Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to be sitting in the break room, enter the kitchen, and resume food handling without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands between switching tasks and when hands may have become contaminated.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls throughout the kitchen and the floors by the chest freezer to be soiled. Clean and keep physical facilities 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the storage racking above the 3-compartment sink to be soiled. Clean and keep equipment 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.
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 rodent droppings under the prep sink and the chest freezer. Clean area. Regularly inspect facility and report findings to pest control provider. Increase pest control service, as needed.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employees to not be aware of wash, rinse, and sanitize practices. Inspector demonstrated wash, rinse, and sanitize and showed employees how to set up the 3-compartment sink. Make sure employees wash, rinse, and sanitize food contact surfaces.
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.
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 there to be no paper towel at the kitchen handwashing sink. Paper towel was provided during inspection. Keep paper towels at handwashing sink to promote proper handwashing by employees.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed chemical spray bottles to be stored in the basin of the handwashing sink. The spray bottles were removed during inspection. Keep the handwashing sink accessible for use.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed cooked TCS foods in the stand-up cooler to not be date marked. Per chef, these items were cooked 3 days prior to inspection. Make sure cooked TCS foods are properly date marked to ensure proper use/discard within 7 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed containers of tomato paste in the stand-up cooler to not be covered. Store foods in covered containers.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employee to wash their hands in the 3-compartment sink. Employee was instructed to wash their hands in the handwashing sink. Make sure employees wash their hands in the handwashing 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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to touch the garbage can and then resume food handling without washing their hands. Employee was instructed to wash their hands prior to returning to food handling. Make sure employees wash their hands after they have become contaminated.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls throughout the kitchen to be soiled. Observed the floors by the chest freezer to be soiled. Clean and keep physical facilities 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the storage racking above the 3-compartment sink to be soiled. Clean and keep equipment 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.
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 rodent droppings under the prep sink and the chest freezer. Clean area. Regularly inspect facility and report findings to pest control provider. Increase pest control service, as needed.
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.
majorCode 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 there to be no Person-in-Charge present during the inspection. Assign a knowledgeable Person-in-Charge and make sure a Person-in-Charge is at the restaurant during all business hours.
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 the caulking/seal at the 3-compartment sink, kitchen handwashing sink, and prep sink to be deteriorated/damaged. Repair the caulking in these areas.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employee to be wearing single use gloves, handle raw fish, move to do dishes at the 3-compartment sink, and then start to handle food without changing gloves. Employee was instructed to wash their hands and then put on clean gloves. Make sure employees change single use gloves once they become contaminated.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee to grab a dirty spoon out of the 3-compartment sink, rinse it off, and then move to resume food preparation. Employee was instructed to return the spoon to the 3-compartment sink. The wash, rinse, and sanitize step was completed. Make sure that employees correctly wash, rinse, and sanitize food contact utensils.
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.
Observed the caulking/seal at the 3-compartment sink, handwashing sink, and prep sink to be deteriorated/damaged. Repair the caulking at these areas.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the kitchen handwashing sink to be leaking. Contact your plumber for repairs. Keep all plumbing 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.
Observed cooked collard greens to have been cooled in a deep container in the stand-up cooler. Person-in-Charge was informed that cooling foods in a shallow (2 inches or less) container is a more effective way to cool cooked TCS foods. Use effective methods to cool 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked collard greens to have been cooled in a covered container in the stand-up cooler. Person-in-Charge was informed that cooling foods in an uncovered container is a more effective way to cool cooked TCS foods. Keep containers of cooling TCS foods uncovered to help the cooling process.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw fish to be stored directly on top of a container of cooked okra in the stand-up cooler. These items were rearranged during inspection. Store raw animal meats in a manner that prevents contamination of 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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed wooden racking to be used to store oils in the kitchen. Remove wooden rack. Make sure all non-food contact surfaces are made of non-absorbent materials.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employee to be wearing single use gloves, touch a garbage can, and then move to work with food without changing gloves. Employee was instructed to wash their hands and change gloves. Make sure that employees change single use gloves once they become contaminated.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee to rinse a food bowl and place it into clean utensil storage. The wash and sanitize step was not completed. Employee was instructed to remove utensil from storage and to correctly complete the wash, rinse, and sanitize steps. Make sure that employees correctly wash, rinse, and sanitize food contact utensils.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly tape strips to be stored directly above the prep sink. Move fly strips to areas that are away from food prep and storage.
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.
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
Observed there to be multiple risk factors out of control during inspection (including protection from contamination, cooling, and sanitizing food contact surfaces). A daily food safety checklist and a link to the City of Minneapolis Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety risk factors during hours of 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.
majorCode 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 containers of cooked beef, palm oil, and other TCS sauces in the stand-up cooler to not be date marked. Observed multiple containers of cooked meats, collard greens, and sauces made at the restaurant to not be date marked in the chest freezers. Person-in-charge stated that those items had been made within the last 3 days. Ensure that TCS foods are date marked to ensure proper use/disposition of foods to prevent bacterial growth.
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.
Observed the wall at the entrance of the kitchen to be separating and splitting. Observed the sealant and caulking around the kitchen handwashing sink to be damaged. Observed there to be cracked and missing tiles at the floor drain under the kitchen handsink. Repair these areas and keep physical facilities in good repair.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen vegetables, meats, and sauces to be left thawing at room temperature on the prep table in the kitchen. Person-in-charge was instructed to thaw frozen items under refrigeration or completely submerged under running water. Ensure that frozen foods are thawed as required in this code.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Observed cooked turkey necks in the hot steam well to be at 125 degrees F. After discussion with the PIC, it was determined that the turkey necks were removed from the refrigerator and placed into the steam well 1.5 hours prior to the inspection. It was discussed with PIC that cooked items being reheated must be quickly reheated to 165 degrees F before being placed into hot holding. The turkey necks were moved to the stove and reheated in boiling water. Temperature of turkey necks were verified at 186 degrees F 20 minutes later. Ensure that items are reheated to 165 degrees F within 2 hours before being placed into hot holding.
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.
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 rodent droppings in the back storage area. Also observed a back room to have excessive empty bags and cardboard, which could provide pest harborage conditions. Facility was instructed to clean areas and contract with a professional pest control service. Inspector verified that areas were cleaned and that harborage conditions were removed on 6/11/2024. Regularly inspect the facility and coordinate with pest control service if pest evidence is found.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed rodent droppings at the facility, but they do not have a professional pest service provider. Inspector discussed with owner that a professional pest service provider is required if evidence of pest activity is found. Owner stated that they have contracted with a pest service provider and will send the pest control report to inspector. Send the pest control service report and maintain a contract with a professional pest control provider.
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.