minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the ductwork above the high temperature dishwasher to be very dusty. Clean and maintain in a clean condition. Per person in charge, a work order has been submitted to address the needed 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.
Observed the following in need of repair: 1) A small piece of base coving missing by door fame to entrance of ware washing rom. Install and seal up area to eliminate the use of steel wool of noticeable gap. 2) Pitted concrete floor under back loading dock receiving door. Small grooves observed on both sides of the same door that could lead to entry points for pests. Address both areas and seal up. Repair referenced areas and maintain in a sound condition. Per person in charge, a work order has been submitted to address the above noted areas.
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.
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
Observed the high temperature dishwasher to be run several times and the rack temperature to be hovering between 148-152F. Operator had dishwasher serviced after initial inspection but will have unit looked at again to make sure it is working properly. Three compartment sink to be setup for wash, rinse and sanitizing of food contact surfaces until the dishwasher has been serviced and is working properly. Person in charge to provide a copy of the repair work order to inspector.
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
Observed the ductwork above the high temperature dishwasher to be very dusty. Clean and maintain in a clean condition.
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 the following in need of repair: 1) A small piece of base coving missing by door frame to entrance of ware washing room. Install and seal up area to eliminate the use of steel wool of noticeable gap. 2) Pitted concrete floor under back loading dock receiving door. Small grooves observed on both sides of the same door that could lead to entry points for pests. Address both areas and seal up. Repair referenced areas and maintain in a sound condition.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed mouse droppings in the back warehouse area along the walls. Clean up visible mouse droppings.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
The following were observed: 1) Mouse droppings along the walls in the back warehouse storage room. Clean up mouse droppings and contact pest control operator. Facility recently switched pest control operators. Recommend increasing frequency of onsite service. 2) Various unused equipment and other items not used on a daily basis were stored in the back of the warehouse storage room. Remove all items as needed as they provide potential harborage locations for unwanted pests. Monitor for ongoing activity and keep pest control operator informed. Provide last month of pest control service to inspector.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed stacked cooked chicken from evening before to be at 55*F while being stored in deep containers in the walk-in cooler. Operator discarded improperly cooked chicken. Discussed proper cooling techniques and methods with person in charge to use to ensure cooling times and parameters are achieved. Various cooling resources sent out with inspection 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.
Observed various single use containers being reused for storage of spices. Operator to discontinue using referenced containers and begin using food grade containers designed for multiple use. Operator discarded items during the inspection.
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 dead or trapped birds, insects, rodents, and other pests.
Inspector’s notes
Observed a dead mouse in a trap in the back warehouse storage room. Remove dead mouse. Operator removed dead mouse during the inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed stacked cooked chicken from evening before to be at 55*F while being stored in deep containers in the walk-in cooler. Operator discarded improperly cooked chicken. Discussed proper cooling techniques and methods with person in charge to use to ensure cooling times and parameters are achieved. Various cooling resources sent out with inspection 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no hand washing signage to be posted at the unisex bathroom used by food service employees. Post applicable signage.
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.
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
Observed the high temperature dishwasher rack temperature to be hovering between 145F and 148F. The dishwasher was run multiple times while using a t stick and dish temp simulator. The rack temperature should be reaching 160F. Operator to put in a service call for repair of dishwasher and setup three compartment sink to wash, rinse and sanitize food contact surfaces until dishwasher is repaired to a satisfactory state.
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 the following in need of repair: 1) Base coving in mop sink room failing. 2) VCT floor tile in mop sink room failing. Replace VCT floor tile with quarry tile and integral base coving in mop sink room. 3) Damaged base coving and floor tiled by entrance doorway to warewashing room. 4) Pitted concrete floor under back warehouse loading dock/receiving door. Repair referenced areas and maintain in good repair. Operator given 6 months to address this item.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the back side of the slicing blade on the slicer to have dried up food debris. Per operator, slicer was last used the day prior. Clean and maintain food contact surfaces at least every 4 hours after use. Operator immediately sent can opener to the dishwasher for proper wash, rinse and sanitizing.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings along the walls in the back warehouse storage areas. Clean up mouse droppings as needed. Contact contracted pest control company for more frequent service visits to address issue.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Observed a large can of food to have a noticeable dent/crease on the side of the can. Remove dented can from being used. Operator discarded the dented can during the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the pressure gauge on the high temperature dishwasher to not be working properly. Repair pressure gauge and maintain in working order. Per operator, a work order has been submitted to repair pressure gauge.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed 1/2 turkey breasts with wing and noodles to be cooling in deep containers. Going forward, cool TCS foods in shallow containers or sheet trays. Discussed proper cooling techniques and methods with person in charge to use to ensure cooling times and parameters are achieved. Various cooling resource handouts given to operator during the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed 1/2 turkey breasts with wing and noodles to be cooling in deep containers. The turkey breasts with wings were located on covered speed racks and the noodles were in deep containers, while wrapped tightly in saran wrap and stacked on top of each other in the walk in cooler. Going forward, cool TCS foods in uncovered speed racks, shallow containers or sheet trays. Discussed proper cooling techniques and methods with person in charge to use to ensure cooling times and parameters are achieved. Operator, removed covers off all referenced food products during inspection and unstacked noodles on top of each other. Operator will begin utilizing sheet trays or shallow shallow containers during cooling process. Various cooling resource handouts were given to operator during the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
OBSERVED THE FOLLOWING AREAS IN NEED OF REPAIR: 1) MISSING CEILING TILES ABOVE MOP SINK. 2) DAMAGED BASE COVING AND FLOOR TILE BY ENTRANCE DOOR WAY TO WAREWASHING ROOM. REPAIR REFERENCED AREAS.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 STYROFOAM CUPS USED ON SITE FOR FOODS. DISCONTINUE USING AS THESE ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS ALLOWED FOR USE IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED THE NOT IN USE CAN OPENER PIERCING BLADE TO HAVE FOOD DEBRIS BUILDUP. OPERATOR SENT THE CAN OPENER TO THE DISHWASHER FOR A PROPER WASH, RINSE AND SANITIZING OF EQUIPMENT. CLEAN AND MAINTAIN IN A CLEAN CONDITION AFTER USE.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
OBSERVED EMPLOYEE CUTTING RAW CHICKEN NEXT TO ANOTHER EMPLOYEE CUTTING READY TO EAT WATERMELON TO PREVENT THE POTENTIAL FOR CROSS CONTAMINATION. DISCONTINUE PREP OF RAW CHICKEN NEXT TO READY TO EAT WATERMELON. THE EMPLOYEE CUTTING THE WATERMELON RELOCATED TO ANOTHER PREP AREA WITHIN THE KITCHEN TO CONTINUE CUTTING WATERMELON.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.