minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed pink mold build-up on beverage gun holder on holder on left as you enter bar - clean and maintain unit in a clean condition. Note: All other gun holders looked good.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Date mark opened containers of salad dressings. Observed opened salad dressings in walk-in cooler were not date marked.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Replace broken faucet handle at handwash sink by dishroom. Note: Faucet scheduled to be repaired this week.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
At the bar observed jar tops being rinsed in handwash sink. Discontinue this practice - handsinks are to be used for handwashing only. Note: Jar tops to be washed, rinsed and sanitized in 3-comp sink or dishmachine.
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.
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
Provide working paper towel dispensers at bar hand sinks.
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 #6 plastic to-go containers (ramekins). These are not recyclable in the City of Minneapolis. The Green to Go ordinance requires that all to-go containers be recyclable or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed tuna in reduced oxygen packaging being thawed in cookline refrigerated drawer. Packaging must be opened to allow oxygen to enter before thawing under refrigeration.
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.
TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.
Inspector’s notes
Observed frozen portions of previously cooked meat being reheated in a small steamtable where water temp was only 122*F. Steamtable was overly packaged with packaged / frozen meat and water temp was only 122*F. Frozen meat to be heated to correct temp within 2 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.
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.