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 take out containers and black ramekins. Items are not compliant with the Minneapolis Green to Go Packaging ordinance. Operator is in process of changing out referenced items with compliant products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the business license to not be posted. Post current business license as required.
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 4626.0033APermits, 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 current state of MN certified food protection manager. Operator is currently taking an applicable class to become properly certified. Upon completion, post state certificate on premise.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed the original white plastic wrap still on the bottom of the upright stainless-steel cooler and a wood shelf on top of the shelving under the three-compartment sink. Operator to remove both items and ensure all surfaces are clean and easily cleanable.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed chlorine used as a sanitizer with no applicable test strips present to monitor sanitizer solution. Provide and maintain chlorine test strips in facility to check sanitizer solution strength.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed various dry storage containers of sugar, seasoning, rice etc. to not be labeled. Label all containers as needed.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a spray bottle of Fabuloso cleaner to not be labeled. Label spray bottle with common name of product. Person in charge labeled the spray bottle during the inspection.
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.
The following were observed in need of repair: 1) Paper towel and soap dispenser at the employee hand sink in the kitchen to not be working. Both dispensers were stocked but not dispensing as required. It appeared the batteries were dead and in need of replacement in each dispenser. Replace batteries in each dispenser and ensure both are working properly. As an interim fix, person in charge immediately obtained paper towels and a bottle of hand soap and relocated both items at the referenced hand sink. 2) portions of base coving were missing under the three-compartment sink. Obtain, install and maintain base coving. Repair referenced areas and maintain as required.
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.
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 take out containers and black ramekins in facility. Black plastic is not compliant with the Minneapolis Green to Go packaging ordinance. Discussed requirements of ordinance, including acceptable and non-acceptable products. Items must be recyclable or compostable. Operator to replace existing items with complaint products. An informational handout was left with person in charge as well as a handout being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the business license to not be posted in facility. Post current business license as required.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed through conversation with the person in charge that they have a tracking mechanism (employee illness log) to record ill employees, but it could not be located at the time of the inspection. Discussed the importance of maintaining an employee illness log on site at all times. An example of an employe illness log was left with the person in charge as well as sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin tip thermometer in facility. Provide and maintain a thin tip thermometer in the facility.
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.
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 a food employee to work on the fryer and then engage in activities at the three-compartment sink. Food employee then proceeded to put on gloves and was going to begin making rice without washing their hands. Discussed the importance of washing hands prior to putting on gloves as well as when working between tasks or engaged in any activities that could result in the possibility for cross contamination. Food employee was immediately stopped in process and was told to remove their gloves and wash their hands. Food employee removed gloves, washed their hands as required and put on a new pair of gloves before re-engaging in food preparation activity. Person in charge to train staff and monitor hand washing of food employees.
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
Observed through on-site observations and discussion with the person in charge that the current datemarking system is in need of tweaking. There were a few curry sauces that were dated but had the wrong dates. Per person in charge, the referenced products had been made within the past few days and were still within the seven-day use or discard by date. Person in charge to train staff to ensure TCS foods are properly dated. A datemarking magnet was placed on the upright cooler for facility to use.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed a clean clear baggie of tofu to be resting on top of uncovered tofu in one of the small individual hotel pans in the top of the prep cooler. Discontinue storing baggie of tofu on top of uncovered ready to eat tofu. Person in charge removed the baggie of tofu from the current location.
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.
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 current state of MN certified food protection manager for facility. Person in charge had taken an accredited class in 2023 but had not applied for proper certification within time after completing the class. Discussed requirements for obtaining proper certification with the person in charge. Below is the state website where information can be found on how to sign up, complete and apply for state of MN food protection manager certification. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Once completed, post a copy of the current state of MN certified food protection manager certificate 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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed through conversation with the person in charge that there are no effective steps to take to clean up vomiting or diarrheal events. Discussed effective steps in detail with person in charge. An example of an applicable plan was left with the operator on site.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed the following: 1) Original white plastic wrap still on the bottom of the upright stainless-steel reach in cooler. The exterior of the cooler is not smooth and easily cleanable. Remove the referenced white plastic wrap from the cooler. 2) Wood shelf on top of shelving under the three-compartment sink. The wood is absorbent and not easily cleanable. Remove wood shelf. Address listed items so all surfaces are smooth and easily cleanable.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed household plastic containers used to store food products in inside prep cooler. Remove household containers and replace with food grade containers.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs hanging over the oven door handle. Discontinue storing tongs over the oven door handle. Store tongs on a clean work surface where contamination cannot occur.
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.