Routine
Nov 16, 2023
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed the hot water temp at kitchen handsink was only 67*F after running both faucets for greater than 5 minutes each. Provide hot water at handsink between 110-130*F.
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.
More about handwashing problemsOfficial wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
At the kitchen 3-comp sink the quat dispenser was not dispensing any quat. Have unit serviced so that it dispenses between 200-400 PPM quat.
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.
More about cleaning or sanitizing problemsOfficial wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
At the bar observed several drain fly larvae in the interior of the right side drink gun holder. Remove and clean interior of gun holder. Note: Gun holder was clean - no mold or scum noted. No adult fruit flies seen at bar.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
In the basement observed the ice scoop laying directly on side of ice machine. Place ice scoop in a holder or clean container.
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.
More about cleaning or sanitizing problemsOfficial wording
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 at bar handsink and no paper towel dispenser at kitchen handsink. Provide paper towels at handsinks and a dispenser at kitchen handsink.
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.
More about handwashing problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the air temp of kitchen 1-door lowboy at 47*F. Have unit serviced and repaired so that it maintains a temperature of 41*F or less.
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.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, Nov 16, 2023 · Original Source