Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed food equipment and dry storage items stored beneath waste pipes near the walk-in coolers and freezers. Instructed the chef and MOD to stop storing food or equipment in that area unless the waste pipes are properly enclosed or shielded to prevent contamination.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
The handwash sinks in the Market (Starbucks) and service stations still do not have splash guards next to them. Informed the chef and MOD they need to either install splash guards next to the sink to protect clean equipment/utensils, or stop storying clean equipment/utensils next to handwash sinks.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Establishment designated several existing sinks as handwash sinks which increased the number of hand sinks in all food prep and service areas to be sufficient except in the ice machine room. Informed the chef and manager-on-duty they still need to add a new handwash sink in the ice machine room within a year.
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.
Change plans and specifications that are not approved, to comply with rules or delete from the project.
Inspector’s notes
Establishment submitted a food plan for the several cooking they added last year, however that plan is still in applicant document upload status. Informed the chef and MOD they must provide/upload the required document and paperwork needed for their food plan to be submitted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
The condensation and ice buildup observed inside the walk-in freezer is still an issue that has not been resolved yet. Informed the chef and MOD to find out and fix the source of the condensation and ice buildup, and to discontinue storing food products in areas of the freezers where such condensation can contaminate food products
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
The handwash sinks in the Market (Starbucks) and service stations did not have splash guards next to them. Informed the chef and MOD they need to either install splash guards next to the sink to protect clean equipment/utensils, or stop storying clean equipment/utensils next to handwash sinks.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
- The walls and floor base cove in the service station are not approved type. - Ceiling in the receiving area is not approved type Informed chef and MOD to ensure they install approved walls, ceiling, and base cove in these areas within a year
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Establishment does not have the number of handwash sinks required and is sufficient to be convenient and accessible to each work area where food is handled/prepared and equipment/utensils is cleaned. Informed the chef and MOD to designate some of the single-compartment island/prep sinks as handwash sinks by posting signs and paper-towel and soap dispensers, and add new handwash sinks in the ice machine rooms and other areas where there are no existing sinks to be designated as hand sinks.
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.
Change plans and specifications that are not approved, to comply with rules or delete from the project.
Inspector’s notes
Establishment has removed several cooking and plumbing equipments (hand sinks). Informed chef and MOD that they must discontinue adding, changing, or removing any gas and plumbing connected equipment without the required permits and prior approval from the City's Health and Building Depts. Additionally, they MUST submit food plan application and required paperwork for the new cooking equipment they're planning to add to the kitchen and for reconnecting some of the handwash sinks previously removed without Health Dept's approval. Provided the MOD copy of food plan application and instructions on how to submit the food plan electronically.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Condensation and ice buildup was observed inside the walk-in freezer. Informed the chef and MOD to find out and fix the source of the condensation and ice buildup, and to discontinue storing food products in areas of the freezers where such condensation can contaminate food products
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.