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
No State of Minnesota health department certified food protection manager for the facility's food operation. Per PIC, they have already submitted the application to the state and waiting for the 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The leaking pipe still not fixed. Note: The purchased part was onsite and waiting for technician(Discussed and observed). Note: Complete the 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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Single service items such as cups, lids and to go packages not stored in the covered container/ or original package in the back storage areas. Note: Store them in covered container
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.
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
Unapproved #5 black to-go boxes observed in use in the facility. Note: Replace them with the products that comply with the City's Ordinance such as reusable, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Per PIC, non-continuous cooking process is used for chicken wing. But no written procedure has been submitted to get prior approval from this office. No cooked chicken wing found onsite at the time of this inspection. Note: Information fact sheet and form handed out onsite
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 4626.0033APermits, 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
No State of Minnesota health department certified food protection manager for the facility. The manager had training certificate dated to 11/23/2024. Note: At least one permanent employee needs to be certified by the state of MN health department. Send the certificate to the state to bet certified. Note: For details, see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Chlorine test strips not provided onsite for use. Note: Provide and use it as required to accurately measure the sanitizer concentration.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The Chlorine sanitizer concentration the 3-compartment sink was zero and below the regulated ranges. Note: PIC adjusted it to 100 PPM.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
The cutting board in the back kitchen area has stain and need 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Water dripping seen from the draining pipe under the prep sink. Note: Repair it.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed dust build up under the hood canopy located in the back kitchen. Note: 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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Per PIC, they use non-continuous cooking process for chicken wing. But no written procedure has been submitted to get approval from this office. No cooked chicken wing found onsite at the time of this reinspection. Note: Information fact sheet and form handed out onsite.
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 4626.0033APermits, 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
The manager's certified food protection manager certificate onsite was expired. Note: At least one permanent employee needs to be certified. Note: For details, see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
TCS foods such as Mac & cheese hot held at below 135 F on the service line. Note: Reheated 165 F in the oven.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Open foods such as cookies, coconut, cornbread and muffins displayed atop of the front counter unprotected. Note: PIC relocated them under the sneeze guard.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Non-continuous cooking process found in use for chicken wing. But no written procedure has been submitted to get approval from this office. Note: Information fact sheet and form handed out onsite.
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 4626.0033APermits, 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
The manager's certified food protection manager certificate onsite was expired. Note: At least one permanent employee needs to be certified. Note: For details, see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.