28 oct 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 the establishment did not have an MDH-certified Food Protection Manager (CFPM) for this location with a certificate posted onsite. The MOD was instructed to ensure they employ an MDH-certified CFPM as soon as possible and that their certificate is posted onsite once obtained. The MOD was also reminded that the designated CFPM cannot serve as the CFPM for another store or location. - 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 several TCS foods (chicken at 48°F and ground beef at 47°F) in the walk-in cooler with temperatures above the maximum allowed of 41°F. The manager on duty (MOD) was instructed to adjust the cooler temps immediately and ensure it reaches 41°F or below within 2 hours. If not, all products must be moved to functioning coolers and the walk-n taken out of service until repaired. MOD was also advised to discard any TCS foods held above 41°F for more than 4 hours. - Crítica Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Separate raw animal foods from ready-to-eat foods.
Nota del inspector (en inglés): Observed raw ground beef stored above cooked and ready-to-eat (RTE) foods in the walk-in cooler. The MOD was instructed to correct this immediately and ensure staff do not store raw animal foods next to or above cooked or RTE foods in coolers. - 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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nota del inspector (en inglés): Observed the establishment did not have suitable test strips or a thermometer to manually verify the internal surface temperature of the high-temp dishwasher. The MOD was instructed to provide appropriate test strips or a thermometer and ensure staff use them at least once daily to confirm the dish machine reaches the required 160°F internal surface temperature. - 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): LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Nota del inspector (en inglés): Observed the establishment is operating this new 2nd-floor location without an approved food license. Management believed the existing 1st-floor restaurant license covered this space since both are owned and operated by the same entity. Explained to the MOD that, per clarification from the City’s Business Licensing management, a separate food license is required for the new 2nd-floor space. Informed the MOD they MUST apply for a restaurant license as soon as possible, and to contact their area Business Licensing (BL) inspector for any questions related to this requirement. The BL inspector's contact info are: Kris Stichter, Lead Inspector Business Licensing Division 612-673-2593 Kristina.Stichter@minneapolismn.gov