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 in need of more frequent cleaning. Clean at a frequency to prevent the accumulation of grease/debris.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Operator unable to locate food thermometer during inspection. Obtain a 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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed unlabeled, individually packaged drinks in the reach in cooler. Ensure all food is labeled.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed dry rice and spices uncovered in storage mode. Protect food by covering it when not in use.
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 4626.0506AEquipment 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
Remove all non-commercial cooking equipment.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed grease build up on hood baffles above grill. Clean at a frequency to prevent accumulation.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Per last years report, operator par-cooks chicken, then finishes the cooking process on the grill the following day. Par cooking requires written, approved documentation. Inspector is sending par cooking template with report. Complete template and return to inspector.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Operator had many compliant Green to Go containers, however black plastic was still being used. Discussed green to go with person in charge. Ensure full compliance with the Minneapolis Green to Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0367BFood source and labeling
Official wording
Unpastuerized juices must be properly labeled with the following: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
Inspector’s notes
Observed bottled juices without labels on site for sale. Per discussion with operator, these juices are made and bottled at another location owned by the same business. Ensure juices have proper labels (ingredients, address where it is made, net weight, etc.) and ensure warning label is present if juice is unpasteurized.
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.
Observed par cooked/cooked chicken and rice and beans in pans sitting out at room temperature. Per discussion with person in charge, chicken and beans were cooked last night, then left out at room temperature all night long. Discussed cooling parameter with person in charge. TCS foods must be properly cooled. These food items were discarded by operator.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed par cooked/cooked chicken and rice and beans in pans sitting out at room temperature. (chicken at 76, rice and beans at 78) Per discussion with person in charge, chicken and beans were cooked last night, then left out at room temperature all night long. Discussed cooling parameter with person in charge. TCS foods must be properly cooled and held at or below 41 degrees F. These food items were discarded by operator.
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
Person in charge unable to locate an employee illness log during the inspection. Ensure a log of ill employees is kept up to date and available for review upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 cooking equipment onsite. Observed food stored in non-food-grade containers (Menards buckets) Only commercial grade, food-grade, certified equipment may be 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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed foods sitting in 3 compartment sink. The 3 compartment sink is designed for washing, rinsing, and sanitizing. Not for food storage or preparation. Use the prep sink for these purposes.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed one live roach on the wall beneath the handwashing sink. Ensure pest control is adequate and occurring on a routine basis.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles in need of more frequent cleaning. Clean at a frequency to prevent accumulation of grease/debris.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Based on the amount and nature of violations observed during the inspection (improper cold holding, improper cooling practices, no illness log, unlabeld food) it appears the person in charge is not actively controlling for food safety. Ensure the person in charge is enforcing rules and controlling for food safety. The services of a food safety consultant are being offered to the operator
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no working food thermometer on site. Obtain food 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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
post the 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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Operator did not complete the par-cooking template. Inspector instructed operator to complete template, sign, and email to inspector to keep on file.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no CFPM certificate posted. Post 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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Per discussion with operator, establishment is par-cooking chicken, cooling overnight, then finished the chicken off on the grill the following day. Discussed par cooking with operator. Inspector is sending par cooking template with report. Complete template and sign so it can be reviewed at follow up inspection.
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.
Observed food from the hot hold well from the night before attempting to cool in prep cooler. (Curry goat- 58 degrees, oxtail- 62 degrees) Food was in deep pans and tightly covered. See cooling methods above and ensure foods are placed in shallow pans and stirred throughout the cooling process. These items were discarded by the operator.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed foods attempting to cool in tightly covered containers. Loosely cover foods while they are in the cooling process, then fully cover them after they have completed the cooling process.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle with bleach without label. Label all spray bottles.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Operator did not have an employee illness log on site. Inspector discussed log and provided one to the operator during the inspection. Ensure illness log is kept and is available for review upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 food from the hot hold well from the night before attempting to cool in prep cooler. (Curry goat- 58 degrees, oxtail- 62 degrees) Food was in deep pans and tightly covered. Discussed cooling curve and process with operator. These items were discarded by the operator.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sauces which cooked chicken is dredged in prior to immediate service sitting out at room temperature. Discussed with operator. After coming into contact with TCS foods, like cooked chicken, these sauces become TCS themselves. These sauces were discarded by operator. These sauces must be: 1. kept at or below 41 degrees , or; 2. kept at or above 135 degrees, or; 3. replaced every 4 hours Contact inspector with questions.
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.