minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed house-hold air fryer being used to heat food. Observed non-commercial refrigerator being used to hold food. Ensure food equipment is certified for commercial use.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle unlabeled in kitchen. Ensure all working containers of chemicals are labeled properly. At time of inspection PIC labeled the spray 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed air fryer and blender for household use only. Ensure food use equipment is for commercial use.
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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed household use only griddle, air fryer, and rice cooker in kitchen. Ensure only cooking equipment meant for commercial use is used.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cooler was holding time/temperature controlled for safety foods between 45-47F. At time of inspection PIC discarded foods. Ensure cold-holding TCS foods are at 41F and below to prevent pathogen growth.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed test strips for testing sanitizer missing. Ensure a test kit is obtained for each type of sanitizer used 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 4626.0545Cleaning and sanitizing
Official wording
Remove kick plates that are not designed to be easily removed for cleaning and inspection.
Inspector’s notes
Facility has residential style hollow base cabinetry throughout the kitchen area. Remove this cabinetry from the facility and replace with approved countertops and shelving where needed.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Facility has a residential style refrigerator and residential style drop in sinks for a prep sink. Remove these pieces of equipment and replace with ANSI approved equipment. Consult inspector on approved equipment as needed.
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.
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
Observed no established health policy training for staff. Discussed with PIC to establish a training policy and the requirements needed. Emailed guidance document with report. Ensure all staff who handle or prepare food are trained on infectious diseases and symptoms which can be spread through food.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Observed a prep sink is needed for washing of fruits and vegetables. Observed counters and cabinets are house-hold and not commercial builds. Facility is making food on site and should submit plans for changes which need to be made. Emailed plan review information with reports.
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 4626.0545Cleaning and sanitizing
Official wording
Remove kick plates that are not designed to be easily removed for cleaning and inspection.
Inspector’s notes
Facility has residential style hollow base cabinetry throughout the kitchen area. Remove this cabinetry from the facility and replace with approved countertops and shelving where needed.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Facility has a residential style refrigerator and residential style drop in sinks for a prep sink. Remove these pieces of equipment and replace with ANSI approved equipment. Consult inspector on approved equipment as needed.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no log for recording employee illness. Went over policy, printed log on site. Ensure employee illness symptoms as they pertain to food borne illness are recorded and reported where needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed three compartment sink was tested at 10PPM chlorine sanitizing solution. At time of inspection PIC corrected the concentration of the solution to 50PPM. Ensure sanitizer solution is within the proper concentration level to prevent pathogen growth. Instructed PIC to re-sanitize dishes on drying rack to ensure food safety.
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 4626.0400BFood 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 open packages of sliced meats and cheeses without a date mark. Ensure food made in a processing plant, bought, and opened in the facility are date marked for seven days, the day the product was opened is day one.
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 4626.0040APermits, 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
Observed no established health policy training for staff. Discussed with PIC to establish a training policy and the requirements needed. Emailed guidance document with report.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Observed a prep sink is needed for washing of fruits and vegetables. Observed counters and cabinets are house-hold and not commercial builds. Facility is making food on site and should submit plans for changes which need to be made. Emailed plan review information with reports.
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 4626.0545Cleaning and sanitizing
Official wording
Remove kick plates that are not designed to be easily removed for cleaning and inspection.
Inspector’s notes
Observed residential-style hollow base cabinets throughout the kitchen area. Ensure approved counters and shelving is installed.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed residential refrigerator, and drop sink for food preparation. Ensure all equipment is ANSI approved.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed bottle labeled sanitizer had 0ppm chlorine. PIC dumped out bottle at time of inspection. Ensure all sanitizer is at the proper concentration to prevent pathogen growth on food contact surfaces and non-food contact surfaces and tested often.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen food items in sink. Discussed with PIC at time of inspection. PIC moved bags to refrigerator. Ensure frozen food is thawed in one of the ways listed 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 4626.0545Cleaning and sanitizing
Official wording
Remove kick plates that are not designed to be easily removed for cleaning and inspection.
Inspector’s notes
Facility has residential style hollow base cabinetry throughout the kitchen area. Remove this cabinetry from the facility and replace with approved countertops and shelving where needed.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Facility has a residential style refrigerator and residential style drop in sinks for a prep sink. Remove these pieces of equipment and replace with ANSI approved equipment. Consult inspector on approved equipment as needed.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS foods such as milk were holding in the upright cooler at 46 degrees F. Stock time verified and refrigeration troubleshooting tactics were reviewed with the operator. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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
No employee illness log was available on site during the inspection. Recording requirements were reviewed and a sample log is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Wet mops storing in the mop bucket. There is no mop hanger present near the mop sink. Provide a way to hang mops and ensure they are hanging in-between uses.
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.