minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The handsink is lose from the wall. Secure and seal the handsink to the wall.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Sections of the floor were observed dirty with food debris and soil, especially under the 3-compartment sink and prep cooler. Clean the floor below equipment thoroughly. Additionally, the wall above the 3-compartment sink is dirty with black mold, where it has penetrated the painted FRP. Clean the FRP thoroughly to remove the mold, or replace the FRP.
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.
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
There is no hand sink easily accessible to the dish room. Add a handsink to the dish room (after a food plan review and plumbing permit are approved). This order was issued in 2024, and is overdue.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
A food plan review is required to: 1. correct the installation of the dish machine, which was added without a plumbing permit, and 2. add a handsink to the dish room. Find the Food Plan Review application form and process information at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ . This inspector can assist with any questions. This order was issued in 2024, and is overdue.
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.
The grout between tiles is worn away in several areas, making it hard to clean the floor. Begin planning to repair / replace grout.
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
A dish machine was added at some point in the past without a plumbing permit. In 2024, plumbing inspection staff verified by photograph the installation did not meet state plumbing code. Remove the dish machine connections from the plumbing system. (The machine, or a new one, may be reinstalled later by a licensed plumber after a food plan review and plumbing permit are approved.)
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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Hand sink is observed still loose from the wall. Secure the hand sink to the wall and seal it.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The floor below the make table and prep coolers were again dirty with significant food debris. Clean under all equipment and keep it 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.
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
There is no hand sink near the dish area. Install a hand sink in the dish area. (A food plan review will be required prior to installation.)
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
In the dish room, the free standing dish machine appears to have been installed in violation of plumbing code, without consideration for mechanical ventilation needs, and without a food plan review. Submit a food plan review to Minneapolis Development Review. The plan should address address the addition of a handsink and a properly plumbed and ventilated dish machine. Additional information on beginning the food plan review process will be provided with this report.
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.
Observed that in several locations throughout facility, especially in the dish room, the grouting between floor tiels is badly degraded. Repair by re-grouting or replacing.
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
Several squeeze bottles of sauces which are most likely TCS were observed left out at room temp on the make table. Person in Charge indicated they are left out all day, and would be returned to the cooler at closing time. Sauces included garlic parmesan, ranch, hot buffalo, and mango habanero. Person in Charge was directed to keep them under mechanical refrigeration. If the company has reason to believe they are not TCS, product labels need to be provided that do not indicate to refrigerate after opening.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The hand sink was being used as a dump sink, with a catch bin set inside it. Person in Charge removed the catch bin. Train employees to keep the hand sink clear and to use it only for washing hands.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Hand sink was observed loose from the wall. Secure the hand sink to the wall and seal it.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The floor below the make table and prep coolers were exceptionally dirty with built-up food debris. Dirt and mouse droppings were also present. Clean under all equipment and keep it 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 clear indications of mouse activity with the amount of mouse droppings under the make table and prep coolers. Also observed significant drain fly activity in the back corner of the dish room between the dish machine and 3-compartment sink. Clean away all food on the floor which is attracting mice. Clean the dish area and keep it dry. Provide targeted pest control services and maintain records of recent pest control operator visits onsite. The Person in Charge needs to inspect the restaurant daily for signs of pest activity and then respond with effective actions to control both mice and drain flies.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There were no chlorine test strips available onsite to test the sanitizer in the dish machine. Obtain chlorine test strips.
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 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The 3-compartment sink did not have any measurable concentration of Quaternary ammonium sanitizer in the 3rd compartment. The chemical mixer was found broken and the bottle empty. Employee manually mixed a solution of quaternary ammonium sanitizer, to obtain 200ppm.
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.
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
The dish machine was not producing any measurable concentration of chlorine sanitizer in the rinse cycle. Persons in Charge stated in person and by phone that they do not do anything with the dish machine, but that is the responsibility of the company they lease it from. Inspector explained it is indeed their responsibility to ensure the unit is producing the proper range of chlorine sanitizer (50-100ppm). Inspector primed the machine and obtained a proper concentration of 50ppm chlorine.
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.
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
Observed there is no hand sink provided in the dish area. The nearest hand sink is more than 25 feet away, around two corners and through a narrow hallway stacked with dough pans. Plan to install an additional hand sink near the dish area. A food plan review will be required prior to installation.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
In the dish room, the free standing dish machine appears to have been installed in violation of plumbing code, without consideration for mechanical ventilation needs, and without a food plan review. Submit a food plan review to Minneapolis Development Review. The plan should address address the addition of a handsink and a properly plumbed and ventilated dish machine. Additional information on beginning the food plan review process will be provided with this report.
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.
Observed that in several locations throughout facility - especially in the dish room - the grouting between floor tiles is badly degraded. Repair by re-grouting or replacing. The Person in Charge may propose a timeline for this work at time of the follow up inspection.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Persons in Charge were not able to convey that employees with vomiting or diarrhea must not work, must be recorded on an Employee Illness Log, and must wait until at least 24 hours have passed with no symptoms before returning to work. Train all Persons in Charge. Employee Illness information is available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
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 person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
No person on site was knew what sanitizer concentrations were needed for the 3-compartment sink (using quaternary ammonium) or the dish machine (using chlorine). Store manage was available by phone and knew the required 3-compartment sink concentration of (200-400ppm quaternary ammonium) but not the dish machine concentration (50-100ppm chlorine). All stated the company they lease the dish machine from knows the requirement, not them. This is not acceptable. Train all staff using the dish area, and all persons in charge what the required sanitizer concentrations are, and train them to test both.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was available. Print and use a log. Find Employee Illness Logs at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
There was no policy at the store or regional level to report a customer complaint of illness (vomiting or diarrhea) or suspected foodborne illness to the Minnesota Department of Health (MDH). Develop a policy that includes reporting such customer complaints to MDH: Call the MDH foodborne illness hotline at 1-877 FOOD-ILL email health.foodill@state.mn.us report online at: https://www.health.state.mn.us/diseases/foodborne/reporting.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.