Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some #6 plastic ramekins were observed onsite. These products, along with all black plastic, foam and most plastic-lined containers are prohibited in Minneapolis by the Green To Go ordinance. Person in Charge reports they are working on sourcing more approved containers. See Minneapolismn.gov/green-to-go for allowed products and free consultation support.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain an immersible, irreversible thermometer that can be run through a dish machine cycle or a supply of temperature stickers/strips calibrated to turn color at 160F and 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
A large amount of #6 plastic ramekins were observed onsite. These products, along with all black plastic, foam and most plastic-lined containers are prohibited in Minneapolis by the Green To Go ordinance. Send the current stock back to the supplier and obtain containers that are recyclable or compostable. Note that if you obtain recyclable containers, you will need to provide a collection bin in the front of house and ensure they are picked up for recycling. Further observation of this violation will result in citations (fines). See Minneapolismn.gov/green-to-go for allowed products and free consultation support.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no item on site to verify that that the rack temperature of the hot water sanitizing dish machine reaches 160F. Obtain an immersible, irreversible thermometer that can be run through a cycle on the rack or a supply of temperature stickers/strips calibrated to turn color at 160F and 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.
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
Management team stated a policy of reporting to the Minnesota Department of Health if two or more similar customer complaints of illness were received. This is incorrect. Change the policy to report even a single customer complaint of illness (vomiting or diarrhea). Report every single complaint to 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was onsite, although the Person in Charge knew one needed to be provided. Inspector provided two hard copies of the log in English. More logs can be printed from https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/#d.en.173360
In plain English
An issue that does not fit the common categories. Check the official wording for details.