Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no method to test the internal temperature of the hot water sanitizing dish machine. Discussed approved options. 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed hand soap to be hooked up to the sanitizer line of the coffee side dish machine. Management replaced with chlorine sanitizer solution. Corrected on site.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The is no method to test the hot water sanitizing dish machine. Discussed options with chef. Obtain a waterproof thermometer that can register a maximum temperature or temperature indicating stickers for 160F.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There is no sanitizer kit for the chlorine dish machine (coffee side). There is no sanitizer for three compartment sink, (quat). Provide.
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.
Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
Inspector’s notes
Observed wet wiping cloth beneath espresso machine stored outside of solution. Observed wet wiping cloth stored in a 9-pan and having no solution within (likely absorbed by the cloth). Discussed with person in charge. Comply with above rule.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Establishment has created new approved labels for the grab and go items. However "day old" scones were observed wrapped for customer self service without labels. Anything that is available for self service must have a label. Discussed requirements with PIC.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Unable to locate license during inspection. License provided with report, post in a conspicuous location.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Management has a Certified Food Protection Manager certificate but it could not be located during inspection. Obtain and post.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Ingredient labels for foods in the grab and go case were missing the requirements numbers 3 &4 below. Labeling guidance document provided with report and discussed on site. 1) Common name of food 2) Ingredients in descending order, including subingredients 3) Net quantity 4) Name and address of packer or supplier 5) Allergen declaration
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Glasses dish machine measured 0ppm chlorine solution. Instructed use kitchen dish machine to sanitize dishes until repaired. Maintain chlorine solution at manufacturer's recommendation and no lower than 50ppm.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Fried chickpeas are stored at room temperature. Half & half is stored in insulated containers. TCS foods must kept under mechanical temperature control. Discussed using time as a control for these products, template provided 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.
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 boxes stored beneath shelving in dry storage area. Store at least six inches above floor to allow for cleaning and monitor for pests.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled spray bottle of spray bottle in front coffee area. Instructed staff to label bottle, corrected on site. Comply with above rule.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Establishment makes a house made aioli using unpasteurized eggs and there is no consumer advisory on the menu. Provide a consumer advisory on the paper and online menus with asterisk at all menu items containing this aioli. If undercooked protein items are added to the menu in the future ensure they are asterisked leading to the consumer advisory as well. Guidance document provided 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.