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 ceiling tiles with staining and holes. Some ceiling tiles have been replaced. Continue working on replacing ceiling tiles throughout facility and have smooth/easily cleanable ceiling tiles above cheese cutting area.
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 prepared foods cooler in disrepair (not being used to store food). Once cheese display cooler not in use and one freezer not in-use. Ensure all equipment is in good repair. PIC has had coolers worked on, some are waiting for parts.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed soft cheeses like goat cheese, gouda, and feta were not date marked once opened in walk-in cooler and in the display cooler. Ensure ready-to-eat, time/temperature controlled for safety (TCS) foods are marked with the date they are opened (day one) and discarded or sold by day seven. PIC discarded the gouda and goat cheese. PIC began to date mark opened cheeses in the display cooler and stated they will come up with a system. Discussed using the label maker to date cheese when they are opened.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed packaged baklava at register missing a food label. Ensure packaged foods are labeled with the following information: 1. Complete name and address of the packer/supplier. 2. Common name of the product. 3. List of ingredients with allergens noted. 4. Net weight. 5. Date marking if time/temperature controlled for safety food.
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.
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 wiping cloth bucket tested at 0PPM for chlorine sanitizer. Ensure buckets for holding wet wiping cloths are at the proper sanitizer concentration to prevent pathogen growth on the cloth. Discussed proper sanitizing with PIC at time of inspection. PIC stated they will add bleach to the bucket and test the 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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food on ground in walk-in cooler. Observed buckets of spices on ground by cheese display. Observed packaged food stored on shelving in back on pallets. Ensure food is stored at least six inches above the ground.
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 cheeses in display cooler #1 measuring above 41F (Goat cheese, 44F, Gouda 44F). Ensure all time/temperature controlled for safety foods are kept at 41F and below to prevent pathogen growth. At time of inspection discussed with PIC the inconsistencies in temperatures from that unit and to move the food from the left side or to a new cooler. Emailed temperature log and request receipts for repairs to cold-holding units. Emailed information on a Risk Control Plan to be signed and returned.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed carpeting at entrance of food preparation area. Observed absorbent ceiling tiles above food preparation area at display coolers. Ensure all finishes are smooth and easily cleanable. Discussed with PIC at time of inspection. PIC stated they replace it every few months.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed no sanitizer on site at time of inspection. PIC obtained sanitizer at time of inspection. Ensure food contact surfaces are being sanitized before use and after cleaning to prevent pathogen growth on food contact surfaces. PIC set up the three compartment sink and sanitizer tested at 50PPM.
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 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Observed PIC stated the cleaning frequency for knives used for cutting cheeses is once a day. Ensure utensils used in contact with time /temperature controlled for safety foods are washed, rinsed, and sanitized every four hours. Discussed with PIC at time of inspection and educated them on the process.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed chemicals for cleaning stored beside food bags used for cheeses. Ensure chemicals are separated from food contact surfaces to prevent contamination. At time of inspection PIC moved the items.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed display cooler for cheeses was holding food above 41F. Observed one display cooler was not being used because it was in disrepair. Ensure all equipment is 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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed chlorine test kit was damaged and unusable. Ensure test kit is kept on site for each type of sanitizer 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.
Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.
Inspector’s notes
Observed Raid pest spray and domestic ant bait stations in dish room. Ensure pesticides are being applied by a certified pest control operator and restricted for food establishment chemicals are never used. Discussed pest control and disposing of the Raid with PIC at time of inspection.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no sign reminding employees to wash hands at hand sink at front display area or in back dish area. Ensure sign is posted.
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
Observed food worker donning gloves without washing hands. Ensure food employees are washing hands before putting on gloves. Discussed with PIC at time of inspection.
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.
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
Observed repeat violations for sanitizing food contact surfaces, cold-holding temperatures, and date-marking. Ensure the person in charge is making sure employees follow proper food safety procedures. Discussed repeat findings at time of inspection.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
Observed PIC stated they wash, sanitize, then rinse when setting up the three compartment sink. Ensure food-contact surfaces are being washed, rinsed, then sanitized and air-dried to prevent pathogen growth on food-contact surfaces. Educated PIC at time of inspection, set up three compartment sink and tested sanitizer.
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.
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 chlorine sanitizer in bottle tested above 200PPM. Ensure sanitizer is being used to manufacturers recommendations on food-contact surfaces to prevent chemical contamination. At time of inspection PIC dumped out spray bottle.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed repackaged products missing list of ingredients and allergen declaration on display shelving. Discuss required label information for packed products.
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.
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 a large carpet section on the floor of the main food preparation area. Discussed cleanable surfaces with the operator.
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
The operator did not provide MN food manager certification. Discussed certification process with operator
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Three comp sink was not set at the time of inspection.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed unmarked feta cheese inside cold holding display unit. Discussed date marking with operator.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed dust and debris on storing shelving throughout the storage area.
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.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Registered chlorine concentration at 25 ppm inside sanitizer bucket. Discussed cleaning and sanitization with operator
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.