minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
hand sink plumbing leaks, repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Prep Coolers doors are tacky to the touch. Shelves holding rice warmers contain grease and dust build up. Container that holds utensils- knives & scissors for food- contains build-up of grease and debris. Fryers contain heavy grease build up. 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
Date marking is in place. Food is marked for date of discard and the discard date is indicated as ten days from preparation. TCS foods must be used or discarded 7 days from preparation, with day 1 being the date prepared. Discussed date marking with staff and management, guidance document provided with report.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors, walls and ceilings contain grease and grime build-up. 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Hand sink in kitchen is leaking at the plumbing beneath the sink. Repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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
Clean and sanitize the knives and scissors used to cut eggrolls 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.
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
Dish machine measured 0ppm chlorine solution. Attempted trouble shooting techniques and it continued to measure 0ppm. Use the three compartment sink to sanitize until dish machine is repaired.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Garlic and oil mixture are not kept under refrigeration and measured 57F. Once oil is added to fresh chopped garlic it must be kept under refrigeration. Discussed not adding oil to garlic mixture or keeping it under refrigeration.
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
Food thermometer was broken. Provide a new thermometer as described above.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Exterior of fryers contain heavy grease build up. Clean and maintain a cleaning schedule that prevents accumulations.
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.
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s notes
Observed spoons stored upright so that the lip contact surface of the spoon would be used to get the spoon out of the container. Worked with staff to rearrange the spoons so the handles are accessible for grabbing the spoons.
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.
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 inconsistencies in date marking. Many prepared foods were observed with and without date marking. Discussed the person in charge to retrain all staff on the importance of consistent date marking.
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 wet wiping cloth bucket to measure 0ppm sanitizing solution. Worked with staff to add sanitizer to measure 100ppm chlorine solution. Comply with above rule.
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
Outside of food containers for bulk and working containers contained food debris build up. Examples include sugar, salt, etc. 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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles contain grease build-up, Clean and maintain a routine cleaning schedule.
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 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Observed unapproved materials in contact with food during storage. Examples include convenient store "thank you" bags and re-used ice bags used to store meats in the freezer. These bags cannot be in contact with food as they are not may of food grade materials and can leach chemicals & ink into the food. Discontinue.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored on top of ice machine. This is not an approved storage location as it is not routinely cleaned and sanitized. Store ice scoop in a pan or ice scoop holder that can be routine cleaned and sanitized.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Food thermometer could not be located during inspection. Provide a food thermometer with a small diameter probe. These are typically digital thermometers.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed #6 plastic portion cups. Observed black plastic containers. Only recyclable or compostable to-go containers are allowed. Black plastic, regardless of type/number, are no longer allowed as of January 1st, 2024. Use current stock and reorder approved containers. Guidance document provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Salt, sugar, MSG are not labeled. Label working containers of 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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed bowl used to scoop fried rice. Use utensils with handles to scoop rice.
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.