While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Blanched fries were observed cooling in the Walk In Cooler in deep metal pans with lids and stacked on top of each other in the Walk In Cooler at the time of inspection. Discussed with Chef that foods that are cooling must be uncovered, spread out and in single layers to cool most rapidly. Chef removed fries from pan and placed them on flat sheet pans to finish cooling in the Walk In Cooler. Retrain prep staff to cool foods in shallow unstacked containers and spread out for most rapid cooling.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Sanitizer bucket in bar area was measured at 100PPM at the time of inspection. Discussed with lead bartender to check and refresh sanitizer buckets more frequently to ensure that they remain within a safe and effective range at all times. Maintain sanitizer bucket concentration at 150-400PPM per sanitizer label instructions.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Cooked lemongrass ice cream base was observed improperly cooling in the Pastry Upright Cooler at the time of inspection. It was observed cooling at 87F after 1.5 hrs in the Pastry Cooler. Chef moved the product to the prep sink for an ice bath to cool the product faster. Lemongrass base was measured again at 2 hrs cooling and was 69F. Cooked corn filling was observed improperly cooling in the Walk In Cooler at the time of inspection. It was observed cooling at 94F after 1 hr and 15 minutes. Chef immediately moved the products to the prep sink to cool in an ice bath. Product was measured after 1hr and 45 minutes of cooling and was at 54F at the time. Retrain staff to use rapid, effective cooling methods to cool foods within 2 hours to 70F or below and then to 41F or below in the remaining 4 hours of the 6 hour cooling window.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Cooked lemongrass ice cream base and cooked corn filling were observed improperly cooling with lids tightly covering the containers in the Pastry Upright Cooler and the Walk In Cooler. Chef moved these items to the prep sink ice bath to cool them properly. Cool products uncovered, unstacked and in small amounts. Retrain staff to use proper cooling methods.
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 4626.0220AFood source and labeling
Official Wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s Notes
Oysters in the Walk In Cooler were observed missing the corresponding tag. Chef found the tag and placed it with the container of products. Keep shellstock tag with product until last product is sold, then write date of last sold product and file chronologically. Retrain staff to keep shellstock tag with product.
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.
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
Ice machine interior surfaces were observed soiled with small amounts of slime mold accumulations. Discussed with Chef that an increase in cleaning frequency may alleviate this. Maintain ice machine clean to sight and touch.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Sanitizer bucket solution at two stations were measured at 100PPM quat. Quat must be kept at 200PPM according to sanitizer label to be safe and effective. Change out sanitizer buckets when they drop below the safe and effective range.
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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s Notes
Data plate for the manufacturer's instructions of the dish machine was unreadable at the time of inspection. Contact service provider for machine and have a new plate provided to the machine to indicate temperature requirements for washing and sanitizing. Maintain data plate legible at all times.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Handwashing sink by the high temperature dish machine was observed being used as a station to dump sanitizer bucket water and refill bus tubs. A dish cart was also observed stored in front of the sink. This sink is only to be used as a handwash sink. Retrain staff to dump and obtain water at an appropriate sink. Keep handwash sink accessible at all times.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
A curry sauce was observed past date mark at one of the stations. Notified Chef of the expired food and it was immediately discarded. Retrain staff to monitor the dates of food to ensure that they are used or discarded by 7 days for food safety.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Bar dish machine was measured at 0 ppm at the time of inspection. Bar manager called their service provider and discontinued washing dishes with machine until machine was repaired during inspection. Machine measured 50ppm chlorine as required on data plate before the end of inspection. Increase monitoring frequency of dish machine to ensure that it dispenses 50ppm chlorine minimum before service period begins and maintain dish machine at 50ppm chlorine at all times during use.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Employee was observed handling baked macarons with their bare hands before placing them in the Freezer. Discussed with pastry chef and employee that foods that are not going to be cooked and will be served to customers are considered ready-to-eat foods and they cannot be handled with bare hands. Instructed macarons that were touched with employee bare hands to be discarded. Do not touch ready-to-eat foods with bare hands and correct and retrain employees who do not use barriers to avoid handling these foods with bare hands.
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
Plain butter and a flavored butter made in house were observed cold holding in large tubs at room temperature. Butter measured 71F and flavored butter measured 69F. Discussed with Chef that butter is required to be refrigerated at all times according to Minnesota Food Code. Discussed using Time as a Public Health Control with smaller amounts to be used up within 4 hours, or using very small working amounts to be used up quickly. Instructed discard on butter that was held out of temperature after 4 hours from removing from cooler. Time as a Public Health Control paperwork was provided to Chef with emailed report. Maintain all cold TCS foods at or below 41F at all times.
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 4626.0490Cleaning and sanitizing
Official Wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s Notes
A wood board was observed being used as a plate for a slider sandwich appetizer. Discussed with Chef that wood cannot be used as a food contact surface as it is porous and not able to be thoroughly cleaned. Chef removed wood and instructed staff to use plates for dishes. Discontinue using wood as serving trays that come into direct contact with food.
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 4626.0800Water, plumbing, and sewage
Official Wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s Notes
The high temperature dish machine's pressure gauge was observed measuring between the 30-35 PSI range. Showed Chef and discussed that pressure gauge must be no more than 30PSI. Repair dish machine so that pressure is within range specified on data plate but no less than 5PSI and no more than 30PSI. Monitor pressure and repair dish machine if pressure is outside acceptable range.
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.
There was no hand soap provided at the handwash sink on the Dessert Side. Soap was provided immediately. Maintain supply of soap at each handwashing sink at all times to encourage employees to wash their hands.
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.