majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Begin to record date of last sale on shell stock tags.
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.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
Vacuum sealed fish observed onsite. Discard. Submit approved HACCP plan.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed multiple food items (black and roasted garlic in oil, duck butter, duck rillettes) in walk-in cooler date marked well past 7 days. Instructed to discard all items. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
1. Observed heat treated pickled beets, jalapenos, and lemon in ROP bags. Discontinue this process as heat treating renders these items TCS. 2. Observed cooked sausages that are cooled and then ROP. Instructed to discard. Cooked sausage ROP is not allowed unless a HACCP plan is approved for this process. Options include: 1. A cook-chill HACCP- Cook sausages, bag hot, seal, and then cool. 2. Cook, cool/freeze, ROP while frozen, keep frozen Discontinue this process until a HACCP plan is approved.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
The date of last sale/served is not being recorded on the tags. Label as described above.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed wooden cutting board used as prep surface attached to prep cooler. Remove as wood has limited use.
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.
Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
Inspector’s notes
Observed duck rillettes made 5 weeks ago stored in walk-in cooler. Anytime a TCS food is rendered non-TCS to extend shelf life, a HACCP plan and process authority is required. Discontinue this practice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed traditional molcajete bowls in kitchen. Discontinue use as described above.
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
1. Observed leak under 3 compartment sink. Repair. 2. Observed missing drain cover near 3 compartment sink. Install.
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 4626.0275BEquipment 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
Observed ice scoop handle stored touching ice. If ice moves ice scoop when filling, store in new location outside of machine. Ice scoop was relocated outside of machine. Corrected on site.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed wall mounted fry cutter with food debris. Clean and maintain. If no longer in use, remove.
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.
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 interior of ice machine baffle with buildup of mold. Clean and maintain.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed utensils stored in containers that need to be clean. Clean and maintain storage containers.
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.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
Observed vacuum sealed fish on site. Fish was discarded. Discontinue this practice as a HACCP plan is not approved.
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.
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 CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed multiple items (bloody mix, tomato, pickle sauce, velouté, brie fondue, beet juice, cooked apples) date marked ranging from 02/22 - 03/11. Instructed to discard. Be sure to go through coolers daily to ensure food is not kept over 7 days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed carton of raw eggs stored on top of clean glassware inside bar cooler. Instructed to relocate. Corrected on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Bar dish machine is not reaching rack temperature of 160 degrees and wash temp reads 117 degrees. Have machine serviced and sanitize in 3 comp sink or basement dish machine until repaired.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
Observed vacuum sealed salmon. Instructed to discard. Fish cannot be vacuum sealed unless a HACCP plan is approved. Discontinue this practice.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed vacuum sealed duck and beef without date marking. Instructed to date mark, was sealed a few days ago. Corrected on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed cooked carrots and roasted garlic in oil in vacuum sealed bags. This is not allowed unless you have an approved HACCP plan for these food items. Discard and discontinue.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Observed commercially cured ham in a vacuum sealed bag. Facility is not approved to ROP cured ham as it is not listed on HACCP plan. Discontinue until plan is approved . Submit HACCP plan to ROP commercial ham.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 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
Missing asterisk next to cocktail containing raw egg whites on drink menu. Provide.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Missing hand sink reminder sign at corner sink and bar sink. Provide.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Missing date of last sale on shellstock tags for oysters. Write date of last sale on shellstock tags.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Measured bar dish machine below 160 degrees for rack temperature. Service machine. Use basement dish machine until 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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Bar dish machine wash thermometer says "Lo". Per data plate, wash thermometer must reach at least 150 degrees. Have machine serviced.
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.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed pink nitrite salts on site. Per conversation, pink salt is used for duck. Discontinue this process until a HACCP plan is approved. Instructed to not serve any prepared duck onsite that has pink salts.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese on site.
Inspector’s notes
Observed ROP commercial parmesan cheese. Facility does not have a HACCP plan for commercially prepared cheese. Discontinue this process until an HACCP plan is approved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Observed unapproved food items vacuum sealed: 1. Raw dough- egg, flour, salt 2. Mayo/dressings- ROP used as piping bags- you can do this if you cut open bag right after sealing. 3. Cured ham from d'artagnan If you wish to vacuum seal other foods that are not listed on your approved HACCP plan, contact the plan review team. #1 and #2 listed items above would need a separate HACCP plan for ready to eat TCS foods. #3 listed above can potentially be added to current ROP plan if meat is from a USDA/Equal to facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed cooked braised beef cheek vacuum sealed. A separate HACCP plan and variance are required for any cooked TCS foods.
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.
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
Inspector’s notes
Observed raw egg whites in bar cooler used for cocktails but menu does not include an asterisk on drinks with egg white. Use pasteurized eggs as usual(per PIC), or provide proper consumer advisory.
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 4626.0170Food source and labeling
Official wording
Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed pink nitrate salt used in duck. Discontinue this practice, do not serve prepared duck, and obtain a HACCP plan.
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
No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.