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
There were no paper towels at back hand wash sink. Maintain paper towels in dispenser. Corrected by manager.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
There were no sanitizer buckets with sanitizer for wiping cloths. Provide a sanitizer bucket in prep areas for wiping cloths.
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
There was no active CFPM for establishment. Provide a state certified food manager for the restaurant.
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted store license expired 4/1/25. Obtain and post valid store license.
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
Provide a handwash sign at front counter hand wash sink.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Repair the non-working ice machine or remove it from establishment to prevent a roach harborage. 2) Replace broken cover for bulk rice bin in back room.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed shelves in back room 2-door upright cooler were badly corroded. Re-finish or replace these shelves
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed a bulk food storage bin containing rice stored underneath hand sink in back room where it was subject to splash from sink water during handwashing. Relocate bulk bin from under hand wash sink.
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.
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 NON-COMPLIANT CUPS AND RAMEKINS ON SITE. REMOVE AND REPLACE THESE ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted store license expired 4/1/22. Obtain and post valid store license.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed the following hot holding violation: On the small steamtable observed diced chicken at 99*F. Maintain all hot TCS foods at 135*F or higher. (Chicken removed from steamtable and reheated to >165*F in microwave). Note: hot water in steamtable was only 136*F. Maintain hot water around 160*F in order to keep food at proper temp in steamtable.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a handwash sign at front counter hand wash sink.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed shelves in back room 2-door upright cooler were badly corroded. Re-finish or replace these shelves.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED NON-COMPLIANT CUPS AND RAMEKINS ON SITE. REMOVE AND REPLACE THESE ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted store license expired 4/1/22. Obtain and post valid store license.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed the following hot holding violations: On the steamtables observed diced steak at 124*F, brown rice at 112*F and diced chicken at 110*F. Maintain all hot TCS foods at 135*F or higher. (All items removed from steamtable and reheated to >165*F in microwave). Note: hot water in steamtable was only 129*F. Maintain hot water around 160*F in order to keep food at proper temp in steamtable.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
On the steamtables observed diced steak at 124*F, brown rice at 112*F and diced chicken at 110*F. These items had just been reheated to inappropriate temperatures for hot holding. Comply with above statement - reheat these TCS foods to 165*F. Note: Items were removed from steamtable and reheated in microwave to over 165*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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a handwash sign at front counter hand wash sink.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed several dead cockroaches inside non-working ice machine bin. Remove dead roached from inside unit and ensure that there are no other roaches in facility. Note: no live roaches observed.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed shelves in back room 2-door upright cooler were badly corroded. Re-finish or replace these shelves.
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 pork or beef dish in 2-door cooler in a covered, 6 inch deep metal pan. Cool TCS foods in a shallow uncovered pan until food item is at 41*F or less. Observed a covered 6 inch deep pan in reach-in with newly made quacamole at 60*F. Cool food rapidly from ambient temperature to 41*F or less within 4 hours.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean dead roaches from the inside of ice machine and thoroughly sanitize ice bin before placing back in use or remove from establishment.
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.