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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds an MN-issued CFPM certificate.
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
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
A Person In Charge must be present during all hours of operation and ensure compliance with food safety requirements.
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.
Observed cracked tiles on the wall of the 2-compartment sink. Repair damaged tiles.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Asterisks are needed to direct consumers to the advisory warning for menu items that contain raw or undercooked ingredients.
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 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 a need for paper towels for handwashing sink near 2-compartment sink. Paper towels were provided at the time of inspection.
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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds the MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
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
At the time of inspection, there was no designated Person In Charge (PIC) on-site. A PIC must be present during all hours of operation and is responsible for ensuring compliance with food safety requirements. Ensure that a PIC is on-site at all times.
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.
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 no date-marking system in place for ready-to-eat TCS foods prepared and held for more than 24 hours. Foods, including refried beans, aguachile shrimp, and cooked meats such as al pastor, were not date-marked. A date-marking system must be implemented to use or discard TCS foods 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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed that some of the hood ventilation system filters had been removed. Hood filters must be reinstalled and kept intact to support effective ventilation.
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.
Observed hand soap missing from the handwashing station near the 2-compartment sink. Employees were using dishwashing soap as a substitute. Hand soap must be available at all handwashing sinks to allow employees to properly wash their hands.
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 cracked tiles on the wall of the 2-compartment sink. Repair the damaged tiles to maintain a smooth and durable surface.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed consumer advisory asterisks missing from menu items that contain raw or undercooked ingredients, such as aguachile made with raw shrimp cured in lime juice. Add asterisks to the menu items that were discussed during your inspection.
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 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 paper towels missing from handwashing sink near 2-comp sink. This was corrected on-site.
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.
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 molcajete bowls being used to serve food. Use equipment that is smooth, non-porous, and easily cleanable. Discontinue serving food in molcajete bowls.
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 an expired Certified Food Protection Manager certificate on-site. More information has been provided with the report.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observe menu items containing raw shrimp with no asterisk directing consumers to the consumer advisory.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed beverage display coolers being used to store food. Obtain a commercial reach-in cooler that is certified by the American National Standards Institute (ANSI) program.
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 4626.0033APermits, 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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed "Wash Your Hands" signage missing at the handwashing sinks of restrooms. The signage should be clearly visible to all employees. Post signage as requested.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed multiple menu items containing raw shrimp, including different styles of aguachile. Menu items did not have the asterisk directing consumers to the footnotes where the consumer advisory is provided.
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 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed multiple glass cups being stored in the two-compartment sink. A food worker was instructed to stop placing dirty dishes in the 2-comp sink and sanitize 2-comp sink before using it for any food preparation. The two-compartment sink should only be used for food preparation.
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 Styrofoam containers on-site. Discontinue the use of Styrofoam containers as they are not allowed per the city of Minneapolis Green To Go ordinance. Only to-go containers that are either reusable, recyclable, or compostable are allowed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
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
Per conversation with food workers, no Person In Charge (PIC) is designated when the manager is not on-site. A PIC must be present in the establishment during all hours of operation. The designated PIC must be able to demonstrate food safety knowledge and proper practices. Assign a qualified PIC as required.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a beverage display cooler being used to store food. Per the manufacturer's label, the cooler is only for beverage storage. Obtain a commercial reach-in cooler that is certified by an American National Standards Institue (ANSI) accredited program.
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 4626.0275ECleaning 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 buried in ice in the ice machine. Food worker was asked to remove scoop, clean, and store it in a clean container to protect it from potential contamination.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed multiple wet wiping cloth towels in counters. All in-use cloth towels need to be stored inside of a sanitizer bucket.
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 a large container of shrimp soup thawing at room temperature. A conversation was had with the food worker regarding proper thawing practices. Food worker was asked to place food inside of cooler or place in 2-comp sink under cold running water.
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.
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 cooked beef in stove top holding at 73F. Per conversation with food worker, food was being hot held. All TCS food in hot holding must be maintained at 135F or 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.