Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed there to be dead cockroaches in the kitchen overhead light shields. Pest control is provided monthly. Clean area. Inspect facility and report signs of pests to pest control provider. Increase service, if needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 the air temperature in the kitchen stand-up cooler to be 50 degrees F. Service equipment to make sure that it can maintain temperatures of 41 degrees F or below. Observed the gaskets of the kitchen stand-up cooler to be torn. Observed the handles of the kitchen stand-up cooler to be broke. Repair equipment and keep equipment in good repair.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking of the kitchen handwashing sink, prep sink, and 3-compartment sink to be damaged and sinks to not be fully sealed to the wall. Repair caulk.
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 the floors behind the oven to be heavily soiled. Clean and keep physical facilities 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed there to be dead cockroaches in the kitchen overhead light shields. Pest control is provided monthly. Clean area. Inspect facility and report signs of pests to pest control provider. Increase service, if needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 the air temperature in the kitchen stand-up cooler to be 50 degrees F. Service equipment to make sure that it can maintain temperatures of 41 degrees F or below. Observed the gaskets of the kitchen stand-up cooler to be torn. Observed the handles of the kitchen stand-up cooler to be broke. Repair equipment and keep equipment in good repair.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking of the kitchen handwashing sink, prep sink, and 3-compartment sink to be damaged and sinks to not be fully sealed to the wall. Repair caulk.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed fish sauce, chili sauce, and shelled eggs to be st temperatures of 49-50 degrees F in the kitchen stand-up cooler. Person-in-Charge stated that these items were placed into the cooler for daily use 1 hour prior to inspection. These items were moved into the walk-in cooler and containers were uncovered. Person-in-Charge was instructed to monitor product temperature and make sure that the temperature got below 41 degrees F within the next 2 hours. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or colder.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed a live cockroach on the wall between the oven and prep sink. Contact pest control provider and send service report to inspector.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the oven to be heavily soiled. Clean and keep physical facilities 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.
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 employee to enter and leave the kitchen, lean against walls, and pick items off the floor while wearing the same pair of single-use gloves. Employee was instructed to wash their hands and put on clean gloves before returning to food handling activities. Make sure that employees change single-use gloves once they have become contaminated.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employee to wash their hands in the prep sink. Employee was instructed to rewash their hands at the handwashing sink. Make sure employees wash their hands in the designated handwashing sink.
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.
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 employee to turn off the handwashing sink faucet with their hands. Make sure employees use paper towel to turn off the faucet after washing their hands.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings by the beverage dispenser. Professional pest control service is provided on a monthly basis. Clean area and communicate any evidence of pests to professional pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 the handles of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler and stand-up freezer to be severely torn. Repair and keep equipment in good repair.
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.
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 employee to come into the kitchen from the main store area, put on gloves, and begin to work with food without washing their hands. Make sure employees wash their hands when required in above code.
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.
Observed cooked rice to be cooling in deep bowls in the walk-in cooler. Make sure cooked foods are cooled in shallow (2 inches or less) pans to help the cooling process.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of salt/vinegar mix, salt/pepper mix, and rice powder to not be labeled. Label containers of food products when they are removed from their original packaging.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings across from the 3-compartment sink and in the beverage area. Professional pest control is provided on a monthly basis. Clean area and communicate any evidence of pests to professional pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 employee to touch the garbage can, switch gloves, and then move to washing produce without washing their hands. Employee was instructed to wash their hands before returning to work. Make sure employees wash their hands after hands have become contaminated.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the handle of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler and stand-up freezer to be torn. Repair these pieces of equipment and maintain in good repair.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed housemade chili sauce and mango sauce in the kitchen stand-up cooler to not be date-marked. Make sure all prepared TCS foods are date marked to ensure proper use/disposal within 7 days.
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.
Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
Inspector’s notes
Observed employee prescription medication to be stored intermingled with food ingredients on the dry storage rack. Medication was removed during inspection. Make sure personal medication is stored away from food items.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed prepared, cut, and seasoned pork in the walk-in cooler to be in a containers covered with plastic wrap. The plastic wrap was removed during inspection. Make sure that TCS foods are left uncovered while cooling.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed the sanitizer bucket in the kitchen to have a concentration of 0 ppm chlorine. More sanitizer (bleach) was added to the bucket and was observed to have a concentration of 100 ppm. Make sure chlorine sanitizer is kept 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed the 3-compartment sink to have a concentration of 0 ppm chlorine. More sanitizer (bleach) was added to the sink and was observed to have a concentration of 100 ppm. Make sure chlorine sanitizer is kept between 50-200 ppm.
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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of spice mixes along the cookline, sauces in the stand-up cooler, and sauces in the walk-in cooler to not be labeled with the common name of the ingredient/food product. Also observed food labels to only be written in Hmong and Thai. Label all working containers of food products with their common name, as required in above code.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed there to be rodent droppings under the dry storage rack in the kitchen, in the corner by the 3-compartment sink, under the soda lines, and in the dry storage room. Pest control is provided by Paffy Pest Control on a monthly basis, per Person-in-Charge. No other evidence of pest activity was observed. Clean these areas and regularly inspect facility for pest evidence.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 multiple employees to leave the kitchen area, return, put on gloves, and return to handling food without washing their hands. Employees were instructed to wash their hands whenever they leave the kitchen area and whenever they switch gloves. Ensure that employees wash their hand according to above code.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the handle of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler to be severely torn. Repair these pieces of equipment and maintain in good repair.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the interior bottom of the stand-up freezer and the racking of the stand-up cooler to be soiled with solid debris. Observed the exterior doors and handles of the stand-up cooler and stand-up freezer to be soiled with sticky residue. Clean these areas and maintain 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles to be soiled with grease accumulation. Clean and maintain 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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed cooked beef in the walk-in cooler to not be date marked. Person-in-Charge stated that the product was cooked a few days prior to inspection. It was discussed with Person-in-Charge that TCS foods must be date marked to ensure proper use or disposition within 7 days. This helps limit the potential growth of harmful bacteria. Ensure that all TCS (temperature controlled for safety) foods are date marked if held for longer than 24 hours to ensure that product is either properly used or 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.
Keep all outdoor trash, recycling, and organics containers closed.
Inspector’s notes
Observed the cover of the outdoor dumpster to be propped open. The lid was closed by PIC during inspection. Ensure that the cover of the outdoor dumpster is kept closed to prevent pest attractant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.