Supermarket Latino

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed frozen ROP fish sold individually without proper labeling. Label each unit properly.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

See original report for detailed comments. Discussed with operator. If you want to allow customers to self-serve food from bulk containers you will need a means to wash/rinse/sanitize utensils.

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.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

See original report for full details. You will need to install a 3-compartment sink if you want to repackage TCS foods or allow self-service from bulk containers.

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

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.

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 food must be from approved sources.

Inspector’s notes

Observed gelatin deserts on site that, per operator, were made at home. Discussed with operator that all foods must come from approved sources and food must be made in a commercial kitchen. Observed other food items whose sources could not be confirmed (ROP fish, eggs). Ensure all foods are coming from approved sources and have proper labeling.

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.

Official wording

Discard shell eggs that are not clean and sound, or exceed the restricted egg tolerances.

Inspector’s notes

Operator unable to provide source of eggs during inspection. Ensure all eggs come from an approved source.

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

Label all food packages as required by the law.

Inspector’s notes

Observed several items onsite with no label on them. (portioned/repackaged cheese, ROP Fish, eggs) Ensure all foods offered for sale have complete labels.

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.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

Operator bulk containers for self service, however there is no 3 comp sink on site to properly wash/rinse/sanitize utensils and equipment before restocking. Discontinue selling from bulk containers until a 3 comp sink is installed.

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.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

A 3 compartment sink is necessary if you are going to be selling food from bulk containers for self service by customers. 3 compartment sink is also necessary if you are going to be repackaging TCS foods, like cheese. Contact plan review prior to installing sink.

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

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.

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.