minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic cold holding unit in basement. Food service equipment must be certified for sanitation by an ANSI accredited program.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
OBSERVED UNCOVERED FOODS IN FREEZER SUCH AS CHICKEN TENDERS, FISH STICKS AND MINI CORNDOGS. COVER FOODS IN FREEZER.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED UNLABLED SPRAY BOTTLE WITH DEGREASER. LABEL ALL BOTTLES CONTAINING TOXIC MATERIALS.
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.
minorCode MN Rule 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED HEAVILY SCRATCHED CUTTING BOARD. RESURFACE OR REPLACE CUTTING BOARD.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
OBSERVED POTATO SALAD IN LOWER COOLER WITH NO DATE. ACCORDING TO PERSON IN CHARGE, SALAD WAS MADE THE DAY BEFORE AND LASTS ABOUT 3-4 DAYS. MARK THE DATE OF READY TO EAT FOODS THAT WILL BE HELD FOR MORE THAN 24 HOURS.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
OBSERVED CONSUMER WARNING ON MENU, BUT ASTERISK WAS MISSING NEXT TO CONSUMER WARNING AND MENU ITEMS THAT MAY BE SERVED UNDERCOOKED (BURGERS). ADD ASTERISKS TO MENU.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
OBSERVED SPRAY BOTTLE WITH CHEMICALS STORED NEXT TO PREP SURFACE AND HAND SINK. STORE TOXIC MATERIALS AWAY FROM FOOD AND EQUIPMENT.
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.