Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no hand wash sign at the Rooftop kitchen cookline hand sink. Provide a hand wash sign at this 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
In Rooftop kitchen clean bottom interior of left oven under grill.
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 manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
There was no manufacturers data plate on Rooftop kitchen dish machine. Have Ecolab install a data plate for the dish machine.
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 approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed numerous drain flies at the far end of the Rooftop Bar. Advise pest control company of findings and take action to abate the infestation. Note: Many drain flies observed around soda gun units and holders.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
In basement kitchen observed ice scoop being stored on top of ice machine. Store ice scoop in a clean and sanitized container. Note: This was immediately corrected by the chef.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In basement kitchen observed unlabeled bulk food storage bins. Label all food storage bins with their contents.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the State Certified Food Manager's Certificate 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
In the basement kitchen observed dried food debris on blade of can opener and slicer. Clean and sanitize can opener blade and slicer.
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.
There was no soap or soap dispenser at cookline at rooftop kitchen. Provide and maintain soap at this hand wash 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
There was no hot water at the Rooftop Kitchen cookline hand sink. Repair plumbing so that there is running hot water at this hand sink.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at cookline hand sink at Rooftop Kitchen; hot water at basement hand wash sink was only 90*F; hot water at hand sink next to dish machine at Rooftop kitchen was only 89*F. Provide hot water at hand sinks between 110-130*F.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
In Rooftop kitchen clean bottom interior of left oven under grill.
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
One of the hand sinks at the Rooftop bar was being used to store a large tray and other items. Discontinue this procedure. Keep hand sinks accessible for hand washing.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean the following physical facilities: 1) Clean build up of water on rooftop Bar walk-in cooler. 2) Clean floors in vicinity of Rooftop Bar ice machines. 3) Clean drains under Rooftop bar ice machines on a regular basis to prevent the growth of drain flies. Use a designated drain brush for this purpose.
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
There were no paper towels or paper towel dispenser at basement kitchen hand sink next to 3-comp sink; hand sink outside basement walk-in cooler #15 not using paper towel dispenser; at cookline hand sink in Rooftop kitchen there were no paper towels or paper towel dispenser; at Rooftop bar there were no paper towels or dispenser at one of the bar's hand wash sinks. Provide and maintain paper towels at all hand wash sinks. Provide dispensers for paper towels.
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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
There was no manufacturers data plate on Rooftop kitchen dish machine. Have Ecolab install a data plate for the dish machine.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no hand wash sign at the Rooftop kitchen cookline hand sink. Provide a hand wash sign at this 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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed numerous drain flies in numerous areas of establishment especially at rooftop bar area and in front of rooftop bar public restrooms. Advise pest control company of findings and take action to abate the infestation.
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.
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 a build-up of black mold on exterior surfaces of rooftop bar ice machine. Clean and maintain unit 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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
In basement kitchen observedice scoop being stored on top of ice machine. Store ice scoop in a clean and sanitized container.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In basement kitchen observed unlabeld bulk food storage bins. Label all food storage bins with their contents.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
There was no sanitizer bucket set up at basement kitchen and quat sanitizer in bar was at 0 PPM quat sanitizer. Provide a minimum of 150-400 PPM quat sanitizer.
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 marinara sauce in Rooftop kitchen 1-door lowboy at 47*F in deep container; in basement kitchen observed 12 qt container of Marinara sauce sitting out at 154*F. Cool TCS foods in shallow containers of 2 inches or less.
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
In Rooftop kitchen observed pork bellies at 45*F, marinating chicken at 43*F and marinara sauce at 47*F. Maintain all cold TCS foods at 41*F or less.
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 only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
At the rooftop bar a sanitizer bucket contained more than 500 PPM quat sanitizer. Quat to be maintained between 150-400 PPM.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the State Certified Food Manager's Certificate 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.
There was no soap at Rooftop Kitchen cookline handsink. Provide and maintain soap at handsink. Note: Kitchen not in operation due to replacement of dining room floor.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
There was no hot water at the Rooftop Kitchen cookline handsink. Repair plumbing so that there is running hot water at this handsink. Note: kitchen presently closed for major dining room re-model. Water presently shut off.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
In the Rooftop Kitchen observed a soiled knife stored at cookline. Ensure that all food contact surfaces that are storing in-between uses are clean and maintained clean. Note: Knife was removed for cleaning by Chef.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Correct the following plumbing issues: 1) There was no hot water at the Rooftop Kitchen cookline handsink. Repair plumbing so that there is running hot water at this handsink. 2) In the ladies restroom at Rooftop dining room a handsink was observed to drain very slowly. Repair plumbing so that sink drains properly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Correct the following: 1) At the Rooftop Bar observed an ice scoop buried in bar ice bin. Store scoop in such a manner that the scoop handle is not touching the ice. (cos by manager) 2) In basement kitchen observed ice scoop laying directly on edge of ice machine. Store ice scoop in a clean and sanitized container. (cos)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
In Basement Kitchen bulk flour bin observed a plastic container with no handle being used as a scoop. Scoop was laying in contact with the flour. Use scoops with handles and ensure that scoop handle is not in contact with the ice.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at cookline handsink at Rooftop Kitchen. Provide hot water between 110-130*F at this handsink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
In the basement kitchen observed a bottle of Advil stored on shelf over food items. Relocate Advil container to a location away from food or utensil storage or prep.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.