Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed baking tray covering/blocking handwashing sink. Person in charge removed the baking tray. Corrected on site.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing signage at handwashing sink. Person in charge printed and posted a handwashing signage at handwashing sink during inspection. Corrected on site.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no certified food protection manager certificate posted on the truck. Post the certified food protection manager certificate as required.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Several food items were observed in the temperature danger zone - reportedly from staging at room temperature during set-up. See temperatures above. Train staff to plug the trailer refrigeration units in early during set up, to not bring out cold food until the refrigeration units are cold, and to not stage TCS foods out at room temp for any longer than necessary.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was blocked by a five gallon bucket. Keep the handsink free for employees use at all times.
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 4626.1015Water, plumbing, and sewage
Official wording
The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
Inspector’s notes
The truck was in operation with no water in the clean water tank that supplies the handsink. Based on discussion, an external cap/hose to the tank had been stolen. Instead of replacing it so the water tank could be filled and used as intended, a five gallon bucket of water was set up near the handsink. This is not allowed on a licensed Minneapolis food truck or trailer. The trailer did not open for service until staff were able to begin filling the clean water tank.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
A copy of the current license was not available on the truck and the mobile decal sticker was not posted. Find the mobile decal sticker and adhere it to trailer.
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.
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
A large container of green salsa was date-marked 6/1 but was still in use - meaning it would be past its seven day use-by date. Manager spoke with restaurant staff who stated it was made only two days before but right date-mark was not 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS cold held foods above maximum temperature requirements. All TCS cold held foods must be kept at a temperature of 41 degrees (F) or below.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed items stored/held in handwashing sink. Handwashing sinks must be unobstructed at all times and used for the sole purpose of handwashing.
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 4626.1015Water, plumbing, and sewage
Official wording
The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
Inspector’s notes
Observed a near complete empty water tank on food truck. Water tanks must maintain water supply for the duration of the service period. Maintain water supply for handwashing sinks and other facility needs. Operators were instructed to replenish the water tank immediately.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.