When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed a plastic cup stored inside cooked rice in the undercounter cooler; the cup is being used as a scoop. The Person In Charge was instructed to discontinue leaving the scoop in the rice to prevent cross-contamination.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory for menu items where the consumer can order over-easy eggs. Provide consumer advisory for menu items including the option to order over-easy eggs.
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 cups being used on-site. Per the City of Minneapolis Green To Go ordinance, Styrofoam containers are not allowed. Discontinue using Styrofoam and provide containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed a small plastic cup being used as a scoop inside of cooked rice in undercounter cooler. PIC was asked to discontinue placing the plastic cup inside of the rice to prevent cross-contamination.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Observed fish in pre table holding at 70F. The Person In Charge (PIC) stated the fish was waiting to be prepared. The PIC was instructed to begin prepping the fish immediately. If prep is delayed, TCS foods must be kept under refrigeration. 2. Observed chicharron with meat and cheese mixture in prep table to be holding at 53F. The PIC stated that the mixture is used to prepare pupusas. The portion in the prep table was too large. The PIC was advised to keep only a small working supply out and keep the rest of the mixture refrigerated.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed pink mold inside of ice machine. PIC was asked to create a schedule for the ice machine to be cleaned more frequently.
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 4626.0506AEquipment 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
Observed reach-in beverage cooler being used to store TCS food for cold holding. Discontinue the use of cooler as it is only intended to be used for beverages. An ANSI accredited reach-in cooler must be purchased and used to cold hold TCS food.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed a commercial grill not under the hood system. All cooking equipment must be under the ventilation hood system.
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.
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 plates and cups being used on-site. Discontinue the use of Styrofoam and provide containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop inside ice machine. Ice scoop should not be stored directly on the ice.
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 utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed scoop inside of rice and chicken sauce. Discontinue placing scoops inside ready-to eat food.
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.
Observed chicken prepared from the night before cooling in a deep container. Cool food in shallow pans or by using methods explained during the inspection.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Observed seafood soup and tamale in a walk-in cooler holding about 43 degrees F. 2. Observed cooked chicken in undercounter cooler holding between 55 - 67F. Person In Charge mentioned that chicken had been cooked the night before. The chicken was 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.
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 cups and to-go containers being used on-site. Discontinue the use of Styrofoam and provide containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop on the side of ice machine. Ice scoop should be protected from possible contamination.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed mold inside of ice machine. Clean and maintain clean.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed scoop inside of rice and chicken sauce. Person In Charge was asked to discontinue placing scoop inside ready-to eat food.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed chicken in prep cooler holding at 90F. Person In Charge stated that chicken had been made earlier in the morning. Chicken did not meet the cooling parameters. Chicken was 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.
Observed chicken cooling in prep cooling in a deep container. Cool food by placing them in shallow pans or by using methods explained during inspection.
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 chicken in a deep container covered. Maintain food uncovered during 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS food in walk-in cooler such as soup and meat holding at 43F. Door from walk-in cooler is not able to close properly not allowing the cooler to hold a temperature of 41F or lower.
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.
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 no dates on food items found in reach-in cooler, chicken & salsa. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 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.