Observed pork roasts that were cooling were over four inches thick. Ensure an effective method for cooling TCS foods is used. Discussed breaking down pork before cooling begins to ensure it's under two inches thick and monitoring 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed pork roasts a between 81F-56F almost three hours after beginning cooling. Ensure foods are cooled from 135F to 70F in two hours, and 70F to 41F in four more hours, for a total of six hours to prevent pathogen growth. At time of inspection PIC discarded the roasts. Discussed changing procedures of cooling foods.
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.
Observed whole pork roasts over 8 inches thick cooling in walk-in with temperatures ranging from 107F, 95F, 75F, 60F. Observed cooked sweet potatoes, and collard greens cooling in closed containers over 8 inches thick with condensation on the lids, Ensure an effective cooling method is being used like keeping food uncovered and less than 2 inches thick in walk-in cooler, or using ice-wands, or a combination of methods. At time of inspection PIC moved the sweet potatoes and greens to sheet pans and placed them in an area of the walk-in with good air flow, the pork was discarded.
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 cooling collard greens and sweet potatoes in covered containers. Ensure when time/temperature controlled for safety foods are cooling, the containers are uncovered, unstacked and spread out to ensure proper cooling time/temperatures. PIC moved the foods to sheet pans and left them 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed two pork roasts cooling between 107F-60F on the same roast, they were cooked four hours before temperatures were taken. Ensure cooked time/temperature controlled for safety foods are cooled from 135F-70F within two hours, and from 70-41F within four hours, for a total of six hours to prevent foods from remaining in the temperature danger zone and promoting pathogen growth. the pork roast did not meet the time/temperature requirements and was discarded at time of inspection. Discussed monitoring cooling temperatures and using effective cooling methods with PIC at time of inspection.
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 4626.1360ACleaning and sanitizing
Official wording
Provide wall and ceiling covering materials that are attached to be easily cleanable.
Inspector’s notes
Observed missing ceiling tiles in basement prep 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.
Observed no hand washing soap in basement hand washing sink. Ensure all hand washing sinks a provided with easily accessible soap and paper towels.
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 all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed hot-holding, time/temperature controlled for safety foods under 135F in hot-holding cabinet with an air temperature of 120F. Items like rice 129F, black beans 121F, pinto beans 119F, and spinach at 122F were discarded, or reheated to 165F if they had been prepared within the last hour. Ensure hot-holding TCS foods are at 135F and above to prevent pathogen growth.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Observed in-use utensils being stored in container of water at 71F. Ensure in-use utensils are stored properly: in water maintained at 135F and above, or on a clean/sanitized surface, or in the food with the handle out so as not to contaminate food.
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.
Protect food from miscellaneous sources of contamination.
Inspector’s notes
Observed food prep table by stove with integrated hand washing sink where the splash guard has been removed. Ensure food, and food contact surfaces are protected from splash from handwashing which may contaminate food and food-contact surfaces and utensils.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sink in restrooms was missing a sign to remind food employees to wash hands. Ensure one 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.
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
Observed hand washing sink at front counter was missing paper towels. Ensure each hand washing sink is provided with paper towels or other approved hand drying device, (soap, sign, and waste bin, too.) Discussed hand washing sinks and their use 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.
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
Observed no one that works at the facility with the Minnesota Department of Health Certified Food Safety Manager certificate. Ensure at least one person with the ability to oversee food workers and food operations obtains the certificate.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedures for the sauces being kept out of time control. Ensure time/Temperature controlled for safety foods are kept under mechanical refrigeration or have written procedures with time marking on container of food for time-in-lieu of temperature. At 3pm PIC discarded sauces. Discussed printing and having written procedures on site, food was marked for time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed no one on staff with the Minnesota Certified Food Protection Manager certificate (CFPM). Ensure at least one employee with the ability to oversee food processes and food employees obtains the certificate and it is posted on site.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed time/temperature controlled for safety sauces at expo line being kept out of temperature with a time stamp and no written procedures for using time instead of temperature as a way to control pathogen growth. Ensure written procedures are maintained. Emailed information.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0050Permits, training, and postings
Official wording
Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Inspector’s notes
Observed illness log showed employee with vomiting symptoms on 11/3 and returning to work on 11/4. Ensure employees are reporting illness symptoms as it pertains to food borne illness and pathogens and is restricted from returning to work until they are symptom-free for at least 24 hours. Discussed with the person in charge at time of inspection.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use utensils stored in sanitizer container. Ensure in-use utensils are stored in one of the following ways between use: on a clean, sanitized surface; in water maintained at 135F; in the food with the handles not touching the food; or in running water. Discussed with PIC at time of inspection. They moved the utensils to the dish machine.
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
Observed raw in-shell eggs stored above ready to eat lettuce in two-door reach in cooler. Ensure ready-to-eat foods are protected from contamination by separating raw animal foods from ready-to-eat foods. At time of inspection PIC moved the eggs to the bottom shelf and showed the proper storage order.
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 4626.0033APermits, 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
At the time of inspection, there was no designated Certified Food Protection Manager (CFPM). Manager stated they are signed up to take the initial course for the CFPM. CFPM application to the State of Minnesota was provided in email with routine inspection report. Have a designated Certified Food Protection Manager (CFPM) registered with the State of Minnesota, post certificate on site, and maintain current at all times.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent device used to measure hot water sanitization temperature of the high temperature dish machine at the time of follow-up. Provide an independent irreversible temperature measuring device to monitor hot water sanitization temperature of high temperature dish machine and maintain on site at all times.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Hot water dish machine had not yet been repaired at the time of inspection as it was not reaching minimum 160F hot water sanitization temperature. Inspector thermometer measurement was at 136F at the time of inspection while machine was being used. Sanitizer in the 4 basin sink was being used as the final sanitizing step and dishes were being air dried before being put away. After discussing with Person In Charge, it was found that the service provider was waiting for a part to come in for the machine to be able to repair it. It is an older machine, according to Manager, and they are also putting in a request for a new machine in the future since this machine is becoming difficult to repair. Once machine is repaired, provide copy of service report with machine's hot water sanitizing temperature measuring 160F. Repair machine and maintain according to manufacturer instructions.
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
There was no thin tip food thermometer available for measuring cooking temperatures of thin animal foods. Provide and maintain on site at all times.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Various dressings in the Reach In Cooler and the downstairs Walk In Cooler that are made in house of multiple ingredients were observed date marked for longer than 7 days. When asked, person in charge stated they date mark items for 10 days. Discussed with person in charge that foods may not be safe after the 10 days and that Minnesota Food Code requires TCS foods that are prepared or opened to be discarded after 7 days. Change date marking system and ensure that foods are used within 7 days. Retrain staff to abide by this system.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
At the time of inspection, there was no designated Certified Food Protection Manager (CFPM). Manager had been in their position for 2 weeks and had not yet completed the course for CFPM. Link to CFPM information on the State of Minnesota website was provided to operator via email as well as application for the registration after approved course has been completed. Have a designated individual obtain a CFPM certification and maintain one current for establishment at all times. Post CFPM certificate when it is received from the State of Minnesota.
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.
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
Wiping cloths were observed stored on the counter top, and were damp at the time of observation. Discussed with Person In Charge that wiping cloths used for wiping counters must be stored in sanitizer solution to be sanitized constantly. Store all wiping cloths in sanitizer buckets after use and keep them there.
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.
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
Sink & Surface Cleaner Sanitizer was measured from the dispenser in a sanitizer bucket at 0.75 oz/gal at the time of inspection. Sanitizer use label indicates safe and effective range of 0.27-0.55 oz/gal for food contact surface sanitizing. Discussed with Person in Charge that sanitizer is too strong and must be within safe effective range at all times. Sanitizer can be diluted with an amount of water that will bring the concentration to 0.27-0.55 oz/gal while they are waiting for the service provider to adjust dispenser. Use sanitizer according to use label at all times and increase monitoring of sanitizer to ensure that it is within safe and effective range before use.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent device used to measure the hot water sanitization temperature of the high temperature dish machine used on site to wash dishes. Dish machine's hot water rinse temperature was too low and was not sanitizing dishes at the time of inspection. Discussed the importance of having a means to measure the hot water temperature of the dish machine so that it issues can be caught and fixed right away. Provide an independent irreversible temperature indicator to monitor hot water sanitization temperatures of high temperature dish machine and maintain on site at all times.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Hot water dish machine's sanitization temperature was measured with inspectors disc over 4 separate times at 140F, 134F, 136F, and 135F and did not reach the minimum sanitization temperature of 160F. Discussed with Person In Charge that if hot water rinse is not hot enough, it does not sanitize dishes. General manager ordered repair of dish machine with their service provider right away and service was expected that afternoon. Once machine is repaired and hot water is sanitizing dishes at 160F, the machine can be used as sole means of washing, rinsing and sanitizing. If dishes were needed before machine was repaired, a final sanitize step in immersion of the 3 basin sink will be required. Ensure that the sanitizer range on the directions of the dispenser's container is within safe and effective range. Monitor dish machine more frequently and maintain sanitization temperature at 160F at all times.
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.