minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed meats cut and packaged in meat cutting area were missing labels. Ensure common name of food, address of where food was packaged, and all required information is on the label of foods offered for self-service. PIC stated label maker is being repaired today.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log available for review at time of inspection. Emailed with reports. Ensure an illness log is kept on site to record employee illness symptoms as it pertains to foodborne illness.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed frozen cut meat for sale in display freezer without the proper labeling. Ensure all food is properly labeled. Raw meats shall have safe handling instructions printed on label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Observed facility has added walls and layout of food prep and meat market area with unapproved finishes. Ensure food plan is submitted prior to changes.
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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed two long metal barrier on the ground in meat cutting area. Ensure floors and finishes are smooth and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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
Observed paper towels missing from hand sink in meat cutting area. Ensure each hand sink has a supply of disposable paper towels or other approved hand drying device.
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.
Observed no soap at the hand sink in meat cutting area. Ensure soap is available at each hand washing sink
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed meat cutting equipment inside hand washing sink. Ensure hand washing sinks are available at all time for hand washing. Ensure nothing is stored in the sink or blocking access to the sink to promote good hand washing practices. At time of inspection PIC moved the items.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed meats cut and packaged in meat cutting area were missing labels. Ensure common name of food, address of where food was packaged, and all required information is on the label of foods offered for self-service. Emailed labeling information with report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log available for review at time of inspection. Emailed with reports. Ensure an illness log is kept on site to record employee illness symptoms as it pertains to foodborne illness
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed frozen cut meat for sale in display freezer without the proper labeling. Ensure all food is properly labeled. Raw meats shall have safe handling instructions printed on label
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed meat slicer, knives and grinder with food debris after being cleaned. Ensure all food-contact equipment is maintained clean. PIC began cleaning at time of inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Observed facility has added walls and layout of food prep and meat market area with unapproved finishes. Ensure food plan is submitted prior to changes.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed prep tables, sinks, and other equipment with the protective stickers on the stainless steel surfaces. Ensure all non-food contact surfaces are smooth and easily cleanable. At time of inspection food employee started to remove the stickers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed wood trimming glued to floor in meat cutting area. Observed walls with exposed, unpainted wood. Ensure floods, walls, and ceilings are smooth and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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
There were no paper towels at meat room handwash sink. Provide paper towels in dispenser at handsink.
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.
There was no soap in dispenser at meat room handsink. Provide and maintain soap in dispenser.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
All sorts of odds and ends were being stored in meat room handwash sink. Discontinue this practice. Keep hand sink accessible for handwashing.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
In reach-in freezer observed unlabeled frozen foods such as fish, goat meat and chicken in ziplocked plastic bags, plastic bags and cardboard boxes. Label all items as required.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
There were no labels on frozen food items in reach-in freezers. Fish, chicken and goat meat contained no labels. Provide identification labels as described above.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.