minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed existing plumbing from a previously installed sink in the main kitchen off the entryway to have been detached and no longer in a functioning state. Either repair plumbing or remove and cap off existing plumbing.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed the side receiving doors to have a noticeable gap under the door sweeps. Repair or replace door sweeps to provide a tight fitting seal under doors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 mouse droppings under the shelving in the main first floor kitchen. Contact contracted pest control operator for additional treatments as needed. Clean up mouse droppings and provide the past few months of pest control operator receipts to inspector.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed mouse droppings under the shelving in the main first floor kitchen. Clean up mouse droppings in referenced area.
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.
OBSERVED PART OF THE WALL IN THE BASEMENT GLASSWARE STORAGE ROOM TO HAVE A NOTICEABLE HOLE IN THE WALL. REPAIR AND PATCH DAMAGED WALL.
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 4626.0033APermits, 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
NO STATE CERTIFIED FOOD PROTECTION MANAGER AVAILABLE. THE LINK BELOW PROVIDES INFORMATION ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html PROVIDE A CURRENT STATE CFPM AND POST STATE CERTIFICATE ON SITE.
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
OBSERVED THE FOLLOWING BATHROOMS USED BY FOOD SERVICE EMPLOYEES TO NOT HAVE HANDWASHING SIGNAGE POSTED. 1) HAND SINK IN BACK OF HOUSE KITCHEN. 2) BASEMENT BATHROOMS. 3) THIRD FLOOR MEN'S AND WOMEN'S BATHROOMS. PROVIDE AND POST HAND WASHING SIGNAGE AT ALL HAND SINKS USED BY FOOD SERVICE EMPLOYEES.
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 FOLLOWING BATHROOMS USED BY FOOD SERVICE EMPLOYEES TO NOT HAVE COVERED GARBAGE CANS. 1) BASEMENT BATHROOMS. 2) THIRD FLOOR MEN'S AND WOMEN'S BATHROOMS. PROVIDE COVERED GARBAGE CANS IN ALL BATHROOMS USED BY FOOD SERVICE EMPLOYEES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
OBSERVED THROUGH DISCUSSIONS WITH THE PERSON IN CHARGE THAT THERE IS NO PROCESS IN PLACE FOR CLEANING UP VOMITING OR DIARRHEA EVENTS. AN INFORMATIONAL HANDOUT ON A SPECIFIC PROCESS FOR DOING SO WAS LEFT ON SITE.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED EXISTING PLUMBING FROM A PREVIOUSLY INSTALLED SINK IN THE MAIN KITCHEN OFF THE ENTRYWAY TO HAVE BEEN DETACHED AND NO LONGER IN A FUNCTIONING STATE. EITHER REPAIR PLUMBING TO A FUNCTIONING STATE OR REMOVE AND CAP OFF THE EXISTING PLUMBING.
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.
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 COFFEE CUP LIDS USED ON SITE. DISCONTINUE USING THESE PRODUCTS AS THEY ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT IS BEING SENT OUT WITH THE INSPECTION REPORT ON ACCEPTABLE PRODUCTS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
OBSERVED THROUGH DISCUSSIONS WITH PERSON IN CHARGE THAT THERE ARE THREE PORTABLE BARS USED IN THE ESTABLISHMENT WHERE CUT GARNISHES ARE SERVED DURING ASSEMBLY OF PATRON DRINKS FOR ON SITE EVENTS. NO HAND SINKS ARE AVAILABLE AT PORTABLE BARS. PROVIDE HAND SINKS AT ALL THREE PORTABLE BARS THAT ARE SUPPLIED WITH SOAP, PAPER TOWELS AND HAND WASHING SIGNAGE. IF HAND SINKS CANNOT BE PROVIDED, CUT GARNISHES WILL NEED TO BE DISCONTINUED AT THE THREE BARS.
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.