Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of TCS foods were above 41°F in both the kitchen reach-in cooler (chicken wings at 52°F) and the over-the-counter cooler (blue cheese at 54°F). The manager on duty (MOD) was instructed to ensure all cold TCS foods are maintained at or below 41°F at all times
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed several coolers in the establishment that were broken and not functioning. The MOD was instructed to either repair all non-functional equipment or remove it from the establishment.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed several spray bottles containing cleaning chemicals that were unlabeled or incorrectly labeled. The MOD was advised to ensure all chemical containers, including spray bottles, are properly 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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed frozen fish (salmon) thawing in unopened ROP package in the walk-in cooler. Informed the MODs to ensure they break and release the vacuum of the ROP bag before thawing any frozen fish.
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
Temperatures of food products (tartar sauce at 45*F) in the bar coolers were above 41*F. Informed the managers on duty (MODs) to adjust temps of coolers and ensure they maintain temps of cold TCS foods at or below 41*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.
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
Frozen fish observed thawing in unopened ROP package in the prep line. Informed the MOD and ched the vacuum must be released and the ROP bag opened before thawing any frozen fish. This issue was corrected on site.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw animal foods (beef and chicken) were observed stored above cooked and ready-to-eat chicken wings in the walk-in cooler. Chef and MOD immediately corrected this issue.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
The number of handwash sinks in the kitchen is neither sufficient nor conveniently located for the back prep and cooking area of the kitchen. Informed the MOD they MUST at least 2 additional handwash sink in that area, and submit food plan application and required paperwork before installing the new additional sinks per City policy.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Sections of the wall behind the handwash sink and the dish machine in the dishwash area had exposed studs where the drywall and FRP were removed. Informed the MOD they MUST install approved wall covering and materials in these sections of 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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Handles of ice scoops were observed stored inside ice bins and touching the ice used in consumer beverages. Informed the MOD and the bantendar they MUST store the ice scoops in a way where its handle doesn't contact or touch the ice or on clean and sanitized surface. This issue was immediately corrected on site.
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
Access to all 3 bar handwash sinks were blocked by items stored either inside or in front of the sinks. Informed the MOD and the bartender to NOT store anything inside or in front of the sinks, not even temporarily when the bar is in service. This issue was immediately corrected on site.
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.