Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed (hot-brined) pickled onions made 8 days prior still in use in prep cooler. Chef discarded pickled onions. Discard prepared TCS foods seven days after preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 #6 black plastic cup lids in use at the bar. These are not compostable or recyclable. Replace with compostable or recyclable options. See Minneapolis Green To Go information: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a sign at the hand sinks to remind employees to wash there hands there.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Grilled chicken was observed in the Alto Sham at only 110F - having been left out of temperature control after cooking about an hour before. The chicken was returned to the oven and reheated to over 165, then placed back into hot 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Initially, there were no paper towels available at the front handsink in the Martes Tacos stall 6. Towels were provided.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed utensils stored in sanitizer buckets. All were removed and sent to dish room. Discontinue this practice.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
In the bar, both hand sinks were being used as dump sinks. Bar tender removed the straining trays. Person in Charge will label the far right and far left sinks as hand sinks designated for hand washing only.
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.