Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sliced tomato (43*F) and french toast batter (51*F) inside the small cold station reading higher than 41*F. Informed PIC and staff to store potentially hazardous food in coolers that can maintain temp and hold non-potentially hazardous food in the small cold station. Maintain cold food at 41*F or below.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Liquid egg (45*F) and tomato (43*F) inside the small cold station observed reading higher than 41*F. Maintain food at 41*F or below, informed PIC to put less of a portion in the unit so food are refreshed often.
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
Dill crema (2/22), artichoke dip (2/7), and tomato soup (2/19) observed past 7 days in the walk-in cooler. Discard or use food within 7 days. PIC been informed to discard food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed self-service cupcakes in the reach-in cooler with incomplete label. Provide a complete label for all self-service items.
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.
minorCode MN Rule 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
Observed employee drinking soda from a can at the grill area. Discontinue and ensure employees drink from an approved beverage container. Refer to code for reference.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing station by the side bakery area blocked with 2 trays of employee food. Remove and keep handwashing accessible at all times. Trays 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.
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 quat bucket by the grill area with a concentration reading of 0 ppm. Quat used must be at least 200 to 400 ppm for solution to be active. Refresh bucket as necessary.
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
Observed no certified food protection manager (CFPM) onsite. The current CFPM on file has expired, CFPM was looked up on MDH website and could not find a current CFPM certificate. Obtain a current CFPM.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Banana pepper (48*F) and pimento cheese sauce (46*F) inside the coverless cold station were observed reading above 41*F during the inspection. Maintain cold food at 41*F or below. PIC and staff have been instructed to provide a lid as necessary and to use a smaller amount of food. The lower unit was properly holding cold food at 41*F or below.
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
Food inside the walk-in cooler observed pass 7 days: bulk pickled pickles (12/20), artichoke dip (1/3), pico (1/3), and bacon butter (1/5). Discard or use food within 7 days. Staff and PIC have been informed to discard food products and recommended an HACCP plan if the business wants to hold in-house pickled pickles for longer than 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Per discussion with the PIC, fish in ROP are received frozen and thaw as needed. From observation during the inspection. fish in ROP was not cut open to release the air while thawing. Discussed proper thawing methods with the PIC and staff. Both staff and PIC was informed to discard the ROP fishes that has been fully thawed out inside the grill pull out drawer.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The following food inside the grill cold station was observed reading higher than 41*F at the time of the inspection: sliced cheese (45*F), burrata cheese (51*F), and sliced cheese(46*F - lower unit). Maintain food at 41*F or below. The chef adjusted the unit dial at the time of the inspection. Informed the chef and kitchen staff to keep an eye on the unit, and check food temperature in an 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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Self-service food in the front was observed with labels, but missing the sub-ingredients for some of the ingredients used in the pastries. Provide all ingredients including the sub-ingredients.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at the handwashing stations located in the bakery area and the dishwasher area - 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Hot pickle vegetables (1/20), pozole (1/22), and pork patties (1/21) were observed in the walk-in cooler past 7 days. Use food within 7 days or discard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The following food inside the topless cold station was not held at 41*F or below: guacamole (57*F), tomato (52*F), pico (43*F), and pickled sliced cucumber (43*F). Maintain cold food at 41*F or below at all times. The following food inside the grill cold station observed reading higher than 41*F: sliced tomato (48*F). Maintain cold food at 41*F or below at all times. Discussed with the person in charge to 1) contact contractor to service the units and 2) provided different methods of cold holding foods in the cold stations.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Self-service food in the front reach-in cooler was observed with incomplete labels. The label must include all of the following information: name and address of the business, product name, ingredient list (in descending order), allergens, and net weight of content. Provide complete and compliant labels to all self-service food.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
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
Observed containers of pickled sliced cucumber, pickled onion, and pico, as well as other food containers inside the topless cold station and walk-in cooler with no date mark. Date mark all food containers that will be in the business for longer than 24 hours.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign posted at the handwashing station located in the bakery area - provide a sign.
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
Soup (12/31) and bloody mary (12/28) inside the walk-in cooler observed pass 7 days inside the walk-in cooler. Remove all food containers that have been in the business for longer than 7 days. Food must be used or discarded within 7 days. Discussed with the person in charge to develop a rotating system and designate a staff to oversee it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no quat sanitizer test kit onsite to test quat sanitizer - provide a proper test kit to test your sanitizer solutions.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Business utilize a hot sanitizing dish machine but do not have an irreversible measuring thermometer to measure utensil surface temperature. Obtain an irreversible thermometer or heat strips.
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.