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
Observed food takeout containers to be stored in the basement with unapproved floors/walls/ceilings. Move all food service utensils/equipment/containers to areas that have approved floors/walls/ceiling.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed facility to use styrofoam takeout containers. Styrofoam is not allowed under Green-to-Go rules. Use takeout containers that are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 gaskets of the low cooler to be torn. Observed the downstairs and coffee chest coolers to have ice build-up. Repair/service equipment and keep 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 the consumer advisory on the menu to be missing the disclosure statement "These foods are served raw or undercooked, or contains, or may contain, raw or undercooked ingredients." Include the disclosure statement 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.
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 kitchen and downstairs 3-compartment sinks, the downstairs prep sink, and the kitchen and downstairs handwashing sinks to be peeling from the wall. Properly caulk and seal sinks 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.
Observed the floors under the cookline equipment to be damaged and there to be no basecoving. Repair and install proper basecoving.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the kitchen prep sink, the kitchen stand-up cooler, the prep coolers, and the downstairs meat freezer 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed cutting boards on the prep tables to be deeply scored and discolored. Clean/resurface/replace 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.
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
Observed food takeout containers to be stored in the basement with unapproved floors/walls/ceilings. Move all food service utensils/equipment/containers to areas that have approved floors/walls/ceiling.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed facility to use styrofoam takeout containers. Styrofoam is not allowed under Green-to-Go rules. Use takeout containers that are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 gaskets of the low cooler to be torn. Observed the downstairs and coffee chest coolers to have ice build-up. Repair/service equipment and keep 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 the consumer advisory on the menu to be missing the disclosure statement "These foods are served raw or undercooked, or contains, or may contain, raw or undercooked ingredients." Include the disclosure statement 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.
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 kitchen and downstairs 3-compartment sinks, the downstairs prep sink, and the kitchen and downstairs handwashing sinks to be peeling from the wall. Properly caulk and seal sinks 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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly trap to be stored directly on the drainboard of the downstairs 3-compartment sink. Move trap so that it doesn't potentially contaminate food prep/service areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed the floors under the cookline equipment to be damaged and there to be no basecoving. Repair and install proper basecoving.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wiping cloths to be stored on top of food prep surfaces. Store wiping cloths in sanitizer buckets.
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.
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
Observed containers of cheesy grits, regular grits, and soup to be at temperatures ranging from 47-52 degrees F. These items were date marked 1 day prior to inspection. Items missed the required cooling curve and were discarded during inspection. Make sure cooling TCS foods meet time/temperature requirements that are outlined in this code.
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.
Through discussion with Person-in-Charge, it was determined that facility uses ice bath method to cool cooked TCS foods. It was discussed that the ice bath method requires constant attention and that fresh ice must be added to effectively cool foods. Handouts demonstrating the proper way to use the ice bath method was provided to Person-in-Charge. Use effective methods to cool cooked TCS 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.
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 kitchen prep sink, the kitchen stand-up kitchen, the prep coolers, and the downstairs meat freezer 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed cutting boards on the prep tables to be deeply scored and discolored. Clean/resurface/replace 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.
Observed there to be no soap at the downstairs handwashing sink. Soap was provided during inspection. Make sure all handwashing sinks are stocked with soap.
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 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 there to be no paper towel at the coffee handwashing sink. Paper towel was provided during inspection. Make sure all handwashing sinks are stocked with paper towel.
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
Observed sauces, seasoning, food containers, and extra mugs/plates to be stored downstairs in areas with concrete floors, brick walls, and exposed ceilings. These are not approved finishes for food storage areas. Options for moving these items to different areas in the restaurant were discussed. Make sure that all food service equipment and food ingredients are stored in areas with approved floors, walls, and ceilings.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed an excessive amount of unused equipment and other items kept in storage in the basement area. Remove all items from the restaurant that are not necessary for the operation of the food business.
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.
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 styrofoam containers and black plastic coffee cup lids. These items are not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all single-use and takeout 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodents droppings in the downstairs "prep" area and downstairs behind the chest freezers. Professional pest control is provided 1x/month. Clean areas. Regularly inspect facility and communicate any evidence of pests with the professional pest control provider. Increase service as needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior of the downstairs ice machine to be soiled. Empty ice machine and clean. Keep the interior of the ice machine clean.
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.
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 a consumer advisory to be included, but their is no disclosure stating that the foods are raw or undercooked. Resources providing the correct language for this disclosure will be included in this report. Make sure that a disclosure stating that foods are raw or undercooked in the consumer advisory.
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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to only wash their hands briefly for a few seconds. Make sure that employees wash their hands for a minimum of 20 seconds.
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
Observed sauces, seasoning, food containers, and extra mugs/plates to be stored downstairs in areas with concrete floors, brick walls, and exposed ceilings. These are not approved finishes for food storage areas. Options for moving these items to different areas in the restaurant were discussed. Make sure that all food service equipment and food ingredients are stored in areas with approved floors, walls, and ceilings.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed an excessive amount of unused equipment and other items kept in storage in the basement area. Remove all items from the restaurant that are not necessary for the operation of the food business.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the interior of the griddle low cooler, the sides of the kitchen stand-up freezer, the interior of the downstairs glass door cooler, and the interior of the downstairs meat cooler to be soiled. Clean and keep equipment 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.
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 employee to crack an egg, get egg whites on their hands, and put on gloves without washing their hands. Employee was instructed to wash their hands before returning to food handling activities. Make sure employees wash their hands after handling raw animal proteins and when hands have become contaminated.
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.
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 styrofoam containers and black plastic coffee cup lids. These items are not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all single-use and takeout 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.
Observed cooked turkey gravy in the kitchen stand-up cooler to have been cooled in a deep container. Observed grits cooked 30 minutes prior to inspection to be cooling in deep containers kept in room temperature water (ice had melted). The grits were still above the temperature danger zone at the time of observation. Grits were moved into shallow pans and left to cool. Employees were instructed to place grits under refrigeration once grits entered the temperature danger zone. Use effective methods (shallow pans in working refrigeration) to cool cooked TCS 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.
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 gaskets of the kitchen stand-up cooler and the cookline low cooler to be torn. Observed the dish machine to not be pulling chemicals Repair equipment and keep 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodents droppings in the downstairs "prep" area and downstairs behind the chest freezers. Professional pest control is provided 1x/month. Clean areas. Regularly inspect facility and communicate any evidence of pests with the professional pest control provider. Increase service as needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior of the downstairs ice machine to be soiled. Empty ice machine and clean. Keep the interior of the ice machine clean.
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 soiled utensils to be stored in the kitchen handwashing sink. Make sure that handwashing sinks 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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employees to be washing their hands at the 3-compartment sink. Make sure that employees only wash their hands at designated handwashing 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.
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 in the kitchen to be disconnected. There was running water and other sinks were available in the kitchen area. 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.
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
Observed cooked turkey gravy in the kitchen stand-up cooler to be at a temperature of 46 degrees F. The gravy was date marked 8/13/2025 and was prepared 1 day prior to the inspection. This gravy missed the cooling requirements and was discarded during inspection. Resources on effective cooling will be included in this report. Make sure that all cooked TCS foods are cooled according to the above code.
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 a consumer advisory to be included, but their is no disclosure stating that the foods are raw or undercooked. Resources providing the correct language for this disclosure will be included in this report. Make sure that a disclosure stating that foods are raw or undercooked in the consumer advisory.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to only have test strips for chlorine sanitizer, but facility also uses quat for their sanitizer buckets and 3-compartment sink. Person-in-charge was notified that the test strips measure different chemicals. Make sure that a test kit is provided for each sanitizer chemical used.
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 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 chlorine concentration at the dish machine to be 0 ppm. Person-in-charge was instructed to set-up 3-compartment sink and to use the sink until the dish machine concentration is adequate. Make sure that chlorine sanitizer concentration is maintained 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.
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 a container of soup in the downstairs glass door cooler to be date marked 8/2/2025, 12 days prior to inspection. Soup was discarded. Make sure that TCS foods are discarded 7 days after opening or cooked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 (including improper handwashing, cooling, and sanitization of food contact surfaces). A link to the Active Managerial Control toolbox 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.
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
Observed multiple coolers, freezers, dry food storage and food containers to be stored in basement on cement floors with open ceilings. Provide quarry tile beneath equipment. Provide FRP on wall surfaces of food storage and preparation areas. Provide an approved finished floor. There are multiple approved options including CVT Tile, quarry tile or sealed cement. Provide ceiling that protects equipment and food preparation areas from exposed utility lines and pipes.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed storage of tools, personal items, and other equipment not related to the food business to be stored in the basement and intermingled with food items. Remove all items that are not necessary for the food business from the restaurant.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and wheel bearings of the fryers and grills along the cookline to be soiled. Observed the interior of multiple coolers in the downstairs storage areas to be soiled. Clean these pieces of equipment and keep them 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.
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 handle wet wiping cloths, out on gloves and return to work without washing their hands. Observed employee to wipe their face, out on gloves, and return to work without washing their hands. Employees were instructed to wash their hands before returning to food handling duties. Retrain employees and make sure that employees wash their hands in between tasks and after touching exposed body parts.
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 4626.0285DCleaning and sanitizing
Official wording
Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
Inspector’s notes
Observed multiple wet wiping cloths to be stored on food prep surfaces. Ensure that wet wiping cloths are stored in a sanitizer bucket when not in use.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs to be hanging from the handles of the fryers and grills. 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.
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 styrofoam takeout containers and P.E. lined coffee cups with black plastic lids to be used at the restaurant. These items cannot be recycled. A Green-to-Go flyer was included in the initial report. Discontinue use of these products and make sure that all single-use takeout containers are recyclable, as required by the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed a large plastic container of sausage gravy to be in one of the downstairs stand-up coolers to be at a temperature of 44 degrees F. This item was date marked as being prepared 3 days prior to the inspection. According to Person-in-charge, the sausage gravy is moved into the large plastic container and covered shortly after initial cooking. It was discussed with Person-in-charge that items shall be in a shallow pan and uncovered during cooling. This item was discarded during inspection. Resources to help in cooling prepared foods will be included in this report. Make sure that foods are cooled in an effective method.
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 the chest freezers in the basement to have significant ice build up. Observed the freezer at the bar area to have ice build up. Defrost freezers and maintain 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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly tape strips to be stored above food storage and prep areas. Move fly strips to areas that are away from food prep and storage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings throughout the basement areas. Also observed a noticeable presence of flies in the basement area. Regularly inspect the restaurant and report any evidence of pests to pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior baffle of the basement ice machine to be soiled with debris and pink mold. Empty ice machine and clean interior surfaces. Keep interior surfaces clean.
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 knives and other utensils to be stored in the handwashing sink at the bar area. These items were removed during inspection. Person-in-charge was instructed to make sure that employees transfer dirty dishes to the 3-compartment sink and to dump liquids in the kitchen prep sink. Make sure that handwashing sinks are used only for 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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed frozen chicken wings in the downstairs freezer to be stored directly in a plastic shopping bag. Discontinue storing unpackaged foods in shopping bags. Store food items only in food grade containers.
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 4626.1325A1Cleaning 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
Observed multiple coolers, freezers, dry food storage and food containers to be stored in basement on cement floors with open ceilings. Provide quarry tile beneath equipment. Provide FRP on wall surfaces of food storage and preparation areas. Provide an approved finished floor. There are multiple approved options including CVT Tile, quarry tile or sealed cement. Provide ceiling that protects equipment and food preparation areas from exposed utility lines and pipes.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed storage of tools, personal items, and other equipment not related to the food business to be stored in the basement and intermingled with food items. Remove all items that are not necessary for the food business from the restaurant.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed grits, cheesy grits, cooked rice, and corned beef in the kitchen stand-up cooler to be at temperatures ranging from 46 - 49 degrees F. Chef stated that the products in the cooler were stored there overnight. It was discussed with the chef that Temperature Controlled for Safety (TCS) foods must be kept at temperatures below 41 degrees F to prevent bacterial growth. Discard all TCS foods in this cooler that have been stored there overnight. Observed butter to be stored on the countertops at 78 degrees F. Keep butter under refrigeration or develop a Time as a Public Health Control plan. Ensure that TCS food are kept at, or below, temperatures of 41 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls and the floors along the cookline to be soiled with debris. 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and wheel bearings of the fryers and grills along the cookline to be soiled. Observed the interior of multiple coolers in the downstairs storage areas to be soiled. Clean these pieces of equipment and keep them 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.
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 handle multiple types of equipment, handle multiple different types of foods, and to switch multiple tasks and switch gloves without washing their hands. Employees were instructed to wash their hands during the inspection. Ensure that employees wash hands in between handling different food types, between switching gloves and tasks, and any other times required by the 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.
minorCode MN Rule 4626.0285DCleaning and sanitizing
Official wording
Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
Inspector’s notes
Observed multiple wet wiping cloths to be stored on food prep surfaces. Ensure that wet wiping cloths are stored in a sanitizer bucket when not in use.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs to be hanging from the handles of the fryers and grills. 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.
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 styrofoam takeout containers and P.E. lined coffee cups with black plastic lids to be used at the restaurant. These items cannot be recycled. A Green-to-Go flyer will be included in this report. Discontinue use of these products and make sure that all single-use takeout containers are recyclable, as required by the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw ground beef to be stored directly above ready-to-eat cheese in the cookline lowboy cooler. These items were rearranged during inspection. Ensure that raw meats are stored in a way that prevents potential contamination of ready-to-eat foods.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the blade of the table mounted can opener to be soiled. Observed multiple knives in storage to have food debris on the blades. These items were moved to the 3-compartment sink to be washed, rinsed, and sanitized. Keep food contact surfaces free of debris when in storage.
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.
Observed grits and cheesy grits in the kitchen stand-up cooler, as well as a thick soup in a downstairs stand-up cooler, to be at temperatures ranging from 47 - 48 degrees F. These items were date marked days prior to the inspection. When discussed with chef, they stated that they put the grits and soups in thick plastic containers and place them in the walk-in cooler. It was discussed with chef that this is an ineffective way to cool thick food items. It was discussed with chef to place thick food items in shallow pans to ensure that they can cool quickly. These items were discarded. Cool food items in an effective method.
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 the freezer at the front bar to have substantial ice build-up. Defrost this freezer. Observed the air temperature in the kitchen stand-up cooler to be at 50 degrees F. Remove all TCS foods from this cooler and discontinue using the cooler until it is repaired. Repair cooler to make sure that it can maintain an air temperature of 41 degrees or cooler. Repair these pieces of equipment and keep them 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.
Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed air freshener spray, soaps, detergents, and other chemicals to be stored intermingled with food items throughout the kitchen and at the bar. Store chemicals away from food items to prevent potential contamination.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly tape strips to be stored above food storage and prep areas. Move fly strips to areas that are away from food prep and storage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings throughout the basement areas. Also observed a noticeable presence of flies in the basement area. Regularly inspect the restaurant and report any evidence of pests to pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed evidence of pests in the basement area of the restaurant, but employees were uncertain if the restaurant has a contract with a professional pest control provider. A professional pest control provider is required if evidence of pest activity is observed. Contract with a professional pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior baffle of the basement ice machine to be soiled with debris and pink mold. Empty ice machine and clean interior surfaces. Keep interior surfaces clean.
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.
Observed the handwashing sink in the basement prep area to not have handsoap. Provide handsoap at each handwashing sink.
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
Observed there to be food debris in the handwashing sink along the cookline. Observed employees dumping straws and beverages down the handwashing sink at the front bar. It was discussed with employees that handwashing sinks shall only be used for handwashing. It was also discussed that the sink at the bar should be used as a handwashing sink and that all beverages should be dumped in the kitchen dump sink. Ensure that handwashing sinks 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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed packages of frozen sausage to be thawing at room temperature on top of a basement freezer. These items were moved into a cooler. Thaw frozen foods according to this code.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed frozen chicken wings in the downstairs freezer to be stored directly in a plastic shopping bag. Discontinue storing unpackaged foods in shopping bags. Store food items only in food grade containers.
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 undercooked animal products on the menu, included cooked to order eggs, steaks, and burgers, to not be marked with an asterisk. Also observed the consumer advisory on the menu to not have a disclosure statement reading that these foods are raw or undercooked. Identify all cooked to order eggs, steaks, and burgers with an asterisk and include the disclosure statement that these items are served raw or undercooked.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Observed there to be no designated person-in-charge present during the inspection. Employees stated that the manager was on vacation. Ensure that other employees are properly trained to managed food safety practices while managers/owners are not at the restaurant. Ensure that there is a designated person-in-charge at the restaurant during all hours of operation.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no written procedure of how to clean-up a vomit/diarrhea incident at the restaurant. Employees could also not describe a proper clean-up procedure. Written procedures will be included in this report. Train employees and maintain procedures at the restaurant.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed the sanitizer bucket at the bar area to have a concentration of over 500 ppm quat. The bucket was diluted during inspection and verified to have a concentration of 400 ppm quat. Maintain concentrations of sanitizer at an appropriate level to prevent chemical contamination of food surfaces.
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.