The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The floors of the walk-in cooler and freezer had food debris build up. Deep 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
A blade of the meat strip slicer was badly chipped. The slicer is on order. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.
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.
The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The floors of the walk-in cooler and freezer had food debris build up. Deep 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The facility did not have a food thermometer 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
A blade of the meat strip slicer was badly chipped. The slicer is on order. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.
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
For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
An employee donned new gloves without washing their hands. The employee was stopped and trained to wash their hands. The employee washed their hands and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The floors throughout the facility had dirt build up in the meat area. Deep 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.
The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.
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
The employee was trained on looking for a chlorine solution that indicated on the label that it was for food contact surfaces. The facility continued to use the unscented bleach that was not an approved food contact surface. Use food-surface approved bleach in future. Citations will be issued for non-compliance.
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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
The meat market employee was not wearing hair restraints for their hair. Employees should wear hair restraints.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
No procedure in place for cleaning up vomiting or diarrheal events. Attached is an example of the clean up plan. On-site training was provided indicating that sanitizing must occur after clean up.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food was stored directly on the floor of the walk-in freezer. Store all food off the floor.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The floors of the walk-in cooler and freezer had food debris build up. Deep 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The facility did not have a food thermometer 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.
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 license was not posted. Post.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Due to the amount of overall violations there is a lack of food safety knowledge of illness, handwashing and sanitizing. More food safety knowledge is necessary to controlling food safety risks in the establishment. Minneapolis Health is contacting our food safety consultantprogram, and the establishment is strongly encouraged to participate in theprogram. This free program is designed to help identify root causes, improvelong-term compliance, and ensure safe food handling practices are in place toprotect public health.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
There is no implementation of an employee health training policy. On-site training occurred of what is required in a training policy. Mainly employees knowing what symptoms and when they can return to work. An employee illness log was given while on-site, which has valuable information on what should be included in your training policy.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The meat saw observed to have pieces of old meat on it. Clean more thoroughly. The dirty surface of the saw was moved to the 3-compartment sink and washed.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
The sanitizer spray bottle was missing a label with the common name. Label as sanitizer.
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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
A blade of the meat strip slicer was badly chipped. The facility is to replace. The facility indicated that they were not using the slicer. The facility must remove the broken slicer.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.
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
For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
An employee was observed wearing gloves and doing multiple tasks without switching gloves. They when from working with money, back to cutting meat. The employee was informed they must put on new gloves. The employee put on new gloves without washing hands their hands. The employee was stopped and trained to wash their hands. They did so and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
An employee was observed cutting raw meat with gloves on and with the same gloves they had on when dealing with the scale and payment. Once gloves become contaminated, change gloves. On-site training was provided on-site. Staff removed gloves, washed their hands then put on new gloves.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The floors throughout the facility had dirt build up in the meat area. Deep 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.
The facility was missing hand soap at the main hand sink in the meat market at the time of the inspection. The staff indicated they washed their hands in the bathroom before they started work. The employee stocked the sink with hand soap and then washed his hands.
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.
The floor tiles throughout the meat market were cracked. Repair and replace damaged tiles.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
During the employee's setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The facility was given labels that were put on each compartment to show the correct order. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 3-compartment sink was not sealed to the wall. Seal and re-caulk to the wall.
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
The chlorine that was on-site and being used was lemon bleach. This is an unapproved sanitizer. To correct the employee went into the store and grabbed a bottle of unscented bleach. This bleach was also unapproved since the label did not indicate that it was meant for food contact surfaces. The employee was trained on looking for a chlorine solution that indicated on the label that it was for food contact surfaces. The employee indicated that they will go to a store to find an approved product at the end of the inspection. In the meantime, they used the unscented bleach. Use food-surface approved bleach in future.
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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
The meat market employee was not wearing hair restraints for their hair and beard. Employees should wear hair restraints.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
No procedure in place for cleaning up vomiting or diarrheal events. Attached is an example of the clean up plan. On-site training was provided indicating that sanitizing must occur after clean up.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
An employee was observed spitting into a paper toweling then trying to continue work without washing hands. The employee was informed they must wash their hands. The employee washed their hands. An employee was observed cutting raw meat with gloves on and with the same gloves they went to wash cilantro. The cilantro was discarded and the container touched was washed. The employee donned new gloves but did not wash their hands. The employee was stopped and trained to wash their hands. They did so and after they donned new gloves. Ensure to wash hands after they are contaminated or before donning new gloves.
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.
Remove all medicines that are not necessary for the health of the employees from the premises.
Inspector’s notes
A bottle of milk of magnesia was stored on a shelf in the walk-in above food. They medicine was moved outside of the walk-in cooler away from food storage.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food was stored directly on the floor of the walk-in freezer. Store all food off the floor.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The floors of the walk-in cooler and freezer had food debris build up. Deep 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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
An employee was observed cutting raw meat with gloves on and with the same gloves they went to wash cilantro. Staff removed gloves, washed their hands then put on new gloves. Once gloves become contaminated, change gloves. On-site training was provided on-site.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed a box of thawing chicken stored on top of a box of lettuce. The box of chicken was moved so it was no longer above the lettuce. There was no evidence of the chicken dripping and the lettuce was wrapped. Store raw animal proteins away from ready to eat vegetables.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The facility did not have a food thermometer 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.
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 license was not posted. Post.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bathroom sink was missing employee handwashing signage. Provide and post. Attached is an example of a handwashing sign.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Due to the amount of overall violations there is a lack of food safety knowledge of illness, handwashing and sanitizing. More food safety knowledge is necessary to controlling food safety risks in the establishment. Minneapolis Health is contacting our food safety consultant program, and the establishment is strongly encouraged to participate in the program. This free program is designed to help identify root causes, improve long-term compliance, and ensure safe food handling practices are in place to protect public health.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The facility did not have an employee illness on-site to record and monitor employee illness. An employee illness log was given to them on-site and training took on place on what is required with employee illness recording. The facility must monitor and record employee illness symptoms using an employee illness log. Have log available on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
There is no implementation of an employee health training policy. On-site training occurred of what is required in a training policy. Mainly employees knowing what symptoms and when they can return to work. An employee illness log was given while on-site, which has valuable information on what should be included in your training policy.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The meat saw observed to have pieces of old meat on it. Clean more thoroughly. The dirty surface of the saw was moved to the 3-compartment sink and washed.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
The facility was using a spray bottle that indicated it was Makers cleaner, the employee indicated that there was soap and sanitizer in the bottle. The facility must label with which product is in the bottle.
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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
A blade of the meat strip slicer was badly chipped. The facility removed the slicer from the meat area and will not use. The facility is to replace.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
The facility was rinsing dishes after sanitizing in their 3-compartment sink and when doing in place cleaning. Reeducated on proper sanitizing practices. Discontinue rinsing off sanitizers.
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
For in place cleaning of the cutting equipment, the facility was not conducting a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors had food debris. 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handwashing sink was blocked at the time of the inspection and had items stored inside it. Keep accessible and clear at all times. Items cleared.
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.
The facility did not have soap at the hand sink. Have stocked at all times. Soap was found and stocked.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The facility could not located their chlorine test strips. Provide.
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.
The floor tiles and base coving were beginning to crack. 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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
The facility was not washing, rinsing and sanitizing dishes in that order. The rinse step was missed. The facility should wash rinse sanitize then air dry.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 3-comp sink was not longer sealed to the walk. Re-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.