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 broth at 126F in hot-holding unit, for one hour. Ensure time/temperature controlled for safety foods are at 135F and above. PIC reheated to 186F.
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.
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 ready-to-eat, time/temperature controlled for safety foods in the walk-in cooler. Items: Demi glaze dated 4/1, broth dated 4/8, pasta dated 4/8, ROP raw meats dated 3/24, and cooked apples dated 4/1. Ensure ready-to-eat, time/temperature controlled for safety foods are discarded or sold on the seventh day, day one is the date the food was made to prevent pathogen growth. At time of inspection PIC discarded the expired foods.
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 frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed halibut fish thawing in ROP packaging in walk-in cooler. Ensure fish are removed from the reduced oxygen packaging prior to thawing. Fish was still frozen at 23F. PIC opened the packaging and removed the fish.
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.
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 hot-holding meatball soup, made the same day at 97F. Ensure hot-holding foods are at 135F and above to prevent pathogen growth. PIC reheated to 183F at time of inspection.
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 follow its approved HACCP plan which does not require a variance.
Inspector’s notes
Observed expired ROP meats in walk-in dated 3/24/26. According to the HACCP plan meats can stay in ROP packaging for 14 days. At time of inspection PIC discarded the product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold holding reach in cooler with an air temperature of 47F, holding food between 43F-45F. Ensure all time/temperature controlled for safety foods are held at 41F and below. PIC discarded pasta and demi glaze, moved butter.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed chlorine sanitizer at 25PPM in bucket with wiping cloths. PIC adjusted at time of inspection to 100PPM solution concentration. Ensure sanitizer concentration is within the required range to prevent pathogen growth.
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.
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 calamari (40F) and shrimp (34F) thawing in prep sink without water being run. Ensure thawing is being done with water running below 70F and ensuring the food temperature doesn't get higher than 41F, or under refrigeration. PIC moved to walk-in at time of inspection.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
OBSERVED NO CHLORINE TEST STRIPS PRESENT TO TEST CHLORINE SANITIZER SOLUTION. OBTAIN APPLICABLE TEST STRIPS. PER OPERATOR, SUPPLY COMPANY STOPPING BY TOMORROW TO DELIVER TEST STRIPS.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OBSERVED THE BASEMENT PREP AREA ADJACENT TO THE WAREWASHING AREA THREE COMPARTMENT SINK TO NOT HAVE QUATERNARY AMMONIUM SANITIZER TO DISPENSE FOR SANITIZING DISHWARE. A HIGH TEMPERATURE DISHWASHER IS LOCATED ON THE MAIN FLOOR FOR PROPER WASH, RINSE AND SANITIZING. PER OPERATOR A SUPPLY COMPANY IS STOPPING BY TOMORROW TO PROVIDE APPLICABLE SANITIZER FOR THE BASEMENT THREE COMPARTMENT SINK.
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.
OBSERVED SINGLE USE CONTAINERS BEING REUSED ON SITE FOR FOOD STORAGE. USE CONTAINERS DESIGNED FOR MULTI USE. PERSON IN CHARGE DISCARDED THE REFERENCED CONTAINERS AT THE TIME OF THE INSPECTION.
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.
OBSERVED THE FOLLOWING IN NEED OF REPAIR: 1) LARGE HOLE IN LOWER WALL BEHIND MAIN FLOOR DISHWASHER. SEAL UP HOLE. 2) CRACKED LIGHT SHIELD COVER ABOVE THE BASEMENT PREP TABLE. REPLACE CRACKED LIGHT SHIELD COVER WITH A NEW COVER. MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
OBSERVED NO CHLORINE TEST STRIPS PRESENT TO TEST THE SANITIZER BUCKET SOLUTION. OBTAIN APPLICABLE TEST STRIPS.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED A CHEMICAL SPRAY BOTTLE TO NOT BE LABELED. LABEL SPRAY BOTTLE WITH COMMON NAME. PERSON IN CHARGE LABELED 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR THE HIGH TEMPERATURE DISHWASHER. OBTAIN AND MAINTAIN ON SITE.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
OBSERVED ICE SCOOP FOR LARGE BASEMENT ICE MACHINE TO BE STORED ON TOP OF THE ICE MACHINE. STORE ICE SCOOP IN A CLEAN AND PROTECTED LOCATION.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OBSERVED THE BASEMENT THREE COMPARTMENT SINK TO NOT HAVE ANY QUATERNARY AMMONIUM SANITIZER TO DISPENSE FOR SANITIZING DISHWARE. CONTACT SUPPLIER TO OBTAIN MORE QUATERNARY AMMONIUM SANITIZER AND PROPERLY SETUP. THERE IS CURRENTLY A WORKING HIGH TEMPERATURE DISHWASHER ON THE MAIN FLOOR THAT CAN BE USED FOR WASH, RINSE AND SANITIZING UNTIL SANITIZER HAS BEEN PROVIDED AT THE BASEMENT THREE COMPARTMENT SINK. OPERATOR CAN ALSO SETUP BLEACH IN THE BASEMENT SANITIZER COMPARTMENT OF THE THREE COMPARTMENT SINK TEMPORARILY AS WELL.
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 4626.1555Cleaning and sanitizing
Official wording
Keep the toilet room doors closed except during cleaning and maintenance operations.
Inspector’s notes
OBSERVED THE BASEMENT EMPLOYEE BATHROOM DOOR TO NOT BE SELF-CLOSING. A PREP AREA IS OUTSIDE OF THE BATHROOM DOOR. INSTALL A SELF-CLOSING DOOR MECHANISM TO DOOR TO MAINTAIN CLOSED AT ALL TIMES.
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.
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
Inspector’s notes
OBSERVED AIOLIS MADE ON SITE WITH UNPASTEURIZED EGGS. DISCONTINUE USING UNPASTEURIZED EGGS AND REPLACE WITH PASTEURIZED EGGS. PROPER CONSUMER ADVISORY ON THE MENUS MAY BE 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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
OBSERVED MENUS TO BE MISSING A CONSUMER ADVISORY DISCLOSURE STATEMENT THAT CERTAIN FOOD IS SERVED RAW OR UNDERCOOKED. INCLUDE THE BELOW STATEMENT TO THE BOTTOM OF THE MENUS. THE BELOW STATEMENT WOULD BE PLACED IN FRONT OF THE EXISTING CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS STATEMENT. * THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS.
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 needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
OBSERVED THROUGH DISCUSSIONS WITH PERSON IN CHARGE THAT AN ULTRAVAC VACUUM SEALING MACHINE IS USED TO REDUCE OXYGEN PACKAGE (ROP), VARIOS RAW MEATS ON SITE WITHOUT A HACCP PLAN. THE REFERENCED MACHINE WAS NOTED IN THE BASEMENT OF THE FACILITY. OPERATOR WAS TOLD TO CEASE SPECIALIZED PROCESS UNTIL AN APPROVED HACCP PLAN HAS BEEN PUT TOGETHER, SUBMITTED TO A MINNEAPOLIS HACCP TEAM MEMBER AND APPROVED FOR USE. ONCE APPROVED, THE HACCP PLAN WILL NEED TO BE MAINTAINED ON FILE,, MONITORED, AND FOLLOWED AS INDICATED. BELOW IS A DIRECT LINK TO APPLICABLE HACCP PLAN TEMPLATES AND OTHER PERTINENT MATERIALS TO GET THE PROCESS STARTED. Hazard Analysis Critical Control Point - City of Minneapolis (minneapolismn.gov)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 #6 LIDS ON SITE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. DISCONTINUE USING AND REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS 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.