minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the three-compartment sink and hand sink in the back prep area leaking from the faucets. Hot water valve is in the process of being replaced during reinspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 all hand sinks on-site. A poster has been provided with the report, print and post. The poster should be clearly visible to all 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the three-compartment and hand sink in the back prep area leaking from the faucets. Additionally, the hot water supply to the hand sink near the cook line was turned off. According to PIC, the hot water was shut off due to a leak. All sinks must be serviced and repaired immediately.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 to-go containers on-site. Per the Green To Go Ordinance, Styrofoam to-go containers are not allowed. Use to-go containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 chlorine concentration in sanitizer bucket to be over 200ppm. Chlorine concentration was corrected on-site. Use test strip when preparing your sanitizer solution.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed cooked chicken in a Cambro container holding at 64F. Per discussion with food worker, the chicken has been cooked the previous day and placed in the large container, preventing food from properly cooling. Due to improper cooling, food was discarded at time of inspection.
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 cooked chicken prepared the previous day holding at 64F. The chicken has been placed in a large Cambro container, which impeded proper cooling. A discussion has had with the PIC regarding proper cooling methods and temperature control. More information has been provided with the repot.
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 handwashing sink in food prep room. Poster has been provided with the report.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed hot water shut off in handwashing sink located in back room. Have handwashing sink serviced if leaking.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Certified Food Protection Manger certificate on-site. Post certificate as requested.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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 black to-go containers being used on-site. Per the Green To Go ordinance, black plastic is not allowed. More information has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed wet wiping cloths in prep counter. All in-use wiping cloths must be stored in sanitizer buckets.
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.
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 the handwashing sink in the back prep area. The poster has been provided with the report.
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.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed a red hose connected to the three compartment sink pipe. Remove and provide the appropriate spray arm.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed an expired Certified Food Protection Manger certificate. Post new certificate as requested.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.