minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Floors throughout the main floor kitchen area were observed pitted and cracked. Contact City of Minneapolis Plan Review for approved finishes. Provide a floor that is smooth, durable, non-porous and easily cleanable.
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 a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Main kitchen dish machine did not have a manufacturer's data plate installed on the machine. Obtain data plate from provider and place on machine. ensure that data plate is present and easily readable at all times. Maintain data plate.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Floors throughout the main floor kitchen area were observed pitted and cracked. Contact City of Minneapolis Plan Review for approved finishes. Provide a floor that is smooth, durable, non-porous, and easily cleanable.
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 ceiling in the Walk In Cooler was observed leaking water at the time of inspection. Person In Charge stated that the neighboring establishment had a water leak that was leaking through their floor and into the ceiling of the Walk In Cooler. Work with Landlord to repair water leak in Walk In Cooler. Maintain equipment in good repair at all times.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Chicken in the Reach In Freezer was observed uncovered in storage mode at the time of inspection. Pickle bucket was observed uncovered in the Walk In Cooler. Protect foods from potential contamination in storage mode by providing a cover on the containers of these products.
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
Sliced Tomatoes (47F) and Mustard Mayonnaise mixture (50F) were observed improperly cold holding in the upper part of the Left Prep Cooler at the time of inspection. Discussed with Chef about these temperatures. Neither of these foods were prepped this day and they remained overnight in the unit. Discussed potential fixes, such as rearranging foods that need to be kept cold to be closer to the cold air source of the unit. Discard these foods that are not maintained at 41F or below at all times. Maintain all cold TCS foods at 41F or lower 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.
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
Main kitchen dish machine was measured at 0PPM at the time of inspection. Machine was run for five cycles and did not provide the 50PPM minimum required by the data plate of the machine. Manager had called their service provider to have them come out and repair machine. Told operator that they could wash dishes in the machine but they must provide a final sanitize in the 3 basin sink nearby. Use quat sanitizer according to directions to sanitize dishes, then air dry. Maintain the dish machine at 50PPM minimum chlorine according to data plate. Service as required.
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.
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
3 Basin sink quat sanitizer dispenser was measured at 100PPM at the time of inspection. Sanitizer label indicates a minimum of 150PPM quat. Manager called service provider to repair machine. In the meantime, use quat sanitizer tablets and use according to directions to sanitize any food equipment or utensils. Use tablets for sanitizer buckets, or use the dispenser in the basement to refill sanitizer buckets. Ensure the quat sanitizer is within safe and effective range of 150PPM to 400PPM as directed on the use label.
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 a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Main kitchen dish machine did not have a manufacturer's data plate installed on the machine. Obtain data plate from provider and place on machine. Ensure that data plate is present and easily readable at all times. Maintain.
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.