Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some #6 Plastic ramekins were still present. These are not recyclable and are not allowed by the Green To Go ordinance. Replace with recyclable containers that are #1 or #5 and not black. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The person in charge at the restaurant did not have an employee illness log available, even though it was provided to the owner with the last inspection report. Provide an Employee Illness Log in the store and train all persons in charge how it must be used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The Person in Charge of the store was not able to explain that employees out with vomiting or diarrhea may not come back to work until they have been symptom-free for at least 24 hours. Train all persons in charge. See full requirements for a good employee illness policy at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
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 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The Person in Charge at the store did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health. Train all persons in charge. Report ill customer complaints to 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The back handsink was not working. Service was called for immediately, as this is the only handsink near the dish washing area. Have the handsink repaired. Further observation of this violation will result in a citation (fine).
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A full tray of par-cooked potato fries were left sitting on the front counter to fulfill orders, even though it was not busy. (Sheet tray was moved to the walk-in cooler, since the par-cooking had been done within the hour.) Once the potatoes have been partially cooked, they are TCS food that can grow bacteria. They must be cooled and cold-held for safety. Discussed with Person in Charge that only a small, working portion of par-cooked potato fries should be kept out to fill orders.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some #6 Plastic ramekins and water glasses were present. These are not recyclable and are not allowed by the Green To Go ordinance. Replace with recyclable containers that are #1 or #5 and not black. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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
Many sections of flooring throughout the facility are dirty with build-up. Clean the floors thoroughly.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles were observed very dirty with grease and flour dust build-up. Clean the baffles so they function properly and are not a fire hazard.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log present for the Person in Charge to record when employees stay out of work with vomiting or diarrhea. A log is attached to this email. Print and use it. Logs can always be found on our Employee Illness page: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The Person in Charge did not know that an employee out sick with vomiting or diarrhea must not come back to work until at least 24 hours after the symptoms end. Train all Persons in Charge on the above requirements. Use the information at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
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 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health (MDH). Train Persons in Charge to get the customer's name and contact info and report it to MDH at 1-877-FOO D-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was still no sanitizer test kit EcoLab's Sink & Surface sanitizer that is in use for the 3-compartment sink. Provide the correct test kit.
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
The restaurant still needs to provide a clearly marked container for recyclable cups in the dining area, and ensure they are picked up by a recycling service.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed cooked noodles set to cool in a deep hotel pan. The noodles were about six inches deep. This is to deep to cool effectively. An employee divided the noodles into multiple pans so they were not deeper than two inches, then returned them to the cooler uncovered. Ensure employees cool prepared foods by spreading them out no deeper than two inches, leaving them uncovered, and setting them in the walk-in cooler. (When they are fully cooled to 41F or lower, they can be combined into a larger storage container and covered.)
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
There was still a significant leak at he faucet of the three-compartment sink. Repair the 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Central handsink was blocked by two carts. Keep the handsinks accessible 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was not test kit available to check the concentration of the Sink & Surface sanitizer solution in the 3-compartment sink. Provide sanitizer 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Water cups and plastic ramekins made of #6 plastic were present. These are not allowed under the Minneapolis Green To Go ordinance. Replace with recyclable products, such as #1 and #5 plastic. See guidance and free consultation services at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
There is no recycling bin for customers to place the recyclable cups or ramekins that the business already has in use. Turn one of the four garbage cans into recycling and clearly label it. Make sure the contents are picked up by an approved service to be recycled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A large container of cooked macaroni noodles was observed in the walk-in cooler filled to the top and covered to cool. This is not an effective cooling method, and presents a risk of causing bacterial intoxication. Manager emptied the noodles into a shallow hotel pan, filling it only two inches deep and leaving it uncovered. The shallow, uncovered pan of noodles was returned to the walk-in to cool. Train employees to cool TCS foods in shallow pans, with food no deeper than two inches, uncovered, in the walk-in. (After the food has cooled to 41F or below, it can be moved into a covered storage container.)
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
At the 3-compartment sink, water is rapidly leaking from the chemical mixer and faucet area. Repair the 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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Some buckets of food inside the walk-in cooler were being stored on the floor. Some containers of food outside the walk-in cooler were being stored on a shelf sitting directly on the floor. Store food at least six inches above the floor.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available onsite. Print an illness log and keep it onsite. Use it to record when employees stay out of work with vomiting or diarrhea, and when they return.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Back hand sink was blocked by aprons in the sink. Owner moved the aprons.
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 back hand sink had no hand soap. Owner sent employee to drug store next door to buy another bottle of hand soap.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test strip kit was available for the Sink & Surface sanitizer at the 3-compartment sink. Owner stated she would order strips right away.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles above deep fryers observed with a moderate amount of grease accumulation. Clean the hood baffles.
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
Many #6 black plastic sauce cups were in use. These are not recyclable and must be replaced. See Minneapolis Green to Go information for acceptable to-go containers: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.