Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
SOME EQUIPMENT HAD BEEN REMOVED OR REPLACED, BUT ESTABLISHMENT STILL HAS SOME NON-ANSI CERTIFIED EQUIPMENT IN PLACE. REPLACE THESE PIECES OF EQUIPMENT WITH ANSI CERTIFIED EQUIPMENT.
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.
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
OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.
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 BLACK PLASTIC LIDS AND PE LINED HOT BEVERAGE TO GO CONTAINERS ON SITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE CONTAINERS WITH A REUSABLE, REYCLABLE OR COMPOSTABLE ALTERNATIVE. FUTURE GREEN TO GO VIOLATIONS MAY TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED SOME DRIED FOOD DEBRIS ON HANDLES AND DOORS OF EQUIPMENT. CLEAN AND MAINTAIN 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
ESTABLISHMENT STILL HAS NON-ANSI CERTIFIED EQUIPMENT IN PLACE SUCH AS DOMESTIC RICE COOKER. REPLACE THESE PIECES OF EQUIPMENT WITH ANSI CERTIFIED EQUIPMENT.
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.
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
OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
OBSERVED RAW PORK STORED ABOVE READY TO EAT RICE BALLS IN LOWER COOLER. PERSON IN CHARGE REARRANGED COOLER AT TIME OF INSPECTION. READY TO EAT FOODS MUST BE STORED BELOW RAW ANIMAL PROTEINS.
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.
criticalCode MN Rule 4626.0050Permits, training, and postings
Official wording
Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Inspector’s notes
PERSON IN CHARGE WAS NOT AWARE THAT FOOD EMPLOYEES WITH VOMITING OR DIARRHEA MUST BE EXCLUDED UNTIL 24 HOURS AFTER LAST SYMPTOM.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
OBSERVED THE ICE SCOOP HANDLE RESTING IN ICE. ENSURE THE HANDLE OF THE SCOOP IS EXTENDING ABOVE THE ICE TO AVOID CONTAMINATION. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
PERSON IN CHARGE WAS UNABLE TO LOCATE TEST KIT FOR SANITIZER. HAVE A TEST KIT FOR THE TYPE OF SANITIZER USED.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
OBSERVED SOME CARDBOARD LINED SHELVES. OBSERVED SHELF WITH HEAVILY DAMAGED CONTACT PAPER. REMOVE CARDBOARD AND CONTACT PAPER. ALL EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE.
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 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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK. PROVIDE A SUPPLY OF PAPER TOWELS AT EACH HANDWASHING SINK.
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.
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 TO-GO CONTAINERS ON SITE THAT WERE NOT REUSABLE, RECYCLABLE OR COMPOSTABLE. SENDING MORE INFORMATION WITH REPORT. REPLACE WITH CONTAINERS THAT MEET THE GREEN TO GO RULES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED FOOD DEBRIS BUILDUP IN MICROWAVE. CLEAN AT LEAST EVERY 24 HOURS.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED DEBRIS BUILSDUP ON SHELVES, INSIDE OF COOLERS AND ON COOLER HANDLES. CLEAN AND MAINTAIN 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED UTENSILS STORED IN HANDWASHING SINK. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. HANDWASHING SINKS SHOULD BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
OBSERVED SOME NON NSF/ANSI EQUIPMENT SUCH AS A HOUSEHOLD RICE COOKER. REPLACE WITH ANSI CERTIFIED EQUIPMENT
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.