Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was not working because the water pump was not plugged in. Person in Charge plugged it into a hanging extension cord twice during inspection - when inspector needed to wash hands and when inspector asked PIC to wash hands. This is not an easily accessible hand sink. It must be available for hand washing at all times without changing plug-ins.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
The current business license is still not posted. Post a copy of the license in the truck.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Tzatziki sauce and sambusas were observed above 41F. See temperatures above. Always keep TCS foods at 41F or below. Tips include: Start the generator right away and cool refrigeration units right away in the morning; load only fully cooled food; keep lids on foods in the prep cooler as long as possible.
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
Foam containers are still present on the truck. These are prohibited by Minneapolis Green To Go ordinance, which requires containers to be either recyclable or compostable. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was not working because the water pump was not plugged in. Person in Charge plugged it in to a hanging extension cord that a box fan had been plugged into. This is not allowed. The handsink pump must be working at all times and the handsink must be available for washing hands at all times without changing plug-ins.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
The current business license was not posted on the truck. Post a copy of the current license certificate.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw beef in a hotel pan outside temperature control at 55F. Person in Charge was allowed to immediately start cooking the meat instead of discarding. Keep all cold TCS foods at 41F or below under mechanical refrigeration.
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 4626.0506AEquipment 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
A domestic electric cooler was observed sitting on the passenger seat in the cab. Person in Charge stated it is used for sauces when it is working. This unit is not NSF or equivalent and is not approved for food service. Remove it from the truck.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam containers were in use on truck. These are prohibited by Minneapolis Green To Go ordinance because they are not recyclable or compostable. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/ Provide approved containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Person in Charge initially "washed hands" by shaking them in a bucket of soapy water on the floor, then wiping them on his pants. Wash hands in the handsink.
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 workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Person in Charge began food preparation without properly washing hands in the handsink. Inspector asked him to wash hands in the hand sink, which he did.
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 cooked, ground beef set in a deep quarter hotel pan covered with aluminum foil, to "cool" from earlier being cooked on the truck. The covered pan was set on a low shelf at room temperature to "cool". The beef was intended to bring back to the commissary kitchen later in the day and make sambusas with. This is NOT an effective method of cooling. Food cannot cool to 41F in room temperature that is over 80F. Further, deep portions of food in covered containers do not cool effectively even when in refrigeration. FOOD TRUCKS ARE NOT ALLOWED TO COOL PREPARED TCS FOODS ON THE VEHICLE. See report comments for corrective actions allowed at time of this 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.
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
Cooked ground been was observed at 133F at 10:20am. Because it was set at room temperature (over 80F) and would have remained there until service was completed at 1:00pm and the truck was unloaded at the commissary kitchen, the food beef would not have cooled to 70F in less than two hours. The risk of causing foodborne illness by bacterial intoxication in this scenario is high. FOOD TRUCKS ARE NOT ALLOWED TO COOL PREPARED TCS FOODS ON THE VEHICLE. See report comments for corrective actions allowed at time of this 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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The Person in Charge did not know to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health (MDH). If any customer complaint of illness is received, report it to 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html so MDH can determine possible exposures in the four days leading up to illness symptoms.
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 handwashing sink pump was turned off at time of inspection. PIC turned on pump and hot water heater. Ensure handwashing sinks are accessible at all times the food truck is preparing food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Observed meat filled samosa was being served at 112F. PIC reheated in fryer to 196F at time of inspection. Violation corrected.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed cooling of samosas (95F- 30 min into cooling) being completed on the truck. Ensure cooling of foods is not being done on the mobile truck. Moved samosa to the chest freezer at time of inspection and discussed not cooling on the truck and using the commercial kitchen.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed cooling being done on the truck, observed handwashing sink blocked, observed food stored on ground and repeat violations. Ensure the person in charge is following proper food safety procedures.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
Observed no sanitizer on site. Ensure chemical sanitizer is available to sanitize equipment and utensils during all hours of the operation. At time of inspection PIC made a call to have bleach delivered to the truck. PIC also showed extra utensils.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No Certified Food Protection Manger certificate was present on the truck. Operator stated Inspector could look it up on Google. Post the CFPM or a copy of the CFPM on the truck.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand sink was blocked with empty containers and debris. Inspector asked operator to clear access to the handsink. Handsink was also turned off, with the operator stating that they always keep it turned off unless they need it, because the pump is loud. This is not acceptable; the handsink must be accessible and ready to use at all times the truck is in operation - including prep time before service begins.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed uncovered food items stored around the truck, such as cut onions, and unpackaged cheese. Cover foods that are in storage mode to prevent contamination.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed an unpackaged block of sliced cheese stored directly on a wire shelf in the stand up refrigerator. This surface is not intended for direct food contact; contamination could occur. Violation was not able to be corrected onsite due to communication difficulties.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed a pot cooked stew stored on floor, directly at the feet of where employees were working. Inspector requested operator to move the pot of stew. Store all food at least six inches above the floor.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed a pot of cooked stew cooling at room temperature, with the stew about eight inches deep, and no effective means of cooling being used. Operator stated the stew was cooked on the truck in the morning and would be used for an event that evening. These methods pose a significant risk of causing bacterial intoxication when the food is later eaten. The operator agreed to spread the stew out into shallow pans and bring it to the commissary kitchen to cool uncovered under mechanical refrigeration. NO COOLING OF PREPARED FOODS IS ALLOWED ON FOOD TRUCKS BECAUSE IT IS VERY DIFFICULT TO DO EFFECTIVELY. DISCONTINUE ALL COOLING ON THE TRUCK; COOLING OF PREPARED FOODS MUST TAKE PLACE AT THE COMMISSARY KITCHEN.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
An older-style bi-metallic thermometer was present in an unopened package, but a thin-tipped digital thermometer is required to take the temperature of thin pieces of food - such as the meats that are cooked on the flat top grill. Provide a thin tipped thermometer on the truck.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
The Person in Charge was not ensuring employees were washing hands at required times, taking temperatures of any hot-held food, cold-held food or cook temperatures. Person in Charge must actively oversee food safety practices on the truck.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
No state of Minnesota health department certified food protection manager (CFPM) for the mobile truck food operation. Note: The manager had current recertification training certificate dated to 10/22/2023. But didn't get registered with the state. Note: For details, how to get recertification, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.