When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed ice scoop handle resting in ice. The handles of ice scoop should be stored above the level of the food to prevent contamination. The person in charge moved ice scoop at time of inspection.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed some grease buildup on handles of coolers. Clean and maintain 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 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw chicken stored above raw shrimp in walk-in cooler. Chicken should be stored below shrimp due to it's higher cook temperature. The person in charge moved shrimp above raw chicken.
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
The white, folding Chinese to-go containers are not reusable, recyclable or compostable. The City of Minneapolis requires all to-go containers to be reusable, recyclable or compostable. Discontinue ordering these types of containers and replace with a recyclable or compostable alternative. If this violation is repeated in future inspections, a citation may be generated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 CHINESE TAKEOUT CONTAINERS THAT ARE NOT RECYCLABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 LARGE PREP LINE COOLER TO BE HOLDING FOODS ABOVE 41*F. ENSURE COOLERS ARE MAINTAINED IN GOOD REPAIR AND ABLE TO KEEP COLD, TEMPERATURE CONTROL FOR SAFETY FOODS AT 41*F OR BELOW AT ALL TIMES. OBSERVED METAL SHELVING TO BE RUSTING SIGNIFICANTLY IN WALK-IN COOLER. PERSON IN CHARGE SAID THAT HE HAD ALREADY ORDERED REPLACEMENT SHELVES. MAINTAIN EQUIPMENT IN GOOD REPAIR.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOODS IN LARGE PREP LINE COOLER ABOVE 41*F (EGG ROLL 48*F, DUMPLING 48*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED BOXES OF SHRIMP AND BEEF ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.
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 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
OBSERVED PLASTIC GROCERY BAG HOLDING PORK IN WALK-IN COOLER. DISCONTINUE USE OF GROCERY BAGS AND USE FOOD GRADE CONTAINERS.
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 CAN OPENER WITH BUILDUP OF DRIED FOOD DEBRIS. CAN OPENER WAS CLEANED AT TIME OF INSPECTION. EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS MUST BE 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 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
OBSERVED UTENSILS NEAR RICE COOKER STORED IN STANDING WATER. UTENSILS MAY BE STORED IN RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH PARTICLES DOWN THE DRAIN, OR IN HOT WATER (135*F OR ABOVE) OR IN ANOTHER CLEAN AND SANITIZED LOCATION.
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.
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 WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN SANTIZIER 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOODS IN LARGE PREP LINE COOLER ABOVE 41*F (EX. CHICKEN 44*F, STEAK 45*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED RICE COVERED IN PLASTIC WRAP IN A DEEP CONTAINER IN WALK-IN COOLER AT 132*F. RICE HAD BEEN PLACED THERE ABOUT A HALF AN HOUR AGO ACCORDING TO PERSON IN CHARGE. INSTRUCTED PERSON IN CHARGE TO UNCOVER RICE AND MOVE TO A SHALLOW PAN IN ORDER TO COOL 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED TUPPERWARE IN HAND SINK. EMPLOYEE CLEARED SINK AT TIME OF INSPECTION. MAINTAIN HANDWASHING SINKS ACCESSIBLE AT ALL TIMES.
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.
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 CHINESE TAKEOUT CONTAINERS THAT ARE NOT RECYCLABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMAITON WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 CARTON OF JUICE STORED IN ICE BIN. REMOVE JUICE AND ICE FROM ICE BIN AND CLEAN BIN BEFORE USING ICE AS FOOD.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED BUILDUP OF GRIME AND DUST IN THE FOLLOWING LOCATIONS: LIGHT SWITCHES NEAR WALK-IN COOLER. COOLER HANDLES. FAN IN KITCHEN. CLEAN AND MAINTAIN 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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED BOXES OF SHRIMP ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED KNIVES WEDGED BETWEEN A PREP TABLE AND WALL. THIS IS NOT AN APPROVED LOCATION TO STORE CLEAN UTENSILS. MOVE KNIVES TO AN APPROVED LOCATION.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED BOXES OF SHRIMP ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.
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.
Locate areas designated for employees to eat, drink and use tobacco so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Inspector’s notes
OBSERVED EMPLOYEE EATING NEXT TO STOVE. DESIGNATE AREAS FOR EMPLOYEES TO EAT AND DRINK SO THAT FOOD AND EQUIPMENT IS PROTECTED FROM CONTAMINATION.
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.