minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed inside of display cooler rack holders, and inside of single-door refrigerator with food debris. Observed mixers with food debris on the outer portions. Observed squeeze bottle with encrusted grease. Ensure all non-food contact surfaces are clean to the sight and touch.
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.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
Observed three compartment and food prep sink sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excessive items in basement and storage along counters. Ensure all unnecessary and unused items are removed from the premises.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed inside of display cooler rack holders, and inside of single-door refrigerator with food debris. Observed mixers with food debris on the outer portions. Observed squeeze bottle with encrusted grease. Ensure all non-food contact surfaces are clean to the sight and touch.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed food debris on floors, and dust on walls near ventilation. Ensure floors, walls, and ceilings are maintained 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed inside of microwave oven with food debris. Ensure cooking equipment is maintained clean.
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 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 an abundance of mouse droppings along coving around facility: behind coolers, behind cooking equipment, on shelving near counter. Observed open bait in kitchen. Ensure the services of a licensed pest control operator are obtained and invoices are maintained on site.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings throughout facility. Ensure conditions for pest harborage are eliminated.
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.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
Observed three compartment and food prep sink sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.
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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s notes
Observed open bait under hand washing sink. Ensure bait for rodents is contained in a tamper resistant bait station. At time of inspection PIC discarded the bait.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed ready to eat soup and shredded cheddar with expired date marks. Ensure ready-to-eat, time/temperature controlled for safety foods that are made or opened on site have a date mark, day one is the day the food was made or opened. Ensure those foods are sold or discarded by day seven. At time of inspection PIC discarded the items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand sink did not have water at at least 110F. Ensure hot-water is available at all hand washing sinks between 110F-130F.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature device for the hot-water sanitizing dish machine. Ensure a maximum registering device is obtained, this can include color changing stickers or strips or a waterproof thermometer with a maximum setting.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excessive items in basement and storage along counters. Ensure all unnecessary and unused items are removed from the premises.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed food debris on the outside of the microwave, coolers and inside display cooler. Ensure non-food contact equipment is maintained 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed food debris on floors, and dust on walls near ventilation. Ensure floors, walls, and ceilings are maintained 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed food debris inside microwave. Ensure cooking and baking equipment are maintained clean.
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 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 an abundance of mouse droppings along coving around facility: behind coolers, behind cooking equipment, on shelving. Ensure the services of a licensed pest control operator are obtained and invoices are maintained on site.
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.
Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.
Inspector’s notes
Observed chemical hanging fly control devices being used at three compartment sink. Observed packaging states it cannot be used within a food establishment. Discussed with PIC to discard product. Ensure pest control chemicals are applied by a licensed pest control operator.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings throughout kitchen and dining area. Observed fruit flies in dining area. Ensure conditions for pest harborage are eliminated.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam containers for to-go items. Ensure all to-go packaging is either recyclable (#1, #2, #5 non-black plastics), compostable, or reusable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
Inspector’s notes
Observed three compartment sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure a class is taken, and submitted to the state to receive the certificate.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the outside and handles of coolers, outside of mixers, shelving throughout facility, inside display cooler, and counter at coffee area with food debris and build up. Ensure non-food contact surfaces of equipment are maintained 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed debris under three compartment sink, under coolers, and under shelving. Ensure physical facilities are maintained 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.
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s notes
Observed mouse bait open near back door and under large mixer next to oven. Ensure bait is approved for use by a certified pest control operator and covered/ tamper-resistant.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed microwave with build up of food debris. Ensure cooking and baking equipment are cleaned at least every 24 hours.
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.