Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Provide handwash signage at handwash sink in back of house.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed cooking utensils sitting in handwash sink in front of house. Ensure handwash sink is used only for handwashing and accessible at all times.
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.
Observed camel and goat meat overfilled in deep pans attempting to cool. Discussed cooling practices with operator. Ensure containers are not filled past 2 inches to allow for effective cooling.
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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Observed 2 door reach in overstocked with foods. This prevents effective airflow throughout the unit and makes it difficult for the unit to maintain proper cold holding temperatures. Discussed with operator. Utilize other equipment or cook in smaller batches.
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
Observed handwashing signage missing from handwash sinks in back of house. Ensure each handwashing sink has the proper signage.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed cooking utensils in handwash sink in back of house. Ensure handwash sinks are used for handwashing only.
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 4626.0270ACleaning and sanitizing
Official Wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s Notes
Observed naan placed on top of container lid, rather than inside container itself. Discussed with operator. Only place food on surfaces that are cleaned and sanitized.
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
Observed several items in 2 door cooler holding above 41 degrees F. (cooked chicken, 64, cooked goat,65) Discussed with operator. Upon further inspection it was discovered that at some point this unit had been turned off manually. Operator instructed to discard any and all TCS foods stored in this unit. This was relayed to the operator through interpretation provided by her daughter over the phone. Certain non-TCS items were ok to keep. Ensure cold holding units are turned on and functioning properly prior to storing TCS foods in them.
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
Observed handwashing signage missing from handwash sink.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed cooked beef in reach in fridge holding at 45 degrees F. Discussed with operator. The top of the fridge was overpacked with produce, preventing the fans from properly cooling down all parts of the fridge. Do not overpack the fridge. Obtain more cooling units if need be.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed prep cooler and reach in cooler holding TCS foods above 41 degrees F (see temperature log in report) Discussed with operator. Instructed to turn down units and monitor. May need to move TCS to other coolers if temperatures do not get to 41 or below.
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.
Observed large container of goat meat (approximately 10 inches deep) tightly covered sitting on countertop one hour after cooking. The temperature of the meat was 115. Discussed cooling practices with operator. Place TCS foods in cooler or freezer once they reach 135 degrees F and reportion foods into containers no deeper than 2 inches to facilitate cooling.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed container of sauce sitting on the floor of kitchen. Discussed with operator. Keep all food at least 6 inches off the floor.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Operator did not have a thin tipped, small diameter thermometer. Obtain thin tipped thermometer.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed racks in prep cooler to be soiled with food debris. Clean and maintain 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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Observed multiple issues with TCS food temperatures (cold holding, improper cooling practices) Ensure that the person in charge is actively managing for and controlling TCS food temperatures.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official Wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s Notes
Unable to confirm if there are any procedures in place for cleaning up incidences of vomit or fecal matter in the establishment. Inspector is sending document. Please print document and post in back of kitchen.
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.