minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
An air fryer and a small counter-top deep without NSF or equivalent certification are in use in the kitchen. Inspector will provide a list of the NSF-equivalent sanitation marks with this report.
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.
Some areas of grout between floor tiles are degrading. Repair or replace grout as able.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Some boxes and containers of food were stored on the floor of the walk-in freezer. Move food up to shelves.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
At time of inspection, there was no chlorine test kit available to test the chlorine sanitizer concentration in the dish machine or wiping cloth buckets. Person in Charge stated test strips would be purchased same day.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
An older-style bimetallic thermometer was onsite, but there was no thin-tipped digital thermometer as required. Person in Charge stated a thermometer will be purchased same day.
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.
Observed a pan of recently cooked pork hocks (155F) and juice set on a shelf to cool. The meat and juice in the pan were over four inches deep and the pan was covered with plastic. Cooling in deep, covered containers is not an effective cooling method. Person in Charge had employee set the hocks in individual portion bowls, uncovered, on a speed rack out side the walk-in cooler. After ten minutes of venting heat, the four bowls were moved to the walk-in cooler and left uncovered to fully cool.
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.
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
Although Persons in Charge have taken an approved class, the class certificates were not submitted to Minnesota Department of Health to become a Certified Food Protection Manager. See https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Person in Charge was not able to find an Employee Illness Log. A log was provided by inspector. Keep the log where all Persons in Charge can locate it, and use the log to record when Employees stay out of work with vomiting or diarrhea.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw pork mix used for stuffing pastries staged out in a large bowl on a table for at least 45 minutes while employee set up to use it. The pork mix was at 50F at the outer edge. Discussed keeping the pork in the cooler until the pastry dough is ready. Person in Charge asked employee to put part of the pork mix in the cooler while working with the rest of the mix. Observed a large pan of cooked rice out of temperature control near the wok line. The rice had warmed to 55F, and was much more than what a "small working portion" would be. Employees returned most of the rice to the walk-in cooler.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloths observed left out on work surfaces. Wiping cloths also stored in water without sanitizer. Person in Charge stated she was just informed they ran out of bleach and was going to purchase more right after the inspection completed. Make sure chlorine concentration in wiping cloth buckets is at least 50ppm, but not above 200ppm.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed all filters were missing from the left side ventilation hood. Employees told Person in Charge they were removed for cleaning. Person in Charge directed the filters be put back as soon as lunch rush was over. Make sure the filters are always in the hood when cooking is taking place.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The hood canopies were observed dirty with accumulated grease. Based on discussion, these hood surfaces are not cleaned frequently. Increase cleaning frequency of hood canopy surfaces.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
A domestic air fryer was observed onsite as a back-up for frying eggrolls. The air fryer is not NSF or certified by another ANSI program. Remove the non-NSF air fryer.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed a plastic bag or sheet attached to shelf near dirty dish rail. The plastic was torn and not smooth for cleaning. Person in Charge stated it will be removed and replaced with something solid and smooth. Plexiglass or stainless steel sheets would be allowed. The swinging service door from the cookline to the front service area is in poor repair - with exposed wood fibers. Begin planning to resurface or replace the door so it is smooth, non-absorbent and easily cleanable.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The grout between floor tiles in the dish area is degrading and worn away completely between some tiles. Begin planning to repair or replace the grout.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
At the ice machine, one ice scoop had it's handle buried in the ice. The other ice scoop was stored on the dusty top of the ice machine. Both scoops were taken to dish area for washing. Keep the scoops stored on a clean location (like a clean hotel pan) or in the ice with the handle up and not touching the ice.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Food was being prepared across from the 3-compartment sink, up against a wall with several electrical panels. The electric panel boxes had rust and corrosion; these are not smooth or easily cleanable surfaces and food debris was observed on them. Discontinue preparing food below the electric panels. The business may propose possible solutions such as covering the panels with plexiglass that can be easily wiped down (as long as the panels are removable for access to the electric switches).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. Class options and the application form can be found at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
Again, the long hose with spray nozzle was observed on the mop sink and the water was turned on - pressurizing the hose. Manager had employee remove the spray nozzle and turn off the water. Ensure employees only put the nozzle on when using the hose, then remove the nozzle immediately. (Also, consider having a licensed plumber test and/or replace the Atmospheric Vacuum Breaker on the mop sink faucet, because it has probably been broken by the constant water pressure in the hose.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Again, beef cooling in the walk in cooler was observed held in a plastic shopping bag. The bag is not food grade. It could lead to chemicals contaminating the food. Head cook had employee remove the beef from the bag and throw the bag away. Stop using plastic shopping bags to hold food. A citation (fine) is being issued for this violation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. One manager should retake the class, then mail the class certificate to MDH with the application form - to become state registered. Find classes and the application form at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Large pieces of cooked beef were observed cooling in in a deep bowl where they were piled tightly together, covered with plastic, and set on a table near the rice cookers. Inspector discussed better cooling methods with the head cook. The head cook had employees take the beef out of the deep bowl and spread the meat out in a hotel pan to cool more effectively. Employees stated they would put the cooling meat in the walk-in cooler in 15 or 20 minutes. That same cooked beef was then found packed tightly into a deep container, inside a closed plastic grocery bag in the walk-in cooler. This was also corrected, and the cooling meat was again spread out onto shallow hotel pans to cool. Inspector had to explain again to not cover the meat while it was cooling. Train employees to cool cooked foods properly - spread out in shallow pans on on sheets, not deeper or thicker than two and a half inches, and uncovered.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Again, no chlorine test kit was available onsite. Get a test strip kit for checking chlorine. (The concentration must be between 50ppm - 200ppm Chlorine.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log available onsite to record when employees stay out sick with vomiting or diarrhea. Print and use an Employee Illness Log. Logs are being sent with this report - English and Mandarin Chinese.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Again, no food thermometer was available for taking food temperatures. Provide food thermometers for the kitchen. At least one of the thermometers must have a thin tip to use on small or thin pieces of food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Again, several cooked meats and sauces were observed without date marks of the day they were prepared. Date marks were provided for container missing them.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Again, several in-use wiping clothes were observed sitting out on prep cooler. Wiping cloths must be stored in sanitizer solution between uses. Manager had employee mix up a sanitizer solution of 200ppm. (The proper range is from 50ppm - 200ppm chlorine.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
Again, at the mop sink, there was a long hose with a spray nozzle on the end. The water faucet was turned on, so the line was pressurized. This can ruin the atmospheric vacuum breaker and cause backflow contamination of the water system. Train staff to only put the spray nozzle on when they need to use it, then take it off the hose again.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
The counter top deep fryer was still not located under a Type I hood. Grease is visibly accumulating on the walls and equipment around because it is not being drawn up into a proper hood. Move the deep fryer to under a Type I hood, or remove it from the restaurant.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Again, several areas of kitchen wall and floor (mostly under equipment) was observed dirty. The wall behind where the counter top deep fryer has been in use was very dirty. Clean floors, walls and other facility surfaces as need.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Again, soiled cardboard was observed lining shelves where plates and other equipment was stored. Remove the soiled cardboard.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Again, food was observed stored on the freezer floor. This time, at least a dozen containers of meat and prepared foods, set inside bowls, boxes and other containers were observed. All food must be stored at least six inches off the ground.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
The person in charge was not overseeing employees regarding food safety. For example, they were not checking food temperatures or sanitizer concentrations, were not date-marking many prepared foods and were not using effective cooling methods to cool cooked meat. Furthermore, no food thermometer or test strips had been provided to employees and no sanitizing was taking place at all because the restaurant had run out of sanitizer. There was still a nozzle on the end of a long hose at the mopsink and the hose was pressurized - exactly the same backflow risk discussed with the manager during the routine inspection. At time of his follow-up inspection, nearly all the same violations as during the routine inspection were observed, and several more. The management team is failing to provide oversight and training to employees. A citation (fine) is being issued for this violation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish machine was measured with no sanitizer in the final rinse. It was found that there was no bucket of sanitizer solution hooked up to the machine. Employees knew there was no sanitizer. In fact, there was no sanitizer solution for the dish machine available anywhere in the restaurant. Head cook called a manager to order or purchase sanitizer right away. Inspector showed the head cook how to set up the 3-compartment sink with bleach and water to make a 50ppm chlorine solution for sanitizing. Employees began setting racks of washed dishes into the chlorine solution to sanitize. The head cook stated they would continue to sanitize dishes and utensils this way until the solution for the dish machine arrived and was hooked up.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
In the front bar and prep area, one hand sink had no paper towels provided at it. Employee provided paper towels. Ensure every hand sink always has paper towels provided at it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
In the kitchen prep area near the dish room, an employee was observed using a handsink to clean off a knife between uses with raw vegetables. Discussed with employee and head cook that the hand sink should only be used for washing hands.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Large pieces of cooked beef were observed cooling, but they were tightly covered with plastic wrap. Train employees to cool cooked foods properly - keeping them uncovered until they are fully cooled to 41F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Soiled cardboard was observed lining shelves where plates and other equipment was stored. Remove the soiled cardboard.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Beef cooling in the walk in cooler was observed held in a plastic shopping bag. The bag is not food grade. Manager had employee remove the beef from the bag and throw the bag away.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. One manager should retake the class, then mail the class certificate to MDH with the application form - to become state registered. Find classes and the application form at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Large pieces of cooked beef were observed cooling in the walk-in cooler but they were piled tightly together in a plastic bag. Manager had employees take the beef out of the bag and spread the meat out in a hotel pan to cool more effectively.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
No chlorine test kit was available onsite. A chlorine test kit is needed to test the sanitizer in the dish machine and also in wiping cloth buckets where water is mixed with bleach. Get chlorine test strips.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log available onsite to record when employees stay out sick with vomiting or diarrhea. Print and use an Employee Illness Log. Logs are being sent with this report - English and Mandarin Chinese.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food thermometer was available for taking food temperatures. Provide food thermometers for the kitchen. At least one of the thermometers must have a thin tip to use on small or thin pieces of food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Several cooked meats and sauces were observed without date marks of the day they were prepared. Date marks were provided for container missing them.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
In-use wiping clothes were observed sitting out on prep cooler. Wiping cloths must be stored in sanitizer solution between uses. Manager had employee mix up a sanitizer solution of 200ppm. (The proper range is from 50ppm - 200ppm chlorine.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
At the mop sink, there was a long hose with a spray nozzle on the end. The water faucet was turned on, so the line was pressurized. This can ruin the atmospheric vacuum breaker and cause backflow contamination of the water system. Manager had the spray nozzle removed and the faucet turned off. Train staff to only put the spray nozzle on when they need to use it, then take it off the hose again.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A counter top deep fryer was added in a part of the kitchen without a ventilation hood. Deep fryer must be relocated to below a Type I ventilation hood, or removed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Several areas of kitchen wall and floor (mostly under equipment) was observed dirty. The wall behind where the counter top deep fryer has been in use was very dirty. Clean floors, walls and other facility surfaces as need.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
The person in charge was not overseeing employees regarding food safety. For example, they were not checking food temperatures or sanitizer concentrations, were not date-marking many prepared foods and were not using effective cooling methods to cool cooked meat. The person in charge needs to actively oversee food safety by employees.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.