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.)
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
There was no facility license posted as required. Obtain and post establishment license in a conspicuous location.
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.
Remove all medicines that are not necessary for the health of the employees from the premises.
Inspector’s notes
This has been corrected.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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.)
Inspector’s notes
Observed 2 containers of cooked rice in hot holding cabinet at a temperature of 125*F. Maintain all hot TCS foods at 135*F or higher. Hot holding cabinet observed to be holding an ambient temperature of 125*F. Note: Manager turned up thermostat on hot holding cabinet.
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
There was no facility license posted as required. Obtain and post establishment license in a conspicuous location. There was no facility license posted as required. Obtain and post establishment license in a conspicuous location.
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.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed an employee eating in the back prep area. Discontinue this practice. Employees to eat in the dining area not in the kitchen,
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.
Remove all medicines that are not necessary for the health of the employees from the premises.
Inspector’s notes
Observed a bottle of Tylenol on shelf over food prep table in back area of restaurant. Store medication in a separate area away from food prep, storage or utensil washing. (cos).
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sliced tomatoes at 44*F and pico de gallo or corn salsa at 50*F in front coldwell unit. Maintain these foods at 41*F or less.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
In the walk-in cooler observed a large covered plastic bin of cooked chicken at 83*F. Cool cooked TCS foods in shallow, uncovered containers. Note: Preferably use metal containers rather than plastic to cool food.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard lining utility shelves in food prep area. Remove the used cardboard and discontinue this practice.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed the 3-comp sink was not being used correctly. The first compartment was not being used. @nd compartment was being used for washing with detergent and 3rd compartment with quat sanitizer. Wash utensils and equipment in first compartment with detergent - rinse in clear water in middle compartment - use an approved sanitizer in 3rd compartment. (facility uses quat - steramine tabs) (Maintain between 200-400 PPM).
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
In the walk-in cooler observed at least 7 large plastic food containers with no lids. Provide a lid on these large food containers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed an employee eating in the back prep area. Discontinue this practice. Employees to eat in the dining area not in the kitchen,
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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In walk-in cooler observed multiple unlabeled food containers. Label food containers with their contents.
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.
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.)
Inspector’s notes
Observed cooked rice in hot holding cabinet at a temperature of 128*F. Maintain all hot TCS foods at 135*F or higher. Note: Manager turned up thermostat on hot holding cabinet.
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
There was no facility license posted as required. Obtain and post establishment license in a conspicuous location.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard lining utility shelves in food prep area. Remove the used cardboard and discontinue this practice.
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.
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.)
Inspector’s notes
Observed sliced cooked gyros meat sitting at 82*F in a deep metal pan at side of grill. Observed cooked rice in hot holding cabinet at a temperature of 131*F. Maintain all hot TCS foods at 135*F or higher.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
On Coldwell at front counter observed sliced tomatoes at 52*F, salsa at 53*F and Tzatziki sauce at 46*F. Maintain all cold TCS foods at 41*F or less. Turn on Coldwell sooner or lower thermostat to maintain cold food below 41*F.
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post establishment license in a conspicuous location.
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 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Facility is using their food prep sink for dirty utensil storage. The food prep sink is to be used only for food prep.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed the 3-comp sink was not being used correctly. The first compartment was not being used. Wash utensils and equipment in first compartment with detergent - rinse in clear water in middle compartment - use an approved sanitizer in 3rd compartment. (facility uses quat - steramine tabs) (Maintain between 200-400 PPM).
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
In 2 door freezer observed numerous food items being stored uncovered and double stacked with bottom of top food container sitting directly on the uncovered food beneath it. Discontinue this practice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.