Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed several foods in walk in cooler (chicken wings, egg rolls) left uncovered in storage mode. Cover food/ingredients when not in use or actively cooling.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles soiled with dust. Clean at a frequency to prevent accumulation of dust and grease.
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.
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
Observed hot water sanitizing dish machine not reaching a surface temperature of 160 degrees F after several runs. Discussed with operator. They may wash dished in the dish machine, but all dishes/utensils will have to undergo a final sanitizing step using the Quat sanitizer they use on site and then allow them to air dry.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Hot water sanitizing dish machine in need of repair- not reaching required rinse temp. Hot water surface temp measuring device was out of battery. Replace battery.
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.
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 biofilm at the bottom of ice scoop holder in bar area. Clean and maintain clean. Also observed beverage gun line contacting ice in ice bin. Secure line so it does not contact the ice.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed masking tape used to fix handle on reach in bar cooler. This tape is not considered a nonabsorbent surface. Remove tape and fix handle properly.
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.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Observed tongs hanging from oven door handle. Store in use utensils in a clean and protected location.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
The soda gun draining tubes were not going directly into a floor drain. Install into floor drain.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
The facility had open employee beverages throughout the kitchen. Provide covered containers.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Cooked vegetables/ egg roll filling were left uncovered in the walk-in cooler that was in storage mode. Cover 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The hood baffles had a large amount of grease build up. 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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
The hood canopy had grease dripping. Clean.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw eggs were stored above noodles in the prep service cooler. Eggs moved to bottom shelf.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The following items were measured above 41 F in the bar cooler. Cream 45 F and iced thai coffee measured at 44 F. Lower the unit. Items moved to different cooler.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
The beverage draining tubes were not going directly into the floor drain. Fix.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Open employee beverages were found throughout the facility. Provide covered containers.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Items in the side stand up cooler and the walk-in cooler that were not cooling were left uncovered. Cover to protect food. There were open containers of cut vegetables stored directly on top of other containers of uncovered food. Discontinue.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed an employee using barehand contact when making spring rolls. Discontinue. Use gloves or other effective means.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The hood filter/baffles had a large amount of grease build up. 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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
The hood canopy had grease dripping. Clean.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw eggs in the 2nd prep line cooler and raw chicken in the 3rd prep line cooler were stored directly about vegetables and egg rolls. Discontinue. Store raw products on the bottom shelf. The raw products were moved and corrected.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees putting on gloves without washing their hands before. Employee must wash their hands before putting on gloves.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The floors throughout the kitchen had grease and dirt build up. Deep 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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
The facility was storing in-use utensils in a bin of water. The water was at room temperature and not held at 135 F or higher. If the facility wants to use water, store in water that maintains 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.
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
Tongs were observed being stored on the oven handles. Discontinue and store in a clean location.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed the facility cooling cream cheese wontons completely covered in the walk-in cooler. Store uncovered to allow the product to provide maximum heat transfer.
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.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
Observed a bottle of primrose pill bottle were stored with food in the back dry storage rooms. The bottle was moved away from food areas.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The facility could not find their high temperature dish machine indicators. Provide to ensure the internal temperature of the dish machine is reaching temperature.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The facility could not locate their food thermometer. Provide and use.
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
The following items were measured above 41 F: -Sprouts 48 F at room temperature near the wok. -Cream 43 and 44 F at the bar refrigerator. Lower units and store sprouts in the cooler. Sprouts moved to the refrigerator and cream moved to a cooler that was maintaining temperature.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Boxes of single service items were stored directly on the floor. Store off the ground.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed an employee cutting RTE carrots while using barehand. Discontinue and use gloves or other effective means.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
The beverage draining tubes were not going directly into the floor drain. Fix.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed employees eating in the kitchen. Discontinue and eat in a designated area away from food and food preparation areas. Open employee beverages were found in the kitchen. Provide closed containers for drinking.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
The facility was stacking and storing containers of food on top of one another in the prep line service cooler near the wok. Discontinue.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility was keeping lettuce, cabbage and tofu on ice. Ice is not an approved holding source. The facility is using time as a public health control. No written procedures were maintained on-site to ensure that the product is staying out less than 4 hours and that once using time the product is discarded. Attached is a template.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
The facility was thawing TCS food at room temperature in the prep sink. If using the prep sink to thaw. The thawing should occur under running water.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
NO DROP CEILING PRESENT OVER KITCHEN EQUIPMENT STORAGE IN BACK HALLWAY. THIS AREA SHOULD HAVE APPROVED FINISHES INSTALLED THAT MEET MINIMUM HEALTH CODE REQUIREMENTS. WORK TO INSTALL APPROVED FINISHES AS TIME PERMITS.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
The beverage draining tubes were not going directly into the floor drain. Fix.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The ceiling exhaust system had a large amount of dust build up. Get exhaust system cleaned. The food filters had dust and grease build up. 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean the following areas: -The ceiling with dust build up from the exhaust system. -The floors near the wok with grease build up.
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 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
The facility was not using the dipper well for the ice cream scoops. Use.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The dipper well was not turning on. Repair.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed employees eating in the kitchen. Discontinue and eat in a designated area away from food and food preparation areas.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
The facility was stacking and storing containers of food on top of one another in the prep line service cooler near the wok. Discontinue.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility was keeping lettuce, cabbage and tofu on ice. Ice is not an approved holding source. The facility is using time as a public health control. No written procedures were maintained on-site to ensure that the product is staying out less than 4 hours and that once using time the product is discarded. Attached is a template.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Employees watched rinsing their hand off with water in the preparation sink to wash hands. Employees must use the handwashing sink where they use soap and properly dry their hands. Use the procedure listed above.
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.
Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.
Inspector’s notes
Employees watched rinsing their hand off with water in the preparation sink to wash hands. Employees must use the handwashing sink where they use soap and properly dry their hands. Use the procedure listed above.
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.
The facility was cooling product in large deep containers. Cool with shallow pans.
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 an employee cutting cabbage while using barehand. Discontinue and use gloves or other effective means.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Tofu 52 F and shrimp 45 F were measured above 41 F in the prep unit across from the Wok. Lower unit. Tossed.
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.