinsing their hands in the handsink. (No soap was available) Or, not washing their hands between changing tasks. Cleaning dishes/cooking/prep/changing gloves.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The staff did not have a thermometer that could be used to check temperatures.
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 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
Foods were being kept in the fryer basket instead of being hot held or cold held. The fish was at 112F and the chicken was at 124F
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The 2 door cooler near the fryer still had some food that was slightly above 41F (45F chicken). This needs to be adjusted or repaired.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
The bulk containers of flour, sugar, etc. still need to be labeled.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
The ice scoop was still found laying directly in the ice where the handle was in contact with the ice and could contaminate the ice if hands were not washed.
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.
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
A large knife was still observed stored in the slot of the lid at the prep table where it could be contaminated with dirt from the surfaces that can not be easily cleaned.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Eggs are still being stored above vegetables in the 2 door cooler located near the dry storage shelves. These were moved down.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures at the back 2 door cooler and the cooler near the grill were both again above temperature and not operating properly.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
The bulk containers still have not been properly labeled to identify them.
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 4626.0033APermits, 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
The facility still does not have a Certified Food Manager.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Tongs were again being kept hanging on the oven door handles where they could be contaminated by brushing against dirty clothes.
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.
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
The knife at the prep table was still being stored between the lid of the cover where it could be contaminated by being in an area that can't be cleaned easily.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Eggs were still being stored directly above other ready to eat foods (vegetables). Store them below RTE so that any drips will not be contaminated.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The chicken in the back 2 door cooler was at 54F. The cooler did not appear to be working. It was going to be cooking immediately. (The vegetables in the cooler were not a concern) The 2 door cooler near the grill had several foods that were at 47F. A number of food items had just been prepared and put in the cooler and may have elevated the temperature of the food. The operator will check the temperature after some time and more the foods to the other working cooler if necessary and have the unit repaired if necessary.
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
The back tall 2 door cooler does not appear to be working. The air temp read 57F and all of the items in it were around that temperature. If foods that need to be refrigerated are to be stored in this, the unit needs to be repaired.
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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
The bulk containers of sugar, flour, etc. are still not labeled with their common name in the languages used by the staff.
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 4626.0033APermits, 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
Have at least one employee take a food safety class to become a CFPM and post a copy of the 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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
When discussing food temperatures and sanitation with employees, it did not seems that they did not know the proper hot holding, cold holding, and cooling temperatures for the proper concentration of the sanitizer in the 3 compartment sink. Employees need to be trained in food safety.
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.
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 chicken in the hot holding unit was at 102F. This side of the unit had been turned off but was turned back on immediately.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
The ice scoop was laying in the ice with the handle in direct contact with the ice. It was immediately taken out and set on a tray instead.
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.
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
A knife was stored in the crack where the lid closes on the prep table where it could be contaminated with dust/dirt. It was immediately taken out and set on the prep table counter.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Eggs were observed stored above vegetables in one of the back coolers. These need to be stored below ready to eat foods.
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
No license was 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The back cooler was holding food at about 45F but the unit was turned down and at the end of the inspection, the temperature was at 34F. The front display cooler was at 50F. This 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.
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
The cold pan prep table and cooler was not working but only sauces and lettuce was being stored in it. All foods in the cold pan units are to be discarded after 4 hours and the unit must be repaired. Two of the stand up coolers and the frond display cooler had leaking condensation inside the cooler that is collecting in containers. These units need to be repaired so water is not collecting in the units. Several of the lids of the bulk storage contaners were cracked and damaged and need to be replaced. The shelving in several areas were covered with aluminum foil which is not easily cleanable. This needs to be removed from shelving and other surfaces so that they can be more easily cleaned.
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.
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
The ice scoop was laying in the the ice in the ice bin instead of being stored in a separate container or upright in the ice. Tongs were hanging on the oven door where they could be easily contaminated when brushing against clothes.
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
There was no reading of chlorine in the wiping cloth solution.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Many of the containers are not clearly labeled so they can be easily identified, especially when they have food items that look very similar.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The hood was heavily soiled with grease and missing several baffles. This needs to be cleaned more regularly. The Hood Cleaning is about 5 days overdue and needs to be professionally cleaned as well every 6 months.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The back dishwashing sink faucet was leaking and 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.