Observed floors were worn through the flooring material to the base wood layer in places throughout the facility. Ensure the physical facilities kept in good 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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed no designated hand washing sink at the bar. Ensure hand washing sink is designated. Reminder to provide each hand washing sink with a sign, soap, trashcan and 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed back prep area hand washing sink had equipment in it. Ensure hand washing sinks are stocked and accessible at all times.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed missing ceiling tiles in kitchen area. Ensure the floors, walls and ceilings are smooth, durable, and easily cleanable for areas where food establishment operations are conducted.
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.
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 ice machine with debris. Ensure surfaces of non-TCS food contact surfaces are clean to the sight and touch, and cleaned often.
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.
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
Observed asterisk missing from the menu on the undercooked salmon. Ensure an asterisk is next to each menu item that offers undercooked animal products to remind consumer to read the consumer advisory statement at the bottom of the menu.
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 4626.0033APermits, 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
Observed no one on site with the Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure someone with the ability to oversee food activities has the Minnesota CFPM certificate, and it is posted on site.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed dish machine in kitchen and at bar both tested at 0PPM. Ensure chlorine sanitizing dish machines are tested often and providing the appropriate concentration of sanitizing solution to prevent pathogen growth.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed high temperature dish machine was leaking, Observed low one-door cooler with an air temperature of 56F, observed chlorine dish machine in kitchen and in bar testing at 0ppm chlorine sanitizing solution. Ensure equipment is 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.
Observed ceiling tiles in food prep area of kitchen were missing. Ensure facilities are kept in good 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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee taste lettuce with gloved hand and then go back to station to work with food. At time of inspection food employee was asked to wash hands and change gloves and sanitize station. Ensure gloves are not a source of contamination and are changed as soon as they are contaminated.
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 low 1-door cooler holding food at 46F, with an air temperature of 56F. Food such as sauces, and butter was moved to the two door reach in holding food at 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.
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
OBSERVED NO STATE CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. PER DESIGNATED PERSON IN CHARGE AT THE TIME OF THE FOLLOW UP INSPECTION, THEY ARE SIGNED UP TO TAKE A CLASS IN THE NEXT COUPLE OF WEEKS. UPON COMPLETION OF CLASS AND PASSING AN EXAM, OPERATOR TO APPLY FOR STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION. ONCE STATE CERTIFICATE HAS BEEN RECEIVED, OPERATOR TO POST ON SITE.
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.
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
OBSERVED NO PAPER TOWELS AT THE FRONT BAR EMPLOYEE HAND SINK. PROVIDE.
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.
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
OBSERVED THE MENUS TO HAVE A CONSUMER ADVISORY STATEMENT BUT WERE LACKING THE DISCLOSURE STATING THAT SOME FOODS ARE SERVED RAW OR UNDERCOOKED AS WELL AS MISSING AN ASTERISK NEXT TO THE HANGER STEAK. PRIOR TO A REPRINT OF MENUS, REVISE BOTH ON SITE AND ONLINE MENUS TO REFLECT THE DISCLOSURE STATEMENT. UPON REVISION, THE CONSUMER ADVISORY, DISCLOSURE AND REMINDER WOULD READ AS FOLLOWS: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED THE BACK PREP AREA EMPLOYEE HAND SINK TO HAVE VARIOUS ITEMS STORED IN THE HAND SINK. OPERATOR REMOVED ALL ITEMS FROM THE REFERENCED SINK AT THE TIME OF THE INSPECTION. MAINTAIN ALL HAND SINKS FREE OF ANY ITEMS AND ACCESSIBLE FOR USE AT ALL TIMES. HAND SINKS ARE DESIGNATED FOR HAND WASHING PURPOSES ONLY.
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
OBSERVED NO STATE CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. MORE INFORMATION ABOUT OBTAINING PROPER CERTIFICATION AT THE BELOW STATE WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETING AN ACCREDITED CLASS, PASSING AN APPROVED EXAM AND OBTAINING A CLASS CERTIFICATE, APPLY FOR STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION. ONCE AN APPROVED STATE OF MN CERTIFICATE HAS BEEN RECEIVED, POST ON SITE.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED VARIOUS EMPLOYEE HAND SINKS THROUGHOUT THE ESTABLISHMENT TO BE MISSING A HANDWASHING SIGN REMINDING EMPLOYEES TO WASH THEIR HANDS BEFORE RETURNING TO WORK. SOME OF THE HAND SINK LOCATIONS INCLUDE: 1) RESTROOMS USED BY EMPLOYEES. 2) KITCHEN HAND SINK. 3) WAIT STAFF HAND SINK. 4) BACK PREP AREA HAND SINK CLOSEST TO ICE MACHINES. POST APPLICABLE SIGNAGE AS REQUIRED.
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 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
OBSERVED WET TOWELS BEING USED UNDER CUTTING BOARDS TO PROVIDE STABILITY UNDER CUTTING BOARDS IN THE KITCHEN PREP AREA. DISCONTINUE USING WET TOWELS UNDER THE CUTTING BOARDS. AN ALTERNATIVE SOLUTION WOULD BE TO USE A NON POROUS SURFACE SUCH AS A BOARD MATE TO PROVIDE STABILITY DURING FOOD PREPARATION ACTIVITIES.
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 4626.0275ECleaning 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
OBSERVED ICE SCOOPS USED FOR BOTH LARGE ICE MACHINES TO BE STORED ON TOP OF THE ICE MACHINES. THE TOP OF THE ICE MACHINES CAN BECOME A DUSTY SURFACE. RECOMMEND MOUNTING A HOLDER ON THE SIDE OF THE ICE MACHINES TO STORE ICE SCOOPS UPRIGHT INSIDE HOLDERS.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO MEASURE THE UTENSIL SURFACE TEMPERATURE OF THE HIGH TEMPERATURE DISHWASHER. OBTAIN ON SITE.
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 THE INTERIOR OF THE TAP LINES AT THE FRONT BAR TO HAVE BLACK SLIME RESIDUE BUILDUP ON THE INSIDE. CLEAN AND MAINTAIN CLEAN.
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.
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
OBSERVED NO PAPER TOWELS AT THE FRONT BAR EMPLOYEE HAND SINK. PROVIDE.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
OBSERVED BOTH LOW TEMPERATURE CHEMICAL DISHWASHERS LOCATED IN THE FRONT BAR AND BACK WAREWASHING AREAS TO BE AT 0 PPM BLEACH. PROPER CONCENTRATIONS SHOULD BE SET BETWEEN 50-200 PPM CHLORINE AT ALL TIMES. BOTH UNITS WERE RUN MULTIPLE TIMES. CONTACT A SERVICE REPAIRMAN TO REPAIR BOTH UNITS TO PERFORM IN A SATISFACTORY MANNER. UNTIL CORRECTED, UTILIZE THE THREE COMPARTMENT SINK AND HIGH TEMPERATURE DISHWASHER FOR PROPER WASH, RINSE AND SANITIZING OF ALL GLASSWARE, COOKING UTENSILS, PLATES, EQUIPMENT ETC. BOTH THE THREE COMPARTMENT SINK AND HIGH TEMPERATURE DISHWASHER WERE SET UP ACCORDINGLY AND IN WORKING ORDER.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED BOTH LOW TEMPERATURE CHEMICAL DISHWASHERS TO NOT BE WORKING PROPERLY. CONTACT A REPAIRMAN FOR SERVICE. ONCE REPAIRED, BOTH UNITS SHOULD BE PROVIDING A CHLORINE LEVEL BETWEEN 50-200 PPM DURING NORMAL USE.
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 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
OBSERVED MUSSELS SERVED ON SITE. TAGS WERE PRESENT BUT THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER WAS SOLD OR SERVED WAS NOT BEING RECORDED ON THE TAG. GOING FORWARD, RECORD THE LAST DATE OF SALE OR SERVICE ON THE TAG AND MAINTAIN ON FILE.
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.
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
OBSERVED THE MENUS TO HAVE A CONSUMER ADVISORY STATEMENT BUT WERE LACKING A DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED AS WELL AS MISSING AN ASTERISK NEXT TO THE HANGER STEAK. REVISE ON SITE AND ONLINE MENUS TO REFLECT THE DISCLOSURE STATEMENT. UPON REVISION, THE CONSUMER ADVISORY, DISCLOSURE AND REMINDER WOULD READ AS FOLLOWS: * These items are served raw of undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.