Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s Notes
Observed chemical containers of wipes stored on shelving above rolls of paper towels. Relocate containers of chemical wipes below rolls of paper towels. Person in charge rearranged referenced area at time of the inspection.
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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official Wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s Notes
Observed a few cracked food container lids. Replace cracked lids with intact lids.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Observed the state certified food protection manager certificate to not be posted. Post applicable 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.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Observed the current restaurant license to not be posted. Post applicable license.
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.
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 ice dispensing chute on the beverage machine with pink biofilm growth. Clean and maintain ice dispensing chute 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.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
OBSERVED THE FOOD BUSINESS LICENSE TO NOT BE POSTED ON THE PREMISE. POST LICENSE.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
OBSERVED #6 STYROFOAM CUPS AS WELL AS BLACK STYROFOAM TAKE OUT CONTAINERS. OPERATOR TO REMOVE ALL REFERENCED ITEMS FROM THE FACILITY AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. PRODUCTS NEED TO COMPOSTABLE OR RECYCLABLE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
OBSERVED THROUGH DISCUSSION WITH OPERATOR THAT CUT FRIES ARE HELD AT ROOM TEMPERATURE FOR UP TO FOUR HOURS THEN DISCARDED. NO WRITTEN PROCEDURES DELINEATING THE USE OF A TIME AS A PUBLIC HEALTH CONTROL PROCESS WERE AVAILABLE. EITHER MAINTAIN CUT FRENCH FRIES UNDER MECHANICAL REFRIGERATION OR MAINTAIN A WRITTEN PROCEDURE ON FILE. AN EXAMPLE OF A TPHC FORM 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.
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 ICE DISPENSING CHUTE OF THE BEVERAGE MACHINE TO HAVE PINK BIOFILM GROWTH. CLEAN AND MAINTAIN CHUTE CLEAN AT ALL TIMES.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
OBSERVED THE STATE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE TO NOT BE POSTED. POST CERTIFICATE ON THE PREMISE.
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.