Avivo

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

A plumbed ice machine was installed without approval in the facility and there is no warewashing sink available to wash, rinse and sanitize the utensils and components at the time of inspection. Provide a 3 basin sink. Plans will need to be submitted to the City of Minneapolis and approved prior to installing a 3 basin sink for warewashing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

An ice machine was observed on site and coffee is made in the employee break room for clients. There is no handwashing sink for handling ice or preparing the brewed coffee for clients. Install a handwashing sink in the area where food/drink is prepared or served. Plans will need to be submitted to the City of Minneapolis and approved prior to installation.

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.

Official wording

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

A plumbed ice machine is on site with no method to wash, rinse and sanitize parts or scoops/utensils. Coffee is also made on site for clients. These processes require a 3 basin sink and handwashing sink to be set up in the prep area. Submit plans to the City of Minneapolis before installing any of the required plumbed equipment. Submit plans using this link: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no Certified Food Protection manager C(FPM) for the establishment to oversee receiving hot foods and hot holding. Complete a food safety course that is approved by the State of Minnesota and then apply with a copy of the Certificate to register as a CFPM with the State of Minnesota. Provided link for CFPM portal for operator to apply with emailed report. Link also provided below: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Once the registration with the State of Minnesota is complete and certificate is received, post certificate in establishment for inspectors to verify during inspections.

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.

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Chicken Pasta lunch was measured hot holding at 128F in the Warming Unit at the time of inspection. Person In Charge turned up the temperature on the unit and a discard time was set for 4 hours from the time the food had been delivered. Retrain staff to monitor and hold food at 135F or higher for safe and proper hot holding procedures.

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.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

A plumbed ice machine was installed without approval in the facility and there is no warewashing sink available to wash, rinse and sanitize the utensils and components at the time of inspection. Provide a 3 basin sink. Plans will need to be submitted to the City of Minneapolis and approved prior to installing a 3 basin sink for warewashing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

An ice machine was observed on site and coffee is made in the employee break room for clients. There is no handwashing sink for handling ice or preparing the brewed coffee for clients. Install a handwashing sink in the area where food/drink is prepared or served. Plans will need to be submitted to the City of Minneapolis and approved prior to installation.

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.

Official wording

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

A plumbed ice machine is on site with no method to wash, rinse and sanitize parts or scoops/utensils. A three compartment sink is required to wash, rinse and sanitize all of these parts/utensils and plans will need to be submitted to the City of Minneapolis before installing. Install a 3 basin sink to wash, rinse and sanitize these parts.

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no Certified Food Protection Manager (CFPM) for the establishment to oversee receiving hot foods and hot holding. Complete a food safety course that is approved by the State of Minnesota and then apply with a copy of the Certificate to register as a CFPM with the State of Minnesota. Provided link for CFPM portal for operator to apply to with emailed report and below. Once the registration with the State of Minnesota is complete and certificate is received, post certificate in establishment for inspectors to verify during inspections. https://mn-mdh.portal.opengov.com/categories/1087/record-types/6498

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.

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Egg bacon breakfast and chicken pasta lunch were observed improperly hot holding in the Warming Unit at 121F and 122F respectively at the time of inspection. Warming unit was set to 140F holding temperature, which may not be hot enough to properly hot hold the foods at 135F or higher with how frequent the warmer is opened and closed by clients. Recommended person in charge set a higher holding temperature and ordered a discard on the breakfast items since it was not known how long that they had been held out of temperature, and they had been in the unit for more than 6 hours. A discard time was set for 4 hours from the time that the lunch had been delivered for the chicken pasta lunch.

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.

Official wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Mouse droppings were observed under a few shelves in the secured Cooler Room at the time of inspection. Clean these areas and see if the droppings come back, and if they do, contact the routine pest control company that provides service to the facility and have them increase their services until pest presence is resolved. An exterior door to the Cooler room was observed with a significant space between the floor and the bottom of the door. This could be contributing to the pest presence issue. Provide a tighter fit between the floor and door section so that small pests cannot enter the premise through this area.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

There is a plumbed coffee machine onsite with no method to wash, rinse and sanitize parts of the coffee machine. A three compartment sink will need to be installed to wash, rinse and sanitize the coffee machine parts. Plans will need to be submitted to the health department before installation.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

A plumbed coffee and ice machine were installed and there is no handwashing sink required for this type of food/drink preparation. A handwashing sink is required in this area. Plans will need to be submitted to the health department for installing a handwashing 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.

Official wording

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

A plumbed coffee machine and ice machine were installed without submitting plans to the health department. A three compartment sink and handwashing sink need to be installed to support this equipment. Finishes for floors, walls and ceilings where the equipment is installed need to be approved. Submit plans for the previously installed items and the newly required items. Guidance on how to submit plans provided with emailed report.

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no Certified Food Protection Manager (CFPM) certificate for the establishment to oversee receiving hot holding temperatures, monitoring hot holding temperatures of foods. Complete a food safety course that is approved by the State of Minnesota (MN) and then apply to be registered as a CFPM by the State of MN. Information on how to become a CFPM and application was provided with emailed report. Employ a CFPM and maintain certification current at all times. Post certificate in establishment so that it can be reviewed by inspectors during inspections.

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.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

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.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

There is a plumbed coffee machine on site and no method to wash, rinse and sanitize parts of the coffee machine. A three compartment sink is required to wash, rinse and sanitize parts of the coffee machine and will need plans to be submitted to the City of Minneapolis before installing. Install a 3 basin sink to wash rinse and sanitize parts of the coffee machine.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

A plumbed coffee machine and ice machine were installed and there is no handwashing sink. A handwashing sink is required in this area. Plans will need to be submitted to the City of Minneapolis before installation.

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.

Official wording

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

A plumbed coffee machine and ice machine were installed without submitting plans to the City of Minneapolis. Submit plans to the City of Minneapolis before installing the required handwash sink and 3 compartment sink. Finishes for floors, walls and ceilings where the equipment is installed need to be approved. Submit plans for the previously installed items and the newly required items. Guidance of plan submission was provided with emailed report.

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no Certified food protection manager (CFPM) for the establishment to oversee receiving hot foods and hot holding and cooling foods. Complete a food safety course that is approved by the State of Minnesota and then apply with a copy of the Certificate to register as a CFPM with the State of Minnesota. Provided application to operator with emailed report. Once the registration with the State is complete and the certificate is received, post certificate in establishment for inspectors to verify during inspections.

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.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Meals from the lunch period were observed cooling in the Upright Reach In Cooler stacked tightly together with lids intact. Discussed with Person In Charge that foods that are cooling need to be cooled uncovered, unstacked and spread out. Retrain staff to cool foods rapidly using these methods.

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.

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Beef Taco Meal was observed hot holding at 125F in the Upright Warming Unit at the time of inspection. It was also observed that the hot hold unit was turned off. Director turned unit back on and a use up or discard time was set for 4 hours from the time the food was delivered. Retrain staff so that they keep hot foods hot at 135F or higher at all times and use methods to keep food at that temperature.

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.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

There is a plumbed coffee machine on site and no method to wash, rinse and sanitize parts of the coffee machine. A three compartment sink will need to be installed to wash, rinse and sanitize the coffee machines. Plans will need to be submitted to the health department before installation.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

A plumbed coffee machine and ice machine were installed and there is no handwashing sink. A handwashing sink is required in this area. Plans will need to be submitted to the Health Department before installation.

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.

Official wording

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

A plumbed coffee machine and ice machine were installed without submitting plans to the health department. A three compartment sink and handwashing sink need to be installed to support this equipment. Finishes for floors, walls and ceilings where the equipment is installed need to be approved. Submit plans for the previously installed items and the newly required items. Guidance on how to submit plans provided with report.

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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no Certified Food Protection Manager (CFPM) certification for the establishment to oversee receiving hot temperatures, hot holding temperatures and cooling and cold holding temperatures of foods. Complete a food safety course that is approved by the State of Minnesota (MN) and then apply to be registered as a CFPM by the State of MN. Information on how to become a CFPM and application is provided with emailed report. Employ a CFPM and maintain it current at all times. Post certificate so that it is available for inspectors to verify during inspections.

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.