Routine
Dec 19, 2024
Official score: 98 · Understand this area’s scale
1 recorded violation
Official wording
Provide an approved 3-compartment sink or mechanical warewashing machine in a separate licensed facility or have an agreement with a licensed facility where utensils and multiuse equipment for a food cart that does not have a 3-compartment sink can be washed, rinsed and sanitized.
Inspector’s notes
Business wine tastes onsite, but there is no 3-compartment sink for the business to wash, rinse, and sanitize dishes after use. Install a 3-compartment sink. Prior to any installation, submit a food plan review to the Health department. There is a 2-compartment sink, and a bucket is used to create another compartment to wash, rinse, and sanitize dishes—this is a temporary method. Install a 3-compartment sink.
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.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Dec 19, 2024 · Original Source