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
Sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer effective range is listed at 200-400PPM on sanitizer container directions. Chef refilled sanitizer bucket from sanitizer bucket dispenser and it was then measured at 200PPM. Discussed with Chef that sanitizer buckets may need to be changed out more frequently. Monitor and refill sanitizer buckets when thy drop below effective range.
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 packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Several cans were observed significantly dented in the dry storage area at the time of inspection. These cans were not segregated from the products that were ready to use. Chef removed dented cans from shelf to be returned for credit to food supplier. Remove dented cans and refuse dented cans from food supplier and ensure that all cans available for use in dry storage are in safe condition to use.
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 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
Pressure gauge did not change at all during the entire cycle on the high temperature dish machine. Discussed with Chef that all parts of the machine must be functional and easy to read. Repair or replace pressure gauge so that it accurately displays the pressure during the dish machine cycles.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer Bucket was measured below 200PPM at the time of inspection. Sanitizer effective range is listed at 200-400PPM on sanitizer container directions. Chef refilled bucket from sanitizer dispenser and it was measured at 300PPM. Discussed with Chef that sanitizer buckets may need to be changed out more frequently. Monitor and refresh/refill sanitizer buckets when they drop below effective range.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Dish machine was run over several cycles and temperature disc did not reach above 150F. Discussed with Chef that for a dish washer to sanitize dishes, the rinse cycle must make dishes reach 160F. Worked with Chef to use 3 basin sanitize sink to provide the sanitizing soak after dishes are run through the dish machine. It was later found that the building had lost 1 hot water heater, so the water was not hot enough going to the booster to adequately heat water for the dish machine. Use sanitize sink as a final step until dish machine is repaired and it is heating dishes to 160F to adequately sanitize.
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 4626.435B (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
Multiple Packaged Dessert items such as cookies and parfaits in the Salad Bar and the Grab & Go area are missing sub-ingredients. Went over labelling requirements with operator on site and provided copy of Retail Food Establishment labelling guidance document to operator with emailed report. Properly label items with above requirements.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Food employee observed applying shredded cheese as a garnish to a finished pasta dish at the time of inspection. Discussed with Chef that foods that are ready to eat cannot be touched with bare hands as it can potentially spread foodborne illness. Discard food that has been contaminated with bare hands. Retrain employees to not touch food with their bare 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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Food employee was observed loading dirty dishes into the high temperature dish machine, then going to the other side without washing hands to put away the clean dishes. Discussed with Chef that employees going from dirty dishes to clean dishes must wash their hands before touching clean dishes, or they can contaminate the cleaned dishes with what was on the dirty dishes. Retrain employees to wash hands between going from dirty to clean tasks, or use two dishwashing staff when possible, and designate one to wash dirty dishes, and one to put away clean dishes.
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 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
Pressure gauge did not change at all during entire wash cycle on the high temperature dish machine. Discussed with Chef that all parts of the machine must be functional and easy to read. Repair or replace pressure gauge so that it accurately displays the pressure during the wash cycles.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Sanitizer in wiping cloth bucket was observed at 150PPM during service period. Range on sanitizer label requires minimum of 200-400PPM to be safe and effective. Discussed with Chef and staff to refresh sanitizer buckets more often and to monitor them to make sure they are at an effective range. Maintain sanitizer buckets at required sanitizer according to the label at all times.
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.