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 to go containers and black ramekins. Referenced items are not compliant with the Minneapolis Green to Go packaging ordinance. Operator removed all items from the premise during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed through discussion with the person in charge that an employee illness log is not present. Discussed requirements of maintaining an employee illness log on site at all times to record ill employees. An example of an employee illness log is being sent with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
OBSERVED THE FOLLOWING: 1) SANITIZER BUCKET WAS > 400 PPM QUATERNARY AMMONIUM. 2) THREE COMPARTMENT SINK WAS > 400 PPM QUATERNARY AMMONIUM. WORKED WITH OPERATOR TO CORRECT THE SANITIZER SOLUTION TO THE MANUFACTURER'S SPECIFICATIONS EFFICACY LEVEL OF 200 - 400 PPM. FINAL READINGS WERE AT 200 PPM FOR THE REMADE SANITIZER BUCKET AND THREE COMPARTMENT SINK. GOING FORWARD, MONITOR SANITIZER CONCENTRATION WITH THE APPLICABLE ON SITE TEST STRIPS AND MAINTAIN BETWEEN 200 - 400 PPM AT ALL TIMES.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED VARIOUS KNIVES HUNG ON THE MAGNETIC STRIP TO HAVE DRIED UP FOOD DEBRIS. MAINTAIN ALL FOOD CONTACT SURFACES CLEAN TO SIGHT AND TOUCH.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED THE INTERIOR CAVITY OF THE MICROWAVE IN NEED OF A GOOD CLEANING. MAINTAIN CLEAN.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
OBSERVED THE BUSINESS FOOD LICENSE TO NOT BE POSTED. POST LICENSE.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. PROVIDED BELOW IS THE STATE WEBSITE WITH APPLICABLE INFORMATION ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/index.html UPON COMPLETION OF OBTAINING A STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, POST STATE CFPM CERTIFICATE ON THE PREMISES.
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.