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
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.
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.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
FACILITY WAS CURING BACON ON SITE WITHOUT AN APPROVED HACCP PLAN. IF FACILITY IS CURING USING PINK SALTS AN APPROVED HACCP PLAN MUST BE IN PLACE. DISCONTINUE USING PINK CURING SALTS UNTIL A HACCP PLAN HAS BEEN APPROVED BY MINNEAPOLIS HEALTH.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
Inspector’s notes
FISH OBSERVED BEING VACUUM SEALED ON SITE WITHOUT AN APPROVED HACCP PLAN. DISCONTINUE VACUUM SEALING SEAFOOD ON SITE WITHOUT AN APPROVED HACCP PLAN.
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.
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
BEEF OBSERVED IN THE PROCESS OF COOLING MEASURED 87 DEGREES F. PRODUCT WAS BEING HELD AT ROOM TEMPERATURE NEAR SMOKER. MOD STATED PRODUCT HAD BEEN COOKED OVER 2 HOURS PREVIOUSLY. PRODUCT WAS DISCARDED.
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
CHLORINE SANITIZER AT BAR MEASURED 0 PPM AT TIME OF INSPECTION. MACHINE WAS TESTED 3X. CALL CHEMICAL/DISH MACHINE SERVICING COMPANY FOR SERVICE OF UNIT.
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.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
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
CHLORINE SANITIZER AT DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM.
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.
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 STATE OF MN CFPM EMPLOYED ON SITE. EMPLOY ONE FULL TIME 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.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
NO HACCP PLAN ON FILE FOR VACUUM SEALING PREVIOUSLY COOKED MEATS. THESE PROCESSES MUST HAVE A REGULATORY APPROVED HACCP PLAN AND VARIANCE IN PLACE. DISCONTINUE PROCESS IMMEDIATELY AND SUBMIT A HACCP PLAN FOR APPROVAL TO CITY OF MINNEAPOLIS HEALTH.
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
NO HANDWASH SIGNAGE AT BAR AND IN BACK OF HOUSE. POST EMPLOYEE HANDWASHING SIGNAGE AT ALL HANDSINKS IN FACILITY.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO QUAT OR CHLORINE SANITIZER TEST KITS ON SITE. MAINTAIN TEST KITS FOR 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.
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
HOT WATER SANITIZER IN DISH MACHINE REACHED 140°F. THE TEMPERATURE OF THIS WATER MUST REACH 160°F
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 ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
SMOKER OBSERVED OUTSIDE OF HOOD SYSTEM. RELOCATE SMOKER TO BE FULLY UNDERNEATH HOOD SYSTEM.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
GARLIC OIL MIXTURE MEASURED 67°F, CILANTRO SALSA MEASURED 67°F. MAINTAIN ALL COLD TCS FOODS AT 41°F OR 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
PLUMBING CONDENSATE DRAIN LINE INSIDE WALK-IN COOLER OBSERVED LEAKING. REPAIR CONDENSATE DRAIN LINE INSIDE WALK-IN COOLER TO ELIMINATE WATER BUILD-UP.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
PIC CHARGE DEMONSTRATES LACK OF OVERALL ACTIVE MANAGERIAL CONTROL. WORK TO IMPLEMENT SYSTEMS TO ENSURE PROPER FOOD SAFETY PROTOCOLS ARE FOLLOWED DURING STANDARD BUSINESS OPERATION.
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 a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
NO PARASITE DESTRUCTION LETTER PRESENT FOR SEARED FISH SERVED RAW ON THE MENU. OBTAIN A PARASITE DESTRUCTION LETTER FROM FISH SUPPLIER.
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.
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.
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.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
FACILITY IS STILL VACUUM SEALING COOKED FOOD PRODUCTS INSIDE OF WALK-IN FREEZER. FACILITY MUST DISCONTINUE OR SUBMIT HACCP PLAN FOR THIS PROCESS IMMEDIATELY.
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
CHLORINE SANITIZER AT BAR MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM. CALL CHEMICAL COMPANY FOR SERVICE OF MACHINE.
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.
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 FULL TIME CFPM EMPLOYED ON SITE. EMPLOY 1 FULL TIME 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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
NO HACCP PLAN PRESENT FOR ACIDIFED SAUCES THAT WERE BEING HELD OVER 7 DAYS. SAUCES THAT ARE MADE ON SITE USING COOKED VEGETABLES MUST BE HELD UNDER REFRIGERATION AND DATEMARKED WITH A 7 DAY SHELF LIFE WITHOUT AN APPROVED ACIDIFICATION HACCP PLAN. PLEASE SUBMIT AN ACIDIFICATION HACCP PLAN TO MINNEAPOLIS HEALTH BEFORE DEVIATING FROM PREVAILING FOOD CODES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
FACILITY OBSERVED VACUUM SEALING COOKED PROTEINS AND OTHER ITEMS. PLEASE SUBMIT A HACCP PLAN TO MINNEAPOLIS HEALTH BEFORE DEVIATING FROM PREVAILING FOOD CODES. DISCONTINUE THIS PROCESS UNTIL AN APPROVED HACCP PLAN IS IN PLACE FOR ROP OF COOKED TCS FOODS.
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
CHLORINE SANITIZER AT BAR DISH MACHINES MEASURED 0 PPM AFTER RUNNING MACHINE 2 TIMES. CALL CHEMICAL COMPANY FOR SERVICE OF DISH MACHINES IN BAR. CHLORINE SANITIZER SHOULD MEASURE BETWEEN 50-200 PPM.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
NO LABELS PRESENT ON SPRAY BOTTLES OF CHEMICALS THROUGHOUT FACILITY. LABEL ALL CHEMICAL CONTAINERS USED IN FACILITY.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR HOT WATER SANITIZING DISH MACHINE. PROVIDE ITEM TO CHECK SURFACE TEMPERATURE OF DISHES IN HOT WATER DISH MACHINE.
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
NO CFPM ON SITE. FACILITY MUST EMPLOY 1 FULL TIME 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
NO CONSUMER ADVISORY OR DISCLOSURE PRESENT ON PRINTED MENUS REVIEWED IN ESTABLISHMENT. STEAKS ARE COOKED TO CONSUMER REQUEST.
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.