Ginelli's Pizza

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 establishment still does not have a Minnesota Department of Health (MDH)–issued Certified Food Protection Manager (CFPM) certificate. The manager reported that they completed and passed the food safety course this week and are currently in the process of obtaining the MDH-issued certificate. The manager on duty (MOD) was instructed to post the certificate on site and email me a copy once it has been received.

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

Observed that the temperatures of cold TCS foods in the main pizza prep cooler were above the required 41°F cold holding temperature (cheese at 57°F and sliced tomatoes at 54°F). The manager on duty (MOD) was instructed to immediately remove and relocate all food items from that cooler to properly functioning units and to discontinue use of the cooler until it has been serviced and can consistently maintain temperatures of 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

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

Inspector’s Notes

Observed that the main pizza prep cooler was not maintaining proper cold temperatures, and condensation was leaking from the walk-in cooler’s condenser unit. The MOD was informed to have both units serviced and to ensure they are operating correctly in accordance with manufacturer specifications.

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

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s Notes

Observed clean trays and equipment stored on a dusty surface above the ice machine. The MOD was informed that all clean equipment and utensils must be stored on approved, clean surfaces that are not exposed to dust or other contaminants

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

Inspector’s Notes

Observed that the caulking at the three-compartment sink was moldy. The MOD was informed to remove the affected caulking and replace it with a clean, mold-resistant material.

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.

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.

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

Temperatures of TCS foods (cheese at 46, pizza sauce at 45*F, etc.) in the pizza prep cooler were above 41*F. Informed the manager on duty (MOD) to ensure they maintain temps of TCS foods at 41*F or below at all times, and to immediately adjust the cooler temps to =41*F and discard any TCS foods whose temps have been above 41*F for more than 3-4 hrs.

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

Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the MOD they MUST employ an MDH certified food manager as soon as possible.

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

Observed holes on the wall of the kitchen, and broken/missing FRP corner guards and tiles on the wall and floors of the kitchen. Informed the MOD to ensure the repair/replace any broken/missing tiles and corner guards in the kitchen, and maintain the physical facility 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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed water leak at the kitchen handwash sink. Informed the MOD to repair the leak and maintain all plumbing in good working condition

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

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

Observed establishment using time as s public health control (TPHC) for the hot menu items (pizza, cheese bread, etc.) on the hot display case which the MOD stated they discard after 30-60 mins for quality reasons. However, establishment did not have a written policy in place stating which products are kept below the required temps under the TPHC and for how long. Informed the MOD they MUST develop and have in place a written TPHC, and recommended them to use the TPHC template provided with this inspection report.

In Plain English

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

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed shredded cheese (48*F) and pizza sauce (57*F) prepared 6 hrs earlier and cooling in large containers in the walk-in cooler. Informed the MOD they must store these products in smaller and shallow containers to cool them quickly and properly to =41*F within 4hrs of placing them in the walk-in cooler.

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 non-food contact equipment surfaces clean.

Inspector’s Notes

The exterior of the pizza oven, hood canopy, and the underside of the underside of the oven conveyor belt had severe stains and food debris. Informed the MOD they should clean these areas more frequently and thoroughly.

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 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

Observed the concentration of the chlorine sanitizer in a spray bottle to be higher than 200ppm. Informed the MOD to maintain the concentration of chlorine sanitizers to be 50-200ppm. This issue was immediately corrected on site.

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

Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

Inspector’s Notes

Observed shredded cheese (48*F) and pizza sauce (57*F) prepared 6 hrs earlier in large containers in the walk-in cooler with their temps above 41*F. Informed the MOD they must cool these products quickly and properly to =41*F within 4hrs of placing them in the walk-in cooler.

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.