Rick's Cabaret

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) The 2-door upright Arctic Air refrigerator was holding an ambient temperature of 50*F. Repair unit so that it maintains an ambient temperature of 41*F or less. 2) The white upright Arctic Air cooler was not working. Repair unit or remove from establishment. 3) Observed the condenser ceiling fan in walk-in cooler was spraying condensate water onto surfaces below it. Repair condenser to prevent this from happening.

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

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 mold on bottom of baffle inside ice machine. Clean and maintain baffle 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.

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

Correct the following: 1) Observed kitchen ice scoop laying directly on unclean shelf. Provide a scoop holder for ice scoop or store scoop in a clean and sanitized container. 2) Observed cook continually place sharp knife under cutting board between use. Store knife on a clean and sanitized surface.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

1) Clean or replace moldy caulking behind pre-scrape sink next to dish machine. 2) Observed kitchen ceiling panels around ceiling vents were black with smoke. Clean ceiling panels as needed.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Correct the following: 1) Clean interior of non-working Arctic Air cooler. Bottom of unit is filthy. 2) Clean build-up of mold and gunk in bottom of bar beverage gun 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.

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

Establishment did not appear to have a state certified food protection manager. Obtain a CFPM for the establishment and post a copy of 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.

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 packages of vacuum packed Salmon defrosted in closed packages. Cut open packaging prior to defrosting in cooler. See instructions labeled on Salmon packaging.

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

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

Observed hot water at kitchen handsink near doorway was only 89*F; hot water in women's restroom close to bar was only 80*F. Maintain hot water between 100 - 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.

Official Wording

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

Inspector’s Notes

Post a hand wash sign in women's restroom closest to bar.

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

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

Inspector’s Notes

Correct the following: 1) The 2-door upright refrigerator was holding an ambient temperature of 47*F and 43*F. Repair unit so that it maintains an ambient temperature of 41*F or less. 2) The white upright Arctic Air cooler was not working. Repair unit or remove from establishment.

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

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

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

Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

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 hand soap at all handwashing sinks.

Inspector’s Notes

Correct the following: 1) There was no soap in dispenser at kitchen hand wash sink. This was corrected by GM. 2) There was no soap or soap dispenser at bar hand wash sink. Provide a soap dispenser nd maintain soap 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.

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 a build-up of mold on bottom of baffle inside ice machine. Clean and maintain baffle 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.

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 kitchen ice scoop laying directly on unclean shelf. Provide a scoop holder for ice scoop or store 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.

Official Wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s Notes

In the kitchen observed inverted mop laying against wakk beside ice machine. Hang mop to dry between uses with the mop head facing downward.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Correct the following: 1) Clean or replace moldy caulking behind pre-scrape sink next to dish machine. 2) Observed kitchen ceiling panels were black with smoke. Clean or replace ceiling panels as needed.

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

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s Notes

There was a large gap underneath door to exterior patio. Install weather stripping on bottom of door to prevent entrance of rodents.

In Plain English

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

Official Wording

Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

Inspector’s Notes

Clean the build-up of food debris on cookline chargrill.

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 non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Clean the following equipment: 1) Clean interior of non-working Arctic Air cooler. Bottom of unit is filthy. 2) Clean shelving in bottom of upright freezer.

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

Keep the physical facilities in good repair.

Inspector’s Notes

In the kitchen in vicinity of dish machine observed some of the floor tiles in need of re-grouting. Re-grout floors as needed.

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

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

Establishment did not appear to have a state certified food protection manager. Obtain a CFPM for the establishment and post a copy of 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.

Official Wording

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

Inspector’s Notes

Observed the 2-door Arctic Air refrigerator holding an ambient temperature of 47*F. Repair unit so that it maintains an ambient temperature of 41*F or less. Note: Walk-in cooler, 2-door lowboy and 1-door white upright cooler have all been repaired and were observed to be holding at 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.

Official Wording

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

Inspector’s Notes

In 2-door Arctic Air cooler observed a ground beef chub at 47*F. It had been stored overnight in cooler. GB chub discarded by manager.

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

Keep clean utensils that are unwrapped in trays and holders with their handles up.

Inspector’s Notes

At cookline observed forks and other utensils stored in a caddy with food contact portions of utensils facing up instead of handles. Store utensils so that handles are facing upwards.

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

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The can opener was observed to be very sticky to the touch. Clean and maintain can opener in a clean condition. KM washed can opener while present.

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

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

In the basement observed 2 in-use freezers sitting on carpeting. Remove the carpeting from under freezers so that floor is smooth and washable. In the basement observed open stud construction over 2 freezers. Provide a smooth, washable ceiling over these 2 freezers.

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

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

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

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The can opener was observed to be very sticky to the touch. Clean and maintain can opener 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.

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. INCLUDED BELOW IS INFORMATION ON HOW TO BECOME A STATE CERTIFIED FOOD PROTECTION MANAGER THAT CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE ACHIEVED, POST A COPY OF THE STATE OF MN CERTIFIED FOOD PROTECTION MANAGER'S CERTIFICATE ON THE PREMISES.

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

In 2-door Arctic Air cooler observed a 6 inch covered pan with cooked chicken wings still at 55*F from the night before. Cool TCS foods in shallow uncovered containers or sheet trays so that items will rapidly cool. (Chicken wings 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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

1) In 2-door Arctic Air cooler observed a 6 inch covered pan with cooked chicken wings still at 55*F from the night before. Cool TCS foods in shallow uncovered containers or sheet trays so that items will rapidly cool. 2) In 2-door Arctic air cooler observed raw chicken stored in deep covered container at a temp of 51*F Store TCS foods in shallow, uncovered containers until food item has cooled to 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.

Official Wording

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

Inspector’s Notes

Observed the 1-door white Arctic Air refrigerator holding an ambient temperature of 49*F; the 2-door Arctic Air refrigerator holding 52/50*F. Repair units so that they maintain an ambient temperature of 41*F or less. Repair the non-functioning walk-in cooler.

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

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

Inspector’s Notes

In 2-door Arctic Air cooler observed cooked wings at 55*F and raw chicken breasts at 51*F both stored overnight in cooler; observed sliced ham at 45*F and diced chicken at 44*F in 2-door lowboy; observed TCS foods stored over 49*F in white 1-door Arctic Air cooler. Store all 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.

Official Wording

Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

Inspector’s Notes

At the bar observed a beverage container buried in ice bin to chill. That ice however was going to be used in customer's drinks. Discontinue this practice.

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

Keep clean utensils that are unwrapped in trays and holders with their handles up.

Inspector’s Notes

At cookline observed forks and other utensils stored in a caddy with food contact portions of utensils facing up instead of handles. Store utensils so that handles are facing upwards.

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

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

In the basement observed 2 in-use freezers sitting on carpeting. Remove the carpeting from under freezers so that floor is smooth and washable.

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

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s Notes

In the basement observed open stud construction over 2 freezers. Provide a smooth, washable ceiling over these 2 freezers.

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.