Food Establishment

Camden Tavern & Grill

4601 LYNDALE AVE N MINNEAPOLIS, MN 55412

0

Critical Violations 2012

Inspection Date Inspection No. License No. Kind of Inspection Inspection Purpose Critical Violation / Finding / Order
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL The licensee must require food employees to report to the person-in- charge information about their health as it relates to foodborne illness. Minnesota Rule 4626.0040
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Discontinue consuming food, use of an unapproved beverage containers, or use of tobacco in any form in food preparation or utensil washing areas. MN Rule 4626.0105
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Separate raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat foods. MN Rules 4626.0235
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm and a minimum temperature of 75 degrees F (24 degrees C) for water with a pH of eight or less or a minimum temperature of 100 degrees F (38 de
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Cool cooked potentially hazardous food:1. From 140 degrees F (60 degrees C) to 70 degrees F (21 degrees C) within two hours; and 2. From 70 degrees F (21 degrees C) to 41 degrees F (5 degrees C) or below, within four hours to prevent microbial growth in t
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration, to prevent bacterial growth and/or toxin production. MN Rule 4626.0395
May 7, 2013 668866 50187 Risk Based Inspection Routine CRITICAL Clearly label with the common name of the product, all spray bottles and other working containers containing cleaners, sanitizers, and other poisonous or toxic materials taken from bulk supplies. MN Rule 4626.1595
May 7, 2013 668866 50187 Risk Based Inspection Routine No Cool potentially hazardous food by: 1. placing the food in loosely covered shallow pans; 2. separating the food into smaller or thinner portions; 3. using rapid cooling equipment; 4. food agitation in an ice bath; 5. using containers that facilitate heat
May 7, 2013 668866 50187 Risk Based Inspection Routine No Provide a temperature measuring device located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. MN Rule 4626.0620
May 7, 2013 668866 50187 Risk Based Inspection Routine No Replace food measuring thermometers that are not accurate to plus or minus 2 degrees F. MN Rule 4626.0555
May 7, 2013 668866 50187 Risk Based Inspection Routine No Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution. MN Rule 4626.0815
May 7, 2013 668866 50187 Risk Based Inspection Routine No Provide an appropriate test kit to accurately measure sanitizer concentration. MN Rule 4626.0715
May 7, 2013 668866 50187 Risk Based Inspection Routine No Clean all nonfood contact surfaces of equipment at a frequency to preclude accumulation of soil residues. MN Rule 4626.0855
May 7, 2013 668866 50187 Risk Based Inspection Routine No Post in the food preparation area visible to all employees an approved chart illustrating an approved emergency first aid procedure for choking. MN Rule 4626.1825
May 7, 2013 668866 50187 Risk Based Inspection Routine No Hang mops to dry after each use and do not store mops in a manner that will soil walls, equipment, or supplies. MN Rule 4626.1540
May 7, 2013 668866 50187 Risk Based Inspection Routine No Protect the outside openings of the food establishment by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch) or using other effective means. MN Rule 4626.1395