Observed consume in basement was over two inches thick and did not cool properly. Ensure an effective method for cooling is used. Discussed new cooling methods were working well for the meat because it wasn't as thick as the consume. Ensure when doing cooling in a set-and-forget method the food is 2-inches or less thick. PIC discarded consume that was over two inches thick.
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.
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 rice in reach in cooler ranging in temperature from 50F-54F. Observed consume over four inches thick in walk-in above 41F cooling from the night before. Ensure foods are cooled from 135F-70F in two hours, then 70F-41F in four hours. Rice was discarded at time of 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 containers of cooled food from the day before the inspection with heavy condensation on closed lids of stacked containers. Ensure when cooling time/temperature controlled for safety (TCS) foods, containers remain uncovered, unstacked and spread out to effectively cool. Foods above 41F, listed in cooler 1 of the observations on report 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.
Observed foods cooled the day before were in large, over 6 inches thick containers. Ensure when cooling time/temperature controlled for safety (TCS) foods in a cooler they are no more than two inches thick, or use other effective combination of cooling methods like ice bath and stirring or ice bath and ice wands.
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.
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 large container of cooked beans at 55F, Carnitas at 45F, and Barbacoa at 50F in cooler 1, cooked the day before. Ensure when cooling time/temperature controlled for safety (TCS) foods they are cooled from 135F-70F in two hours, then from 70F to 41F in four hours. Foods listed were discarded at time of inspection. Foods which were cooling at time of inspection were put into an ice bath to properly cool.
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 foods like cooked salsa, cooked meats, and prepared sauces were not date marked at time of inspection. Ensure when preparing ready-to-eat, time/temperature controlled for safety foods the are dated with the day they were prepared (day 1) and discarded, or sold by the seventh day. At time of inspection PIC date marked foods.
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.
Observed coving behind prep sink coming loose. Ensure physical facilities are maintained in good repair.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin tipped temperature device available. Ensure a thin tipped temperature measuring device is available at all times during the operation to check temperatures of thin foods.
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.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
Observed personal medications, and items in low-reach-in-cooler by register. Ensure personal items are in an area which is labeled and separated from food items.
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 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
Observed paper towels missing from hand washing sinks. Ensure hand washing sinks are all provided with paper towels, soap, and a sign to allow for easy hand washing by food workers. PIC brought paper towels at time of inspection.
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
Observed hand washing sink at grill was blocked with rags inside. Ensure hand washing sinks are supplied and accessible at all times to allow for ease of hand washing. PIC moved items at time of inspection.
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 wall by front hand sink, and wall covering by prep line, and behind grill coming loose with gaps. Ensure floors, walls, and ceilings are smooth and easily cleanable.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed Styrofoam containers. Ensure all to-go containers meet the reusable, compostable, or recyclable requirements of the Minneapolis Green-To-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed new thermometer was not thin-tipped. Ensure food temperature capable of measuring thin foods is available.
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 wall covering by prep line, and coving behind grill coming loose. Ensure floors, walls, ceilings are smooth and easily cleanable.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed sanitizer dispenser at three compartment sink was dispensing sanitizing solution at 0PPM. The person in charge (PIC) stated that is the solution they have been sanitizing the food contact surfaces with. Ensure food contact surfaces are sanitized after washing and sanitizer is being tested often. At time of inspection PIC obtained chlorine based sanitizer and was able to bring the solution to the proper concentration.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed food employee sweeping with gloves on, then change gloves to prepare food without washing hands. Ensure employees are washing their hands between tasks and before donning gloves. Discussed with PIC at time of inspection. PIC directed employee to remove gloves and wash 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.
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 was off in the facility. Hand sink at time of inspection was at 77F. Repairs were made to restore hot water. Hot water at hand sink was at 110F at end of inspection
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.
majorCode MN Rule 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed no test kit for chlorine sanitizer or quat sanitizer being used in the facility. Ensure sanitizer testing devices are available for each sanitizer being used. At time of inspection gave 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.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Observed no food license posted. Ensure it is posted 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink at grill was blocked with a cart and pitcher inside. Ensure handwashing sinks are accessible at all times to make hand washing easy. At time of inspection PIC moved the items and instructed food employees to keep the area clear.
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.
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 facility is not using an effective date marking system. Ensure time/temperature controlled for safety (TCS) foods that are prepared on site and kept for more than 24 hours are properly date marked with the day the food was prepared and kept for no more than seven days. Discussed with PIC.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed Styrofoam containers for food being served. Ensure food containers meet the reusable, recyclable, or compostable requirements of the Minneapolis Green-To-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed thin foods like meats being served, and facility had no thin-tipped food thermometer. Ensure one is obtained.
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.