Salvation Army - Harbor Light

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the back door with damaged walls around the door. Repair as needed. Per operator, funding has been secured and a kitchen remodel will be taking place in February 2027. The back door and walls will be addressed as part of the kitchen remodel.

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

Observed the caulk along the wall juncture seam at the three compartment sink to have black biofilm. Clean or re-caulk wall juncture seam.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the bottom of the can rolling rack in the back storage room to be in need of a good cleaning. Clean and maintain in a clean condition.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed various rusty shelving inside the walk-in cooler. Replace with intact shelving that is smooth and 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.

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Observed the can opener piercing blade to have dried up food debris. Clean and maintain can opener piercing blade clean. Operator sent the can opener to the dishwasher at time of the 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.

Official Wording

Label all containers of food and food ingredients with their common name.

Inspector’s Notes

Observed the bulk oatmeal and rice containers to not be labeled. Label bulk food containers. Operator labeled both containers at the time of the inspection.

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

Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Inspector’s Notes

Observed a fly strip to be hanging next to one of the hand sinks in the kitchen. Remove fly strip and relocate. Operator relocated the fly strip to an acceptable location during the inspection.

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.

Official Wording

Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

Inspector’s Notes

Observed the ice scoop to be badly cracked and no longer in a smooth and easily cleanable condition. Replace ice scoop with a new ice scoop. Per operator, a new ice scoop has been ordered.

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.

Official Wording

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 through discussions with the person in charge, a major remodeling of the kitchen will be taking place in February 2027. Prior to any remodeling, the below will need to take place: - A food plan review must be submitted and approved. - Food Plan Review process and application: https://www.minneapolismn.gov/business-services/business-assistance/run/foodsafety/ food-plan-review/ - The applicant will need to email the application form to Development@minneapolismn.gov. - An email will be sent to the applicant to upload supporting documents to ProjectDox. (Note: Supporting documents must include; floor/equipment plan; specification sheets for new equipment, description of finishes, menu etc.) - Upon completion, applicant will need to submit the plan for 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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the back door with damaged walls around the door. Repair as needed. Per operator this will be included as part of the upcoming kitchen remodel in May 2026.

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

Observed various ceiling tiles in the back kitchen to be dusty. Clean and maintain in a clean condition. Per operator, ceiling tiles to be cleaned later today.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the sides of the fryer and stovetop with light accumulations. Clean and maintain all nonfood contact surfaces clean. Per operator, referenced areas to be cleaned later today.

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

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

Observed a cracked cover for the bulk rice container. Replace cracked cover with an intact cover. Per operator, a new cover has been ordered.

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

Observed the dishwasher exhaust ductwork above the dishwasher to have heavy accumulations inside duct work. Clean and maintain referenced duct work clean. Per operator, hoods to be cleaned tomorrow afternoon.

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

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

Observed no irreversible temperature indicator present to test the rack temperature of the high temperature dishwasher. Provide and maintain on site. Per operator, an applicable irreversible temperature indicator has been ordered.

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 physical facilities in good repair.

Inspector’s Notes

Observed the back door with damaged walls around the door. Repair as needed. Per operator, this repair will be included as part of the upcoming kitchen remodel in May 2026.

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

Observed various ceiling tiles in the back kitchen to be dusty. Clean and maintain ceiling tiles 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

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s Notes

Observed a spray bottle of degreaser and another spray bottle of Lime away to not be labeled. Label all spray bottles. Operator labeled referenced spray bottles during 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.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the sides of the fryer and stovetop with light accumulations. Clean and maintain all nonfood contact surfaces 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

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

Observed a cracked cover for the bulk rice container. Replace cracked cover with an intact cover.

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

Observed the dishwasher exhaust ductwork above the dishwasher to have heavy accumulations inside duct work. Clean and maintain referenced duct work 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

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

Observed no irreversible temperature indicator or strips present to test the rack temperature of the high temperature dishwasher. Provide and maintain on site.

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

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

Observed a large, covered hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times and parameters with the person in charge. Cooling resources sent out with the inspection report.

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

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed a large, hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times, parameters and methods of TCS foods with the person in charge. Cooling resources sent out with the inspection report.

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

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

Inspector’s Notes

Observed a large, covered hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times, parameters and methods of TCS foods with the person in charge. Cooling resources sent out with the inspection report.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED CORRODED SHELVING IN THE WALK IN COOLER TO NO LONGER BE SMOOTH AND EASILY CLEANABLE. REPLACE AS NEEDED. PER OPERATOR, NEW SHELVING IS PLANNED AS PART OF THE UPCOMING KITCHEN REMODEL.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. PER OPERATOR, FUNDING HAS BEEN SECURED AND FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN TO REMODEL THE KITCHEN. APPEARS EXTENSIVE REMODELING OF KITCHEN WILL TAKE PLACE SPRING OF 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

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

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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. INFORMATION CAN BE FOUND BELOW ON HOW TO OBTAIN PROPER STATE CFPM CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST THE STATE CFPM 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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

OBSERVED SOME OF THE CEILING TILES IN THE BACK OF THE KITCHEN WITH DUST BUILDUP. CLEAN AND MAINTAIN IN C CLEAN CONDITION.

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

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 THROUGH DISCUSSIONS WITH THE PERSON IN CHARGE THAT FUNDING HAS BEEN SECURED AND FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN TO REMODEL THE KITCHEN. IT APPEARS EXTENSIVE REMODELING OF KITCHEN WILL TAKE PLACE SPRING OF 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED CORRODED SHELVING IN WALK IN COOLER TO NO LONGER BE SMOOTH AND EASILY CLEANABLE. REPLACE AS NEEDED.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. PER OPERATOR, FUNDING HAS BEEN SECURED AND NOW FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN ON THE REMODELING OF THE KITCHEN. APPEARS REMODELING WILL TAKE PLACE IN 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

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

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 CUPS AND BLACK PLASTIC ON SITE. OPERATOR TO REPLACE WITH PRODUCTS THAT ARE COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE.

In Plain English

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

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

OBSERVED NO QUATERNARY AMMONIUM TEST STRIPS TO BE PRESENT. PROVIDE AND MAINTAIN ON SITE.

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

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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. INFORMATION CAN BE FOUND BELOW ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST THE STATE CFPM CERTIFICATE ON THE PREMISES.

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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) CLEAN AND OR RECAULK THE WALL JUNCTURE SEAM ALONG THE THREE COMPARTMENT SINK AND DISH PIT AREAS. 2) CLEAN FLOOR UNDER THE FRONT COOK LINE AND BACK COOK LINES. 3) CLEAN FLOOR UNDER SHELVING IN BACK STORAGE ROOM. 4) CLEAN DUSTY CEILING TILES AS NEEDED IN KITCHEN AREAS. CLEAN AND MAINTAIN ALL AREAS IN A CLEAN CONDITION.

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 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 NO PAPER TOWELS AT THE BACK EMPLOYEE HAND SINK. MAINTAIN FULLY STOCKED. OPERATOR PROVIDE PAPER TOWELS DURING THE 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.

Official Wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s Notes

OBSERVED A CONTAINER OF COOKED VEGETABLES AND CHICKEN PASTA TO NOT BE DATE MARKED. OPERATOR DATE MARKED BOTH TCS FOODS DURING THE INSPECTION.

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

Backflow prevention devices must be installed in accordance with chapter 4714.

Inspector’s Notes

OBSERVED NO AIR GAP BETWEEN THE DRAINAGE LINE ON THE WATER MACHINE ALONG THE CUSTOMER SELF-SERVICE AREA. PROVIDE AN EFFECTIVE AIR GAP.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

OBSERVED THE SANITIZER BUCKET TO BE 100 PPM QUATERNARY AMMONIUM. PER THE MANUFACTURER'S SPECIFICATIONS, THE SANITIZER CONCENTRATION SHOULD BE BETWEEN 150 - 400 PPM. MAINTAIN PROPER SANITIZER CONCENTRATIONS AS REQUIRED. OPERATOR REFRESHED THE SANITIZER BUCKET TO 200 PPM ON SITE.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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.

Official Wording

Keep the physical facilities in good repair.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

In Plain English

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

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

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 a test kit for the type of sanitizer used.

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

Label all containers of food and food ingredients with their common name.

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

Equipment food-contact surfaces and utensils must be 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

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

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.

Official Wording

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

In Plain English

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

Official Wording

Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED THE INTERIOR OF THE LARGE WALK IN FREEZER TO HAVE CONSIDERABLE ICE BUILDUP. REPAIR WALK IN FREEZER SO IT IS FUNCTIONING PROPERLY.

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.

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. (PER OPERATOR, BUSINESS IS IN THE PROCESS OF SECURING FUNDING TO ADDRESS THE CURRENT ISSUE.) BUSINESS GIVEN A ONE YEAR EXTENSION TO REPAIR REFERENCED AREA. REPAIR BY 10/23/2024.

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

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 VARIOUS STYROFOAM PLATES, BOWLS, AND #6 CUPS USED ON SITE. DISCONTINUE USING EXISTING ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS THAT ARE EITHER RECYCLABLE OR COMPOSTABLE. AN INFORMATIONAL SHEET ON WHAT IS ACCEPTABLE IS BEING SENT OUT WITH THE REPORT.

In Plain English

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

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 AN EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR AMBER YOUNG. PROVIDE A CURRENT STATE CFPM FOR BUSINESS. AMBER IS SIGNED UP TO TAKE A CLASS IN DECEMBER 2023. UPON COMPLETION, APPLY FOR STATE OF MN CERTIFICATION. ONCE RECEIVED, POST CURRENT STATE OF MN CFPM CERTIFICATE ON SITE.

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.

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

OBSERVED IRREVERSIBLE TEMPERATURE INDICATOR STRIPS TO BE MISSING FOR THE HIGH TEMPERATURE DISHWASHER. OBTAIN AND MAINTAIN ON SITE.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED THE INTERIOR OF THE LARGE WALK IN FREEZER TO HAVE CONSIDERABLE ICE BUILDUP. REPAIR WALK IN FREEZER SO IT IS FUNCTIONING PROPERLY.

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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

OBSERVED QUATERNARY AMMONIUM TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION LEVELS TO BE MISSING. OBTAIN AND MAINTAIN ON SITE.

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

OBSERVED THE FOLLOWING IN NEED OF REPAIR: 1) BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. (PER OPERATOR, BUSINESS IS IN THE PROCESS OF SECURING FUNDING TO ADDRESS THE CURRENT ISSUE.) 2) PAPER TOWEL HOLDER IN THE BACK KITCHEN IS BROKEN. (REPAIR UNIT) REPAIR REFERENCED AREAS TO A WORKING STATE.

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

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 VARIOUS STYROFOAM PLATES, BOWLS, CUPS AND ADDITIONAL #6 CUPS FO USE ON ISTE. DISCONTINUE USING ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT ON THE ORDINANCE 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.

Official Wording

Label all containers of food and food ingredients with their common name.

Inspector’s Notes

OBSERVED THE BULK SUGAR CONTAINER TO NOT BE LABELED. OPERATOR LABELED THE SUGAR CONTAINER DURING THE INSPECTION.

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

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

OBSERVED THE CANOPENER PIERCING BLADE TO HAVE DRIED UP FOOD DEBRIS ON THE BLADE. OPERATOR SENT THE CAN OPENER THROUGH THE DISHWASHER DURING THE INSPECTION. MAINTAIN ALL FOOD CONTACT SURFACES CLEAN AFTER USE.

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

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 AN EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE TO BE POSTED ON SITE FOR AMBER YOUNG. PER OPERATOR, AMBER WILL BE RETAKING THE CFPM CLASS TO BECOME CURRENT. A DIRECT LINK IS PROVIDED BELOW TO THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE FOR BECOMING A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETION OF CLASS, AMBER WILL NEED TO APPLY FOR STATE OF MN CFPM CERTIFICATION. ONCE RECEIVED, AMBER TO POST HER STATE CERTIFICATE ON SITE.

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.

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

OBSERVED A TABLE FULL OF PASTRIES AND PRETZEL BITES OUT FOR SELF SERVICE WITHOUT A PROTECTIVE COVERING. THERE IS PIECE OF EQUIPMENT WITH A SNEEZE GUARD IN THE SAME ROOM THAT IS NOT IN USE BUT CAN PROVIDE THE PROPER PROTECTION. GOING FORWARD, OPERATOR TO MOVE ALL ITEMS TO UNIT FOR PROPER PROTECTION DURING FOOD SELF SERVICE TIME PERIODS.

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.

Official Wording

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

Inspector’s Notes

OBSERVED VARIOUS TCS FOODS (CUT FRUIT, HARD BOILED EGGS, SALAD ETC TO BE OUT FOR SELF SERVICE WITHOUT WRITTEN PLANS IN PLACE FOR DOING SO. OPERATOR STATED SERVICE WINDOW WAS A FEW HOURS AND THAT ALL FOOD WAS DISCARDED UPON COMPLETION OF SERVICE. GOING FORWARD, EITHER MAINTAIN TCS FOODS UNDER MECHANICAL REFRIGERATION DURING SERVICE OR FILL OUT THE ATTACHED TIME AS A PUBLIC HEALTH CONTROL FORM AND MAINTAIN ON FILE.

In Plain English

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

Official Wording

Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

Inspector’s Notes

OBSERVED THE GROUNDS AROUND THE EXTERIOR REFUSE AREA IN NEED OF PICKING UP. MAINTAIN AREA FREE OF DEBRIS.

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.