Minnesota Indian Womens Resource Center

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 CFPM on staff. Ensure at least one full time employee has obtained the CFPM credential from the State and post the 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.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed cabinetry with laminate pealing away and exposing absorbent particle board underneath. Discussed with operator. Replace cabinets with approved 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.

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

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.

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed spray bottle with detergent inside with no label. Ensure all working containers are properly labeled. This was corrected on site by the operator.

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.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed uncovered cooked ground beef in reach in cooler in storage mode. Cover food while not in use.

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.

Official wording

Develop an effective date marking system and disclose the system to the regulatory authority upon request.

Inspector’s notes

Per discussion with operator- food is only served on Tuesdays at the moment. However, there were opened packages of TCS foods inside the fridge without datemarking. Ensure that all TCS food made on site or opened is date marked to ensure it is used or discarded 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.

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

see original 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.

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

see original report

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.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

see original report

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.

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

see original 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.

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 CFPM on staff. Ensure at least one staff member has obtained the CFPM credential from the State and post the 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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed no quat test strips on site. Obtain test strips.

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.

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed hood baffles soiled with grease and debris. Clean at a frequency to prevent accumulation.

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.

Official wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

Establishment did not have a thin tipped thermometer on site. Obtain thin tipped thermometer.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed no illness log on site. Discussed with operator. Ensure employee illnesses are being recorded and are available for review upon request.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

Per discussion, no formal plan in place for cleaning up incidences of vomit or diarrhea. Discussed with operator. Inspector will send instructions with report.

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.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed cabinetry with laminate pealing away exposing absorbent particle board and exposed wood. Observed shelving in dry storage area with absorbent exposed wood. Discussed with operator. Replace these items with approved equipment/surfaces.

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.

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

Per discussion with operator, kitchen remodel, including replacing some equipment, is planned in the near future. Reach out to Minneapolis Plan Review prior to beginning any construction or purchasing any equipment. Plan review link sent 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.

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

Ensure at least one full time employee has obtained the CFPM credential from the State and post 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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed establishment has both chlorine and quat on site for sanitizing, however no test strips available. Obtain test strips for each type of sanitizer used on site.

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.

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed unlabeled spray bottle with bleach/chlorine solution inside. Label all spray bottles.

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.

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed hood baffles above stove to be soiled with dust. 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.