Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Operator unable to locate thin tipped thermometer. Obtain thermometer.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Because of the residential nature of the kitchen (wooden cupboards, no dedicated handwash sink, exposed brick, etc.) facility is limited to catered food only. Discussed upcoming needed remodel changes required with operator. Operator has been advised to contact Food Plan Review prior to any remodel.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed temperature of reach in fridge in main kitchen holding TCS foods above 41 degrees F (cream cheese-45) Discussed with operator. Turn unit down and monitor. TCS foods served to students should be kept in 2 door fridge if the reach in is not working properly.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Operator did not have a thin tipped thermometer. Obtain at thin tipped thermometer.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Inspector has connected operator with plan review team.
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 4626.0033APermits, 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
Establishment does not have a CFPM. Discussed with operators. This has been a repeat violation since 2021. Ensure at least one employee has completed the CFPM training and obtained the certificate. Information on CFPM sent with report.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed applesauce in reach in fridge at 45 degrees F. Discussed with operator. Operator to turn down unit and monitor to ensure that all TCS foods are held at 41 degrees F 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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed 2 door reach in fridge in pantry area to have an internal holding temp of 55 degrees F. No TCS foods were stored in here. Discussed with operator. Ensure all equipment is working properly.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Observed no thin tipped thermometer on site. Discussed with operator.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Inspector has put operator in contact with plan review.
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 4626.0033APermits, 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
Per discussion with the operator, they are in the process of obtaining the CFPM credential.
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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s Notes
Open pest bait was still located behind the chest freezer in the pantry. Discussed with operator. This was corrected on site during 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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed purple cleaner in an unlabeled bottle. Discuss with operator. Bottle was labeled during the inspection.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Operator did not have a thin tipped thermometer on site during inspection. Discussed with operator.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Inspector will connect operator with plan review for questions regarding a remodel.
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 4626.0033APermits, 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
Ensure at least one employee has obtained the CFPM credential from the State and post certificate.
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.
Remove all live animals from the establishment except as specified in rule.
Inspector’s Notes
During the inspection, a small dog (Ricky) ran into the kitchen. Discussed with operator. Ensure animals or any unauthorized persons are not allowed into the kitchen area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed no chlorine test strips on site. Ensure you have a test kit on site for each type of sanitizer used.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed hot water sanitizing dish machine on site, but no means to measure surface temperature of dishes. Discussed with operator. Obtain test strips or device as described in rule 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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s Notes
Observed open pest bait behind freezer in pantry. Use only tamper resistant bait stations in food establishments or food storage areas.
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.
Store maintenance tools such as mops, brooms, vacuum cleaners, and similar equipment so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
Inspector’s Notes
Observed lightbulbs, rinse aid, and other maintenance and cleaning items stored on same shelf as single use utensils in pantry room. Keep all food and utensils separate from equipment or non-food supplies.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
There is no 3 compartment sink on site. There is a 2 compartment sink which is used for handwashing. There is a hot water sanitizing dish machine on site for utensils and kitchen equipment. Provide a 3 compartment sink during the next kitchen remodel. Contact Minneapolis Plan review prior to beginning any major kitchen remodel or construction.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Per operator, thermometer just recently broke and they are ordering a new one. Ensure a working thermometer is on site for use by staff.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
No 3 compartment sink on site. There is a two compartment sink which is used for handwashing and dish washing. Discussed with operator. Provide 3 compartment sink and dedicated handwash sink in the kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Operator did not have a thin tipped food thermometer on site. Ensure kitchen is equipped with a thin tipped thermometer.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
Observed no 3 comp sink. There is a two compartment sink which is used for handwashing and dish washing. Discussed with operator. Provide a 3 compartment sink and dedicated handwash sink in the kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.
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.
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
Ensure at least one full time employee has obtained the CFPM credential from the State and display certificate.
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.
Observed hole in the wall next to dish machine. Repair wall.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Establishment did not have a thin tipped thermometer on site. Obtain thin tipped thermometer.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Dish machine uses hot water to sanitize, however operator was unable to locate a device to measure surface temperature. Obtain device or test strips as described in rule 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s Notes
Observed inside of microwave soiled with food debris. Clean and maintain clean.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Submit plans to Minneapolis Plan review prior to any major remodel. Contact inspector with questions.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
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.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
No 3 comp sink on site. 2 compartment sink onsite serves as handwashing and dishwashing. Discussed with operator Nick. Provide a 3 compartment sink and a dedicated handwash sink in kitchen. Contact Minneapolis Plan Review prior to beginning any major kitchen remodel or construction.
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.
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
No CFPM certificate on site. Ensure at least one full time employee has obtained the CFPM credential from the State and display certificate.
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.
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 hot water dish machine not reaching a utensil temperature of 160 degrees. Discussed with operator. Establishment may wash dishes in dish machine, however any dish washed in the dish machine will need to undergo a final sanitizing step in the 2 compartment sink.
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 item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Establishment uses hot water to sanitize dishes, however no hot water test strips available to use for testing. Obtain test strips or device as described in rule 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Operator unable to locate chlorine test strips. Ensure test strips are available for each type of sanitizer used on site.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
No thin tipped thermometer available on site. Obtain thin tipped thermometer.
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.