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
Single-service items and sealed food containers are stored in the basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food equipment to prevent contamination and allow the space to be easily cleaned. Contact plan reviewer for consult on approved floor, wall and ceiling finishes.
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 floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots, making them difficult to clean. Refinish floors in the kitchen sot that they are smooth, durable, non-porous and easily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Single-service items and sealed food containers are stored int he basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food equipment to prevent contamination and allow the space to be easily cleaned.
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 floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots, making them difficult to clean. Refinish floors in the kitichen so that they are smooth, durable, non-porous and easily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Container of sliced tomatoes was observed cooling in the Reach In Cooler at the time of inspection being covered completely with cling film. Discussed with Chef that when foods are cooling, they need to be uncovered to rapidly cool. Retrain staff to cool foods uncovered, unstacked and spread out.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine sanitizer in the bar dish machine measured 0PPM at the time of inspection. Upon further inspection, it was observed that a container of quat sanitizer had been placed as the refill sanitizing chemical by staff. Discussed with Bar Manager that the machine data plate specifies that it be run on chlorine sanitizer, not quat sanitizer. It was found that an employee had grabbed the wrong sanitizer and hooked it up to the dish machine. Told bartender to discontinue using dish machine as quat and chlorine should not be mixed, have the dish machine serviced by their service provider and then once it has been repaired by service provider and is dispensing 50PPM chlorine, they can use it again. In the meantime, all dishes should be run through the main dishwasher in the kitchen. Retrain staff to ensure that only chlorine sanitizer is used in the dish machine and that it is dispensing at 50PPM as required.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Fiesta dip made in house and dated for 10/30 was observed in the Salad Cooler at the time of inspection. This food is over the 7 days allowable shelf life for products made in house. Chef discarded item immediately. Retrain staff to check date marks for all products and remove old food daily.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Single Service items and sealed food containers are stored in the basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food 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 floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots. Plan to refinish floors. Mentioned to PIC that this was mentioned in previous inspections and still needs to be completed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Damp wiping cloths were observed stored on counter tops out of sanitizer after being used. Discussed with PIC that wiping cloths that are used must be returned to sanitizer buckets to be sanitized. keep wiping cloths in sanitizer to continuously sanitize and keep there.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed line cook handling the outside of a wrap sandwich with bare hands and place it on a plate to be brought out to customer. Intervened and spoke with Chef and Manager that food cannot be touched with bare hands if it is ready to eat, as bare hand contact increases the risk of spreading foodborne illness. Discard ready to eat food that has been contaminated by bare 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Containers of diced tomatoes and sliced ham in the Reach in Cooler and pancake batter in the Grill Cooler were observed cooling with the cling film or lids securely covering the food. Explained to Chef that foods that are cooling must be spread out, uncovered and unstacked. Retrain staff to use effective methods to cool food faster.
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
Single Service items are stored in basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling surfaces.
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 floor in the back area of the kitchen by the dish machine was observed peeling and missing in many spots. Plan to refinish floors. Mentioned to PIC that this was mentioned at previous inspection and is still required to be done.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Damp wiping cloths were observed stored on counter tops out of sanitizer after being used. Discussed with PIC that wiping cloths that are used must be returned to sanitizer buckets to be sanitized. Keep wiping cloths in sanitizer to continuously sanitize and maintain.
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
Butter was observed stored on the counter top at 77F at the time of inspection. Discussed with Person In Charge (PIC) that butter is required to be refrigerated at all time as the label states on the package. Discussed using smaller working amounts of butter to be used up quickly or use Time as a Public Health Control (TPHC) plan for butter. Attached TPHC plan in message with emailed report. Butter had been out on counter for longer than 4 hours, and PIC opted to voluntary discard product at the time of inspection. Salsa in the Salad Prep Cooler was observed cold holding at 48F at the time of inspection. The Salad Prep Cooler was found to not be functioning properly at the time of inspection. Salsa had been placed in the Prep Cooler over 6 hours ago. Person In Charge opted to discard product. Maintain all cold TCS foods at or below 41F at all times.
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
Salad Prep Cooler was not cold holding foods at or below 41F at the time of inspection. TCS foods that were cooling were removed from cooler and placed in a functional unit to complete cooling. Person In Charge will place work order for this cooler with their service provider. Maintain equipment according to manufacturers instructions, repair when necessary and replace irreparable equipment.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine dish machine in the back of the kitchen was measured by both inspector and Person In Charge at 0ppm at the time of inspection. Dish machine was in use at the time of inspection. Discussed with Person In Charge that dish machine must be repaired and dispensing 50ppm chlorine before dishes can be continued, dishes that were finished at the time were sent back to be put through again after repair was made. Person In Charge called service provider immediately. Maintain chlorine sanitizer at 50ppm in dish machines so that they are effectively sanitizing dishes and equipment.
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.