minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Food in the front of the house that are pre-packaged have incomplete label information. Label must include: name and business address, name of product, ingredient list in descending order, and any allergens. Provide complete label for all pre-packaged products that are self-service.
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.
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
Walk-in freezer obtained and installed with no prior plan review. Submit a plan review application for the unit.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed lots of self-service sweets (bagged ice cream, chocolate dipped banana ice cream, whipped cup, beverage cups in the refrigerator, candies) in the front of the house with no or complete label. Provide complete label for each pre-packaged product, label must include the following information: name and business address, name of product, ingredient lists (in descending order), and any allergens.
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.
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 bags of frozen meat thawing int he 2-compartment prep sink. Discontinue this practice and train staff to properly thaw.
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.
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
Business obtained new walk-in freezer and had installed the equipment without prior city approval. Submit plan review to the city.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
During onsite inspection, staff was not did not know that TPHC was used for the food that are set in the front and cannot locate the written procedures as requested by inspector. Train staff to know and follow your TPHC procedures and keep records. A new copy of TPHC form will be sent along with the report - print and fill it out.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.
Inspector’s notes
Observed chocolate dipped banana ice cream in the self-service freezer in the front of the house not packaged. Provide a utensil or a method for patrons to utilize to prevent contaminating the unpackaged chocolate banana ice cream.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed microwave with debris - clean as necessary.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing station blocked by speed rack - remove and keep handwashing accessible at all times.
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 roasted pig (111*F) and corn (105*F) on the stove top not reading at 135*F or above. Maintain hot food at 135*F or above at all times.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
No labels on pre-package to-go snacks in the front of the house. Properly label all pre-packaged snacks with the following information: name and address of business, ingredient list in descending order (including sub-ingredients), net weight, and any allergens.
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.
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 whole turkey at the prep sink thawing with no running water. Water must be running while thawing frozen food inside the prep sink. Discussed with the person in charges to properly thaw turkey.
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.
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
Business obtained a new walk-in freezer and had installed the equipment without prior city approval. Submit a plan review to the city and send in a specification sheet to the inspector for review.
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 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed bowls holding fried chicken wings in the 2-door stand refrigerator stacked on top of each other with no cover. Discontinue and cover all food before stacking.
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
Business is using time as a public health control for their food in the display unit located in the front of the house but cannot locate their procedures. The person in charge has been informed to rewrite their procedures and have the form readily available upon request at the next inspection. The person in charge and staff has been notified to mark time on each individual trays of food as a reminder to properly discard food within 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Pre-packaged pastries, pastry fillings, and ice creams in the freezer need to have complete and proper labels. The following information must be included in the labels: name and address of the business, name of product, ingredient list (in descending order), and any allergens.
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.
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 bags of raw pork in the 2-prep sink. If meat is not being cooked right away, it must be properly thawed. Refer to the Code for proper methods of thawing.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Pre-packaged pastries, pastries fillings, and ice creams in the freezer need to have complete and proper labels. The following information must be included in the labels: name and address of the business, name of product, ingredient list (in descending order), and any allergens.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed an expired certified food protection manager (CFPM) certificate onsite. Obtain a current CFPM certificate as soon as possible.
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.
minorCode MN Rule 4626.1365ACleaning and sanitizing
Official wording
Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.
Inspector’s notes
No ventilation cover on the ventilation located on the ceiling by the 3-compartment sink. Install a vent cover.
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 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
Per discussion with the person in charge, there is no ingredient list readily available upon request for all the unpackaged pastries. Develop an ingredient list for all of the unpackaged pastries which must be available when requested.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Per discussion with the person in charge, they do not have an illness log onsite for use as needed. An illness log will be sent out to the person in charge. Print and use the illness log as needed. Make sure that the illness log is accessible at all times.
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
Bags of rice stored directly on the basement floor - store all food at least 6 inches off the floor.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
A bag of rice that is on the floor is observed open. Properly close or cover food that is not in use.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign posted in the basement bathroom - post a sign.
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.
Observed no hand soap at multiple handwashing stations in the kitchen - provide hand soap to all handwashing stations.
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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed raw pork in the walk-in freezer directly stored on the food shelves that is rusty - discontinue this practice and properly cover the raw proteins before storing it in the walk-in freezer.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Shelves holding food inside the walk-in freezer were observed rusty - clean or replace the shelves to good condition. 2-door stand freezer gasket observed in poor condition - replace.
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.
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 a bag of raw meat stored in the 2-prep sink thawing with no running water. Discussed with the person in charge how to properly thaw foods. Refer to the code for additional approved thawing methods.
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 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Raw meat thawing in the 2-prep sink observed stored in plastic grocery "Thank You" bags - discontinue storing food in unapproved materials and use approved containers or materials to hold food in.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Pre-packaged pastries, pastries fillings, and ice creams in the freezer needs to have complete and proper labels. The following information must be included in the labels: name and address of business, name of product, ingredient list (in descending order), and any allergens.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed an expired certified food protection manager (CFPM) certificate onsite. Obtain a current CFPM certificate as soon as possible.
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.
minorCode MN Rule 4626.1365ACleaning and sanitizing
Official wording
Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.
Inspector’s notes
No ventilation cover installed on the ventilation located on the ceiling by the 3-compartment sink. Install a vent cover.
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 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
Per discussion with the front staff, there is no ingredient list readily available upon request for all the unpackaged pastries. Develop an ingredient list for all of your unpackaged pastries and must be available when requested.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Per discussion with the front house staff, in-house staff are not the owners and do not have access to an employee illness log. Discussed with the front house staff that the person in charge on site and all employee staff must have access to the employee illness log and use it as necessary. An electronic copy of the employee illness log will be sent along with the report. Make sure to print and use the illness log as necessary.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Metal prep table observed in the basement - this indicates that there may be some food preparation staging occurring in the area. Discontinue and remove the metal prep table as there is no handwashing sink in the basement.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food stored directly on the floor in the basement - discontinue. Store all food at least 6 inches off the floor.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Basement food that is on the floor is observed open. Properly close or cover food that is not in use. A container of cooked protein in the 2-door stand refrigerator was observed uncovered while in storage. Cover all food containers at all times when not in use. A small plastic container is sitting directly on cooked meat in the 2-door stand refrigerator by the fryer. Discontinue stacking foods on top of each other.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign posted in the basement bathroom - post a sign.
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.
Observed no hand soap at multiple handwashing stations in the kitchen - provide hand soap to all handwashing stations.
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
Handwashing station located by the fryer was observed with plastic cups inside. Discontinue storing things inside the handwashing station. Handwashing stations are for handwashing only.
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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed raw pork in the walk-in freezer directly stored on the food shelves that is rusty - discontinue this practice and properly cover the raw proteins before storing it in the walk-in freezer.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Shelves holding food inside the walk-in freezer were observed rusty - clean or replace the shelves to good condition. Excessive ice buildup in the walk-in freezer - clean as necessary. 2-door stand freezer gasket observed in poor condition - replace.
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.
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 a bag of raw meat stored in the 2-prep sink thawing with no running water. Discussed with the back-of-house staff to properly thaw the protein. Refer to the code for additional approved thawing methods.
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 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Raw meat thawing in the 2-prep sink observed stored in plastic grocery "Thank You" bags - discontinue storing food in unapproved materials and use approved containers or materials to hold food in.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Per discussion with the front house staff, the business uses time as a public health control (TPHC) for their food in the front display unit. Food will be discarded every 4 hours. Staff could not provide a time as a public health control form to the inspector when requested. A TPHC form will be sent along with the routine report. Print and fill out the form and send a copy to the inspector.
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.
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
Chicken in the front display cooler observed reading at 62*F. Maintain hot foods at least 135*F or above. The front house staff shared they discard foods in the display unit every 4 hours but do not have a written time as a public health onsite when requested. The front house staff has been informed to discard the food at 12 pm as it was made and brought up at 8 am.
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.