Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Clamshell takeout containers are number 6 plastics and not approved. Once stock has been used do not reorder these containers. Guidance document provided during routine inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Establishment has discontinued ordering from Frostella Patisserie but is still selling the stock they have on site. Frostella Patisserie does not have a wholesale license, discontinue selling product.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no signs posted in restrooms or kitchen handwash sinks remind employees to wash their hands. Handwash posters provided on site, post at all hand wash sinks.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Clamshell takeout containers are number 6 plastic. These are not approved. Provide recyclable plastic containers with numbers 1,2 or 5 that are not black. Guidance document left on site and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
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 restricted from working with food • When a food worker can return to work
Inspector’s notes
There is no illness log on site and management does not have a policy in place to record employee illness. Illness log left on site and reviewed. Ensure that all staff are trained on employee illness policies.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed dishes being washed without a sanitizing step. Discussed dishwashing procedures with staff and they were not aware sanitizer should be used and there was no sanitizer on site. Retrain all staff to wash dishes in the following order: 1) use soapy water 2) rinse 3) soak in approved sanitizer solution 4) allow to air dry Instructed management to immediately get chlorine from the neighboring corner store and left a few sanitizer test strips on site with instructions.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No sanitizer or sanitizer test kit on site. Provide 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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed dishes being washed in the food prep sink. Discontinue washing dishes in the food prep sink and sanitize before next 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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
There is no plan for how to clean up vomit or diarrhea. Guidance document provided onsite. Make sure staff know to use guidance document when/if cleaning up vomit or diarrhea.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Desserts and pastries are provided by Frostella Patisserie in Brooklyn Park. Brooklyn Park Health department has confirmed that they do not have a license to wholesale. Discontinue selling these products until they obtain a license to wholesale.
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.