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 ramekins and clam shell style to-go containers. The Minneapolis Green To Go ordinance does not allow black plastic, #6 plastic or foam container. Containers must be recyclable or compostable. Replace containers. See details and find free consultation support 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 still no recycling bin in the dining area to collect recyclable plastic containers. Provide a bin and have it picked up by a recycling provider. See Minneapolis Green To Go for assistance: 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The rinse gauge on the dish machine is still not showing the temperature of the hot water sanitizing step - which should be 180F. Provide service to the dish machine so this temperature gauge works.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There are still no temperature stickers/strips to put into the dish machine and verify that the rack temperature is reaching 160F. Provide temperature stickers/strips or a thermometer that is immersible and holds the highest temperature reached.
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.
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
There was not a policy in place to report customer complaints of illness (vomiting or diarrhea) to the Minnesota Department of Health. Train all Persons in Charge to report any customer complaint of illness by calling 1-877-FOOD-ILL, or directly online at 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.
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 bin for recyclable plastic containers in the dining area. Provide a recycling bin with label to encourage customers to recycle. Ensure the recyclables are picked up by a recycling service. For assistance with the recycling program, see Minneapolis Green To Go webpage: 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The rinse gauge on the dish machine is not showing the temperature of the hot water sanitizing step. Provide service to the dish machine to restore this important function. The hot water temperature during the final rinse step should show 180F on the gauge.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log on site to record when employees stay out of work with vomiting or diarrhea. Print out an Employee Illness Log and use it. Logs in English and Spanish can always be found at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/ Logs are also being sent with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There were no temperature strips or thermometer made for measuring the temperature inside the dish machine. Provide an immersible, irreversible thermometer or temperature stickers that change color at 160F to check the temperature inside the dish machine.
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.
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
Based on discussion, there was no clear employee health policy in place. The person in charge did not know that an employee ill with vomiting or diarrhea may not return to work until they have been free of those symptoms for at least 24 hours. Develop an employee health policy that meets the requirements listed above and start using that policy. See the Employee Illness page for Minneapolis food businesses: 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
Although a robust company system for addressing customer complaints is in place, it is not clear from discussion with the the area manager that such complaints are reported to the Minnesota Department of Health (MDH). All customer complaints of vomiting, diarrhea or foodborne illness must be reported to the MDH foodborne illness hotline. Report complaints by calling 1-877-FOOD-ILL, emailing health.foodill@state.mn.us , or reporting online at 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.
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 black plastic and #6 plastic containers in use for orders. These products are not recyclable or compostable. Replace these items with recyclable or compostable containers. For information, including free technical and financial assistance, visit the Minneapolis Green To Go site: 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.