Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Establishment had no hot water at time of follow-up inspection. Establishment voluntarily closed for business. They were advised not to re-open without hot running water. A follow-up visit will be conducted tomorrow to check for compliance. There was no hot water in establishment. Most handsinks had hot water temps of 59*F. Establishment to close until hot water provided to all sinks.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed a container of shredded chicken in steamtable at a temperature of 129*F Maintain all hot TCS foods at 135*F or higher. Pan of chicken removed from steamtable and re-heated to 165*F. Note: Shredded chicken was being stored on steamtable in a plastic container. All other TCS foods were observed at 150-180*F and were being stored in metal pans. Recommended to manager to use metal containers for the shredded chicken.
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
1) All TCS foods on back Coldwell unit were at elevated temperatures from 49*F to 57*F. .Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace
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 that the front hand wash sink was clogged. Unclog sink so that it drains properly.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
The hand sink at the front line only reached a temp of 72*F - 80*F. Repair so that a temperature of 110-130*F is attained.
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 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 "to go" containers being used in establishment. Discontinue the use of black plastic. This is not allowed in the City of Minneapolis.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
On lower shelf across from 2-comp food prep sink observed a large uncovered container of salt. Provide a lid for this container.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed a container of shredded chicken in steamtable at a temperature of 129*F Maintain all hot TCS foods at 135*F or higher. Pan of chicken removed from steamtable and re-heated to 165*F.
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
At cookline Coldwell observed pico de gallo at 57*F and sliced tomatoes at 49*F. Maintain all cold TCS foods at 41*F or less.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed a small plastic container with no handle floating in an 18 Qt container of pinto beans in walk-in cooler. Discontinue this practice. Only use scoops with an approved handle and store scoop in such a manner that the handle is not touching the food item in this case Salsa Roja.
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 4626.0450BCDECleaning 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 the hood and oven were covered with aluminum foil. Remove this from the hood and oven to provide a smooth washable surface.
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.
Observed cooked black beans cooling in 22 qt and 16 qt plastic containers. Although containers were in an ice bath and one had a kool wand the black beans will not cool to 70*F in 2 hours or 41*F in another 4 hours. Cool the black beans in a shallow uncovered (2 inch) metal container in the walk-in cooler.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The 3-comp sink was not hooked up to any sanitizer. PIC said quat was used as sanitizer but the hose under the sink was laying on the floor. PIC said that they did not use bleach. Hook up quat sanitizer container so that it dispenses into the sink.
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.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace. Note: unit is currently unplugged and not being used. Note: Rear coldwell unit holding at 39*F and ice has been removed from Coldwell.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following equipment: 1) All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.
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
All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Have unit serviced or lower thermostat on Coldwell unit so that it maintains an ambient temperature of 41*F or less. Note: Pans sitting in this Coldwell unit were sitting on top of a layer of ice cubes. This will not keep items below 41*F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed a bowl being used to scoop chips at cookline. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item. Bowl replaced with tongs during inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.
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
At time of inspection establishment had no employee illness log. Maintain an up to date employee illness log. Another blank illness log emailed with this report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In the walk-in cooler observed a container Birria dated 10/2 well over the 7 day period. Discard TCS foods that have been opened and held for more than 7 days. Item was discarded.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
In the walk-in cooler observed 6 inch deep bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in shallow containers of 2 inches or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
n the walk-in cooler observed 6 inch deep tightly covered bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in uncovered shallow containers of 2 inches or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following equipment: 1) All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it repaired so that it maintains an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.
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
All TCS foods on back Coldwell unit were at elevated temperatures from 45*F to 56*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostat on Coldwell unit so that it maintains an ambient temperature of 41*F or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed a bowl being used to scoop chips at cookline. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed the chlorine concentration in sanitizer bucket was greater than 200 PPM. Maintain chlorine residual between 50-200 PPM.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
There were no paper towels at front hand wash sink. Provide and maintain paper towels at hand sink at all times.
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
At time of inspection establishment had no employee illness log. Maintain an up to date employee illness log. Blank illness logs emailed with this report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
In the walk-in cooler observed a container of queso blanco dated 9/11 and a container of Birria dated 9/13. Discard TCS foods that have been opened and held for more than 7 days. Items were discarded.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
In the walk-in cooler observed 6 inch deep bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in shallow containers of 2 inches or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
n the walk-in cooler observed 6 inch deep tightly covered bus tubs of various pork and chicken dishes at elevated temperatures. Cool TCS foods in uncovered shallow containers of 2 inches or less.
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
No evidence of a Certified Food Protection Manager (CFPM ) on site. Ensure there is one employee with a CFPM and post certificate on site in a conspicuous location.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following: 1) Almost all TCS foods on both Coldwell units were at elevated temperatures from 45*F to 54*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostats on Coldwells or have them repaired so that they maintain an ambient temperature of 41*F or less. 2) Gasket of upright two door cooler is badly torn and in need of replacement. Repair/replace.
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
Almost all TCS foods on both Coldwell units were at elevated temperatures from 45*F to 54*F. See temperature chart above. Maintain all cold TCS foods at 41*F or less. Lower thermostats on Coldwells or have them repaired so that they maintain an ambient temperature of 41*F or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed a metal bowl being used to scoop bulk rice out of bulk food storage bin. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Establishment is using bleach as a sanitizer but did not have any chlorine test strips to measure the strength of the sanitizer. Obtain and use chlorine test strips to measure strength of bleach in 3-comp sink and sanitizer bucket.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
At time of inspection there were no sanitizer buckets out at any work stations. Each work area of kitchen to have a sanitizer bucket for the storage of wet wiping cloths.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.