minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be 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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed duct tape holding together the bottom cover of the reach-in freezer. Informed the MOD to ensure all equipment are maintained and repair per manufacturer's recommendation.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the following TCS foods in the pizza prep cooler whose temps were above 41*F: sausages (47*F), pizza sauce (57*F), and chicken (52*F). Informed the manager on duty (MOD) to immediately discard any TCS foods whose temps have been above 41*F for more than 3-4hrs and move the rest to another working cooler until the prep cooler temp is adjusted to maintain temps of 41*F or below.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed establishment using time as public health control (TPHC) for pizza on the hotline but there was no written TPHC policy available on site. Informed the MOD to ensure they have a written TPHC policy in place that all employees are familiar with and follow, and to keep copy of the policy available on site and upon request by the Health Dept. Advised to MOD to use the copy of the TPHC template provided with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed establishment has VCT tile and vinyl base throughout the kitchen which is not an approved flooring for kitchen and food prep areas. Informed the MOD they need to provide/install, within a year, an approved flooring and cove base in the kitchen and all food prep/service areas
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.
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 the concentration of the quat sanitizer solutions used in the 3-comp sink and sani spray bottles were higher than 400ppm. Informed the MOD to ensure they properly adjust and monitor the concentrations of the quat sanitizer solutions to be 200-400ppm. This issue was immediately corrected on site.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a sanitizer spray bottle without a label. Informed the MOD to ensure they properly label all containers holding chemical solutions. This issue was immediately corrected on site.
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.