majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no readily available test kit for the Sink & Surface sanitizer used in the 3-compartment sink. Provide a test kit at the 3-comp 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.
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
Owner reports three employees are taking the required class this week and will subsequently apply to Minnesota Department of Health for the MN CFPM 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.
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
A large portion of cooked ground beef was observed not fully cooled in the walk-in cooler from the day before. The inside portion of meat was still at 46F, while the outer edges were at 42F. Beef was discarded due to the risk of causing bacterial intoxication.
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.
A large portion of cooked ground beef was observed in the walk-in cooler which had not been cooled by effective means. The beef was approximately eight inches deep in a large hotel pan. Discussed using the Set & Forget method to effectively cool such prepared foods: After initial heat vents from the cooked food, spread the food out in shallow pans so it is not more than two inches deep. Put the pans in a cooler, uncovered, with at least two inches of air space around them. This method has been validated to produce effective cooling, so staff do not have to measure times and temperatures during cooling. When the food is all the way cooled several hours later (41F or less), the food can be covered, or combined into larger contains and then covered. Train staff to use effective cooling.
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
There is not yet a Minnesota Certified Food Protection Manager. Several staff are reportedly taking an approved class soon. After receiving the class certificate, apply to the Minnesota Department of Health for the state's certification. For classes and application process, see https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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 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
The front hand sink did not initially have paper towels stocked. Towels were provided.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Solo brand to-go containers onsite are made of #6 plastic (compressed polystyrene). These are not allowed under the Green to Go ordinance. They must be replaced with containers that are #1 or #5 - but not black, or with #7. See details and get free consultation help at https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Multiple house-made sauces were TCS and were being kept approximately two weeks. Specifically, several sauces made 8/2/2025 were discarded. Discussed reducing batch size and ensuring all prepared TCS foods are discarded seven days after being prepared.
In plain English
An issue that does not fit the common categories. Check the official wording for details.