West Bank Restaurant & Grill

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

The facility had Styrofoam cups for the soup. Remove. Citations will be issued for future non-compliance.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors had old food and grease debris build up. Deep 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

The floors in the kitchen were beginning to deteriorate. Fix.

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

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

There is not record of the facility submitting plans for adding a 3-comp sink and handwashing sink. Submit plans.

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

There was no soap located at the front hand sink. Provide.

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

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

The facility was missing date marking for TCS food made the day before. Date mark TCS food.

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

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

The shelves in the cooler with the breading had breading mix spilt. Clean. The handles of the refrigerators had food debris and dirt build up. 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.

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

The facility had wood shelves in the back storage area. Replace or line shelves with FRP.

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

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Mouse droppings were found in the back dry storage room. Clean and have the facility professionally serviced.

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.

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

The following TCS items were measured below 135 F. Sambuusas 119 F and fish 129 F. Items reheated to 165 F. Increase the temperature of the hot 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

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

Inspector’s Notes

The facility could not locate their employee illness log. Provide and maintain.

In Plain English

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

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups with compostable cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The side room had a large amount of spilled flour. 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.

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

The ice scoop was in contact with ice. Remove and store above the ice.

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

The floors in the kitchen were beginning to deteriorate. Fix.

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

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

The facility added a hand sink outside the coffee area. The facility did not submit plans. Submit plans for approval.

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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups with compostable cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors throughout the kitchen and side dry storage area had food debris build up. 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.

Official Wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s Notes

The facility expanded its food prep area in front. There was not hand sink in this area. Discontinue food prep operation in this area. The person in charge indicated that they do not use this area. Remove the juicer and hot holding unit. Citations will be given for future repeat violations.

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

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Personal clothing was stored on top of boxes of food and single service cups. Discontinue.

In Plain English

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

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

The back door had light coming in from the bottom. Install a new door sweep.

In Plain English

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

Official Wording

Protect food from miscellaneous sources of contamination.

Inspector’s Notes

There were raw meat juices that were dropping and accumulating at the bottom of the cold holding unit and freezer in the side room. Clean and sanitize.

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

Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

Inspector’s Notes

There were raw meat juices that were dropping and accumulating at the bottom of the cold holding unit and freezer in the side room. Clean and sanitize.

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

The ice scoop handles were directly touching ice. Discontinue and store handles above the ice.

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

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

Inspector’s Notes

The facility was cooling products that were completely covered. To provide maximum heat transfer through the container walls open the containers while cooling.

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 the physical facilities in good repair.

Inspector’s Notes

The floors in the kitchen were beginning to deteriorate. Fix.

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

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

Inspector’s Notes

The following items were measured above 41 F in the front prep cooler outside of the coffee area: -Juice 45 F -Sauce 45 F. -Cheese 46 F. The items were moved to a cooler that was maintaining temperature. Have unit serviced.

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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors throughout the kitchen and side dry storage area had food debris build up. 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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The hand sink was blocked at the time of the inspection by the garbage. The garbage was moved.

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 enough handwashing sinks for convenient use by employees.

Inspector’s Notes

The facility expanded their food prep area in front. They squeeze oranges and scoop soup. There was not hand sink in this area. Discontinue food prep operation in this area. Citations will be given for future repeat violations.

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

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Employees were storing personal items and on food shelves. in the front area. Store personal items away from food storage and single service areas.

In Plain English

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

Official Wording

Label all containers of food and food ingredients with their common name.

Inspector’s Notes

Bulk dry ingredient containers were not labeled with the common name of ingredients. Label.

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

Keep the plumbing system in good repair.

Inspector’s Notes

The hand sink in the kitchen was leaking. Repair.

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.

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

The back door had light coming in from the bottom. Install a new door sweep.

In Plain English

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

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Droppings were found throughout the back storage area. Have area professionally serviced.

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.

Official Wording

Protect food from miscellaneous sources of contamination.

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

Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors throughout the kitchen and side dry storage area had food debris build up. 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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The hand sink was blocked at the time of the inspection by the garbage. The garbage was moved.

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 enough handwashing sinks for convenient use by employees.

Inspector’s Notes

The facility expanded their food prep area in front. They squeeze oranges and scoop soup. There was not hand sink in this area. Discontinue food prep operation in this area.

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

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Employees were storing personal items and on food shelves. in the front area. Store personal items away from food storage and single service areas.

In Plain English

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

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

A cockroach was found in the back storage area. Have area serviced and send the 3 most resent pest control receipts to the City of Minneapolis Health Department.

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.

Official Wording

Remove all unsafe and adulterated foods from the premises.

Inspector’s Notes

A box of fruit had lemons that were rotting. Discarded. Go through food to ensure the quality is good.

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

Label all containers of food and food ingredients with their common name.

Inspector’s Notes

Bulk dry ingredient containers were not labeled with the common name of ingredients. Label.

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

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

Inspector’s Notes

The dish machine was broken at the time of the inspection. Fix. The facility was using the 3-compartment sink for washing dishes.

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 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

No paper toweling was located at the hand sink. Stock.

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

Keep the plumbing system in good repair.

Inspector’s Notes

The hand sink in the kitchen was leaking. Repair.

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.

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

The hot water was not working at the main hand washing sink in the kitchen. Repair.

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

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

The back door had light coming in from the bottom. Install a new door sweep.

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

Lettuce was measured at 45 F in the cooler in the dry storage room. Lower.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

The sink and surface sanitizer bucket was measured at 0 ppm. Dumped and refilled.

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

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

Sambusas were measured at 104 F in the front hot hold unit. Discarded. Raise hot holding unit.

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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups were a foam material. Cups must be either compostable or recyclable. Replace cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors under the fryers and behind the ice chest had food and debris build up. Deep 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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Prep tables had old food debris build up. 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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Observed food debris in the handwashing sink in the kitchen area. Ensure that the handwashing sink is used only for handwashing.

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

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Boxes of single service clam shell containers were stored directly on the floor in the back room. Store off the ground.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Coffee cups were a foam material. Cups must be either compostable or recyclable. Replace cups.

In Plain English

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

Official Wording

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

Inspector’s Notes

The floors in the back room and throughout the kitchen had food and debris build up. Deep 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.

Official Wording

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

Inspector’s Notes

The handles of the cold hold units had food and dirt build up. 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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Prep tables had old food debris build up. 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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The kitchen hand sink was blocked at the time of the inspection by a garbage and food wrap. Keep sink accessible 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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Single service cups were stored directly on the floor. Store off the ground.

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

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

Food was stored directly on the floor in the dry storage room. Store off the ground.

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

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

Sambusas measured 125 F in the front hot holding unit. Hold products are 135 F or higher. Food 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

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

Inspector’s Notes

Sauce measured at 44 F in the kitchen Horizon cooler. Lower unit.

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

The prep tables on the line were badly scorn. Replace.

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

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

The facility had thin cuts of chicken and fish. A thin tipped thermometer is needed.

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.