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
There were no sanitizer buckets in use at time of inspection. Provide and store wet wiping cloths in a sanitizer solution between uses. (This was corrected by manager).
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time is being used to hold cooked pizzas on front counter but there is no approved paperwork for doing so. See attached TPHC form, fill it out and keep on site for review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
On Coldwell unit observed double stacking of pork over other Coldwell food items. Discontinue this practice. Manager immediately corrected the double stacking issue.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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
This has not been corrected. There was no sanitizer bucket at front prep area. Provide and properly maintain a sanitizer bucket at front prep line.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time is being used to hold cooked pizzas on front counter but there is no approved paperwork for doing so. See attached TPHC form, fill it out and keep on site for review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
At cookline observed that used gloves were being discarded on floor instead of being placed in a trash can. Provide a readily accessible trash can at front prep area and clean up used gloves on floor.
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.
Observed a deep plastic container filled with cooked veggies sitting on counter cooling at a temp of 102*F - per GM container had been sitting there cooling for over an hour. Cool hot TCS foods in a container 2 inches deep or less. TCS foods to be rapidly cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In 2-door Upright cooler observed a carton of shell eggs stored directly over cut, ready-to-eat lettuce. Store shell eggs below or separate from ready-to-eat foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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 several wet wiping cloths on establishment counters and prep tables. There were no sanitizer buckets in use at time of inspection. Provide and store wet wiping cloths in a sanitizer solution between uses. (This was corrected by manager).
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 businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
At time of inspection there was no hot water at handsinks. Provided hot water between 110-130*F at hand sinks. Note: Technician called and was on scene working on hot water heater - it kept blowing fuses.
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.
Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
Inspector’s notes
At time of inspection there was no hot water at 3-comp sink. Water temp was only 78*F. Provided hot water 110*F or higher. Note: Technician called and was on scene working on hot water heater - it kept blowing fuses.
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
Establishment does not have a State Certified Food Protection Manager. Employ a CFPM for the establishment - post Certificate in a conspicuous location.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Expiration date on quat test strips was 2023. Provide valid test strips to measure strength of quat sanitizer.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time is being used to hold cooked pizzas on front counter but there is no approved paperwork for doing so. See attached TPHC form, fill it out and keep on site for review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed that establishment floors were soiled and in need of detail cleaning. Clean and maintain floors in a clean condition.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clan the following: 1) Clean establishment shelving. 2) Clean interior of 2-door upright cooler.
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.
Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
Inspector’s notes
Observed a bottle of Mapap Tablets on shelf above food prep sink and salad spinner. Store employee medications separate from food prep or storage. This was immediately corrected by manager.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
In the Coldwell unit observed a plastic container of greens stored directly on top of and touching pepperoni underneath it. Discontinue double stacking as described. Manager immediately corrected the violation.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed the posted establishment license expired 4/1/23. Post valid license once received from licensing.
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.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
Replace the moldy detergent and sanitizer hoses that dispense chemicals into the 3-compartment sink.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.