Sabor Ambateno LLC

Official Wording

Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Inspector’s Notes

Observed no paper towel for cleaning hands. Ensure paper towels are accessible at handwashing sink.

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.

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

Observed no certified food protection manager certificate posted. Post a certified food protection manager certificate as required.

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed no handwashing sign. Post handwashing signage as required.

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.

Official Wording

Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

Inspector’s Notes

Observed food thermometer and compared to my thermometer. Rice temperature on mine was 187F and on the thermometer provided by the facility it was 169F. Ensure food thermometer is accurate and calibrated per manufacturer's instructions.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed water was shut off, the operator shut off the water valve underneath the sink, because of leaking. Ensure facility plumbing system is in good repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no log to record employee illness symptoms. Ensure log is accessible upon request.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Did not observe business license posted and was not provided with a copy upon request. Ensure license is posted for easy visibility and access.

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.

Official Wording

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

Observed Styrofoam to-go containers being used to serve consumers. Ensure all to-go containers are recyclable or compostable per ordinance above. reference: Green To Go - City of Minneapolis

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Inspector’s Notes

Observed no paper towel for cleaning hands. Corrected on site.

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.

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

Observed no certified food protection manager certificate posted. Post a certified food protection manager certificate as required.

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed no handwashing sign. Post handwashing signage as required.

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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed no test strips. Maintain a test strip for sanitizer as required.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed tomatoes at 45 degrees and chicken at 48 degrees. Maintain temperature of 41 degrees as required.

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.

Official Wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

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.