Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at the handwashing station located in the meat market. Provide and post a 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No complete illness log onsite. Staff has an online note that is shared with all PIC but the online note does not have any details for what information to intake. Obtain a complete and appropriate illness log and use it as necessary. An electronic illness log will be sent along with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 manager (CFPM) certificate posted onsite. Post a copy of your CFPM in a conspicuous area.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwashing at the meat market was observed blocked with a 1-door stand refrigerator. Remove and relocate 1-door stand refrigerator, keep handwashing accessible at all times. Handwashing at the deli area observed used to store food container inside. Remove and keep handwashing accessible at all times.
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
No handwashing sign posted at the handwashing station located in the meat market. Provide and post a 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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
Business have an improper 3-compartment set up. Per PIC, dishes are wash, sanitize, and then rinse. Dishes should be wash, rinse, and sanitize. Discussed proper dish washing with PIC and informed staff and PIC to discontinue their incorrect dish washing steps.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed a bulk container of tightly lidded beans inside the walk-in cooler reading at 62*F. Cooling food should be stored in shallow pans, agitate often, and stored in walk-in freezer or cooler for maximum heat transfer.
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
Per discussion with the staff in the deli area, cooked beans was cooked and then set at room temperature for 2 hours, then stored in the walk-in cooler. Food must be agitated often and managed to ensure proper cooling is met within 6 hours. Business has a walk-in freezer that can help with maximum heat transfer, discussed proper cooling with the PICs and staff.
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 4626.0450BCDECleaning 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 front of house wood countertop where beverage dispensers are stored. Remove and use non-absorbent, easily cleanable, splash-resistant surfaces. PICs was made aware, they are waiting for their custom made countertop.
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 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Ice scoop handle inside igloo cooler coming into contact with ice. Remove and scoop in a position where the handle will not come into contact with ice. Per PICs, they are waiting for their ice machine to arrive, use of the igloo is temporary only. PIC removed ice scoop and stored it inside a plastic cup.
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.