Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A grill and two counter-top deep fryers are still in use without proper ventilation; these require a Type I hood with fire suppression system. The grill and deep fryers are set under what might be a Type 2 hood, but even the heat and moisture is not being captured from the cooking because the filters are located well in front of where the cooking is taking place. This lack of required ventilation is causing significant grease build-up that poses a fire risk. The lack of fire suppression also poses a fire risk. Discontinue cooking on this unventilated equipment. Install a Type 1 hood before resuming any grease cooking in this location. This is the third consecutive year this violation has been noted. Citations will be issued either for this observation or for future observations, pending review.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Before installing a Type 1 hood, submit a Food Plan Review. See: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Ductwork and other equipment surfaces above the unvented grill and deep fryers are dirty with accumulated grease. Clean these surfaces.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Walls and ceiling surfaces above the unvented grill and deep fryers are dirty with accumulated grease. Some dust accumulation was observed on walls in the back of kitchen near dish area and second walk-in cooler. Clean these surfaces.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed raw packaged pork in prep sink which had been thawing without running water for several hours. Pork packages had a surface temperature of 43F. Packages were moved to the walk in cooler. Thaw frozen food using one of the approved methods above.
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.
Numerous metal food cans are being reused to hold food on the cook line. Discard the single-use food cans and use hotel pans or other approved re-usable food containers.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
At the start of the inspection, the kitchen hand sink was observed with the faucet and knobs wrapped in a plastic bag. Person in Charge removed bag, stating it was there during the weekend to remind employees the drain was not working at that time. Person in Charge removed the bag and employees washed their hands. Further observation of the hand sink intentionally made inaccessible for use will result in citations (fines).
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A grill and two counter-top deep fryers are still in use without proper ventilation; these require a Type I hood with fire suppression system. The grill and deep fryers are set under what might be a Type 2 hood, but even the heat and moisture is not being captured from the cooking because the filters are located well in front of where the cooking is taking place. This lack of required ventilation is causing significant grease build-up that poses a fire risk. The lack of fire suppression also poses a fire risk. Discontinue cooking on this unventilated equipment.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
To add ventilation equipment - including any proposed ventless hoods - a Food Plan Review must first be submitted and approved. The food plan review application and process can be found at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Walls and ceiling surfaces above the unvented grill and deep fryers are dirty with accumulated grease. (All other sections of facility observed clean and well maintained.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Again, the dish machine was not providing any measurable concentration of chlorine. Priming the machine did not work. Manager called for service and had employees wash, rinse, and sanitize in 3-compartment sink. Ensure the dish machine runs a proper concentration of chlorine (50ppm - 100ppm) every day.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Some frozen pieces of meat in the chest freezer are still unwrapped or only partially wrapped. Store frozen meat in food safe containers, bags or packages that close all the way.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Two counter top deep fryers are still in use not under a Type I ventilation hood. Discontinue using the deep fryers until they can be located under a Type I ventilation hood. If a Type I ventilation hood is to be installed, or a free-standing ventless Type I hood is to be purchased, a Food Plan Review will be needed first. Contact Inspector with any questions about these options.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Raw frozen mussels on the half shell are still in the chest freezer without their shell stock tags, because no new shipments have been received since the routine inspection. When the next shipment comes in and the shell stock tags are kept with the bag of frozen raw mussels, write the date the mussels are used up on the tag and keep the tag in a record system for 90 days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Raw frozen mussels on the half shell are still in the chest freezer without their shell stock tags, because no new shipments have been received since the routine inspection. When the next shipment comes in, keep the shell stock tags with the bag of frozen raw mussels until the mussels are used up.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 numerous cooked meats in containers without date marks. Mark the date of all prepared TCS foods that will be in use for more than 24 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Manager has recently taken a Food Protection Manager class. Submit the class certificate to the Minnesota Department of Health, along with application form and filing fee to register the certification. Find application form and directions at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
A large pot of house-made sauce, which is a TCS food, was observed out on a prep table at 2:30 in the afternoon. Based on discussion, it had been made the night before and left out to cool. The sauce was still at 73F, so had missed the first part of the cooling requirement by more than ten hours. The sauce was discarded to prevent the risk of causing bacterial intoxication.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The large pot of house-made sauce was left out overnight with no active cooling methods used. It was about eight inches deep and was not placed in the cooler at all. Train employees to use effective cooling methods, such as dividing sauce into shallow hotels pans and filling them no more than two and a half inches deep, then placing the hotel pans in the walk-in cooler uncovered.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
The dish machine was not providing any measurable concentration of chorine. Manager had the empty container of chlorine sanitizer replaced, primed the dish machine, called for service and eventually obtained a concentration of 50ppm chlorine.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed many frozen pieces of meat in the reach in chest freezer that were unwrapped / unpackaged. Store frozen meat in food safe containers, bags or packages.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed many meat and produce items (frozen and refrigerated) stored in plastic shopping bags. These are not food-safe. Removed all foods from these bags and place into food-safe bags of containers. Discontinue this practice.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
(A significant amount of cleaning of floors had been completed in the 24 hours before the routine inspection.) However, the floor under the dish machine was observed wet and slimy, and the wall where deep-frying has been taking place was observed very greasy and dusty. Clean these areas also.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Persons in charge have not been inspecting the premises for pest activity until a recent rodent complaint. Now that the floors are clean of food debris and rodent droppings, inspect the floors under equipment regularly to look for mouse droppings. Also look for holes that may need to be filled or door sweeps that may need replacing. If any area of clutter is found where mice could hide or where their activity (droppings) would not be seen, clean the area and get items off the floor and up onto shelves. If further new mouse droppings are observed, increase the monthly pest control visit to every week until the mice are gone.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Two countertop deep fryers are in use not under a Type I ventilation hood. And the hood they are sitting near to does not appear to be a Type 1 hood that they could be put under. Remove the grease deep fryers until they can be put under a Type I hood. (If equipment needing mechanical permits is to be installed a Food Plan Review will be required first.)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
In the paper goods storage room behind the walk-in cooler, a section of the floor and tile is broken away leaving a hole into the wall. Repair the wall and tile.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
On the kitchen prep cooler and in the dining room self-service station, raw garlic in oil was observed left out without temperature control. Raw garlic in oil is a TCS food that can be contaminated with the bacteria Clostridium botulinum; it must be under temperature control or time control. In the kitchen, employees moved the garlic in oil into the prep cooler and said they can keep it there under temperature control. In the dining room, the garlic in oil may be kept under Time As A Public Health Control - using smaller amounts and discarding the unused portions after four hours. A Time as a Public Health Control form is being sent with this report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
The business was open and serving without a person designated in charge. Manager came later and met inspector to answer questions the employees did not know. There must be a designated person in charge during all hours of operation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
The Person in Charge 1) could not describe employee illness symptoms of vomiting or diarrhea that must be reported to the person in charge 2) thought employees may be allowed to work with diarrhea depending on the situation 3) was not able to describe a food employee health policy 4) did not know that employees ill with vomiting or diarrhea may not come back to work until they have been symptom-free for at least 24 hours Train each person left in charge in the code requirements listed in black text above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Based on discussion, there is no employee health policy in place that is used to train employees about what symptoms they must report to the person in charge. See the code requirement above in black text.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was not Employee Illness Log in use for recording when employees report illness. An Employee Illness Log will be send with this report. Employee Illness Logs and other resources can be found and printed at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The Person in Charge did not know that if even a single customer complaint of illness (vomiting or diarrhea) is received, it must be reported to the Minnesota Department of Health Suspected Foodborne Illness Hotline : Report even a single customer complaint of illness, one of the following ways: Call 1-877-FOOD-ILL (1-877-366-3455) from within Minnesota Submit your report using the Foodborne and Waterborne Illness Report . Or Email health.foodill@state.mn.us .
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Raw mussels on the half shell were observed in the chest freezer. There were no boxes onsite to help identify the mussels, and whatever shellstock tags had come with the mussels were thrown away with the boxes. When the bag of mussels is used, write the used/by date on the tag and store the tags in chronological order. Keep the tags for 90 days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Raw mussels on the half shell were observed in the chest freezer. There were no boxes onsite to help identify the mussels, and whatever shellstock tags had come with the mussels were thrown away with the boxes. Keep the shellstock tags with the bag of frozen raw mussels until the mussels are used.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.