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 the menus to be missing an asterisk in front of the below statement: *These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. (Provide an asterisk at front of statement as indicated in the report). Also, an asterisk needs to be placed next to various egg and hamburger items on the menu. Update both in house and online menus accordingly.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed cleaning needed under equipment throughout facility. Operator has made progress but needs to keep up with more frequent cleaning. Clean and maintain areas 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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed a few Styrofoam containers, #6 ramekins and #6 white solo cup coffee lids present on site. Remove non-compliant products from facility and only use products that are recyclable or compostable. If ongoing at next year's inspection, a citation will be issued for non-compliance.
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 sides of the fryer in need of a good cleaning. Clean and maintain in a clean condition.
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 a cracked ceiling light shied panel cover located above the kitchen prep cooler. Replace referenced light shield cover with a new cover. Operator has a new light shield cover on site to install.
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 the following information to be missing from the in house and or online menus.: The in-house menus are missing an asterisk next to the footnote stating the food is raw or undercooked as well as an asterisk missing next to various egg and hamburger items. The on-line menus are missing a footnote in its entirety directing the consumer to a footnote stating the food is raw or undercooked. An asterisk is also missing in front of the disclosure statement at the bottom of the menu as well next to a few egg and burger menu items. * These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. Address both in-house and on-line menus as referenced. Upon updating the consumer advisory, both in-house and on-line menus would read as follows: * These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. Consuming raw or undercooked food may increase your risk of foodborne illness.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed a good, detailed cleaning of floors needed under all equipment throughout facility (along prep areas, under cook line, under shelving, under dishwasher) as well as wall behind the dishwasher and a few ceiling tiles above dish pit area. Clean all referenced areas and maintain in a clean condition.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed various non-food contact surfaces such as shelving along prep line, side of coolers and fryers along cook line and top of kettle in back of facility with heavy accumulations of grease. Clean referenced areas and maintain in clean condition.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed a few stacks of Styrofoam containers still present on site. Operator has begun purchasing compliant products (compostable and recyclable). Remove left over Styrofoam containers from premises and only use products that are in compliance with the Minneapolis Green to Go packaging ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing signage to be missing at various hand sinks in facility. Post and maintain hand washing signage at all hand 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.
Observed a badly cracked ceiling light shield cover located above the kitchen prep cooler. Replace referenced light shield cover with one that is intact. Operator has a replacement light shield cover and will switch out the light shield covers.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED STYROFOAM TAKE OUT CONTAINERS ON SITE THAT ARE NO LONGER COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. OPERATOR TO REPLACE NON COMPLIANT PRODUCTS WITH PRODUCTS THAT ARE EITHER RECYCLABLE AND OR COMPOSTABLE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 THE CONSUMER ADVISORY TO BE MISSING AN ASTERISK AND THE DISCLOSURE STATEMENT ON THE IN HOUSE AND ONLINE MENUS. THE REMINDER STATEMENT ON THE MENUS IS CURRENTLY COMPLIANT. IDENTIFY ITEMS ON MENUS AS DISCUSSED BY ASTERISKING THEM TO A FOOTNOTE THAT STATES: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONTACT INSPECTOR WITH QUESTIONS PRIOR TO A REPRINT OF MENUS.
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 4626.0033APermits, 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 NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. PER OPERATOR, HE WILL BE ATTENDING AN UPCOMING CLASS. INFORMATION ON HOW TO REGISTER CAN BE FOUND BELOW: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST A COPY OF THE STATE CFPM CERTIFICATE ON SITE.
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
OBSERVED THE FLOOR UNDER THE FRYERS ALONG THE FRONT COOK LINE TO BE IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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 THE CAN OPENER IN THE BACK KITCHEN TO HAVE OLD FOOD DEBRIS ON THE BLADE. CLEAN AND MAINTAIN FOOD CONTACT SURFACES 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.
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 TO BE MISSING ASTERISK AND THE DISCLOSURE STATEMENT ON IN HOUSE AND ONLINE MENUS. THE REMINDER STATEMENT ON THE MENUS IS CURRENTLY COMPLIANT. IDENTIFY ITEMS ON MENUS AS DISCUSSED BY ASTERSIKING THEM TO A FOOTNOTE THAT STATES: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONTACT INSPECTOR WITH QUESTIONS.
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 4626.0033APermits, 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 STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR AYMAN POSTED ON SITE. (FM# 47339 - EXPIRES 2/15/24) OBTAIN CURRENT CERTIFICATE AND POST. INFORMATION ON HOW TO OBTAIN UPDATED CERTIFICATION CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH STATE WEBSITE: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST UPDATED STATE CFPM CERTIFICATE ON SITE.
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
OBSERVED A THOROUGH CLEANING NEEDED THROUGHOUT THE FACILITY. CLEAN FLOORS, WALLS AND CEILINGS AS NEEDED AND MAINTAIN IN A CLEAN CONDITION.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
OBSERVED SIDES OF FRYER, UPRIGHT COOLERS AND SHELVING WITH EXCESSIVE GREASE AND DUST BUILDUP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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 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 NO PAPER TOWELS AT TWO OF THE EMPLOYEE HAND SINKS. STOCK HAND SINKS WITH TOWELS AND MAINTAIN FULLY STOCKED AT ALL TIMES.
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 VARIOUS SINGLE SERVICE PLASTIC CONTAINERS BEING REUSED FOR MULTIPLE USES. THESE ITEMS ARE DESIGNED FOR SINGLE USE PURPOSES. USE CONTAINERS THAT CAN WITHSTAND MULTIPLE USES. OPERATOR DISCARDED REFERENCED ITEMS DURING THE INSPECTION.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
OBSERVED THE INTERIOR OF THE ICE MACHINE TO HAVE PINK BIOFILM. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED VARIOUS SPRAY BOTTLES CONTAINING CHEMICAL PRODUCTS TO NOT BE LABELED. LABEL AS REQUIRED.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED BLACK PLASTIC LIDS, DIXIE CUPS AND STYROFOAM TAKE OUT CONTAINERS ON SITE. ALL ITEMS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 TWO CHLORINE SANITIZER BUCKETS TO BE 0 PPM. MAINTAIN CONCENTRATION BETWEEN 50-200 PPM AT ALL TIMES.
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.
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 AN UNAPPROVED SANITIZER IN USE. DISCONTINUE USING UNAPPROVED SANITIZER. OPERATOR HAD EMPLOYEE LEAVE IMMEDIATELY TO OBTAIN APPROVED PRODUCT FROM A LOCAL STORE.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
OBSERVED CHLORINE CONCENTRATION IN THE LOW TEMPERATURE CHEMICAL DISHWASHER TO BE READING 0 PPM CHLORINE. DISHMACHINE RUN A COUPLE TIMES WITH THE SAME RESULT. PER OPERATOR, DISHMACHINE TO BE SERVICED. IN THE MEANTIME, OPERATOR TO SETUP THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT UNTIL DISHWASHER IS WORKING PROPERLY AGAIN. ONCE REPAIRED, MAINTAIN THE SANITIZER CONCENTRATION BETWEEN 50-200 PPM AT ALL TIMES.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 LOW TEMPERATURE DISHWASHER TO NOT BE WORKING PROPERLY. THE CHLORINE CONCENTRATION IN THE LOW TEMPERATURE CHEMICAL DISHWASHER WAS READING 0 PPM CHLORINE. DISHMACHINE RUN A COUPLE TIMES WITH THE SAME RESULT. OPERATOR TO HAVE DISHWASHER SERVICED. MONITOR DISHWASHER TO ENSURE IT IS WORKING PROPERLY AT ALL TIMES.
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 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED ONE OF THE CUTTING BOARDS ALONG THE FRONT COOK LINE TO BE IN BAD SHAPE. RESURFACE AND OR REPLACE THE CUTTING BOARD WITH A NEW CUTTING BOARD.
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 A LACK OF ACTIVE MANAGERIAL CONTROL TAKING PLACE. VARIOUS REPEAT VIOLATIONS OBSERVED. ENSURE THE PERSON IN CHARGE IS EDUCATING AND MONITORING EMPLOYEES FOR PROPER FOOD SAFETY PRACTICES.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OBSERVED NO ACTIVE SANITIZER IN USE AT TIME OF INSPECTION. OPERATOR HAD EMPLOYEE SENT TO NEARBY STORE TO PURCHASE APPROVED SANITIZER. GOING FORWARD, ENSURE PROPER SANITIZER IS IN USE AND MONITORED ON SITE ON A REGULAR BASIS.
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.