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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Person-in-Charge stated that they were in the process of applying for the State certificate. Make sure an employee gets, maintains, and post a copy of the State of Minnesota 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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior of the drink bar ice machine to be soiled. Empty and clean. Keep food contact equipment clean.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed utensils to be stored in the handwashing sink at the drink bar. Observed employee to be dumping liquids in the handwashing sink at the drink bar. Utensils were removed and employee instructed to not dump items in the handwashing sink. Make sure that handwashing sinks are only used for handwashing.
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 FRP on the wall by the stand-up cooler and in the walkway from the kitchen to dish area to be peeling from the wall. Repair and keep physical facilities in good 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling tiles in the kitchen area and the floors in the corner by the mop sink to be soiled. Clean and keep physical facilities 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings in the corner by the mop sink. Clean area. Routinely inspect facility and record/report pest evidence to professional pest control provider. Increase pest control as needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed activated charcoal to be used and an ingredient in the bLACK lemonade. Facility is using "food grade" activated charcoal, but Person-in-Charge was informed that activated charcoal cannot be used if it changes the color of the food. Discontinue using activated charcoal as a food coloring. Only use approved food ingredients and other ingredients in an approved use.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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 employee to have a State of Minnesota Certified Food Protection Manager certificate. Make sure that an employee gets and maintains a State of Minnesota Certified Food Protection Manager 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.
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 plastic lined coffee cups and black plastic lids to be used at the coffee station. These items are disallowed under the Green-to-Go ordinance. Make sure that all single-use and to-go food containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior surface of the ice machine at the coffee/juice station to be soiled with pink and black mold. Empty ice machine and clean. Keep the interior of the ice machine clean.
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.
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 interior air temperature of the kitchen stand-up cooler to be 50 degrees F. Service equipment and make sure that it can hold food temperatures below 41 degrees F. Discontinue use of cooler until it is fixed and can hold proper temperatures.
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 squash curry and cooked black eyed peas in the kitchen stand-up cooler to be stored in a covered and deep lexan container. Kitchen chef stated that the foods were cooked the day prior to inspection and then left at room temperature to cool. It was discussed with kitchen staff that this is not an effective way to cool cooked foods. Information on cooling methods will be included in this report. Make sure that effective cooling methods are used.
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
Observed cooked green beans, cooked sweet potatoes, cooked blackeyed peas, and squash soup in the stand-up kitchen cooler to be at temperatures above 50 degrees F. The date marking on the items showed that food items were prepared 1 day prior to inspection. These items were not cooled to required temperatures in the required timeframes. Foods were discarded. Cool cooked TCS foods according to above code.
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 4626.0033APermits, 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 employee to have a State of Minnesota Certified Food Protection Manager certificate. Instructions on how to get this certificate will be included in this report. Make sure that an employee gets and maintains a State of Minnesota Certified Food Protection Manager 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.
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 plastic lined coffee cups and black plastic lids to be used at the coffee station. These items are disallowed under the Green-to-Go ordinance. A Green-to-Go flyer will be included in this report. Make sure that all single use and to-go food containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed wooden spoons and other utensils to be used for cooking. Discontinue use of wooden utensils. Make sure that all equipment and utensils are made of smooth and easily cleanable materials.
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 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed the menu item "black lemonade" to be made with activated charcoal. Activated charcoal is not approved for food use if it changes the color of the food item. Discontinue use of activated charcoal as food coloring.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed multiple containers of TCS foods, including veggie soup and quinoa in the service cold top cooler, juices made with heat treated vegetables and fruits in the beverage cooler, and cooked squash in the kitchen stand-up cooler, to not be date marked. Person-in-Charge stated that the items were cooked the day prior to inspection and that the products would be used in the next two days. Make sure that TCS foods are properly date marked to make sure that they are properly used/discarded within seven days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior surface of the ice machine at the coffee/juice station to be soiled with pink mold. Empty ice machine and clean. Keep the interior of the ice machine clean.
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.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed a plastic cup to be stored in the ice machine as a scoop. Discontinue using cups as an ice scoop. Make sure scoops have a handle and that the scoop is stored so the handle doesn't touch the ice.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed sanitizer buckets to have a sanitizer concentration of 0 ppm. Person-in-Charge was informed of violation. Make sure that cloths used for wiping surfaces are stored in buckets with a proper concentration of sanitizer.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS food items (cooked squash, cut tomatoes) in the kitchen stand-up cooler to be at temperatures of 53 and 54 degrees F. Person-in-Charge stated that temperatures were below 41 degrees F in the morning of the inspection. The air temperature of the cooler was observed at 50 degrees F. Person-in-Charge was instructed to move food products into a different cooler and monitor food temperatures. Keep temperatures of TCS foods at 41 degrees F or below.
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 4626.0735ABEquipment 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 air temperature of the kitchen stand-up cooler to be at 50 degrees F. Service equipment and make sure that it can hold food temperatures below 41 degrees F. Discontinue use of cooler until it is fixed and can hold proper temperatures.
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 cooked beans to have been cooling in a thick lexan container on the countertop. Temperature of beans was still above 135 degrees F and cooling curve had not started yet. Person-in-Charge stated that they would place beans in smaller containers and then leave out at room temperature to complete cooling. The cooling curve was discussed with Person-in-Charge and stated that cooling under refrigeration is needed to complete the cooling process. Information on cooling methods will be included in this report. Make sure that effective cooling methods are used.
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.
Inspector’s notes
Observed the ceiling tiles and ceiling vents in the kitchen area to be dusty and soiled. Observed the ceiling vent heading into the dish room to be soiled. Clean these areas and keep physical facilities 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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer at the restaurant during the time of inspection. Person-in-Charge stated that they had just run out and that they would be getting more soon. It was discussed with Person-in-Charge to make sure that they always have an adequate supply of sanitizer onsite. Make sure sanitizer is kept at the restaurant so that food contact equipment can be sanitized and potential pathogens can be killed. Through conversation with Person-in-Charge, it was observed that restaurant sanitizes milk steamer attachments and does not complete a wash and rinse step. Make sure that all food contact surfaces are washed, rinsed, and sanitized.
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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Observed the light shields for the light fixtures in the dish area to be missing. Provide light shields.
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.
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
There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.
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.
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 #6 plastic clam shell containers to be located along the service line. Ensure that all single-use takeout containers are compliant with Green-to-Go rules, and are either recyclable or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed multiple wooden spoons used as a dispensing utensil for food items. Discontinue use of soft wooden spoons as food contact utensils. Ensure that food contact utensils are nonabsorbent and easily cleanable, as required in this listed code.
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 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed items on establishment's menu to have ingredients of activated charcoal, spirulina, maca root, and schisandra berry. Observed hemp powder and "S'moo Ovary Good" powder in a drawer with ingredients. These items are marked as a supplement on the packaging and shall not be added to food in retail. Person-in-Charge stated that they occasionally add THC oil to beverages at the request of customers. The above ingredients are unapproved additives and supplements in food items. Discontinue adding these ingredients to offered food and beverage items. Ensure that all supplements and additives are listed as Generally Recognized As Safe (GRAS) by the FDA. The GRAS database can be found here: SCOGS (Select Committee on GRAS Substances) (fda.gov)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
criticalCode MN Rule 4626.0445BFood source and labeling
Official wording
Discard food that is not from an approved source.
Inspector’s notes
Observed black tea mix and other herb mixes provided to establishment by "Natural Me Apothecary." This business rents out the kitchen for use, but is not a licensed wholesaler. Discontinue use of food products supplied by this supplier or provide proof that they are licensed and approved to supply as a wholesaler.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed tea and herb mixes provided by "Natural Me" to be missing completed ingredient list and manufacturer contact info/location. Ensure that all displayed product is labeled as required in above code.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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
There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.
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.
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 #6 plastic clam shell containers to be located along the service line. Information will be included in this report for acceptable single-use takeout containers, under the Green-to-Go Ordinance. Ensure that all single-use takeout containers are compliant with Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log was attached in the previous inspection report. Employee illness log will again be attached in this report. Ensure that an employee illness log is maintained onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed multiple wooden spoons used as a dispensing utensil for food items. Discontinue use of soft wooden spoons as food contact utensils. Ensure that food contact utensils are nonabsorbent and easily cleanable, as required in this listed code.
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 4626.0540Cleaning and sanitizing
Official wording
Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Inspector’s notes
Observed the interior of the service line lowboy cooler racking of stand-up coolers to be soiled with debris. Clean these pieces of equipment and maintain 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling fans and tiles in the cook area to be soiled with debris. Clean and maintain clean and physical facilities.
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 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed items on establishment's menu to have ingredients of activated charcoal, spirulina, maca root, and schisandra berry. Person-in-Charge stated that they occasionally add THC oil to beverages at the request of customers. The above ingredients are unapproved additives and supplements in food items. Discontinue adding these ingredients to offered food and beverage items. Ensure that all supplements and additives are listed as Generally Recognized As Safe (GRAS) by the FDA. The GRAS database can be found here: SCOGS (Select Committee on GRAS Substances) (fda.gov)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
criticalCode MN Rule 4626.0445BFood source and labeling
Official wording
Discard food that is not from an approved source.
Inspector’s notes
Observed black tea mix and other herb mixes provided to establishment by "Natural Me Apothecary." This business is not licensed with the City of Minneapolis, doesn't have an official website, and seemingly only sells off of social media. Discontinue use of food products supplied by this supplier or provide proof that they are licensed and approved to supply as a wholesaler.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed tea and herb mixes provided by "Natural Me" to be missing completed ingredient list and manufacturer contact info/location. Ensure that all displayed product is labeled as required in above code.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.