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 PE LINED CUPS ON SITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPSTABLE. REPLACE CUPS WITH AN ALTERNATIVE THAT ARE RECYCLABLE, COMPOSTABLE OR REUSABLE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
OBSERVED CONSUMER BULK SODA DISPENSER MISSING INGREDIENT LISTS. ADD INGREDIENT LISTS UNDER EACH TYPE OF SODA.
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.
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 PE LINED CUPS ONSITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE CUPS WITH AN ALTERNATIVE THAT ARE REUSABLE, RECYCLABLE OR COMPOSTABLE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
OBSERVED CONSUMER BULK SODA DISPENSER MISSING INGREDIENT LISTS. PROVIDE INGREDIENT LISTS UNDER EACH TYPE OF SODA.
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 4626.0033APermits, 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
SERVSAFE CERTIFICATE WAS POSTED, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED THEIR CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AND POST IN A VISIBLE LOCATION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED MISSING SIGNS IN BATHROOMS INFORMING EMPLOYEES TO WASH THEIR 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.
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 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 WAS NOT WORKING AT ONE HANDWASHING SINK. ACCORDING TO PERSON IN CHARGE, THEY HAD ALREADY CALLED FOR REPAIR OF HANDWASHINK SINK. HANDWASHING SINK WATER MUST REACH BETWEEN 100-130*F.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED PAPER CUPS WITH PE LINING. THESE CUPS ARE NOT RECYCLABLE OR COMPOSTABLE, AND ARE THEREFORE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO ORDINANCE. ALL TO GO CONTAINERS MUST BE RECYCLABLE OR COMPOSTABLE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
OBSERVED MISSING INGREDIENT LISTS ON SELF-DISPENSING SOFT DRINKS. PROVIDE INGREDIENT LISTS.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
OBSERVED TIME AS A PUBLIC HEALTH CONTROL BEING USED FOR CONDIMENTS WITH NO WRITTEN PROCEDURE AVAILABLE. SENDING TIME AS A PUBLIC HEALTH CONTROL APPLICATION WITH REPORT. FILL OUT APPLICATION AND KEEP A COPY ON SITE FOR REVIEW.
In plain English
An issue that does not fit the common categories. Check the official wording for details.