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
Observed that the dish machine's sanitizing temperature gauge did not reach 180°F; however, the internal temperature (T-stick) verified a minimum of 160°F. Informed the manager on duty (MOD) that the machine must be serviced to ensure it reaches the manufacturer's required minimum rinse cycle temperature.
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.
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
Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). The chef stated he passed the ServSafe course last month and is in the process of getting MDH certificate. Informed the chef to post his MDH certificate on site once he receives it, and to email a copy of it to Mohamed.Yusuf@minneapolismn.gov
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.
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
Establishment allows consumers to order eggs over-easy and has a consumer advisory on the menu, but the advisory was missing the asterisks next to the undercooked menu items and the disclosure part of the advisory. Informed the chef to ensure they update their menu and add the asterisks next to the undercooked menu items and the disclosure part of the consumer advisory footnote right before the reminder sentence . Provided chef copy of MDH's Consumer Advisory factsheet.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment did not have an appropriate thermometer or test strip to manually monitor the dish machine's internal water temperature to ensure it reaches 160*F. Informed the chef to ensure they have and use appropriate thermometer or test strip to manually monitor the dish machine's water temps.
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
The rinse cycle temp gauge of the dish machine was not properly working. Informed the chef to ensure they service or replace the rinse cycle temp to ensure it works properly.
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.