minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and tops of the fryers to be soiled with grease. Observed the gaskets of the low freezer and low cooler to be soiled. Observed the interior of the low cooler to be soiled. Observed the fan guards in the walk-in cooler to be heavily soiled. Clean and keep equipment 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets of the low cooler and walk-in cooler to be torn. Observed there to be significant ice build-up in the walk-in freezer. Service equipment and keep equipment 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of flour, salt, seasoning mixes to not be labeled. Make sure that all containers of ingredients are labeled when removed from their original packaging.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard to be used on the racking by the flat tops. Remove cardboard. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
O bserved the grouting at the deli and dish area handwashing sinks and the prep sink to be cracking and damaged. Sinks were peeling from the walls. Repair caulking and make sure sinks are sealed to the wall.
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 the ceiling in the deli to be soiled. Clean and keep physical facilities 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board at the prep table to be discolored and stained. Replace cutting board. Make sure that food contact surfaces are kept 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no thermometer kept at the deli. Make sure that a thermometer is provided to monitor temperature of food products.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed provided bleach to be rated for household laundry use. Make sure that sanitizer is rated for food contact utensils.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and tops of the fryers to be soiled with grease. Observed the gaskets of the low freezer and low cooler to be soiled. Observed the interior of the low cooler to be soiled. Observed the fan guards in the walk-in cooler to be heavily soiled. Clean and keep equipment 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets of the low cooler and walk-in cooler to be torn. Observed there to be significant ice build-up in the walk-in freezer. Replace/service equipment and keep equipment 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of flour, salt, seasoning mixes to not be labeled. Make sure that all containers of ingredients are labeled when removed from their original packaging.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept at the deli. An employee illness log will be included in this report. Make sure that an employee illness log is kept and avaliable for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the paper towel dispenser at the deli handwashing sink to be empty. Paper towel was provided during inspection. Make sure that paper towel is provided at each handwashing 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.
Observed there to be no hand soap at the deli handwashing sink. Soap was provided during inspection. Make sure that soap is provided at each handwashing 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed chemical spray bottles to be hanging from the deli and dish area handwashing sinks. Observed the dish area handwashing sink to be blocked with cardboard boxes and large garbage bin. These items were moved during inspection. Make sure that handwashing sinks are kept accessible at all times and are only used for handwashing.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee to handle raw fish, switch gloves, and then move to other food handling tasks without washing their hands. Observed employee to go outside, come back into the kitchen to put on gloves, and start working without their hands. Employee was instructed to wash their hands before returning to work. Make sure employees wash their hands between handling raw animal foods and any other time hands may have become contaminated.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard to be lining the floors under the fryers and the racks by the flat top. Remove cardboard and make sure that areas are made of non-absorbent materials.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the grouting at the deli and dish area handwashing sinks and the prep sink to be cracking and damaged. Sinks were peeling from the walls. Repair caulking and make sure sinks are sealed to the wall.
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 the floors under the fryers and behind the low freezer to be soiled. Observed the walls and ceiling in the deli to be soiled. Clean and keep physical facilities 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board at the prep table to be discolored and stained. Replace cutting board. Make sure that food contact surfaces are kept 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no thermometer kept at the deli. Make sure that a thermometer is provided to monitor temperature of food products.
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 washed chicken wings in the prep sink to be at a temperature of 57 degrees F. Employee stated that they were in the process of prepping the chicken. The chicken wings were still in the prep sink at the end of inspection. Employee was instructed to place the chicken wings in the walk-in cooler. Make sure that cold TCS foods are held at temperatures of 41 degrees F or colder.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed cooked chicken wings to be held in the fryer basket at 93 degrees F. Employee stated that the wings had been in the basket for about an hour. Employee instructed to use/discard wings after an additional 2.5 hours. Make sure that hot TCS foods are held at temperatures of 135 degrees F or hotter.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer onsite at the deli. Person-in-Charge verified chemical sanitizer with a picture after inspection. Make sure that a sanitizer is always available. Employee stated that they only wash and rinse food contact equipment. It was discussed that food contact equipment must be washed, rinsed, and sanitized. Make sure that food contact surfaces are washed, rinsed, 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.
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
Observed Person-in-Charge to not be able to describe a clean-up procedure for a vomit/diarrhea incident. A procedure for vomit/diarrhea clean-up procedure will be included in this report. Make sure employees are trained on a vomit/diarrhea clean-up procedure.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employee to cough into their hands and start to resume food handling activities without changing their single-use gloves. Employee was instructed to wash their hands and change gloves. Make sure that employees change gloves when they have been contaminated or damaged.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed cooked rice in the walk-in cooler and cooked gyro in the low cooler to not be date marked. Employee stated that these foods had been cooked 2-3 days prior to inspection. Date mark all TCS foods that are prepared and held for longer than 24 hours.
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.
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 there to be multiple high risk food safety hazards present during inspection (improper handwashing, improper holding temperatures, improper sanitizing of food contact surfaces.) A daily food safety checklist and link to the Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety to control high risk food safety hazards.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed the dish area and deli handwashing sink to not have a handwashing poster. Handwashing poster will be included in this report. Make sure that handwashing posters are kept at each handwashing 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the floors of the walk-in freezer to be soiled. Clean and keep equipment 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.
Observed the wall sealing of the handwashing sink in the dish area and the food prep sink to be damaged. Reseal these sinks. Keep physical facilities in good repair.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk containers of flours and breadings to be unlabeled. Label containers of food items removed from their original packaging.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed gyro meat to be stored above raw shrimp in the kitchen low cooler and above raw fish in the walk-in cooler. This gyro meat was heated while on the cone and then shaved to be cooled. It was discussed with Person-in-Charge that this meat should be treated as raw, since it is not fully cooked. These items were rearranged during inspection. Store raw meats according to required cooking temperature.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the deli. An employee illness log will be attached in this report. Print and maintain employee illness log in the deli.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the prep area freezer to be soiled. Observed the ceiling and fans/condensers, floors, and walls of the walk-in cooler to be soiled. Clean these pieces of equipment 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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Observed single use takeout containers to be stored upright along the cookline. Ensure that single use containers are stored inverted to prevent physical debris accumulation.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed the sanitizer bucket and spray bottle in the cooking area to have a Quat concentration of above 500 ppm. The sanitizer solutions were diluted to 400 ppm during inspection. Ensure that sanitizer solution is maintained between 200 ppm and 400 ppm, as specified on the chemical label.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test strips at the facility. Provide proper test strips for sanitizer to ensure proper sanitization of food contact surfaces.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets, racks, exterior doors, and the interior of the prep cooler lowboy to be soiled with debris. Observed the gaskets of the prep area freezer to be soiled. Observed the ceiling and fans/condensers, floors, and walls of the walk-in cooler to be soiled. Clean these pieces of equipment 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a bucket full of soap to be stored in the cook area handwashing sink. This item was removed during inspection. Ensure that all handwashing sinks remain accessible and are only used for handwashing.
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 the hand soap dispenser at the cook area handwashing sink to be empty. Hand soap was provided during inspection. Ensure that hand soap is provided at all handwashing sinks to promote proper handwashing by employees.
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 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 to be provided at the cook area handwashing sink. Paper towels were provided during inspection. Ensure that paper towels are provided at all handwashing sinks to promote proper handwashing by employees.
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.
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 to be used for takeout orders. Discontinue use of styrofoam. Guidance on the Green-to-Go ordinance will be included in this report. Ensure that all single use and takeout containers are either recyclable or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Observed single use takeout containers to be stored upright along the cookline. Ensure that single use containers are stored inverted to prevent physical debris accumulation.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees work at the cash register, go and grab items from the walk-in cooler, then proceed to put on gloves and handle food, without washing their hands. Employees were instructed to wash their hands and put on clean gloves. Ensure that employees wash their hands in between tasks and after the activities listed in the above code.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed employee handle bread and cheese for sandwiches without wearing gloves. These items were discarded. Employee was instructed to wash their hands and then put on gloves. Ensure that employees do not handle ready-to-eat foods with their bare 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings and fans in the cook area, the floors under the fryers, and the floors under the handwashing sink to be soiled. Clean these areas and maintain physical facilities 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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer use onsite. Ensure that proper sanitizer is onsite to sanitize food contact surfaces.
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.
Remove all unsafe and adulterated foods from the premises.
Inspector’s notes
Observed containers containing garlic, teriyaki sauce, and mayonnaise in the walk-in cooler to be moldy. These items were discarded during inspection. Ensure that all unsafe and adulterated foods are discarded and not used for service.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed rice being prepared in the sink designated as a 3 compartment sink. Ensure that food is only prepared in a proper prep sink to prevent potential contamination.
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.
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 a general lack of oversight of food safety practices in the establishment. There were multiple observed risk factors that could contribute to foodborne illness in this establishment. Ensure that there is oversight and control of severe risk factors, including ensuring proper handwashing, ensuring the disposal of adulterated product, and ensuring the proper sanitization of food contact surfaces.
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.