majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
The 3-compartment sink does not have drainboards. Replace the sink with an NSF sink that has integral 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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
The 3-compartment sink still does not have drainboards. Replace the sink with an NSF sink that has integral 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.
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
There is still a cloth drape hanging between the front service area and back prep room. This drape is constantly being touched because staff go between front and back to prep drinks and wash hands. Take down the cloth drape.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Employee stated that equipment and utensils in the 3-compartment sink are washed (sometimes with bleach added) then rinsed. The correct way is to wash (compartment 1), rinse (compartment 2), then sanitize (compartment 3), then air dry. Employee mixed up a solution of 50ppm chlorine in the 3rd compartment and began sanitizing after rinsing.
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
The handsink was blocked with a lid and ladle. Employee removed the lid and ladle. Keep the handsink clear and accessible at all times.
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.
majorCode MN Rule 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
The 3-compartment sink does not have drainboards, as required. This should have been corrected within the first year of opening - which was a condition of passing the final inspection. Replace the current 3-compartment sink with an NSF sink with two integral 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
The faucet at the 3-compartment sink cannot reach to the 3rd compartment to fill it for sanitizing. Chang the faucet to one that reaches all three compartments. Remove the spray arm, if necessary.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Employee was unable to find thermometer at time of the inspection. Provide a thin tipped digital thermometer for taking internal food temperatures.
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 4626.0495Cleaning 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
A cloth drape is still hung on the doorway between the front and back rooms. Remove the drape.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Employee reported that equipment and utensils are being sanitized in a bowl of chlorine solution at the 3-compartment sink, since the sink's faucet does not reach over to the sanitizing compartment. This inability to properly sanitize will be addressed by fixing the faucet - see other violation below.
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 4626.0955ACleaning and sanitizing
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
Observed to-go cups and paper goods stored on floor in dry storage room. Put them on shelves at least six inches above the floor.
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 food boxes stored on floor in dry storage room. Put them on shelves at least six inches above the floor.
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 4626.0680AWater, plumbing, and sewage
Official Wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s Notes
The 3-compartment sink does not have drainboards, as required. This should have been corrected within the first year of opening - which was a condition of passing the final inspection. Replace the current 3-compartment sink with an NSF 3-compartment sink that has drain boards.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed that the faucet at the 3-compartment sink cannot reach to the 3rd compartment to fill it up for sanitizing. Change the faucet to one that reaches all three compartment. Remove the spray arm, in necessary.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Employee was not able to find a chlorine test strip kit. Provide a chlorine test strip kit.
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Employee was unable to find a food thermometer. Provide a thin tipped digital thermometer for taking internal food temperatures.
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 4626.0495Cleaning 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
A cloth drape has been hung on the doorway between the front and back room. It is absorbent and becomes easily soiled. Remove the cloth drape and do not replace it.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Utensils and food equipment was not being sanitized at all, although chlorine bleach is available onsite. Discussion indicated the bleach is used when equipment becomes stained, but not routinely. It was also observed that the spray arm installed on the 3-compartment sink's faucet does not reach to the sanitizing compartment, so it is very hard for employees to fill that compartment up with a bleach solution for sanitizing. Train employees to always wash, rinse and sanitize food equipment and utensils.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
There was no Employee Illness Log available onsite. The person in charge must have and use an employee illness log to record when employees stay out of work with vomiting or diarrhea. Find an employee illness log to print: https://www2.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.