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 pork in hot-holder at 83F. PIC discarded at time of inspection. Ensure hot-holding time/temperature controlled for safety 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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed packaged ham, and cheeses that have been opened in the facility were missing the date mark of when the package was opened. Ensure time/temperature controlled for safety foods that are ready to eat and opened in the facility maintain the date on which it was opened (day 1) and is discarded, or sold on day seven. At time of inspection PIC dated the ham and cheese.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed back handwashing sink missing sign reminding employees to wash hands. Emailed sign to PIC.
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 fried pork with meat in hot holding unit with an internal temperature of 98F. Ensure hot-holding time/temperature controlled for safety (TCS) foods are hot-holding at 135F and above. At time of inspection discussed discarding the foods, and getting the hot holding unit repaired. No TCS foods shall be kept in the unit until it is repaired.
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 contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed pork chips on top of hot holding unit without a cover. Ensure foods are covered and protected when on display.
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 missing hand washing sign. Ensure each hand washing sink has a sign reminding employees to wash their hands. Emailed hand washing signs.
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 MCO 188.325BPermits, training, and postings
Official wording
Obtain a license or permit for both the micro wholesaler lessee and the lessor.
Inspector’s notes
Observed facility is selling fried pork skin (Chicharrones) to other retail locations. Ensure the facility obtains a license from Minnesota Department of Agriculture to wholesale meat products.
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
Observed uncooked pork skins (to be made into Chicharrones) at 62F out of mechanical refrigeration, Observed cooked pork skins with meat (Chicharrones de Pella) at 62F on counter, Observed pork sausages (Longaniza) at 63F out of mechanical refrigeration. Ensure that time/temperature controlled for safety (TCS) foods are held under mechanical refrigeration at 41F or below to prevent pathogen growth. At time of inspection discussed process with PIC, recommended keeping all under refrigeration between processes, discussed discarding meats which have been out for four hours or more, and are above 41F.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed opened ham, and soft cheeses in display case without datemark. Ensure an effective date marking method is used for time/temperature controlled for safety (TCS) foods which are prepared in a processing plant, and opened/served on site are date marked.
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.
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 cooked pork at 73F in hot-holding display cabinet. Ensure hot-holding time/temperature controlled for safety (TCS) foods are cooked or reheated to the proper temperature and then hot-held at 135F or above for service. Discussed discarding cooked pork 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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed pork skins hanging on untreated wooden poles. Ensure food contact surfaces are smooth, nonabsorbent, and easily cleanable.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed fried pork chips being stored in open buckets above the hot-holding display case. Ensure food is protected against contamination by storing in covered containers or other method.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen raw meat products (approximately 250lbs) thawing on counter. Ensure time/temperature controlled for safety foods are thawed in an approved manner: under cool running water, in refrigerator or as a part of the cooking process. Discussed with PIC at time of inspection. At time of inspection the food employees began to thaw under running water.
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 back handwashing sink near freezer did not have soap. Ensure each hand washing sink is supplied with soap to make hand washing accessible and easy for food employees.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Observed cooked pork skins with meat (chicharrons de pella) in hot-holding display case at 73F. Ensure previously cooked time/temperature controlled for safety foods are reheated to 165F and hot-held at 135F.
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.