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 black plastic coffee lids on site that are not compliant with the Minneapolis Green to Go Packaging Ordinance. Replace items with compliant products. An informational handout on acceptable products as well as a supplier list is being sent out with the inspection report.
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
Observed no paper towels at the front employee hand sink. Provide and maintain front employee hand sink fully stocked with paper towels.
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 4626.0435D(3)Food source and labeling
Official Wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s Notes
Observed unpackaged bakery items on premises. A booklet with ingredients and included allergens is present for some but not all items. Provide a complete ingredient list with allergens for all bakery items for sale and maintain on site.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
OBSERVED HAND WASHING SIGNAGE TO BE MISSING FROM THE EMPLOYEE HAND SINKS THROUGHOUT THE BUSINESS INCLUDING THE BATHROOMS USED BY FOOD SERVICE EMPLOYEES. POST APPLICABLE SIGNAGE IN ALL REFERENCED AREAS.
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.
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 THE PAPER TOWEL HOLDER IN THE BACK WAREWASHING ROOM TO BE EMPTY. MAINTAIN PAPER TOWEL HOLDER FULLY STOCKED AT ALL TIMES.
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.
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
OBSERVED THE INTERIOR OF THE SMALL ICE MACHINE IN THE FRONT OF THE HOUSE TO HAVE BLACK BIOFILM INSIDE THE UNIT. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
OBSERVED NO WRITTEN PROCEDURES IN PLACE FOR HALF AND HALF KEPT OUT FOR CUSTOMER SELF SERVICE. PER OPERATOR, HALF AND HALF IS LEFT OUT FOR TWO HOURS AT A TIME AND ALL LEFTOVERS ARE DISCARDED. CARAFES ARE WASHED, RINSED AND SANITIZED BETWEEN USE. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT. FILL OUT FORM AND MAINTAIN A COPY ON FILE.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435D(3)Food source and labeling
Official Wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s Notes
OBSERVED UNPACKAGED BAKERY ITEMS ON PREMISES WITH NO INGREDIENT LIST AVAILABLE. OBTAIN AN INGREDIENT LIST INCLUDING ANY ALLERGENS FOR ALL REFERENCED ITEMS AND MAINTAIN ON SITE. UPON CUSTOMER REQUEST, ALL INFORMATION CAN BE PROVIDED TO CUSTOMERS.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
OBSERVED FRITZ EBANADA TO BE A CURRENT STATE OF MN CFPM #102826. APPLICABLE CERTIFICATE WAS NOT POSTED. POST AS REQUIRED.
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.