Observed the grouting at the 3-compartment sink to be deteriorating. Repair grouting and keep in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the interior of the walk-in cooler and the customer service cooler to be soiled. Clean and keep equipment 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors at the customer service area, under the kitchen storage racking, behind/under the baking line and production area, and in the downstairs dry storage area to be soiled and sticky. Clean areas and keep physical facilities 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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed the 3-compartment sink to have a concentration of 100 ppm quat. The concentration was remeasured at 200 ppm quat during inspection. Keep sanitizer concentration of 200 - 400 ppm quat, per manufacturer's label.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test stripes at the business. Provide and keep sanitizer test strips at the business to ensure proper sanitizer concentration.
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.
Observed the light shields above the 3-compartment sink and the back exit door to be cracked. A work order has been put in place to repair the light shields. Replace the light shields and maintain in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed multiple covers of the bulk baking mix containers to be soiled with sticky residue. Clean and maintain non-food contact surfaces 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed multiple bulk storage containers of baking mixes to not be labeled. Label all food items and food ingredients if they are removed from their original packaging to ensure proper use of ingredients.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors, walls, and ceilings throughout the kitchen to be soiled with debris. Clean at an appropriate frequency to maintain physical facilities 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.
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 ice build- up in the stand-up freezer located in the basement. A work order has been submitted for this piece of equipment. Defrost freezer and maintain the interior of the freezer 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.
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
Observed the tongs used for handling unwrapped baked goods at the front register to be stored on top of a notebook binder. The tongs were placed on the baking trays holding the baked goods. Ensure that the tongs are stored on a surface that is properly cleaned and sanitized.
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.
Observed the light shields above the 3-compartment sink and the back exit door to be cracked. Replace the light shields and maintain in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed large bags of flour and other items to be blocking the handwashing sink in the kitchen. It was discussed with staff that the handwashing sink must be kept easily accessible to promote proper handwashing. Ensure that all handwashing sinks are easily accessible for use.
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 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Observed wet lexan containers above the 3-compartment sink to be stacked together while they were still wet. Allow equipment and utensils to air dry before placing them into storage.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the covers of the bulk baking mix containers to be soiled with sticky residue. Observed the floors of the walk-in cooler to be soiled with sticky residue. Clean and maintain non-food contact surfaces 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed multiple bulk storage containers of baking mixes to not be labeled. Label all food items and food ingredients if they are removed from their original packaging to ensure proper use of ingredients.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors, walls, and ceilings throughout the kitchen to be soiled with debris. Clean at an appropriate frequency to maintain physical facilities 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.
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 significant ice build- up in the stand-up freezer located in the basement. Defrost freezer and maintain the interior of the freezer 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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Observed the noted person-in-charge to be primarily in charge of orders and fulfillment. They stated that they don't have a direct involvement in production and food safety practices. The food handling employees were unable to state who they directly reported to in the case of reporting required illnesses and symptoms, as well as other food safety concerns or issues. There must be at least one designated person-in-charge onsite during all times of operation that oversees food safety practices. Designate Person(s)-in-charge and ensure that at least one person is present to oversee food safety practices.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log to be available for review onsite. Food handling employees stated that they would usually inform each other if they were unable to work due to symptoms of diarrhea or vomiting. Employee symptoms of employee diarrhea and/or vomiting must be reported to the Person-in-charge and the reports must be recorded. An employee illness log will be included in this report. Print and maintain the employee illness log onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed employee walk from the back food prep area, put on a single-use glove, and touch a pastry to serve a customer without washing their hands. It was discussed with employees that they must wash their hands immediately before putting on gloves or handling other single-use items. A multi-use tong was provided to handle the exposed pastries. Ensure that either a multi-use utensil is used to handle exposed pastries, or that employees was their hands immediately before handling single-use dispensing items.
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.