Tilia

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

FLOORING UNDERNEATH BAR EQUIPMENT OBSERVED SOILED. CLEAN FLOORING UNDER EQUIPMENT IN BAR.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

WATER OBSERVED POOLING IN BASE OF REFRIGERATOR ALONG COOK'S LINE. CALL FOR SERVICE OF UNIT OR REPAIR TO PREVENT WATER FROM POOLING IN THE BASE OF INTERIOR OF UNIT.

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.

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

WOOD CUTTING BOARDS AND PREP STATIONS OBSERVED THROUGHOUT KITCHEN. WOOD IS NOT ALLOWED AS A FOOD PREP SURFACE DUE TO THE POROUS NATURE OF WOOD. REMOVE WOOD PREP SURFACES FROM FACILITY.

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.

Official wording

Only use single-service items one time.

Inspector’s notes

REUSE OF SINGLE USE FISH DELIVERY CONTAINERS OBSERVED. SINGLE USE CONTAINERS SHOULD ONLY BE USED FOR DELIVERY AND THEN DISCARDED.

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.

Official wording

Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

Inspector’s notes

EXHAUST HOODS MISSING OVER TWO OVENS IN BASEMENT. EXHAUST HOODS SHOULD BE INSTALLED ABOVE THESE UNITS.

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.

Official wording

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

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.

Official wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

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.

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

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.

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/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.

Official wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s notes

LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS.

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.

Official wording

Only use single-service items one time.

Inspector’s notes

FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

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.

Official wording

The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Inspector’s notes

NO HACCP PLAN PRESENT FOR PICKLING OF VEGETABLES ON SITE. SOME OF THESE VEGETABLES WERE OBSERVED BEING VACUUM SEALED. IN ORDER TO VACUUM SEAL NON-TCS FOODS A HACCP PLAN TO CONDUCT ACIDIFICATION OF COOKED VEGETABLES MUST BE SUBMITTED AND APPROVED BY MINNEAPOLIS HEALTH. PLEASE SUBMIT HACCP PLAN FOR PICKLING VEGETABLES.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

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

SHRIMP OBSERVED THAWING IN PREP SINK NOT UNDER RUNNING WATER. USE ONE OF THE LISTED METHODS TO THAW TCS FOODS ABOVE.

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.

Official wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Inspector’s notes

OPENED EMPLOYEE BEVERAGE CONTAINER OBSERVED IN PREP AREA. EMPLOYEES SHOULD USE LIDS AND STRAWS WHEN CONSUMING BEVERAGES.

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.

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

EMPLOYEE OBSERVED TOUCHING RTE LETTUCE FOR SALADS WITH BARE HANDS. GLOVES SHOULD BE USED WHILE PREPARING RTE FOODS.

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.

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

SLICER OBSERVED SOILED. CAN OPENER BLADE OBSERVED SOILED. KEEP FOOD CONTACT SURFACES CLEAN TO THE 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.

Official wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s notes

LARGE OVENS IN BASEMENT STILL IN USE. NO SPEC SHEET HAS BEEN EMAILED TO HEALTH DEPARTMENT FOR REVIEW. PLEASE EMAIL MANUFACTURER SPEC SHEET FOR OVEN FOR REVIEW.

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.

Official wording

Only use single-service items one time.

Inspector’s notes

FISH BOXES STILL BEING REUSED IN WALK-IN COOLER. DISCONTINUE REUSE OF SINGLE USE FISH CONTAINERS.

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.

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 CFPM EMPLOYED AT THE RESTAURANT. EMPLOY ONE FULL TIME STATE CFPM.

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.

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/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.

Official wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s notes

LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS

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.

Official wording

Only use single-service items one time.

Inspector’s notes

FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

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.

Official wording

Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

Inspector’s notes

ROP OF FISH OBSERVED ON SITE. FACILITY WAS HOLDING ROP'D FISH AT REFRIGERATED TEMPERATURES. DISCONTINUE HOLDING VACUUM SEALED FISH AT NON-FREEZER TEMPERATURES. SUBMIT HACCP PLAN FOR PROCESS TO MINNEAPOLIS HEALTH FOR APPROVAL.

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.

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 CFPM EMPLOYED AT THE RESTAURANT. EMPLOY ONE FULL TIME STATE CFPM.

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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

NO QUAT TEST KIT PRESENT ON SITE. OBTAIN A QUAT SANITIZER TEST KIT.

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.

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

NO THERMOMETER PRESENT FOR HIGH TEMPERATURE SANITIZING DISH MACHINE. PROVIDE THERMOMETER TO TEST DISH MACHINE HOT WATER TEMPERATURE.

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.

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/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.

Official wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s notes

LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

NO ILLNESS RECORD LOG MAINTAINED ON SITE. USE MDH ILLNESS RECORD LOG AND MAINTAIN A COPY ON SITE.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Only use single-service items one time.

Inspector’s notes

FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

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.

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

SPRAY AND SQUEEZE BOTTLES OF CHEMICALS OBSERVED UNLABELED IN FACILITY. PROPERLY LABEL ALL CONTAINERS OF CHEMICALS IN USE.

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.

Official wording

The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

Inspector’s notes

FACILITY WAS NOT FOLLOWING LOGGING AND MONITORING THEIR APPROVED HACCP PLAN FOR ROP OF RAW MEATS.

In plain English

An issue that does not fit the common categories. Check the official wording for details.