minorCode MN Rule 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Observed single-use items stored in basement on the ground. Ensure single use, and food-service related items are stored at least six inches above the ground.
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
Observed chlorine in spray bottle tested above 200PPM. Ensure chemical sanitizers are used per manufacturers instructions for food contact surfaces, chlorine sanitizers should test between 50-200ppm for food contact surfaces. PIC corrected spray bottle at time of inspection and reached 100ppm.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Observed food workers were not sanitizing dishes after washing. Observed bottle labeled as sanitizer was at 0ppm. Ensure food-contact surfaces are sanitized properly after washing and rinsing to prevent pathogen growth. Set up three compartment sink and bottle with PIC, educated food employees on site. Emailed sanitizing information.
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 food employee wash a bowl in the hand washing sink. Hand washing sink had a pot scrubber on it. Ensure hand washing sinks are used only for hand washing purposes and remain accessible for hand washing without other items on, in front of or hanging from the sink. PIC was educated at time of inspection and removed the scrubber.
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 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
Observed no 3 compartment sink on site to wash/rinse/sanitize utensils. Provide a 3 compartment sink, in addition to a hand wash sink.
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.
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
Observed no mop sink on site. Discussed with operator. Submit plans prior to installing a mop/service sink
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
Contact plan review at the City of Minneapolis prior to beginning any major remodels (new plumbing, electrical, gas, etc.)
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.
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
Observed spray bottle with chlorine bleach solution tested above 200PPM. Ensure sanitizing spray for food contact surfaces is within the manufacturers recommendation to safely sanitize. For chlorine solution between 50-100PPM. At time of inspection PIC corrected the sanitizer spray to 50PPM.
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.
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 no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
Observed no three compartment sink in facility to wash, rinse, and sanitize utensils. Ensure a three compartment sink is installed in addition to the handwashing sink.
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.
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
Observed no mop sink on site. Ensure a mop sink is installed and plans are submitted prior to installing.
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
Ensure the Plan Review Team at the City of Minneapolis is contacted prior to installing equipment or beginning renovations. Plan review information can be found : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
There is no 3 compartment sink on site to wash/rinse/sanitize utensils. Provide a 3 compartment sink, in addition to a handwash sink.
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.
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 on site. Discussed with operator. Submit plans prior to installing a mop/service sink.
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
Contact plan review at the City of Minneapolis prior to beginning any major remodels (new plumbing, electrical, gas, etc.) Information for plan review can be found at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ Inspector is sending link via email to operator.
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.