Observed strong mildew, stains and odor in basement.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.
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 a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Observed two three compartment sinks being used for dishes and food prep. Ensure one is designated for ware washing and the other is designated for food prep. Remove food washing detergents and sanitizer from the one which is designated for food prep and keep food prep activities contained to the food prep sink. If both three comp sinks are designated for ware washing, a separate food prep sink can be installed if plumbing permit are obtained from the city of Minneapolis
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.
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 beef and raw chicken thawing on counter. Ensure thawing food takes place in one of the following ways: inside a refrigerator, under cold running water, or during the cooking process. PIC moved the foods (both frozen still) to the walk-in 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.
criticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed raw peppers being stored in repurposed raw chicken waxed cardboard box. Observed raw meat being stored in tee-shirt bags in freezer. PIC was advised to discard the peppers. Ensure food is stored in containers which can be washed, rinsed, and sanitized or are meant for food by the manufacturer. Discussed food-grade plastic bags.
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.
Discard or recondition food that is unsafe, adulterated or not honestly presented.
Inspector’s notes
Observed moldy grape tomatoes and matcha tea stored in reach in cooler at front. Ensure food is safe for consumption in food storage. PIC discarded at time of inspection.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed #4 and #6 plastic to-go containers as well as black plastic containers. Ensure to-go food containers are recyclable (#1, #2, #5) plastics, compostable or re-usable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0400DFood source and labeling
Official wording
Develop an effective date marking system and disclose the system to the regulatory authority upon request.
Inspector’s notes
Observed no date-marking system being maintained. Ensure all time/temperature controlled for safety (TCS), and ready-to-eat foods are datemarked on the date they are prepared, cooked, or bulk container is opened.
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.
Observed strong mildew, stains and odor in basement.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw shrimp stored above ready to eat vegetables in reach in cooler. Observed raw chicken stored above ready to eat stock in walk-in cooler. Ensure raw animal foods are separated from ready-to-eat foods to prevent contamination. PIC moved at time of inspection
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw chicken stored above raw beef and raw pork in walk-in and reach in cooler. Ensure raw animal foods are separated properly to prevent foodborne pathogen contamination. PIC moved 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.
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Observed two three compartment sinks being used for dishes and food prep. Ensure one is designated for ware washing and the other is designated for food prep. Remove food washing detergents and sanitizer from the one which is designated for food prep and keep food prep activities contained to the food prep sink. If both three comp sinks are designated for ware washing, a separate food prep sink can be installed if plumbing permit are obtained from the city of Minneapolis.
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 broken ceiling in kitchen area, observed strong mildew odor in basement.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed excessive dust and food debris at cooking station wall and ceiling. Continue to clean.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed non food contact surfaces of cooking pots, and shelving with encrusted grease.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable
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
Observed mouse feces in facility. Continue to eliminate pest access and follow recommendations of pest control operator.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
REPEAT: Observed raw chicken was stored on the top shelf of walk in cooler above raw beef and other proteins. At time of inspection PIC moved the chicken to the bottom shelf.
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.
Observed broken ceiling in kitchen area, observed strong mildew odor in basement.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed excessive dust and food debris at cooking station wall and ceiling.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed dish machine tested at 0ppm. Ensure sanitizer is at the proper concentration to prevent pathogen growth.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed non food contact surfaces of cooking pots, and shelving with encrusted grease.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.
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.
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 meats, and noodles in coolers without date mark. Ensure all foods are date marked and discarded seven days after to prevent pathogen growth.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed paint brushes and utensils in hand sink. Ensure hand sinks are used exclusively for hand washing purposes. At time of inspection PIC moved the items.
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.
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 sanitizer obtained at time of inspection was labeled for laundry use and scented. Ensure only chemical sanitizers intended for food contact surfaces are used.
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.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
At time of inspection there was no chlorine bleach available and the dish machine tested at 0ppm. Ensure there is an approved chemical sanitizer available at all times the business is operating.
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.
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
Observed PIC stated they are not sanitizing food contact equipment (slicer used for vegetables) after washing. Educated PIC at time of inspection. Discussed proper cleaning and sanitizing methods for food contact surfaces.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dish machine was testing at 0ppm for chlorine sanitizer attached. Ensure food contact surfaces are sanitized after use and washing.
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
Observed mouse feces behind dish machine, at front windows, and behind the water heater. Observed excess clutter in kitchen, office, and basement. Ensure a certified pest control operator is treating and facility is routinely inspected and conditions that would attract pests are eliminated.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw chicken stored on the top shelf in walk-in cooler above ready to eat cooked chicken and other meats. Ensure raw animal foods are separated and stored according to cooking temperature.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed several time/temperature controlled for safety foods being kept out of refrigeration and above 41F: egg rolls on counter at 86F, cut lettuce, cooked shrimp, and sprouts. At time of inspection PIC discarded the egg rolls and moved the lettuce, shrimp and sprouts into the cooler. Ensure all TCS foods are maintained at 41F and below and are kept 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.
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 frozen raw beef sitting on counter to thaw. PIC moved to the cooler after discussing about proper thawing methods. Ensure thawing of foods is done either under cool running water or, under 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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed no sanitizer on site, dish machine tested at 0ppm and sanitizer obtained at time of inspection was not for food contact surfaces. Observed mouse feces throughout facility and excess items. Observed food containers with stains and cracks. Observed facility in need of cleaning. Ensure the PIC is able to demonstrate their knowledge on food safety risks in relationship to preventing foodborne illness.
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.
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
Registered chlorine concentration at 0 ppm inside sanitizer bucket. Corrected on-site to 100ppm.
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 exposed water damage, broken ceiling and isolation on ceiling above the kitchen. 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed dust and debris on the floor under shelving and 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Registered 0 chlorine concentration at 3-compartment sink. Corrected on-site to 100ppm. Discussed proper cleaning, sanitizing, and adequate sanitizer concentration.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food debris on surface of knives stored on knife holder. Discussed proper cleaning and sanitizer. items clean and sanitize at the time of inspection.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed external surfaces of cooking pot encrusted with grease. Discussed frequency 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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed numerous cracked and chipped food preparation and storing containers. Discussed cleanability with operator.
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.
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 unmarked frozen food items cooked at the establishment inside the reach-in freezer and thawing in the cooler. Discussed proper date marking with the operator.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed unlabeled containers with flour and bereding
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.