Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple examples of TCS foods in the make table and upright cooler near the wok stations holding between 47-59 degrees F. Make table was not plugged in, but was plugged in during the inspection and air temp was verified to be moving below 41 degrees F. Upright cooler was turned down to a colder setting and cardboard boxes were removed from the unit during the inspection. Ensure that all cold TCS foods are held at or below 41 degrees F.
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 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 was observed with no measurable concentration of chlorine dispensing. The owner called the service provider during the inspection to have them remove the machine as they no longer needed it. Ensure that all sanitizers are dispensing within an approved range.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Some chemical spray bottles were not labeled with the name of the chemical. Ensure that all working containers of chemicals are labeled with the name of the chemical.
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.
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
No staff member holds a MN state certified food protection manager certificate. Application information shared via text message during the inspection. Ensure that at least one staff member holds this 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food probe thermometer available during the inspection. Obtain a probe food thermometer and use as needed to verify proper cooking, cooling, and holding 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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Faucet has been removed from the sink the dish machine. Replace faucet to ensure that all hand sinks can deliver water.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Hand sink water at the back hand sink will not get hot even with both handles open. Repair to ensure that all hand sinks receive warm water.
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.
Cooling foods are being filled 3-5 inches deep within 6 inch hotel pans. Ensure that the food is not filled beyond 2.5 inches 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Foods are remaining covered while still cooling. Ensure that foods remains uncovered while 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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Leak present at the bar sink. Repair leak. Faucet has been removed from the sink near the dish machine. Repair faucet.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors in the bar area and in areas of the back kitchen area were soiled with build up of debris, food debris or standing water from the night before. Clean and maintain clean all floors. Ensure no standing water overnight to reduce presence of fruit flies.
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 businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Hand sink in the back prep area only supplies cold water even after running for multiple minutes. Ensure that the water temperature at each hand sink is maintained between 110-130 degrees F.
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.
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 chicken from the previous day observed still cooling at 47 degrees F. Product was discarded during the inspection and proper cooling methods were reviewed with the owner. Ensure that all TCS foods cool according to the above time and temperature parameters.
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.
Cooked chicken cooling in bowls filled 8 inches and deeper. When cooling TCS foods without the help of ice only fill the food up to two inches 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.
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
Pooling of water and poor sanitation practices have resulted in an infestation of fruit/drain flies. Improve sanitation practices and contract with pest control to eliminate the problem.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Infestation of fruit/drain flies throughout the restaurant is present. Contract with pest control provider to eliminate the problem.
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.
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
At the time of the inspection the bar dish machine was still not able to dispense chlorine. Owner provided video evidence of a new machine being installed and chlorine being dispensed at the approved concentration. Inspector will verify during follow-up inspection.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility is using both chlorine and quat (blue tablets) as a food contact surface sanitizer but only has a test kit for chlorine. Obtain and use test kit for quat to ensure the concentration of the sanitizer buckets is within the approved range.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Hand sink near the expo station and office had dishes and other items storing in the basin. Ensure that all hand sinks remain free and clear so frequent and effective handwashing is encouraged.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Dump sink and hand sink behind the bar were soiled with build up and debris, Clean and maintain clean all sinks.
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 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Hand sink near the dish washing area of the kitchen has the faucet removed. Replace with a working faucet and make this hand sink operational.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors within the bar and within the walk-in cooler were soiled with debris and buildup. Clean and maintain clean all walls and floors throughout the facility.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Shelves inside coolers soiled with lots of buildup. Interiors of cooler and cooler handles are soiled with buildup. Clean and maintain clean.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Bar dish machine in not able to dispense chlorine. Repair or replace dish machine. Shelving within the bar coolers is heavily rusted. Replace or remove shelving.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
The only hand sink in the kitchen had water temperature measured at 57 degrees F after running for multiple minutes. Ensure that water supplied to all hand sinks is between 110-130 degrees F.
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.
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 rice cooling from the night prior observed at 47 degrees F. Instructed to discard rice. Ensure that cooked foods cool rapidly.
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.
Cooked rice cooling deeply filled (more than 6 inches) in a large bowl. When cooling food without ice only fill the food 2 inches deep to ensure it cools rapidly.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked rice cooling while covered. When cooling cooked foods leave then uncovered to help cool those foods quickly.
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.
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
Pooling of water and poor sanitation practices have created ideal harboring conditions for fruit flies. Improve sanitation practices to reduce harborage conditions.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Significant fruit fly/drain fly infestation is present throughout the facility. Partner with your pest control partner to manage the infestation effectively and properly.
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.
Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
Inspector’s notes
Electrocoating fly swatter is being used on and around the cook line as a way to kill fruit flies. Discontinue this method of killing fruit flies as it doesn't contain the dead flies but rather is a source of contamination.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Multiple examples of foods prepared within the facility that were not date marked throughout the coolers on the cook line and walk-in cooler. Ensure that all TCS foods that are held overnight are marked with the date that they are made and not held beyond 7 days.
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.
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
Bar dish machine was not able to dispense a measurable amount of chlorine. Service call was made during the inspection and quat tablets were located for the bar triple sink. Ensure that the bar dish machine is dispensing a concentration between 50-200 ppm.
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.