Hennepin County Medical Center

Official Wording

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

Inspector’s Notes

The following items were measured for above 41 F in the 2nd floor service areas: -Hummus 46F -Chicken 44F - Self-service package gumbo 46F - Self-service package soup 49F -Sandwich 45 F Items moved to coolers 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

Keep the plumbing system in good repair.

Inspector’s Notes

The hand sink near the office was not draining properly. 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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

The hood baffles had grease and dust buildup in the main kitchen and 2nd floor kitchen. 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The hand sink near the line was blocked by a cart. The cart was moved.

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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

The facility was cooling sandwiches and TCS dishes completely covered. Uncover to allow air flow.

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

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 TCS items were measured below 135 F: -Veggie 118 F in the hot holding box unit near the plating service area. -Pasta 120 F in the hot holding box unit near the plating service area. The items were 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

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s Notes

Product packaged (saran wrap, plastic container, etc.) for sale and self-service (not at or behind counter) is missing some of the following information; business name, business address, product name, and complete ingredient list in descending order or net weight and content. Update labeling to add complete ingredient list.

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.

Official Wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s Notes

Pasta cooling from the night before was measured at 45 and 50 F. Items 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 hand soap at all handwashing sinks.

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

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 hand soap at all handwashing sinks.

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

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 follow its approved HACCP plan which does not require a variance.

In Plain English

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

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

A hand sink near the prep line was out of soap. The facility re-stocked the soap

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 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 self service cooler in the cafeteria area: -cheesecake 43 F -sandwich 47 F. Lower the unit. The items were moved to a cooler that was 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 follow its approved HACCP plan which does not require a variance.

Inspector’s Notes

The HACCP plan was missing recipes. They cook chilled stroganoff, but there was no stroganoff recipe in their HACCP plan. Update. The facility was missing days that they conducted cook chill and missing verification. There was missing data on cooling.

In Plain English

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

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

The floor was beginning to deteriorate in the burger/fry station right in front of the hood. 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 all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

There was a large amount of dust build up above the cooler units in the upstairs service area. 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

Hood baffles/filters had dust build up in the service areas. 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 the physical facilities in good repair.

Inspector’s Notes

The floor was beginning to deteriorate in the burger/ fry station right in front of the hood. 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 all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

There was a large amount of dust build up above cooler units int he upstairs service area. 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

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s Notes

Product packaged (saran wrap, plastic container, etc.) for sale and self-service (not at or behind counter) is missing some of the following information; business name, business address, product name, and complete ingredient list in descending order or net weight and content. Update labeling to add complete ingredient list.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Single service cups and containers were stored directly on the floor in the upstairs dry storage area. Store off the ground.

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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

A handwashing sink in the kitchen near the walk-in coolers was missing handwashing signage. Post.

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

Observed a spoon stored in the handwashing sink near the basement service line. Discontinue. Hand sinks should only be used 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

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: -Cheese 45 F and Dressing 50 F in the Hoshizaki cooler near the upstairs burger area. -Pasta and Hummus 43 F in the Hoshizaki cooler near the Greek bowl area. Items discarded. Lower units.

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

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

Hot Held fish 125 F and chicken 124 F were measured below 135 F in the basement service line hot hold box. The items were 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

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s Notes

The facility was using non-continuous cooking to put grill marks on chicken. No procedure was found. Fill out the form attached to the report and send back to the Minneapolis Health Department for approval.

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

Store clothing and other personal items in lockers or other suitable places.

In Plain English

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

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

The facility was cooling products in the walk-in cooer in large containers and tightly covered. Crack containers to cool.

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

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s Notes

The facility was conducting non-continuous cooking (par cooking) chicken. Submit written procedures for approval. Attached is the document.

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

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

Inspector’s Notes

The facility was holding a large amount of food out during service on the line. Either keep smaller useable portions or develop time as a public health procedures.

In Plain English

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

Official Wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

The facility was storing coats for the freezer on food shelves. Discontinue.

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: -Hot Dogs 120 F in the cafeteria burger area. -Falafel 111F in the cafeteria bowl area. The products 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

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

Inspector’s Notes

The salad bar bean salad was measured at 45 F. Lower unit.

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.