Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed signage missing from handwashing sink in bakery area. A signage has been provided with the report. Print and post as instructed.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed hood canopy extremely soiled. 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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed packaged backed goods without labels in the bakery area. Labels should have the business name, business address, product name, and complete ingredient list.
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.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Observed all bake pans with large amounts of encrusted flour buildup. Clean or replace bake pans.
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.