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. A food worker is currently undergoing the courses to obtain their MN-issued certificate. A Risk Control Plan has been issued to comply with this violation.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
All equipment, such as handwashing sinks, 2-compartment and 3-compartment sinks, must be sealed to the adjoining wall.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
A Risk Control Plan has been created to address the current pest control issues. A pest control service must be hired to conduct regular treatments. Eliminate conditions that can support pest harborage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Dish machine is unable to reach the final rinse cycle temperature of 160F. The establishment is currently using their 3-compartment sink to wash, rinse, and sanitize dishes and utensils. Dish machine must be serviced immediately.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Dish machine is unable to reach a rinse temperature of 160F. Observed the rinse and wash gauges not working properly while the dish machine is running a cycle. Dish machine must be serviced to operate efficiently and reliably.
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.
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 cups and to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam is not allowed. Violation has been cited in 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.
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 State of MN-issued CFPM certificate and post copy as requested. 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed handwashing and prep sinks no longer sealed to the adjoining wall. Reseal equipment.
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.
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 a lack of food safety knowledge by the Person In Charge (PIC). PIC was unable to demonstrate the proper hot and cold temperature requirements as well as cooling practices for TCS food. The completion of approved food safety training courses is strongly encouraged.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed food uncovered in undercounter cooler. All food must be covered during storage mode to prevent 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed two live cockroaches during the inspection. Obtain a licensed pest control service to conduct regular treatments and eliminate conditions that may support pest harborage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed dish machine unable to reach a rinse temperature of 160F. The Person In Charge was instructed to use the 3-compartment sink to wash, rinse, and sanitize dishes and utensils.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Observed dish machine unable to reach final rinse temperature. 2. Observed temperature gauge not working properly while machine is running. Have dish machine serviced immediately.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed salad with tomatoes reading at 69F, and cooked goat meat reading at 113F in a prep table near the cookline. Per conversation with the PIC, food was being used as a working portion. However, the food quantities observed exceeded a working portion. The PIC was instructed to move the salad into cold holding. The cooked meat was reheated, and PIC was asked to follow proper cooling procedures. All TCS foods must be kept at 41F or below. If using working portion, they must be limited to small quantities and approved by the health inspector.
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 a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
Observed no temperature measuring device on-site for the dish machine. Obtain a temperature measuring device.
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.
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 State of MN-issued CFPM certificate and post copy as requested.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
There is an overall lack of active managerial control. The kitchen manager has not been properly trained in food safety. Spoke to the owner regarding the importance of training their food workers.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed raw meat and ready-to-eat food in walk-in cooler uncovered during storage mode. Person In Charge was asked to cover all food not in a cooling process to prevent cross-contamination.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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. If unapproved Green To Go containers are not used, a citation will be issued. All to-go containers should be either reusable, recyclable, or compostable. More information has been provided with the report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 State of MN-issued CFPM certificate and post copy as requested.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 in the establishment. The current kitchen manager has not been given the responsibility or training to oversee the kitchen space. The manager could not demonstrate food safety knowledge to prevent foodborne illnesses.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed a very deep container with goat stew sitting in the prep table. According to the kitchen manager, the stew is being used as a working supply. The amount is too large for it to be a working portion. The kitchen manager was asked to separate the stew for proper cooling in walk-in cooler.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log on-site. An employee illness has been provided with the report. Discussion was had with kitchen manger on the importance of recording employee illnesses.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed concentration of chlorine in sanitizer bucket to be higher than allowed. Kitchen manager was asked to correct.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 State of MN-issued CFPM certificate and post copy as requested.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.