minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Approved finishes are still needed in the lower level and will be approved as part of submitted food plan review.
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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
Some freezers are still under sewer lines in the lower level.
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.
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
Plans have been submitted to provide a mop sink in the lower level.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
An 8th pan of raw shell eggs was observed out on the counter top without temperature control. This was larger than a small working portion. Cook put the eggs back in the adjacent refrigerator. Keep raw eggs under mechanical refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
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
Sunny-cooked eggs and cooked ground beef were observed on the counter with no temperature control. Cook stated they had been cooked at 11am and that most of the product would be used up by the end of lunch. Cook also stated that any remaining cooked beef would be put into the refrigerator at that point. This process is not allowed. TCS food must be kept strictly under temperature or time control. Inspector instructed that the full container of cooked ground beef at 130F should be spread out in the refrigerator without a cover to cool safely for later service. Inspector instructed that the smaller portion of cooked ground beef and the sunny-cooked eggs could be kept out using Time As A Public Health Control (TPHC), then discarded at 3pm. Employees understood and Person in Charge completed TPHC paperwork. Be sure that TCS is not just left out at room temperature. It must be either kept in hot-holding at 135F, managed using TPHC and discarded after 4 hours, or safely cooled for later service.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Ventilation hood baffles observed with char and grease build-up. Clean baffles.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is still not a consumer advisory on the online menus informing customers that the sunny side eggs are served undercooked and that there is an increased risk of foodborne illness. On the paper menus in the restaurant, the asterisk next to the egg items and next to the advisory are missing. Add the advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In order to use the basement as a food storage space, approved finishes must be provided on the floor, base cove, walls and ceiling. Proposed finishes will be reviewed and approved during the food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
In the basement level, several freezers are still located under unprotected sewer lines.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
In order to use the basement level as a food storage space, a mop sink must be installed in the lower level. Proposed location of a mop sink will be reviewed and approved during the food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Submit a food plan review to Minneapolis Development Review for the addition of a mop sink and of facility finishes (floor, walls, basecove, ceiling) in the basement level. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is still not a consumer advisory on the menus or online menus informing customers that the sunny side eggs are served undercooked and that there is an increased risk of foodborne illness. Add the advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In order to use the basement as a food storage space, approved finishes must be provided on the floor, base cove, walls and ceiling. Proposed finishes will be reviewed and approved during the food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
In the basement level, several freezers are still located under unprotected sewer lines. The basement was also being used as a location to cool prepared foods. The basement is not finished as a food preparation or food storage space.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
In order to use the basement level as a food storage space, a mop sink must be installed in the lower level. Proposed location of a mop sink will be reviewed and approved during the food plan review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Submit a food plan review to Minneapolis Development Review for the addition of a mop sink and of facility finishes (floor, walls, basecove, ceiling) in the basement level. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed several prepared foods not being effectively cooled. Effective cooling is needed to prevent the risk of bacterial intoxication. In the top of the prep cooler, fish cake salad and bean sprouts were still cooling from preparation a couple hours prior. The prep cooler it for holding cold foods, but is not good at cooling warm foods. Both trays were moved to a nearby refrigerator to speed the cooling the rest of the way to 41F. In the basement, half hotel pans of bulgogi sauce were filled over six inches deep, set out to cool at room temperature. While it is good to keep hot foods uncovered to vent off some heat, foods in deep containers cannot cool effectively. Pans of bulgogi sauce were divided into two, only two inches deep with sauce and moved to a refrigerator to finish cooling to 41F. Train employees to fully cool foods in shallow portions.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was not Employee Illness Log available to record when employees stay out of work with vomiting or diarrhea. A log was provided. Logs can be found and printed at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to Minnesota Department of Health, by calling 1-877-FOOD-ILL.
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
There was not a defined employee illness policy: The Person in Charge could not describe employee illness symptoms of vomiting and diarrhea as symptoms an employee must not come to work with. There was not a policy that would require employees to wait at least 24 hours after symptoms ended to return to work. The Person in Charge must know all parts of the requirement listed in this section of the code. See above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed soiled cardboard below the grill on the cookline. Remove the cardboard.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed two improper dish washing practices in dish room. 1) Items were being washed, sanitized, then rinsed; the 3-compartment sink was set up wrong. 2) A large bowl was being washed in the food prep sink, but not sanitized. All food contact surfaces must be washed, then rinsed, then sanitized. Use the 3-compartment sink.
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
The Person in Charge was not ensuring employees followed good food safety practices regarding food temperatures, effective cooling methods, and proper sanitizing during warewashing.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
At first, the 3-compartment sink sanitizer compartment only had about 50ppm quaternary ammonium in it. The approved range for the product being used is 200-400ppm. Employee mixed in more sanitizer until the concentration was 200ppm. Train employees how much sanitizer solution to mix with how much water to get the right concentration.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
A Certified Food Protection Manager is needed. The process involved taking the class and passing the test, then submitting the class certificate to the Minnesota Department of Health (with an application form and filing fee) to register the certification. Find process information and application form at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Sunny side eggs are served undercooked, so a Consumer Advisory is needed on the menu with a matching asterisk of the menu items that have raw or undercooked: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
In the lower level, where many freezers and refrigerators are located, there are no finishes on the floor, walls and ceiling. Begin planning to provide approved finishes in the areas that food is stored. If finishes are not on schedule to be provided by the end of 2024, discuss extending the timeline with the inspector at next year's routine inspection. Approved finishes include: Floors: quarry tile with integral base cove; poured epoxy resinous floor system with integral base cove; Cementous urethane floor system with integral base cove Walls: Fiberglass Reinforced Plastic (FRP) panels Ceiling: drop ceiling with vinyl tiles; painted sheetrock ceiling; other options that are smooth and easily cleanable
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
In the lower level, several freezers with food are located under unprotected sewer lines. Provide a drop ceiling under the sewer lines, or a suspended trough system under the sewer lines, or relocate the freezers to not be located under the sewer lines.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
In the lower level, where freezers and coolers of food are located, there is no mop sink available. Install a mopsink in the lower level (after submitting a food plan review and having the plan approved).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Because a mop sink is required in the lower level, a food plan review is also required. Find information and the food plan review application form at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.