majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed shellstock tags do not have the last sold date - record last sold date on label.
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.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Observed insufficient supplier letter for frozen fish that the business received - obtain proper parasite destruction letter from the supplier. An example of a proper supplier letter will be sent along with the 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at handwashing stations - post sign.
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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Household ROP machine observed onsite. Remove and obtain the necessary plan prior to having an ANSI ROP machine onsite.
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.
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
Business ROP protein onsite without a HACCP plan. Discontinue ROPing onsite until a HACCP plan has been obtained and approved for the business.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Eggplants (65*F) and beans (49*F) sitting on ice at the dimsum station observed reading higher than 41*F during the inspection. Properly hold food at 41*F or below at all times.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business is using time as a public health control (TPHC) for foods that are sitting out at room temperature but does not have written procedures and logging onsite prior to using TPHC. A TPHC form was provided to the person in charge to complete and train staff on the process. TPHC form and logs will be requested at the next inspection for review, ensure to have the forms available upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.