For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed the final rinse temp at dishmachine was only 150*F. Provide a fiinal rinse temp of 160*F on surface of utensils or 180*F on dishmachine manifold. Until repaired the warewashing sink will need to be utilized to sanitize utensils and equipment. Note: Dishmachine technician scheduled to come out this week to repair dishmachine.
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.
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
Handwash sink hot water temps were as follows: front counter 140*F, the Flame 135*F, kitchen 110*F and employee restrooms 110*F. Hot water at handsinks to be between 100*F and 130*F. Lower sinks too hot to 100*F - 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.
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
At the taco bar observed black beans at 114*F and refried beans at 127*F. Maintain all hot TCS foods at 135*F or higher. Note: Both were removed from steamtable and reheated on stovetop to 165*F before placing back out for service.
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
At the Taco Bar Coldwell observed pico de gallo at 45*F, diced tomatoes at 46*F and quacamole at 46*F. At the salad bar observed diced eggs at 43*F, diced chicken at 65*F, macaroni salad at 49*F and shredded chicken at 48*F. 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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed the final rinse temp at dishmachine was only 140*F. Provide a fianl rinse temp of 160*F on surface of utensils or 180*F on dishmachine manifold.
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 the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Wash Temperature listed on the data plate is not reached. Data plate calls for a wash temp of 150*F but only 110*F observed. Repir so that a wash temp of 150*F is attained on wash cycle of dishmachine.
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 4626.0400BFood 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
Date mark bulk salad dressings with date container is opened for use.
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.
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
The hand wash sinks at the following locations were not hot enough (100*F - 130*F). Front counter handsink 85*F the Flame handsink 81*F and employee hand sinks only 80*F. Provide a minimum temperature of 100 *F at all hand wash sinks. Note: Kitchen handsink observed to be 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Replace missing floor drain cover in employee men's restroom.
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.
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
Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. Discontinue using black plastic.
In plain English
An issue that does not fit the common categories. Check the official wording for details.