minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the caulk coming oiff of the handsink or gone altogether. Reattach the handsink and apply new caulk.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed heavily soiled areas in need of cleaning and increased frequency of cleaning: behind the grill at floor to wall juncture, under cooking equipment and up the back walls. freezer door tracks, soap dispenser and walls around handsink.
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 microwave dirty prior to opening up. Clean the microwave oven at least once/24 hours and after use.
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 4626.0450BCDECleaning 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 tinfoil lining the side grill and torn into several pieces. Remove aluminum foil lining and do not use it,
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.
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed Gyro meat within a hot-hold pan at 88F for the past 1 hour. The heat source was observed off. This was corrected by reheating the meat to 170F and replacing into pan on top of heat source. This was discussed and will be checked in 24 hrs.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for three minutes.
Inspector’s notes
The heat source to the Gyro cone was observed turned off at the initial inspection from the past 1/2 hour, with an outer temp of 140F. This was discussed and chef returned the heat source and observed 160F on outer 1/4" of cone prior to cutting and placing into hot hold unit. This was discussed, corrected onsite and will be checked in 24 hrs.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed the 3-comp sink used for cleaning/sanitizing without drain plugs. Purchase proper fitting plugs in order to properly wash, rinse and sanitize with full basins. This was discussed and will be checked in 24 hrs.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed first hour chef PIC could not demonstrate an OVERALL knowledge of the importance of the food handling procedures to prevent foodborne disease: When and how to wash hands, leading to cross-contamination between raw meat and ready to eat foods. Using sani-dipped knives for cutting cooked meat. What temperature to hot hold ready to eat meat. What temperature to reheat and further hot hold cooked meat. Continuous cooking requirements for gyro cone product and final end-product temperature. Proper chlorine sani amounts for 3-comp sink set up.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed thru discussion and further observation that CFPM oversight and routine monitoring of chef PIC duties is not occurring for control of the violations. The violations are listed separately.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed no food label requirements on the factory-made cakes and desserts packaged in the front display cooler. This was discussed and the label from the manufacturer will be used within the cooler. This item will be checked in 24 hrs.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed chlorine sani amount being set up at 3-comp sink at less than 50 ppm. This was discussed and adjusted to 200 ppm.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed no hand towels at either handsink. This was corrected onsite.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed the chef PIC using one set of gloves while cooking at grill, spicing meat, making sandwiches and operating sani bucket. This was discussed and tongs, spoons and additional barriers are to be used in some of the operations.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
observed gyro meat on hot hold at 70F. The operator returned meat to the stove and reheated 165F while turning up the hot hold unit.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for three minutes.
Inspector’s notes
Observed gyro meat cone on the spit without heat applies. Maintain cooking temperature until the product is done. Shave meat cone as it cooks and place either in hot hold or cold hold.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed large white styofoam being used for takeout orders. Obtian appropriate to-go items from the information provided on the website: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.