Observed there to be missing ceiling tiles in the kitchen. Observed the wall by the kitchen ice machine to be damaged and bulging. Repair and keep physical facilities in good 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.
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
Observed in-use tongs to be stored hanging from the stove doors. Discontinue storing tongs in this way.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the cookline, under the 3-compartment sink, under the ice machine and stand-up freezer, and under the dish machine to be soiled. Observed the ceiling tiles and ceiling vents in the kitchen to be dusty. Clean and keep physical facilities clean.
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.
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
Observed items on the brunch menu to contain "eggs your way" to not be marked with an asterisk. Mark these items with an asterisk to connect them to the consumer advisory for consuming raw or undercooked animal products.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic containers to be used for takeout orders. Black plastic containers are disallowed under the Green-to-Go ordinance. Make sure that single-use containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking at the handwashing sink by the 3-compartment sink, the caulking at the 3-compartment sink, and the caulking at the rinse board of the dish machine to be damaged and the equipment to be peeling away from the wall. Repair caulking to make sure equipment is sealed to the wall.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting boards on the prep tables and cutting boards in storage to be discolored. Discard or resurface cutting boards. Keep food contact surfaces clean to sight and touch.
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.
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 cooked etouffee in the walk-in-cooler to be date-marked 11/9/2025, 10 days prior to inspection. Etouffee was discarded during inspection. Make sure TCS foods are discarded or used within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed there to be missing ceiling tiles in the kitchen. Observed the wall by the kitchen ice machine to be damaged and bulging. Repair and keep physical facilities in good 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.
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
Observed in use tongs to be stored hanging from the stove doors. Discontinue storing tongs in this way.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the cookline, under the 3-compartment sink, under the ice machine and stand-up freezer, and under the dish machine to be soiled. Observed the ceiling tiles and ceiling vents in the kitchen to be dusty. Clean and keep physical facilities clean.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the dish machine to not be pulling chemical sanitizer. Person-in-Charge was instructed to use 3-compartment sink until dish machine can effectively sanitize. Repair dish machine and keep all equipment in good repair.
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
Observed items on the brunch menu to contain "eggs your way" to not be marked with an asterisk. Mark these items with an asterisk to connect them to the consumer advisory for consuming raw or undercooked foods.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed to-go food containers made of black plastic. These items are disallowed under the Green-to-Go ordinance. A flyer on the Green-to-Go ordinance will be included in this report. Make sure that all single use containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking at the handwashing sink by the 3-compartment sink, the caulking at the 3-compartment sink, and the calking at the rinse board of the dish machine to be damaged and equipment to be peeling away from the wall. Repair caulking to make sure equipment is adequately sealed to the wall.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting boards on the prep tables and cutting boards in storage to be discolored. Discard or resurface cutting boards. Keep food contact surfaces clean to sight and touch.
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 permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Observed there to be no mechanical thermometers located inside of the cookline and salad coolers. Provide internal mechanical thermometers to monitor air temperatures of coolers.
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
Observed portioned mashed potatoes to be cooling in a covered container in the walk-in cooler. The container was uncovered. Observed cooked salmon in the walk-in cooler to have been cooled in a covered containers. Make sure that TCS foods are left uncovered while 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.
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 frozen/thawed etouffee in the walk-in cooler to only be date marked with its initial date of production. It was discussed with Person-in-Charge that they must keep track of how long TCS foods are kept before and after freezing. Make sure TCS frozen foods are dated when they are initially cooked, when they are frozen, and when they are removed from the freezer.
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 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
Observed the chemical sanitizer concentration at the dish machine to be 0 ppm chlorine. Person-in-charge was instructed to use 3-compartment sink for dish sanitizing. 3-compartment sink was measured at 200 ppm quat. Make sure chlorine sanitizer at the dish machine is kept at 50-200 ppm.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log for use at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed the handwashing sink at the bar to be disconnected and not working. Connect handwashing sink and make sure that handwashing sinks are provided in areas of food preparation.
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.
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
Observed multiple high risk food safety hazards present during inspection. A link to the Active Managerial Control toolbox and a daily food safety checklist will be included in this report. Make sure that there is an active oversight of food safety to keep risk factors under control.
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.
Observed the grouting at the handwashing sink by the walk-in cooler to be severely damaged. Observed the wall and floor tiles behind/under the 3-compartment sink to be damaged. Repair these areas and keep physical facilities in good 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.
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
Observed in-use tongs to be stored hanging from the stove doors. Discontinue storing tongs in this way.
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
Observed an ice wand to be stored directly on the racking of the stand-up freezer. Store ice wand either wrapped in plastic, on a sheet pan, or in a container so that it is not in direct contact with the racking.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the oven and fryers to be soiled. Clean and keep physical facilities clean.
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.
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
Observed the menu item Camden Breakfast to contain "eggs your way" on the brunch menu to not be marked with an asterisk. Person-in-Charge was notified of the violation. Mark all foods containing raw or undercooked animal proteins to connect them to the consumer advisory on the menu.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed to-go containers in the kitchen to be made of black plastic. These containers are disallowed under the Green-to-Go ordinance. Make sure that all single-use containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed the water at the bar handwashing sink to be a temperature of 140 degrees F. Make sure that the water temperature and handwashing sinks is between 100 and 130 degrees F to promote proper handwashing by employees.
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.
Observed the grouting at the handwashing sink by the walk-in cooler to be severely damaged. Observed the wall and floor tiles behind/under the 3-compartment sink to be damaged. Repair these areas and keep physical facilities in good 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.
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
Observed both of the handwashing sinks in the kitchen to not be stocked with paper towels. Paper towels were provided during inspection. Make sure that paper towels are provided at every handwashing sink to promote proper employee 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.
Observed there to be no hand soap provided at the handwashing sink by the walk-in cooler. Hand soap was provided during inspection. Make sure that hand soap is provided at every handwashing sink to promote proper employee 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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees to switch gloves between tasks without washing their hands. Employees were instructed to wash their hands between tasks and switching gloves. Make sure that employees wash their hands according to above code.
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
Observed cooked caramelized onions in the cookline lowboy cooler to be date marked 10/27. This was 11 days prior to inspection. Food handler discarded cooked onions during inspection. Discard, or use, TCS foods within 7 days of production to prevent potential bacterial growth.
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
Observed raw steak, ground beef, fish, cooked sweet potatoes, black eye peas, and chili in the cookline cooler to be at temperatures of 46-47 degrees F. Chef stated that these items were moved into the cooler for lunch service, about 2 hours prior to inspection. Chef was instructed to move these items to a different cooler and monitor temperatures. Chef was instructed to discard items if temperatures did not get below 41 degrees F within the next 1.5 hours. Maintain all cold TCS foods at temperatures of 41 degrees 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.
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
Observed in use tongs to be stored hanging from the stove doors. Discontinue storing tongs in this way.
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
Observed an ice wand to be stored directly on the racking of the stand-up freezer. Store ice wand either wrapped in plastic, on a sheet pan, or in a container so that it is not in direct contact with the racking.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the oven and fryers to be soiled. Observed the continuous floors of the walk-in cooler to be soiled. Clean these areas and keep physical facilities clean.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef to be stored over raw fish in the walk-in cooler. These items were rearranged during inspection. Make sure that raw meats are stored according to cooking temperature to provide potential contamination.
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 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
Observed items containing "eggs your way" on the brunch menu to not be marked with an asterisk. Person-in-charge was notified of violation. Mark all food items that contain raw or undercooked animal proteins to connect them to the consumer advisory on the menu.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed single use cups at the bar to be made from #6 plastic. Observed to=-go food containers made of black plastic. These items are disallowed under the Green-to-Go ordinance. A flyer on the Green-to-Go ordinance will be included in this report. Make sure that all single use containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed the water at the bar handwashing sink to be at a temperature of 147 degrees F. Make sure that water temperature at handwashing sinks are between 100 and 130 degrees F to promote proper handwashing by employees.
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.
Observed damaged tiles at the floor and wall under the 3-compartment sink. Observed damaged grouting at the wall of the 3- compartment sink. Observed the light shields above the cook area to be cracked. Service these areas and maintain physical facilities in good 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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed a towel to be stored under the cutting board/prep service of a prep table along the cook line. The towel was removed during inspection. Discontinue use of towels in this way.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the walk-in cooler to be soiled with debris. Clean and maintain clean.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed pans of cooked chicken tenders to be uncovered in the walk-in freezer. Ensure that all containers of food products are covered when in storage mode.
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.
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
Observed the handwashing sink by the walk-in cooler to have a water temperature of 152 degrees F. Ensure that water temperature at handwashing sinks is maintained between 110 degrees F and 130 degrees F to promote handwashing by employees.
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
Observed whipped butter to be stored at room temperature along the cook line. Whipped butter is considered a TCS food. Container of butter was discarded during inspection. Ensure that all TCS foods are maintained at a temperature of 41 degrees 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.
Observed damaged tiles at the floor and wall under the 3-compartment sink. Observed damaged grouting at the wall of the 3-compartment sink. Observed the light shields above the cook area to be cracked. Service these areas and maintain physical facilities in good 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bottles of water and cooking oil along the cook line to not be labeled. The bottles were labeled during the inspection. Ensure that all working containers of food products and ingredients are labeled.
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 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed a towel to be stored under the cutting board/prep service of a prep table along the cook line. The towel was removed during inspection. Discontinue use of towels in this way.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed kitchen employee to be cutting tomatoes without wearing gloves. It was stated that the tomatoes would be used for raw, ready-to-eat salads. Items discarded. Employee insturcted to wash hands and put on gloves. Ensure that employees wear gloves when handling ready-to-eat foods.
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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed kitchen employee to reach into a bucket of sanitizer and sanitize a prep area. Employee then went to change gloves without washing their hands. Employee was instructed to wash their hands before putting on new gloves. Ensure that employees wash hands after switching gloves, switching tasks, or any other activity as listed in above code.
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.
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
Observed ice wands to be stored directly on shelving in the stand-up freezer. Ensure that ice wands are stored either wrapped in plastic wrap or in another container.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed the dish machines in the kitchen and the bar to use chlorine as a chemical sanitizer. Establishment does not have chlorine sanitizer test strips. Establishment also uses quat as a sanitizing agent in their 3- compartment sink and do have appropriate test strips. Provide and maintain chlorine sanitizer test strips to ensure proper sanitizer concentration in the dish machines.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the fans in the walk-in cooler to be soiled with debris. Clean and maintain clean.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed pans of blackeyed peas, cornbread, and cooked chicken breast in the walk-in cooler to be uncovered. Person-In-Charge stated that these items were prepared the day prior to inspection. Cover all food items once cooling cycle has been reached.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a sanitizer bucket to be stored in the handwashing sink at the bar. The bucket was removed during inspection. Ensure that handwashing sinks remain accessible and that they are only used for 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.