Observed the floors and walls under the 3-compartment sink to be heavily damages and for basecoving to be missing. Repair physical facilities and install basecoving. Keep physical facilities in good repair.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed storage racking throughout the store to be soiled. Observed the walk-in cooler gaskets to be soiled. Clean and keep equipment 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings and walls in the pizza cook area to be soiled. Observed the floors under the 3-compartment sink to be soiled. Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities 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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for a minimum of 20 seconds.
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 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 there to be no paper towels at the prep area handwashing sink. Paper towels were provided during inspection. Make sure paper towels are kept at each handwashing sink to promote employee handwashing.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the prep area handwashing sink and the 3-compartment sink to be pulling from the wall. Recaulk/seal the sinks to the wall.
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 a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Observed restaurant to mix sauce with water, but there is not a prep sink in the kitchen. Install a prep sink or change sauce preparation procedure.
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.
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
Observed restaurant engaging in activities that require a prep sink. Submit a plan review prior to installing the prep sink.
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.
Observed the floors and walls under the 3-compartment sink to be heavily damaged. Repair floor so basecoving is installed.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed storage racking throughout the store to be soiled. Observed the walk-in cooler gaskets to be soiled. Clean and keep equipment 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings and walls in the pizza cook area to be soiled. Observed the floors under the 3-compartment sink to be soiled. Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities 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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for at least 20 seconds.
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 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 there to be no paper towels at the prep area handwashing sink. Paper towels were provided during inspection. Make sure paper towels are kept at each handwashing sink to promote employee handwashing.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the prep area handwashing sink and the 3-compartment sink to be pulling from the wall. Recaulk/seal the sinks to the wall.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed employee to use the handwashing sink in the dish area to be used to fill-up a pitcher of water. Observed a pitcher to be stored in the dish area handwashing sink. Observed food waste residue to be in the basins of each handwahing sink. Make sure handwashing sinks are kept accessible and are only used for handwashing.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed employee to be chewing gum in the kitchen. Make sure employees do not eat while engaging in food handling activities.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the restaurant. Make sure that a sanitizer test kit is kept and 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.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Observed containers of prepared pizza sauces that were made a day prior to inspection at 46 degrees F in the walk-in cooler. The containers missed the required cooling curve and were discarded during inspection. Make sure pizza sauce is cooled to a temperature of 41 degrees F or below within 4 hours.
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.
Observed pizza sauce that was prepared 30 minutes prior to inspection to be cooling in deep containers. The pizza sauce was moved into shallow containers to allow for more effective cooling. Follow the store SOP and cool pizza sauce in shallow containers.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pizza sauce prepared 30 minutes prior to inspection being cooled in tightly covered containers. Pizza sauce was moved into uncovered containers to allow for effective cooling. Cool pizza sauce in uncovered containers, per the store SOP.
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.
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Observed restaurant to mix sauce with water, but there is not a prep sink in the kitchen. Install a prep sink or change sauce preparation procedure.
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.
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
Observed restaurant engaging in activities requiring a prep sink. Submit plan review prior to installing the prep sink.
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.
Observed the wall under the 3-compartment sink to be severely damaged. Observed the seal/caulking at the dough station handwashing sink to be deteriorated. Repair these areas and keep physical facilities in good repair.
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.
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 black plastic containers to be used for takeout items. Black plastic is not allowed under the Green-to-Go ordinance. Make sure all takeout 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the racking of the stand-up beverage cooler, the racks of the service line sauce storage area, the storage shelving for the pizza boxes, and the racking of the chemical/pan storage area to be soiled. Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the service line box storage area and under the flour/sauce storage area to be soiled. Observed the ceiling throughout the kitchen to be soiled. Observed the wall above the 3-compartment sink to be soiled. Clean these areas and keep physical facilities 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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed pans used for chicken wings to be extremely rough and to not have a smooth surface. Make sure that all food contact surfaces are smooth and 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed multiple ready-to-use food utensils in storage to be soiled with old food debris. Person-in-Charge was instructed to resanitize these containers. Make sure that food contact equipment is clean and free of debris.
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
Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed employee to use the handwashing sink at the dough station to fill up a pitcher of water. Make sure that employees only use handwashing sinks for handwashing.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees to work the cash register, pick items up from the floor, touch their hair and other exposed body parts and start to return to food handling without washing their hands. Employees were instructed to wash their hands before returning to food handling. Make sure employees wash their hands when required in this code.
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.
Observed the wall under the 3-compartment sink to be severely damaged. Observed the seal/caulking at the dough station handwashing sink to be deteriorated. Repair these areas and keep physical facilities in good repair.
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.
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 black plastic containers to be used for takeout items. Black plastic is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the racking of the stand-up beverage cooler, the racks of the service line sauce storage area, and the racking of the chemical/pan storage area to be soiled. Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the service line box storage area, under the oven, and under the flour/sauce storage area to be soiled. Observed the ceiling throughout the kitchen to be soiled. Observed the wall above the 3-compartment sink to be soiled. Clean these areas and keep physical facilities 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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed pans used for chicken wings to be extremely rough and to not have a smooth surface. Make sure that all food contact surfaces are smooth and 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed ready-to-use food containers in storage to have food debris encrusted on their interior. Person-in-Charge was instructed to resanitize these containers. Make sure that food contact equipment is clean and free of debris.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no thermometer available at the restaurant. Person-in-Charge was able to obtain a thermometer during inspection. Make sure a thermometer is kept at the restaurant to check internal temperature of food product.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed pepperoni and pizza sauce in the walk-in cooler to be at temperatures of 46 and 47 degrees F, respectively. Person-in-Charge stated that the walk-in cooler frequently goes through a defrost cycle. Person-in-Charge was instructed to monitor food temperatures to make sure that they can get below 41 degrees F. Person-in-Charge instructed to move TCS items to working refrigeration or freezer, or to discard within 2 hours if temperatures of 41 degrees F cannot be met. Make sure that all cold TCS are kept at temperatures of 41 degrees F 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.
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
Observed the walk-in cooler to have an air temperature of 45 degrees F. Person-in-Charge was instructed to discontinue using cooler if it cannot hold a temperature of 41 degrees F or below. Observed the dough water dispenser to not be working. Repair and keep equipment in good repair.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the basins at the 3-compartment sink to not be able to hold water. Have sink serviced and keep plumbing in good repair.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed multiple food safety risk factors to be out of control during inspection (including risk factors related to handwashing, sanitizing food contact surfaces, and proper temperature control). A daily food safety checklist and link to Active Managerial Control toolbox will be included in this report. Make sure that there is an active oversight of food safety risk factors during hours of operation.
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 4626.0033APermits, 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 there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate was included in previous reports. Make sure an employee gets this certification and maintains it.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a cleaning brush, spray bottle head, and other cleaning supplies to be stored in the handwashing sink by the 3- compartment sink. Observed a large bucket to be stored in the handwashing sink by the dough station. Discontinue storing items in the handwashing sink and ensure that handwashing sinks are used only for employee handwashing.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to work the cash register and then go to pull a pizza out of the oven without washing their hands. Employee was instructed to wash their hands. Retrain employees on proper handwashing and ensure that they wash their hands between tasks, as required by the above code.
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.
Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.
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.
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance was included in the initial report. Ensure that takeout containers are compliant with Green-to-Go.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.
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.
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 there to be no paper towel at the handwashing sink by the pizza dough prep area. Paper towels were provided during inspection. Ensure that all handwashing sinks are stocked with towels for hand drying to promote proper employee handwashing.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a cleaning brush, spray bottle head, and other cleaning supplies to be stored in the handwashing sink by the 3-compartment sink. Discontinue storing items in the handwashing sink and ensure that handwashing sinks are used only for employee handwashing.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed an employee to sweep the floor, pick trash up from the floor, and then return to handing exposed pizza boxes and start to handle pizza without washing their hands. Person-in-Charge was informed and employee was instructed to wash their hands. Retrain employees on proper handwashing and ensure that employees wash their hands between tasks, according to the above code.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the pizza makeline cooler to have an air temperature of 49 degrees F. Person-in-charge stated that a new cooler was going to be delivered in the next couple of days. Service cooler and ensure that it is able to hold foods at, or below, 41 degrees F.
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.
Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.
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.
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance was included in the initial report. Ensure that takeout containers are compliant with Green-to-Go.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cheese, pepperoni, ham, and sausage in the makeline cooler to be at temperatures ranging from 50 - 53 degrees F. Person-in-charge stated that items were moved into the cooler at 10:30 am. Person-in-charge was instructed to move items from the makeline cooler into the walk-in cooler. Monitor temperature of food products to ensure they get below 41 degrees F or discard. Person-in-charge was instructed to only keep working portions of meats and cheeses in the makeline cooler and to timestamp containers to make sure that they are used within 4 hours. Hold TCS foods at a temperature of 41 degrees F or below to prevent bacteria growth.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.
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.
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 there to be no paper towel at the handwashing sink by the pizza dough prep area. Paper towels were provided during inspection. Ensure that all handwashing sinks are stocked with towels for hand drying to promote proper employee handwashing.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a large bucket to be stored in the handwashing sink by the pizza dough prep area. The bucket was removed during inspection. Ensure that handwashing sinks are kept accessible and are only used for handwashing.
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.
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s notes
Observed single-use food boats to be stored upright. The food boats were inverted during inspection. Ensure that food boats are stored inverted to prevent potential contamination.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee pick up garbage from the floor, work at the cash register, and then return to work with food without washing their hands. Observed employee making dough, touch their face, switch gloves, and return to work without washing hands. Employees were instructed to wash their hands before returning to work with food. Ensure employees wash their hands in between changing tasks and after touching exposed parts of their body.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the pizza makeline cooler to have an air temperature of 48 degrees F. Person-in-charge stated that a new cooler was going to be delivered in the next couple of days. All TCS food items in the cooler were moved into the cooler 15 minutes prior to inspection. TCS items in the makeline cooler were marked with use times of 3 hours as a corrective action. Service cooler and ensure that it is able to hold foods at, or below, 41 degrees F.
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.
Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit onsite. Provide and maintain a sanitizer test kit to ensure that sanitizer concentration is high enough to disinfect food surfaces, but not so high that it may chemically contaminate food.
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance will be included in this report. Ensure that takeout containers are compliant with Green-to-Go.
In plain English
An issue that does not fit the common categories. Check the official wording for details.