minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Flooring throughout the floor of the dishwashing room soiled with build up, splatter, and debris. Flooring under the front service area is soiled with debris and build up. Clean and maintain clean all floors.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Shelving underneath the popcorn machine soiled with food debris. Clean and maintain clean. Interior of the upright coolers upstairs are soiled with splatter and debris. Clean and maintain or remove from the facility.
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.
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
Manager indicated that the space is slatted for a remodel, however, no plans have been received related to this project. Submit plans for the work being done to the food and beverage area. Plan review application has been provided.
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 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Finishing sections of the countertops and cabinets are chipping away exposing the chipboard underneath the coating. Replace these finishes with approved equipment/finishes.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Drain below the wash basin of the triple sink is broken which is preventing proper dishwashing from occurring. This piece of equipment is essential to the operation and needs to be repaired. Cold water valve was shut off at the hand sink behind the front counter although water was still only measured to 76 degrees F. Repair plumbing at the hand sinks to ensure water temperate can be maintained between 110-130 degrees F.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s Notes
Facility is currently washing then sanitizing dishes without a rinse step in-between. Retrained on proper dishwashing procedures. Ensure that all food contact surfaces are washed, rinsed, then sanitized.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Flooring throughout the dishwashing room soiled with debris and buildup. Flooring under equipment in the front service area soiled with build up. Clean and maintain clean all floors, walls, and ceilings.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Shelving underneath the popcorn machine soiled with food debris. Clean and maintain clean. Grease filters above the popcorn machine soiled with dust build up. Clean and maintain 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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Interior of the popcorn machine that is cleaned in place is being done with vinegar/water solution currently. Retraining occurred during the inspection on how to properly wash, rinse, and sanitize food contact surfaces. Ensure that all food contact surfaces are washed, then rinsed, then sanitized before their next use.
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.
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
Manager indicated that the space is slatted for a remodel, however, no plans have been received since 2017. Submit plans for the work being done to the food and beverage area. A plan review application is being provided 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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Finish sections of the countertops and cabinets are chipping away exposing the chipboard underneath the coating. Replace these finishes with approved equipment/finishes.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log on-site and manager unaware of reporting requirements. Reporting requirements reviewed during the inspection and a sample log is being provided with the report. Maintain an employee illness log, know how to use it, and keep it accessible to all shift leaders.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Manager unaware what symptoms and illnesses need to be excluded for. No employee health onboarding is currently happening for new hires. Requirements were reviewed and trained on during the inspection. Ensure that employees are trained on what information needs to lead to be excluded from food or beverage handling and all shift leaders/managers understand the reporting requirements. Sample employee health training template being provided with the report.
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.