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
A MN CFPM is not provided, but some staff have reportedly taken a qualifying class and test. Apply to the Minnesota Department of Health, submitting a qualified CFPM certificate, to become an MN CFPM. See the process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The consumer advisory warning on the menu for eggs was not accurate. Detailed information was provided to AGM at time of review. Make the following corrections: - remove an asterisk from menu items on which the eggs are fully cooked - ensure an asterisk is on the menu items for which customers can choose their level of egg doneness - at the bottom of the page where the advisory is located by the asterisk, add the first sentence "These items are raw or undercooked" - keep the second sentence warning that "Consuming raw or undercooked....
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin-tipped thermometer available to measure internal temperatures of thin pieces of food. Provide a thin-tipped, digital thermometer.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No item was available for measuring the rack temperature in the dish machine during the hot water sanitizing cycle. Provide an immersible, irreversible digital thermometer for measuring the rack temperature in the dish machine during a cycle, or temperature strips or stickers designed to change color at 160F or above.
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
A MN CFPM is not provided, but some staff have reportedly taken a qualifying class and test. Apply to the Minnesota Department of Health, submitting a qualified CFPM certificate, to become an MN CFPM. See the process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The consumer advisory warning on the menu for eggs was not accurate. Detailed information was provided to AGM at time of review. Make the following corrections: - remove an asterisk from menu items on which the eggs are fully cooked - ensure an asterisk is on the menu items for which customers can choose their level of egg doneness - at the bottom of the page where the advisory is located by the asterisk, add the first sentence "These items are raw or undercooked" - keep the second sentence warning that "Consuming raw or undercooked....
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin-tipped thermometer available to measure internal temperatures of thin pieces of food. Provide a thin-tipped, digital thermometer.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No item was available for measuring the rack temperature in the dish machine during the hot water sanitizing cycle. Provide an immersible, irreversible digital thermometer for measuring the rack temperature in the dish machine during a cycle, or temperature strips or stickers designed to change color at 160F or above.
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 floors dirty with dust, food debris and some mouse droppings under bar equipment and dish area equipment. Thoroughly clean floors under equipment.
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
Some mouse droppings and insects stuck to glue traps indicate pest activity - especially in dish area. Contact pest control operator for supportive services. Clean floors thoroughly to prevent harborage conditions, inspect the facility for evidence of pests regularly. Maintain pest control reports from visits onsite for inspector to review.
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.
Liquid hand soap was missing at bar hand sink and dish area hand sink. Both were corrected onsite. Ensure all hand sinks remain stocked at all times and available for employee use.
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
Paper towels were missing from the dish area hand sink. Paper towels were provided. Ensure all hand sinks remain stocked at all times and available for employee use.
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
No quaternary ammonium test kit was available. Provide this test kit to check the concentration or quaternary ammonium sanitizer in the 3-compartment sink is 200-400ppm.
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 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
There was not a policy in place to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health (MDH). Rather, the policy was to let an internal customer service branch of the company handle any customer complaints. In Minnesota, an customer complaint of illness received by a food business must be reported to MDH at 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html Train all person in charge accordingly.
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.
Observed cooling breakfast sausages being covered for cooling in refrigerator. Covering food during its cooling process is not an effective method for safe cooling. The sausages were uncovered and put into the refrigerator. Discussed the only validated cooling method that does not require a lot of ice and staff time: 2-inch cooling. Spread warm food in a shallow pan so the food is no deeper (or thicker) than 2 inches. Leave it uncovered and put it into the cooler. Do not combine to deeper containers or cover until the food reaches 41F or below throughout.
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
There is no MN Certified Food Protection Manager, although new chef has some training from a previous state. Have someone take an approved class and exam. Then use the class certificate to apply for a MN CFPM within six months of passing the exam. The State of MN will not accept the class certificate after this time period. Find info on approved classes and the application process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The menu did not clearly identify eggs and burgers as potentially being undercooked. Provide asterisks by the menu items that can be undercooked. Also provide the following statement at the bottom of the menu after a matching asterisk and before the advisory statement: "These items are raw or undercooked." For example: * Item A * Item B * These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Chicken meat has been being par-cooked without written procedures. Use the template being provided with this report to write procedures for par cooking which meet the requirements. Email the completed form to Janna.Beard@minneapolismn.gov.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin-tipped thermometer available for measuring internal food temperatures of thin pieces of food. Provide a thin-tipped digital thermometer.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no thermometer or temperature strips available to measure the internal rack temperature of the dish machine, to ensure it reaches F. Provide temperature stickers or an immersible, irreversible thermometer for this purpose.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The establishment did not have an Employee Illness Log in use. Use an Employee Illness Log. Find logs at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles over the grill with grease and dust build-up. Clean the baffles.
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 4626.0033APermits, 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
Some staff have taken a food manager class, but not submitted the class certificate to Minnesota Department of Health to become a MN CFPM. Within six months of passing the class, mail the class certificate with application form to the Minnesota Department of Health. Find application forms and information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
On the new dinner menu, the consumer advisory for burgers (that can be ordered "pink") does not contain the disclosure that "These items are raw or undercooked." Add the disclosure statement to the bottom of the menu, after the asterisk and before the warning. The two phrases in parenthesis are optional. The rest should be exactly as shown. * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions).
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.