minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed front of house bagged bread with no label - provide label.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing station in the kitchen with no handwashing sign - post a 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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed bagged bread in the front of the house with no label - provide labels for bread. Observed sliced cakes and pies inside the display cooler by the registration area with no labels - provide labels. Labels should include the following information: business name, business address, product name, and complete ingredient list in descending order, allergen info, and net weight.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed walk-in freezer with dimmed light bulb - replace bulb.
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
Pizza sauce located in the pizza cold station in the kitchen was observed reading at 76*F at the time of the inspection. Per the person in charge, pizza sauce is stored at room temperature and then poured straight into the cold station unit. The sauce is used up quickly. Discussed proper cooling with the person in charge and recommended that PIC store sauces in a refrigerated unit to not affect the cold station's holding temperature .
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign at the back kitchen handwashing station. Post a sign. The front handwashing sign has inaccurate instructions (wash hands for 10 to 15 seconds). Remove and provide accurate handwashing 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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Individually packaged red sauce bottles, baklava, and cakes are observed stored in display units that customers can reach and grab the food product themselves . Provide labels to all individually packaged and self-service food items. Labels must include all of the following information: name and address of the business, name of the product, ingredient lists (in descending order), net weight content, and allergens.
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.