minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
NO MOP SINK AVAILABLE. PROVIDE AN APPROVED FLOOR MOUNTED MOP SINK. CONTACT YOUR HEALTH INSPECTOR OR A PLAN REVIEW INSPECTOR IF YOU HAVE QUESTIONS. NOTE: SUBMIT FOOD PLANS PRIOR THE INSTALLATION OF NEW MOP SINK. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW
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.
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 CUPS MADE OF PAPER WITH PE LINING (PLASTIC) FOR COFFEE. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
NO 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.
FLOOR EPOXY PAINT IS COMING OFF IN SOME AREAS OF HIGH TRAFFIC. SOME CONCRETE IS EXPOSED. REPAIR FLOOR SO CONCRETE UNDERNEATH IS NOT EXPOSED. SEE DOCUMENT ATTACHED FOR GUIDANCE.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
FAUCET AT 3 COMP SINK IS IN DISREPAIR. REPLACE / FIX THIS FAUCET.
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 4626.1080AWater, plumbing, and sewage
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
NO MOP SINK AVAILABLE. PROVIDE AN APPROVED MOP SINK.
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.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
NO MOP SINK AVAILABLE. SUBMIT FOOD PLANS prior THE INSTALLATION OF NEW MOP SINK. SEE APPLICATION ATTACHED HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW
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.
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 CUPS MADE OF PAPER WITH PE LINING (PLASTIC) FOR COFFEE. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED ONIONS STORED DIRECTLY ONTO THE FLOOR. DO NO STORE FOOD ON THE FLOOR. INSTRUCTED PIC TO MOVE FOOD TO SHELVES OR TO BUY SIMILAR SYSTEM AT POTATOES.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED SOME UNNECESSARY ITEMS IN ONE CORNER OF THE STORAGE ROOM. REMOVE ALL UNNECESSARY ITEMS AS THEY MAY CREATE HARBORAGE CONDITIONS FOR PEST.
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 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
OBSERVED LARGE DRYING RACK INSIDE 3RD COMPARTMENT OF THE 3-COMP SINK. REMOVE DRYING RACK FROM THIS BASIN TO ACCOMMODATE FOR 3-STEP CLEANING (WASH, RINSE AND SANITIZE). PROVIDE MORE SHELF SPACE TO DRY OR PUT AWAY PERSONAL DISHES.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
NO 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.
Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
OBSERVE SHAMPOO STORED ABOVE PEDIALYTE, APPLE JUICE AND BABY SNACKS. DO NOT STORE PERSONAL CARE ITEMS OR ANY CHEMICALS ABOVE FOOD.
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.
EPOXY PAINT IS COMING OFF IN SOME AREAS OF HIGH TRAFFIC. SOME CONCRETE IS EXPOSED. REPAIR FLOOR SO CONCRETE UNDERNEATH IS NOT EXPOSED.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
FAUCET AT 3 COMP SINK IS IN DISREPAIR. REPLACE / FIX THIS FAUCET.
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.