Alphabet Childcare

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

The chlorine spray bottle was measured at 0 ppm. Chlorine sanitizer must be between 50-200 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.

Official wording

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

There was no paper toweling located at the staff bathroom sinks. Stock.

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.

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

The food shelves and shelves that stored plates and cups were wood. Line shelves with FRP.

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.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

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.

Official wording

Sanitize food contact surfaces before using and after cleaning.

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.

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

The old license was posted. Post current City of Minneapolis license.

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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

The facility had Quat sanitizer on-site but did not have Quat test strips. Provide.

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.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Inspector’s notes

Milk was expired. Discarded

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

The facility could not locate their employee illness log. Provide and keep on-site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

The chlorine sanitizer spray bottles were measured 0 ppm. Conversation and training occurred to keep between 50-200 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.