Diced Grilled chicken found (at 48 F -top and 49 F-middle) being cooled in deep plastic container with a food depth approximately 9 inches in walk-in cooler. Per PIC it was cooked an hour ago. Note: PIC divided it into shallow hotel pans for correction. For proper cooling method, see the food safety fact sheet sent with the report. Note: Submission of plan of corrective action required for long term compliance.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed TCS foods such as Turkey, Ham and wild Rice being cooled in fully covered containers in the walk-in cooler. Note: See above for the temperatures. Note: PIC removed the covers for correction. For details, see the food safety fact sheet sent with the report
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No Quaternary ammonium chloride) test strips provided onsite for use. Note: Provide and use it to accurately measure sanitizer 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Turkey, Potato salad found cooling (from ambient after preparation) in fully covered containers in the walk-in cooler. Diced Grilled Chicken also found being cooling in fully covered container. Note: See above for the temperatures. Note: PIC removed the covers for correction. For details, see the food safety fact sheet sent with the report.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Onions in bags found stored on the floor in the back storage room. Note: Store all foods at least 6 inches off the 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.
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
Paper towel not provided in dispensary box for hand sink located next to food prep and cook line areas.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables throughout. Note: Store all wiping cloths in chemical sanitizer bucket between use at all times.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Grease and old food residue build up observed inside the oven and around its doors area. Note: 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.
Personal care items such as medicine found stored with food contact surface above food prep area. Note: Store them separate and away from food prep area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No Quat test strips provided onsite for use. Note: Provide and use it to measure sanitizer 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.
Diced grilled chicken observed at 53-54 F being cooled in bulk plastic container with food depth approximately 6 inches. Per PIC, it was cooked yesterday afternoon which is more than 24 hours. Note: Discarded voluntarily.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Diced grilled chicken observed at 53-54 F being cooled in fully & tightly covered bulk plastic container with food depth approximately 6 inches. Per PIC, it was cooked yesterday afternoon which is more than 24 hours. Note: Discarded voluntarily. Note: For proper cooling methods, please see the food safety fact sheet sent with the report again.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Grease and food residue build up still not cleaned inside the oven. Note: 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food residue build up on the blade of the can opener. Note: Clean frequently to prevent food debris build up.
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 diced grilled chicken at 95 degrees being cooled in bulk plastic container with food depth approximately 6 inches in the walk-in cooler. Note: PIC stated that it was cooked 1.5 hours ago. Note: Divided into shallow metallic pans for rapid chilling.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed diced grilled chicken at 75 and 95 degrees being cooled in tightly covered bulk plastic containers in the walk-in cooler. Note: PIC stated that it was cooked 1.5 hours ago. Note: For details and proper cooling methods, please see above and the cooling safety fact sheet sent with the report. PIC transferred all into shallow metallic containers and left uncovered.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No chemical test strips provided onsite. Note: Provide and use appropriate test strips (Quat) to accurately monitor sanitizer 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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed grease and food residue build up inside the oven. Note: Clean thoroughly to eliminate grease build up.
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.