minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Magic chef mini fridge used to store coffee is household use only. Manager stated they are shopping for new approved equipment. Contac inspector if there are any questions about equipment before purchase.
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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Establishment is using time as a control for an excessive amount of items. Management stated they are shopping for countertop coolers to hold most of these foods. Contact inspector if you have any questions about equipment before purchasing.
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 and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Raw farm raised salmon is sold and there is no required supplier letter. Contact the supplier of the letter and have them provide a letter with the following information: 1) Name and address of supplier or packer 2) Species of fish 3) What the fish are fed 4) How the fish are raised (net pens, tanks, etc) This is repeat violation from 2025.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Management does not know of an employee health policy. Sick employees are not allowed to work, but no information about symptoms are asked. An employee health policy must be created and all staff need to be trained on it. Guidance documents provided with report. To remove this violation on the follow-up inspection train all staff on health policy and have them sign and date at training log for inspector to review. Contact inspector with any questions on the health policy.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Per management employee illness is not recorded. Illness log provided with report. When an employee calls in sick for a scheduled shift or leaves work due to illness record their name, the date called in and their symptoms. In addition record the day they return to work. Contact inspector with any questions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
Inspector’s notes
Observed bottles of drink mixers stored in ice bin used to make cocktails. Bar management removed bottles per inspector request. Do not store bottles in ice that used to make cocktails.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Magic chef mini fridge used to store coffee items is household use only and not approved for commercial use. Provide approved equipment
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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Establishment is using time as public health control for over 30 menu items. There are limited prep coolers on site and many of these items are stored outside of temperature control for ease. Provide enough/correct cold holding equipment for needed items. Reduce using time as control for menu items that require tempering for service only or have menu items lab tested.
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 using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Establishment has a written time as a public health control policy but foods were not marked with time removed from refrigeration. Follow the written policy for these procedures and make sure that foods are marked with the time removed from refrigeration and discarded within 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple TCS foods being held at room temperature and above 41F. Examples bulleted below. Chef prefers that some of these items are kept at room temperature, discussed lab testing asterisked ingredients and using time as a public health control for others. Time as a control template provided with report. Discussed a 4 hour use or discard for today's item -cooked scallions -spinach sauce -roasted garlic -cooked eggplant -cooked cauliflower -spicy and plain pizza (tomato) sauce** -tomato vinaigrette**
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
Observed kitchen staff slicing radishes intended for raw consumption with bare hands. Observed bar staff slicing oranges for raw consumption with bare hands. Staff donned gloves per inspector request. Comply with above rule.
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 roasted beets cooling in a deep container. Observed large beets cooling whole. Make sure that food is cooled with a food depth no greater than 2 inches. Cut large beets into smaller portions before cooling. Discussed cooling methods with chef.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed flats of raw eggs stored on second shelf above red onions in walk-in cooler. If the eggs are not in a box they must be stored beneath and away from ready to eat foods to prevent cross contamination. Discussed food storage with the chef. Staff moved eggs.
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.
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
Raw unpasteurized eggs are used to make the Cesar dressing and it is not asterisked or otherwise identified on the menu. Comply with above rule.
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 and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
There is no written statement from the supplier for the raw salmon that is served. Obtain a letter from the supplier that states: -name and address of supplier or manufacturer -species of fish in reference to -description of how the fish are raised (tanks, net pens, etc) -what the fish is fed
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
There is no current method for the clean up of vomit or diarrhea. Guidance document provided with report. Ensure management staff knows procedures (or where to find procedures) for the safe clean up of vomit or diarrhea.
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.