Observed some cracks in floor tiles near dish machine. According to person in charge, they have already begun planning for repair of floor. Maintain physical facilities in good repair.
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 business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s Notes
The business is using reduced oxygen packaging for cooked ready-to-eat TCS (temperature control for safety) foods (chicken and bacon) for up to seven days. Discontinue practice. A HACCP plan is required to obtain a variance to continue using reduced oxygen packaging for cooked ready to eat foods. HACCP templates and other information can be found at https://www.minneapolismn.gov/businessservices/business-assistance/run/food-safety/haccp/templates-resources/
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 MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
BUISNESS LICENSE WAS NOT POSTED. POST LICENSE IN A CONSPICUOUS LOCATION.
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.