Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Hand washing sink still not provided at the ice maker/ beverage station. Note: Any remodeling construction or addition of new equipment that need plumbing, gas connection/ and pulling of permit must pass through the plan review process. Note: For details, please see the construction guideline at the link: Food Plan Review Resources - City of Minneapolis
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.
minorCode 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
A few of wet wiping cloths found stored on the prep tables between use. Note: Store all wet wiping cloths in approved chemical sanitizer solution buckets between use at all times.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Unapproved painted and peeling out floors in the main and back kitchen areas still not replaced. Note: Replace it with the approved flooring. Note: For details, see the link: Food Plan Review Resources - City of Minneapolis
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
TPHC method for food safety observed in use for butter and butter cream at the pastry station. But no written procedure maintained onsite. Note: Provide and maintain written procedure onsite at all times. Note: The copy of the template handed out onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Hand washing sink not provided at the back ice maker and beverage station. Note: Provide hand sink for effective hand washing procedure.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
The temperature gauge reading of the final rinsing temperature of the 2nd high temperature sanitizing mechanical dishwasher found at 195 F (beyond the regulated range). Note: Adjust it to maximum 194 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.
minorCode MN Rule 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
The flow pressure gauge reading of the hot water mechanical dishwasher was low and found below the manufacturer's required range of 20 plus or minus 5 PSI. Note: Adjust it to the approved range.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Non- continuous cooking found in use for tenderized and Sirloin raw meats in the facility. Bute no approved written procedure maintained onsite. Note: Written procedure needs to be submitted and prior approval is required. Note: For details, please see the fact sheet/ template handed out on site.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloths stored in the sanitizer solution bucket with the low concentration. Note: See above for concentrations. Note: All replaced with the solution of 200 PPM.
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 readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
The wash temperature measuring gauge was broken and not working properly. Note: Repair or replace
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
The floors in the main and back kitchen areas were painted and found peeling out. Note: Remove waxy floor and replace it with an approved floor so as to make it smooth 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.
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
The improperly working high temperature sanitizing mechanical dishwasher still not fixed. The facility found using the second dishwasher and three compartment sinks. Reservice the dishwasher so that rack or utensils surface temperature reaches to 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed Butter Slock (pasty cream- 10/12/2024), cream cheese (10/23/2024) American buttercream (10/22/2024) and Egg Nogg (09/27/2024) with date marking that exceed 7 days from the days of preparation. Note: PIC discarded them voluntarily. Note: Please see the proper TCS food date marking fact sheet sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 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
Wiping cloth stored in the bucket with low concentration of quat sanitizer. Note: Replaced with the 200 PPM 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.
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
The rack or utensils surface temperature was not reaching 10 160 F in mechanical dishwasher when tested. Note: Reservice the 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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Single service items not stored in protected container in the dry storage area. Note: Alwas store all single service items in protected in original packages or in other protected means
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.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
observed one severely dented and rusted young corn Choco fudge in the kitchen. Note: PIC discarded it voluntarily.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Mold growth seen at dishwasher board and wall juncture. Note: Clean/ and recalk to eliminate mold growth.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed whipped and Goat cheeses with date marking of Dec 4, and 11, 2023 respectively (in the walk-in cooler), which exceed 7 days from the days of preparation. Note: PIC discarded them voluntarily. Note: Please see the proper TCS food date marking fact sheet attached
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
No Chlorine test strips provided onsite. Only Quat test strips found onsite. Note: Provide and use it as required.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed mold growth inside the ice maker located in the kitchen area. Note: Please clean and sanitize and maintain frequent cleaning practices of the interior of the ice maker to eliminate mold growth.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed company potato, pulled chicken and corn being cooled in tightly covered containers under refrigeration. Note: PIC instructed to keep TCS foods uncovered while placed in the shallop pans for cooling. Note: All corrected onsite.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed several TCS food items such as Yolk (11/11/2023), Ferguson (11/13/2023), etc., not in compliance with date marking time limits. All discarded voluntarily. Note: Make sure that all TCS foods held for more than 24 hours are consumed or discarded within 7 Calander days of preparation. Note: For details, please see the food safety fact sheet sent with the report
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
No appropriate chemical test strips (Chlorine) provided onsite. Note: Provide and use it as required.
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.
Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
Inspector’s notes
Solid "Sunburst performance plus" dishwasher detergent in container found wrongly in use as sanitizer in mechanical dishwasher. Note: Per PIC both detergent and sanitizer have similar containers and their employees use it by mistake. Note: All corrected onsite. Please read the label of all chemicals including sanitizer before use. All toxic chemicals should be used according to the manufacturer's instructions.
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.