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
There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink installed in the facility to dispose of mop water waste. Work with landlord to have mop sink installed. Before installing sink, contact City of Minneapolis licensing and plan review to ensure that it is approved.
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.
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
There is no mop sink in the facility. Submit a plan review application to the City of Minneapolis and ensure it is approved before installing 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Chicken Eggrolls (48F), Pork Eggrolls (47F), Cooked Beef (45F) were observed improperly cold held at the time of inspection. It was discussed with owners that they should try to turn down the cooler, and place less eggrolls in the containers in the upper part of the Prep Cooler. Set a use up or discard time 4 hours from the time that the foods were placed in the Prep Cooler. Maintain all cold TCS foods at 41F or below at all times.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Hot water at handwashing sink was measured at 84F at the time of inspection. Discussed with owner that sink water temperature needs to be at minimum 100F and maximum 130F at all handwashing sinks to encourage employees to wash hands. Adjust water temperature so that it is between 100F and 130F at handwashing sinks.
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 4626.1080AWater, 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
There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they need to work with the landlord to plan to have a mop sink installed. Before installing mop sink, contact the City of Minneapolis licensing and plan review to obtain plumbing permit.
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.
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.
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 4626.0033APermits, 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
There is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with the emailed report to be filled out and sent tot he State of MN. Once State of MN Certificate has been obtained keep on site for inspector to verify during inspections. Maintain CFPM current at all times.
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 4626.1080AWater, 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
There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they need to work with landlord to plan to have a mop sink installed. Before installing sink, contact City of Minneapolis licensing and plan review to obtain plumbing permit.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Food employee was observed rinsing hands in the 3 basin sink used for dishwashing. Mentioned to Person In Charge, who intervened and required employee to wash hands in the handwash sink with soap and water. Discontinue rinsing hands in 3 basin warewashing sink and ensure to wash hands in the designated handwashing sinks in the facility.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Eggrolls are cooled stacked on top of each other when beginning the cooling process. Discussed with Chef that this is not a rapid cooling method, as it holds heat from the eggrolls together when they are stacked. Recommended Chef place eggrolls in single layer on cooling rack to rapidly cool foods. Retrain staff to use cooling methods to speed cooling of foods.
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.
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
Clean knives were observed stored on a knife rack above the 3 basin sink. At time of inspection, knives were observed soiled. Discussed moving clean knife storage away from 3 basin sink where they can be contaminated by splashing of dirty sink water. Relocate knife storage so that it is not exposed to splash or other sources of contamination and maintain.
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 4626.0033APermits, 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
There was Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with the emailed report to be filled out and sent to the State of Minnesota. Once State of MN certificate has been obtained, keep on site for inspector 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.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Gravy was observed cooling on a shelf and was measured at 90F after 3 hours. Asked Chef if they took any temperatures during cooling and Chef said they did not. Chef reheated gravy to 165F to begin the cooling process again. Eggrolls were observed cooling out on counter top at 122F, 30 minutes after cooking. Asked Chef the process for cooling eggrolls and they stated that they leave them out on the counter for 1.5 to 2 hours. Asked if Chef monitors temperatures at all during process and they said they did not. After 1 hour, eggrolls were measured at 114F. Discussed with Chef that foods need to cool from 135F to 70F or below in 2 hours, and then 70F or below to 41F or below in 4 hours, to prevent growing harmful bacteria, and that methods for cooling foods needed to change in order to make sure they were safe. Chef moved eggrolls to freezer to cool, as that was their usual method for cooling. Eggrolls were then temped at 1.5 hours at 72F. Retrain employees to employ rapid cooling methods to cool foods so that they are safe for customers. Retrain staff to cool foods within the time and temperature requirements, guidance document 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bleach sanitizer in the 3 basin sink was measured at 10PPM at the time of inspection. Asked Chef if this was the usual sanitizer concentration. Chef stated they mix the 3 basin sink sanitizer with 1 capful of bleach. Discussed with Chef that chlorine sanitizer needs to be at least 50PPM concentration to effectively sanitize dishes. Owner came in and raised sanitizer concentration to 50PPM using 10 capfuls of bleach. Owner stated they normally mix sink with 10 capfuls and it yielded 50PPM. Retrain staff to increase sanitizer used in 3 basin sink.
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.