minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the prep area low cooler to be soiled. Observed the interior of the prep low cooler and stand-up freezer 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 and walls throughout the prep area 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.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
Observed personal medication to be stored intermingled with food product in the prep area stand-up cooler. Remove medication and stored in a way that prevents potential contamination of food.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw shrimp to be stored above cooked ground beef in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way to prevent contamination of ready-to-eat foods.
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.
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 styrofoam containers to be used for takeout orders. Styrofoam is not recyclable and is not allowed in Minneapolis under Green-to-Go rules. PIC stated that compliant containers have been ordered. Make sure single-use containers are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 cookline and prep area handwashing sinks. Paper towel was provided during inspection. Make sure paper towel is always available at handwashing sinks to promote proper handwashing by employees.
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 there to be no hand soap at the cookline handwashing sink. Soap was provided during inspection. Make sure hand soap is always available at handwashing sinks to promote proper handwashing by employees.
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 fryer basket to be kept in the basin of the cookline handwashing sink. Observed condiment bottles to be hanging from the side of the cookline handwashing sink. Observed boxes and dirty rags to be stored in the prep area handwashing sink. These items were moved during inspection. Make sure 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.
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 handle raw chicken, put on clean gloves, and then move to handle food without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands once they hand become contaminated.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the prep area low cooler to be soiled. Observed the interior of the prep low cooler and stand-up freezer 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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
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 house made pizza sauce, cooked ground beef, and cooked rice to not be date marked. Per person-in-charge, these items were made 2-3 days prior to inspection. Make sure that cooked/prepared TCS foods are date marked to ensure proper use/discard within 7 days.
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.
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 and walls throughout the prep area 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed cutting boards in the prep area to be deeply scored and heavily discolored. Replace/resurface cutting boards. Keep food contact equipment clean to sight and touch.
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.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
Observed personal medication to be stored intermingled with food product in the prep area stand-up cooler. Remove medication and stored in a way that prevents potential contamination of food.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer onsite during inspection. Person-in-Charge went to buy sanitizer after inspection. Inspector received picture verifying that approved sanitizer was purchased and provided to the restaurant. Make sure that there is always a sanitizer available for food contact equipment.
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 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 high priority food safety risk factors present during inspection. A daily food safety checklist and link to the Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food handling practices to limit the presence of food safety risk factors.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log available for review at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no awareness of a procedure to clean-up a vomit/diarrhea incident. A clean-up procedure will be included in this report. Make sure employees are trained on how to clean-up a vomit/diarrhea incident.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw fish to be stored above cooked ground beef in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way to prevent contamination of ready-to-eat foods.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw chicken to be stored above raw shrimp in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored according to required cooking 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed there to be no handwashing signs at the handwashing sinks. Signs will be included in this report. Print and post signs at each handwashing sink.
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 styrofoam containers to be used for takeout orders. Styrofoam is not recyclable and is not allowed in Minneapolis under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure single-use containers are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.