Routine
May 2, 2025
Official score: 88 · Understand this area’s scale
9 recorded violations
Official wording
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed an overall ack of managerial control by the person in charge. The PIC must ensure proper sanitizing of equipment and utensils, proper handwashing and provide customers with safe handling instructions on raw meat.
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.
More about handwashing problemsOfficial wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed no handsoap at handsinlk. PIC correxted this onsite and replaced the soap supply.
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.
More about handwashing problemsOfficial wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cardboard and plywood lining the shelves fin the freezer, meat prep and storage. Observed a gunny sack and crates being used in the cooler for shelving. Remove the wood, cardboard, milk crates and other non-food grade items and replace with a smooth plastic, dunnage racks or similar.
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.
More about cleaning or sanitizing problemsOfficial wording
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
Inspector’s notes
Observed several employee personal items stored on and within the food and equipment shelving. Remove the personal items and place them in designated lockers or shelving.
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.
More about food not protected from contaminationOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the fan guard in the cooler heavily soiled. Clean more frequently to avoid the accumulation.
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.
More about cleaning or sanitizing problemsOfficial wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Observed the need for a covered waste can within the restroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw meat thawing in a box next to the raw ready to eat vegetables. This was discussed and the PIC moved the raw veg to the shelf above the meat. Corrected onsite.
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.
More about food not protected from contaminationOfficial wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Observed the equipment used in the meat market NOT being cleaned every 4 hours. This was discussed in detail with the pic and the 3-comp sink was prepared for the cleaning of the saw and cutting boards. All surfaces of the equipment must be cleaned in place or within the 3-comp sink every 4 hours if used. Corrected onsite.
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.
More about cleaning or sanitizing problemsOfficial 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 packaged meat being sold without the safe-handling instructions. This was discussed and an example was shown to the person in charge. An example of the instructions was provided with this 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.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, May 2, 2025 · Original Source