majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
New Person in Charge did not know that a food worker out with vomiting or diarrhea may not return to work until at least 24 hours after symptoms vomiting and diarrhea have ended. Put this policy in place.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Although many lunch items are managed using Time as a Public Health Control (TPHC), two items were observed on the self-service salad bar which were not being managed by (TPHC) and were above 41F. Cut melons were at 45F and grilled veges were at 46F. Person in Charge agreed to discard these two items at the end of four hours, along with the TPHC items. To maintain proper temperature on the self-serve salad bar, Person in Charge will fill in gaps in the cooler unit and rearrange hotel pans that hold cold 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Person in Charge was unable to locate Employee Illness Log. One is being sent with this report. Ensure all Persons in Charge use the log to record when employees report illness such as vomiting or diarrhea. See our Employee Illness page for copies of the log at any time, and for guidance on employee illness policy: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
A thermometer that can go through the dish machine and hold the highest temperature it measures, or temperature-indicating strips made to turn color at 160F are still needed. Provide one of these options to check the rack temperature inside the high temp dish machine.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Many cold TCS items are being held on ice at the sandwich service line during lunch service. TCS items are discarded prior to four hours, but no written procedures are available onsite. Fill out the Time as a Public Health Control form provided with this report, and keep it onsite for reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the lowest level of the stand up refrigerator out front, sliced meats were observed at 50F. These had been in the cooler overnight and other higher up in the cooler were at proper temperatures. Sous Chef discarded sliced turkey and corned beef and called for service for the refrigeration unit.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Chicken is being partially cooked for later service, without written procedures. Fill out the template form provided with this report and email it to Janna.Beard@minneapolismn.gov .
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log could be found at time of inspection. Print and use an Employee Illness Log. Find log at : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Person in Charge did not know that if a customer complaint of illness (vomiting or diarrhea) is received, it must be reported to the Minnesota Department of Health (MDH). Get the customer's name and contact information and report it one of the following ways: Calling 1-877-FOOD-ILL Email health.foodill@state.mn.us Report online at: https://www.health.state.mn.us/diseases/foodborne/reporting.html
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.