Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
The facility had a large amount of fruit flies. Have area serviced by a professional pest control service.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
The faucet for the 3-compartment sink did not reach the other basins. Install a faucet that will reach all basins.
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 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
The facility was not able to print the safe handling instruction labels. Fix.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
The facility had a large amount of fruit flies. Have area serviced by a professional pest control service.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
During the employee's explaining setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The facility was given labels that were put on each compartment to show the correct order. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
For in place cleaning of the cutting equipment and the 3-compartment sink, the facility was indicating they do not conduct a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.
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 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
The faucet for the 3-compartment sink did not reach the other basins. Install a faucet that will reach all basins.
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 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
The facility was not able to print the safe handling instruction labels. Fix.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handwashing sink was completely blocked at the time of the inspection and had items stored in the hand sink. Keep hand sink accessible and clear at all times. Items moved.
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 hand sink was missing hand soap. Stock 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.
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
There was no paper toweling stocked at the hand sink. Stock.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
The facility had a large amount of fruit flies. Have area serviced by a professional pest control service.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors and walls were dirty. 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.
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
During the employee's explaining setting up the the 3-compartment sink, they began to set up and indicated the 1st basin was for water and soap, the 2nd basin was for sanitizer and they rinsed the dishes after. The facility must wash, rinse, sanitize and then air dry dishes. The facility was given labels that were put on each compartment to show the correct order. The inspector provided on-site training and the employee set up the 3-compartment sink in the correct order.
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.
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
The chlorine that was on-site and being used label did not indicate it was meant for food-contact surfaces. This is an unapproved sanitizer. The employee was trained on looking for a chlorine solution that indicated on the label that it was for food contact surfaces. The employee indicated that they will go to a store to find an approved product at the end of the inspection. In the meantime, they used the unscented bleach. Use food-surface approved bleach in future.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The meat grinder had old food debris. Clean more thoroughly. The dirty surface of the saw was moved to the 3-compartment sink to be washed.
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
For in place cleaning of the cutting equipment and the 3-compartment sink, the facility was indicating they do not conduct a sanitizing step. Ensure that all clean in place equipment is washed, rinsed, sanitized then air dried. Educated operator on proper sanitizing procedures.
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 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
The faucet for the 3-compartment sink did not reach the other basins. Install a faucet that will reach all basins.
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 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
The facility was not able to print the safe handling instruction labels. Fix.
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.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
NO SANITIZER AVAILABLE IN WAREWASHING AREA AT TIME OF INSPECTION. EMPLOYEES WERE ABLE TO CORRECT ON SITE AND OBTAIN BLEACH DURING INSPECTION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HANDWASHING SIGNS MISSING FROM WAREWASHING AREA HANDSINK. PROVIDE HAND WASHING SIGNAGE AT HANDSINKS.
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.