Epoxy flooring by dish machine and in rear prep kitchen is in disrepair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
At the bar the towels for the handwash sink are at the opposite end of the bar. Maintain a supply of disposable towels adjacent to the 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cheese sauce is kept in a bottle outside of refrigeration and measured 69F. The sauce is a manufactured product and the label stated to refrigerate after opening. Discussed that the cheese sauce must kept under refrigeration. Alternatively it could be held hot at 135F or higher.
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 epoxy flooring in the rear prep kitchen and by the dish machine is in disrepair. There are large section of epoxy that have chipped away. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 pumpkin puree in the bar cooler date marked 10/25/25. Bartender discarded product. Instructed staff to use or discard this product within 7 days of opening.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wet wiping cloths stored on top of spray bottles. Once wet wiping cloths must be stored in approved sanitizing 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.
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
The disposable towels are located at the opposite end of the bar as the handwashing sink. Provide disposable towels located adjacent to the hand washing 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.
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
A certified food protection manager (CFPM) certificate could not be located during inspection. Make sure that one employee has a CFPM certificate and that it is posted in a conspicuous location.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic portion (ramekin) to-go cups. Black plastic is not recyclable or compostable in Minneapolis. Observed plastic lined soup containers, these are not recyclable or compostable. When stock has been used re-order compliant take out containers. Guidance documents have been provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed tuna in reduced oxygen packaging (ROP) fully thawed in walk-in cooler. PIC understood that this product needs to removed from packaging before or immediately after thawing. This was a staff error, PIC will retrain staff on this. Tuna discarded.
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 par-cooked french fries on sheet pans on speed rack. This method approved and an improvement to previous methods observed. However the speed racks were being stored in the kitchen to cool down and measured 74F. Confirmed cook time and had staff move speed racks to walk-in coolers. Once food reaches 135F it must be placed in walk-in cooler for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
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
Order to-go containers that meet Green to Go requirements. Guidance document provided with original report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wet wiping cloths stored on counters throughout kitchen. Once wet wiping cloths need to be stored 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.
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
The following items need repair: -Salad side prep cooler lid that is taped -Cook side prep cooler contains standing water -Small walk-in cooler thermometer. Staff stated this walk in cooler does not function consistently.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed salad dressing stored above chill line in server prep cooler. Example: blue cheese dressing @ 50F. All dressings above chill line discarded. Discussed with staff to not stock food above the chill line.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw shell eggs stored on shelf above sauces and ready to eat foods. Instructed staff to move to lower shelf and discussed safe food storage. Guidance document provided with report.
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 french fries cooling in deep, tightly covered containers. Discussed effective cooling methods with staff. Cool fries uncovered on sheet pans on speed rack in walk-in cooler. Once completely cooled to 41F they can be transferred to plastic bins, covered and date marked.
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.
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 french fries cooling 4 hours at 90F. Observed french fries cooled overnight at 48F. All discarded. Discussed methods to quickly cool fries and time/temperature requirements with staff. Cooling log provided with report.
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.
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
Black plastic containers are not recyclable. Operator is instructed to use up current stock so as not to go to further waste. Reorder approved materials once current stock is depleted. It was not expected that current stock would depleted by the follow-up inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wet wiping cloths stored on counters. When cloths are not actively being used they must stored in an approved sanitizing 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Inspector did not send the time as a control template with routine report. Template sent with this report. Complete the policy for the cream cheese frosted muffins and keep one copy on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wet clothes at bar. Ensure wet wiping cloths are stored in sanitizing solution. Discussed with PIC.
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 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 mouse droppings in back storage area. Observed mouse droppings on old fry cutter in back storage area.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed five packages of raw tuna in reduced oxygen (ROP) package thawed in reach-in cooler without having been opened prior to being thawed. Ensure ROP fish that are frozen and then thawed are opened prior to being thawed to prevent bacteria growth. A time of inspection PIC discarded the tuna packages.
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 blue cheese dressing being kept above the fill line in server cooler at 50F. Discussed with PIC. Ensure foods are not over-stacked and kept below the fill-line in prep cooler to ensure foods are 41F and below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef stored above uncovered ready-to-eat foods in reach-in cooler 5, across from hot-holding. Observed raw eggs stored above ready-to eat foods above prep table 3, across from cook-line. Ensure ready-to-eat foods are protected from raw animal foods. At time of inspection food employee moved the raw items and showed the proper storage order.
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 blanched fries being cooled on speed rack in closed bus-tubs, food is over 2inches thick. Ensure facility is using an effective method for cooling. Discussed with PIC at time of 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.
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 8 bus tubs of blanched fries at 50F in walk-n cooler, cooked the night before. Ensure cooked foods are cooled properly and within the time/temperature parameters (135F to 70F within two hours, 70F to 41F and below in four hours, a total of six hours). PIC discarded.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed cinnamon rolls stored uncovered in beer walk-in cooler. PIC covered at time of inspection. Ensure foods are stored protected.
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.
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 1oz containers being used for dressings.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed dicer with food debris, observed fry cutter mounted on wall with food build-up. Observed food fry slicer in storage with mouse droppings. Ensure food-contact surfaces are clean and sanitized at least ever four hours.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed facility using time instead of temperature for cupcakes with cream-cheese icing without a written procedure. Ensure a written procedure is written and followed before keeping time/temperature controlled for safety foods out of mechanical cold or hot holding. Educated at time of inspection, emailed time instead of temperature form.
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 standing water in prep cooler 3 across from cook-line. Observed tape on salad prep cooler lid. Observed thermometer on walk-in cooler 2 was in disrepair. Ensure all equipment and components are maintained 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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed date marking system was not consistent, some food containers in walk-in had date marks for discard date, some food containers in walk-in had datemarks for prep date. Ensure food that is prepped or opened on site is datemarked for the discard date, seven days after the food is made or opened.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.