Philicious Phillys

Year by year

Inspections

1. Jun 20, 2026 Follow-Up Score 96
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed an analog meat thermometer, but there was no thin tipped thermometer on site. Provide a thermometer with a thin diameter probe to temp thin foods such as hamburger patties and chicken. Digital thermometers typically have a thin diameter probe.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     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 rest

     There was no illness log on the food truck. The adjacent food truck, owned by the same operator had an illness log and policies were discussed. Provide an illness log that is kept on the food truck.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The soap dispenser at the handwash sink is broken. Soap was stocked outside of the installed dispenser. Repair the soap dispenser.

     Code MN Rule 4626.1515

2. May 23, 2026 Routine Score 74
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There was no Employee Illness Log available. Keep an Employee Illness Log and use it: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/resources/

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Steak and peppers, which had been recently cooked, were left on the counter and had cooled down below 135F (which is the required hot-holding temperature). Steak and peppers were reheated to 165F for safety, then set into hot holding. Cooked beef patties were in water on the flat top, but were below 135F. These were also reheated to 165F. Note: hot holding might be done on the flat top, but the steamer well is far more efficient at maintaining 135F throughout the product.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Cooked chicken was taken out of the cooler and set on the counter top. It had warmed to 53F. Chicken was returned to cooler. Do not stage cold TCS food out in the prep area; keep it at 41F or below using mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap dispenser was not working. Dispenser was repaired so it dispensed. Ensure soap is always available at the sink.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     There were no paper towels at the handsink. Paper towels were found and put by sink. Always keep paper towels stocked at the hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer available for taking internal food temperatures. Provide a thin-tipped thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     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 rest

     The Person in Charge was not able to state that employees are not allowed to work with the symptom of diarrhea. The employee illness policy must exclude employees from working with vomiting and diarrhea. Additionally, the Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health. Set up a policy to report any such customer complaints to 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     The Person in Charge did not know important food temperature requirements such as cold holding (41F or below), hot holding (135F or above), reheating (to 165F). Know the important food safety temperatures.

     Code MN Rule 4626.0030DEFGHI

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Beef and peppers and beef patties had been prepared on the truck without the Person in Charge (PIC), as the PIC was unaware the soap was not working and paper towels were not stocked. Ensure all food workers wash hands before beginning food prep.

     Code MN Rule 4626.0075A

3. May 24, 2025 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no certified food protection manager certificate post onsite - obtain and post a copy onsite.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log onsite - obtain and keep an illness log onsite.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed chicken patty (105*F) and chicken strips (125*F) reading lower than 135*F. Maintain hot food at 135*F or above.

     Code MN Rule 4626.0395A1

4. May 18, 2024 Routine Score 100
   • Not serious Priority 3

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

     OBSERVED A HAND WASH SIGN TO NOT BE POSTED AT THE HAND SINK. POST SIGNAGE.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     OBSERVED A SOAP DISPENSER TO BE MOUNTED ON THE WALL ABOVE THE THREE COMPARTMENT SINK. REMOVE SOAP DISPENSER FROM CURRENT LOCATION.

     Code MN Rule 4626.1455

5. Jun 6, 2023 Routine Score 98
   • Not serious Priority 3

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

     OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT THE EMPLOYEE HANSINK ON THE MOBILE FOOD TRUCK. POST SIGNAGE.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED A THIN TIP THERMOMETER TO BE MISSING ON THE MOBILE FOOD TRUCK. PROVIDE AND MAINTAIN ON FOOD TRUCK.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     OBSERVED THE HOOD BAFFLES TO BE DIRTY AND IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1530A