minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed flooring in kitchen is cracked and low grout. Observed walls behind three compartment sink with holes. Ensure floors, walls and ceilings are smooth and easily cleanable
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink water tested at 175F. Lower the temperature of the hot water heater to ensure employees are not at risk to be scalded when washing their 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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed hand washing sink is located too far from cook-line (over 30F). Ensure hand washing sinks are conveniently located so food employees can easily wash 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed three compartment sink in kitchen area and in the meat area was missing stoppers to properly wash, rinse, and sanitize food contact surfaces. Ensure the plumbing is maintained in good repair.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed foods in the self-service cooler which are made on site are missing the proper labels. Ensure all foods offered for self-service and not meant to be eaten on site are properly labeled.
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.
majorCode MN Rule 4626.435B5Food source and labeling
Official wording
Include allergen delcaration of the food label.
Inspector’s notes
Observed food in self-service cooler are not properly labeled. Ensure labels include allergen information on food labels available for self-service.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed flooring in kitchen is cracked and low grout. Observed walls behind three compartment sink with holes. Ensure floors, walls and ceilings are smooth and easily cleanable.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink water tested at 175F. Lower the temperature of the hot water heater to ensure employees are not at risk to be scalded when washing their 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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed hand washing sink is located too far from cook-line (over 30F). Ensure hand washing sinks are conveniently located so food employees can easily wash 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed foods prepared on site in walk-in cooler with expired datemarks like Menudo dated 3/16, Cuero dated 3/22, and Buche date marked 3/21. Ensure foods that are prepared on site are discarded or sold on the seventh day, day one is the day the earliest ingredient was made. PIC discarded at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 food employee put on gloves to work on the cookline without washing their hands firs. Ensure employees are trained when to wash their hands. Discussed with PIC at time of inspection. Food employee washed hands and changed gloves.
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 three compartment sink in kitchen area and in the meat area was missing stoppers to properly wash, rinse, and sanitize food contact surfaces. Ensure the plumbing is maintained in good repair.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed foods in the self-service cooler which are made on site are missing the proper labels. Ensure all foods offered for self-service and not meant to be eaten on site are properly labeled.
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.
majorCode MN Rule 4626.435B5Food source and labeling
Official wording
Include allergen delcaration of the food label.
Inspector’s notes
Observed food in self-service cooler are not properly labeled. Ensure labels include allergen information on food labels available for self-service.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed flooring in kitchen is cracked and low grout. Ensure floors are smooth and easily cleanable.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed closest hand washing sink to prep cooler is over 30ft in meat market area. Ensure hand washing sinks are conveniently located to food prep activates. Install an hand washing sink near cook line.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed ready to eat, time/temperature controlled for safety (TCS) food in self-serve cooler with datemarks over seven days. Observed taquito datemarked for 3/10 in walk-in cooler. Ensure ready-to-eat, TCS foods are sold or discarded seven days after opening or making. Day one is the day the food was made or opened. At time of inspection PIC adjusted the datemarks and discarded expired foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 cashier check someone out then put on gloves to serve food at the hot-bar without washing hands. Ensure employees are washing hands before putting on gloves. At time of inspection discussed with PIC. PIC had employee wash 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed three compartment sink in kitchen area and in the meat area was missing stoppers to properly wash, rinse, and sanitize food contact surfaces. Ensure the plumbing is maintained in good repair.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed two-bay prep sink with raw fish being thawed on one side and open sauce cooling in a ice bath on the other side. Ensure raw animal foods are separated from ready-to-eat foods to protect them from cross contamination. Discussed with PIC processing raw animal foods at another time than ready-to-eat foods and washing, rinsing and sanitizing the food prep sink between use. At time of inspection PIC moved the raw fish and put in the walk-in cooler to protect the sauce from cross 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.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed self-service cold foods made on site like salsa, hot sauce, chicken tings, and rice were without the proper labeling. Ensure food labels include all the information listed when offered for self-service and not meant to be eaten on site. Emailed labeling information. PIC stated their label maker has been broken. Suggested moving the foods so that they are behind the counter to prevent self-service of unlabeled food items.
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.
majorCode MN Rule 4626.435B5Food source and labeling
Official wording
Include allergen delcaration of the food label.
Inspector’s notes
Observed no allergen information listed on self-serve food items made on site. Ensure allergen information is listed on the food labels to inform the customer of potential risks.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed cracked tiles by three compartment sink and under fryer area. ensure floors, walls and ceilings are smooth and easily cleanable.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink near meat cutting area above 130F. Ensure hand washing sinks do not exceed 130F.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed three compartment sink with holes in seams. Ensure all equipment is maintained smooth and easily cleanable and in good repair.
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.
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 rice cooked the day before on 03/26 at 57F. Ensure foods which are cooked on site are cooled within the proper amount of time (135F-70 within two hours, 70F-41F in four hours, a total of six hours). PIC discarded the improperly cooled food at time of inspection. Educated 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 rice stacked in container over three inches improperly cooled at 57F over six hours since beginning cooling. Ensure an effective method for cooling is being used. Discussed using speed rack to place food no more than two inches thick in shallow pans, with room between, uncovered and monitor cooling.
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.
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed cracked tiles by three compartment sink and under fryer area. ensure floors, walls and ceilings are smooth and easily cleanable.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed three compartment sink with holes in seams. Ensure all equipment is maintained smooth and easily cleanable and in good repair.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed facility is making their own yogurt. Ensure a variance is obtained and a HACCP plan is submitted prior to beginning any process which prepares food that is not in compliance with the code. At time of inspection PIC was educated and discarded the yogurt. Discussed other foods the made on-site yogurt is being used for and cease use. Educated at time of inspection. PIC stated they will buy yogurt already made.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 hot-holding display was holding pork (112F) and chicken (125F) below 135F. Water in right side of hot-hold unit was at 113F. Ensure all hot-holding foods are cooked or reheated to the proper temperature then hot-held no less than 135F to prevent pathogen growth. At time of inspection PIC discarded pork and chicken.
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.
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 cooled foods from the night before (carnitas 47F, and chicken Verde 50F,) which did not meet the cooling time requirements. Ensure cooked time/temperature controlled for safety foods are cooled from 135F to 70F in two hours, and then from 70F-41F in the next four hours to prevent pathogen growth. PIC discarded items at time of inspection. Discussed cooling methods.
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 food was in closed containers, stacked on top of each other and food in pans over 4 inches deep, above 41F cooled from the night before. Ensure an effective cooling method is used for cooling time/temperature controlled for safety foods. Discussed leaving pans open, on a speed rack, and never more then 2-3 inches deep. Food was discarded.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed food cooling stacked on top of each other, food more then 4 inches deep, covered, with heavy condensation on lids, which had not met the time/temperature requirements for cooling. Ensure when cooling foods they are unstacked, uncovered, and spread out to cool effectively. PIC discarded foods found to be out of temperature from cooling in walk-in 2.
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.
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 hot-holding unit was in disrepair. Observed three compartment sink did not have stoppers to hold water. Ensure all equipment is maintained 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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed bulk food for repackaging stored in basement without proper finishing and under sewage lines. Ensure food is only stored in approved areas.
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.
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed cracked tiles by three compartment sink and under fryer area. Ensure floors, walls, and ceilings are smooth and easily cleanable.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed opened packages of deli meats in display cooler without date mark. Ensure foods which are made in a processing plant and opened on site bare a date mark for the day it is opened and discarded after seven days. The day it is opened counts as day one.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hot water at handwashing sink at 173F. Ensure water at hand washing sink is no more than 130F to prevent scalding.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed three compartment sink with broken seems. Ensure food equipment is maintained in good repair and is smooth and easily cleanable.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no log for reporting employee illness symptoms as it pertains to food borne illness. Ensure employees are trained on when to report and a record is being kept on foodborne illness symptoms they may be experiencing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed ice machine with dark build-up on guard and along walls inside. Ensure surfaces of non-time/temperature controlled for safety food equipment are maintained clean.
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.