19 nov 2025 · Routine
Complete
- Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Nota del inspector (en inglés): There is a burger special on the menu where the customer can choose how well done the burger is. There was no consumer advisory on the menu warning customers of the potential risk of eating raw or undercooked ground beef with the burger special. Provided consumer advisory guidance document with emailed report. Provide a consumer advisory and asterisk the products that have foods that are served raw or undercooked or contain raw or undercooked ingredients. Maintain with each menu change. - Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nota del inspector (en inglés): There was no sign at the main handwash sink and the adjacent handwash sink in the kitchen area notifying employees to wash hands. Provided a sign from the City of Minneapolis website for operator to post at handwash sink, or they could provide their own sign of choice. Post handwash signs at all handwash sinks reminding employees to wash their hands. - Menor Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Nota del inspector (en inglés): Vent hoods were not properly functioning at the time of inspection. When staff were cooking raw beef on the grill, the smoke and grease was observed wafting outside the hood onto the ceiling nearby. Owner called landlord, who came out on site to order repairs for the hoods. Discontinue cooking with grease producing foods until vent hoods are fixed and are functioning properly. Maintain vent hoods in good working condition at all times. - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Nota del inspector (en inglés): Wet mop was observed stored in mop bucket after being used. Discussed with owner that mop should be hung to dry after being used so that it does not get sour and attract pests. Owner hung mop to dry immediately. Hang mops to dry after being used. - Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Nota del inspector (en inglés): Facility is using a non-continuous cooking procedure for raw steak without a written plan. Discussed that there is a process for cooking foods in a non-continuous cooking manner and that there needs to be a written plan. Provided non-continuous cooking plan template with emailed report. Choose one of the two options: 1. Complete the non-continuous cooking plan, submit to inspector for approval and once plan is approved, then non-continuous cooking can be done according to the written plan. 2. Discontinue non-continuous cooking procedures and fully cook all raw animal products. - Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Sliced Tomatoes (62F), Cooked onions (58F), Red Jam (56F) and Spicy Mayo (52F) were observed being deliberately held out of temperature control in a bus tub of melted ice on top of the Counter Cooler next to the grill. Discussed with owner that this is not an approved way to cold hold foods. Foods were placed out 2 hours prior to inspection, so a discard time was set for 2 hours later to correct the violation. Maintain all cold TCS foods at 41F or below at all times under mechanical refrigeration. - Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): The owner is the designated Certified Food Protection Manager (CFPM). After looking up their name in the State of Minnesota registry, it was not found. Discussed with owner that they need to register with the State of Minnesota and have the State of Minnesota certificate to be the CFPM. Provided link to register on State portal with emailed report. Once certificate is obtained, post in establishment for inspectors to verify during inspections.