Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed chorizo, cooked chicken, and salsa in the cookline low cooler to be at temperatures of 44-47 degrees F. Person-in-Charge stated that food items were moved into this cooler 2 hours prior to inspection. Employees moved TCS food items from this cooler to the walk-in cooler. Person-in-Charge was instructed to monitor food temperatures to ensure that they got below 41 degrees F. Person-in-Charge was instructed to discard foods that did not get below 41 degrees F within the next 2 hours. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or below.
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.
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 frozen beef thawing at room temperature in the back prep sink. Thaw frozen foods either under running water or under refrigeration.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed cooked barbacoa in the walk-in cooler to be at a temperature of 45 degrees F. Per date marking, this barbacoa was prepared one day prior to inspection. This cooked meat missed the cooling curve and was discarded during inspection. Make sure that cooked foods are cooling within the time/temperature requirements in this code.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed salsa verde, cut tomatoes, hot dogs, and raw steak in the prep line tooler to be at temperatures ranging from 53-56 degrees F. Person-in-Charge stated that the food items were moved from the walk-in cooler to the prep cooler about 1.5 hours prior to inspection. The TCS food items were removed from this cooler and placed into working refrigeration units. Person-in-Charge was instructed to monitor temperatures of the food moved from this cooler to make sure they reached temperatures of 41 degrees F or below within the next 2 hours. Make sure that all cold TCS foods are kept at a temperature of 41 degrees F or colder.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept at the facility. Make sure an employee illness log is accessible at the facility and is available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed chicken leg and cooked fish in the service hot hold unit to be at temperatures of 130 and 126 degrees F. Person-in-Charge stated that the items were cooked and placed into the unit 2 hours prior to inspection. Person-in-Charge wrapped containers in plastic and turned up the temperature setting of the unit. Temperatures of the food items were reverified 40 minutes later and the temperature of the chicken leg was 140 degrees F; temperature of the fish remained at 126 degrees F. Person-in-Charge was instructed to discard the fish after 1 hour. Keep hot TCS foods at temperatures of 135 degrees F or hotter.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed chemical spray bottles to be hanging on the sides of the prep line and service line handwashing sinks. Observed the prep line handwashing sink to be blocked by a table. Spray bottles were removed and the table was moved during inspection. Make sure that all handwashing sinks are kept 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the 3-compartment sink and the cookline equipment 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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed facility to be preparing tomatillos in the 3-compartment sink. Only prepare foods in the prep sink to help prevent 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut tomatoes, cut lettuce, and chorizo in the prep line cooler to be at temperatures of 50 and 51 degrees F. Person-in-Charge stated that items were moved into the cooler about 2 hours prior to inspection. These items were moved to a different cooler. Person-in-Charge was instructed to monitor temperature of items to make sure that they get below 41 degrees F. Make sure all cold TCS foods are kept at temperatures of 41 degrees F or colder.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept at the facility. An employee illness log will be included in this report. Keep and maintain an employee illness log at the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employee to be wearing the same single-use gloves while working the cash register, handling dirty dishes, and then start to handle food items. Employee was instructed to change gloves while switching between tasks. Make sure that employees change gloves once contaminated or when changing tasks.
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 change gloves after handling dirty dishes and move to handle food items without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands between changing gloves 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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed there to be an excessive amount of flies throughout the facility. Provide an adequate method of pest control.
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 the presence of flies throughout the facility, but facility does not have a contract with a professional pest control provider. Contract with a professional pest control company.
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.
Observed cooked consome and cooked guajillo salsa in the walk-in cooler to have been cooled in large/deep containers. Resources to assist with cooling methods will be included in this report. Make sure that cooked TCS foods are cooled using effective methods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked consome and cooked guajillo salsa in the walk-in cooler to have been cooled in containers that were tightly wrapped in plastic wrap. Resources to assist with cooling methods will be included in this report. Make sure that cooked TCS foods are left 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed cooked consome and guajillo salsa in the walk-in cooler to be at temperatures of 48 and 47 degrees F. The items were cooked the day prior to inspection and were placed in the walk-in cooler to cool. The food items missed cooling requirements and were discarded during inspection. Resources to assist in cooling methods will be included in this report. Make sure that cooked TCS foods are cooled in the amount of time required in this code.
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.
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 food safety risk factors to be present during inspection (including proper temperature control, handwashing, and cooling). A food safety checklist and a link to the Active Managerial Control toolkit will be included in this report. Make sure there is an active oversight to help control food safety risk factors.
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.