Thai Curry LLC

Official Wording

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

Observed mouse feces in basement area. Ensure pests are controlled.

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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

Observed overhead lights in food prep areas were missing covers. Ensure all lights are covered or protected.

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

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

Inspector’s Notes

Observed food in prep-cooler 1 was being kept on ice. All time/temperature controlled for safety (TCS) foods were at or below 41F. Ensure all cold-holding TCS foods are kept under mechanical refrigeration. Discussed with PIC about moving TCS foods to the working prep cooler, and keeping the non-TCS food to the non-working refrigeration unit.

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 prep cooler was not working at time of inspection. Ensure all equipment is maintained in good repair.

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

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed red curry cooling on counter in a deep pot. Food was over 8 inches thick. Ensure when cooling time/temperature controlled for safety foods an effective cooling method is used. At time of inspection PIC moved the curry to a large container, keeping the food no more than 2 inches thick and placed in the cooler.

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

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s Notes

Observed Reduced Oxygen Packaged (ROP) salmon thawing in cooler while sealed in package. Ensure when thawing fish in ROP packaging, fish is removed from the package before thawing. At time of inspection PIC removed from package.

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 non-food contact equipment surfaces clean.

Inspector’s Notes

Observed hood filters with excess grease. Observed reach in freezer with food debris on bottom. Ensure non-food contact surfaces are maintained 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

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

Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

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

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Observed personal food items stored with retail food items. Discussed placing personal items in a separate, and labeled area. Ensure personal items are stored properly.

In Plain English

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

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

Observed lighting throughout facility missing light covers. Ensure lighting is covered in food prep areas.

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

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s Notes

Observed dead mouse in basement. Ensure dead pests are removed immediately to prevent attracting other pests.

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.

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

Observed bulk food packages stored on pallets in basement. Ensure food is stored at least six inches above the ground.

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

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 plastic to-go containers for take out food. Ensure all to-go food containers meet the Minneapolis Green To-Go ordinance, of being compostable, recyclable (#1, #2, or #5, non-black plastic), or reusable.

In Plain English

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

Official Wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Observed personal food stored in walk-in. Ensure personal items are stored separately, and labeled from retail food.

In Plain English

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

Official Wording

Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

Inspector’s Notes

Observed container of water with in use rice paddles at 73F. Ensure in-use utensils are stored in an approved manner: on a clean and sanitized surface, in water at 135F and above, or in the food with the handle out.

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 green curry, cooked one hour before inspection, thickly stacked in container in walk-in. Discussed cooling methods with PIC. At time of inspection PIC put food into separate containers and food was no more than 2 inches thick. Ensure cooling is being done quickly and using an approved method to prevent pathogen growth.

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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed mouse droppings in basement. Ensure pests are monitored. Discussed pest control with PIC. Nothing observed upstairs. Ensure pest activity is monitored and a certified pest operator is providing pest control.

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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

Observed missing light shields in dish washing area.

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

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

Inspector’s Notes

Registered the temperature of eggs stored at room temperature at 54*F. Discussed proper cold holding with the operator and instructed him to store eggs properly.

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

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

Observed cell phone on top of prep table. Discussed personal belongings

In Plain English

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

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Registered chlorine concentration lower than 50 ppm inside sanitizer bucket. Corrected on-site to 100ppm.

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

Protect food from cross-contamination by using packages or covered containers.

Inspector’s Notes

Observed green curry stored uncovered inside walk-in cooler and cold holding unit. Discussed food contamination with operator.

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

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

Inspector’s Notes

Observed scoop stored inside hand washing sink. Moved at the time of inspection.

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

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 cardboard box on top of shelving inside walk-in cooler, prep cooler and dry storage shelving.

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

Provide a protective shield or an adequate separation distance to protect food and food preparation areas from customer contamination for the special event stand.

Inspector’s Notes

Observed missing light shield panel above the kitchen.

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.