Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no fruit cups on-site; however, the Person In Charge did confirm they will still be selling them and will be using Time as a Public Health Control (TPHC). Documentation for TPHC was provided on-site, and the process was thoroughly outlined during the reinspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 molcajete bowls in the back prep room. Per conversation with PIC, they are no longer using the bowls. Remove bowls from the facility, as they are not approved for use. The food-contact surfaces are not smooth and are not easily cleanable.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed sliced mango in cups for sale in an ice bath. PIC is using Time as a Public Health Control (TPHC) without approved written procedures for fruit that is cut on-site and held in an ice bath. Written procedures must be developed and maintained on-site for TCS foods held out of temperature control. The TPHC document has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed no paper towels in the handwashing stations on-site. PIC was asked to provide paper towels at the time of inspection immediately. Violation was corrected on-site.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed horchata in a refrigerated drink dispenser holding at 48F. Horchata is prepared using a powdered mix and evaporated milk. PIC was instructed to move the product to a reach-in cooler to ensure it is held at 41F or below.
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
Observed rotisserie and tinga chicken, salsas, and sliced tomatoes without proper date marking. You must date-mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.
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 hand soap missing from all handwashing stations on-site. The PIC was asked to provide hand soap at the time of inspection. Violation was corrected on-site.
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 molcajete bowls being used on-site to serve menu items. Molcajetes are not allowed since the food contact surface of the bowls are not smooth and easily cleanable. Discontinue their use as instructed.
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 Styrofoam to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, you must provide containers that are either reusable, recyclable, or compostable. Discontinue the use of Styrofoam containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed fruit such as mango and watermelon in cups stored in an ice bath for sale. PIC mentioned that ice is changed every 2 hours and fruit is discarded if not sold. The establishment uses Time as a public health control (TPHC). Written procedures need to be developed and maintained on-site for TCS foods being stored out of temperature control. TPHC document has the report provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed paper towels missing from all handwashing stations on-site. PIC was instructed to obtain paper towels immediately. Make sure that all handwashing sinks are fully stocked.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed beans cooling in an ice bath in 3-comp sink. PIC was asked to discontinue using 3-comp sink for food cooling to prevent food contamination. A conversation was had on the importance of using the 2-comp sink for food preparation.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed an in-use tong stored in oven door handle. Discontinue placing in-use tongs in oven door handle to prevent contamination.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw fish and cooked pork holding at 54F. Per conversation with food worker, food was out to be prepped. Food worker was asked to start food prep immediately and was advised to keep food refrigerated if it gets busy.
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
Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.
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.
criticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed food being stored in shopping bags in freezer. Discontinue practice.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed quat test strips missing. Obtain and utilize test kit.
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.