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
Observed no Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM 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 MN Rule 4626.0650Water, plumbing, and sewage
Official Wording
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s Notes
Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain boards are self-draining, smooth and easily cleanable.
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.
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 no inside recycling containers for to-go food containers provided by the facility. Ensure they are provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0130AFood source and labeling
Official Wording
All food must be from approved sources.
Inspector’s Notes
Observed PIC stated Milk Cakes in the cooler are made at home and brought in to be sold. Ensure food is from a licensed facility with a food manufacturing, distributor, or wholesale license. Cakes discarded. Facility does not have the equipment to make cakes and should limit the menu to the foods that can be made safely on site.
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.
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
Observed menu expanded beyond what the current kitchen is licensed for. Ensure a new food plan is submitted. Discussed food plan with PIC at time of visit for installing equipment or making approved food items. 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.
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
Observed no Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM 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 MN Rule 4626.0650Water, plumbing, and sewage
Official Wording
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s Notes
Observed the drain board of the warewashing three-compartment sink was altered with a water filter. Ensure drain boards areself-draining, smooth and easily cleanable.
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.
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 no inside recycling containers for to-go food containers provided by the facility. Ensure they are provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0130AFood source and labeling
Official Wording
All food must be from approved sources.
Inspector’s Notes
Observed cakes in display cooler without an approved source. Ensure food is from a licensed facility with a food manufacturing, distributor, or wholesale license. Cakes discarded. Facility does not have the equipment to make cakes and should limit the menu to the foods that can be made safely on site.
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.
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
Observed menu expanded beyond what the current kitchen is licensed for. Ensure a new food plan is submitted.
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 4626.0033APermits, 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
Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure someone with the ability to oversee food employees is obtains the certificate and it is posted.
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 MN Rule 4626.0650Water, plumbing, and sewage
Official Wording
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s Notes
Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain-boards are self-draining, smooth and easily cleanable.
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.
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 black plastic coffee lids used for to-go drinks. Ensure to-go items are recyclable ( #1, #2, #5 non-black plastics), re-usable, or compostable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0130AFood source and labeling
Official Wording
All food must be from approved sources.
Inspector’s Notes
Observed several "milk cakes" for sale in display cooler. PIC explained the food was made on site, there is no baking equipment or hood system on site. Ensure all foods are from an approved source. At time of inspection PIC was educated on the approved source and cannot sell the cakes without a receipt from a licensed food facility for the cakes.
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.
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 foods like box of mangos, stored in basement storage area on the ground, or less than six inches from the ground. Ensure all foods are in a clean, dry location at least six inches above 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.
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
Observed cakes made on site. Ensure plans are submitted to the City of Minneapolis before adding menu items that require additional equipment. 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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s Notes
Observed single-service items stored on basement ground, and outside of the protective coverings. Ensure single-service and single-use items are stored properly.
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 4626.0450BCDECleaning and sanitizing
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
Observed loose food topping being stored in black storage container. Ensure all food-contact equipment is made of food-grade materials which are able to be washed, rinsed, and sanitized.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s Notes
Observed personal food items stored with retail food items in basement cooler. Ensure personal items are separated from food items by having lockers or other suitable places like a labeled area of the cooler that prevents contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed food topping stored in basement, uncovered. Ensure food is covered when in storage to prevent contamination.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s Notes
Observed excessive clutter in basement and unused equipment and items. Ensure all un-used equipment, and items are removed to assist with easy cleaning.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no employee illness log available at time of inspection. Ensure a log to record employee foodborne illness symptoms is kept and available. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure someone on site obtains and posts the certificate. Discussed with PIC.
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 MN Rule 4626.0650Water, plumbing, and sewage
Official Wording
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s Notes
Observed drain board has been cut to insert a filter water dispenser. Ensure three compartment sink has intact drainboards.
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.
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 no recycling container for recycling disposal. Ensure one is obtained.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing sink was blocked with equipment inside and packaged items on ground in front of the sink. Ensure hand sinks are accessible at all times and used exclusively for hand washing. At time of inspection PIC moved the items.
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 black plastic #6 lids, and Styrofoam containers. Ensure all to-go containers for food are recyclable (#1,#2,#5 plastics, not black), compostable or reusable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed no Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM 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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s Notes
Observed personal food items in cooler without a labeled area, observed personal items and lotion stored with food items upstairs. Ensure personal items are stored away from commercial operation items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0650Water, plumbing, and sewage
Official Wording
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s Notes
Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain boards are self-draining, smooth and easily cleanable.
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.
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
Observed restroom was missing paper towels. Ensure all hand washing sinks are provided with a hand drying device, or single-use paper towels.
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.
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 no recycling containers or dumpster for food packages. Ensure they are provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Observed no sanitizing being done on site for food contact surfaces. Discussed and educated PIC at time of inspection. Ensure sanitizer is being used after wash and rinse then food contact surfaces are air-dried. Set up three compartment sink with PIC at time of inspection.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed no test strips for sanitizer concentration. Ensure each type of sanitizer being used on site has the proper test strips to be used when testing three compartment sink sanitizer.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed no hot-water sanitizing testing device for the hot-water sanitizing dish machine on site. Ensure one is provided to test that the machine is reaching the proper sanitizing 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
Observed household Instantpot being used for Boba. Ensure food equipment is ANSI certified so it is easily cleanable.
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.