13 ago 2026 · Routine
Complete
- 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): Observed the upper and outer portions of raw chicken at the spicy breading station above 41F at 44F. The elevated temperature was due to the chicken being double panned in the unit, with air around the inner pan and it being in contact only with the cold pan on the bottom. Person in Charge had employee move the chicken to a nearby refrigerator to re-cool. Person in Charge retrained employees to not double-pan the chicken. Also observed pimento cheese and sliced tomatoes in the center line prep cooler above 41F. The outer portions were warmer than the inner portions, indicating they had been warming up since being removed from the walk-in and placed in this unit. Pimento cheese was moved to a cooler unit to re-cool. Take actions to maintain TCS foods in this unit at 41F or below: reduce setting, keep staging time very short, keep covers on the items in the prep cooler until busy time, and take internal temperatures regularly. The final cold holding item is that under new ownership, a new variance is required for use of the non-mechanical breading stations. Complete a variance request form and send to Janna.Beard@minneapolismn.gov. - Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Nota del inspector (en inglés): Raw pooled eggs were being managed using Time as a Public Health Control rather than mechanical refrigeration. However, the written procedures for TPHC in the company software system called for using time stickers with discard at four hours. This sticker was not on the pooled egg container. Follow the written TPHC the company has developed by clearly marking the time the pooled eggs need to be discarded, should they not be used. - 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): No information on a Minnesota Certified Food Protection Manager was available. Provide a MN CFPM. The process involves taking an approved class and test, then using the class certificate to apply to the Minnesota Department of Health for the state certification. See https://www.health.state.mn.us/communities/environment/food/cfpm/index.html