House Of Sambus: inspecciones de salud – Minneapolis, MN

23 mar 2026 · Follow-Up

Complete

Importante 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): Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Nota del inspector (en inglés): There are large pans being used in food preparation tasks that the 3 basin sink is not able to submerge at least half of the pan in the sink basin due to the size of the pans. Discussed with Person In Charge that to adequately sanitize all dishes, they must fit in the sink and/or be able to be fit halfway into the sink basin. Choose 1 of the following options moving forward: 1. Reduce the size of pans being used on site 2. Install a larger 3 basin sink to accommodate the largest pans used in the establishment.
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 was no individual that was certified as a Certified Food Protection Manager (CFPM) at the time of the inspection. Provided information on CFP requirements with Welcome Packet that was provided during inspection and will provide link to CFPM portal for designated individual to register as a CFPM when they complete an approved course. Provide one CFPM for the establishment to supervise daily food preparation activities. Once CFPM certification is obtained through the State of Minnesota, post certificate in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.
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): Keep the physical facilities in good repair.
Nota del inspector (en inglés): The plumbing beneath the handwashing sink and the 3 basin sink was observed missing pipe collars between the pipe and wall, leaving holes. Seal these holes between the plumbing pipes and the walls with pipe collars to prevent pests from getting in between the walls or coming into the establishment through this avenue.
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): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Ground beef was observed holding out on the counter top at 69F at the time of inspection. It was found that this food is cooked on site and then cooled to room temperature before being used as an ingredient in sambusas. Discussed with owner that foods cooked on site should be cooled down in the coolers before being used as an ingredient in a food that is going to be cooled if the food is not going to be prepared quickly. Instructed staff to place ground beef into the cooler to cool to 41F or lower. Retrain staff to maintain food hot or fully cool, and to keep foods out of the danger zone above 41F and below 135F as much as possible when preparing foods.

9 mar 2026 · 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 effective cooling methods to cool TCS foods.
Nota del inspector (en inglés): Sambusas prepped earlier that morning were observed improperly cooling in the Reach In Cooler being covered with a layer of cling film, cloth and then a metal lid covering the products. Discussed with Person In Charge that the sambusas are not effectively cooling with all the layers of coverings. Showed Person In Charge that removing all the coverings allows air to get to the food product and allow it to cool more rapidly and safely. Person In Charge removed all the coverings so that the products could cool uncovered. Retrain staff to use rapid cooling methods and to cool foods uncovered.
Crítica 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 workers must wash their hands before starting food preparation tasks.
Nota del inspector (en inglés): Food employee was observed bringing garbage closer to prep table with gloved hands, then proceeded to continue food preparation tasks. Inspector interrupted tasks and instructed staff to remove gloves, wash hands and put on a new pair of gloves before beginning food preparation. Discussed with Person In Charge that when staff contaminate gloves by touching garbage, sanitizer, etc, they must remove and discard gloves, wash hands and then use a new clean pair of gloves with food preparation tasks to keep the food uncontaminated. Retrain staff to wash hands between tasks and before food preparation. Monitor and correct staff who deviate from these safe food practices.
Importante 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): Have a test kit for the type of sanitizer used.
Nota del inspector (en inglés): There was no bleach sanitizer test kit on site to measure chlorine sanitizer at the time of inspection. Provide test kit and maintain on site to use with chlorine sanitizer to ensure that it is used at safe and effective levels.
Importante 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): Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Nota del inspector (en inglés): There are large pans being used in food preparation tasks that the 3 basin sink is not able to submerge at least half of the pan in the sink basin due to the size of the pans. Discussed with Person In Charge that to adequately sanitize all dishes, they must fit in the sink and/or be able to be fit halfway into the sink basin. Choose 1 of the following options moving forward: 1. Reduce size of pans being used on site 2. Install a larger 3 basin sink to accommodate the largest pans used in the establishment
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 was no individual that was certified as a Certified Food Protection Manager (CFPM) at the time of inspection. Provided information on CFPM requirements with Welcome Packet that was provided during inspection and will provide link to CFPM portal for designated individual to register as a CFPM when they complete an approved course. Provide one CFPM for the establishment to supervise daily food preparation activities. Once CFPM certification is obtained through the State of Minnesota, post certificate in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.
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): Keep the physical facilities in good repair.
Nota del inspector (en inglés): The plumbing beneath the handwash sink and the 3 basin sink was observed missing pipe collars between the pipe and wall the holes. Seal this hole between the plumbing pipes and the walls with pipe collars to prevent pests from getting in between the walls or coming into the establishment through this avenue.

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.

House Of Sambus

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