Routine
Apr 27, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) plan was being used for the pizzas and stromboli, but there was no written plan available. Discussed with owner that there needs to be a written plan for these products that are held out of temperature control and discarded after 4 hours. Provided template for TPHC with emailed report. Provide written plans for TPHC and keep on site for inspectors to review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
There is no Certified Food Protection Manager (CFPM) for the establishment. Provide a CFPM for this establishment by them taking an approved course and ensure that they are registered with the State of Minnesota after they have completed the approved course. Post CFPM certificate from the State of Minnesota in establishment when it is obtained.
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.
More about paperwork, training, or posting issuesOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Cooler handles and doors throughout the establishment were observed soiled with grease and food debris. Clean these and maintain 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.
More about cleaning or sanitizing problemsOfficial wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory warning customers of the risk of foodborne illness when consuming undercooked foods or ingredients for burgers on the menu that customers can choose the degree of pink in the burger. Provided information for consumer advisory in emailed report. Provide consumer warning on menu for undercooked burgers.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Apr 27, 2025 · Original Source