The Sioux Chef

Year by year

Inspections

1. Jul 19, 2024 Follow-Up Score 94
   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed baking tray covering/blocking handwashing sink. Person in charge removed the baking tray. Corrected on site.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

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

     Observed no handwashing signage at handwashing sink. Person in charge printed and posted a handwashing signage at handwashing sink during inspection. Corrected on site.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed no employee illness log as required. Maintain an employee illness log and have it on site as required.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no certified food protection manager certificate posted on the truck. Post the certified food protection manager certificate as required.

     Code MN Rule 4626.0033D

2. Jun 15, 2024 Routine Score 90
   • Serious Priority 1

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

     Several food items were observed in the temperature danger zone - reportedly from staging at room temperature during set-up. See temperatures above. Train staff to plug the trailer refrigeration units in early during set up, to not bring out cold food until the refrigeration units are cold, and to not stage TCS foods out at room temp for any longer than necessary.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handsink was blocked by a five gallon bucket. Keep the handsink free for employees use at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.

     The truck was in operation with no water in the clean water tank that supplies the handsink. Based on discussion, an external cap/hose to the tank had been stolen. Instead of replacing it so the water tank could be filled and used as intended, a five gallon bucket of water was set up near the handsink. This is not allowed on a licensed Minneapolis food truck or trailer. The trailer did not open for service until staff were able to begin filling the clean water tank.

     Code MN Rule 4626.1015

   • Not serious Priority 3

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

     Repair the cover/hose to the clean water tank so potable water can easily be added to the tank.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     A copy of the current license was not available on the truck and the mobile decal sticker was not posted. Find the mobile decal sticker and adhere it to trailer.

     Code MN Rule 4626.1755B

   • Not serious Priority 2

     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.

     A large container of green salsa was date-marked 6/1 but was still in use - meaning it would be past its seven day use-by date. Manager spoke with restaurant staff who stated it was made only two days before but right date-mark was not provided.

     Code MN Rule 4626.0400A

3. Oct 7, 2023 Routine Score 92
   • Serious Priority 1

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

     Observed TCS cold held foods above maximum temperature requirements. All TCS cold held foods must be kept at a temperature of 41 degrees (F) or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed items stored/held in handwashing sink. Handwashing sinks must be unobstructed at all times and used for the sole purpose of handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.

     Observed a near complete empty water tank on food truck. Water tanks must maintain water supply for the duration of the service period. Maintain water supply for handwashing sinks and other facility needs. Operators were instructed to replenish the water tank immediately.

     Code MN Rule 4626.1015