Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed a small amount of Styrofoam clam shell take out containers and Styrofoam cups on site. Discussed requirements for having recyclable or compostable products per the Minneapolis Packaging ordinance. New compostable take out products were purchased and available for use. Operator has made an attempt to obtain acceptable products since last inspection. Going forward, business to remove all existing Styrofoam products and only use the compostable and recyclable products. Failure to comply will result in a citation being issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floor in need of cleaning under the cook line equipment. Clean and maintain in a clean condition.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the following in need of repair: 1) Prep cooler was at 63F. No TCS foods were in the unit at the time of the inspection. Repair cooler so it can maintain a temperature of 41F or less. Once the cooler has been repaired, TCS foods can then be relocated inside the cooler. 2) Door handle on the left side door of the upright freezer in the kitchen was broken and had a sharp edge. Repair door handle.
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.
Observed the following in need of repair: 1) Damaged base coving in employee bathroom. 2) Damaged/missing base coving behind cooking area in kitchen. 3) Damaged/cracked quarry tile floor tile by upright freezer in kitchen. Replace and or repair referenced areas to a sound state.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam clamshell take out containers on site. Remove items and replace with products that are compliant with the Minneapolis Green to Go Packaging Ordinance that are either recyclable or compostable. A citation will be issued if not corrected by next routine inspection. Handouts on acceptable products is being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin tip thermometer present in facility. Provide and maintain 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the following equipment in the kitchen in need of a good cleaning: 1) Sides of fryer. 2) Sides of food prep sink and three compartment sink. 2) Bottom shelf of upright freezer and cooler. 3) Exterior of food grade storage containers on shelving. 4) Shelving for storage. Clean and maintain all areas in a clean condition.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the following in need of addressing: 1) Defrost ice buildup inside upright freezer. 2) Repair broken handle on upright freezer. Address and repair referenced areas.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed the interior of the employee hand sink in need of a thorough cleaning. Clean and maintain in a clean condition.
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 damaged base coving in the employee bathroom. Repair damaged base coving as needed.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Mahmoud's state of MN certified food protection manager's certificate to not be posted on the premise. Post state CFPM 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the food prep sink to be pulling away from the wall. Resecure food prep sink to the wall and recaulk with silicone caulk.
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.
majorCode MN Rule 4626.1015Water, plumbing, and sewage
Official wording
The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
Inspector’s notes
Observed the water heater to have run out of hot water. Per operator, water heater was to be replaced and swapped out as like for like equipment. Operator to notify health inspector once water heater has been replaced and hot water has been restored.
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.
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
Observed no hot water at employee hands sink as the the water heater ran out of hot water. Per operator, water heater was to be replaced. Operator to notify health inspector once water heater has been replaced and hot water has been restored.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
OBSERVED THE EMPLOYEE BATHROOM IN THE BACK TO NOT HAVE PAPER TOWELS. PROVIDE PAPER TOWELS.
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 THE EMPLOYEE BATHROOM IN THE BACK TO NOT HAVE HAND SOAP. PROVIDE HAND SOAP.
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 4626.1555Cleaning and sanitizing
Official wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s notes
OBSERVED THE EMPLOYEE BATHROOM IN THE BACK TO HAVE A DOOR CLOSER THAT WAS NOT WORKING PROPERLY. REPAIR SO THAT DOOR CAN SELF-CLOSE AND REMAIN CLOSED.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED STYROFOAM CLAMSHELL CONTAINERS AND #6 RAMEKINS ON SITE. BOTH ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON THE ORDINANCE IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
OBSERVED A THIN TIP THERMOMETER TO NOT BE PRESENT ON SITE. PROVIDE.
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.