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
A 3-compartment sink was installed without submitting a food plan review or obtaining a plumbing permit for the work. Health is willing to waive the requirement for a food plan review (this inspector being a plan reviewer has already assessed the sink replacement meets food code requirements) when a plumbing permit is applied for, received and final plumbing inspection passed. Have a licensed plumbing look at the existing sink and plumbing and submit a plumbing permit. Information and applications on Minneapolis Plumbing Permits page.
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 4626.0033APermits, 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 is no Certified Food Protection Manager. Two staff will be taking an approved class soon. After taking the class and getting a class certificate, mail the class certificate - with an application form - to Minnesota Department of Health. Find application forms and details at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
A 3-compartment sink was installed without submitting a Food Plan Review or obtaining a plumbing permit. (On 1/14/202, this inspector reminded Jeff Hechtel by email (with John Childs copied) that the plan review application must be submitted to Development@minneapolismn.gov. That was not done. There is no record that a plumbing permit was pulled either.) To correct this, the plumbing permit and food plan review must both be completed.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s Notes
The sanitizer concentration coming from the 3-compartment sink chemical mixer was producing a concentration of 500ppm quaternary ammonium. The safe range for that sanitizer is 200-400ppm. Person in Charge diluted the sanitizer mix with water to obtain a solution at 300ppm in the 3rd compartment of the sink. Person in Charge will call for service to recalibrate the chemical mixer.
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 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Behind and around the handsink, the wall is just painted. Add FRP to area around handsink.
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 is still no state-registered Certified Food Protection Manager. A person in charge must take an approved class and pass the test, then submit the class certificate to the Minnesota Department of Health along with the application form and filing fee. See https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 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
The ventilation hood over the oven is reportedly not used because it pulls hot air into the kitchen rather than drawing heat and moisture out. Have the ventilation hood inspected and serviced by a certified mechanical provider.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
There is no 3-compartment sink provided in this kitchen to manually wash, rinse and sanitize equipment and utensils. Rather, a 2-compartment stainless steel sink is present which based on observation and discussion is being used both to rinse fresh produce and to prepare dirty equipment for loading into the dish machine. A 3-compartment sink must be installed. One year will be provided to plan for this required upgrade, so the sink should be installed by October 1, 2024.
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.
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
A Food Plan Review application must be submitted to evaluate the plans for installing a 3-compartment sink. Any other repairs or upgrades could be included in this plan review - such as replacing the current hood (if needed) or expanding the kitchen space to fit the 3-compartment sink. Find the Food Plan Review application and information about the process at: https://www2.minneapolismn.gov/businessservices/business-assistance/run/food-safety/food-plan-review/ Submit plans by September 1, 2024.
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.