majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Dicing block storing clean soiled with food debris. Clean and maintain clean all storing food contact surfaces.
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
Shelving throughout the walk-in cooler and the back kitchen area near the dish machine was soiled with build up and food debris. 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Ceiling areas above the water heater are soiled with dust and debris. Flooring under equipment and near the wall/floor juncture in the back of the kitchen area soiled with build up and debris. Clean and maintain clean all floors, walls, and ceilings.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw prepped beef was stored in the walk-in cooler above cans of soda. Beef was moved during the inspection. Ensure that all raw animal proteins are stored in a way that prevents contamination with 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam takeout soup containers are onsite. All takeout packaging needs to either be compostable or recyclable. Discontinue procuring Styrofoam containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0495Cleaning and sanitizing
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
Upright two door freezer in the back kitchen area still had it's plastic packaging wrap on it. Shelving area across the dish machine had multiple pieces of tape on it. Remove these products to ensure that all surfaces can be easily cleaned.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Employee cell phone storing directly on cutting board with food preparation taking place. Store employee belongings including phones and drinks in a manner that prevents contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Used wing tossing bowls storing at room temperature. According to the person in charge during the inspection these bowls are only washed at the end of the day. These food contact surfaces need to be washed, rinsed, and sanitized at least every four hours.
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
Kimchi is storing at room temperature in a third pan by the rice cooker with time as the only public health control but no plans have been developed to safely control food safety with time alone. Also no controls are currently in place to monitor how long this product has been out at room temperature. Develop a plan for using time along as a food safety control, train staff on that plan, and keep a written copy on hand. Another option is to use proper temperature control for all TCS foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked kimchi is currently cooling filled 5-6 inches deep without the further help of ice. Reduce the food fill depth to two inches or less and leave uncovered until completely cooled to ensure rapid cooling takes place.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There is no probe thermometer on-site. Obtain a thin tipped probe food thermometer and regularly use it to ensure foods are being properly cooked, cooled, and held.
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
The facility uses Quat as a sanitizer at the triple sink and chlorine as a sanitizer inside the dish machine. There is not a test kit for either onsite. Obtain and regularly use a test kit to ensure proper concentrations of sanitizer are being used.
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 4626.0033APermits, 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
No staff members holds a MN state certified food manager certificate. Ensure that at least one employee holds this certificate and it is displayed within the facility. Application is being provided with this report.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Fundamental food safety risk factors are not being managed on a shift to shift basis. The employees working by themselves were not knowledgeable on how to manage those food safety risk factors. Train staff to be able to recognize and control the food safety risk factors within the facility such as hand hygiene, cooling of TCS foods, sanitation, cross contamination, and employee health. Report is including a link to our Active Managerial Control toolkit.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Dicing block storing clean soiled with food debris. Clean and maintain clean all storing food contact surfaces.
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
Interior and exterior of cooler, counters, and shelving are soiled with the build up of food debris and debris. Clean and maintain clean all non-food contact surfaces.
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.
Ceiling tiles missing from dry storage. Replace the ceiling tiles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors, walls, and ceilings throughout the facility soiled with the build-up of debris, food debris and dust. Clean and maintain clean all floors, walls, and ceilings.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Hand sink in the back prep area was completely blocked by a table and was storing miscellaneous items. The hand sink in the front had a metal dishwashing scrubby inside of it. Provide clear access to all hand sinks, only use them for hand washing, and regularly clean them to encourage frequent hand washing.
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 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
Cook was observed moving between food preparation, handling dirty dishes, and handling his phone without washing his hands. Ensure that employees are washing their hands as needed to prevent contamination.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Within the reach-in cooler on the cook line all raw proteins were storing on the top shelf while all ready to eat foods such as produce and sauces were storing on the bottom shelf. Flip this storage order or otherwise organize this cooler in way that prevents cross contamination.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was a blank employee illness log on the office door, however, the person working as the person in charge was unaware of illness reporting requirements or return to work requirements. Reporting requirements were reviewed during the inspection. Ensure that all employees who function as shift leads understand illness reporting requirements and how to log them. Log all examples of employees missing work due to recordable illness symptoms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam takeout soup containers onsite. All takeout packaging needs to either be compostable or recyclable. Discontinue procuring Styrofoam containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.