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
At the employee cafeteria observed chicken breasts on steam table holding at 122*F. Maintain all hot TCS foods at 135*F or higher.
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.
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
1) At the ground level cookline observed a pan of cooked onions sitting at room temp on top of Coldwell cutting board (76*F). The onions were discarded by a cook. 2) In employee cafeteria observed cooked veggies (zucchini) holding at a temperature of 108*F. Maintain all hot food at 135*F or higher. Note: You could maintain hot foods at employee cafeteria using time as public health control since these foods are out for a limited amount of time - see TPHC form attached with 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.
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
At ground level kitchen cookline observed tongs hanging over oven door handle. This was corrected on site by cook.
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 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
There were no paper towels in dispenser at hand sink by BBQ pit in back ground floor kitchen. This was corrected by cook.
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 4626.0400AFood 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
In Banquet Room kitchen walk-in cooler #4 there was pasta and sliced ham on pans on speedrack from Sunday that were not labeled or date marked. Label and date ark these TCS containers. Corrected by chef.
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
In eh employee cafeteria observed sliced tomatoes at 46*F, sliced ham at 45*F and sliced turkey at 43*F. Maintain all cold TCS foods at 41*F or less. Suggest using time as public health control. See attachment.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Correct the following: 1) Observed an unlabeled spray bottle on top of ground floor dish machine. Label spray bottle with contents. 2) At banquet kitchen 3 comp sink observed sink contained quat sanitizer but was labeled as containing sink & surface cleaner. Label sink with correct 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.
In banquet kitchen walk-in cooler observed 2 containers of Wild Rice soup being cooled in 20 qt deep plastic containers with a Kool Wand. Temp of soup was still 137*F. Cool hot foods in shallow 2-inch pans. Discussed with Chef Cody and soups transferred to 2-inch pans. Note: Hot foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 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 the following cold TCS foods out of temp. At main kitchen cookline observed cooked chicken wings at 43*F and duck at 43*F in Coldwell units. In Banquet kitchen walk-in cooler #4 observed cooked wings at 44*F and shrimp at 44*F (unit holding ambient temp of 44*F). Maintain all cold 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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
At cookline observed an employee handle cooked hashbrowns with bare hand touching top of the cooked hashbrowns. Discontinue this practice. Use a gloved hand to handle RTE foods.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At the cookline observed a knife jammed behind counter at bread station. Store utensils in a clean and sanitized area. Corrected on sight by manager.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Observed the wash temperature of the main high temp dishmachine was only 120*F. Data plate requirement for wash temperature is 160*F. Provide a wah water temp of 160*F for 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment did not have any 160*F thermolabels or irreversible measuring thermometer to measure the 160*F wash water in the high temp dishmachine. Provide 160*F thermolabels or an irreversible measuring thermometer to measure the dishmachine wash / final rinse water temps.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed mold build-up on ice machine baffle in main kitchen. Clean and maintain ice machine baffles in a clean condition.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed Walk-in cooler #$ in Banquet Kitchen holding an ambient temperature of 44*F. Maintain cooler at 41*F or less. 2) Observed badly corroded shelving in Banquet Kitchen walk-in cooler. Repair or replace corroded shelving. 3) Repair wash temp in main kitchen dishmachine so that it maintains a temperature of 160*F as listed on machine data plate.
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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Clean build-up of food debris on Banquet Kitchen range top and ovens.
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 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
In Banquet Kitchen observed metal bowls being used as scoops in bulk food storage bins. Use scoops with handles and store scoops in such a manner that the handle is not in contact with the food item.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sink and surface sanitizer tested low at the bucket behind the bar and the dispensers. Service call was placed, line was unclogged and concentration verified to be accurate.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods such as cooked vegetables and sauces storing on the line within the far left cold drawers at 43 degrees F. Refrigeration troubleshooting tactics were reviewed. Ensure that all cold TCS foods are maintained at 41 degrees F or lower.
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.