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 hand washing sink was missing paper towels in meat cutting area. Ensure each hand washing sink is stocked with paper towels before a shift starts and throughout the day as needed.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed new three compartment sink and hand washing sink in need of sealing to the wall.
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 three compartment sink faucet in disrepair. Ensure plumbing system is maintained in good repair.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food on ground in walk-in freezer. Ensure food is stored at least six inches above the ground so it is protected and cleaning can take place.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed food on the ground in walk-in freezer. Ensure the facility is maintained 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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken sitting out of temperature control. Ensure thawing of time/temperature controlled for safety food is done under refrigeration, facility does not have a prep sink for thawing. PIC moved the chicken to the cooler.
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 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed no area for drying food contact equipment that has been cleaned. Ensure an air- drying area to accommodate equipment. Discussed getting drying racks.
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.
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 empty paper towel dispenser at hand washing sink and in restroom. Ensure all hand washing sinks have paper towels or other approved hand drying device. At time of inspection PIC replaced the 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed hand washing sink was not sealed to the wall. Ensure all fixed equipment is sealed to the wall.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed food employee cleaning grinding equipment then went to prepare customer meat order, touching the inside of the handle of the walk-in cooler, the inside of the bag where the meat was going without washing hands. Observed employee change gloves without washing hands. Ensure hand washing is being done after handling soiled equipment and when changing tasks and when changing soiled gloves. At time of inspection food employee was educated, washed hands and put on clean gloves.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed three compartment sink was leaking. Observed three compartment sink hot water was turned off at the wall. Ensure plumbing is in good repair.
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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed food employee recontaminate hands by touching the faucet handle after washing. Ensure clean hands are not recontaminated by using a clean barrier like a paper towel when turning off the faucet. Employee was educated and rewashed hands using the proper procedures.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee use gloves for multiple tasks like cleaning equipment then packaging meat. Ensure single-use gloves are used for one task. Employee was educated, washed hands and changed gloves at time of inspection.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed sanitizer in bucket with wet wiping cloths was over 200PPM. Ensure sanitizer is at the proper concentration for wiping cloths 5-200PPM in chlorine solution. PIC corrected at time of inspection
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.
majorCode MN Rule 4626.0680BEquipment and utensils
Official wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
Observed large cutting boards that will not fit in three compartment sink for proper washing, rinsing, sanitizing and air-drying. Ensure three compartment sink can fit the largest piece of equipment so it can be properly cleaned.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloth being held on the counter. Ensure wiping cloths are held in a sanitizing solution at the proper concentration.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food stored on ground in walk-in freezer. Ensure all food is kept at least six inches above the ground, in a clean and dry location.
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 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed cutting boards with large gashes and cut marks. Ensure cutting boards are maintained smooth and easily cleanable.
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 food debris on food contact equipment in storage, like the cubing piece that is removed. Ensure all food contact equipment is maintained clean to the sight and touch. At time of inspection the food employee placed it at the three compartment sink to be cleaned.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed the person in charge (PIC) could not explain the correct procedures for washing, rinsing, sanitizing, and air-drying food contact surfaces. Observed violations pertaining to: food contact surfaces being dirty, three compartment sink could not hold water in one of the compartments to properly wash, rinse, and sanitized food contact surfaces. PIC explained that they only clean dishes once a day when food contact equipment should be cleaned at least every four hours, or when it becomes contaminated. Observed improper sanitizing solution concentration in a wiping bucket. Ensure the person in charge and food employees are trained on proper procedures to eliminate food safety risks in their food establishment.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Observed the PIC explained food contact equipment is being washed, rinsed and sanitized once a day. Ensure equipment used with time/temperature controlled for safety foods like raw meat is being cleaned throughout the day, at least every four hours or more frequently when it becomes contaminated.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed a the person in charge is not ensuring food employees are properly washing, rinsing and sanitizing food contact surfaces, including clean in place cleaning procedures, washing hands, and changing gloves, and having proper equipment to wash, rinse and sanitize food contact equipment. Ensure there is a person in charge who is trained and able to train food employees on proper food safety procedures.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed walk-in freezer had food debris on ground, handle and door. Ensure the physical facilities are maintained 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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed boxes of raw meat thawing at room temperature. Ensure thawing is done under refrigeration to ensure the food does not go over 41F. No prep sink on site for any other thawing method. Food employee moved meat to cooler.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no one with the ability to oversee day-to-day food operations and food employees, with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed drain boards, and/or drying racks are not large enough or not provided to accommodate all soiled and cleaned items that accumulate during operation. Observed large cutting boards on top of all three compartments and no drying racks for clean items.
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.