Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Spicy sour cream in the walk in cooler was observed still in use more than seven days after preparation (dates 10/27 and 10/31). All spicy sour cream - including in portion cups - was discarded. Train staff to use or discard this and all other TCS ready-to-eat foods seven days after preparation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 small to-go ramekin containers made of #6 plastic. These are compressed polystyrene and are not allowed under Minneapolis Green To-Go ordinance. Discontinue ordering #6 plastic containers. See Green To Go page for allowed products that are recyclable or compostable. https://www2.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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Observed knives stored between prep table and prep cooler; these surfaces are not cleaned and sanitized. Knives were removed back to dish area for washing. Store in use knives properly between uses - such as directly on the clean prep top surface, or in a shallow hotel pan that can be regularly washed 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed sausage links in cooler drawer below grill at 46F. Sausages were relocated to the prep cooler to be chilled. Ensure all cold TCS foods are maintained at 41F 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.
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 #6 plastic to-go ramekins onsite for sauces. These are not recyclable or compostable. Replace with items that are either recyclable or compostable. See Minneapolis Green To-Go information: https://www2.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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed hand sink blocked by a cart. Employees moved cart.
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.