Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed 3 door prep cooler above 41 degrees (see temps above). Have unit serviced to ensure food is at or below 41 degrees.
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.
1. Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair. 2. Missing tile in walk-in cooler. 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed the following units above 41 degrees (see temps above). Management called for service right away. 1. Walk-in cooler 2. 3 door prep cooler Ensure food is at or below 41 degrees.
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 soup that was cooling from last night with the lid on in deep containers. Food needs to be cooled in shallow pans with the lid off.
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 multiple soups at elevated temperatures in walk-in cooler; 46-60. Soups were placed in walk-in cooler from previous night with improper cooling techniques. Soups were discarded. Food needs to be cooled rapidly as described 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.
1. Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair. 2. Missing tile in walk-in cooler. 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.
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
1.Three-door prep cooler measured above 41 degrees- repair or replace. 2. Walk-in cooler is not maintaining temp at or below 41 degrees. 3. Observed walk-in freezer condenser leaking onto floor and some boxes with ice buildup. 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.
1. Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair. 2. Missing tile in walk-in cooler. 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
1. Observed top of dish machine in need of cleaning. 2. Observed caulking in dish area in need of cleaning/replacing.
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
Observed the following units above 41 degrees (see temps above). Instructed to discard TCS food in both 3 door lowboys. 1. 3 door prep lowboy 2 3 door lowboy next to prep lowboy Have both units served or replace (this violation has been called for these units for multiple years).
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 large 22 qt soups cooling in walk-in cooler at temps ranging from 85-132 degrees. Per employee, soups are placed into 22 qt cambros and go into the freezer for a bit before placing into walk-in cooler. The current cooling practice is not effective as food must be cooled from 135-70 within 2 hours, and 70-41 in no more than 4 hours. If food is going to be passively cooling, it must be in metal containers filled no more than 2 inches deep. Employee removed all soups from refrigerator and placed in appropriate pans and rolled into the freezer for rapid cooling. Adjust cooling practices to ensure cooling parameters are met.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
1. Have both 3 door lowboy refrigerators replaced or repaired. 2. Observed walk-in freezer condenser leaking onto floor and some boxes with ice buildup. 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.
Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. 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.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
1. Observed "seasoning" listed on packaged chicken stock. Include specific ingredients on label. 2. Missing ingredient list on packaged wild rice soup and potato ham soup. Include. 3. Observed improper allergen statement on some food items (cream scones, soups, pot pie, pie dough, etc.). Labeling stated Contains: "dairy" or Contains: "butter". Labeling for any dairy items must say: "Contains: milk" vs. dairy or butter. Choose an option: a. List the common name of food, followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) \ b. After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts, sesame Go through ingredient labels to ensure this correction is made.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the following areas in need of cleaning: 1. Exterior of "Revent" 1 door large floor oven 2. Vent grates on "Matador" oven 3. Ventilation walls next to vent grates on "Matador" oven
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 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed heavily dusted inside of ducts. Clean and maintain. 1. Dish machine duct 2. "Revent" oven duct Provide documentation of last professional cleaning of dish hood vent, oven hood vents, and grill area hood vents
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
Observed the following units above 41 degrees (see temps above). Instructed to discard TCS food in both 3 door lowboys. 1. 3 door prep lowboy 2 3 door lowboy next to prep lowboy 3. Larger walk-in cooler 4. Cheese bunker display case in customer area. Have all units serviced.
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 some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. 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.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
1. Observed "seasoning" listed on packaged chicken stock. Include specific ingredients on label. 2. Missing ingredient list on packaged wild rice soup and potato ham soup. Include. 3. Observed improper allergen statement on some food items (cream scones, soups, pot pie, pie dough, etc.). Labeling stated Contains: "dairy" or Contains: "butter". Labeling for any dairy items must say: "Contains: milk " vs. dairy or butter. Choose an option: a. List the common name of food, followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) b. After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts, sesame Go through ingredient labels to ensure this correction is made.
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.
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 Italian sausage date marked 8/8 but that was the day it was made and placed in the freezer. It was removed from the freezer 3 days ago, so it is technically on day 4/7 for date marking purposes. There is a datemarking system in place but not for foods made on site, frozen and thawed for use. The PIC must know how long the food was out before freezing, how long frozen and when thawed. Create proper date marking system for these cases.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the following areas in need of cleaning: 1. Shelves in smaller walk-in cooler 2. Dry storage shelves storing baking ingredients in kitchen corner near dining room. Observed flour and dust build up. 3. Exterior of "Revent" 1 door large floor oven 4. Fan vent grates in large 1 door walk-in cooler 5. Vent grates on "Matador" oven 6. Ventilation walls next to vent grates on "Matador" oven
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 4626.1520ACleaning 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. Floors and walls behind large floor mixers 2. Floors under 2 door "Motax" upright refrigerator (floor below wall mounted bug zapper is hanging) 3. Floors throughout basement especially under shelving units. Clean up mouse droppings and sanitize floor.
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.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed 1 dead mouse on sticky trap in basement. Mouse was discarded. Corrected on site.
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.
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 and 1 dead mouse in basement on floor. No mouse droppings were observed upstairs. Establishment has bi-weekly pest control service.
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 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed heavily dusted inside of ducts. Clean and maintain. 1. Dish machine duct 2. "Revent" oven duct Provide documentation of last professional cleaning of dish hood vent, oven hood vents, and grill area hood vents.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed employee bagging hot quiches while they were still in cooling mode. He stated the quiches get bagged, stacked, and then put in the cooler. Corrected on site. 1. Quiches were removed from bag 2. Quiches were left spread out on sheet trays 3. Quiches were then rolled into the walk-in freezer This cooling method was discussed with operator, and a plan was developed: "As soon as the quiche are out of the oven, we will put a time on it and we will measure the temp of the quiche every half hour until it reaches 135. Then we will move them into the cooler and/or freeze to get them to 70 degrees within 2 hours. We will keep track of what is necessary to drop the temp within the first 2 hours. Then we will refrigerate them to get them to 41 degrees in 4 hours. We won't bag them until after that.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed items stored on milk crates in kitchen. Discontinue using milk crates as shelving units.
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
Measured quiche above 41 degrees inside display refrigerator. Temperature dial was turned down. Monitor temperature. Repair if not maintained at or below 41 degrees.
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 some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. 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.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
Missing allergen statement on packaged food(soups, pizza dough, pot pie, shell pea pasta etc.) items in customer area. Include. Choose an option: 1. List the common name of food, followed by the name of the allergen in parenthesis. Ex : Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) 2. After ingredient list, place the word "Contains", followed by the food allergen. Ex . Contains: Wheat, milk, tree nuts, sesame
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Missing consumer advisory on menu for poached eggs and eggs cooked to order. Include on instore and online menu. Include asterisk next to food items with footnote: 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: *Eggs are cooked to order can can be served undercooked. Consuming undercooked 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Measured the following coolers above 41 degrees(see temps above): 1. Large front display cooler- items were moved to left side and temperature monitored. Wait to store food inside left side until temperature is at or below 41 degrees. 2. Small right display cooler- Turned down, instructed to monitor temperature to ensure decrease to 41 or less. 3. Pizza biga 3 door prep- artichoke dip in ramikans observed on top of pans which does not allow for proper cold holding. Discontinue storing food above pans in prep cooler.
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 some areas of the floors throughout bakery and kitchen area damaged with wood/cement showing. 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.
minorCode MN Rule 4626.1470CEquipment and utensils
Official Wording
Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Inspector’s Notes
Observed hood lighting with dim bulbs and a burnt out bulb. Area across from hood also dim and a missing bulb. Change out bulbs to higher watts and replace burnt bulbs.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed bakery items on higher 2nd shelf in customer area exposed. The sneeze guard provided is not the right size and not protecting the food from possible contamination. Store on lower shelf with proper sneeze guard until proper size is obtained.
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 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
Missing allergen statement on packaged food(soups, pizza dough, pot pie, shell pea pasta etc) items in customer area. Include. Choose an option: List the common name of food , followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts(pecans, coconut, almond) After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s Notes
Observed bacon being cooked on electric cook top across from stove/hood. Discontinue animal/grease cooking unless cooking under a hood.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Observed ice wands stored unprotected in walk-in freezer. Store in clean pan solely for ice wands, or wrap in plastic wrap for storage.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed caulk around dish machine equipment black and in need of replacement.
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.