Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Lids for foil containers are #6 plastics. Soda cups are PE (plastic) lined. These are not recyclable. Make sure that all takeout containers are recyclable or compostable. If you decide to use compostable plastics you will also need to have a compost hauler. See our website for more information. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/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 foods in the prep line to cooler to above 41F. Instructed manager to decrease unit temperature and monitor food temperatures. Instructed to discard any TCS foods that do not rapidly cool to 41F. Boba and rice noodles are being kept at room temperature and are not included their Time as a Control policy. Make sure a Time as a Control Policy is developed for these foods and all staff are trained on it.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored with handle touching ice. Instructed staff on how to store ice scoop- such as in a separate, cleanable container or in the ice with the handle sticking out of the ice.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink does not have a sign. Provide as described above.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a control is used for spring rolls and eggrolls. and there is no written policy on site.Template provided with report. Develop written policy and make sure it is kept on site for review during inspections. Ensure all staff are trained on policy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Lids for foil containers are #6 plastic. This is not recyclable in Minneapolis. Discussed requirements with PIC. Guidance document provided with report.
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
Spring noodles are kept outside of mechanical refrigeration and there is no written Time as a Control Policy. Discussed requirements for Time as a Control, template provided with report. Discussed updating the spring roll Time as a Control policy as well.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored inside ice with handle touching the ice. Discussed approved storage options. PIC stated a ice scoop holder has been ordered.
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
Floors beneath three compartment sink are not being maintained clean due to pans being stored beneath sink to hold plumbing. Remove pans and thoroughly 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
A stack of pans is being used to hold up plumbing beneath sink to prevent leaking. Repair plumbing.
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.
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
There is no current certified food protection manager employed at this location. Provide.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors beneath three compartment sink require cleaning due to pans being stored beneath sink and preventing through cleaning. Remove pans and thoroughly 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 4626.0033APermits, 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
No evidence of a certified food manager on site. This is a repeat violation from 2021. Provide a certified food manager for this location. Discussed with PIC.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Prep cooler doors were tacky and grimy to the touch. 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.
The business is not following their HACCP plan which includes a variance approval.
Inspector’s notes
Establishment is not complying with HACCP plan requirements. Previous reports indicate this is an ongoing issue. Multiple logs are not being maintained, reheat temperatures are not taken at all and there was no thin probe thermometer on site. Failure to comply with HACCP plan requirements may result in the removal of approval to conduct these specialized processes. See HACCP inspection report for details.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed pans being used to hold up the plumbing beneath the three compartment sink. Staff stated the sink used to leak and that is why the pans are there, but also was unsure if the sink still leaks. This is not an approved repair. Repair plumbing so that the pans can be removed.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Establishment only has a dial style food thermometer. The digital thermometer on site was broken. Staff stated the cook has multiple thermometer but the cook does not work all hours. Staff needs a thin probe digital thermometer to check temperatures for reheating, hot holding and cold holding. Provide.
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 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Some of the cutting boards at prep coolers come in contact with foods are not cleaned every 4 hours. Ensure cutting boards are fully cleaned and sanitized every four hours.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Rice noodles are stored at room temperature and measure 80F. Per conversation time as a control is used for noodles but the time as control policy only includes spring rolls. Discussed developing a time as a control policy for the noodles. Discussed with PIC and provided template with 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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Establishment has a time as a control policy for spring rolls. Per conversation staff and PIC were unaware of policy and thought that items could be left out of temperature control for 6 hours but does not monitor food temperatures. Provide training for staff on the time as control policy. Policy will be sent with report for reference.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored in ice with handle touching ice. Store ice scoop so that handle does not come in contact with ice. Also discussed storing in a clean container on top of ice machine.
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.
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
Food in hot hold table was not above 135F. Example includes beef @110F and pork @ 130F. Stock time confirmed, had staff reheat food to 165F/15s and discussed required hot hold and reheating temperatures.
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.