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 #6 Plastic ramekins still in use. These are not recyclable. Provide recyclable to go products. See Minneapolis Green To Go page for requirements and support: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Paper towels were missing from back hand sink. Towels were supplied. Ensure staff keep paper towels stocked.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Person in Charge did not know that even a single customer complaint of vomiting or diarrhea must be reported to the Minnesota Department of Health (MDH). Train managers that if a complaint is received, they take the customer's name and contact info and report it to MDH: Call 1-877-FOOD-ILL or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Condiment ramakins made of #6 plastic were present onsite. These are not recyclable or compostable. Provide containers that meet Minneapolis Green To Go requirements: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods in the prep cooler, and one in the lowboy cooler were observed being held in the temperature danger zone. Employee closed the cooler lid. Then manager came onsite and stated he would troubleshoot to reduce the temperature setting. Ensure all cold TCS foods are maintained at 41F or below at all times.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Dozens of TCS foods were past their 7-day use-by date. These included tofu 4/10, Hummus 4/12, Cooked chicken 4/12, BBQ marinade 4/10, paprika butter 3/31. Manager came onsite and began discarding foods that were beyond seven days past preparation. Manager stated these should have already been discarded. Train employees how to manage date-marking system.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Several containers of prepared TCS food were missing date marks. Manager came onsite and began working with staff to determine accurate date-marks for containers. Ensure TCS items are properly date marked.
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.
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
No MN Certified Food Protection Manager (CFPM) information was available. Provide a MN CFPM for this location. Find approved classes, process information and application material at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Condiment ramakins made of #6 plastic were present onsite. These are not recyclable or compostable. Provide containers that meet Minneapolis Green To Go requirements: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Test kit for measuring the sanitizer at the 3-compartment sink could not be found. Manager came onsite and found the test kit. Ensure employees left in charge know its location.
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.
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
The onsite menu is missing asterisk on the menu items that contain a soft-cooked egg. The asterisk must be added to identify for the consumer that it refers to the advisory below that these items contain raw or undercooked proteins. Add an asterisk to each menu item that contains soft-cooked egg.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The online menu is completely missing a consumer advisory warning, which is required because some items contain soft-cooked eggs. Add the full consumer advisory to these items: "This items (or These Items) are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
The probe thermometer for measuring internal food temperatures could not be found. Manager came onsite and found the test kit. Ensure employees left in charge know its location.
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.