Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Some #6 plastic ramekins were in use. These are not recyclable or compostable, so are prohibited by Minneapolis Green To-Go ordinance. Person in Charge stated these were provided in error by supplier, and would be replaced. See Green To-Go pages for requirements and free consultation help: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
There is no min/max immersible style thermometer available to run through the dish machine and verify that the final rinse temperature is at least 160F. An alternative is to use T-strips or T-stickers with an indicator that changes color with the rinse reaches at least 160F. Provide such a thermometer or temperature indicator strips/stickers.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
Paper towels were missing from the kitchen hand sink. Employees provided napkins while waiting for paper towels to be provided.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Some #6 plastic ramekins were in use. These are not recyclable or compostable, so are prohibited by Minneapolis Green To-Go ordinance. Person in Charge stated these were provided in error by supplier, and would be replaced. See Green To-Go pages for requirements and free consultation help: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Black beans were observed in walk in cooler having not fully cooled from cooking the day prior. Beans were at temperatures between 43F - 49F. Beans were discarded to prevent the risk of bacterial intoxication. Discussed with Person in Charge and staff how using effective cooling methods can eliminate future occurrence of this violation.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Black bean had been partially cooled from the day prior in a water bath, then put warm into storage mode in deep cambro containers. This is not an effective cooling method. To cool foods effectively using the cooler, fill shallow pans no more than two inches with food. Put the pans uncovered into the cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Black bean had been partially cooled from the day prior in a water bath, then put warm into storage mode with covers. This is not an effective cooling method. Keep cooling foods uncovered until cooling is complete (food has reached 41F or below through entire product).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed twelve sauces in sixth pans kept on ice above the walk. Sauces are made in-house and most are presumed TCS based on recipe evaluation. TCS foods must be cold-held under mechanical refrigeration; substitution with ice baths is not allowed. Discussed options for counter-top refrigeration equipment; owner will be ordering necessary equipment shortly.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.