East Village Grill

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

The facility could not locate its employee illness log. Provide and use.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

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

The facility did not have an MDH-certified Food Protection Manager. To obtain one, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Since 2022, when the license was opened, this violation has been out of compliance on every routine inspection. Citation will be issued.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Numerous floor tiles in back room were broken and damaged and observed holding water. Please repair or replace damaged floor tiles. Repair damaged floor tiles and base coving in the establishment as needed, particularly in back area of the establishment. 3 or 4 lights in the hood were not working or had light bulbs in them. Fix. The ceiling tiles were missing in the back kitchen area with the 3-comp sink. Fix.

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.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The hood canopy had grease build up. 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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Floors throughout the facility had dirt buildup. Clean. The floors of the broken walk-in cooler had droppings and debris buildup. 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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

The lights for the kitchen were not shatter-resistant. Provide light shields.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The faucet for the 3-comp sink was broken. Repair.

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.

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

There was no soap located at the main hand sink. Provide.

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.

Official Wording

Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Inspector’s Notes

A bug light was stored above pans in the back area. Remove bug light away from food prep and equipment storage.

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.

Official Wording

Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

Inspector’s Notes

The person in charge indicated washed then sanitized dishes. The facility must wash, rinse, sanitize then air dry dishes.

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.

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

The tracks of the prep cooler in bad had a large amount of food debris build up. 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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The handheld slicer was dirty at the time of the inspection. Clean. Observed dirty tongs in a clean bin of utensils. Wash

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.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Flies were found in the kitchen and live cockroaches were found. Have the area professionally serviced and send the last 3 pest control receipts.

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.

Official Wording

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

Droppings were found in the back walk-in cooler. Clean. Have the area professionally serviced and send the last 3 pest control receipts.

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.

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

The hood filters were greasy. 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.

Official Wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s Notes

The flat top and the grill had old food debris build up and burnt on. Clean.

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.

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

The chlorine was lavender and not approved for food contact services. Replace with chlorine that indicates it is for food contact surfaces on the bottle.

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.

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Chicken was measured at 117 F. Hot hold at 135 F or higher. Chicken reheated. Spaghetti was measured at 73 F on the food prep table. Keep spaghetti hot at 135 F or higher, or keep it cold at 41 F or lower. Discarded.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. Obtain. To obtain go to the following website: 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Numerous floor tiles in back room were broken and damaged and observed holding water. Please repair or replace damaged floor tiles. Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. 3 or 4 lights in the hood were not working or had light bulbs in them. Fix. The ceiling tiles were missing in the back kitchen area with the 3-comp sink. Fix.

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.

Official Wording

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 styrofoam and black plastic to go containers. Remove and replace with compostable or recyclable containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The grill and stove top had a large amount of grease and food build up. Deep clean. The cooler near the 3-compartment sink had food build up on the inside bottom and on the shelves. 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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

There was food and dirt build up near the prep unit and near the hood. 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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

There was no internal thermometer located in the main prep cooler or the back cooler near the 3-compartment sink. 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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

The person in charge indicated that the lights for the kitchen were not shatter resistant. Provide light shields.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

There was a missing faucet handle for the 3-compartment sink. Fix.

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.

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current City of Minneapolis license was not posted on-site. Post.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

The sanitizer bucket was measured at 0 ppm. New sanitizer bucket was measured at 100 ppm.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. Obtain. To obtain go to the following website: 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Numerous floor tiles in back room were broken and damaged and observed holding water. Please repair or replace damaged floor tiles. Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. 3 or 4 lights in the hood were not working or had light bulbs in them. Fix. The ceiling tiles were missing in the back kitchen area with the 3-comp sink. Fix.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

The bottom of the main prep service cold holding unit had water building up on the bottom. The unit was not maintaining temperature. Fix unit.

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.

Official Wording

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 styrofoam and black plastic to go containers. Remove and replace with compostable or recyclable containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The grill and stove top had a large amount of grease and food build up. Deep clean. The cooler near the 3-compartment sink had food build up on the inside bottom and on the shelves. 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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F: -Chicken 56, Tomatoes 53 F and Chicken 51 F in the main prep line cooler. -Rice 51 F and Pasta 50 F in the beverage cooler in the back kitchen near the 3-compartment sink. Items discarded. Lower units and have unit serviced.

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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

There was food and dirt build up near the prep unit and near the hood. 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.

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

There was no hot holding taking place on-site. The facility was holding food at room temperature. The following items were measured below 135 F: -Gyro 70 and 86F. -Chicken 84 and 86 F -Fish 85 F The facility must either hot hold at 135 F or higher or cold hold food at 41 F or lower. Items reheated to 165 F.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

There was no internal thermometer located in the main prep cooler or the back cooler near the 3-compartment sink. 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.

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

The person in charge indicated that the lights for the kitchen were not shatter resistant. Provide light shields.

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.

Official Wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s Notes

The interior of the microwave had food build up. Clean.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

There was water dripping from the side of the hand sink. Repair. There was a missing faucet handle for the 3-compartment sink. Fix.

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.

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

The back hand sink near the 3-compartment sink was missing soap. Stock 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.

Official Wording

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

The back hand sink near the 3-compartment sink was missing paper toweling. Stock 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.

Official Wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s Notes

The facility was not sanitizing dishes on-site. The facility did not have sanitizer located on-site at the time of the inspection. The facility must wash, rinse, sanitize then air dry dishes.

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.

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current City of Minneapolis license was not posted on-site. Post.

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.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

The facility did not have their employee illness log accessible. Have accessible at all times. Attached is the illness log.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s Notes

Due to the amount of violations, there is need for more managerial control. The facility is in the middle of the Minneapolis Food Safety Consultant program. Continue to develop managerial and food safety procedures.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Citations will be given for future repeat violations.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. Note: Numerous floor tiles in back room were broken and damaged and observed holding ponding water. Please repair or replace damaged floor tiles.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

The main prep cooler was missing an ambient food thermometer. 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.

Official Wording

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

The facility deep cleaned the floors, however, shelves under the flat top and on top of equipment had a large amount of food and grease build up. Clean.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

The soap dispenser was broken at the time of the inspection. The PIC fixed the dispenser while on-site. The cold holding unit was not maintaining temperature. Have unit serviced to maintain at 41 F or colder. The paper toweling dispenser was broken at the time of the inspection. Repair.

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.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Styrofoam containers were found in the kitchen. Discard Styrofoam and replace with either recyclable or compostable containers. Citations will be given for future non-compliance.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Shelves under the flat top and on top of equipment had a large amount of food and grease build up. Clean. The interior of the coolers had food debris build up. 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.

Official Wording

Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Inspector’s Notes

Observed a large amount of food build up on the tongs. The facility was not changing out their in use utensils every 4 hours. Change at a minimum of every 4 hours.

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.

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

The prep sink was not sealed to the wall. Recaulk.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F in the prep cooler: -Cut tomatoes 52 F. -Cheese 44 F. Items discarded. Have cooler serviced and send verification that the cooler was professionally serviced and maintaining temperature.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. Note: Numerous floor tiles in back room were broken and damaged and observed holding ponding water. Please repair or replace damaged floor tiles.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F in the prep cooler: -Tomatoes 46 F. -Tzatziki 48 F. -Cheese 48 F. Items discarded. Have cooler serviced and send verification that the cooler was professionally serviced and maintaining temperature.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

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.

Official Wording

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

Harborage conditions were found in the kitchen. A large amount of food debris was found in the kitchen and food was left uncovered. Clean.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

The cold holding unit was not maintaining temperature. Have unit serviced to maintain at 41 F or colder. The paper toweling dispenser was broken at the time of the inspection. Repair.

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.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Styrofoam containers were found in the kitchen. Discard Styrofoam and replace with either recyclable or compostable containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The interior of the coolers had food debris build up. 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.

Official Wording

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s Notes

The pipe was checked the day after the inspection and the leak fixed.

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.

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

The chlorine sanitizer bucket was measured at over 200 ppm. Chlorine sanitizer must be measured between 50 and 200 ppm. Sanitizer concentration was lowered.

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.

Official Wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s Notes

The interior of the microwave had food debris build up. Clean.

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.

Official Wording

Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Inspector’s Notes

The facility was not changing out their in use utensils every 4 hours. Change at a minimum of every 4 hours.

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.

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

The prep sink was not sealed to the wall. Recaulk.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. Note: Numerous floor tiles in back room were broken and damaged and observed holding ponding water. Please repair or replace damaged floor tiles.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F in the main prep line: -Tomatoes 54F -Lettuce 50 F -Chicken 54 F Items discarded. Have unit serviced to maintain at 41 F or below.

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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

An employee was observed dropping a spatula then rinsing off the spatula in the hand sink. Discontinue.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

No thermometer was located in the main prep cooler. 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.

Official Wording

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

Harborage conditions were found in the kitchen. A large amount of food debris was found in the kitchen and food was left uncovered. Clean.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

There was a pipe leaking at the time of the inspection from an apartment unit above the facility. Water was dripping near the hood. The inspector made the restaurant stop servicing food immediately and discarded potentially contaminated food. The inspector and owner of the building went to the landlords office in the same build to see what was happening. A water pipe was leaking and the management company was addressing the issue at the time. The water stopped. The facility was to sanitize all the surfaces that were potentially dripped on.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

The cold holding unit was not maintaining temperature. Have unit serviced to maintain at 41 F or colder. The paper toweling dispenser was broken at the time of the inspection. Repair.

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.

Official Wording

The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

Inspector’s Notes

PIC cannot demonstrate an OVERALL knowledge of the importance of the food handling procedures to prevent foodborne disease such as handwashing, cross contamination, bare hand contact, hot and cold holding, reheating, cooking, cooling and foods identified as allergens.

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.

Official Wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s Notes

Due to the amount of violations, there is an OVERALL lack of active managerial control.

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.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Styrofoam containers were found in the kitchen. Discard Styrofoam and replace with either recyclable or compostable containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s Notes

An employee was observed using direct barehand contact with a salad. Discontinue and use effective gloves or tongs to eliminate barehand contact.

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.

Official Wording

Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

Inspector’s Notes

A metal spatula was observed being dropped on the floor. The staff member picked up the spatula went to the hand sink, rinsed it off and then continued to use the Spatula to flip food. When dropped or contaminated, the spatula must be washed, rinsed, sanitized then air dried before using again. The food contaminated was discarded and the spatula was switched out.

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.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The interior of the coolers had food debris build up. 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.

Official Wording

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s Notes

There was a pipe leaking at the time of the inspection from an apartment unit above the facility. Water was dripping near the hood. The inspector made the restaurant stop servicing food immediately and discarded potentially contaminated food. The inspector and owner of the building went to the landlords office in the same build to see what was happening. A water pipe was leaking and the management company was addressing the issue at the time. The water stopped. The facility was to sanitize all the surfaces that were potentially dripped on.

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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html. Note: Establishment does have an employee with a ServSafe Certificate.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. Note: Numerous floor tiles in back room were broken and damaged and observed holding ponding water. Please repair or replace damaged floor tiles.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F in the main prep line: -Tomatoes 55F -Lettuce 51 F -Chicken 55 F -Cheese 55 F -Ranch 80 F (at room temp) Items discarded. Have unit serviced to maintain at 41 F or below.

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.

Official Wording

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

No paper toweling was located at the hand sink. Stock 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.

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Food was found in the hand sink. Only use for handwashing.

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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

No thermometer was located in the main prep cooler. 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.

Official Wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s Notes

The hood was operating with a missing hood filter. Have all filters in.

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.

Official Wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s Notes

The interior of the microwave had food build up. Clean.

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.

Official Wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s Notes

Dry ingredients in the back storage area were not coved. Cover to protect the food.

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.

Official Wording

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

Harborage conditions were found in the kitchen. A large amount of food debris was found in the kitchen and food was left uncovered. Clean.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The bathroom was out of order due to plumbing. Repair.

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.

Official Wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s Notes

The facility was not sanitizing dishes and did not have sanitizer buckets set up to sanitize prep surfaces. The facility was out of sanitizer. The facility must sanitizer equipment and food contact surfaces.

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.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

The employee illness log was not located on-site. Provide and keep on-site.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

The following items were measured at 135 F or lower: -Beef 105 F. -Chicken 80 F. -Beef 80 F. -Soup 127 F. -Goat 110 F. -Salmon 89 F. Food discarded. The facility must hot hold items and not hold them at room temperature.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

The cold holding unit was not maintaining temperature. Have unit serviced to maintain at 41 F or colder.

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.

Official Wording

The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

Inspector’s Notes

PIC cannot demonstrate an OVERALL knowledge of the importance of the food handling procedures to prevent foodborne disease such as handwashing, cross contamination, bare hand contact, hot and cold holding, reheating, cooking, cooling and foods identified as allergens.

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.

Official Wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s Notes

Due to the amount of violations, there is an OVERALL lack of active managerial control.

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.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

The facility provided Styrofoam to go containers. Remove and replace with compostable or recyclable containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Styrofoam containers were found in the kitchen. Discard Styrofoam and replace with either recyclable or compostable containers. Owner brought out compliant "to-go" containers and removed the Styrofoam containers from service.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html. Note: Establishment does have an employee with a ServSafe Certificate.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Repair damaged floor tiles and coved base in establishment as needed, particularly in back area of establishment. Note: Numerous floor tiles in back room were broken and damaged and observed holding ponding water. Please repair or replace damaged floor tiles.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed diced tomatoes in coldwell at 44*F and ambient temp of 2-door lowboy was 51*F. Maintain all cold TCS foods at 41*F or less.

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.

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

The facility had thin meat products that they were cooking and did not have a thin tipped thermometer. Provide a thin tipped thermometer. Note: Facility did have a couple of "dial" thermometers but no thin tipped thermometer. Owner said he would obtain a thin tipped thermometer.

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.

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Styrofoam containers were found in the kitchen. Discard Styrofoam and replace with either recyclable or compostable containers. Citations will be given for future non-compliance .

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Floors had a large amount of dirt and grease build up. 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.

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

The facility does not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: 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.

Official Wording

Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Inspector’s Notes

After plating food an employee was observed rinsing their hands off when washing hands. Wash hands using the procedure listed above.

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.

Official Wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s Notes

An employee was observed using barehand contact when plating a salad. Discontinue. Use gloves or other effective means to eliminate barehand contact.

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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The vegetable slicer had old food debris build up. Clean more thoroughly. The can opener blade had food debris on it. 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.

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

The hood baffles had grease build up. 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.

Official Wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s Notes

Tongs were stored on the oven door. Discontinue.

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.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The dry ingredient bins had old food debris build up. 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.

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

The facility was using a Styrofoam cup as a scoop for dry ingredients. Discontinue.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Floors, walls, coving and ceiling were damaged throughout the kitchen. The facility must 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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

The facility could not locate their chlorine test strips. Provide.

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.

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current City of Minneapolis license was not posted. Post. The license is delinquent. Resolve with business licensing. Their number is 612-673-2080.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items are measured at 41 or above in the prep line unit. -Sour cream 57 F. -Cheese 57 F. Lower unit and product discarded.

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.

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

The facility had thin meat products that they were cooking and did not have a thin tipped thermometer. Provide a thin tipped thermometer.

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.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Dead cockroaches found in the two door cooler that was turned off in the back kitchen. Remove and clean.

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.