Follow-Up
Jan 12, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 12, 2026 · Original Source
Restaurant · Minneapolis, MN
Cheng's Garden Inc
3023 Nicollet Ave
Last inspected Jan 12, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspectionsFollow-Up
Dec 29, 2025
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
majorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed foods out of temperature marked for the time, without written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0075AHandwashing
Official wording
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed food worker moving raw chicken with bare hands, then go to cook line to start preparing food without washing hands. At time of inspection had all employees stop and wash hands. Ensure food employees are washing hands when they are contaminated, and before engaging in food preparation to prevent foodborne pathogen contamination.
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.
More about handwashing problemscriticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed food employee move raw chicken from container, then wash and rinse container, and put away with clean containers without sanitizing and air-drying first. Ensure Food employees are washing, rinsing and sanitizing food contact surfaces. Discussed with PIC, PIC set up the three-compartment sink for washing, rinsing and sanitizing and educated employee on proper sanitizing procedures. All containers on the shelf were washed, rinsed and sanitized.
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.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Dec 29, 2025 · Original Source
Routine
Dec 12, 2025
Complete
Official score: 76 · Understand this area’s scale
10 recorded violations
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed grinder put away with food debris. Ensure food-contact surfaces are maintained clean.
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.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple containers of fried chicken, egg rolls, cooked pork and cooked poke, out of temperature control and above 41F. Temperatures noted in the measurement section of this report. Ensure foods are in mechanical cold hold and kept at 41F and below to prevent pathogen groth that can lead to foodborne illness. Discussed foods with PIC, no time-as-a-public health control written procedures available, food was not marked for the time it was taken out of cold-hold and to be discarded. Foods above 41F were discarded at time of inspection.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0675Food temperature
Official wording
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed 6-8 large containers of food out of mechanical cold-holding. Ensure there is enough equipment to maintain foods at 41F and below.
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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed rice out of temperature control on counter at 99F. At time of inspection PIC discarded the rice. Ensure hot-holding food is at 135F and above and kept under mechanical temperature control to prevent food borne illness. Discussed using time-as-a-public-health-control, no written procedures available, food was not marked for time it was taken out of temperature control or the time to discard.
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.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed cooked rice stored on ground near cooking station. Ensure food is stored at least six inches above the ground.
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.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed cooked pork stored in plastic t-shirt bags. Ensure food is stored in food-grade packaging, or containers. Discussed with PIC to order more of the food-grade plastic bags for storing food.
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.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink was blocked with a container and utensils inside. Ensure hand washing sinks are maintained unblocked and used for only hand washing.
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.
More about handwashing problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no way to dry hands at hand washing sink. PIC got napkins at time of inspection. Ensure all hand washing sinks have a supply of paper-towels or other approved hand drying device.
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.
More about handwashing problemsmajorCode MN Rule 4626.0030DEFGHIHandwashing
Official wording
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed repeat violations for food maintaining proper temperature and kept under mechanical temperature control, food contact surfaces maintained clean and safe, and handwashing sink being maintained accessible. Ensure the person in charge can demonstrate their knowledge about the importance of maintaining safe food temperatures, clean and sanitized food contact surfaces and the importance of maintaining hand washing sinks supplied and accessible. Ensure employees are trained on how foodborne illness can spread through these pathways.
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.
More about handwashing problemsmajorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Observed no person in charge at the facility at time of inspection. Ensure someone with food safety knowledge and the authority to oversee food safety procedures and practices of the employees is designated on each shift.
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.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Dec 12, 2025 · Original Source
Follow-Up
Jun 16, 2025
Complete
Official score: 92 · Understand this area’s scale
6 recorded violations
minorCode MN Rule 4626.1550Handwashing
Official wording
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand washing sink with thick layer of grease on handles. Ensure handwashing sinks are clean.
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.
More about handwashing problemscriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw shrimp above ready to eat chicken on speed rack in walk-in. Observed cooked chicken under raw pork in walk-in cooler. Ensure ready-to-eat foods are protected from contamination. PIC moved items at time of inspection and showed the proper storage order.
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.
More about food not protected from contaminationmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food grinder with dried food, observed tumbler with dried food. Ensure food-contact equipment is clean to the sight and touch, and washed, rinsed, and sanitized every four hours when in use.
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.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.1565ABDPests
Official wording
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 feces was not cleaned behind rice cooker by hand washing sink. Ensure evidence of pests is clean as soon as possible to monitor for activity.
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.
More about signs of rodents or insectsminorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed heavy food and grease debris between equipment and behind cook-line. Ensure facility is maintained clean.
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.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed PIC had marked working containers of food for time without written procedures. Ensure the written procedures for time-as-a-public-health-control (TPHC) are maintained on site and filled out prior to using time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jun 16, 2025 · Original Source
Routine
Jun 2, 2025
Complete
Official score: 84 · Understand this area’s scale
11 recorded violations
criticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed large containers of food out on counter to be reheated to order between 65-90F. (See temperature chart for details). Ensure all time/temperature controlled for safety (TCS) foods are kept at 41F and below in mechanical refrigeration. Discussed time as a public health control and the proper procedures for using time instead of temperature for TCS foods. Also discussed using smaller "working" containers of food. PIC discarded the food listed at time of inspection.
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.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.1550Handwashing
Official wording
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand washing sink with thick accumulation of food debris. Ensure it is cleaned often.
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.
More about handwashing problemsminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed food prep sink was missing faucet. Ensure plumbing system is maintained in good repair.
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.
More about water, plumbing, or sewage problemsmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed dishes and utensils inside hand sink. Ensure hand washing sinks are used only for hand washing and remain accessible. At time of inspection PIC moved the items from the hand washing sink.
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.
More about handwashing problemscriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw chicken stored over cut onions in walk-in cooler. Observed raw beef stored over sauce in 2-door reach in cooler. PIC moved at time of inspection. Ensure raw animal foods are separated from ready to eat foods.
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.
More about food not protected from contaminationmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed grinder used the day before still had food debris. Ensure food-contact equipment is maintained clean. Wash, rinse, and sanitized food contact equipment after and before use, and every four hours when continuously in use. Discussed with PIC at time of inspection. PIC moved to three compartment sink.
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.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed hand sink missing soap. Ensure soap is at each hand washing sink. PIC placed soap at the hand sink.
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.
More about handwashing problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed hand washing sink was missing paper towels. Ensure each hand washing sink is provided with paper towels. PIC place napkins at handwashing sinks at time of inspection.
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.
More about handwashing problemsminorCode MN Rule 4626.1565ABDPests
Official wording
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 feces by back rice cooker. Ensure mouse feces is cleaned as soon as possible and harborage conditions don't exist in the establishment to attract pests. Observed pest control report. Discussed pest control frequency.
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.
More about signs of rodents or insectsminorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood with heavy accumulation of grease. Ensure hood is cleaned.
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.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed heavy food and grease debris between equipment and behind cook line. Ensure the facility is maintained clean.
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.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Jun 2, 2025 · Original Source
Follow-Up
Jul 16, 2024
Complete
Official score: 94 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed chicken pieces and wings stacked over four inches and covered in walk-in. Ensure an effective cooling method is used. Observed PIC reheat chicken to 175F and place on sheet trey in the walk-in cooler. Discussed using speed rack and sheet trey to ensure food is cooling quickly.
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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed cut raw onions uncovered and placed under raw beef. Observed raw chicken above raw beef in walk-in. Ensure storage order of raw animal products prevents cross-contamination. Discussed storing walk-in in the opposite order of cooking temperatures -the higher the required cooking temperature, the lower it should be stored. PIC moved at time of inspection.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Jul 16, 2024 · Original Source
Follow-Up
Jul 2, 2024
Complete
Official score: 86 · Understand this area’s scale
7 recorded violations
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
Observed no one on staff with the Minnesota Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee food employees and food processes has the Minnesota Certified Food Manager 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.
More about paperwork, training, or posting issuesmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand sink in back of kitchen with pot and utensils. Ensure handwashing sinks are kept accessible and used only for handwashing purposes.
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.
More about handwashing problemsmajorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed cooked noodles, cooked ribs, cooked rice, and cooked chicken without a date mark in the walk-in. Person in charge (PIC) date marked at time of inspection. Ensure Time/temperature controlled for safety foods are date marked on the day the food was cooked and is discarded after seven days.
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.
More about food source, dating, or labeling problemsminorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet rags on prep table. Ensure wiping cloths are held between use in an approved sanitizing solution.
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.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.0845AFood temperature
Official wording
Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
Inspector’s notes
Observed food worker take pot from hand sink, rinse out in three compartment sink, then place on to prep line for use. Ensure food contact surfaces are washed, rinsed, and sanitized when contaminated, before being reused. At time of inspection PIC cleaned and sanitized pot.
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.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed food worker take chicken which had just been fried and put it in a deep (over 4 inches thick) plastic bus-tub and cover to start cooling process. At time of inspection PIC was educated and encouraged to use a speed rack in the kicthen being used for storage, and sheet treys to cool foods quickly. PIC moved chicken to shallow pans and put in walk-in uncovered to cool.
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.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw chicken over raw beef in walk-in cooler. PIC moved at time of inspection and showed the proper storage order. Ensure raw animal foods are stored by minimum cooking temperature (higher the temperature the lower they should be stored).
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Jul 2, 2024 · Original Source
Follow-Up
Jun 18, 2024
Complete
Official score: 88 · Understand this area’s scale
6 recorded violations
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 certified food protection manager (CFPM) onsite. Provide.
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.
More about paperwork, training, or posting issuesmajorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The person in charge could not describe food diseases that must be reported to the health department. Retrain and review.
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.
More about paperwork, training, or posting issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log onsite at the time of the reinspection. An illness log was sent with the routine report. PIC stated she had not printed a copy for onsite use. Print and have a copy of the illness log onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Dishes are still observed stored inside the handwashing station. Discontinue this practice. Handwashing sink is for handwashing only.
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.
More about handwashing problemscriticalCode MN Rule 4626.0450AEquipment and utensils
Official wording
Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
Inspector’s notes
Raw meats are stored in Thank You plastic bag inside the walk-in cooler and freezer. Discontinue using unapproved bags to hold meat. Use food-grade bags.
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.
More about equipment or utensil issuesminorCode MN Rule 4626.0780AFood temperature
Official wording
Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
Inspector’s notes
Food prepared and observed in the 3-compartment sink at the time of the reinspection. Discontinue preparing food inside the compartment sink, use the food prep 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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Jun 18, 2024 · Original Source
Routine
May 30, 2024
Complete
Official score: 88 · Understand this area’s scale
8 recorded violations
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 certified food protection manager (CFPM) employ at the time of the inspection. Employ a CFPM.
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.
More about paperwork, training, or posting issuesmajorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The person in charge (PIC) could not describe employee illness symptoms and food diseases that must be reported to the regulatory authority. Retrain.
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.
More about paperwork, training, or posting issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log onsite. An electronic illness log will be sent along with the report. Print and use it as necessary.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Dishes stored inside the handwashing station. Discontinue this practice. A handwashing station is for handwashing only.
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.
More about handwashing problemscriticalCode MN Rule 4626.0450AEquipment and utensils
Official wording
Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
Inspector’s notes
Observed raw meats stored in Thank You bags that are stored in the walk-in freezer and walk-in cooler. Discontinue using unapproved bags to hold meat.
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.
More about equipment or utensil issuesminorCode MN Rule 4626.0780AFood temperature
Official wording
Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
Inspector’s notes
Food prepare in the 3-compartment sink. Discontinue and prepare food 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.
More about food kept at an unsafe temperatureminorCode MCO 204.30AOther
Official wording
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 to-go styrofoam containers and cups in the business. Remove by the next inspection and provide approved materials.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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
Handwashing paper towel dispenser observed broken. Repair.
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.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, May 30, 2024 · Original Source