Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Designated hand-washing sink still not provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Moldy caulking at a 3-compartment sink and wall juncture still not cleaned. Note: Clean and/ recalk as needed.
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.
The gaps between the 3-compartment sink and wall juncture still not fixed. Note: Secure the sink and caulk to the adjacent wall to eliminate gap.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
The rear exterior exit door still not self-closing. The purchased closing arm found onsite, waiting for installation Note: Provided door closing arm/ device so as to make it self-closing
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times. Note: PIC relocated them for correction
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
Designated hand-washing sink not provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Old mice droppings found on the floor in the back kitchen, inside the front counter, in the utility room and downstairs in the basement. Note: Clean up and get professional pest control service to eliminate evidence of rodent presence
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 4626.0400AFood 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
Date marking missing from the foods prepared onsite such as bowls of meat and vegetables and Beef soup in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the report
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Caulking at a 3-compartment sink and wall juncture is moldy and need cleaning and/ recaulking.
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.
Observed gaps between the 3-compartment sink and wall juncture. Note: Secure the sink and caulk to the adjacent wall to the adjacent wall to eliminate gap.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times. Note: PIC relocated them for correction
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS foods such as Noodle and Pork & chicken stock not held at 41 F. Note: The stock was reheated for hot holding and more ice added for rapid chilling the noodle.
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.
Hand soap missing from the hand sink located next 3-part sink. Note: Provide it as required.
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
No designated hand washing sink provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Old mice droppings found on the floor in the back kitchen, inside the front counter, in the utility room and downstairs in the basement. Note: Clean up and get professional pest control service to eliminate evidence of rodent presence.
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 4626.0400AFood 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
Date marking missing from the foods prepared onsite such as bowls of meat and vegetables and soup in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Caulking at a 3-compartment sink and wall juncture is moldy and need cleaning and/ recaulking.
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.
Observed gaps between the 3-compartment sink and wall juncture. Note: Secure the sink and caulk to the adjacent wall to eliminate gap
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The sanitizer container found to be connected to the machine. But the chlorine sanitizer concentration in mechanical dishwasher found at 0.00 PPM. Adjust it to minimum 50 PPM
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The Chlorine sanitizer container appears presumably connected to the dishwasher machine. But no sanitizer observed being dispensed through the injector. Note: repair/ reservice it
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.
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
Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all time
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 4626.0506AEquipment 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
All refrigerators in use in the basement are household products and did not comply with ANSI certifications. Note: Replace them. PIC stated that they are waiting for delivery.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
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
The facility did not have a Minnesota Department of Health certified food protection manager. Employ a certified food protection manager (CFPM) for the establishment. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
No designated hand washing sink provided at front bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Appropriate chemical test strips (Chlorine) not provided onsite for use. Note: Provide test strips to accurately measure the sanitizer concentration
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 4626.0506AEquipment 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
All refrigerators in the basement are household products and did not comply with ANSI certifications. Note: Replace them
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.
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
Date marking missing from the prepared bowls of meat and vegetables and chicken in the cooler. Note: Date mark all TCS foods prepared and held in the refrigerators for more than 24 hours in the facility. Note: For details, please see the date marking fact sheet provided.
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 4626.0033APermits, training, and postings
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
The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Old mice droppings still observed under shelves and behind the equipment throughout the basement. Note: Clean up and get professional pest control service.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
No designated hand washing sink provided at the bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide as required
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed soup broth cold held at 53 F on the cook line. Note: Per PIC, that is for immediate service and reheat it when customer order. Note: Discontinue this practice. PIC instructed to reheat & keep it hot for immediate service. otherwise, it needs to be cold held in the refrigerator & reheated to order. Soup reheated for hot holding. Note: For details, please see the food safety fact sheet sent 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Chlorine) to accurately measure the sanitizer concentration
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths still stored on the prep tables between use. Others also observed stored in sanitizer bucket without sanitizer. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times
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
Black to go Bowls still in use in the facility. Note: Replace them with the products that comply with the City's Ordinance such as reusables, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed damaged and missing base-coving (at the wall-floor junctures) throughout the basement. Note: 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.
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
The refrigerators in the basement are household products and did not comply with ANSI certifications. Note: Replace them
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.
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
Date marking missing from the prepared bowls of meat and vegetables and chicken in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the report.
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 4626.0033APermits, training, and postings
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
The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Old mice droppings still found in the basement. Note: Clean up and get professional pest control service.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
No designated hand washing sink provided at the bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide as required.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Noodle and soup broth cold held at above 41 F. Soup reheated for hot holding and more ice added to hold Noodle on ice on the service line. Note: For details, please see the food safety fact sheet sent 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Chlorine) to accurately measure the sanitizer concentration
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.
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.
Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
Inspector’s notes
Observed Degreaser in spray bottle and pan detergent sift held on the 3-compartment sink. Note: Store all toxic chemicals away from food and other food contact surfaces and equipment.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Old food residue builds up observed on the can opener. Note: Clean 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.
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 Bowls in use in the facility. Note: Replace them with the products that comply with the City's Ordinance such as reusables, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Damaged base-coving (at the wall-floor junctures) seen throughout the basement. Note: Repair.
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.
Damaged base-coving (at the wall-floor junctures) seen throughout the basement. Note: 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.