majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
There is no three compartment sink, provide.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
There is no three compartment sink. Provide.
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.
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
Upon inspection dish machine measured 0ppm chlorine solution. Chef discovered sanitizer solution needed to be restocked. Once restocked dish machine measured 50ppm chlorine solution, corrected on site.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Chef could not find a food thermometer during inspection. Provide a thermometer with a thin diameter tip (these are typically digital thermometers).
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
The tall ceilings on the far side of the prep line contain dust and debris, clean and maintain clean. There are mouse droppings beneath the dish machine, clean and sanitize.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings beneath dish machine. Clean and sanitize area and provide pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed dishes stored in the handwashing sink. Observed chef rinse dishes in the hand washing sink. Hand washing sinks may be used for handwashing only and no other purposes.
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 4626.0033APermits, 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
There is no State Certified Food Manager employed. Provide at least one full time employee with this certification.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
There is no three compartment sink. Provide.
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.
Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
Inspector’s notes
Hand sink did not have hot water, provide.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Kitchen contains build-up of dirt throughout, clean and maintain clean.
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 4626.0033APermits, 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
There is no certified food protection manager (CFPM) employed. Once an approved food safety course is completed a copy of the exam certificate must be registered with the state to obtain the CFPM. The applications can be found at the following website. Contact inspector with any questions. https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html
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.
Maintain all stored frozen foods in a frozen state at all times.
Inspector’s notes
Freezer is not maintaining foods frozen. Tater tots measured 32F. Discussed that thawed foods must be date marked and used and discarded within 7 days.
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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s notes
Observed washcloth used in bar cooler to store drinking glasses on top of. Do not use cloth as it is absorbent and not easily cleanable. Recommend using a non-absorbent bar mat or other non-absorbent material that can be routinely and easily cleaned.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
Establishment does not have a three compartment sink. Provide.
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.
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 plastic lined cardboard soup cups. These are not recyclable and therefore not approved under the Minneapolis Green to Go ordinance. One this stock has been used order to-go containers that meet requirements. Note: black plastic of any variety will not be allowed under this ordinance beginning Jan 1st 2024. No black plastic was observed on site today. Guidance document provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Ice machines behind bar and in basement contain pink microbial growth. Empty ice machine and fully wash, rinse, sanitize and allow to dry. Soda gun holder contains build-up. Wash, rinse and sanitize.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Several areas in the basement have floors, walls and ceilings that are not approved. Examples include unsealed cement floors, cement/brick walls and open ceilings. Areas include: -Soda concentrate area -Ice machine area -Liquor storage area -Dry food storage area -Single service (to-go boxes) area Work to provide approved floors, walls and ceilings in these areas. Contact inspector and/or plan review inspectors for approved finishes in these areas before installation.
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 4626.0450BCDECleaning 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 weights wrapped in aluminum foil and tape. These weights are used to press bread but do not come in contact with the food. Aluminum foil and tape do not meet the specifications outlined in the above rule. Provide a weight that meets these requirements.
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.