The city licenses and inspects all Minnetonka commercial food establishments. To schedule an inspection or ask questions, call 952-939-8200.
See below for general food guidelines and information. See the Minnetonka City Code, section 815, for complete details about food establishments, licensing, inspections and enforcement.
To report a complaint or a food-borne illness, call the Minnesota Department of Health at 1-877-FOOD-ILL (1-877-366-3455).
For more information, including the Minnesota Food Code, visit the Minnesota Department of Health’s website.
Food guidelines and information
Refrigerators must be clean and maintained at 41° F or lower. Freezers must be 0° F or less.
All refrigerator and freezer units must have a thermometer.
- Defrost frozen meats by:
- Refrigerating a day before preparing
- Thawing under cold running water
- Defrosting in microwave, and cook immediately
- Never defrost food by leaving it out
Refrigerate leftovers promptly in covered containers. Do not leave cooked foods out after mealtime. Leftovers must be reheated to a temperature of 165° F before reserving.
If a large amount of food needs to be cooled rapidly, place it in a shallow dish (two inches deep), or several dishes if needed, so the center of the food can cool down quickly to 41° F.
Keep all food covered in the refrigerator.
Download and use our cooling down foods tracking chart to track the date, time and temperatures for cooling food products, as well as employee name(s) and any corrective actions needed.
Raw meat must be stored below and separate from prepared and ready-to-eat foods in the order shown below to avoid cross-contamination. These guidelines apply to beef (including beef roast and prime rib), veal, lamp, pork and poultry. Fish and seafood must be stored separate from other raw meat.
- Store clean fruits and vegetables above and separate of all raw meat.
- Store precooked meat and all pasteurized products above all raw meat.
- Store all raw meat at 41° F or below (33°–35° F recommended).
Hair restraints must be worn by anyone preparing food.
Wash hands with soap and water before preparing food, and after touching raw meat and then cooked foods. If a separate hand sink is not available, designate a sink for hand washing only. Provide soap and towel dispensers at each.
Food must be cooked as outlined in the Minnesota Food Code (4626.0340). Cooks must use sanitized food thermometers to verify.
Clean and sanitize utensils and cutting boards after each use. Never allow utensils and surfaces that have contacted raw meat to contact cooked meat or other food without first cleaning and sanitizing.
Properly wash, rinse and sanitize all equipment and utensils after use.
All foods must be prepared in an approved kitchen or other area approved by the local health department.
All equipment and surfaces must be cleaned and sanitized after each use.
Floors must be cleaned after each use.
Store all sanitizers and cleaning compounds in a separate area out of reach and away from food or food-contact items.
Label all working sanitizer solutions stored in containers or spray bottles.
Use a proper clean–sanitize sequence. Everything should be thoroughly washed, rinsed and sanitized – especially between the handling of raw and cooked food.
Test strips must be used to test strength of chemical sanitizers.
- Sanitation Method
- Wash in warm, soapy water
- Rinse in clear, warm water
- Immersion in chemical sanitizer (i.e., one tablespoon bleach per gallon of water) or in clean, hot water at 171° F for 30 seconds
- Air dry
- Commercial dishwasher, usually with 150° F wash cycle and 180° F final-rinse cycle (160° F measure on food contact surface)
- Chemical sanitizer or hot water immersion (three-compartment sink)
Wiping cloths used to wipe food contact surfaces must be frequently rinsed in a sanitizing solution. They can be stored in a sanitizing solution between uses. Sanitizer will not contaminate food or equipment.
All new equipment must meet American National Standards Institute (ANSI) standards.
If you are planning to remodel or make changes, notify the health department for prior approval.
Chemicals, including sanitizers, cleaners and lubricants, can cause health problems if not properly stored and used. Here are tips to properly store and use chemicals in food establishments.
The only poisonous and toxic materials allowed in a food establishment are those used for cleaning and sanitizing, maintaining the establishment or controlling pests. This does not pertain to poisonous or toxic materials sold as part of a retail business, such as grocery or convenience stores.
All toxic or poisonous materials must be stored physically separate from food and equipment storage and handling areas. In addition, poisonous or toxic materials should be stored separate of each other to prevent hazardous reactions which may occur when they come into contact with each other.
Label all cleaning or sanitizing agents stored in spray bottles.
To protect employees and customers and prevent accidental food and equipment contamination, take the following precautionary measures when using chemicals.
Chemicals used in a food establishment must be approved by the FDA or USDA for use in a commercial food establishment. This is especially important for materials used on food-contact surfaces or for pest control.
Always use chemicals according to the manufacturer’s directions. In addition, follow personal safety instructions (safety glasses, gloves, etc.).
Only use chemicals on equipment and in areas they are appropriate and approved for use. For instance, some stainless steel cleaners are not approved for use on food contact surfaces without rinsing. In addition, many lubricants are not food-grade and should not be used on certain parts of food equipment or surfaces.
All chemical containers, including bulk containers and spray bottles, must be labeled clearly with the common name of the contents.
Food and supplies must be covered or removed when chemicals are used overhead, or if over-spray is likely. This includes activities such as cleaning ceiling tiles, applying pest control products, cleaning sneeze guards (salad bars, buffet lines, etc.), cleaning tables in customer areas while food service is occurring and more.
Food employees ill with vomiting or diarrhea should be excluded from working in the establishment.
An employee illness log should be completed when an employee has vomiting or diarrhea.
Restrict any food employees ill with Salmonella, Shigella, Shiga Toxin producing E. coli, Norovirus or Hepatitis A from working with food, clean equipment, utensils, linens or single-service items until the health department has evaluated the potential for food-borne disease transmission. Call the city at 952-939-8200 if an employee is diagnosed with one of the prior listed illnesses.
Call the Minnesota Department of Health at 1-877-FOOD-ILL if a customer complains of vomiting or diarrhea, or becomes infected with any of the illnesses listed above.
At least one person in each food establishment must have current food protection manager certification. Establishments that have limited food and beverage handling or prepackaged food and beverages may be directed toward a less extensive course.
The Minnesota Department of Health website is an excellent resource for initial and renewing certification.
Local health agencies
The self-inspection and temperature log will help you record key information during daily checks. Each form has enough space to record a full week, Sunday – Saturday.
The self-inspection daily checklist includes check boxes for each item and space to record proper information and document corrective actions.
Use the daily temperature log to record each food item and its temperature. Each recording needs to be initialed.
Reminder: All food should be heated to the proper temperatures, which are dependent on the type of food served.
- Cold Foods – 41° F or below
- Hot Foods – Maintained at 135° F or above
- Reheated Foods – Reheat to 165° F or above and maintain at 135° F or above
- Cooling Foods – 70° F after two hours, 41° F after another four hours
Call 952-939-8200 for questions or more information.
Please download, complete and submit the Written Verification of Corrections form for all corrective actions taken.
- Priority 1 and 2 items must be corrected immediately.
- Priority 3 items must be corrected within 48 hours or been budgeted for or had work orders placed.
- An action plan must be submitted for each item with corrective actions within 48 hours.
Include the following information on each form:
- Name of establishment
- Inspection date
- Signature of person in charge
- Violation Number
- Date of compliance
- Corrective action taken
Send completed forms to:
Minnetonka Environmental Health
14600 Minnetonka Blvd., Minnetonka, MN 55345
Call 952-939-8200 for questions or more information.