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 has reminder statement but is missing disclosure statement and asterisk next to burgers that are cooked to order. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Example option if only burgers: *These items may be served undercooked if requested. Consuming raw or undercooked meats may increase your risk of foodborne illness.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed debris on inside holes of drink dispensing nozzle. Instructed to clean and sanitize. Corrected on site. Clean at a frequency to avoid accumulation of soils.
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 cracked and broken floor tiles at cook line and back of house. 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.
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 has reminder statement but is missing disclosure statement and asterisk next to burgers that are cooked to order. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed spatula with pits and cracks. Discarded 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed debris on inside holes of drink dispensing nozzle. Clean and sanitize before next use and at a frequency to avoid accumulation of soils.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Missing test kit for quat sanitizer. 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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
Observed dish machine thermometers damaged with water buildup blocking sight. Repair. Per manager ecolab is scheduled to come service equipment.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device to measure rack temperature requirement(160 degrees) at dish machine. Obtain. Per manager ecolab is scheduled to come out to service machine and provide device.
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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
Observed thermometers on dish machine damaged with water buildup blocking sight. Repair.
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.
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
1. Observed hands ink next to ice machine not sealed to wall. Seal. 2. Observed mop sink caulking starting to detach in some spots and in need of cleaning. Re-caulk mop sink.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Measured food(chicken-44, c0d-46) above 41 degrees inside refrigerator next to fryer. Temperature was adjusted. Instructed employee to monitor temperature to see if it reaches 41 degrees or less. 2. Measured fries(44) above 41 degrees inside countertop refrigerator. Could not locate dial but unit was pulled away from the wall to increase circulation. Monitor temperature and if it does not decrease, have unit serviced. 3. Observed flour used to bread fish and chicken out at room temperature and a different one from yesterday stored out at room temperature. Instructed to discard. Discontinue this practice. Flour can be stored inside the refrigerator or can be kept out for 4 hours(TPHC). If you do wish to use time as a public health control, complete TPHC form provided. If so: 1. Discard product within 4 hours 2. Labeled with the time it is to be 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.
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 interior baffle of ice machine with mold build up. Clean and maintain.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Measured food(birria-141, gravy-125, barbacoa-141) below 165 degrees in left hot well and the 2 hour mark was coming up. Instructed employee to reheat to 165 degrees on stove top. Per employee, the unit hasn't been getting as hot lately as unit was all the way turned up. Service unit if necessary otherwise food must be heated up on stove prior to hot holding in unit. Previously cooked food must be reheated to at least 165 degrees within 2 hours of removing from refrigerator.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device(t-stick, thermolabel, waterproof thermometer) to measure rack temperature requirement(160 degrees) at dish machine. Obtain.
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.