Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
A consumer advisory is still needed on the menu for the sunny-cooked eggs. Add an advisory to the menu that states: *These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Add a matching asterisk (*) to the name of all menu items that contain the sunny cooked (runny) eggs. Be sure to use the exact wording provided here, which is shown in red.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In the basement, dry food goods and single-service (to-go) items are stored with no finishes on the floor, walls or ceiling. Begin planning to install finishes in the areas where these items are stored. Approved ceiling would be anything that is smooth, non-absorbent and easily cleanable. Approved wall would be painted sheetrock, or FRP (Fiberglass Reinforced Plastic) panels. Approved floor and base cove would be quarry tile with integral base cove. There are also some other options that can be reviewed and pre-approved. There is no cost for reviewing or discussing possible floor options. Contact Inspector at any time.
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 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
In the 3-compartment sink, the chlorine concentration in the sanitizing compartment was very low. Employee refreshed sanitizer solution and it was measured at 50ppm - which is correct.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is no Consumer Advisory on the menu in regard to the sunny-cooked (runny) eggs. Add an advisory to the menu that states: *These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness ." Add a matching asterisk (*) to the name of all menu items that contain the sunny cooked (runny) eggs. Be sure to use the exact wording provided here, which is shown in red.
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.
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
Sunny eggs are being left at room temperature for quick order service. Also, Kimbap rolls are being left at room temperature for purchase. These are both TCS food. Discussed with the Person in Charge that they can use Time as a Public Health Control to hold these items at room temperature for no more than four house. Procedures must be written out. Use the TPHC form being provided with this report to write procedures for tracking the four hours and discarding remaining portions at that time.
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
Styrofoam clamshell style containers are being used for to-go items. These are disallowed by the Minneapolis Green To-Go ordinance. Black plastic and all #6 plastic are also not allowed. Provide to-go containers that are either recyclable or compostable. See Green To-Go page for complete information, including free consultation and grants to start following the ordinance: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Kimchi for stews is being fermented onsite at room temperature. This specialized process requires a variance and approved HACCP plan for fermentation. Discontinue fermenting kimchi until a HACCP plan is approved and variance granted. See our HACCP page for fermentation plan templates you can use, and information on the process of submitting your plan for review: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Accumulated grease on the inside of the hood canopy is running down to the edge of the canopy in drips. Clean the inside of the hood canopy.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
No employee illness policy had yet been put in place by the new owners/operators. Train employees to stay out of work and report if they get sick with vomiting or diarrhea. Use an employee illness log to record those illnesses. Do not allow any workers to return until they have had no symptoms of vomiting or diarrhea for at least 24 hours.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log available. One was provided by inspector. More logs can always be printed from: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In the basement, dry food goods and single-service (to-go) items are stored with no finishes on the floor, walls or ceiling. Begin planning to install finishes in the areas where these items are stored. Approved ceiling would be anything that is smooth, non-absorbent and easily cleanable. Approved wall would be painted sheetrock, or FRP (Fiberglass Reinforced Plastic) panels. Approved floor and base cove would be quarry tile with integral base cove. There are also some other options that can be reviewed and pre-approved. There is no cost for reviewing or discussing possible floor options. Contact Inspector at any time.
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.