Routine
Dec 2, 2024
Official score: 94 · Understand this area’s scale
8 recorded violations
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 cardboard to be used to cover racking in the walk-in cooler and walk-in freezer remove cardboard from racking. Make sure racking is made of smooth, easily cleanable, and non-absorbent materials.
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.
More about cleaning or sanitizing problemsOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the floors of the walk-in freezer and the walk-in cooler to be soiled. Observed the fan guards in the walk-in cooler to be soiled. Observed the beverage racks in the walk-in cooler to be soiled. Clean these pieces of equipment and keep 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.
More about cleaning or sanitizing problemsOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed packages of food items to be stored directly on the floor of the walk-in freezer. Store food packages on racking at least 6 inches off the floor.
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.
More about cleaning or sanitizing problemsOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be not sanitizer test kit onsite. It was discussed with Person-in-Charge that a sanitizer test kit is required to make sure that sanitizer concentration is at a safe and effective level. Provide and keep a sanitizer test kit for the type of sanitizer used.
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.
More about cleaning or sanitizing problemsOfficial wording
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 PE lined coffee cups and black plastic lids to be used at the to-go coffee station. These items are disallowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure that all to-go containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
STAPLE FOOD ORDINANCE: Under the Staple Food Ordinance stores are required to stock items in 10 staple food categories including: milk; cheese; eggs; meat and vegetable proteins; fruits and vegetables; 100% juice; whole grains; cereals; canned beans; and dried peas/beans/lentils. Your store has not stocked the following: Title 10, MCO 203.10 (a)-(j). Comply immediately.
Inspector’s notes
Observed required amounts and varieties of whole grains and legumes to not be stocked at the store. These items are required to be stocked and available for customers at all times, per the Staple Foods ordinance. Information on the Staple Foods ordinance will be included in this report. Carry required food items under the Staple Foods Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
When discussing how coffee pots are cleaned and sanitized with the Person-in-Charge, they stated that the coffee pots are cleaned in the coffee station prep/dump sink. Discontinue use of prep/dump sink for the cleaning/sanitizing of coffee pots. Make sure that all food contact equipment is washed, rinsed, and sanitized in the 3-compartment sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
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
Through discussion with the Person-in-Charge, it was observed that the store sanitizes coffee pots by using sanitizer wipes. Person-in-charge was informed that these sanitizer wipes are not appropriate for use on food contact surfaces. Provide and use an approved food contact sanitizer.
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.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Dec 2, 2024 · Original Source