minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
WALLPAPER AND CARPET IN FRONT STORAGE AREA ARE NOT APPROVED FINISHES. REMOVE ITEMS AND EQUIPMENT FROM THIS AREA OR CONVERT TO APPROVED HEALTH CODE COMPLIANT FINISHES.
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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. GET PUCK THERMOMETER OR OTHER DEVICE FOR MEASURING RINSE WATER TEMPERATURE INSIDE DISH MACHINE DURING CYCLE.
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.
GROUT OBSERVED WORN GREATER THAN 1/8" ALONG COOK'S LINE. REPAIR OR REGROUT THIS AREA.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
CARPET PRESENT IN DRY STORAGE AREA. FLOORING MUST MEET MN HEALTH CODE MINIMUMS AND BE A QUARRY TILE OR EQUIVALENT.
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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
WASH TEMPERATURE GAUGE AT DISH MACHINE OBSERVED NOT WORKING. REPAIR OR REPLACE DAMAGED WASH TEMPERATURE GAUGE AT DISH MACHINE.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
NO DATE MARKING PRESENT INSIDE WALK-IN COOLERS AND REFRIGERATION UNITS THROUGHOUT FACILITY. UTILIZE A DATE MARKING SYSTEM FOR ANY PREPARED TCS FOODS HELD IN EXCESS OF 24 HOURS ON SITE.
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 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
CARPET PRESENT IN DRY STORAGE AREA. FLOORING MUST MEET MN HEALTH CODE MINIMUMS AND BE A QUARRY TILE OR EQUIVALENT.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
FISH OBSERVED THAWING IN 3 COMPARTMENT SINK. WATER WAS NOT RUNNING IN COMPARTMENT. UTILIZE ONE OF THE APPROVED TCS FOOD THAWING METHODS LISTED ABOVE. FISH MOVED DURING INSPECTION BY PIC.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
SEVERAL FOOD CONTACT SURFACES WERE OBSERVED SOILED. A MIXING UNIT AND SEVERAL COOKING UNITS OBSERVED WITH LONGSTANDING DEBRIS. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AFTER THEIR USE.
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
FLOORS, WALLS, AND CEILINGS IN SEVERAL AREAS THROUGHOUT FACILITY WERE OBSERVED SOILED. FLOORS THROUGHOUT, WALLS IN PREP AREAS, AND CEILING ALONG COOK'S LINE SOULD BE CLEANED AND MAINTAINED 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.
BOXES AND CONTAINERS DESIGNED FOR SINGLE USE WERE OBSERVED BEING REUSED FOR HOLDING FOODS THROUGHOUT FACILITY. DISCONTINUE USING BAGS AND CONTAINERS DESIGNED FOR SINGLE USE AS REUSABLE.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
DOMESTIC COOKING UNIT OBSERVED ON SITE. OPERATOR STATED IT WAS FOR USE BY EMPLOYEES ONLY. REMOVE ALL NON-NSF EQUIPMENT FROM LICENSED BUSINESS.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
RAW CHICKEN OBSERVED STORED ABOVE CELERY. KEEP RAW PROTEINS STORED BELOW AND SEPARATELY FROM PRODUCE USED IN OPERATION.
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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
WASH TEMPERATURE GAUGE AT DISH MACHINE OBSERVED NOT WORKING. REPAIR OR REPLACE DAMAGED WASH TEMPERATURE GAUGE AT DISH MACHINE.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASING DEVICE PRESENT FOR CHECKING SURFACE TEMPERATURE INSIDE HOT WATER DISHWASHER. PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR ASSESSING INTERNAL SURFACE TEMPERATURES AT DISH MACHINE.
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.
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
HOT WATER SANITIZER TEMPERATURE MEASURED 156°F AT DISH MACHINE. THIS MACHINE MUST REACH A MINIMUM OF 160°F. CALL FOR SERVICE OF UNIT.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
SEVERAL CHICKEN ITEMS MEASURED BETWEEN 54°F and 56°F INSIDE REACH-IN REFRIGERATOR ALONG COOK'S LINE. AIR TEMPERATURE OF UNIT MEASURED 60°F. CALL FOR SERVICE OF UNIT. FOODS WERE RECOMMENDED TO BE MOVED TO WALK-IN COOLER IF VERIFIED TO HAVE BEEN MOVED TO UNIT WITHIN 4 HOURS DURING LUNCH PREP.
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 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
CUTTING BOARD ALONG COOK'S LINE OBSERVED HEAVILY SCORED. REPAIR OR REPLACE CUTTING BOARD.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
NO DATE MARKING PRESENT INSIDE COOLERS AND WALK-IN UNITS THROUGHOUT FACILITY. UTILIZE A DATE MARKING SYSTEM FOR ANY PREPARED TCS FOODS HELD IN EXCESS OF 24 HOURS ON SITE.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
NO TEMPERATURE MEASURING DEVICE (THERMOMETER) PRESENT ON SITE DURING INSPECTION. OBTAIN A THERMOMETER FOR USE.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
HANDSINK OBSERVED BLOCKED BY BOXES AT TIME OF INSPECITON ALONG COOK'S LINE. KEEP HANDSINKS ACCESSIBLE.
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.