minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic cooler in the kitchen to be used to store cream and sauces. Stop using domestic grade equipment for food service.
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.
Observed the caulking around the kitchen handwashing sink, 3-compartment sink, and prep sink to be deteriorated. Observed the FRP at the wall corner of the kitchen entrance to be peeling from the wall. Repair these areas and keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 tongs to be stored hanging from the oven doors. Stop storing tongs this way.
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 storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Observed in-use tongs, scoops, and other utensils to be stored in room temperature water along the cookline. Stop storing utensils this way.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed restaurant to not have a device to verify the temperature of the hot water machine in the kitchen. Provide and keep a way to verify the hot water temperature (maximum temperature thermometer, temperature stickers, etc.).
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic/household refrigerator to be used to store sauces, milk, cream, and other TCS foods in the kitchen. Only use commercial-grade food equipment.
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.
Observed the caulking around the kitchen handwashing sink, prep sink, and 3-compartment sink to be deteriorated. Observed the FRP at the wall corner of the kitchen entrance to be peeling from the wall. Observed a broken floor tile by the mop sink. Repair these areas and keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 tongs to be stored while hanging from the oven doors. Stop storing tongs this way.
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 storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Observed in-use tongs, scoops, and other dispensing equipment to be stored in room temperature water. Stop storing utensils this way.
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.
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 black plastic containers to be used for takeout orders. Black plastic is not recyclable and is not allowed under the Green-to-Go ordinance. A flyer for the Green-to-Go ordinance will be included in this report. Make sure that 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.
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 beef sauce and guata sauce in the walk-in cooler to not be datemarked. Per Person-in-Charge, these sauces were made the previous day. Make sure that TCS foods being held for more than 24 hours are datemarked.
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.
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 moving from different areas of the kitchens, handling different food types, and switching gloves without washing their hands. Person-in-Charge was informed of the observation. Resources on handwashing will be included in this report. Make sure that employees wash their hands when required by this 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print, maintain, and keep an employee illness log at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Observed Person-in-Charge to be unable to identify employee illnesses that must be reported to the health department. Make sure that all managers and Persons-in-Charge to be aware of the reportable illnesses (Hepatitis A, e. Coli, Norovirus, Salmonella, Shigella).
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed the restaurant to not have a device to verify the temperature of the hot water dish machine in the kitchen. Provide and keep a way to verify the hot water in the dish machine (maximum temperature thermometer, temperature stickers, etc.).
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.
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 there to be no approved mop sink in the basement, where food was being stored. Submit a plan review to install an approved mop sink.
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 food products to be stored in the basement. The basement does not have approved floors, walls, or ceilings. Only store food in areas that have approved floors, walls, and ceilings.
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.