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 hand soap missing from employee restroom. Ensure soap is always available during operating hours.
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 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 soap missing from hand sink. Ensure soap is provided at all hand washing sinks.
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
Observed display cooler holding Time/Temperature controlled for safety (TCS) foods 53-60F. Ensure cold TCS foods are held at 41F or below. At time of inspection PIC discarded TCS foods listed under Display cooler 1 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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed sliced cheesecake without any labels in Display cooler 1. PIC stated they prepackage them in the restaurant then put them out for self-service. Ensure food for retail sale that is packaged by the facility has the appropriate common name, ingredients, and allergens listed on each container. PIC discarded containers because of temperature.
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.
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 hand soap in employee restroom. Ensure each hand sink has hand soap available.
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 no hand drying towels or device available at hand washing sink in employee restroom. Ensure hand sink has supply of paper towels or other approved hand-drying method.
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.