minorCode MN Rule 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED CUTTING BOARD WITH SIGNIFICANT SCRATCHING. RESURFACE CUTTING BOARD.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED MISSING DRAIN COVER ON MOP SINK. REPLACE DRAIN COVER FOR MOP SINK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED SOME CRACKED OR MISSING FLOOR TILES NEAR WALK-IN COOLER. 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.
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 PAPER TOWELS MISSING AND HANDWASHING SINK. EMPLOYEE CORRECTED AT TIME OF INSPECTION. KEEP SINKS STOCKED AT ALL TIMES WITH PAPER TOWELS.
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.
Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
Inspector’s notes
OBSERVED WINDEX STORED ON TOP OF DISPLAY COOLER WITH MEAT. EMPLOYEE CORRECTED AT TIME OF INSPECTION. DISCONTINUE STORING TOXIC MATERIALS ABOVE FOOD AND EQUIPMENT.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.