Observed there to be peeling ceiling paint, damaged light shields, and cracked wall under the handwashing sink. Repair and keep physical facilities in good repair.
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.
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
Observed a bag of sugar in the kitchen to be unlabeled. Bag was labeled during inspection. Make sure all food ingredients are labeled to ensure proper use.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed the paper towel dispenser at the handwashing sink to be out of paper towels. The paper towels were restocked during inspection. Ensure that handwashing sinks are properly stocked with paper towels to promote proper handwashing.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed a container of tomato paste in the stand-up cooler to be date marked with a date of 10/3/2023. This is past the allowable 7 days. The tomato paste was discarded during inspection. Ensure that TCS food items are discarded within 7 days of the product being prepared or unpackaged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
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.
Inspector’s notes
Observed heated green beans in the stand-up cooler to not be marked with the date of preparation. Person-In-Charge stated that the green beans were prepared on the day prior to the inspection. Person-In-Charge labeled the green beans with the date of preparation. Ensure that prepared TCS foods are date marked for proper use or disposition of the 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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed flower vases, plant pots, and children's toys to be stored in the kitchen area. Remove these items and ensure that only items necessary for the food operation are stored in the kitchen.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the racking in stand-up cooler (2) to be soiled with debris. Clean this area and maintain clean.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the blade of the mounted can opener to be soiled with old debris. Clean the blade and maintain clean to sight and touch.
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.