minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden spoons and paddles
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 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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed wooden spoons and large wooden spatula in kitchen. These are not approved and cannot be effectively washed, rinsed and sanitized. Discontinue 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.
Observed foods cooling with a food depth of 4 inches or more. Observed foods prepped from room temperature cooling in a deep Cambro. For inactive cooling methods make sure that the food depth is no greater than 2.5 inches. There is a blast chiller on site. Discussed cooling methods and instructed to spread out actively cooling foods. Food was not covered.
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 business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed vegetables pickled with a hot brine to have dates that extend beyond 7 days. Examples include jalapeno 10/20/25 and red onion 10/22/25 (discarded). Discussed the following options for compliance: -Do not use a hot brine. Cool brine to 41F or below before use OR -Date mark and use or discard within 7 days OR -Obtain an approved HACCP plan from Minneapolis Health Department A HACCP plan created by management was on site, but it was not an approved Health Department plan. In addition the methods outlined in the plan were not be followed, specifically logging requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed wooden spoons and a large wooden spatula in the kitchen. Wood can only be a food contact surface in limited scenarios, such as a bakery table. Discontinue using these as they cannot be effectively 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no method to test the hot water sanitizing dish machine. Discussed thermometer options with person in charge, provide.
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.
Observed collard greens cooling in a deep 18qt container. Person in charge stated they had been cooling in an ice bath. Do not place food in container with a food depth over 2.5 inches until it has fully cooled and measures 41F or below. Confirmed stock time and temperature and instructed to move to shallow pan for rapid cooling.
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 collard greens cooling tightly covered. Person in charge stated they had been cooling in an ice bath previously. Do not cover foods until they have completely cooled and measure 41F or below. Instructed person in charge to move collards to a shallow uncovered sheet pan for rapid cooling.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Final surface temperature of hot water sanitizing dish machine measured 140F after 3 runs. Sanitize dishes in the three compartment sink until machine is repaired and the final surface temperature measures 160F or higher.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed large wooden paddles onsite used to stir foods. Remove.
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.