Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed display cooler holding cream cheese pumpkin bars, yogurt cups, and yogurt and granola between 43-45F. Ensure time-temperature controlled for safety foods are kept at 41F and below to prevent pathogen growth. At time of inspection items were moved to a cooler holding at 41F and below.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed several food packages available for customer grab-and-go without the proper labeling. Ensure each package of food available for customer self-service has the proper labeling including: name of food, ingredients listed by weight including subingredients, major food allergens, and business name and address where food is made. Items missing labeling information on packages include: packages of granola, date bars, almond butter bars, and banana bread.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed upright cooler holding time/temperature controlled for safety foods above 41F. Items listed in the temperature log of this document above 41F are included. Observed PIC stated they brew cold-brew coffee on the counter over night. Ensure all time/temperature controlled for safety foods are kept at 41F and below to prevent pathogen growth. Discussed discontinuing using the upright cooler until repaired and move food to display cooler or milk cooler. Discussed discarding the cold-brew coffee and starting to brew under refrigeration only.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed upright cooler with air-temperature of 45F, holding time/temperature controlled for safety foods above 41F. Observed temperature device on outside of cooler jumping from 30-50F. Ensure all equipment is maintained 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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed ice-making portion of ice maker with build-up. Ensure equipment is maintained clean.
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 4626.1325A3Cleaning and sanitizing
Official wording
Provide nonabsorbent floor, wall, and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, all servicing areas, and areas subject to flushing or spray cleaning methods.
Inspector’s notes
Observed absorbent fissured ceiling tiles in food prep kitchen area. Ensure nonabsorbent ceiling surfaces are installed.
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.
Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
Inspector’s notes
Observed strawberry jam in metal lid jars date marked two weeks prior to inspection. Ensure a application for a variance and HACCP are submitted to preserve time/temperature controlled for safety foods beyond the seven day date mark allowance. Discussed with PIC at time of inspection. Ensure foods are discarded and submit paperwork.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing sink at front and restroom missing handwashing sign. Ensure one is posted at each hand washing 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.