Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Chicken wings (46*F) and chicken breasts (50*F) inside the pull drawer observed reading higher than 41*F. Maintain food temperature to 41*F or below, informed the PIC to store less food in the drawer to refresh faster.
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.
Tiles inside keg walk-in cooler need to be repaired - observed missing.
In plain English
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.
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 soda gun at bar with mold - clean as necessary.
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.
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 date marking exceeds 7 days, retrain and ensure that first day is the prep date for all food that will be in the business for more than 24 hours. Retrain on date marking.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed tiles inside the keg walk-in cooler broken - repair.
In plain English
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.
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
Observed ROP raw meat thawing in prep sink filled with water - discontinue this practice and properly thaw raw proteins. Refer to code for 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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed no sanitizer set up prior to food prep. Set up sanitizers before food prep to ensure food surfaces are sanitize as needed.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed frozen ROP fishes fully thawed inside a cold unit that has no slit on the bag to release the oxygen. Discard all. The PIC was informed to discard all of the unopen ROP thawed fishes.
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
Observed chemical dispenser in the basement not dispensing chemical within the correct concentration level. Contact contractor to adjust the chemical dispenser and to manually pour in chemical into sanitizer bucket.
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 soda gun at the bar with mold - clean the soda gun as necessary.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed ice scoop handle coming into contact with ice that was stored inside the ice bin at the bar - discontinue practice. Ensure that handle is stored above ready to eat food. The PIC was notified to discontinue and retrain staff.
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
Observed sink&surface quat not reading within compliance level - sanitizer must have a concentration level as noted on the label.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The following foods were not reading at 41*F or below during the inspection: beans in water (46*F) and honey sauce (54*F) inside the table top cold station; patty (45*F) inside the pull-out drawer 2; sour cream (46*F) and pickled tomato (45*F) inside the cold station 1; celery in water (46*F) and beer batter (50*F) inside the cold station 3; and veggies (46*F) inside the 2-door low boy cooler. Maintain food at 41*F or below at all times. Informed the PIC to store TCS foods towards the front of the unit, cover lids when it isn't rush hour.
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 4626.1325A1Cleaning 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
Observed food stored in unapproved areas of the basement - finish the basement to store 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 4626.0033APermits, 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 certified food protection manager (CFPM) onsite during the inspection. Employ and obtain a CFPM and post their certificate in a conspicuous area.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwashing station in the basement observed used for other purposes - utensils and towel stored inside. Remove. The handwashing station is for handwashing purposes only, not to be used as a storage area. Utensils and towel removed.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in the business - maintain. Business has a pest control contractor.
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.
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
Chemical dispenser in the basement compartment sink observed dispensing solutions lower than compliance level. Contact contractor to adjust the unit. Informed the PIC to manually pour solutions to the sanitizer compartment until it has reached compliance sanitizing range.
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.
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
Provide asterisk on the menu items or menu category where food are served raw or undercooked or can be requested to be undercook. Burgers on the business menu can be requested by patrons to be undercook but does not have an asterisk.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Secure the drain cover underneath the bar to prevent it from being an access point by pest - drain cover loose.
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.
Observed no hand soap at the bar handwashing station - 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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Expired license posted at the business. Obtain current license and post it in a conspicuous area.
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.
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
CHLORINE SANITIZER AT BAR DISH MACHINE MEASURED 0 PPM. CALL CHEMICAL COMPANY FOR SERVICE OF MACHINE.
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.
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
EMPLOYEE OBSERVED EATING LUNCH AND DRINKING IN DISH PIT CLEAN DISH STORAGE AREA. EMPLOYEE WAS INSTRUCTED TO EAT IN PATRON DINING AREA.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
NO THERMOMETER AVAILABLE IN KITCHEN UPON REQUEST. FACILITY SHOULD MAINTAIN THERMOMETERS FOR USE DURING OPERATION.
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 4626.1325A1Cleaning 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
FACILITY HAS NO FINISHES IN SEVERAL BASEMENT PRODUCTION AND STORAGE AREAS. NO CLEANABLE FINISHES OBSERVED INSTALLED ON WALLS, FLOORS, OR CEILING IN SEVERAL AREAS IN BASEMENT. IN ORDER TO CONTINUE USING THESE AREAS FOR FOOD PRODUCTION AND STORAGE, PROPER FINISHES THAT MEET HEALTH CODE MINIMUMS MUST BE INSTALLED. CONTACT CITY OF MINNEAPOLIS FOOD PLAN REVIEW FOR ACCEPTABLE FINISHES.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
LOTS OF OLD, UNUSED, PIECES OF EQUIPMENT AND UTENSILS OBSERVED STORED THROUGHOUT ENTIRE FACILITY. THESE OLD PIECES OF EQUIPMENT CAN BECOME PEST HARBORAGE AREAS. REMOVE ALL UNUSED PIECES OF EQUIPMENT IN ORDER TO FACILITATE PROPER AND THOROUGH CLEANING OF ESTABLISHMENT.
In plain English
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 4626.0033APermits, 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 FULL TIME CURRENT CFPM EMPLOYED AT FACILITY. EMPLOY ONE FULL TIME STATE OF MN CERTIFIED FOOD MANAGER.
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.