minorCode MN Rule 4626.1345BWater, plumbing, and sewage
Official wording
Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
Inspector’s notes
Observed basecoving to be missing along walls inback area and at cookline. Install integral basecoving such as quarry tile or stainless steel coving in these areas.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1). Observed pico de gallo at 54*F in deli elevated Coldwell unit. Maintain all cold TCS foods at 41*F or less. (product discarded). 2) In back prep area observed an open container of Hellmanns Mayo being kept out at room temp. Instructions on label indicate to refrigerate after opening. Product discarded. Keep opened containers of Hellmann's Mayo refrigerated 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.
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 styrofoam and black plastic containers at front counter area. Styrofoam and black plastic "to go" containers are not allowed in the city of Minneapolis. Use approved containers. See flyer attached with this report. Styrofoam containers immediately removed from establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed cooked diced steak on grill at 77*F. Grill was cold to the touch. Maintain all hot TCS foods at 135*F or higher. (food 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.
minorCode MN Rule 4626.1345BWater, plumbing, and sewage
Official wording
Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
Inspector’s notes
Observed base coving to be missing along walls in back area and at cookline. Install integral base coving such as quarry tile or stainless steel coving in these areas.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed pico de gallo at 56*F and shredded lettuce at 50*F in deli Coldwell unit. Maintain all cold TCS foods at 41*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.
minorCode MN Rule 4626.1345BWater, plumbing, and sewage
Official wording
Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
Inspector’s notes
Observed basecoving to be missing along walls inback area and at cookline. Install integral basecoving such as quarry tile or stainless steel coving in these areas.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed pico de gallo at 50*F and diced lettuce at 49*F in deli Coldwell unit. Maintain all cold TCS foods at 41*F or less. (product 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The hand wash sink at the deli front counter drains really slow and also the middle compartment of the 3-comp sink in back prep area drains extremely slow. Unclog sinks so that they drain properly.
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.
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
There were no paper towels at deli front counter hand sink. Provide and maintain paper towels in dispenser. Note: Paper towels were available nearby on counter.
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 all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed the following foods at unapproved temperatures on steam table and grill: On steamtable refried beans 106*F, rice 86*F and tamales 121*F. (Per employee food had been on steamtable for 4 hours and due to slow business she turned steamtable off). Observed cooked diced steak on grill at 98*F. Grill was cold to the touch. Maintain all hot TCS foods at 135*F or higher. All of these food items were 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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
At time of inspection there was no state certified food manager certificate posted. Post valid CFPM certificate in a conspicuous location.
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.
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 numerous styrofoam containers at front counter area. Styrofoam "to go" containers are not allowed in the city of Minneapolis. Use approved containers. See flyer attached with this report. Styrofoam containers immediately removed from establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed a sack of onions being stored on floor. Store all food up off florr at least 6 inches.
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 cooked chicken cooling at elevated temperatures in a 6 inch deep pan in 2-door Upright cooler. Cool items like this in a shallow container of 2 inches or less. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70 *F to 41*F or less in an additional 4 hours.
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 chicken cooling at elevated temperatures in a 6 inch deep pan wrapped with plastic wrapin 2-door Upright cooler. Cool items like this in a shallow container of 2 inches or less, uncovered until food item has cooled to proper temp.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed several unlabeled spray bottles. Label spray bottles with their contents.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
In walk-in freezer observed a huge build-up of ice under compressor down thru shelving to floor. Repair leak causing this to happen and remove ice build-up from freezer.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean mold build-up on lower wall (FRP) in back prep room.
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.
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
There were no date marks on squeeze bottles at front area, in coolers and no date marks on opened bulk dressing containers. Date label squeeze bottles and opened bulk dressing containers.
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.
minorCode MN Rule 4626.1345BWater, plumbing, and sewage
Official wording
Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
Inspector’s notes
OBSERVED BASECOVING TO BE MISSING ALONG WALLS IN BACK WAREWASHING AREA AND AT COOKLINE.. INSTALL INTEGRAL BASECOVING SUCH AS QUARRY TILE OR STAINLESS STEEL COVING IN THIS AREA
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The hand wash sink at the deli front counter drains really slow. Unclog sink so that it drains properly.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The hand wash sink at the deli front counter drains really slow. Unclog sink so that it drains properly.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hot water of only 87*F in employee restroom. Provide hot water at hand sink between 110-130*F
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED VARIOUS ITEMS IN THE BACK OF THE FACILITY THAT ARE NO LONGER BEING USED DURING DAILY BUSINESS OPERATIONS ON SITE. REMOVE ALL ITEMS FROM PREMISES AS THEY CAN CREATE A HARBORAGE AREA FOR UNWANTED PESTS.
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 4626.1345BWater, plumbing, and sewage
Official wording
Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
Inspector’s notes
OBSERVED BASECOVING TO BE MISSING ALONG WALLS IN BACK WAREWASHING AREA AND AT COOKLINE.. INSTALL INTEGRAL BASECOVING SUCH AS QUARRY TILE OR STAINLESS STEEL COVING IN THIS AREA.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide hand washing signs at all employee hand washing sinks.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The data plate on the 2-door glass cooler indicates it can be used to store only TCS foods in their original package. Discontinue the use of this refrigerator for storing TCS items like shredded chicken and cooked pasta.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cheese and sliced tomatoes in Coldwell at 46*F and 43*F. Maintain all cold TCS foods at 41*F or less. Turn thermostat down on Coldwell to lower ambient temperature to 41*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.
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
Observed 0 PPM quat sanitizer in the 3-comp sink. Provide and maintain 200-400 PPM quat sanitizer in the sanitizing compartment of the 3-comp sink. Note: Utensils in the sanitizing compartment of 3-comp sink were piled so high numerous utensils were at least 4-6 inches above the water line. Maintain water level in sink covering 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.
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 shredded chicken and other ready-to-eat foods in 2 door glass cooler that were not date marked. Date mark ready-to eat foods so that they will be used 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed unlabeled containers of bulk flour in back prep area. Label containers with their contents.
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.