Observed the vinyl trim on the floor/wall to be damaged and peeling throughout the back area of the restaurant. Repair and keep physical facilities in good repair.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the interior of the low cooler to be soiled with sticky residue. Clean and keep equipment 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
Observed the floors under the low cooler and low freezer to be 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.
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Observed there to be no garbage can at the bathroom handwashing sink. Make sure a garbage can is kept at each 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.
Observed the vinyl trim on the floor/wall to be damaged throughout the back area of the kitchen. Repair and keep physical facilities in good repair.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink to be blocked by equipment. This equipment was moved during inspection. Make sure that handwashing sink remains accessible at all times.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets and the interior of the low cooler to be soiled. Clean and keep equipment 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
Observed the floors under the low cooler and low freezer to be 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Observed there to be no garbage can at the bathroom handwashing sink. Make sure a garbage can is kept at each 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 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 work the cash register and then move to make a sundae without washing their hands. Employee was instructed to wash their hands prior to making the sundae. Make sure that employee wash their hands in between different tasks and handling food, or at any other time when contamination may have occurred.
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.
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 restaurant to be using bleach rated for laundry use in the 3-compartment sink. Person-in-Charge was notified of the violation. Make sure that only sanitizers rated for food contact surfaces are used in the 3-compartment sink.
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.
Observed damaged ceiling tiles in the front service area. Observed damaged base coving underneath the dry storage racking. Repair these areas and keep physical facilities in good repair.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed multiple packaged of food items to be stored directly on the floor in the walk-in cooler. Person-in-Charge was instructed to place food packages on racking as soon as they were able. Make sure that all food items are stored at least 6 inches off the floor.
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 damaged ceiling tiles in the front service area. Observed damaged base coving underneath the dry storage racking. Repair these areas and keep physical facilities in good repair.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs and a knife to be stored on top of a dessert container in the front service area. These utensils were removed during inspection. Store in-use utensils on surfaces that are regularly 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.
Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed exposed air fresheners to be stored intermingled with food items throughout the restaurant. Make sure that chemicals are stored separately from food 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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed multiple packages of food items to be stored directly on the floor in the walk-in cooler. Person-in-charge was instructed to place food packages on racking as soon as they were able. Make sure that all food items are stored at least 6 inches off the floor.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed there to be no handwashing sign located at the handwashing sink by the prep station. A handwashing sign will be included in this report. Print and post the handwashing sign at each 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log to be available or kept at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no vomiting/diarrhea event clean-up procedure at the restaurant. Person-in-charge was unable to describe a proper procedure. A clean-up procedure will be included in this report. Keep this procedure and train employees on how to clean-up vomiting/diarrhea events.
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 4626.0805C3Cleaning 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
Observed the 3-compartment sink to have a concentration of 0 ppm quat. The 3-compartment sink solution was remade and verified at a concentration of 300 ppm quat. Maintain quat sanitizer at a concentration according to the chemical manufacturing label.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed the State of Minnesota Certified Food Protection Manager Certificate (CFPM) that was posted at the restaurant to be expired. The Person-in-charge was not found in the online search for CFPM certification. Make sure an employee gets this certification and keeps a copy of the certificate at the restaurant.
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.