minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the ductwork above the dishwasher to be very dusty and in need of a cleaning. Clean and maintain ductwork in a clean condition.
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 the corner pieces of base coving at both ends of the half wall and corner piece closest to the cooking area to be broken and in need of repair. Repair referenced areas as needed. Per operator, a work order is in place to correct these areas.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed employee belongings such as a purse and jacket on the lower shelf of the prep table near the cookline. Maintain employee belongings in their designated storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles in the main cooking hood as well as the ductwork above the dishwasher to be dusty and in need of cleaning. Clean and maintain in a clean condition.
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 a few corner pieces of base coving in the kitchen at both ends of the half wall as well as by the entrance to the kitchen closest to the cooking area to be broken and in need of repair. Repair damaged base coving as needed.
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.
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 the presence of some mouse droppings in the lower level food pantry and adjacent hallway dry storage area. Mouse droppings were noted on some of the shelving and on the floors under the shelving in the referenced areas. All food and single service items were tightly packaged and intact with no evidence of droppings on products or any gnaw marks of food items. Operator to dispose of products that may be damaged. Remove all items from shelving and provide a deep cleaning of all surfaces before restocking shelving. Operator to immediately contact pest control operator and increase pest control service as well as send over the most recent pest control service receipts to inspector. Operator to monitor premises for any additional activity.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the presence of some mouse droppings in the lower level food pantry and adjacent hallway dry storage area. Operator to clean up all mouse droppings and provide a deep cleaning of all surfaces before restocking shelving. In addition, operator to monitor premises for any additional activity.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed various shelving in the lower level walk in cooler to be corroded and no longer in a smooth and easily cleanable condition. Remove and replace referenced shelving with new intact shelving as needed.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed the grounds surrounding the exterior dumpster to have old debris. Clean up referenced area and maintain 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.
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 plates and cups in use on site. Discussed the Minneapolis Green to Go ordinance with operator and provided a flyer on acceptable products such as those being recyclable and or compostable. Hennepin County offers grants, signage and technical assistance to licensed businesses. Operator to use up current supply on site and move towards compliant products. Additional information sent out with inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT THE BACK EMPLOYEE KITCHEN HAND SINK. POST APPLICABLE SIGNAGE.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
OBSERVED RAW SHELL EGGS STORED ABOVE A CONTAINER OF READY TO EAT SAUSAGE IN THE BASEMENT WALK IN COOLER. OPERATOR RELOCATED THE RAW SHELL EGGS TO A SHELF BELOW THE CONTAINER OF COOKED SAUSAGE.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED THE CAN OPENER PIERCING BLADE TO HAVE DRIED UP FOOD DEBRIS. OPERATOR SENT THE CAN OPENER TO THE DISHWASHER FOR PROPER WASH, RINSE AND SANITIZING.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
OBSERVED VARIOUS HOOD BAFFLES TO BE DUSTY AND IN NEED OF A THOROUGH CLEANING. CLEAN AND MAINTAIN BAFFLES IN A CLEAN CONDITION.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
OBSERVED A THIN TIP THERMOMETER TO NOT BE PRESENT ON SITE TO MEASURE TEMPERATURES OF THIN MASS FOODS. OBTAIN AND MAINTAIN AN APPLICABLE THERMOMETER 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.