minorCode MN Rule 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
PASTA EXTRUDER IN BASEMENT WAS NOT NSF OR ANSI CERTIFIED. REPLACE WITH AN ANSI OR NSF CERTIFIED UNIT.
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 4626.1325A1Cleaning 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
BASEMENT STORAGE AREA ON TURTLE BREAD SIDE OBSERVED WITHOUT FINISHES. CONCRETE FLOORING, EXPOSED JOISTS, AND UNCOVERED WALLS DO NOT MEET MINIMUM HEALTH CODES IN FOOD STORAGE AREAS. INSTALL APPROVED FINISHES IN THESE AREAS.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
SEVERAL TCS FOODS MEASURED ABOVE 41°F ON COOK'S LINE. PRODUCT SHOULD BE ROTATED OUT OF COOLER UNTIL IT IS DETERMINED THAT COOLER IS CAPABLE OF HOLDING THESE PRODUCTS AT OR BELOW 41°F.
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 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
PASTA EXTRUDER IN BASEMENT WAS NOT NSF OR ANSI CERTIFIED. REPLACE WITH AN ANSI OR NSF CERTIFIED UNIT.
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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s Notes
FOOD ITEMS OBSERVED STORED IN MECHANICAL ROOM IN BASEMENT OF TOSCA. DISCONTINUE STORING FOOD AND EQUIPMENT IN THESE AREAS.
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.
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
BASEMENT STORAGE AREA ON TURTLE BREAD SIDE OBSERVED WITHOUT FINISHES. CONCRETE FLOORING, EXPOSED JOISTS, AND UNCOVERED WALLS DO NOT MEET MINIMUM HEALTH CODES IN FOOD STORAGE AREAS. INSTALL APPROVED FINISHES IN THESE AREAS.
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
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR DISH MACHINE. PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE.
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
NO HANDWASH SIGNAGE PRESENT AT HANDSINK ON TOSCA SIDE UPSTAIRS. PROVIDE EMPLOYEE HANDWASH REMINDER SIGNAGE.
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 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
PASTA EXTRUDER IN BASEMENT WAS NOT NSF OR ANSI CERTIFIED. REPLACE WITH AN ANSI OR NSF CERTIFIED UNIT.
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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s Notes
FOOD ITEMS OBSERVED STORED IN MECHANICAL ROOM IN BASEMENT OF TOSCA AND SEVERAL ITEMS WERE ALSO OBSERVED STORED UNDERNEATH WASTE LINES IN TOSCA BASEMENT SIDE. DISCONTINUE STORING FOOD AND EQUIPMENT IN THESE AREAS.
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.
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
BASEMENT STORAGE AREA ON TURTLE BREAD SIDE OBSERVED WITHOUT FINISHES. CONCRETE FLOORING, EXPOSED JOISTS, AND UNCOVERED WALLS DO NOT MEET MINIMUM HEALTH CODES IN FOOD STORAGE AREAS. INSTALL APPROVED FINISHES IN THESE AREAS.
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
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR DISH MACHINE. PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s Notes
HANDWASH SINK IN THE BASEMENT WAS NOT WORKING. REPAIR HANDWASHING SINK TO PROVIDE AT LEAST 1 HANDWASHING SINK IN THE BASEMENT PREP AREA OF TOSCA.
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 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
PASTA EXTRUDER IN BASEMENT WAS NOT NSF OR ANSI CERTIFIED. REPLACE WITH AN ANSI OR NSF CERTIFIED UNIT.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
NO HANDWASH SIGNAGE PRESENT AT HANDSINK ON TOSCA SIDE UPSTAIRS. PROVIDE EMPLOYEE HANDWASH REMINDER SIGNAGE.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
NO CONSUMER ADVISORY OR DISCLOSURE PRESENT ON MENU. THE CAESAR DRESSING CONTAINS RAW EGGS AND SHOULD BE DENOTED ON THE MENU. SOFT COOKED EGGS ARE ALSO PRESENT ON THE MENU AND SHOULD BE DENOTED AS UNDERCOOKED.
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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s Notes
FOOD ITEMS OBSERVED STORED IN MECHANICAL ROOM IN BASEMENT OF TOSCA AND SEVERAL ITEMS WERE ALSO OBSERVED STORED UNDERNEATH WASTE LINES IN TOSCA BASEMENT SIDE. DISCONTINUE STORING FOOD AND EQUIPMENT IN THESE AREAS.
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.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official Wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s Notes
OUTDOOR GARBAGE PAD OBSERVED SOILED. KEEP THIS AREA CLEAN TO LIMIT PEST NUISANCES.
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 4626.1325A1Cleaning 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
BASEMENT STORAGE AREA ON TURTLE BREAD SIDE OBSERVED WITHOUT FINISHES. CONCRETE FLOORING, EXPOSED JOISTS, AND UNCOVERED WALLS DO NOT MEET MINIMUM HEALTH CODES IN FOOD STORAGE AREAS. INSTALL APPROVED FINISHES IN THESE AREAS.
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.