Chicks On Wheels

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Observed expired business license posted, ensure to post up to date license on site.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed no sign at hand washing sink to remind employees to wash hands. Ensure to post signage near hand washing sink as a reminder to employees to wash 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.

Official Wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

Observed cutting knife handle being held together with duct tape. Ensure all food contact equipment and surfaces don't have spaces in which contamination can build.

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.

Official Wording

Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

Inspector’s Notes

Observed scratched up/damaged cutting board. Resurface or replace cutting board as needed.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed plumbing of wash compartment sink of 3 compartment sink out of operation due to plumbing damage. Ensure plumbing system is repaired to accommodate 3 compartment sinks.

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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed no test strips on site, ensure test streps for sanitizer are accessible and utilized.

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.

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed quaternary ammonium sanitizing solution below sanitation standards, recorded at 100ppm. Ensure sanitation standards are meet per manufacturer's directions.

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.

Official Wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s Notes

Observed lobster meat thawing in reduced oxygen package immersed in a bucket of water. Use approved thawing methods as 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.

Official Wording

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s Notes

Observed lobster meat thawing in 3 compartment sink. Use approved thawing methods as required.

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.

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed grease build up on hood system. Maintain clean hood system as required.

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.

Official Wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s Notes

Observed lobster meat thawing in reduced oxygen package immersed in a bucket of water on 3 compartment sink. Use approved thawing methods as 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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed no handwashing sign. Maintain handwashing signage at handwashing sink as 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.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no employee illness log. Maintain an employee illness log as required.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Post the license so it is conspicuous to consumers.

Inspector’s Notes

Observed expired license tag in front of truck. Post and maintain an unexpired license as required.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.