Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
No handwashing sign posted at handwashing stations - post sign.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
No drain cover at the drain located underneath the 3-compartment sink. Secure cover.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Clean kitchen floor thoroughly, especially below the 3-compartment sink - observed build up grease and debris.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Tong hanging on the stove handle. Discontinue this practice and store tongs in a sanitary area.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Stacks of styrofoam to-go containers observed onsite. Remove or discard by the next inspection and provide compliance materials. This is an ongoing violation, citation will be written if observed at the next inspection.
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
Handwashing stations in the business observed with no handwashing sign. Post a sign at all handwashing stations. No handwashing sign posted in the bathroom where employees and patrons use. Post handwashing sign in the bathrooms.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
No drain cover at the drain located underneath the 3-compartment sink and the mop sink - secure drain cover to prevent pest from utilizing it as an excess point to the facility.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
An employee illness log was not presented as requested by inspector during the inspection. Per the person in charge (PIC), the owner (who is not present at the business during the inspection) has an illness log but it is stored elsewhere. The PIC in the business must have access to the illness log. An electronic illness log will be sent along with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
There are a few chipped tiles in the food prep area of the kitchen. Replace these tiles to provide a continuous smooth floor that can be easily cleanable.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official Wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s Notes
Multiple cases of single use items storing on the floor in the coffee preparation area. Ensure these cases are moved off of the floor.
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
Flooring underneath cooking equipment and shelving is soiled with build up of grease and debris. Walls behind the cooking equipment and around the kitchen are soiled with build up of grease and debris. Clean and maintain clean all walls and floors. Caulking around the triple sink soiled with mold like accumulations. Remove old caulking and re-caulk.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Interior of the insulated cambro (hot box), interiors of upright coolers and shelves throughout the facility are soiled with build up on debris and food debris. Clean and maintain clean all equipment.
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 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Steam wand on the espresso machine soiled with build up of milk. Clean and maintain clean all food contact surfaces that are not in use.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Used tongs hanging from the oven door handle. Discontinue storing utensils on the oven door and instead store them in a clean and dry location in between uses.
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 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
New upright coolers, shelving, and microwave are still wrapped in packaging tape. This tape has become covered in grease and debris. Remove this tape from all equipment to provide a smooth and easily cleanable surface.
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
Hand sink near the triple sink is coming away from the wall. Remove old caulk and properly seal to the wall.
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
Cooked goat holding in the steam table between 141-109 degrees F. Proper hot holding techniques reviewed during the inspection. Ensure that all hot TCS foods are holding at or above 135 degrees F.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Damp and soiled wiping cloth storing on the counter in-between uses. Ensure that damp or soiled wiping cloths store in the sanitizer solution when not in use.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
All takeout materials (both food and beverage) throughout the facility are Styrofoam. This material is not an approved material for takeout materials. Discontinue buying these materials and obtain materials that are either recyclable or compostable. Fact sheet provided with this report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.