minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
FACILITY HAS IMPROPER FINISHES IN SEVERAL AREAS. FLOORING AND BASE COVE AT NOT HEALTH CODE MINIMUM COMPLIANT IN KITCHEN. BASE COVE NOT COMPLIANT UNDER 3 COMP SINK IN BACK AREA. REPLACE WITH HEALTH CODE COMPLIANT FINISHES.
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.
Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
Inspector’s notes
NO EXHAUST HOOD OVER GRIDDLE. IF THIS IS USED FOR COOKING A PROPER EXHAUST HOOD MUST BE INSTALLED.
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.
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
FOOD PLAN REVIEW APPLICATION REQUIRED FOR VENTLESS COOKING EQUIPMENT AND KITCHEN REVIEW. SUBMIT A FOOD PLAN REVIEW APPLICATION TO MINNEAPOLIS HEALTH TO HAVE THE BACK PREP ROOM BROUGHT UP TO PROPER CODE. PLEASE REACH OUT WITH ANY QUESTIONS ABOUT THIS PROCESS TO YOUR HEALTH INSPECTOR JIM DONOVAN AT 612-673-2795. THANK YOU.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
FACILITY HAS IMPROPER FINISHES IN SEVERAL AREAS. FLOORING AND BASE COVE AT NOT HEALTH CODE MINIMUM COMPLIANT IN KITCHEN. BASE COVE NOT COMPLIANT UNDER 3 COMP SINK IN BACK AREA. REPLACE WITH HEALTH CODE COMPLIANT FINISHES.
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 4626.0506AEquipment 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
SEVERAL PIECES OF EQUIPMENT ARE NOT NSF CERTIFIED. GRIDDLE SHOULD BE NSF APPROVED.
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 an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
Inspector’s notes
NO HOOD INSTALLED OVER GRIDDLE USED TO COOK ITEMS FOR SANDWICHES. THIS GRIDDLE CANNOT BE USED WITHOUT A HOOD SYSTEM FOR COOKING APPLICATIONS.
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.