Have enough handwashing sinks for convenient use by employees.
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.
minorCode MN Rule 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
The pressure gauge of the hot-temp dish machine is still not properly working and outside of the range specified on the machine manufacturer’s data plate. Informed the chef and MOD to ensure they service or replace the gauge so that it accurately monitors the flow pressure of the machine.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed that the temperature gauge for the wash cycle of the main dish machine was not functioning properly. The chef and MOD were informed and advised to service or replace the gauge to ensure proper operation during use.
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.
A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese on site.
Inspector’s notes
Observed vacuum-packaged cheese stored in the walk-in cooler. Informed the Chef and Manager on Duty (MOD) that they must discontinue vacuum-sealing such products until they submit a Hazard Analysis Critical Control Point (HACCP) plan and receive approval from the City of Minneapolis Health Department for these processes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed vacuum-packaged cooked ribs stored in the walk-in cooler. Informed the Chef and Manager on Duty (MOD) that they must discontinue vacuum-sealing such products until they submit a Hazard Analysis Critical Control Point (HACCP) plan and receive approval from the City of Minneapolis Health Department for these processes.
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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Review of shell tag records revealed that the establishment was not recording the date on the tag or label from the original container when the last shellstock was sold or served. Informed the chef and MOD about the importance of documenting this date and maintaining accurate, chronological records.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Review of the establishment's menu indicated that the consumer advisory footnote included the required reminder but was missing the disclosure that identifies menu items marked with an asterisk as potentially containing raw or undercooked ingredients. Informed the chef and MOD about the importance of including both the disclosure and reminder in their consumer advisory footnote.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
The handwash sink on the west side of the kitchen was observed to be out of use for handwashing purposes. Informed the chef and MOD that the sink must be made operational again to ensure kitchen employees have an adequate number of accessible and conveniently located handwash sinks in their work area.
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.
minorCode MN Rule 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
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 4626.1335BCleaning and sanitizing
Official wording
Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.
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.
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 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
The pressure gauge of the hot-temp dish machine is still not properly working and outside of the range specified on the machine manufacturer’s data plate. Informed the chef to ensure they service or replace the gauge so that it accurately monitors the flow pressure of the machine.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Observed vacuum sealed raw meats stored in walk-in coolers. Informed the chef they MUST discontinue vacuum sealing the raw meats and other TCS foods until they submit a HACCP plan to the Health Dept and receive an approval for that plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese on site.
Inspector’s notes
Observed vacuum sealed cheese stored in walk-in coolers. Informed the chef they MUST discontinue vacuum sealing the cheese and other TCS foods until they submit a HACCP plan to the Health Dept and receive an approval for that plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Rusty shelving was observed in the reach-in cooler in the kitchen. Informed the chef they MUST replace all rusty shelves in coolers that are beyond cleanable.
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.
minorCode MN Rule 4626.1335BCleaning and sanitizing
Official wording
Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.
Inspector’s notes
Both the garage walk-in cooler and freezer have sealed concrete floors. Informed the chef that sealed concrete is NOT approved flooring for coolers and freezers and MUST be replaced, within a year, with approved flooring (quarry tile, etc.)
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.
Observed cracked, chipped, and loose FRP wall panels and corner edges in some areas of the kitchen. Informed the chef to have all broken and loose FRP panels and corner edges replaced and/or securely reattached to the wall.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Establishment had consumer warning statement on the menu, but the statement was missing the disclosure part stating the food might contain raw or undercooked ingredients. Informed the chef to ensure they update both their online and hard copy menus
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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Establishment retains shell tags for 90 days but the tags did not have the date when the last shellstock from each patch was sold or served. Informed the chef to ensure they mark on the back of each tag the date when the last shellstock from each patch was sold or served.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Establishment did not have hot-temp dish machine test strips or a thermometer designed to manually monitor the proper temperatures of the wash and rinse cycles of the dish machine
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Establishment did not have a thin-stem food thermometer on site. Informed the chef to ensure they have a small diameter thermometer with a probe to measure thin masses of food, such as meat patties and fish fillets.
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 4626.0800Water, plumbing, and sewage
Official wording
Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
Inspector’s notes
The pressure gauge of the hot-temp dish machine was not properly working and outside of the range specified on the machine manufacturer’s data plate. Informed the chef to ensure they service or replace the gauge so that it accurately monitors the flow pressure of the machine
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.