Routine
Oct 15, 2024
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY THE HEALTH DEPARTMENT. A SAMPLE IS ATTACHED TO THIS REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED OLD ICE-CREAM MACHINE. SAME ITEM WAS LISTED ON LAST REPORT. REMOVE OLD EQUIPMENT THAT IS NO LONGER IN USE.
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.
More about building upkeep issuesOfficial wording
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING”. PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE’S RESTROOM.
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.
More about building upkeep issuesOfficial wording
Have a covered trash can in toilet rooms.
Inspector’s notes
MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Oct 15, 2024 · Original Source