minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls throughout the deli and by the mop sink to be soiled. Clean and keep physical facilities clean.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a sanitizer bucket to be stored in the basin of the kitchen handwashing sink. The bucket was removed during inspection. Make sure handwashing sinks remain accessible and are only used 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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for a minimum of 20 seconds.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides/backs of the fryers to be heavily soiled. Clean and keep equipment clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls throughout the deli and by the mop sink to be soiled. Observed the floors behind the grill and fryers to be soiled. Clean and keep physical facilities clean.
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 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed employee to not be able to describe a clean-up procedure for a vomit/diarrhea incident. A clean-up procedure will be included in this report. Print and train employees on the clean-up of a vomit/diarrhea incident.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a sanitizer bucket to be stored in the deli handwashing sink and candy buckets being stored in the dish area handwashing sink. Items were removed during inspection. Make sure handwashing sinks are accessible and only used 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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hoof filters to be heavily soiled. Clean and keep clean.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
While wearing gloves, observed employee to work the cash register, handle the phone, leave and reenter the deli, and handle raw shrimp without switching their gloves. Employee was instructed to switch gloves and wash their hands. Make sure that single-use gloves are changed after they have been contaminated.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed bleach sanitizer in the deli to only be rated for laundry/household use. Replace and make sure any bleach used is rated for food contact surfaces.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no thermometer onsite. Provide a thermometer to monitor internal temperature of food products.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept at the deli. An employee illness log will be included in this report. Print and keep employee illness log available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed the 3-compartment sink to be used as storage and observed no evidence that food contact utensils were properly washed, rinsed, and sanitized. Employees were shown how to properly set up the 3-compartment sink and how to wash, rinse, and sanitize equipment. Make sure food contact surfaces are washed, rinsed, and sanitized.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit onsite. Have an appropriate sanitizer test kit.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Observed there to be no Person-in-Charge present during inspection. There wasn't anybody that was properly trained to manage food safety risk factors. Make sure a knowledgeable Person-in-Charge is present during all hours of operation.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the grill table and the sides of the fryers to be soiled. Clean and keep equipment clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling tiles and vents in the deli to be dusty and soiled. Clean and keep physical facilities clean.
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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly rinse hands for a few seconds. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure employees wash their hands for a minimum of 20 seconds.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no procedure for the clean-up of a vomit/diarrhea event at the deli. A written procedure was left at the deli during inspection. Keep this procedure at the deli and train employees on it.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the grill table and the sides of the fryers to be soiled. Clean and keep equipment clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling tiles and vents in the deli to be dusty and soiled. Clean and keep physical facilities clean.
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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly wash their hands for a few seconds before returning to work. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure that employees wash their hands for a minimum of 20 seconds.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to answer the deli phone, change gloves, and then return to work without washing their hands. Employee was instructed to wash their hands and then put on new gloves. Make sure employees wash their hands according to above code.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no food thermometer at the deli. Make sure a thermometer is kept in the deli to measure internal temperatures of food items.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no policy/procedure to clean-up a vomit/diarrhea event at the deli. A vomit/diarrhea clean-up procedure will be included in this report. Keep and train employees on proper procedures for the clean-up of a vomit/diarrhea event.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam containers to be used for takeout containers. Styrofoam is not recyclable and is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout containers are allowed under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 multiple high priority violations from the previous report to not be corrected. Make sure that there is an active oversight of the deli to control food safety hazards.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood filters to be heavily soiled. Clean and keep hood filters clean.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the grill table and the sides of the fryers to be soiled. Clean and keep equipment clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the grill table and the fryers to be soiled. Clean and keep physical facilities clean.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed seasoned chicken in the lowboy cooler to be in a covered container. Per Person-in-Charge, the chicken was mixed/seasoned earlier in the day. The container of chicken was uncovered and placed in the walk-in cooler for the rest of the cooling process. Make sure containers of cooling TCS foods are uncovered to help the cooling process.
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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly wash their hands for a few seconds before returning to work. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure that employees wash their hands for a minimum of 20 seconds.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee work the cash register, handle money, put on gloves, and then start to work with food without washing their hands. Employee was instructed to wash their hands prior to putting on gloves. Make sure that employees wash their hands after switching tasks or after hands have become contaminated.
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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed dirty containers that used to hold raw chicken to be stored in the prep sink. Employee was instructed to move dirty containers to the 3-compartment sink and to wash, rinse, sanitize prep sink to prevent potential contamination of ready-to-eat foods. Make sure that dirty food containers/utensils are not stored in the prep sink.
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 only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed facility to be using household bleach as a food contact sanitizer. Person-in-Charge was informed of the violation. Make sure that bleach for food surface sanitizing is marked as food-grade.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no food thermometer kept at the facility. Make sure a thermometer is kept at the facility to check food temperatures.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept at the facility. An employee illness log will be included in this report. Keep and maintain an employee illness log at the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no policy/procedure to clean-up a vomit/diarrhea event at the facility. A vomit/diarrhea clean-up procedure will be included in this report. Keep and train employees on proper procedures for the clean-up of a vomit/diarrhea event.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam containers to be used for takeout containers. Styrofoam is not recyclable and is disallowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure all takeout containers are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 multiple food safety risk factors to be out of control during inspection (including handwashing, cooling, and sanitizing of food contact surfaces). A daily food safety checklist and a link to the City of Minneapolis Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety risk factors during hours of operation.
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.