The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed facility is making their own yogurt. Ensure a HACCP plan is submitted to obtain a variance to ferment time/temperature controlled for safety (TCS) foods. At time of inspection PIC discarded the yogurt. Foods like the Mango Lassi, made with the yogurt made on site were also discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed caulking around three compartment sink is black. Ensure sink is cleaned or caulking is replaced so it is 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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed yogurt made on site and used in foods prepared and served on site. Ensure a HACCP plan is submitted for a variance to continue to ferment time/temperature controlled for safety (TCS) foods like milk. Yogurt was discarded. Yogurt must be commercially processed to prevent harmful bacteria which could lead to customers getting ill.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
Observed fermenting of milk to make yogurt. Ensure business submits a request for a variance before making foods which require a variance.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed yogurt made on site and used in foods prepared and served on site. Ensure a HACCP plan is submitted for a variance to continue to ferment time/temperature controlled for safety (TCS) foods like milk. Yogurt was discarded. Discussed with owner over the phone to discontinue making yogurt until a variance is obtained, and to discard all foods where the yogurt was used. Yogurt must be commercially processed to prevent harmful bacteria which could lead to customers getting ill.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed Masala Dosa being cooled, thickly stacked (over six inches). Ensure foods which are cooked and cooled on site are cooled using an effective method. Food was at 115F within 30 min of starting to cool. Active cooling is done with ice and ice wands and constantly stirring the foods. Discussed with PIC. PIC placed foods in thin sheet pans where foods are no more than two inches thick, and placed in the freezer to accomplish passive cooling and proper cooling methods.
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.
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 quaternary ammonium sanitizer being used in three compartment sink was below 100PPM. PIC added sanitizer to the solution and made the concentration at 400PPM. Ensure sanitizer is being used at the proper concentration to prevent pathogen growth on food-contact surfaces.
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 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed no sanitizer test strips available. Ensure test strips are available for each type of sanitizer being used.
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 no hand soap at hand washing sink at time of inspection. PIC filled the hand soap at time of inspection. Ensure each handwashing sink is provided with soap at all times the establishment is doing food preparation.
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.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Observed coconut sauce at 53F four hours after preparation. PIC discarded foods. Ensure foods made from ambient temperature (70F) ingredients are cooled properly within four hours to 41F.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed improper cooling, fermentation without a variance, low sanitizer and no hand soap at the hand washing sink. Ensure the person in charge is following proper food safety procedures and overseeing food employees food safety procedures.
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 business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
Observed fermenting of milk to make yogurt. Ensure business submits a request for a variance before making foods which require a variance.
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.