Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The #6 plastic ramekins are still in use. See Green To Go ordinance requirements at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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
Manager who has taken an approved class will be applying for the MN CFPM certificate. Apply at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the service line prep cooler, a few TCS foods at the very front of the unit were at 43F. Person in Charge reduced temperature and stated service will be called if that does not reduce the food temperatures to 41F or below. Always keep cold TCS foods at 41F or below under mechanical refrigeration.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Mold in the sealant above the 3-comp sink still needs to be scraped and cleaned.
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 grout between floor tiles is degrading. Begin planning to repair floor grouting.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Provide a clearly labeled recyclables bin in the customer service area and have it serviced. Find resources and support at https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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
The #6 plastic ramekin containers for sauces are not allowed, because they are not recyclable or compostable. Replace these with containers that meet the Green To Go ordinance - such as #1 or #5 plastics (excluding any black plastic). Find details at https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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
There is not a MN Certified Food Protection Manager (CFPM) provided, although the Person in Charge had taken the required class. Apply to the Minnesota Department of Health for a MN CFPM before the class certificate is 6 months past. Find application instructions at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 grilled, sliced chicken in the hot cabinet at only 130F. Other items in the cabinet were at proper temperature; discussion indicated the grilled chicken had been left on cutting board for a bit before being moved to hot-holding. Reduce staging time during slicing for grilled chicken or other grilled proteins; move them to hot holding quickly to maintain the temperature above 135F.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
On the front service line, Fiery Dip and Hummus were observed at 54F and 55F. These containers were adjacent to pickled onions that had been placed into the cold service line cooler while hot. The heat from the pickled onions warmed these products. Fiery dip and hummus were discarded and replaced. Ensure all cold TCS foods are kept at 41F or below at all times.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed pickled onions made from hot brine in the late morning set into a deep covered 12 Qt cambro container in the walk-in cooler. The product was still at 76F. Based on discussion of when the brine and onions were combined, the product was not discarded but was instead immediately spread out for more effective cooling intended to force the product below 70F within two hours of when it was estimated to have reached 135F. Without this immediate intervention, the safe cooling times and temperatures listed above would not have been met. Train employees to use the 2-inch fill method described below in 3-501.15A to effectively achieve safe cooling times and temperatures.
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.
Observed pickled onions made from hot brine in the late morning set into a deep covered 12 Qt cambro container in the walk-in cooler. This is not an effective method for cooling TCS foods. Person in Charge immediately divided the onions into two portions in hotel pans, with the onions no deeper than 2 inches in each pan. Pans were set back into the walk-in cooler, uncovered to cool. Train employees to use the 2-inch fill method to effectively cool prepared TCS foods. This is the only method validated to work without a large amount of ice and dedicated staff intervention: Put hot food in pans with the food no deeper (or thicker) than 2 inches, set them uncovered in the walk-in cooler and leave them there. After the food has reached 41F or less throughout, the food can be combined and/or covered for storage.
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.
Cook poultry, baluts, wild animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, poultry, or ratites to 165 degrees F (74 degrees C) or above for 15 seconds.
Inspector’s notes
Observed several pieces of grilled chicken removed from the grill for slicing and hot holding which were not fully cooked. Some pieces were measured at an internal temperature of 160F, 155F, 150F and even 149F. All chicken was returned to the gill to fully cook to 165F or above. Train employees to take temperatures of cooked chicken regularly to ensure all reach an internal temperature of 165F or higher.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Black mold was observed on the wall and sealant above the 3-compartment sink. Remove sealant to thoroughly clean, then reseal. The floor on both sides of the cookline was observed dirty with food debris and soil. Clean the floors thoroughly. In several high-use area, the grouted areas between tiles were observed dirty with soil, food debris or liquid left after cleaning.
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.
Throughout the facility, the grout between floor tiles is degrading. In high-use area, it is worn away more than 1/3 inch. This is making it difficult to effectively clean the floors of debris and liquid. Begin planning to repair floor grouting.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log onsite. Person in Charge printed out a log from https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/ Always keep a log onsite and use it to record when employees stay out of work with vomiting or diarrhea.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
No recycle bin is provided in the customer area for them to deposit recyclable glasses. Provide a clearly labeled recyclable bin and have it serviced.
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
The #6 Plastic ramekin containers for sauces are not allowed, because they are not recyclable or compostable. Provide containers that meet the Green To Go ordinance, such as Plastics #1 or #5 which are recyclable, or #7 which is compostable. See Minneapolis Green To Go for requirements and free consultation and funding help for businesses: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Containers of yogurt sauce and spice feta sauce were packaged in the customer service area cooler for sale without complete labels. The spicy feta was missing it's ingredients and allergens listing. These containers were removed from service. The other packages were missing the address of where the product was made. Provide complete labels. Food food labeling requirements for retail food businesses: https://www.health.state.mn.us/communities/environment/food/docs/fs/foodlabelfs.pdf
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The back hand sink is lose from the wall. Secure and reseal the hand 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.
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
No Minnesota Certified Food Protection Manager information was available. Provide at least one MN CFPM. The process involves taking an approved class and test, then applying within 6 months of the test to Minnesota Department of Health for the state certification. See: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.