Smart Restaurant & Cafeteria LLC

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed spaghetti inside refrigerator covered while in cooling mode. Instructed to uncover and always keep food uncovered while in cooling mode, until 41 degrees is reached.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed floors soiled and in need of cleaning in kitchen and dry storage area. Clean and maintain.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the following non-food contact surfaces with build up and in need of cleaning: 1. Exterior of dry storage containers. 2. Shelves in kitchen Clean and maintain.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Missing chlorine test kit. Obtain.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

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

Measured chicken (see temps above) below 135 degrees inside oven. Chicken was cooked less than 30 minutes ago per operator. Instructed to increase temperature on oven and ensure it is hot enough before using as a hot holding unit. Instructed to reheat to 165 degrees and hot hold at 135 degrees.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

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 styrofoam to container on site. These are not allowed per Minneapolis ordinance. Discontinue use and obtain compostable or recyclable to go containers and cups.

In plain English

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

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

No CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed the hood and filters extremely soiled. Remove and 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.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed the rear handsink blocked by several large dishes and a board. Remove all items on top of and in front of the handsink. Maintain clear.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

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

Observed a large container of red sauce inside the reachin cooler from 12 hours prior at 71F. This was discussed and the item was tossed.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed a large 18' pot with red sauce cooling for 12 hours inside a reachin at 71F. Use 3" hotel pans or ice to cool the product within the timeframe.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

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

Inspector’s notes

Observed tcs foods within the small prep at 50F. This was discussed and the food items were moved.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the small prep at 51F. This was discussed. Fix and maintain the equipment to hold at 41F or below.

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.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

White styrofoam was observed being used for all takeout. Provide compostable containers for takeout.

In plain English

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

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observedf no soap at front handsink. This was discussed and corrected onsite.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Observed no towel supply at the rear handsink. This was discussed and towels were brought in.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Observed no paper disposable towel supply at either handsinks; only napkins. Provide and maintain a sturdy form of paper towels.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good 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.

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Keep the plumbing system in good repair.

In plain English

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

Official wording

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

There is no CFPM employed here. Obtain class information/location at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Observed large white styrofoam being used for takeout. Use the enclosed information to obtain the correct containers.

In plain English

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

Official wording

Maintain raw animal foods that are cooked using a noncontinuous cooking process and cooled according to part 4626.0349B, frozen or at or below 41 degrees F (5 degrees C).

Inspector’s notes

Observed brown rice, tomatos and cut greens at 43F, within the prep cooler top portion. Maintain the protiens at or aroiund 38 so that there is room for error when coolers are being used the most.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

Observed no handsink at the front coffee/snack prep area. Install a handsink at the front of the house. The installation shall require a licensed plumber and plumbing permits.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed the first handsink with a broken hot water facucet. Fix and maintain the plumbing parts of the sink. Observed the drain on the mopsink plugged and unable to dreain. Fix the clog and maintiain clear.

In plain English

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

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Observed no paper towels supplied at the rear handsink and the restrooms.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed several ceiling panals cracked and/or broken.

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.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed no handsoap at the rear handsink.

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.