minorCode MN Rule 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed no drying racks or shelving for clean dishes. Ensure some are installed. PIC stated they are having some installed.
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.
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 one with the Minnesota Department of Health Certified Protection Manager Certificate. Ensure someone with the ability to oversee food employees and food operations, and is involved in the day-to-day food operation, obtains the certificate. See link for more information and how to obtain 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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed no food license posted. Ensure the business license is posted so everyone can see.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed the PIC did not sanitize food contact surfaces before use. Ensure food contact surfaces are washed, rinsed, and sanitized then air dried to prevent pathogen growth and spread. Discussed with PIC about the proper way to sanitize food contact 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.
minorCode MN Rule 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed no air-drying room for the amount of equipment and utensils accumulated. Dish rack was sitting over the third compartment of the sink. Ensure air-drying room is provided for washed, rinsed and sanitized equipment.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed three compartment sink did not have stoppers to hold water. Ensure plumbing system remains in good 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.
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 one that works at the facility and has the ability to oversee food employees has the Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure it is obtained and posted 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed PIC wash avocado, and rinse dish in hand washing sink. Ensure hand washing sinks remain accessible at all times, and are used exclusively for hand washing purposes. Discussed and educated with PIC at 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed low cooler with an air temperature of 45F and time/temperature controlled (TCS) foods above 41F (listed in observations). Ensure cold-holding TCS foods are at 41F and below to prevent pathogen growth. Foods above 41F were discarded and PIC stated they will use the other coolers.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed low cooler with an air temperature of 45F. Observed cooler in back room in disrepair, (no foods stored). Ensure all equipment is maintained in good repair.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed violations pertaining to cold-holding, sanitizing and hand-washing. Ensure the person in charge is able to demonstrated their knowledge the importance of food safety and how it pertains to their facility.
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 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Observed illness policy does not inform the employees of their responsibility to report foodborne illness symptoms and diseases. It does not outline when the employee can return to work or be restricted or excluded. Ensure an employee health policy is in place that meets the code, and employees are educated and are knowledgeable about the policy. Discussed employee illness with the person in charge.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed business license was not posted. Ensure it is posted in a place that can be easily seen.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed food debris inside low cooler. Ensure all non-food contact surfaces are maintained 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 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed internal temperature device in cooler was at the back of the cooler. Ensure there is a temperature measuring device in the warmest part of the cooler, by the door, to monitor air temperature.
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.
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed no sanitizing step after washing and rinsing food contact equipment and utensils. Discussed sanitizing step as a part of the three bay sink. Ensure food-contact surfaces of equipment and utensils are washed, rinsed, and sanitized to prevent pathogen growth.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed no air-drying room for the amount of equipment and utensils accumulated. Ensure air-drying room is provided for washed, rinsed and sanitized equipment.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 one that works at the facility and has the ability to oversee food employees has the Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure it is obtained and posted on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Bleach is in use for sanitizing in the 3-compartment sink, but no test strips were available to measure the concentration of the chlorine in the bleach. Provide a chlorine test strip kit. The approved range for sanitizing with chlorine is 50ppm - 100ppm.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The display cooler is not holding temperature at 41F or below. If this is not corrected by reducing the temperature setting, provide service to the unit so it holds temperature properly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sambusas were observed with an internal temperature of 43.5F. Sambusas were moved to a colder unit to re-cool. Ensure the sambusas are always kept at 41F or lower.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
In the back storage room, evidence of mouse activity was observed with droppings and chewed debris on the floor under equipment. Owner stated by phone that a pest control company is coming soon to provide service. Inspector and owner discussed how the owner can have the droppings cleaned up, and all boxes lifted off the floor - so mice do not have places to hide and so employees can see clearly if more mouse droppings are appearing. Inspect the floor in the back storage room daily to ensure the mouse problem is eliminated.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log onsite. One is being sent with this report. Use the log to write down when employees need to stay out of work (such as with vomiting or diarrhea), and when they return to work (at least 24 hours after their last symptom of vomiting or diarrhea). Form more employee illness information, visit https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Registered the temperature of sambusas at 47*F inside cold holding display unit. The operator was instructed to move sambusas to a cooler registering satisfactory temperatures. Discussed cold holding and equipment maintenance with operators.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings on the floor behind storing equipment and boxes. Discussed pest control with the operator.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.