Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a public health control for food safety method found in use for Sushi rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods such as spicy Mayo and soy sauces in squeeze bottles not labelled. Note: Label them with at least common food names for easy identification.
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.
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
Observed wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Caulking at a 3-compartment sink- wall juncture was dirty/ and moldy. Note: Clean
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Broken and unused fountain soda machine found onsite. Per PIC, they are waiting for the company to pick it up. Note: Repair or remove it.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a public health control for food safety method still found in use for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
To-go black plastic packages such as bowl still observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer provided
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods in squeeze bottles such as sauces not labelled. Note: Label them with at least common names for easy identification.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility found using time as a public health control for food safety for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Hand washing sink at front service line area was blocked with the speed shelf. Note: Remove to make the hand sink accessible at all times. The Hand sink at the back kitchen area was also found being used for purpose other than hand washing such as thawing prepackaged frozen food. Note: Discontinue this practice. Hand sink is for hand washing only.
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.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Letter of guarantee for parasite destructions from the suppliers (for fish served raw such as yellow tail fish) not maintained onsite at the time of the inspection. Note: Provide & maintain it onsite as required.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on prep table between use. Others stored in sanitizer bucket with zero PPM Sanitizer. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.
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
To-go black plastic packages such as bowl observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Immediately maintain all TCS food that has been slacked at 41 degrees F (5 degrees C) or less under mechanical refrigeration.
Inspector’s notes
Observed frozen pork being thawed sitting at ambient temperature. Note: Relocated for correction. Use approved thawing methods. For details, please see the thawing fact sheet sent with the report.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
TCS foods prepared onsite and cold held for more than 24 hours in the walk-in cooler not datemarked. Note: Properly date mark all refrigerated TCS foods by using an effective method to indicate the day by which the food must be consumed on the premises, sold or discarded, which is 7 calendar days or less from the date of preparation
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.
Hand soap missing from the hand sink in the back kitchen area. Note: PIC replenished onsite.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Clean knife observed stored in-between prep table and cooking equipment. Note: Store all in-use utensils in clean place between use. Note: PIC instructed to clean & relocate it for correction.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Sanitization step missing when cleaning food contact surfaces in 3-compartment sink. Employee stated they just clean them with soap and detergent and rinse with clean water before use. Note: Discussion and demonstration of proper procedures provided onsite. Note: Please also see the cleaning procedure fact sheet sent with the report.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employee washing hands in 3-compartment sink. Note: Discontinue this practice. Note: Employees must wash their hands in hand sink only, not in warewashing sinks & etc.
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.
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
Through on-site observations and discussion with PIC that there is an overall lack of active managerial control taking place in the facility. It appears that there are no sound systems or food safety control measures in place regarding oversight and routine monitoring of general food safety operations. Note: Please see the duties of PIC fact sheet sent with the report.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods in squeeze bottles such as sauces not labelled. Note: Label them with at least common names for easy identification.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer/ stem thermometer missing. Note: Provide stem food temperature thermometer to measure internal food temperature.
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
TCS foods such as homemade Ketchup in squeeze bottle, portioned Mayonnaise, etc. cold held at ambient temperatures. Note: All relocated for correction. Note: All TCS foods need to be cold held at 41 F or less. Note: For details, please see the temperature fact sheet sent with the report.
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 sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Observed Min deep fryer being used under a dish machine hood. Note: Discontinue this practice and relocate it to under the type 1 hood
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility was using time as a public health control for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: Time as a public health control for food safety form sent with the report can be used to write the procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Hand sink was blocked with plates stored in it. Note: Make sure that the hand sink is operable, stocked and accessible for employees use at all times.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
Inspector’s notes
Letter of guarantee or records for parasite destruction (for salmon fish served raw) from not provided onsite. PIC claimed that they had it, but unable to locate it at the time of inspection. Note: Provide and maintain it onsite.
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 a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Letter of guarantee for parasite destructions (for Hamachi yellow tail fish that served raw) not maintained onsite at the time of the inspection. Note: Provide & maintain it onsite as required.
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 lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
Inspector’s notes
Personal belongings such as Coats and other employees clothing were stored on soda and other food storage areas. Note: Discontinue this practice and store them in separate and away from food prep and storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Wet wiping cloths stored on prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.
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
Black to go bowl observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.