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 basement ice machine to have biofilm growth inside the machine. Clean and maintain in a clean condition.
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 flooring inside the basement side storage room to be failing. Repair floor to a smooth and easily cleanable state. Proper floor finishing minimum requirements for basement storage room include: • Floor: Painted concrete or VCT floor tile and vinyl base coving. Although not required in a storage room, as an additional option, operator may choose to install quarry tile instead. If so, an integral basecove would be included. Operator given a 6 month extension to address flooring in referenced basement storage room.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no state certified food protection manager for facility. Information can be found on the state website on how to register for an upcoming class. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Upon completion of an approved class and passing an exam, apply for state certification. Once state certificate is received, post certificate on the premises.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Keep 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 no paper towels at the front bar hand sink, basement prep area hand sink and the back side bar hand sink. Provide and maintain paper towels at all hand 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.
Observed no soap at the back side bar hand sink. Provide soap and maintain at hand 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.
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 basement ice machine to have biofilm growth on the baffle. Clean and maintain in a clean condition.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed some of the shelving in the basement cooler to be corroded and no longer in a smooth and easily cleanable condition. Replace referenced shelving with intact shelving.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed a hand washing sign to not be posted at the front bar hand sink and back side bar hand sink. Post signage as required.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed black plastic to go containers to be used in the kitchen. The use of black plastic is no longer acceptable for use per the Minneapolis Green to Go ordinance. Replace black plastic with products that are either recyclable or compostable. An informational handout on acceptable products is being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed various chemical spray bottles to not be labeled. Label all spray bottles with the common name of the products in each spray bottle.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed a few mouse droppings in the kitchen along the wall across the upright cooler. Contact contracted pest control operator for more frequent service and clean up mouse droppings.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following areas in need of cleaning: 1) Food spills on the floor under the shelving in the basement walk in cooler. Clean up food spills and maintain floor area clean. 2) Mouse droppings in the kitchen along the wall across the upright cooler. Clean up mouse droppings and monitor for activity.
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 flooring in the basement side storage room to be failing. Repair floor to a solid state.
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 walls in the basement walk in keg cooler in need of a good cleaning. Clean and maintain in a clean condition.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Observed no approved continuous cooking paperwork on file for chicken wings and chicken breasts. A specific written form must be completed, signed and approved by inspector and maintained on file. An example of an applicable form is being sent out with the inspection report. Operator to complete, sign and return form to inspector for review and approval. Upon completion and approval, maintain paperwork on file.
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 FLOOR UNDER THE BAR DISHWASHER IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION. OPERATOR TO ADDRESS IN THE NEXT DAY OR TWO.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED VARIOUS SHELVING IN THE BASEMENT WALK IN COOLER TO BE VERY CORRODED AND NO LONGER IN A SMOOTH AND EASILY CLEANABLE STATE. REPLACE CORRODED SHELVING WITH NEW INTACT SHELVING. OPERATOR TO REPLACE REFERENCED CORRODED SHELVING IN THE NEXT COUPLE OF DAYS.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
OBSERVED NO THIN TIP THERMOMETER TO BE PRESENT ON SITE. PROVIDE.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
OBSERVED NO APPROVED NON CONTINUOUS COOKING PAPERWORK ON FILE FOR CHICKEN WINGS AND CHICKEN BREASTS. OPERATOR TO COMPLETE THE ATTACHED FORM, SIGN AND RETURN TO INSPECTOR FOR REVIEW AND APPROVAL. ONCE APPROVED, MAINTAIN A COPY OF THE NON CONTINUOUS COOKING FORM ON FILE.
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 THE LOWER LEVEL KITCHEN FLOOR TO BE CRACKED AND IN NEED OR REPAIR. REPAIR CRACKED AREAS AS NEEDED.
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 FOLLOWING IN NEED OF A GOOD CLEANING: 1) FLOOR UNDER BAR DISHWASHER. 2) VARIOUS DUSTY CEILING TILES IN THE WAREWASHING AREA IN THE KITCHEN. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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 a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR STRIPS PRESENT FOR THE HIGH TEMPERATURE DISHWASHER. OBTAIN AND MAINTAIN ON SITE.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
OBSERVED NO CHLORINE BASED SANITIZER TEST STRIPS PRESENT TO MONITOR THE SANITIZER STRENGTH OF THE BAR LOW TEMPERATURE CHEMICAL DISHWASHER. OBTAIN.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
OBSERVED THE FRONT BAR BEER TAP LINES TO DRAIN INTO THE DUMP SINK. THE PLUMBING CODE REQUIRES DRAINAGE INTO THE FLOOR DRAIN. REPAIR TO MEET THE CURRENT PLUMBING CODE.
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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
OBSERVED A KITCHEN CEILING LIGHT SHIELD TO BE MISSING FROM ONE OF THE LIGHTS. PROVIDE AND INSTALL.
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 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 NO PAPER TOWELS AT THE EMPLOYEE HAND SINK BEHIND THE BAR. PROVIDE AND MAINTAIN FULLY STOCKED.
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
OBSERVED NO HANDWASHING SIGNAGE POSTED AT THE EMPLOYEE HAND SINK BEHIND THE BAR. POST SIGNAGE.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED THE CANOPENER PIERCING BLADE TO HAVE DRIED UP FOOD DEBRIS. CLEAN AND MAINTAIN IN A CLEAN CONDITION. OPERATOR PROPERLY CLEANED CAN OPENER DURING THE 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.
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 VARIOUS SHELVING IN THE BASEMENT WALK IN COOLER TO BE VERY CORRODED AND NO LONGER IN A SMOOTH AND EASILY CLEANABLE STATE. REPLACE CORRODED SHELVING WITH NEW INTACT SHELVING.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
OBSERVED NO STATE CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. PROVIDE. INCLUDED BELOW IS A LINK TO THE STATE WEBSITE ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETION OF A CERTIFIED FOOD PROTECTION MANAGER CLASS AND RECEIVING A CERTIFICATE, APPLY FOR STATE CERTIFICATION. ONCE STATE CERTIFICATE IS RECEIVED, POST ON SITE.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
OBSERVED NO THIN TIP THERMOMETER PRESENT ON SITE. PROVIDE.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
OBSERVED THROUGH DISCUSSIONS WITH OPERATOR THAT NON CONTINUOUS COOKING TAKES PLACE FOR CHICKEN WINGS AND CHICKEN BREASTS. NO WRITTEN PROCEDURES WERE AVAILABLE ON SITE. AN EXAMPLE OF A NON CONTINUOUS COOKING FORM IS BEING SENT WITH THE INSPECTION REPORT FOR THE OPERATOR TO FILL OUT, SIGN OFF ON AND RETURN TO INSPECTOR FOR REVIEW AND APPROVAL. ONCE APPROVED, MAINTAIN WRITTEN PROCEDURES ON FILE.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
OBSERVED THROUGH DISCUSSIONS WITH THE OPERATOR THAT THE SEVILLE BURGER CAN BE UNDERCOOKED PER PATRON REQUEST. NO CONSUMER ADVISORY WAS PRESENT ON THE MENUS. THE CONSUMER ADVISORY REQUIRES A DISCLOSURE STATEMENT, REMINDER AND ASTERISK NEXT TO THE MENU ITEM. PROVIDE THE BELOW STATEMENT ON THE CURRENT MENUS: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . (Make sure to also asterisk the seville burger on the menu). CONTACT INSPECTOR WITH QUESTIONS.
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.