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
DISH MACHINE WAS SHOWING A RED ALERT REGARDING “LOW RINSE TEMP”. REPAIR MACHINE TO HAVE DISPLAY FREE OF ANY ALERTS. --------------------------------------------------------------------- HOT HOLDING UNIT SEEMS UNABLE TO KEEP FOOD AT 135F OR ABOVE. ASSESS THIS UNIT TO KEEP ALL TCS FOODS AT 135F DURING HOT HOLDING.
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.
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 FOOD BELOW 135F DURING HOT HOLDING. FOR EXAMPLE: CHICKEN AT 126F. SEE CHART FOR MORE FOOD ITEMS AND LOCATIONS. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT AND TO ASSESS ELECTRICAL CONNECTION (OVERLOAD).
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
MAIN HAND WASHING SINK WAS SLOW DRAINING. REPAIR THIS SINK SO WATER DRAINS FAST WITHOUT WATER ACCUMULATION WITHIN THE BASIN.
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.
Discontinue storage of single-service and single-use articles 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 SINGLE-USE ARTICLES STORED UNDER WHAT APPEARS TO BE SEWER PIPES. YOU HAVE TWO OPTIONS: MOVE ITEMS TO ANOTHER LOCATION. PROVIDE A DROPPED CEILING OR A WAY TO PROTECT ITEMS FROM CONTAMINATION COMING FROM PIPES ABOVE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE DRY STORAGE ROOM. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.
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.
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING”. PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE RESTROOM.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED ORIGINAL GREY PLASTIC LINING AT BACK OF A HOT BOX. REMOVE MANUFACTURER PLASTIC WRAP.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
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
MAIN WALK IN COOLER AND OTHER COOLERS ARE NOT WORKING AND NOT IN USE AT THIS TIME. REPAIR / REPLACE ANY COOLER THAT YOU WILL USE IN THE NEAR FUTURE. REMOVE FROM THE FACILITY THE ONES THAT ARE NOT LONGER NEEDED TO AVOID HARBORAGE CONDITIONS.
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.