Restaurant · Minneapolis, MN

Holiday Stationstore #404

601 5th St N

Última inspección: 8 may 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

8 may 2026 · Routine

Complete

Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Nota del inspector (en inglés): Quat sanitizer bucket was measured at 500PPM at the time of inspection. The sanitizer is a manual mix that requires a range of 200-400PPM. Discussed with Manager that sanitizer bucket was being mixed to a level that is too strong. If sanitizer is too strong, it can leave a chemical residue on food contact surfaces. Manager diluted sanitizer bucket to 400PPM. Retrain staff to mix sanitizer buckets to safe and effective range of 200-400PPM to be within safe and effective level.
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 Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training and supervision of food workers; to inspect daily operations to make sure food workers follow safety policies and procedures; and to take corrective actions as needed to protect the consumer.
Nota del inspector (en inglés): At the time of inspection, there was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Provided informational link and portal address for designated CFPM to sign up when they have completed an approved course and passed the exam. Follow instructions on link to complete CFPM requirement. Once CFPM certificate is obtained from State of Minnesota, post certificate in establishment for inspectors to verify during inspections. https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

14 abr 2025 · Routine

Complete

Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Nota del inspector (en inglés): Quat sanitizer for the 3 basin sink was measured at 500PPM at the time of inspection. The sanitizer is a manual mix that requires a range of 200-400PPM. Discussed with Manager that sink is being mixed to a level that is too strong. Manager diluted sink to 400PPM, which is within range. Sanitizer bucket that is also manually mixed by staff in the prep kitchen area was measured at 500PPM at the time of inspection. Manager diluted bucket to 400PPM within the specified range of product label. Retrain staff to mix sanitizer to safe and effective concentration of 200-400PPM and monitor sanitizer concentration with test kit.
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 handwash sign posted at the handwash sink in the main kitchen area. Provide a sign to notify employees to wash hands at designated sink.
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): Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nota del inspector (en inglés): Quat sanitizer in wiping cloth bucket was measured at 0PPM at the time of inspection. Discussed with manager that sanitizer concentration label requires safe and effective range of 200-400PPM. Ensure that sanitizer bucket is always within safe and effective range and maintain. Change or refresh sanitizer buckets as frequently as needed to remain within safe and effective range.

15 abr 2024 · Routine

Complete

Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Nota del inspector (en inglés): Quat sanitizer with label indicating 200-400PPM use was measured in sanitizer buckets at 500PPM at the time of inspection. Manager diluted sanitizer buckets to 400PPM immediately. Reduce amount of sanitizer used in bucket mixtures to make sure that it is in safe and effective range. Retrain staff to measure sanitizer concentration with test kit with each bucket to ensure it is within range according to manufacturer use instructions. Maintain quat sanitizers according to label requirements at all times.

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.