Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
Inspector’s notes
Observed several insect control devices hanging above food prep areas in back of house. Relocate these devices from over food prep areas and food equipment.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed black plastic "To Go" containers being used in establishment. Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. See attached "Green To Go" flyer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed numerous wrapped self-service cookies on top of front line display coolers. There were no labels on these cookies. A label with the following information is required if cookies, etc. are for self-service. Common name of food Ingredient list Quantity Manufacturers name and location Allergen declaration
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 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 in dispenser at back prep area hand sink. Provide and maintain paper towels at this hand 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In back prep area label bulk food bins with their contents.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed several instances of double stacking uncovered foods on back room prep table and in reach-in coolers and Coldwells. Discontinue this practice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site. Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a large whisk sitting in front counter hand wash sink. This was corrected by owner.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed a tightly covered container of rice (wrapped with plastic wrap) in glass display cooler at a temperature of 93*F. Store rice uncovered in a shallow container.
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.
Correct the following: 1) Observed a container of rice about 6 inches in depth and covered tightly with plastic wrap in front counter glass cooler at a temperature of 93*F. Cool rice in a shallow uncovered container. 2) Observed 6 cooked roast beefs sitting in a metal pan (6 inches deep) on back room prep table stacked on top of one another at temps ranging from 105*F to 92*F. Roast had been there for over an hour. When asked cook said he was going to put pan in cooler with roasts stacked on top of one another and then slice roasts the next day. Discussed with cook and roasts were separated from one another and placed in freezer until they had cooled properly.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed a build-up of mold and debris on iice machine baffle. Clean build-up of mold on baffle.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed a build-up of incrusted debris on exterior portions of large Hobart mixer. Clean and maintain in a clean condition.
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.
Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
Inspector’s notes
Observed an insect control device hanging above food prep sink. Remove this device from over food prep areas and food equipment.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted business license expired 4/1/24. Obtain and post valid business license.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode MN Rule 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed a small plastic cup laying on top of food in container of chopped cucumber / tomatoes in front coldwell unit. Discontinue this practice. Use a scoop that has a handle and store handle so that it is not in contact with the food item.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed that there were no date marks on squeeze bottles on front counter coldwell unit and on several containers of coleslaw and other prepared salads in establishment coolers. Provide datemarks as described above on TCS foods held for over 24 hours.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed several wet wiping cloths laying on prep tables and counters. Store wet wiping cloths in sanitizer buckets between use.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed a salad bar at establishment using ice instead of mechanical refrigeration. Time as Public Health Control may be used instead but approved written procedures must be approved by health department first. See TPHC procedures sent with this report. Fill out required paperwork and keep available on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
OBSERVED CHEESEBURGER AND HAMBURGER SERVED ON SITE. MENU BOARD WAS MISSING A CONSUMER ADVISORY AND DISCLOSURE IN ITS ENTIRETY. PER OPERATOR, PATRONS CAN REQUEST BURGERS TO BE UNDERCOOKED. DISCUSSED REQUIREMENTS WITH OPERATOR. GOING FORWARD, OPERATOR TO UPDATE MENUS WITH THE FOLLOWING INFORMATION: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. OPERATOR TO ASTERISK REFERENCED ITEMS, (BURGERS) ON THE MENU. AN ASTERISK CAN BE PLACED BY EACH BURGER OR NEXT TO THE HEADER TITLED BURGERS. CONSUMER ADVISORY TO BE PLACED ON ON-LINE MENU.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the ambient temperature of glass door display cooler at 48*F. Glass doors are constantly being opened and closed and doors are frequently left partially open allowing the cold air to escape the cooler. Ensure that sliding glass doors are kept closed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use ladel hanging from oven door handle. Discontinue this practice. Store utensil on a clean and sanitized surface.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed mixer to have dried up food debris on undersides of unit. Clean and maintain in a clean condition.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
OBSERVED CHEESEBURGER AND HAMBURGER SERVED ON SITE. MENUS WERE MISSING A CONSUMER ADVISORY AND DISCLOSURE IN ITS ENTIRETY. PER OPERATOR, PATRONS CAN REQUEST BURGERS TO BE UNDERCOOKED. DISCUSSED REQUIREMENTS WITH OPERATOR. GOING FORWARD, OPERATOR TO UPDATE MENUS WITH THE FOLLOWING INFORMATION: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. OPERATOR TO ASTERISK REFERENCED ITEMS, (BURGERS) ON THE MENU. AN ASTERISK CAN BE PLACED BY EACH BURGER OR NEXT TO THE HEADER TITLED BURGERS. A CONSUMER ADVISORY TO BE ADDED TO ON-LINE MENU.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean the following physical facilities: 1) Clean heavy dust build-up on ceiling panels especially beside make-up air vents. 2) Clean floors in back prep area, by 3-comp sink and under soda box rack.
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.
Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
Inspector’s notes
Observed an employee beverage being stored inside ice machine. Discontinue this practice.
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
There were no paper towels in dispenser at handsink in back prep area.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the following TCS foods at unapproved temperatures: Observed diced tomatoes at 55*F and shredded lettuce at 58*F in glass door display cooler. Observed cooler door repeatedly left wide open. Observed corned beef at 49*F in cold unit at cookline. Observed potato salad at 52*F in Arctic Air cooler and corned beef at 52*F and coleslaw at 49*F in other Arctic air cooler. Maintain all cold TCS foods at 41*F or less.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the ambient temperature of glass door display cooler at 58*F, and both Arctic Air 1-door coolers at 52*F. Recalibrate these coolers so that they maintain all TCS cold foods at 41*F or less.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
At the cookline observed container of sliced pastrami or corned beef in cold well being double stacked with the bottom of storage container laying directly on top of uncovered deli meats. Discontinue this practice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.