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
Observed live two live mice at time of inspection. Ensure pests are controlled.
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.
(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more
Inspector’s notes
Observed two live mice in kitchen area. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded, outer openings are protected, harborage conditions are eliminated, and a certified pest control personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close and cannot reopen until a reinspection is completed. Reinspection must be requested in writing. Emergency closure ordered at time of inspection. Separate emergency closure report with additional information sent.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
Observed certified food protection manager certificate posted does not match anyone on the Minnesota Certified Food Protection Manager look up. Searched by name and by number. Ensure a valid Minnesota Certified Protection Manager Certificate is obtained and posted. Look up tool is here: https://www.health.state.mn.us/communities/environment/food/cfpm/cfpmlookup.html
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed food containers stored on drainboard of food prep sink with raw chicken inside. Ensure food prep sinks are used only for food prep activities to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed damaged celling tiles, and damaged floor tiles throughout facility. Ensure the physical facilities are maintained 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean all physical facilities (floors, walls, ceilings). Keep them clean. Observed caulking at all sinks were dirty. Observed old food debris dust and dirt throughout facility. Ensure the physical facilities are maintained 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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed floor outside of prep area was warn down to the subfloor. Ensure floors walls and ceilings are smooth and easily cleanable
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed excessive mouse droppings through out dry food storage, shelving, in single-use storage area, on top of food boxes, on produce, and behind equipment. Including but not limited to: dining room area, and grocery area. Ensure pests are controlled. Orkin Pest Control report observed from 2/11/2026.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed open bait on shelving. Observed large amount of mouse feces throughout the facility. Ensure pests are controlled
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.
(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more
Inspector’s notes
Observed large amount of mouse feces throughout dry storage area, on top of food packages, in produce, under equipment in kitchen area, packages of food with holes from mice. Harborage condition exist throughout facility with large openings under doors, drop-ceilings with holes, unused equipment and unnecessary storage of items, and cardboard throughout storage to line the shelves. These conditions support emergency closure of a food establishment under subpart (i) of this ordinance. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded, outer openings are protected, harborage conditions are eliminated, and a certified pest control personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close and cannot reopen until a reinspection is completed. Reinspection can be requested in writing. Emergency closure ordered at time of inspection. Separate emergency closure report with additional information sent.
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.
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
Observed food worker rinse gloved hands in hand washing sink. Ensure gloves are used for only one task and are changed when soiled or when changing tasks that require touching of food or food contact surfaces. Discussed with PIC at time of inspection.
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.
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 no person in charge able to demonstrate food safety procedures for preventing foodborne illness. Observed violations pertaining to hand washing, hot-holding, extensive pest activity, and dirty food-contact surfaces. Ensure there is someone in charge to ensure employees are following the proper food safety procedures.
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 4626.0035BCleaning and sanitizing
Official wording
The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
Inspector’s notes
Observed several customers enter the cooking area of the kitchen. Ensure only employees trained in food safety are permitted in kitchen and food prep areas.
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 4626.0033APermits, training, and postings
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
Observed no one with the Certified Food Protection Manager certificate who works on site. Ensure someone with the ability to oversee food safety procedures obtains the Minnesota Department of Health- Certified Food Protection Manager certificate.
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.
Observed soap missing from hand washing sink in back food prep area. Ensure each hand washing sink is supplied with soap.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels missing from hand washing sink in cooking/service area. Ensure each hand washing sink is provided with paper towels at each hand washing 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.
minorCode MN Rule 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed cold-holding units did not have thermometers available to monitor the air temperature of the cooler. Ensure thermometers are in each cold-holding unit, towards the front to easily monitor food temperatures.
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.
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 for sambuusas stored on the top of the heating cabinet with dust and debris. Ensure in-use utensils used for time/temperature controlled for safety food is stored on clean and sanitized surfaces.
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 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Observed dirty utensils stored on shelving, in-use utensils with old food debris, and dishes piled on ground in kitchen. Ensure food-contact surfaces are washed, rinsed and sanitized every four hours.
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.
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
Observed rice at 90F, cooked goat at 102F, cooked chicken at 98F, and beef sambuusas at 114F. Ensure all hot-holding, cooked, time/temperature controlled for safety foods are maintained at 135F and above. PIC discarded food at time of inspection.
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 4626.1080AWater, plumbing, and sewage
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
Observed food debris in mop sink. Ensure mop sink is used only for the disposal of mop water.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly strips throughout facility over food prep, and hand washing areas. Ensure insect control devices are not a source of contamination.
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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Observed single service items like paper bags stored open with mouse feces. Ensure single-service items are stored in original protective packaging to prevent 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.
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 dishes and equipment being stored on the ground in kitchen area. Ensure all equipment is stored in a clean, dry location six inches above the ground.
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.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed dirty dishes and food debris in food prep sink. Ensure food prep sinks are cleaned before and after use and used exclusively for food prep activities like cooling, thawing and washing food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for sanitizer on site. Ensure a test kit is obtained for each sanitizer being used on site.
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 chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
Observed no sanitizer set up at time of inspection. Ensure food-contact sanitizer is available at all hours of operation.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed outside of coolers, handles of coolers, shelving heavily soiled. Ensure non-food contact surfaces are cleaned often and maintained 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.
Observed towel dispenser in disrepair at hand washing sink. Observed tiles with low grout and cracked in food prep area. Observed ceiling tiles damaged or missing. Observed walls in food prep area in disrepair. Ensure physical facilities are kept in good repair so they are smooth, and easily cleanable.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed storage of unused, and unnecessary equipment on shelving in restaurant area, by back door and in basement. Ensure unnecessary items are removed.
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.
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 food employee put on gloves without washing hands first. Ensure employees are trained on hand washing, and when to wash hands.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed caulking at all sinks were dirty. Observed old food debris dust and dirt throughout facility. Ensure the physical facilities are maintained 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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed floor outside of prep area was warn down to the subfloor. Ensure floors walls and ceilings are smooth and easily cleanable.
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 4626.0400AFood 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 no datemarking for sambuusa filling, foods in walk-in, or pre-assembled sambuusa Ensure foods that are made on site are datemarked for the day they are made (day one) and discarded in seven days. Foods were discarded at time of inspection.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official 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 along shelving under dry goods, and in cooler. Ensure all food equipment is smooth, non-absorbent, and easily cleanable.
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 4626.0033APermits, training, and postings
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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.
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 food debris on outside of food cooking and storage equipment, and inside of storage cabinets. Ensure non-food contact surfaces are maintained 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.
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
Observed mouse feces on floor in back of kitchen and in dry storage areas. Went with PIC and discussed specific areas with them and where to clean and monitor. Observed pest control receipt from Paffy's Pest Control on 3/28/2025.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed grease and food debris under the cooking equipment. Observed dust and build up on walls. Ensure physical facilities are maintained 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.
Observed cracked and broken tiles throughout facility. Ensure facility is maintained 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for employees. Ensure employees are trained on what symptoms and illnesses must be reported and an illness log is kept on site. Emailed illness information with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.
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 food debris on outside of food cooking and storage equipment, and inside of storage cabinets. Ensure non-food contact surfaces are maintained 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.
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
Observed mouse feces under sink. and under food equipment. Ensure certified pest control professional is obtained to control pests.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed grease and food debris under the cooking equipment. Observed dust and build up on walls. Ensure physical facilities are maintained 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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed all handwashing sinks in need of cleaning. Ensure plumbing fixtures are maintained clean.
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.
Observed cracked and broken tiles throughout facility. Ensure facility is maintained 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 4626.0285BCleaning 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 cloths being stored on counter. Ensure wiping cloths are held in chemical sanitizer to prevent pathogen growth.
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 no test kit for chlorine sanitizer. Ensure each type of sanitizer used in the facility has a test kit provided.
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 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 food employee put on gloves without washing hands first. Ensure employees are trained on when to wash hands to prevent contamination.
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 4626.0025Permits, 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 no person in charge at the facility during visit. Ensure at least one person per shift, with food safety knowledge is designated as the person in charge.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log for employees. Ensure employees are trained on what symptoms and illnesses must be reported and an illness log is kept on site. Emailed illness information with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed hand soap missing at restroom hand washing sink. Ensure hand soap is provided at each handwashing sink, (along with sign, paper towels, and a trashcan)
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 4626.0033APermits, training, and postings
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
Unable to locate operator in the MDH CFPM database. Ensure that you have at least one full time employee who has obtained the State issued CFPM credential and post certificate.
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.
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 coffee lids and styrofoam cups. These materials are not allowed under the Minneapolis Green to Go ordinance. Inspector is sending Green to GO information along with report. Ensure full compliance with Green to Go ordinance to avoid incurring citations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed storage rack on kitchen line to be soiled with grease and food debris. 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels at handwashing sink in employee bathroom in the basement. Ensure bathrooms are fully stocked.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing signage/reminder missing from employee bathroom. Ensure all bathroom sinks and handwashing sinks have the proper signage.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed large gap between door and door frame at both entryways (front door and back door). Ensure these gaps are sealed and tight fitting to prevent the entry of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed unused equipment and general clutter in dish washing room and throughout building that provide harborage conditions for pests. Remove unused equipment and eliminate clutter and harborage conditions.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors, walls, and ceilings throughout the facility, underneath and behind equipment, in need of a deep clean and more frequent cleaning. Clean and maintain all 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed slow leak under 3 compartment sink in dish room. Repair leak.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed all handwashing sinks in need of cleaning.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed handwash sinks and 3 compartment sink no longer attached to the wall with caulking. Reseal this fixed equipment to the wall with fresh caulking.
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.
Observed cracked and broken floor tiles throughout the facility. Repair/replace broken floor tiles.
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 hanging from oven handled. Discussed with operator. Store utensils in a clean and protected location.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wiping cloths in bucket in kitchen area sitting in a chlorine solution less than 50 ppm. Discussed with operator. This was corrected on site during the inspection.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen goat meat thawing at room temperature. Thaw TCS foods using one of the methods listed above.
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.
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
Based on the number of violations observed, there appears to be a lack of managerial control. Discussed active managerial control with the operator during the inspection.
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.