minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
SODA GUN DRAIN TUBE WAS DISCONNECTEDAT THE “U CORNER BAR”. RECONNECT TUBE FOR PROPER DRAINAGE. PIC RE-CONNECT TUBE DURING INSPECTION. ------------------------------------------------------------------------------------------------ HAND WASHING SINK AT THE PREP KITCHEN IN THE BASEMENT HAS THE WATER SHUTOFF. RE-CONNECT WATER SUPPLY FOR THIS HAND SINK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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 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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK BY COOK LINE (BASEMENT). KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
SODA GUN HOLDER WAS DIRTY AT ‘U CORNER BAR”. CLEAN GUN HOLDER. PIC CLEANED GUN HOLDER DURING INSPECTION.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RAW CHICKEN AT 62F AND CUT MELONS AT 49F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( PIC WILL ADJUST TEMP SETTING AND MOVE FOOD TO ANOTHER COOLER AS NEEDED. FOOD ABOVE 50F INSIDE THE LOWBOY COOLER BY THE FRIER WAS DISCARDED DURING INSPECTION. MAKE SURE NOT TO USE THE LOWBOY COOLER THAT IS UNABLE TO KEEP TCS FOODS AT
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED A FEW WALL TILES AND PIPES EXPOSED BY THE DISH MACHINE. CLOSE THE WALL SO PIPES ARE NOT EXPOSED AND WALL LOOKS FINISHED.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING UNDER THE DISH MACHINE AND MOP HOLDER. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR (CENTER / FRONT AREA). RECONNECT TUBE FOR PROPER DRAINAGE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 DIRTY - MOLDY ICE MACHINE AT THE FRONT BAR. CLEAN ICE MACHINE AS NEEDED.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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 necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING” (IN THE BASEMENT). PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE’S RESTROOM (BASEMENT).
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP LARGE EQUIPMENT SUCH AS A SLICER. THIS WAS ASSESSED DURING QUESTIONING THE KITCHEN PERSONNEL. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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 KNIVES STORED WEDGED IN BETWEEN COOLERS AND WALL AT THE COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A RED SANI BUCKET STORED INSIDE HAND WASHING SINK IN THE BAR. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT THE SINK LOCATED AT ONE END OF THE COOK LINE BY THE ICE CREAM FREEZER. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR (CENTER / FRONT AREA). RECONNECT TUBE FOR PROPER DRAINAGE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD (FILTERS). CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED MULTIPLE SODA GUN HOLDERS TO BE DIRTY / MOLDY AT MULTIPLE BARS IN THE ESTABLISHMENT. CLEAN OR REPLACE DIRTY SODA GUN HOLDER. 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.
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 DIRTY - MOLDY ICE MACHINE AT THE FRONT BAR. CLEAN ICE MACHINE AS NEEDED.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MISSING HOOKS OR WALL ATTACHMENTS TO HANG MOP AT THE MOP SINK. MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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 necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING” (IN THE BASEMENT). PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE’S RESTROOM (BASEMENT).
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.
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
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS AND ONGOING COLD HOLDING VIOLATION FOR WHIPPED BUTTER. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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 MULTIPLE LARGE CONTAINERS WITH WHIPPED BUTTER STORED AT ROOM TEMPERATURE. LOCATIONS: AT THE “TO-GO” AREA, AT THE SERVICE STATION (FRONT), 5 IN THE BASEMENT (PREP ROOM) AND ONE AT THE COOK LINE. BUTTER WAS STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING AROUND 70F. SEE TEMP. CHART. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. DISCUSSED WORKING PORTIONS WERE ALL FOOD (BUTTER) WILL BE CONSUMED IN ABOUT ONE HOUR OR LESS. ALSO SEND FORMS FOR TPHC, IN CASE YOU WANT TO GO THAT ROUTE. NOTE: A CITATION WAS ISSUED DUE TO LACK OF COMPLIANCE SINCE LAST YEAR ON MULTIPLE VISITS.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP (LARGE EQUIPMENT SUCH AS A SLICER). THIS WAS ASSESSED DURING QUESTIONING KITCHEN PERSONNEL. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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 KNIVES STORED WEDGED IN BETWEEN COOLER AND WALL AT THE FRONT AREA BAR AND COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A RED SANI BUCKET STORED INSIDE HAND WASHING SINK IN THE BAR. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT THE SINK LOCATED AT ONE END OF THE COOK LINE BY THE ICE CREAM FREEZER AND AT THE SINK BY THE “DRIVE THRU” AREA. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
HAND WASHING SINK IS LEAKING WATER AT THE FRONT AREA BAR. THIS IS NOT USABLE. REPAIR WATER LEAK TO BE ABLE TO USE THIS HAND WASHING SINK. ----------------------------------------------------------------------------------------------------- SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE BAR (CENTER / FRONT AREA). RECONNECT TUBE FOR PROPER DRAINAGE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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
BOTH DISH MACHINES WERE REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL BOTH DISH MACHINES.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED MULTIPLE SODA GUN HOLDERS TO BE DIRTY / MOLDY AT MULTIPLE BARS IN THE ESTABLISHMENT. CLEAN OR REPLACE DIRTY SODA GUN HOLDER. 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.
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 DIRTY - MOLDY ICE MACHINE AT THE FRONT BAR. CLEAN ICE MACHINE AS NEEDED.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
OBSERVED ICE SCOOP LYING ON ICE INSIDE ICE BIN AT THE FRONT BAR. STORE ICE SCOOP IN AN APPROVED LOCATION.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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 necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING” (IN THE BASEMENT). PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE’S RESTROOM (BASEMENT).
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
OPERATOR WAS RINSING MEAT SLICER AFTER SAINTING STEP. INSTRUCTED PIC TO WASH, RINSE, SANITIZE AND AIR-DRY UTENSILS WITH NO ADDITIONAL RINSE AFTER SANITIZER STEP. THIS WAS DISCUSSED ON SITE (BASEMENT).
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
EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON REPORTED ILLNESS. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.
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
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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 MULTIPLE LARGE CONTAINERS WITH WHIPPED BUTTER. ONE AT THE “TO-GO” LOCATION, ONE AT THE SERVICE STATION (FRONT) AND ONE AT THE COOK LINE. BUTTER WAS STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING AROUND 70F TO 80F. SEE TEMP. CHART. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. DISCUSSED WORKING PORTIONS WERE ALL FOOD (BUTTER) WILL BE CONSUMED IN ABOUT ONE HOUR OR LESS. ALSO SEND FORMS FOR TPHC, IN CASE YOU WANT TO GO THAT ROUTE. PIC DISCARDED BUTTER TEMPING 70-80F. NOTE: THIS ISSUE WAS FOUND AND DISCUSSED LAST YEAR. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. The one available expired on 11/03/2024. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
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.
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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED 2 LARGE CONTAINERS WITH BUTTER. BUTTER WAS STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING BETWEEN 48F AND 65F. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. TCS FOOD SHALL TEMP DISCUSSED WORKING PORTIONS WERE ALL FOOD WILL BE CONSUMED IN 1 TO 2 HOURS MAX. ALSO SEND FORMS FOR TPHC.
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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. ALSO UPDATE YOUR ONLINE 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED 2 LARGE CONTAINERS WITH BUTTER. BUTTER WAS STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING AROUND 70F. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. DISCUSSED WORKING PORTIONS WERE ALL FOOD WILL BE CONSUMED IN 1 TO 2 HOURS MAX. ALSO SENT FORMS FOR TPHC.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED WATER PITCHER STORED INSIDE HANDWASHING SINK LOCATED IN THE PREP ROOM (BASEMENT). DO NOT STORE ANYTHING INSIDE HAND WASHING SINKS. HAND SINK WAS CLEARED DURING INSPECTION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING INSIDE BOTH BARS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT THE CABARET BAR. KEEP HANDWASHING SINKS FULLY STOCKED. NOTE: BAR WAS NOT IN USE AT TIME OF INSPECTION.
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 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
MENU’S CONSUMER WARNING FOR REQUIRED FOOD ITEMS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS.
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
OBSERVED 3 LARGE CONTAINERS WITH BUTTER. TWO AT THE “TO-GO” FOOD LOCATION AND ONE AT THE SERVICE STATION. BUTTER WAS STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING 70F. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. DISCUSSED WORKING PORTIONS WERE ALL FOOD WILL BE CONSUMED IN 1 TO 2 HOURS MAX.
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 KNIVES STORED IN BETWEEN COOLER AND WALL. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIVES WERE MOVED TO WAREWASHING AREA.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
OBSERVED SPATULA STORED INSIDE A CONTAINER WITH STAGNANT WATER IN BETWEEN USES (ROOM TEMP) AT THE COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. WATER WAS DRAINED DURING INSPECTION.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED TOWEL STORED INSIDE HANDWASHING SINK LOCATED IN THE PREP ROOM (BASEMENT). DO NOT STORE ANYTHING INSIDE HAND WASHING SINKS. TOWEL WAS REMOVED DURING INSPECTION.
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 A MISSING CEILING TILES ABOVE 3-COMP SINK IN THE BASEMENT. REPLACE MISSING TILE SO PIPES ABOVE ARE NOT EXPOSED.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING INSIDE BOTH BARS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT THE CABARET BAR. KEEP HANDWASHING SINKS FULLY STOCKED. NOTE: BAR WAS NOT IN USE AT TIME OF INSPECTION.
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.
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
SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER AT SERVICE LOCATION / BAR. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. MONITOR CONCENTRATION SOLUTIONS WITH YOUR CHEMICAL TEST STRIPS OFTEN.
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.