Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Per discussion with staff in the back prep room, hot plate & oven are equipment that are not operate or use in the business. Remove equipment from the premises that is not for business operation.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed two plastic containers of scrambled eggs made from the St. Paul location that are used for wraps in the 1-door stand refrigerator with no date mark on them. Develop and have a date marking system.
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 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Observed clean plastic containers on the shelf above the compartment sink not in a self-draining position. Invert the containers.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed panini grill not ANSI standard. Remove and provide certified equipment. Per the person in charge, panini was recently brought into the business to make grill marks on wraps and sandwiches.
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
Per discussion with the person in charge, hot plate/induction plate is used to scramble eggs for wraps. Discontinue cooking eggs until a plan review has been submitted. Per discussion with the person in charge, convection oven is recently brought into the business will may have potential use to bake pastries for the business. Informed the person in charge to work with Minneapolis plan review team prior to using the convection oven and induction plate. A plan review link will be sent along with the report for the person in charge to fill and complete for the review team.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no certified food protection manager certificate posted onsite. Post a copy onsite.
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.