OBSERVED ONE LARGE CONTAINER WITH MEATBALLS REGISTERING 47F. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS DISCARDED. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL.
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 ONE CONTAINER WITH MEATBALLS REGISTERING 47F. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. FOOD WAS DISCARDED. COOLING CURVE WAS DISCUSSED DURING INSPECTION. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: DICED TOMATO AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (
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
OBSERVED COVERED CONTAINERS WITH CHEESE AND MARINARA SAUCE. FOOD WAS BETWEEN 47F AND 52F. FOOD WAS LEFT INSIDE THE COOLER LAST NIGHT. DO NOT COVER / WRAP OR STACK TCS FOOD DURING COOLING. FOOD WAS 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.
OBSERVED LARGE CONTAINERS WITH CHEESE AND MARINARA SAUCE. FOOD WAS BETWEEN 47F AND 52F. FOOD WAS LEFT INSIDE THE COOLER LAST NIGHT. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS DISCARDED. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL.
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 CONTAINERS WITH CHEESE AND MARINARA SAUCE. FOOD WAS BETWEEN 47 AND 52F. FOOD WAS LEFT INSIDE THE COOLER LAST NIGHT. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. FOOD WAS DISCARDED. COOLING CURVE WAS DISCUSSED DURING INSPECTION. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: DICED TOMATO AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (
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
HAND WASHING SIGN WAS MISSING AT HAND SINK INSIDE THE BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS. PIC PROVIDED A SIGN DURING 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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official Wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s Notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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 FRUIT / DRAIN FLIES AT THE BAR. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: EGG AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (
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
HAND WASHING SIGN WAS MISSING AT HAND SINK INSIDE THE BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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
CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.
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
CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.
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 4626.0875Cleaning and sanitizing
Official Wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s Notes
OPERATOR WAS ONLY SANITIZING THE SLICER. THE WASH AND RINSE STEP WERE MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. FOLLOW THE SAME PROCEDURE FOR SODA GUN AT THE BAR. THIS WAS REVIEWED 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.