minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed moldy caulking at backsplash behind pre-scrape area in dishroom. Replace the moldy caulking. This is scheduled to be replaced on 10/13/25.
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 enough handwashing sinks for convenient use by employees.
Inspector’s notes
A couple of hand washing sinks at bar have been taken out of service leaving only one designated hand sink at bar. Provide one additional designated hand sink at bar as we discussed during follow-up inspection.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed moldy caulking at backsplash behind pre-scrape area in dishroom. Replace the moldy caulking.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
There was no access to handwash sink by mop sink / 3-comp sink and in bar dishracks were being stored on top of both hand wash sinks preventing access for hand washing. Do not store anything in front of handsinks that block access to 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.
There was no soap in dispenser at pastry line hand sink. This was immediately corrected by chef. There was no soap at hand sink at coffee brewing work station. Provide soap and maintain soap in dispenser 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.
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 in dispenser at hand sink in waiter service are and at coffee brewing station. Provide and maintain paper towels at these hand sinks.
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 4626.0275BEquipment and utensils
Official wording
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
At pastry line observed unapproved scoop laying inside bulk bread crumb food bins. Use scoops with handles and store scoops so that they are not in contact with the food item.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Observed the ambient temperature of meat walk-in cooler was 52*F. Have unit serviced and repaired so that it maintains a temperature of 41*F or less. Note: an emergency service call was immediately placed for a service technician to repair WIC. 2) Remove ice build-up on ceiling in walk-in freezer.
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 ambient temperature of meat walk-in cooler at 52*F resulting in numerous food items holding at elevated temperatures of 52*F, 49*F and 45*F.(salmon, shrimp and cooked beef chunks) Relocate all TCS foods in this cooler to bread walk-in cooler which was holding 38*F until meat cooler has been repaired and is holding foods at 41*F or below as discussed at time of inspection.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
At cookline observed in-use tongs hanging over oven door handles. Store tongs on a clean and sanitized surface - change out at least every 4 hours.
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.
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
There was no asterisk on dinner menu referencing undercooked or raw proteins. Provide an asterisk similar to lunch menu. Provide a consumer advisory on on-line 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.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed oysters in walk-in cooler with no attached shellfish tags. Maintain shellfish tags in containers until shellfish are all sold or discarded.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean mold on back wall of small walk-in cooler.
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 4626.0033APermits, 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDED BELOW, IS A DIRECT LINK TO INFORMATION ON THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETION, POST STATE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE 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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed drain flies by mop sink, 3-compsink and some in various areas of kitchen. Advise pest control company of findings and work with them on abatement of drain flies.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
There was no access to handwash sink by tilt skillet. Do not store anything in front of handsinks that block access to 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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
At the cookline observed droplets of grease and moisture dripping from hood onto surfaces beneath. the hood. Clean up all droplets and prevent this from occurring.
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.
Observed there was no soap readily available at handsink by tilt skillet or by waffle maker. Provide and maintain soap at these hand sinks.
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 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 at handink next to waffle maker. Provide and maintain paper towels at all handwash sinks.
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.
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
At the bar observed a build-up of mold on beverage gun nozzles. Clean and maintain nozzles 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed slicer and can opener blade to be encrusted with old food debris. Clean and maintain can opener and slicer in a clean condition.
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.
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
In walk-in cooler observed cooked rice stored in cooler overnight still at a temperature of 47*F. TCS foods to be cooled from 135*F - 70*F in 2 hours and from 70*& to 41*F or less in an additional 4 hours. Rice 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
In produce/dairy walk-in cooler observed cooked rice cooled overnight still at a temperature of 47*F. The rice was in a 4 inch deep container and tightly wrapped with plastic wrap. Cool cooked foods in an uncovered container that is no deeper than 2 inches. (rice 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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed a build-up of food debris on cookline range top and cheese melter (salamander). Clean and maintain these items clean.
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 4626.0680AWater, plumbing, and sewage
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
Observed numerous dishracks piled in front of 3-comp sink completely blocking access to sink. Do not block access to 3-comp 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.
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
In walk-in freezer observed numerous boxes of food stored on floor. Store food up off floor at least 6 inches.
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 4626.0275BEquipment and utensils
Official wording
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
Observed unapproved scoops laying inside bulk food bins. Use scoops with handles and store scoops so that they are not in contact with the food item.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean the following: 1) At cookline clean tabletop behind "cookshack" unit. 2) Clean bottom of refrigerator drawers.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed several wet mops laying in a large blue trash can. Hang mops to dry between uses. Note: Doing this could help promote the breeding of drain flies.
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 mold on back wall of small walk-in cooler. 2) At cookline clean floor under flat top 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
Repair the following: 1) Replace missing handle on oven door. 2) Observed several refrigerated drawers holding temps between 45 - 70*F. Repair units so that they maintain an ambient temperature of 41*F or less.
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.