OBSERVED A SQUARE PIECE OF FRP WALL MISSING IN FRONT OF PREP TABLE. REPAIR THIS WALL TO HAVE A CONTINUOUS FRP WALL. NOTE: PIC SENT A PICTURE WITH REPAIRS DONE.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
BEEF COOK TO ORDER ON MENU (BURGERS). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. SEE DOCUMENT ATTACHED ON EMAIL. NOTE: PIC SENT A PICTURE WITH CONSUMER WARNING.
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.
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 TO-GO SHELLS, BLACK PLASTICS AND CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official Wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s Notes
OBSERVED WOODEN PLATES FOR FOOD SERVICE. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN PLATES.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE 2-DOOR REACH IN REFRIGERATOR. FOR EXAMPLE: BEETS AT 45F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
MOP WAS STORED WET INSIDE THE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s Notes
PIC WAS THAWING VACUUM PACKAGED FISH (SALMON) INSIDE THE ORIGINAL SEALED PLASTIC WRAP. DISCONTINUE THIS PRACTICE, AS FISH MUST REMAIN FROZEN WHILE INSIDE A VACUUM PACKAGE (ROP). YOU MUST RELEASE THE VACUUM (CUT OPEN THE PACKAGE OR REMOVE FISH FROM PACKAGING) PRIOR TO THAWING. INSTRUCTED PIC TO CUT OPEN PLASTIC PACKAGING. PIC REMOVED FISH FROM PLASTIC WRAPPING.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
OBSERVED A SQUARE PIECE OF FRP WALL MISSING IN FRONT OF PREP TABLE. REPAIR THIS WALL TO HAVE A CONTINUOUS FRP WALL.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
BEEF COOK TO ORDER ON MENU (BURGERS). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU.
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.
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 TO-GO SHELLS, BLACK PLASTICS AND CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
OBSERVED SPRAY BOTTLE WITH A CLEAR LIQUID CLEANER MISSING IT LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.
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.
OBSERVED A SQUARE PIECE OF FRP WALL MISSING IN FRONT OF PREP TABLE. REPAIR THIS WALL TO HAVE A CONTINUOUS FRP WALL.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
OBSERVED A LARGE GARBAGE CAN STORED IN FRONT OF HAND WASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. SINK ACCESS WAS CLEARED DURING INSPECTION. ------------------------------------------------------------------------------------------------------------------------------------ OBSERVED FOOD CLOGGING THE HAND WASHING SINK LOCATED IN THE BACK OF THE KITCHEN. DO NOT USE HAND WASHING SINKS FOR ANY OTHER PURPOSES OTHER THAN HANDWASHING PROCEDURE.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
BEEF COOK TO ORDER ON MENU (BURGERS). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. SEE DOCUMENT ATTACHED.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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.
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 TO-GO SHELLS, BLACK PLASTICS AND CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
THIS ESTABLISHMENT DOES NOT HAVE A FOOD PREPARATION SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR A FOOD PREPARATION SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTPS://WWW.MINNEAPOLISMN.GOV/BUSINESS-SERVICES/BUSINESS-ASSISTANCE/RUN/FOOD-SAFETY/FOOD-PLAN-REVIEW/
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.
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s Notes
MENU INCLUDE SALADS THAT REQUIRED WASHING PRODUCE SUCH AS LETTUCE AND TOMATOES. INSTALL A NEW FOOD PREPARATION SINK. SUBMIT COMPLETE FOOD PLANS BEFORE INSTALLATION. IN THE MEANTIME PURCHASE PRE-WASHED PRODUCE FOR YOUR SALADS.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official Wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s Notes
THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING AND DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
OBSERVED SPRAY BOTTLE WITH A PURPLE CLEANER MISSING IT LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.
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.
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 OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
OBSERVED RAW CHICKEN STORED NEXT TO COOKED PASTA INSIDE COLD DRAWER. ALWAYS STORE RAW PROTEINS ON BOTTOM SHELF (BOTTOM DRAWER) BELOW AND AWAY FROM READY TO EAT FOODS.
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.
OBSERVED A SQUARE PIECE OF FRP WALL MISSING IN FRONT OF PREP TABLE. REPAIR THIS WALL TO HAVE A CONTINUOUS FRP WALL.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
OBSERVED CARDBOARD BOX USED FOR SHELF LINING INSIDE BOTTOM SHELF OF REACH IN COOLER. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOX.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
OBSERVED FROZEN MEAT INSIDE THE FREEZER WITHOUT ANY WRAPPING AND SOME FROZEN MEAT WITH BROKEN / OPEN PLASTIC WRAPPING. STORE ALL FOOD INSIDE COVERED CONTAINERS OR FOOD GRADE PLASTIC BAGS.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
METAL GRID ON TOP OF “VENTLESS HOOD” WAS DUSTY. CLEAN THIS PIECE OF EQUIPMENT. ---------------------------------------------------------------------------------------------- BOTTOM SHELF OF REACH IN FREEZER AND REACH IN COOLER WERE DIRTY WITH OLD FOOD DEBRIS. CLEAN BOTTOM SHELF OF THESE UNITS.
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.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s Notes
OBSERVED PLASTIC SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR AT CUSTOMER COUNTER. ALL UTENSILS ARE TO BE STORED HANDLE TO USER.
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.
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
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 4626.0275ECleaning and sanitizing
Official Wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
OBSERVED ICE SCOOP LYING ON ICE INSIDE ICE MACHINE. STORE ICE SCOOP IN AN APPROVED LOCATION.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
OBSERVED A LARGE GARBAGE CAN STORED IN FRONT OF HAND WASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. SINK ACCESS WAS CLEARED DURING INSPECTION.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
BEEF COOK TO ORDER ON MENU (BURGERS). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. SEE DOCUMENT ATTACHED.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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.
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
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
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 TO-GO SHELLS, BLACK PLASTICS AND CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF 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.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official Wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s Notes
OBSERVED WOODEN PLATES FOR FOOD SERVICE. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN PLATES.
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
STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s Notes
OPERATOR WAS RINSING UTENSILS / EQUIPMENT AFTER SAINTING STEP. INSTRUCTED PIC TO WASH, RINSE, SANITIZE AND AIR-DRY UTENSILS WITH NO ADDITIONAL RINSE AFTER SANITIZER STEP.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official Wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s Notes
THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official Wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s Notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official Wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s Notes
THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
OBSERVED DOUBLE FRYER. CHICKEN TENDERS WERE FRYING AT TIME OF INSPECTION. SMOKE WAS ACCUMULATED IN THE BACK KITCHEN AREA. ALL COOKING MUST BE DONE UNDER THE KITCHEN HOOD ON FRONT OF THE HOUSE AREA. NOTE: BACK KITCHEN IS NOT SET UP FOR COOKING.
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.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN THE MAIN KITCHEN SINK. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.
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.
criticalCode MN Rule 4626.0500BCleaning and sanitizing
Official Wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s Notes
OBSERVED FROZEN MEAT STORED INSIDE GROCERY BAGS (THANK YOU BAGS) INISDE “REACH DOWN FREEZER”. DISCONTINUE THIS PRACTICE AND STORE FOOD INSIDE “FOOD GRADE CONTAINERS” OR “FOOD GRADE BAGS” ONLY. DO NOT USE “GROCERY BAGS” TO STORE FOOD.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
OBSERVED RICE AND CHICKEN STORED DIRECTLY ONTO THE FLOOR. DO NO STORE FOOD ON THE FLOOR. INSTRUCTED PIC TO MOVE FOOD TO A TABLE NEARBY.
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 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
OBSERVED WOOD UNDER TABLE’S LEGS USED TO RAISED TABLE LEVEL. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD UNDER TABLE’S LEGS.
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 4626.0490Cleaning and sanitizing
Official Wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s Notes
OBSERVED WOODEN PLATES FOR FOOD SERVICE. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN PLATES.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF 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.
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 TO-GO SHELLS AND FOAM CUPS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
OBSERVED CONTAINER WITH MEAT TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 56F TO 62F. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. FOOD WAS 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.
OBSERVED LARGE CONTAINER WITH MEAT DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 56F TO 62F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE ANY OF THE METHODS DESCRIBED ABOVE TO EFFICIENTLY COOL FOOD. FOOD WAS 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED AT FRONT OF THE HOUSE. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0033APermits, training, and postings
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.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.
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
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.