Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen, and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer hand sink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station hand sink would not be a good option for kitchen staff to use anyway as it is around two corners. Another hand sink must be added, after its location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional hand sink, submit a Food Plan Review application to Minneapolis Development Review.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed containers on the floor of the walk-in freezer. Ensure that food is stored at least 6 inches above the floor.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen, and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer hand sink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station hand sink would not be a good option for kitchen staff to use anyway as it is around two corners. Another hand sink must be added, after its location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional hand sink, submit a Food Plan Review application to Minneapolis Development Review.
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
Observed cold TCS foods that were above 41F: 1) A veggie broth in a large pot on the ground in the front prep area that the PIC indicated was left out from the night before. Broth was discarded. 2) Fried tofu at 49F in prep cooler #1, likely put into the unit while still warm. Discarded. 3) Raw fish at 44F and raw chicken at 45F in prep cooler #2. PIC began troubleshooting to reduce temperature setting. 5) Pork oil at 69F on counter near cookline; reportedly for cooks to make their own lunch. Discarded. Keep employee food in designated area of walk in cooler. Keep all TCS foods at 41F or below. Recommend daily checklist for Person in Charge to check 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.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Grease accumulated in the hood was dripping down the canopy and being blocked by a piece of cardboard from dipping onto surfaces below. Clean grease off of the hood canopy. Cardboard was removed.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed containers stored on the floor of the walk-in cooler and walk-in freezer. The quantity of food looks to exceed the capacity of the shelving in the walk-ins. Ensure that food is stored at least 6 inches above the floor.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Upon request, no employee illness log (digital or physical) was available. During inspection, PIC printed an employee illness log. Use the employee illness log to record reports of employee illness especially pertaining to foodborne illness symptoms, such as vomiting and diarrhea.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
1) Observed floor under the wok station to be heavily soiled with grease. Increase cleaning frequency to prevent this area from being visibly soiled with debris or grease buildup. 2) Clean floors under the takeout container rack in the hall outside of kitchen and other shelving units. Keep these areas clean of debris to best track pest 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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed two wooden tree trunk cutting boards with large grooves. These should be removed from the restaurant and replaced with cutting boards that can be properly cleaned and sanitized.
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 hood baffles to be soiled with grease and char buildup. Clean the baffles more frequently to enable the hood to process grease as it should.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review. Inspector can provide further information on the application and process at any time.
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.
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
A portion of roasted pork in the countertop hot well was observed at 124F, because it was not in contact with the hot sides or bottom of the well. Person in Charge agreed that as a mitigation, the pork would be discarded at 3pm if it was not all served. Hot hold all TCS foods at 135F or above 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.
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 two tubs of frozen chicken set out to thaw at room temperature by the prep sink. Chicken was still frozen. Employees moved the tubs to the cooler to thaw. Train employees to use one of the methods listed above to safely thaw frozen foods. A second citation is not being issued for this violation because the food was still frozen and employees moved it to the 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.
Observed cooked chicken cooling at room temperature on the back shelves. Although the chicken was spread out thin on a sheet tray (which is good!), it was not put into the cooler soon enough. Foods cannot cool all the way at room temperature. The tray of cooling chicken was moved to the cooler and left uncovered to finish cooling. Train employees to cool foods with this effective method: Spread the food out on a tray or shallow pan with the food no deeper than 2 inches. Keep the food uncovered and place the tray or shallow pan into the 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.
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
Many containers of prepared TCS foods were again observed in the walk in cooler without date marks. All prepared TCS foods which could be used for more than 24 hours must be marked with the date of preparation.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Some equipment surfaces were still observed dirty with grease and food debris. For instance, the back metal shelving unit is covered in grease and food debris. Clean this shelving unit and keep it 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors are still quite dirty with grease and food debris under cooking 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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Bowls are still being stored on the floor under front shelving where they get dirty from splash.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
In the back of the kitchen, dirty gloves, aprons and employee items were hanging on the back shelf above where chicken was set. Do not hang or store food on the back shelving unit. This shelf can be used for gloves, aprons and other items as long as food is not stored on it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
At 1pm, cooked chicken was observed to have cooled to 77F on a tray in the back of the kitchen. Based on discussion and prior knowledge, the chicken had likely been cooked two hours prior (just before opening) and had cooled to 135F about an hour and a half prior. The chicken was left out at room temperature on the back shelf and would not have cooled all the way to 70F because the air temperature in the kitchen was above 70F. This chicken would have failed the safe cooling requirements listed above. However, the chicken was placed uncovered in the walk-in cooler as soon as the inspection began to speed its cooling.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Numerous foods were observed in containers on the floor, primarily because a delivery had just come in. Employees moved foods to shelves as they were able.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review. Inspector can provide further information on the application and process at any time.
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.
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
Roasted pork in a hot hold unit was observed at 100F. Employee found that the unit was not plugged in. Pork was discarded.
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
These TCS foods were left outside of mechanical refrigeration: 1. Raw beef was in standing water in the prep sink at temperatures of 45F. This raw product was salvaged by spreading the beef out on several sheet trays and putting trays into the walk-in cooler to chill. 2. Basting marinade in a large pot was set on the floor in the front of kitchen. The marinade was at room temperature of 75F. Discarded. 3. Based on observation of fresh splash and blood pooled on the catch-pan on the bottom shelf in the back of kitchen, and based on discussion that all roasted duck cooked that day had been sold, it is clear that raw, marinated ducks were again hung out at room temperature. 4. Pooled raw eggs were observed in a pan on a cart near the cookline, at 65F. Eggs were discarded. A citation for improper cold-holding is being issued. The initial amount will be $200 if paid on time. If the citation must be issued again, that amount will be an additional $400. Citations double each time they must be issued.
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 make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Person in Charge was not ensuring employees keep all TCS foods under temperature control. Person in Charge was not ensuring employees thaw foods properly to maintain temperature control.
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.
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 six large containers of frozen meats thawing at room temperature. One of the containers had raw beef which was already completely thawed and in standing water at a temperature of 45F. This is not approved thawing. Frozen food must be thawed under refrigeration, or under cold running water. A citation for improper thawing is being issued. The initial amount will be $200 if paid on time. If the citation must be issued again, that amount will be an additional $400. Citations double each time they must be issued.
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.
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
Many containers of prepared TCS foods were again observed in the walk in cooler without date marks. All prepared TCS foods which could be used for more than 24 hours must be marked with the date of preparation.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Although some cleaning has taken place, many pieces of equipment, especially cooking equipment, are still dirty with grease and food debris build-up. Clean 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Although some cleaning has taken place, floors are still exceptionally dirty with grease and food debris under cooking equipment. Clean the floor and walls thoroughly.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Bowls are still being stored on the floor under front shelving where they get dirty from splash.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
In the back of the kitchen, dirty gloves, aprons and employee items were hanging on the back shelf opposite the hand sink. It was clear from the blood and splash on the catch tray below that raw ducks had again been hung on the lower shelf. Do not hang or store food on the back shelving unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Basting marinade was again observed in a large bucket on the floor.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review. Inspector can provide further information on the application and process at any time.
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.
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
Three small bowls of prepared foods were observed set out on the countertop near the cookline. The bowls were warm to the touch. No temperature was taken as employees removed bowls and inspector was not able to determine where they were moved to. Keep all hot TCS foods at 135F or above in hot holding units.
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
Many TCS foods which had previously been kept out at room temperature were now located in the newly purchased countertop cooler. This is an important improvement. However, there were still a few TCS foods observed above 41F: 1. Tripe was in standing water in the prep sink at temperatures of 58F and 60F. This raw product was salvaged by spreading the tripe out on several sheet trays, covering with ice (temporarily) and putting trays into the walk-in cooler to rapidly chill. 2. Basting marinade in a large pot was set on the floor in the front of kitchen. The marinade was at room temperature of 75F. Discarded. 3. Four raw, marinated ducks were at temperatures of 64F and 65F at 1:40pm - twenty minutes after the inspection began. Based on observation and discussion, the ducks had been hung on the rack in the back of the kitchen with a fan blowing on them for an unknown amount of time and had been moved to the walk in cooler when the inspector arrived. Ducks were discard in halves in garbage can with chemical sanitizer poured overtop. 4. In the new countertop cooler, TCS foods were above 41F - probably because the new unit had been set up incorrectly. Egg rolls were 45F; garlic in oil was 51F; raw bean sprouts were 49F. Person in Charge began correcting set-up of the cooler with the intent of verifying correct temperatures within an hour.
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 make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Person in Charge was not actively overseeing food safety practices of employees - especially regarding temperatures of TCS foods - until the inspection began and violations were discussed.
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.
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
A large amount of raw tripe (two delivery boxes-worth) was observed in the prep sink in standing water. Person in Charge stated the tripe had been put in the water to thaw. This is not an approved method of thawing frozen foods. Thaw frozen foods in the cooler or under cold, running water.
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.
No cooling of cooked foods was observed during this inspection. Previously, the roasted duck and roasted pork had been observed without effective cooling methods in use. This is not currently a violation. Future inspections will look at cooling methods. Reminder: To effectively cool roasted duck and pork, monitor the temperatures closely during the hour they are first set out at room temperature for cutting. As soon as the temperatures start getting close to 135F, cut the ducks in half, and the pork to no thicker than 2 inches. Place the duck and pork on trays or shallow pans, uncovered, into the cooler. Keep them uncovered until fully cooled (41F or less).
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.
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
Many containers of prepared TCS foods were again observed in the walk in cooler without date marks. All prepared TCS foods which could be used for more than 24 hours must be marked with the date of preparation.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Although some cleaning has taken place, many pieces of equipment, especially cooking equipment, are still dirty with grease and food debris build-up. Clean 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Although some cleaning has taken place, floors are still exceptionally dirty with grease and food debris under cooking equipment. Clean the floor and walls thoroughly.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Bowls are still being stored on the floor under front shelving where they get dirty from splash. The back shelf was again splashed with marinating liquid and blood from hanging raw ducks.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
In the back of the kitchen, dirty gloves, aprons and employee items were hanging on a shelf above food containers. Provide a designated spot to store employee items, away from food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
One additional cooler - a countertop model - has been purchased and put into use. Because cold-holding violations are still being observed, the Person in Charge may find that a second countertop cooler is needed to provide effective temperature control of TCS foods.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees changing gloves without washing hands. During the inspection, no employees were observed to wash their hands until Inspector asked Person in Charge to have them all pause in their duties and wash hands. Train employees to wash their hands at the times required above.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed several delivery boxes of food set directly on the floor in the back of the kitchen; employees moved most boxes to shelves as the inspection inspection began. A box of peeled garlic remained on the floor in the back of the kitchen. A large pot of basting marinade remained on the floor in the front prep area. Store all food on shelves or other equipment at least 6 inches off the floor.
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
The curtain hanging on the door of the kitchen is in bad condition and dirty. Remove or replace it. Provide additional curtains so they can be switched out regularly for laundering.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The back handsink (the only one in the kitchen) was again blocked by a meat slicer and a floor fan. Person in Charge initially said there was nowhere else for the slicer and the fan to go, but later directed employees to move them.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 steamed rice noodles in a bag on the cart by the door, with no temperature control. Observed roasted pork in front prep area on cutting board, with no temperature control. Keep hot TCS foods at 135F or above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Dozens of TCS foods which should have been being cold-held under mechanical refrigeration were being left out. See the list of TCS foods above. Additionally, based on discussion, raw ducks are marinated at room temperature then hung to dry from the back set of shelves with a floor fan blowing on them. This is not allowed. Marinating and marinated ducks must be kept under mechanical refrigeration. Several items were moved to the walk-in cooler. Ice was added to some of those containers to provide more rapid cooling. Raw sprouts, cut lettuce, tofu and several prepared TCS foods were discarded. Citations will be issued, and possible emergency closure enacted for further observation of this violation with multiple food items.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Person in Charge was not actively overseeing food safety practices of employees - especially regarding hot holding and cold holding TCS foods at required temperatures.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
More than a dozen containers of raw, frozen meats were observed thawing at room temperature. This is not an approved method for thawing. Use one of the approved methods listed above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Ducks were observed being left hanging at room temperature for over three hours to cool. This is not an effective method for safe cooling. Inspector and Person in Charge discussed a method for safe cooling: 1) Hang roasted ducks in the front display area to cool (and cut from for service) for about 30 minutes. 2) Begin taking regular temperature of ducks until they cool close to 135F. 3) Around 135F, cut the ducks in half and spread on sheet trays so the halves are not touching 4) Immediately move the sheet trays to the cooler. 5) Do not cover until the ducks are fully cooled to 41F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Numerous prepared TCS foods that were clearly in use for more than 24 hours were again observed without date marks. Date mark these items, consistently.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Many pieces of equipment, especially cooking equipment, were dirty with grease and food debris build-up. The back shelf was splashed with marinating liquid and blood from hanging raw ducks. Clean equipment, and keep it clean.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
In the back of the kitchen, dirty gloves, aprons and employee items were hanging on a shelf above food containers Store these items separate from food storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
There is not currently enough mechanical refrigeration present in this kitchen. Add additional mechanical refrigeration that carries NSF or equivalent certification.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees changing gloves without washing hands and one employee putting gloves on to cut cooked duck without first washing hands. During the entire inspection, no employees were observed to wash their hands. Train employees to wash their hands at the times required above.
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.
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
Whole roasted ducks which had been hung up at room temperature shortly after 11:00am. A half duck was observed at 87F at 1:50pm. A whole duck was observed at 105F at 1:55pm. It is not known exactly what time the ducks reached 135F, because temperatures were not taken and cooling was not monitored. It is highly likely that the ducks had already been in the temperature danger zone for more than two hours without reaching 70F. With no Person in Charge present, Inspector directed that ducks be discarded to prevent bacterial intoxication. Employees rather moved ducks to a container in the back of the walk-in cooler, and later brought one to the oven for partial reheating and service. At that time, the Person in Charge had arrived, and directed that the ducks be discarded for safety.
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 4626.0235A(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
On the back set of shelves, multiple containers of raw proteins were being stored on lower shelves where raw duck are routinely hung to air dry as a fan blows on them. A large amount of splash was present in a catch pan on the bottom shelf. This can result in cross-contamination between species of protein which have different required cook-temperatures. Discontinue using this shelf for thawing all frozen foods. Discontinue all hanging of raw, marinated duck on this shelf. If the duck cannot be prepared by keeping it under refrigeration, remove it from the menu. Citations will be issued for further observation of this violation.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed multiple delivery boxes of food set directly on the floor in the back of the kitchen while thawing. Store all food on shelves or other equipment at least 6 inches off the floor.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Based on discussion, the equipment (cutting boards and knives) in the front prep area where roasted duck and roasted pork are cut was only being cleaned daily. This equipment touches TCS foods and must be cleaned at least every four hours.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Significant streams of grease were observed running down the inside of the hood and dripping onto equipment below. Clean the hood canopy. Have the ventilation system serviced if needed.
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.
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
The curtain hanging on the door of the kitchen is in bad condition and dirty. Remove or replace it. Provide additional curtains so they can be switched out regularly for laundering.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Multiple fly strips are hung in the back food prep area. Put fly strips in areas away from food.
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There was no Person in Charge present when the inspection began. Employees were unable to answer questions, even with a front of house employee interpreting. Employees who were told to discard roasted duck for safety did not - but rather put the ducks in a container in the back of the walk-in cooler. One employee then brought the duck to the oven to partially reheat when told again to discard the duck for safety. The owner arrived about 35 minutes after employees called him. At all times the restaurant is in operation, someone must be designated as a Person in Charge with appropriate food safety training. The CFPM / owner can train other employee(s) to work as the Person in Charge.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review.
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.
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 several hot TCS foods left out of temperature control in the kitchen: steamed rice noodles in a bag on the cart by the kitchen door; cooked beef in a hotel pan in the front prep area. Items were moved to hot-holding.
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
Observed many TCS foods that must be held cold out of mechanical refrigeration throughout the kitchen: 1) Fried pork and egg rolls staged on cart in kitchen entry 2) multiple sauces set on shelves without temperature control 3) Raw duck in walk-in cooler was recently moved from "drying" at room temperature 4) Basting marinade in pot on floor in front prep area 5) Raw ducks left to thaw in standing water had come to a temperatures of 76F. Basting marinade and ducks were discarded. Other TCS foods were moved to coolers as able.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The kitchen handsink was completely blocked with items in the sink and stacked in front of the sink. Employees were directed to clear the 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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Person in Charge was not actively overseeing food safety practices of employees - especially regarding hot holding and cold holding TCS foods at required temperatures.
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.
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
Raw ducks were being thawed in standing water. This is not an approved method for thawing. Use one of the approved methods listed above.
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.
Cooked pork and cooked ducks were observed in the front prep area cooling at room temperature for too long. After initially venting heat, and coming down to 135F, cooked foods should be put into mechanical refrigeration. The most effective method is to put the cooked foods in shallow pans, with food no deeper or thicker than two inches and put them uncovered, into the walk-in cooler. Person in Charge directed employees to follow that method and ducks and pork were put away to finish cooling effectively.
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.
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
Numerous Prepared TCS foods that were clearly in use for more than 24 hours were observed not date-marked. Date-mark these items, consistently.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Many pieces of equipment, especially cooking equipment, were dirty with grease and food debris build-up. Clean 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors, especially under cooking equipment are exceptionally dirty with grease build-up, food debris and dirt. Clean the physical facilities.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed bowls and service containers stored on the floor in the front prep area, where where they are being splashed and getting dusty. Move bowls and service containers to clean locations at least six inches above floor.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
In the back of the kitchen, dirty gloves, aprons and employee items were hanging on a shelf above food containers Store these items separate from food storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
There is not sufficient mechanical refrigeration available in the restaurant for the volume of food being produced. The same as last year, numerous TCS foods were observed brought out of the walk-in cooler for lunch service and set on carts, speed racks and shelves without temperature control. Additionally, foods are observed thawing at room temperature, drying from basting at room temperature, and cooling at room temperature because there is not enough mechanical refrigeration equipment. Add sufficient mechanical refrigeration. This could be planned out during a food plan review which has already been ordered for the addition of a hand sink.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees changing gloves without washing hands and washing gloves off with running water instead of washing their hands. During the entire inspection, no employees were observed to wash their hands. Train employees to wash their hands at the times required above.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review. More information will be provided by email.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 no date marking system in place for prepared TCS foods. Not all prepared foods are used in one day. Develop and use an effective date marking system.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed sections of floor and walls to be dirty with some splash, and food debris. Observed the floor under the woks to be excessively dirty with grease, food and soil build-up. Clean the floor and walls, including under the woks, thoroughly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Many equipment surfaces were observed dirty with splash and food debris build-up, including cooler doors and handles and the shelves in the walk-in cooler. Clean all equipment surfaces.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Person in charge was not actively overseeing food safety practices of employees.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 several hot TCS foods left out of temperature control in the kitchen: 1) cooked rice in a large bowl on a speed rack by the cookline - 112F 2) steamed rice noodles in a bag on the cart by the kitchen door - 95 3) cooked pork on a cutting board in the front display/cutting station - 84F 4) cooked duck hanging and on a cutting board in the front display station - 109 Person in charge reported that cooked duck and pork are only served for two hours. However, it was not clear from discussion how employees were using "Time as a Public Health Control" for the duck and pork. Further observation of hot TCS foods out of temperature control (and without effective Time control) will result in citations (fines), and further administrative action.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed many TCS foods that must be held cold out of mechanical refrigeration throughout the kitchen: 1) six raw ducks and a large amount of raw chicken in standing water in the prep sink - 53F to 64F 2) raw animal proteins on a speed rack by the cookline (ice is not allowed instead of refrigeration) 3) raw ground pork in a large tub left out after grinding - 68F 4) fried chicken (previously in the cooler) staged on a cart for lunch service - 56F 5) wantons staged on a cart for lunch service - 58F 6) garlic in oil on the spice cart - 78F Further observation of TCS foods out of proper refrigeration will result in citations (fines), and further administrative action.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
If cooked duck and pork will be managed using time, instead of temperature control, complete a "Time as a Public Health Control form" describing how that time will be tracked and when remaining portions will be discarded. Train staff on the process and post the form near the front display/cutting station. A "Time as a Public Health Control" form will be sent with this report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Discontinue allowing food employees to touch ready-to-eat food with their bare hands until proper written procedures are developed, followed and maintained.
Inspector’s notes
Employees were using bowls without handles to scoop up ready to eat food, such as cooked rice. Bowl were replaced with scoops with handles and with spoons. Also, an employee used bare hands to add green onion and dried pepper to top of bowl of soup. Discontinue all bare hand contact with ready-to-eat foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Two fly tape traps were hung in the dish and food preparation area. Move these traps to other parts of the facility.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The only hand sink in the kitchen (far back of kitchen) was blocked. The sink will filled up with used gloves, trays and debris. The sink was also blocked fully by an employee grinding pork; his equipment set-up fully blocked access to get to the sink. Also the handsink in the server station was observed being used by an employee to wash out his personal beverage cup. Keep hand sinks accessible at all times and use them only for washing hands. Further observation of blocked hand sinks will result in citations (fines).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink for the entire kitchen and it is located at the very back, about sixty feet from the front display/cutting station. There is a nearer handsink outside the kitchen in the server station. Neither sink is close enough to the front food preparation area and the server station handsink would not be a good option for kitchen staff to use anyway as it is around two corners. Another handsink must be added, after it's location is approved in a food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Before adding an additional handsink, submit a Food Plan Review application to Minneapolis Development Review. More information will be provided by email.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Person in charge did not know that employees staying out of work with vomiting or diarrhea may not return until at least 24 hours after symptoms end.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 six raw ducks and a large amount of raw chicken left in standing water in prep sink to thaw. Water was at 64F. Discontinue thawing animal proteins in standing water. Use an approved method listed above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Based on discussion of the observed violations with the Person in Charge (PIC), the PIC did not know the risks of TCS foods being left in the Temperature Danger Zone. The PIC did not know that even if prepared foods like fried chicken, roasted duck, roasted pork and egg rolls are reheated before service, they can still make customers sick by Bacterial Intoxication if they are left in the temperature danger zone. The bacterial toxins that grow in prepared foods when they are temperature-abused are not destroyed by recooking or reheating.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees changing gloves and changing tasks without washing their hands. In fact, throughout the entire inspection, no food employee was observed to wash their hands at all. Train employees to wash their hands at the times required. See above. Further observation of failure to wash hands will result in citations (fines).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.