majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs were again being stored handing on the oven doors where they could be easily contaminated by brushing against dirty clothing. One of the knives was being stored in the gap between the two prep tables; an area that is not easily cleaned and therefore be a source of contamination. Store all utensils in a clean, dry location to prevent contamination.
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 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Keep shellfish tags stored in an easily accessible location and in chronological order.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Several foods were observed in the walk in cooler, cooling with their lids over the food, not allowing the heat to escape and the food to cool more quickly.
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.
The rice was cooling in large containers. At about 1.5 hours it was at 93F and not likely to cool below 70 in 2 hours. Cooling method magnets were given to the operator and the rice was put in shallow pans to cool.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Some tongs were hanging from the oven door handle where they could become contaminated when brushing against dirty/soiled clothing/pants/aprons. They were immediately moved to a shelf.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Shellfish tags were not located. Keep the tags in an organized fashion in case of a recall.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.