Ceiling tiles in dish washing area are missing. Replace.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed: -Plumbing leaking beneath hand sink by 3 comp sink -Plumbing leaking from ceiling above 3 comp sink Repair leaking 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.
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 #6 black coffee lids. Observed expanded polystyrene coffee cups (aka "Styrofoam"). These are not recyclable. See our website linked below for approved containers. Contact inspector with any questions. Green To Go Flyers - City of Minneapolis
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors and walls, especially in dish washing area, need through cleaning.
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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Backflow prevention devices must be installed in accordance with chapter 4714.
Inspector’s notes
There is no atmospheric vacuum breaker installed on the utility sink. Provide.
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.
A significant amount of floor tiles are missing and/or damaged by the three compartment sink. Repair within 6 months or a citation may be issued.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Plumbing beneath hand sink is leaking. When the faucet of hand sink is run it backs up in the food prep sink. The faucet of the mop sink is a broken installation and not approved by plumbing code. A permit for the repair will be required. Repair.
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Filters have been removed from hood vent to accommodate the vent pipe from the wood fire oven. Ensure all that all the required filters are in place. Discussed with owner.
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.
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
A woodfire pizza oven has been installed without submitting plans to the health department. Owner stated the oven is not yet in use and there are no pizzas on the menu. Plans must be submitted and approved before use. Plan review contact information provided 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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s notes
Observed mouse bait strewn about the floor. Bait can only be within a covered tamper resistant bait station. Discussed with owner.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
Comply with above rule.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Fryer and Flat top extend beyond hood. For the ventilation system to work properly all equipment must be beneath the hood.
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.
A significant amount of floor tiles are missing and/or damaged by the three compartment sink. There is water build-up beneath the walk-in cooler. Repair.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The faucet at the mop sink is a broken installation and not approved by plumbing code. Repair in compliance with plumbing code. A permit for the repair will be needed.
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.
Observed gyro meat cooling in a deep container in the prep cooler. Gyro meat should be cooled with a food depth no greater than 2 inches and in the walk-in cooler. Prep coolers are not designed to cool foods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed gyro meat cooling tightly covered in plastic wrap. Covering containers during cooling makes the cooling process drastically slower. Comply with above rule.
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
Post sign or poster at all handwashing sinks to inform employees to wash their hands. Signs can be found at the link below or you may provide your own. https://www.health.state.mn.us/people/handhygiene/materials.html
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
Repeat. There is no evidence of a Certified Food Protection Manager on site. Certificate posted expired four years ago. Comply with above rule.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Not observed at this inspection, will be reviewed during follow-up inspection. Previous report states that the flat top and fryer extend past the hood.
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.
A significant section of floor tiles are missing and/or damaged by three compartment sink. Repair. There is water build-up beneath the walk-in freezer in the basement. Determine how water is getting into the basement and repair
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.
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
Towels were not stocked at kitchen hand wash sink. Towels stocked per inspector request. Towels not stocked at hand wash sink by three compartment sink. Ensure towels are stocked at all hand wash sink during all hours of operation.
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 permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
There is no thermometer in the walk-in cooler. 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Hand washing sinks contain build up. Clean and maintain a cleaning schedules that prevents accumulations.
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
Foods in the walk-in cooler measured 59-60F. Due to the consistent temperature of all the food products the walk-in cooler had likely not been functioning for at least 24 hours or more. Examples include: tzatziki @59F & ground beef @ 60F Foods in the large prep cooler measured 54-56F. Examples include: Cut tomato @ 56F & chicken @ 54F. All TCS foods were removed from coolers, photographed and ordered for discard. Maintain all TCS foods at 41F or below.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The faucet at the mop sink is a broken installation and not approved by plumbing code. Repair in compliance with plumbing code. A permit for the repair will need to be obtained.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Per conversation dishwashing is two steps: soap and sanitizer mixed together and then rinse. This is not an effective method as soap and sanitizer counter act each other. Provided instruction on how to wash, rinse and sanitize. Test kit on site. Provided wash, rinse and sanitizer stickers for the three compartment sink. Ensure all staff are trained to do dishes in the following order: 1) wash in soapy water 2) rinse in clean water 3) soak in sanitizer solution 4) allow to air dry
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.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
Three compartment sink contains grime build-up. Clean and maintain a cleaning schedule that prevents accumulations.
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.
There was no soap stocked at hand washing sink by the three compartment sink. Provide.
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 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
There was no person in charge present during inspection. Due to the violations outlined in this report there inspector believes there is an overall lack of managerial control. Ensure that there is a person in charge at all times, that all staff are trained in food safety and that management confirms that work is being done.
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 4626.0400AFood 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
Foods are not date marked. Example includes sliced tomatoes and lettuces and cooked gyro meat. Once prepared food must be marked with preparation date and 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.
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 wet wiping cloths on counters through out facility. Once wet wiping clothes must stored in sanitizing solution when not actively being used.
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.
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 food employees changing gloves without washing hands. Comply with above rule. Handwashing discussed with employee.
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.