Cuchillo: inspecciones de salud – Minneapolis, MN

Historial de inspecciones

6 ago 2026 · Routine

Complete

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): Observed SevSafe certification in establishment which was acquired in 2022 and expires in December 2027. Informed that certification from course must be registered with the state of MN to meet CFPM employment requirements. The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Redo the course and register using the link provided within 6 months: Initialand Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MNDept. of Health
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 license must be posted where it can be easily seen.
Nota del inspector (en inglés): Observed no business license on site. Keep license where it can be easily accessed upon request.
Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Keep a log to record employee illness symptoms. Have it available upon request.
Nota del inspector (en inglés): I observed no illness log on site. Keep a log to record employee illness symptoms and have it available upon request.

3 sept 2025 · Routine

Complete

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): Observed only the training section of the requirements fulfilled by the CFPM. Use the following website to fulfill the final requirement online only: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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): 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
Nota del inspector (en inglés): Observed the handsink water temperature at 145F. Lower the temperature to 130F or less.

27 abr 2024 · Routine

Complete

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): There is no state certified food protection manager, but the person in charge of the truck did take the correct CFPM class and obtained the class certificate. To become state-certified, the class certificate must be mailed to Minnesota Department of Health (MDH) with the application form and filing fee within six months of taking the class. When the class is taken again, be sure to mail the class certificate to MDH. Find application forms and mailing information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Nota del inspector (en inglés): A wooden cutting board was observed in use as a covering over part of the 3-comarpartment sink to put equipment on (not for placing food directly on). The wood is absorbent and not easily cleanable. Remove the wood cutting board from the truck.
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): Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Nota del inspector (en inglés): This violation is for improper cooling temperatures and times. Hotels pans of cooked chicken and cooked beef, which had been cooked at the commissary the night before were observed in deep hotels pans in the refrigerator - still not cooled from last night. Chicken was observed at 60F on the center of the container and 55F around the edges - showing that the inside portions were insulated from cooling. Beef had been cut into cubes this morning and returned to the hotel pan. All the beef portions were 50F. Person in Charge discarded both beef and chicken due to the risk of it causing bacterial intoxication illness. Based on conversation and observation, the chicken and beef had been placed warm into deep hotels pans, at least six inches deep, and put into the walk-in cooler. This is not an effective method of cooling. Inspector and person in charge discussed how cooked foods should be cooled in shallow pans not deeper than two and a half inches, or spread out on sheets not thicker than two and a half inches to cool effectively and keep the food safe. During cooling, food can be left fully uncovered.
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 effective cooling methods to cool TCS foods.
Nota del inspector (en inglés): This violation is for improper cooling methods. Hotels pans of cooked chicken and cooked beef, which had been cooked at the commissary the night before were observed in deep hotels pans in the refrigerator - still not cooled from last night. Chicken was observed at 60F on the center of the container and 55F around the edges - showing that the inside portions were insulated from cooling. Beef had been cut into cubes this morning and returned to the hotel pan. All the beef portions were 50F. Person in Charge discarded both beef and chicken due to the risk of it causing bacterial intoxication illness. Based on conversation and observation, the chicken and beef had been placed warm into deep hotels pans, at least six inches deep, and put into the walk-in cooler. This is not an effective method of cooling. Inspector and person in charge discussed how cooked foods should be cooled in shallow pans not deeper than two and a half inches, or spread out on sheets not thicker than two and a half inches to cool effectively and keep the food safe. During cooling, food can be left fully uncovered.

Los registros provienen de Minneapolis Health Department. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.