Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Discontinue using the back space next to the walk-in cooler for meat preparation, as it does not have the required handwashing 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed a portion of a stove extending past the limits of the kitchen's hood system. Discontinue using the stove.
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.
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
Observed a lack of active managerial control on-site. A Risk Control Plan has been created to address the ongoing issue with improper cooling of TCS foods. The Person In Charge should effectively manage the oversight of TCS foods being cooled down.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Observed an employee using a meat slicer in the back area near the walk-in cooler. This area is not approved for food preparation and does not have an accessible handwashing sink. Discontinue use of the space for food preparation until approved and equipped with a designated hand 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed a small gas stove extending beyond the limits of the hood system. The stove does not fit inside the hood area. This violation has been documented and discussed in previous inspection reports. Discontinue using the stove.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine concentration in the sanitizer bucket higher than 200 ppm. Chlorine concentration must be between 50ppm - 200ppm. Chlorine concentration in the sanitizer bucket was corrected on-site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 tinga chicken stored in the walk-in cooler at 57F. Per conversation with the Person In Charge (PIC), the chicken had been prepared the previous day. The chicken did not cool down within the required cooling times and temperatures. The PIC was instructed to follow proper cooling methods. The chicken was discarded at the time of inspection.
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 Tinga chicken cooling in the walk-in cooler in a large, deep container. The use of a large, deep container prevented the food from properly cooling down within the required timeframes. A conversation was had with the PIC regarding the approved cooling methods. Using smaller, shallow portions to allow for rapid 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.
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
Observed a lack of active managerial control due to ongoing and repeated violations that have not been resolved. The Person In Charge must demonstrate effective management and oversight of food safety and compliance.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Observed meat slicer in dry storage area near walk-in cooler door. Per conversation with the Person In Charge, they mentioned that meat preparation takes place in that area. There is no handwashing sink near meat prep area. Discontinue using area for meat preparation and move to kitchen space or install a handwashing sink that undergoes 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed small gas stove extending past hood. There is enough space for equipment to be moved inside hood. PIC was asked to move stove.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine concentration to be higher than allowed in sanitizer bucket. Chlorine concentration must be between 50ppm - 200ppm. Use chlorine sanitizer test strips as instructed.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths all over kitchen counters. PIC was asked to maintain all in-use cloths in a sanitizer bucket.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed expired license posted on-site. New license has been provided with the report, print and post as instructed.
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.
Observed carne asada cooling in walk-in cooler in large plastic containers. When TCS food is cooling, make sure to separate and place in shallow pans or use another approved cooling method. More information has been provided with the report.
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.
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 black to-go containers being used on-site. Discontinue the use of Styrofoam and black plastic. More Green To Go information has been provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed burner/oven in cookline outside of hood canopy. Submit a plan review request for the extension of hood or discontinue the use of burner/oven.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed burner/oven outside of hood canopy. All cooking equipment should be under the hood exhaust system.
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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed TCS food being stored in a Pepsi Fridge in back room. This is not an approved Ansi or NSF approved refrigerator. Discontinue the use of this Pepsi Fridge for TCS food storage.
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.
Observed meat cooling in walk-in cooler in deep plastic container. Person In Charge was asked to separate food. When cooling, use shallow pans or use methods described during the inspection.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed TCS food in storage mode in reach-in and walk-in cooler uncovered. Cover all food during storage mode to protect it from contamination.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths in different areas of kitchen space. All wet wiping cloths should be stored in sanitizer buckets.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee washing cooking equipment without a sanitizer step. Wash, rinse, and sanitize all 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.
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-go cups on-site. Discontinue the use of Styrofoam, they are not allowed. More information on the Green To Go ordinance has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cooked mushrooms, pepper stuffed with cheese, tomatoes, and other TCS foods holding at 42-44F in Pepsi Fridge. Person In Charge was asked to discontinue using fridge for TCS food cold 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.