Grout lines in places in the kitchen have eroded to a point where debris and water collect. Re-grout these floor sections to provide a flooring that is smooth and easily cleanable. This issue has been ongoing for the last three plus inspection cycles. Further non-compliance may result in additional administrative action.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit on site to measure the plate temperature during a dish cycle. Hot water testing kit options were discussed during the inspection. Provide a means to verify that the plate temperature during a cycle reaches at least 160 degrees F.
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
Ice wands were stored on the floor of the upright freezer. Ice wands were removed and moved to the dish area to be cleaned and wrapped. When storing ice wands in the freezer, wrap them or otherwise protect them from contamination.
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.
Grout lines in places in the kitchen have eroded to a point where debris and water collect. Re-grout these floor sections to provide a flooring that is smooth and easily cleanable. This issue has been ongoing for the last three inspection cycles. Further non-compliance may result in additional administrative action.
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.
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
Multiple examples of bulk TCS foods, such as gravy, grits, and cheese sauce, were cooling too slowly, not fully cooling within 6 hours. These foods were observed roughly 5 hours into the cooling curve and were still found between 62 and 68 degrees F. The method was modified to expedite rapid cooling, and effective cooling methods were reviewed. Ensure that all TCS foods are cooling within the above time/temperature parameters. This issue has been ongoing for the last two inspection cycles. Further non-compliance may result in additional administrative action.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit on site to measure the plate temperature during a dish cycle. Hot water testing kit options were discussed during the inspection. Provide a means to verify that the plate temperature during a cycle reaches at least 160 degrees F.
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.
Facility is cooling very deeply filled containers of TCS foods some of which solid with an active ice wand and ice bath combo method. Cooling solid foods such as grits at these volumes with an ice wand and ice bath is not an effective cooling method. For solid foods either reduce the volume and stick with the ice method or utilize the 2-inch fill shallow pan method. All cooling wands inside the cooling foods were melted at the time of the inspection and hadn't been replaced in roughly 3 hours. If continuing to use this ice method replace the ice wand once it melts which will be roughly 1 hour after the cooling process begins.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Ice scoops behind the bar were laying within the ice when not in use forcing the bartender to touch the ice with their bare hands to grab the handle. Ice scoops were moved to a metal pan nested inside the ice bin during the inspection. Ensure that ice scoop handles are not laying in the ice in-between uses.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Multiple hot TCS foods such as gravy storing in the countertop hot holding unit between 127-132 degrees F. Foods were mixed and the temperature dial was slightly turned up during the inspection. Ensure that all hot TCS foods are holding at or above 135 degrees F.
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
In-use tongs are being stored hanging on the oven door handle when not in use. Tongs were moved to a clean and dry location during the inspection. Ensure that the tongs and other in-use utensils are storing in a clean and dry 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.
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
Ice wands storing in the upright freezer directly on top of packages of foods or the shelves. When storing ice wands in the freezer wrap them or otherwise protect them from contamination.
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.
Grout lines in places in the kitchen have eroded to a point where debris and water collects. Re-grout these floor sections to provide a flooring that is smooth and easily cleanable.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit on site to measure the plate temperature during a dish cycle. Hot waster testing kit options discussed during the inspection. Provide a means to verify the plate temperature during a cycle reaches at least 160 degrees F.
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.
Grout lines in multiple spots within the kitchen are eroding to a point where water and debris are pooling up. Repair grout lines where needed to provide a smooth and easily cleanable surface.
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.
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
Gouda sauce still cooling from the day before observed at 50 degrees F. in the center. Product to be discarded. Ensure that all cooked TCS foods cool according to the time and temperature parameters above. Proper cooling methods reviewed during the inspection.
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
Multiple examples of cooks handling ready to eat foods with bare hands during preparation such as cutting cooked egg rolls, handling pancakes while flipping, and cutting bread. Glove use was reviewed with chef and line cooks. Discontinue handling ready to eat 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Bartender was storing dirty dishes in the hand sink behind the bar. Discontinue this process and instead leave hand sinks open and easy to access to encourage frequent handwashing.
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 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
Mixed water at the hand sinks behind the bar measured below 100 degrees F. Increase water temperature to these sinks to ensure that water temperature between 100-130 degrees F is supplied to all hand sinks.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No test kit on site to measure the plate temperature during a dish cycle. Hot water testing kit options discussed during the inspection. Provide a means to verify the the plate temperature during a cycle reaches at least 160 degrees F.
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 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
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.
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.
Cooked gravy was observed ineffectively cooling at depths filled beyond 14 inches. When cooling without ice do not fill the food beyond 2 inches. When cooling with ice ensure that the an ice wand and ice bath or combined and replaced after the first hour. Effective cooling methods were reviewed with the chef and fact sheets are being provided with the 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Multiple TCS foods such as sour cream and opened mayo are being held on the counter or within melted ice with no time stamping and date marking that suggests the product is coming in and out of the cooler on a day to day basis. Discontinue this practice and either hold cold TCS foods within mechanical refrigeration or develop an effective written procedure for using time as a public health control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Neither hand sink behind the bar is in working condition. Ensure that all hand sinks can supply a flow of water between 110-130 degrees F.
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.
Grout lines throughout multiple areas in the kitchen are eroding providing deep pockets for moisture and debris to accumulate. Re-grout as needed to provide a smooth floor finish.
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.
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
Sausage gravy cooling overnight was observed at 55 degrees F. Product was discarded during the inspection. Proper cooling methods and time/temperature parameters were reviewed with the chef. Ensure that all TCS foods are cooling within the time/temperature parameters above.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Multiple example of TCS foods in the walk-in cooler holding beyond 7 days including acidified vegetables. All house prepared TCS foods need to be used or discarded within 7 days of production. If acidified vegetables are desired to be held for more than 7 days a HACCP plan could be pursued as an alternative.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Gumbo was cooling in the walk-in cooler filled to approximately 8 inches of fill depth. Effective cooling methods were reviewed with the manager. When cooling without the help of ice ensure that foods are not filled beyond a depth of 2 inches and remain uncovered until the entire cooling process is complete.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is holding multiple TCS foods such as cooked sausage and sauces at room temperature or on ice without any indication of how long the product was been out of mechanical refrigeration. Develop a time marking system, write out those procedures and maintain them on site for training employees. Reviewed potential ways to do this with the manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Multiple hot TCS foods such as cooked beans holding between 115-125 degrees F. Unit temperature turned up during the inspection and hot holding parameters reviewed with the cook. Ensure that all hot TCS foods are holding at or above 135 degrees F.
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 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Multiple hand sinks behind the bar are not in working condition. Valves and other needed parts have been ordered. Ensure that all hand sinks are in working condition.
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.
Grout lines throughout multiple areas in the kitchen are eroding providing deep pockets for moisture and debris to accumulate. Re-grout as needed to provide a smooth floor finish.
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 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Ice buckets storing on top of the ice machine, one was positioned cup and the other had the lip directly storing on the dusty top of the ice machine. Store these ice buckets in a way that prevents contamination and prevents water from pooling inside them.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Multiple examples of chemical spray bottles in the dish area without a label. Ensure that all chemical spray bottles are labeled.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Facility has three kinds of sanitizer (chlorine, sink and surface, and hot water). Provide a test kit to measure all three of them. Specific kit options were reviewed with manager during the inspection.
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.