Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed that cold TCS foods in the main prep cooler, including roast beef at 57°F, were above the required 41°F. Informed the owner and PIC that they must adjust the cooler to ensure all cold TCS foods are maintained at or below 41°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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Some of the coolers/freezers in the basement were stored in areas that did not have approved flooring (concrete). Informed the PIC establishment MUST either install approved flooring under these equipment or move and relocate them to other areas in the basement that has approved flooring.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed establishment installed a plastic tarp over the basement area where food equipment and products are stored under waste pipes. Informed the PIC these materials are not sturdy and strong enough to provide sufficient overhead protection, and establishment MUST install approved ceiling or other materials that are strong and sturdy enough to provide overhead protection above food and equipment storage area in the basement, or discontinue storage of food and equipment in the basement.
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 commercially prepared noodles stored at room temp (86*F) next to soups. Informed the person-in-charge (PIC) that noodles are TCS foods and need to store all TCS foods in mechanical refrigerators at temps of 41*F or below unless they are being hot held which they must be stored at temps of 135*F or higher.
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
Temperature of food products (cheese at 47*F, egg yolks at 48*F, etc) in the basement reach-in cooler were above 41*F. Informed the PIC they MUST maintain temps of cold TCS foods at or below 41*F. PIC immediately discarded the TCS foods that were not at proper temps for longer than 2hrs.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Concentration of sanitizer solutions in the 3-compartment sink were above 200PPM. Showed the PIC how to test and dilute the sani solutions and informed him to ensure they monitor and maintain proper concentration of sanitizer solutions
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment did not have a quat sanitizer test strips at the time of this inspection. Informed the PIC to ensure they have and use the proper test strips for each sanitizer solution they 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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Basement area where food equipment and products are stored do not have an approved ceiling. Establishment MUST install approved ceiling above food and equipment storage area in the basement, or discontinue storage of food and equipment in the b asement
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Food equipment and products were observed stored in the basement without an OVERHEAD protection under waste lines and other pipes that can be the source of contamination. Informed the PIC they MUST either install some sort of ceiling in the basement areas where food and equipment are stored, or discontinue storage of food and equipment in the basement
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.