minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed fryer area and equipment with thick crust of grease. Ensure all non-food contact surfaces of equipment are maintained 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 caulking around three compartment sink was black with debris. Ensure the facilities are maintained 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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels at hand washing sink. Ensure each hand washing sink has paper towels available or other hand drying device. PIC got paper towels at time of inspection.
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.
Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed fryer area and equipment with thick crust of grease. Ensure all non-food contact surfaces of equipment are maintained 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.
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 gyro meat which had been cut off the spit at 66F on the counter. Ensure all hot-holding foods are maintained at 135F and above to prevent pathogen growth. At time of inspection PIC discarded the meat.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed caulking around three compartment sink was black with debris. Ensure the facilities are maintained 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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels at hand sink. Ensure hand drying device is always available to ensure proper hand washing is taking place.
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.
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 Styrofoam containers for take-out food. Ensure to-go containers are compostable, recyclable (#1, #2, #5 non-black plastics) or reusable to prevent unnecessary trash and waste.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand washing sink faucet was corroded and had holes. Ensure plumbing fixtures are in good repair and easily cleanable.
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 hand soap missing from hand sink. Ensure hand soap is available at each hand washing sink at all times. PIC provided hand soap.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed excess food and grease residue on outside of fryers. Ensure non-food contact surfaces of equipment are maintained 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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed hand washing sink at front area in need of sealing to the wall. Ensure fixed equipment is sealed or spaced properly to allow for cleaning.
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.
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 chlorine sanitizer was not labeled for food contact surfaces. Ensure sanitizer is approved for food contact surfaces. Observed chlorine sanitizer tested above 200PPM when PIC set it up. It was adjusted to 100PPM at time of inspection.
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
Observed cut lettuce and sliced cheese at 68F in prep cooler. Observed raw chicken at 48F in walk-in cooler. PIC discarded lettuce and cheese, and moved chicken to walk-in beverage cooler. Discussed each time that the prep cooler doesn't work and should not be used to hold time/Temperature controlled for safety foods when it is holding 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.
Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed hand sink faucet is cracked and uncleanable.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed Time/Temperature controlled for safety foods being held in a prep cooler that was not working. PIC was aware the cooler was not working. Ensure the person in charge is following proper food safety procedures.
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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed no coolers in restaurant portion of facility were working to hold food at 41F and below. Ensure sufficient equipment is provided. PIC stated they have someone to work on the walk-in coming that day, the prep cooler will be replaced in two days. Discussed using a beverage cooler to hold small portions of food for orders. Discussed no cold items being sold, only fried and served hot.
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
Observed grease and food build up around fryer area, on breading station, and on the outside and inside of the hot-holding case. Ensure nonfood contact surfaces are cleaned often.
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no food thermometer available. Ensure a thin-probed temperature measuring device is on site at all times to confirm food cooking and holding temperatures.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed food in prep cooler above 41F. Cut lettuce and cheese were discarded at time of inspection. Ensure time/temperature controlled for safety food is kept at 41F and below when required.
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 plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed handwashing sink faucet was cracked by hot water knob. Ensure plumbing fixtures are easily cleanable.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels were missing from both hand sinks in kitchen area and employee restrooms. Ensure a supply of disposable towels are at each hand washing sink. At time of inspection the person in charge got napkins to use until paper towels are ordered.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed grease and food build up along cook line. Ensure facilities are cleaned often and remain 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 no employee illness log available. Ensure employees are notified of their responsibility to report food borne illness symptoms and a log is kept when employees are out sick or have symptoms. Emailed log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed hand soap was missing at hand sink. Ensure soap is provided.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed hot-hold case with encrusted grease and food build up on pans holding fried chicken.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed lack of managerial control with TCS foods being stored at room temperature, handwashing sinks were not supplied for proper handwashing, and no temperature device to ensure proper cooking temperatures. Ensure employees are properly trained on preventing foodborne diseases and proper food handling practices.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep cooler was holding food 70-75F including Time/Temperature controlled for safety foods- cut lettuce, sliced tomato, and sliced cheese at 70F. Air temperature inside prep cooler was measured at 75F. At time of inspection the person in charge discarded the food in the prep cooler. NOTE: prep cooler should not be used to hold time/temperature controlled for safety foods until 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed grease and food build up around fryer area, on breading station, and on the outside and inside of the hot-holding case. Ensure nonfood contact surfaces are cleaned often
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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no food thermometer available. Ensure a thin-probed temperature measuring device is on site at all times to confirm food cooking and holding temperatures.
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 plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.
Inspector’s notes
Observed handwashing sink faucet was cracked by hot water knob. Ensure plumbing fixtures are easily cleanable.
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 the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed encrusted grease on food contact surfaces of hot-holding display case.
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 an approved hand antiseptic, hand dip antiseptic solution, or antiseptic hand soap that meets the requirements specified in Minnesota Rule, 4626.0085 item A.
Inspector’s notes
Observed no soap at any hand sink in front, or in back, or in employee restrooms. At time of inspection the person in charge got hand soap.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels were missing from both hand sinks in kitchen area and employee restrooms. Ensure a supply of disposable towels are at each hand washing sink. At time of inspection the person in charge got napkins to use until paper towels are ordered.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed grease and food build up along cook line. Ensure facilities are cleaned often and remain 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler was holding food between 70-75F, and drawer cooler under grill was not working. 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log available. Ensure employees are notified of their responsibility to report food borne illness symptoms and a log is kept when employees are out sick or have symptoms. Emailed log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed food employee did not wash hands properly, only rinsed in hand sink without soap and paper towels. Discussed with PIC at time of inspection. Ensure employees are properly washing hands and handwashing when required.
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.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
Observed no sanitizer available or in use at time of inspection. The person in charge (PIC) obtained bleach and inspector assisted in setting up the three 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.