GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed rags/towels and tin foil to be used to wrap table and rack surfaces. Remove towels and tin foil. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.
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 cooked gyro and cooked rice in the walk-in cooler to not be date marked. Person-in-Charge stated that these items were cooked 2 days prior to inspection. Make sure prepared TCS foods are date marked to ensure proper use/discard within 7 days.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors of the dry storage room to be soiled. Clean and keep physical facilities 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.
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 to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the cookline handwashing sink to be blocked by a large garbage can. Observed chemical spray bottles to be stored in the basin of the front handwashing sink. These items were moved during inspection. Keep handwashing sinks accessible and make sure they are only used for handwashing.
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 4626.0495Cleaning 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
Observed rags/towels and tin foil to be used to wrap table and rack surfaces. Remove towels and tin foil. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.
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 there to be no paper towel at the cookline handwashing sink. Paper towel was provided during inspection. Make sure paper towel is kept at each handwashing sink.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to wear gloves, handle raw fish, and change gloves without washing their hands. Observed employee to itch their ear and return to food handling without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands after they may have been contaminated.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the restaurant. A sanitizer test kit was provided after inspection- verified by inspector. Always keep a sanitizer test kit at the restaurant.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer at the restaurant. Sanitizer was provided after inspection- verified by inspector. Always keep a sanitizer at the restaurant.
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 cooked gyro and cooked rice in the walk-in cooler to not be date marked. Person-in-Charge stated that these items were cooked 2 days prior to inspection. Make sure prepared TCS foods are date marked to ensure proper use/discard within 7 days.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the cookline, the floors under the service area beverage racking, and the ceiling above the prep table to be soiled. Clean and keep physical facilities 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.
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 to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed pop cans to be stored in the basin of the front area handwashing sink. Person-in-Charge stated that they were rinsing off the cans in the sink. Make sure that handwashing sinks are accessible and only used for handwashing.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed torn gaskets at the cookline low cooler, the cookline meat cooler, the stand-up freezer, and the walk-in cooler. Replace gaskets and keep equipment 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the fryers and the legs/wheels of the breading cart to be soiled. Clean and keep equipment 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 4626.0495Cleaning 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
Observed racking throughout the kitchen to be lined with tin foil and cardboard. Remove and make sure non-food contact equipment is smooth 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed washed chicken wings to be cooling in tightly covered containers inside the walk-in cooler. These containers were uncovered during inspection. Make sure that TCS foods are kept uncovered while cooling.
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 the floors behind the cookline, the floors under the service area beverage racking, the floors of the dry storage area, and the ceiling above the prep table to be soiled. Clean and keep physical facilities 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.
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 to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employee to wash their hands in the 3-compartment sink. Employee was instructed to wash their hands in the adjacent handwashing sink. Make sure that employees only wash their hands in the designated handwashing sinks.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to answer their phone, put on gloves, and then move to resume food handling without washing their hands. Employee was instructed to wash their hands before putting on gloves. Make sure that employees wash their hands when switching gloves, changing tasks, or when hands have otherwise become contaminated.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a tray to be blocking the basin of the cookline handwashing sink. The tray was moved during inspection. Make sure that all handwashing sinks are kept accessible for use at all times.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed torn gaskets at the cookline low cooler, the cookline meat cooler, the stand-up freezer, and the walk-in cooler. Replace gaskets and keep equipment 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the fryers and the legs/wheels of the breading cart to be soiled. Clean and keep equipment 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 4626.0495Cleaning 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
Observed racking throughout the kitchen to be lined with tin foil and cardboard. Remove and make sure non-food contact equipment is smooth 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.
majorCode MN Rule 4626.0035BCleaning and sanitizing
Official wording
The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
Inspector’s notes
Observed children to be playing in the kitchen at the time of inspection. Make sure that only authorized and trained employees are allowed in food prep/warewashing areas.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the condenser in the walk-in freezer and the piping at the cookline handwashing sink to be leaking. Repair and keep plumbing in good repair.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw gizzards and raw chicken to be stored directly over containers of cooked gyro meat and cooked chicken wings in the walk-in cooler. These containers were rearranged during inspection. Make sure that raw animal meats are stored in a way that helps prevent contamination of ready-to-eat foods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked gyro, cooked chicken wings, and washed chicken wings to be cooling in tightly covered containers inside the walk-in cooler. These containers were uncovered during inspection. Make sure that TCS foods are kept uncovered while cooling.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to not have sanitizer test strips. Make sure sanitizer test strips are kept at the facility.
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.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Observed multiple cans of dessert whipping sauce to be severely dented. The cans were removed and discarded. Make sure that all food items with damaged packaging are removed and not used.
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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk containers of breadings and seasoning mixes in the dry storage room to not be labeled. Make sure that all storage containers of food are labeled.
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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed cutting boards to be deeply scored and fryer basket wires to be frayed. These pieces of equipment were removed from the kitchen. Make sure that all food contact equipment is smooth and in good condition.
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 multiple high priority food safety risk factors to be present during the time of inspection. A link to the City of Minneapolis Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety practices to keep risk factors in control.
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 the ceilings along the cookline to be dusty and soiled. Clean these areas and keep physical facilities 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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths to be stored on counter surfaces throughout the entire restaurant. Ensure that wiping cloths are kept in a 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings along the cookline to be dusty and soiled. Observed the floors of the dry storage racking to be heavily soiled with flour. Clean these areas and keep physical facilities 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the knives and other cooking utensils to be stored in the handwashing sink near the kitchen entrance. Observed a cutting board to be stored in the handwashing sink near the cookline. Observed a garbage can to be stored in front of and blocking the handwashing sink near the cookline. These items were moved during inspection. Ensure that handwashing sinks are kept unblocked and are not used for storage of items so that employees are encouraged to properly wash their hands.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths to be stored on counter surfaces throughout the entire restaurant. Observed the sanitizer bucket at the service station to be at a concentration of 0 ppm of Quat. The bucket was refreshed and measured at a concentration of 400 ppm Quat. Ensure that wiping cloths are kept in a 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cooked gyro, cut tomatoes, and sausage in the cookline cooler to be at temperatures ranging from 45 - 48 degrees F. Person-in-charge stated that the food items were placed into the cookline cooler an hour and a half prior to inspection. TCS foods were moved from this cooler into the walk-in cooler. Person-in-charge was instructed to monitor food temperatures to make sure that they get below 41 degrees F. Maintain TCS foods at temperatures of 41 degrees F or below to inhibit bacterial 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.
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 the air temperature in the cookline cooler to be at a temperature of 45 degrees F. The temperature setting of the cooler was turned down. The temperature of the cooler was measured at the end of the inspection and the air temperature was still the same. Discontinue using this cooler until it can keep foods below 41 degrees F. Service the cooler.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to handle raw meat, change gloves, and then start to work with ready-to-eat foods without washing their hands. Employee was instructed to wash their hands and Person-in-charge was informed of the observation. Retrain employees and make sure that they wash their hands between handling raw meats, when changing gloves, and whenever required by the above code.
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.
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 employee to wash their hands by briefly running their hands under water without using soap. Employee was instructed the rewash their hands for 20 seconds while using soap. Person-in-charge was informed of the observation. Retrain employees on how to properly wash their hands. Ensure employees wash their hands for at least 20 seconds while using 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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed employee to be preparing food in the 3-compartment sink. Employee was instructed to move food preparation to the designated prep sink. Discontinue preparing foods in the 3-compartment sink and only prepare food in designated prep areas.
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.
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s notes
Observed single-use food boats to be stored upright. The food boats were inverted during inspection. Ensure that food boats are stored inverted to prevent potential contamination.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed there to be excessive extra cardboard and equipment in the dry storage area. Removed extra equipment to prevent pest harborage conditions. Observed rodent droppings on the floor of the dry storage area. Clean area and routinely inspect restaurant for any evidence of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed rodent droppings in the dry storage area. Person-in-charge stated that they do not have a contract with a professional pest control operator. A professional pest control service is required if there is evidence of pest activity. Contract with a professional pest service.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee doing dishes, but they did not complete the sanitize step. The sanitizer basin was not set up and the utensil was returned to storage after the wash and rinse step. Employee was instructed to set up the sanitizer basin and to complete the wash, rinse, and sanitize cycle. Person-in-charge was informed of the observation. Retrain employees and make sure that they know how to properly wash, rinse, and sanitize food contact 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.
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 multiple high priority violations related to handwashing, proper cold storage temperatures, and sanitizing food contact surfaces. A food safety checklist will be included in this report. Ensure that there is an active oversight of food safety practices while the restaurant is in operation.
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.