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
No handwashing sign at bar handwashing station. Provide sign. No handwashing sign in the bathroom where employees use. Provide sign.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Quat bucket observed reading lower than 200 ppm at the time of the inspection. Checked the dispenser reading and it was reading lower than 200 ppm. Quat concentration must be at least 200 ppm to 400 ppm. Discussed sanitizing methods with PIC.
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.