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 Styrofoam to-go containers being used on-site. Per the City of Minneapolis Green To Go ordinance, Styrofoam is not allowed. Citation will be issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed multiple examples of non-working equipment on-site. Repair or remove all non-working equipment from the establishment.
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.
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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a MN-issued certificate. 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed cooking equipment not able to fit properly under the hood. Remove non-working equipment to allow all cooking equipment to fit properly under the hood.
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
No Person In Charge (PIC) on-site at time of reinspection. Designate a food worker to be the PIC during times of operation when the manager/owner is not present.
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
Observed a large pizza held at 62F in an electric hot box that was turned off. Per conversation with a food worker, the pizza is prepared in the morning, held in the hot box, and reheated when a slice is ordered. Pizza must be maintained under hot or cold holding. Time as a Public Health Control was discussed and provided as an option.
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
Observed Styrofoam to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam to-go containers are not allowed. Violation has been cited on multiple occasions. A citation will be issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 no date marking system being used for TCS foods, including cooked chicken wings, cut vegetables, and house-prepared TCS hot sauces. Per conversation with a food worker, all food observed without date marking was within the 7- day period window. All TCS food held for more than 24 hours must be properly date-marked to not exceed the required 7-day period.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed multiple examples of non-working equipment, including coolers and different cooking equipment, stored throughout the establishment. All non-working equipment must be repaired or removed from the premises.
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.
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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a MN-issued certificate. 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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed raw chicken thawing in the three-compartment sink instead of the designated prep sink. A food worker was instructed to move the chicken to the proper sink and thaw it using an approved method. The 3-compartment sink was then required to be cleaned and disinfected.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed raw chicken thawing in the 3-compartment sink at room temperature. A food worker was instructed to relocate the chicken to the prep sink and thaw it properly under cold, continuously running water. A conversation was held with the food workers during inspection on proper thawing practices.
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 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
There is no employee health training policy on-site. During the inspection, a food worker was asked a few questions and was unable to describe the foodborne illness symptoms needed to be reported to the Person In Charge. When asked whether they had been provided with an employee health training policy, the food worker stated that they had not.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed multiple examples of cross-contamination between raw animal products and ready-to-eat food. 1. Raw chicken was stored above shredded cheese in the walk-in cooler. 2. During raw meat preparation, raw meat was placed on top of a cardboard box containing cilantro. At the time of inspection, all items were properly rearranged, and a conversation was had with the food workers on the importance of preventing cross-contamination.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed cooking equipment pushed forward not fitting properly under the hood. Remove equipment no longer working to allow for all cooking equipment to properly fit under the hood canopy.
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
No Person in Charge (PIC) was present at the time of inspection. Designate a food worker to be the PIC during hours of operation. These individuals should be properly trained in food safety and the corrective actions needed to maintain compliance.
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
Observed a pepperoni pizza holding at 64F in a disconnected food warmer. Per conversation with food worker, they leave the pizza at room temperature and reheat as ordered. A food worker was instructed to either keep the pizza warm at 135F or maintain under cold holding and reheat as needed. Food was moved to cooler.
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
Observed Styrofoam to-go containers on-site. Styrofoam containers are not allowed per the Green To Go Ordinance. For to-go containers use reusable, recyclable, or compostable containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 cooked meat, salsas and cut vegetables in walk-in cooler and reach-in cooler without dates. Food worker was asked to date mark all TCS food held for more than 24 hours to they do not exceed 7 days.
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.
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 multiple tongs placed in oven door handles. Ensure that tongs are stored in a clean surface, away from any cross-contamination.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed equipment not in use or not working such as coolers, cooking equipment and other items on-site. Remove unnecessary items.
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.
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 salsas and cooked meats in walk-in without dates. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed an overall lack of active managerial control. Food safety training information has been provided with report.
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.