Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No reminder signage is posted on the hand sinks behind the bar. Post handwashing reminder signage near all hand 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.
Hand sinks behind the bar were missing a supply of soap near them. Ensure that all hand sinks are stocked with soap and paper towels.
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
The drain line for one of the soda guns was missing. Replace the drain line and ensure it's properly draining.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility uses both pre-mixed quat sanitizer and chlorine but only has a test kit for chlorine. Provide a quat test kit as well. Purchasing options reviewed during the inspection.
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
Most hand sinks are missing handwashing reminder signage. Ensure that all hand sinks have handwashing reminder signage near them.
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.
Most hand sinks were missing a supply of soap near them. Ensure that all hand sinks have a supply of soap near them.
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.
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
Many hand sinks were missing a supply of paper towels near them. Ensure that all hand sinks have a supply of paper towels near them.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Can opener blade and dicing block blade were storing soiled with food debris. Ensure that all food contact surfaces are storing 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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
MN Certified Food Protection Manager certificate was not posted within the restaurant. Post this certificate within 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring throughout the storage room by the front was soiled with debris and build up. Clean and maintain clean flooring throughout this space.
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.
Hot foods are cooling overnight within the pans that were within the hot well. In some situations the foods are left filled well over 2.5 inches. When cooling without the help of ice, ensure that foods are not filled above 2.5 inches and remain uncovered during the cooling process.
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
Most chemical spray bottles didn't include the name of the chemical. Ensure that all spray bottle include the name of the chemical inside them.
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.