minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed new non-commercial refrigerator. Ensure food equipment is ANSI approved for commercial use.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed household cooler holding time/temperature controlled for safety foods. Ensure all food equipment is ANSI certified and not for "household-use only". Replace with ANSI certified cooler.
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
Observed prep cooler was in disrepair, observed dish machine in disrepair in kitchen, and observed house-hold use cooler holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed time/temperature controlled for safety (TCS) foods above 41F in cooler 1 and cooler 1. Foods are listed in the observations above 41F were discarded at time of inspection. Ensure cold-holding TCS foods are kept at 41F and below to prevent pathogen growth.
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 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed no internal temperature measuring device for cooler holding time/temperature controlled for safety foods. Ensure all cold-holding and hot-holding units have internal thermometers to measure the warmest part of the cold-holding unit, or the coldest part of a hot-holding unit to accurately monitor the unit's temperature.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed opened dressings, and sliced cheeses without a date mark. Ensure when time/temperature controlled for safety (TCS), ready-to-eat foods are opened on site maintain a datemark. Day one is the day the food is opened, and it is to be sold or discarded by the seventh day.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels at hand washing sink at kitchen or bar. Ensure each hand washing sink maintains paper towels or other approved hand drying device at all times. At time of inspection PIC put paper towels at each of the hand washing sinks.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed sanitizer in dish machine in kitchen was testing at 0PPM. Ensure food contact surfaces are sanitized properly before use and after cleaning. PIC called the dishwasher service at time of inspection and had them come out.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed non-commercial refrigerator. Ensure all food equipment is NSF/ANSI certified.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing sign missing at hand washing sinks and restrooms. Ensure a sign is posted reminding employees to wash their 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.
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
Observed both bar (10PPM) and kitchen (0PPM) dish machines tested below the manufacturer recommendation for sanitizing food contact surfaces. Ensure chlorine sanitizer is between 50PPM-200PPM. At time of inspection PIC set up the three compartment sink for washing, rinsing, and sanitizing (100PPM chlorine) dishes until the dish machines are repaired.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed household refrigerator holding time/temperature controlled for safety foods above 41F. (measurements listed in observations). Ensure all time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded foods.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed household refrigerator holding foods for service. Ensure all food equipment is NSF or ANSI certified for sanitation purposes.
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.
majorCode MN Rule 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed both dish machines in the facility were low or out of sanitizer. Ensure the test kit is being used often to monitor sanitizer levels.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed household cooler holding time/temperature controlled for safety (TCS) foods above 41F. Observed prep cooler (no food storage) in disrepair. Observed dish machines were not properly sanitizing food contact equipment. Ensure all equipment is maintained in good repair.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign at kitchen hand sink. Ensure one is posted.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory on menu for undercooked egg. Ensure an advisory is on all menus where undercooked animal products are available.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen hams out on counter at time of inspection. Ensure thawing of Time/Temperature controlled for safety foods is done by one of the above methods. At time of inspection the person in charge (PIC) moved the packages to the cooler.
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.