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.
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.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Black plastic ramekins were in use for condiments. Black plastic is not recyclable in Minnesota and is not allowed by the Minneapolis Green To Go ordinance. Find allowable recyclable or compostable containers, at Minneapolismn.gov/green-to-go
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed bags and loose trash on the ground of the outdoor trash area. Clean the trash area.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The temperature readouts for both the walk in freezer and the walk in produce cooler were malfunctioning. Repair so employees can monitor the air temperature inside these units. Additionally, the metal floor panels in the walk-in freezer are rusting, separating from each other and peeling up from the subfloor. Begin planning repair or replacement of floor panels in walk-in freezer. Additionally, the bar's chemical mixer meant to dispense sanitizer into the 3-compartment sink was broken. 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.
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
At time of inspection, there was still no MN Certified Food Protection Manager, although GM had just completed the ServSafe course and exam needed for the MN CFPM. Follow instructions for Initial Registration at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floor and wall surfaces in the lower level kitchen had been partially cleaned, but some cleaning of grease build-up remains. Clean all floors, walls and ceiling that are dirty - especially on the cook line.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Numerous pieced of equipment on the cookline which had been heavily soiled with grease build-up had been cleaned, but further cleaning is still needed. Finish cleaning equipment - especially on the cooklines.
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
A plumbing leak was still observed at the bar's warewashing sink. The hand sink in the women's public restroom also had a leak. Have these plumbing repairs made.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
In the bar, only one hand sink was set up (near the entrance to the bar). The second designated hand sink still had not been set up. Provide soap, paper towels, and a sign reminding employees to wash their hands at this handsink. Further observation of this violation will prompt citations (fines).
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.
At time of follow-up inspection, a moderate leak was coming through the ceiling tiles at the entrance to the kitchen. 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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
An open box of tallow (frying fat) was being splashed by water leaking through the kitchen ceiling. Open box was discarded.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Black plastic ramekins were in use for condiments. Black plastic is not recyclable in Minnesota and is not allowed by the Minneapolis Green To Go ordinance. Find allowable recyclable or compostable containers, at Minneapolismn.gov/green-to-go
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
There was no policy in place to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health. Rather, the reported policy was to call the company's Alert Line. This does not satisfy the state requirement for reporting. Reporting to the state is required, so a full 4-day history can be obtained from an ill customer, and other potential sources of foodborne illness can be investigated, if indicated. Train all management staff to report from the store level every such customer complaint of illness. Call 1-877-FOOD-ILL, or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.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.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed bags and debris on the ground of the outdoor trash area. Keep this area 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The temperature readouts for both the walk in freezer and the walk in produce cooler were malfunctioning. Repair so employees can monitor the air temperature inside these units. Additionally, the metal floor panels in the walk-in freezer are rusting, separating from each other and peeling up from the subfloor. Begin planning repair or replacement of floor panels in walk-in freezer. Additionally, the bar's chemical mixer meant to dispense sanitizer into the 3-compartment sink was broken. A work order had already been placed to repair or replace this equipment.
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 4626.0033APermits, 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
At time of inspection, there was no MN Certified Food Protection Manager, although GM had just completed the ServSafe course and exam needed for the MN CFPM. Showed GM the Minnesota Department of Health webpage with info on how to request
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floor and wall surfaces in the lower level kitchen and utility room dirty with significant grease and soil build-up, specifically near the mop sink, and behind and under cookline equipment. Clean all floors, walls and ceiling that are dirty.
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
Foods in the walk-in produce cooler were all observed at 44F. Person in Charge reduced the temperature setting inside the unit (which was believed to have been bumped during that morning's delivery). Person in Charge moved sliced tomatoes and pico de gallo to a cooler unit, while the walk-in unit temperature was reduced. Ensure all cold TCS foods are kept 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles observed with a moderate amount of grease and char build-up. Person in Charge stated these are cleaned weekly but were missed during the previous week. Clean the hood baffles.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Numerous pieced of equipment on the cookline were observed heavily soiled with significant grease build-up, especially near the deep friers on the far right and the flat-top grill and oven on the left side of the line. Clean equipment frequently enough to avoid this level of grease build-up.
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
A plumbing leak was observed at the bar's warewashing sink. A work order had already been placed. Keep the plumbing system in good repair.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
In the bar, only one hand sink was set up (near the entrance to the bar). There were two designated dump sinks and the sink which is the required 2nd hand sink (to the left of the bar glass washer) was reportedly not used for anything. This sink to the left of the bar glass washer is the second handsink and it must be maintained and stocked as a handsink to provide handwashing on that side of the bar. Provide soap, paper towels, and a sign reminding employees to wash their hands at this handsink.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed the wall-mounted ice scoop holder by the ice machine to be dirty with mold and soil on the inside, which the ice scoop was in contact with. Person in Charge removed both the scoop and the scoop holder to be washed in dish area. Keep this ice scoop holder 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.
Maintain all stored frozen foods in a frozen state at all times.
Inspector’s notes
Observed two bags of chicken tenders meant to be cooked from frozen set in a drawer without temperature control. Tenders were thawed and at 37F. Person in Charge discarded the bags.
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.
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
The bar glass washer was again producing a sanitizer concentration of only 25ppm Chlorine. Person in Charge called for service. Bartender was told to use the 3-compartment sink to sanitize glassware until repair could be provided.
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.
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 ramekin containers and plastic-lined disposable glasses in use. Neither are allowed under the Minneapolis Green To Go ordinance. See Minneapolis Green to Go for options of recyclable and compostable to-go containers, as well as free consultation services by a third part to help businesses meet the requirement: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Based on discussion with GM and area manager onsite, there was still no process in place where store management would report a customer complaint of vomiting or diarrhea to the Minnesota Department of Health. Rather, the company policy was to forward such matters to a nation wide third party Alert Line contracted by BWW. Train management team to report all customer complaints of foodborne illness (vomiting or diarrhea) to Minnesota Department of Health at 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.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.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed there are still bags of garbage and food debris on the slab of the outdoor garbage area. Pick up bags and put them in the dumpster.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Several pieces of equipment were not in proper operating order: - a deep fryer hose was leaking oil onto the floor; repair order already submitted - a prep cooler in the kitchen was not working; repair / replacement order already submitted - the lower section of the remaining prep cooler in the kitchen was not holding TCS foods at proper temps; a repair order was placed at time of inspection - the dish machine in the kitchen was not operating; repair order already submitted - the bar glass washer was not providing proper sanitizing with chlorine, even after several runs. The washer does not have a manual priming feature; a repair order was placed at time of inspection - the chemical dispenser of Sink & Surface (lactic acid) at the forth compartment of the bar ware washing sink does not dispense chemical unless staff were to crawl underneath the sink and manually push a hard to reach dispensing button. It is not clear whether a push of the button dispenses a pre-determined amount of sanitizer or whether it continues to dispense as long as it is held down. This is not functionally operation. A repair order was placed at time of inspection. Provide complete equipment repairs to support holding TCS foods at safe temps and proper sanitizing of food contact surfaces.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed the light in the larger walk-in cooler broken. Repair the light to provide required illumination.
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
In the bar, wiping cloths were being stored in water without sanitizer. Person in Charge had bar tender set up a bucket with Sink & Surface sanitizer to hold wiping cloths.
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 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
The bar glass washer at first was producing no measurable concentration of chlorine sanitizer. After several runs, the concentration of chlorine was still only at 25ppm. Person in Charge called for service. Person in Charge had bar-tender set up the manual ware washing sink in the bar to wash, rinse and sanitize until the bar glass washer could be serviced.
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.
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 ramekin containers and plastic-lined disposable glasses in use. Neither are allowed under the Minneapolis Green To Go ordinance. See Minneapolis Green to Go for options of recyclable and compostable to-go containers, as well as free consultation services by a third part to help businesses meet the requirement: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
No policy was in place to report customer complaints of illness (vomiting or diarrhea) to the Minnesota Department of Health as required. Rather, store management's policy is to call such complaints in to a company Alert Line. At time of the inspection, the Person in Charge called the alert line and asked what steps would be taken by them for a customer complaint of illness. The alert line employee stated the information would be passed to an appraiser for determination. The alert line employee did not indicate that at any point the alert line would report the customer's contact information to the Minnesota Department of Health. Correct this policy - whether at the individual store level or at the alert line level - to ensure that every customer complaint of illness (even single complaints) are reported to the Minnesota Department of Health foodborne illness hotline. Options for reporting are to call 1-877-FOOD-Ill, or to email or report directly online: https://www.health.state.mn.us/diseases/foodborne/index.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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors below equipment on cooklines dirty with grease an food debris. Some splashed sauce was also on nearby walls. Clean these areas and keep them 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed all foods in the lower portion of the prep cooler opposite the cook line to be around 50F, including cheese, portioned queso, portioned mac and cheese and cooked chicken. All prepared TCS foods were discarded. Some commercial cheese slices which had not been in the cooler until a couple hours prior were relocated to the walk-in cooler and spread out to re-chill. Ensure all TCS foods are kept at 41F or lower.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed the wall-mounted ice scoop holder by the ice machine to be dirty with mold and soil on the inside, which the ice scoop was in contact with. Person in Charge removed both the scoop and the scoop holder to be washed in dish area. Keep this ice scoop holder 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 4626.0050Permits, training, and postings
Official wording
Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Inspector’s notes
Observed on the employee illness log that in recent months, numerous employees reporting vomiting and/or diarrhea one day were recorded as back to work the next day. On the day of inspection, there was even an employee back to work who had been out the previous day with symptoms. Discussion indicated that the management team had been pre-dating the return-to-work date on the log as the following day, assuming employees would be 24-hours symptom-free and could return to work the next day. (Practically speaking, this would rarely be the case.) Discontinue pre-dating the return-to-work column. Instead, discuss with each employee when their symptoms ended to ensure they do not return until at least 24-hours symptom-free.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed some bags of garbage and food debris on the slab of the outdoor garbage area. Keep bags picked up and inside dumpsters.
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
The store manager is reportedly doing the CFPM class. When the class certificate is received, submit it to the Minnesota Department of Health: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
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
The compressor in the walk-in freezer was again observed with a considerable amount of frozen condensate accumulating on and below it. Provide repairs for the condenser.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
A spray bottle in the bar labeled as Sink & Surface actually contained quaternary ammonium sanitizer. The bottle was emptied, rinsed and refilled with the proper Sink & Surface product.
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 4626.0033APermits, 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 no state Certified Food Protection Manager. Designate a person to complete the required class and test, then to submit the class certificate to the Minnesota Department of Health. Find process information and application forms at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
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
The bar glass washer was observed producing no measurable concentration of chlorine sanitizer on several consecutive cycles. Bar tender did some troubleshooting priming and obtained a proper concentration. Make sure the bar glass washer always provides at least 50ppm chlorine in the final rinse.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
For the hot water sanitizing dish machine in the lower level, no temperature strips/stickers or immersible min/max thermometer was available for checking that the rack temperature meets 160F or more. Provide a measuring device.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
In the back room by the ice machine, the ice scoop was stored in a container that had mold accumulation inside it. Manager brought both the scoop and the container to the dish room for cleaning.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Management team has not been using an Employee Illness Log to record when employees stay out with vomiting or diarrhea. The online record system they have is employee-specific and not searchable for what employees have reported illness. Use an Employee Illness Log. Find the log, and important employee illness information at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The management team did not have a policy of reporting customer complaints of illness (vomiting or diarrhea) to the Minnesota Department of Health. Train management team on this requirement. Complaints can be reported by: Calling 1-877-FOOD-ILL Emailing: health.foodill@state.mn.us Reporting online at: https://redcap.health.state.mn.us/redcap/surveys/?s=ANAYHANDAKHDTWR4
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The compressor in the walk-in freezer was observed with a considerable amount of frozen condensate accumulating on and below it. Provide repairs for the condenser.
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.
Remove all unsafe and adulterated foods from the premises.
Inspector’s notes
In the walk-in freezer, a small number of portioned baggies of frozen cheese curds were encased in ice that had dripped from the condenser and frozen around the produce. Bags of curds were discarded.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the kitchen, one prep cooler was holding all foods in its top section at 42F - 43F. Manager called for service of the unit and moved several foods to cooler unit. Maintain the temperature of all TCS foods at 41F or below.
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.