Sections of kitchen floor tile are broken and chipped. 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.
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official Wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s Notes
No mop sink in basement. Install (submit plans before installation).
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.
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
Before installing a mop sink in the lower level, a food plan review is required. Food plan review applications and information are available at: Food Plan Review - City of Minneapolis As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.
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 4626.1325A1Cleaning and sanitizing
Official Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.
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.
Sections of kitchen floor tile are broken and chipped. 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.
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official Wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s Notes
No mop sink in basement. Install (submit plans before installation).
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.
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
Before installing a mop sink in the lower level, a food plan review is required. Food plan review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.
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 4626.1325A1Cleaning and sanitizing
Official Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.
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 4626.0875Cleaning and sanitizing
Official Wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s Notes
Establishment is only sanitizing slicer. The wash and rinse step is being missed. Ensure food contact surfaces of slicer is washed, then rinsed, then sanitized.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s Notes
Measured sanitizer bucket and 3 compartment sink quat sanitizer level above 500 ppm. Instructed to dilute. Retested at 200 ppm. Be sure employees use test strips to measure proper solution levels (200-400ppm).
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed pasta cooling in 2 covered plastic container inside a cooler. Per manager, food started to cool 3 hours ago and was measured 51-60 degrees. . Instructed to uncover. Corrected on site.
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 4626.1325A1Cleaning and sanitizing
Official Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.
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.
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s Notes
Missing trash can near hand sink in main kitchen area. Small can placed near sink. Corrected on site.
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.
Sections of kitchen floor tile are broken and chipped. 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.
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official Wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s Notes
No mop sink in basement. Install(submit plans before installation).
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.
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
Before installing a mopsink in the lower level, a food plan review is required. Food plan review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.
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 4626.0875Cleaning and sanitizing
Official Wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s Notes
Establishment is only sanitizing slicer. The wash and rinse step is being missed. Ensure food contact surfaces of slicer is washed, then rinsed, then sanitized.
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.