Nighthawks

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 with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed hand washing sink was missing a sign reminding employees to wash their hands. Ensure each hand washing sink is designated with a sign. Emailed signs with report.

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.

Official Wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s Notes

Observed thawed fish in reduced oxygen packaging (ROP) . Ensure fish are removed from the package before thawing. At time of inspection PIC discarded the fish.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

Observed no temperature measuring device inside 2-door cold holding unit. Ensure each cold-holding unit has a thermometer in the warmest (near door) part of the cooler to monitor air temperature of the 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.

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Observed soups for hot-holding were below 135F. Items are listed in the measurements portion of the report. Ensure all hot-holding food is at 135F and above to prevent pathogen growth. At time of inspection PIC reheated the soups above 165F and turned up the hot-holding unit. Discussed turning on the unit sooner to allow it to come to 135F before placing food in it, the unit should never be used to reheat food.

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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

Observed dish room lights were missing covers. Ensure lights are covered or have shatter-proof bulbs.

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.

Official Wording

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 pink, black, and brown build up. Ensure ice machine is cleaned often to prevent build up. Discussed cleaning the ice machine on a schedule.

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.

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 with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains 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.

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed cooked cauliflower covered and thickly stacked, inside low 2-door cooler. Ensure time/temperature controlled for safety (TCS) foods are cooled effectively. Discussed uncovering, un stacking and using thin portions when cooling foods. PIC divided to food into two different containers, and placed uncovered in the reach-in 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.

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 with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains 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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed drawer grill cooler was holding foods from 43F-50F. 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.

Official Wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s Notes

Observed several containers of expired foods prepared on site, including but not limited to: Kraut 7/11, 8/23; Pickled cherry tomato 7/29, Salsa 8/22; Fry sauce 7/18; Russian dressing 7/18; Hard Boiled Eggs 8/21; and Pickled Cucumbers 8/18. Ensure ready-to-eat, time/temperature controlled for safety foods are discarded or sold within seven days of preparation. Day one is the date it was prepared or made. PIC discarded expired food at time of inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

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 blue cheese dressing and tarter sauce in cooler without a date mark. Ensure foods which are ready to eat and time/temperature controlled for safety are date marked with the date it was prepared or made. PIC discarded at time of inspection.

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.

Official Wording

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 beef stew, prepared the night before at 49F. Observed caramelized onions prepared the night before at 51F. Ensure time/temperature controlled for safety foods are being cooled from 135F-71F within two hours, and then from 71F-41F within four more hours, six hours total to prevent pathogen growth and keep the foods out of the temperature danger zone as quickly as possible. PIC discarded 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.

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed stew and caramelized onions which were cooked the day prior and did not meet the time/temperature requirements for cooling, in covered containers and over six inches thick. Discussed with PIC proper cooling methods of keeping foods under two inches thick and uncovered in walk-in cooler to quickly and effectively cool time/temperature controlled for safety foods. Ensure effective cooling methods are used.

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.

Official Wording

Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

Inspector’s Notes

Observed a reduced oxygen package (ROP) machine in basement and ROP raw chicken, cooked meatloaf, and cooked beef in the walk-in freezer. Discussed with PIC to discard the ROP packaged foods and submit a HACCP plan for the ROP foods to the City of Minneapolis.

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.

Official Wording

The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

Inspector’s Notes

Observed raw chicken in ROP packaging in freezer without dates. Ensure a HACCP plan is submitted prior to performing activities which require a HACCP.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

Inspector’s Notes

Observed meatloaf and cooked beef in reduced oxygen package in freezer. Ensure a HACCP is submitted to obtain a variance prior to using reduced oxygen packaging on cooked time/temperature controlled for safety foods.

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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Observed basement ice bin with pink and black build up on ice guard, touching ice, and in mechanical portion of the machine. Discussed with PIC to drain ice and clean before using to prevent contamination.

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.

Official Wording

The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Inspector’s Notes

Observed pickled cucumbers prepared in a hot brine with a date mark of 8/18. Ensure a HACCP plan to obtain a variance to acidify time/temperature controlled for safety foods is submitted. Discussed with PIC when adding hot liquid to vegetables this makes them time/temperature controlled for safety foods and cannot go past the seven day date mark. PIC discarded the cucumbers at time of inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no log to keep record of foodborne illness symptoms of food workers. Ensure one is kept on site and employees are trained on what is required to be recorded. Emailed copy with reports.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed drawer cooler holding time/temperature controlled for safety foods above 41F (listed in measurements). Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth.

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.

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.

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.

Official Wording

Keep the physical facilities 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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

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.

Official Wording

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 bar dish machine was testing at 0ppm. Ensure dishes are being sanitized after washing and before air-drying to prevent pathogen growth. Discussed with PIC.

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.

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 Minnesota Certified Food Protection Manager is employed at the facility. PIC stated he has signed up an employee for the class.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed lights without shield at dish machine area in back of facility.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed 2-door cooler's door loose and dish machine was not sanitizing dishes at bar. 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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

Ensure each cold-holding unit has a temperature measuring device in the warmest part of the unit to monitor cooler temperatures.

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed no hand washing signs in restrooms. Ensure each hand washing sink throughout facility has a sign reminding employees to wash hands.

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.

Official Wording

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 bar dish machine was testing at 0PPM chlorine sanitizer. Ensure sanitizer solution is at the proper concentration to prevent pathogen growth and the spread of disease. At time of inspection instructed server to stop using machine and that everything would have to be run in the big dish/ three compartment sink, until it is repaired.

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.

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 Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee day-to-day food preparation and direct food staff is trained and obtains the Minnesota Certified Food Protection Manager Certificate.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed lights without shields at dish machine in back area. Ensure facility is maintained 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.

Official Wording

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 beef stew at 65-55F stored in prep cooler (3) and 2-door cooler, cooked and cooled from yesterday with heavy condensation on lids. Ensure time/temperature controlled for safety are cooled after being cooked from 135F-70F in two hours, and 70F-41F in four hours, and in a total of 6 hours. Discussed with chef at time of inspection. Chef discarded the three containers of soup and the soup in hot-hold that was not cooled properly.

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.

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed stew was thickly stacked (over 6-inches) in containers, cooled yesterday above 41F. Ensure an effective method for cooling foods is being used.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed 2-door cooler was not holding food at 41F and below. Observed bar dish machine was not sanitizing properly. Ensure equipment and components are 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.

Official Wording

Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

Inspector’s Notes

Observed utensils being stored in water at 75F. Ensure in-use utensils are stored in an approved manner: On a clean/sanitized surface of food prep area, in water maintained at 135F, in running water of sufficient velocity, or in the food with the handle not touching the food.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

Observed missing internal temperature measuring devices in cold-holding units.

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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed no test strips for quat solution for three-bay sink dispenser, or test kit for the chlorine solution in bar dish machine. Ensure test kit is available for each type of sanitizer used.

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.

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

Observed no maximum registering temperature device for hot-water dish machine in back of facility. Ensure one is obtained to monitor sanitizing temperature of water in 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.

Official Wording

The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

Inspector’s Notes

Observed reduced oxygen packaging (ROP) machine in basement and ROP cooked mushrooms in walk-in cooler. Ensure a HACCP plan is submitted to obtain a variance for ROP cooked foods. Discussed with chef, 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.

Official Wording

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 build up on guard and ice-making parts in top of machine. Observed drink gun at far end of bar near front door with black build up. Ensure non-tcs food contact surfaces are cleaned often. Discussed putting the ice machine on a cleaning scheduled.

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.

Official Wording

The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.

Inspector’s Notes

Observed equipment in disrepair, improper cooling, improper cold holding, and sanitizer concentration too low, and repeat violations. Ensure the person in charge is able to demonstrate their knowledge of safe food practices.

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.