16 sept 2026 · Routine
Complete
- Importante 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 person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Nota del inspector (en inglés): Person in Charge (PIC) could not describe employee illness symptoms that must be reported to the PIC, such as vomiting and diarrhea, and did not know that an employee ill with vomiting and diarrhea cannot return to work until they are free of symptoms for 24 hours. PIC must be able to describe a food worker illness policy that meets these requirements. Attached with this report will be resources from the City of Minneapolis website to utilize. - 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): Establishment did not have an employee illness log onsite upon request. An employee illness log will be provided with this report, keep the physical copy onsite and use it to record employee illness symptoms. - 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 a squeeze bottle of hot honey sauce containing fresh minced garlic on a prep table at room temperature. Cut garlic is a TCS food, so it must be kept under temperature control to prevent the growth of harmful bacteria. The bottle of hot honey sauce was discarded during inspection and remade. During a conversation with the PIC, two options were discussed for the sauce: 1) To keep the hot honey sauce out at room temperature, substitute the fresh minced garlic with garlic powder, or; 2) keep the hot honey sauce under mechanical refrigeration at 41F or colder. Use one of these options moving forward and keep cold TCS foods at 41F or colder. - Importante 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): Have hand soap at all handwashing sinks.
Nota del inspector (en inglés): The handwashing sink next to the cash register was missing hand soap. Even if the handwashing sink is not used frequently, it must be stocked. PIC stocked the hand sink with soap during inspection. Keep all hand soap at all handwashing sinks.