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
Wet wiping cloths still found stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times. Pic relocated them into sanitizer bucket.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employees' illness log maintained onsite. Note: Keep log of records of employees' illness onsite. Note: See the template sent with the report again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Appropriate test strips still not provided onsite for the sanitizer (sink & surface cleaner sanitizer) in use. Note: Provide and use it to accurately measure the sanitizer's 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer still missing. Note: Provide and use it to accurately measure internal food temperatures
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license still not posted. Note: Post the current license as required.
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.
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
Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use 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.
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
High temperature sanitizing mechanical dishwasher was broken and not working properly. Wash and the rack surface temperatures were below the regulated ranges when tested. Final rinse temperature gauge also showing error. Note: Repair. Use 3- compartment sink until fixed.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items such as Pizza boxes and cups in cardboard boxes found stored on the floor in the back kitchen area. Note: Store them of the floor at least 6 inches. Note: PIC relocated them onto the shelf for correction.
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
Appropriate test strips not provided onsite for the sanitizer (sink & surface cleaner sanitizer) in use. Note: Provide and use it to accurately measure the 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.
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
Foods in squeeze bottles on the cook line not labelled. Note: Label them with the food common name.
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
Food thermometer missing. Note: Provide and use it to accurately measure internal food temperatures
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed live fruit flies in the back kitchen area. Note: Exterminate them from the facility.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as public health control method for food safety (TPHC) found in use for tomato sauce held at ambient temperature at the pizza station. Note: Provide written procedure onsite to use this method.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Single service items stored atop of the front counter shelf their food contact surfaces upside and unprotected. Note: Store them in such a way to protect from dust contamination. Note: PIC relocated them for correction
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post the current license as required.
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.
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
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cheese and raw beef and chicken in improperly working drawer on the cook line. Note: Relocated for rapid chilling
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.
Ceiling tiles were missing above food prep area and in the back kitchen. Note: replace
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items such as Pizza boxes found stored on the floor in the back kitchen area. Note: Store them of the floor at least 6 inches.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed old food residue on the blade of the can opener. Note: 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no irreversible registering temperature indicator device or T-stick to measure the rack surface temperature in hot water sanitizing mechanical dishwasher. Note: Provide and use it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no irreversible registering temperature indicator to measure the rack surface temperature in hot water mechanical dishwasher. Note: Provide and use it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Individually portioned Ranch and Buffalo Sauces in front condiment U/C unit found at above 41 F. See above for temperatures. Note: Both relocated for rapid chilling.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables between use. Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
High temperature dishwasher did not reach a rack/ utensils surface temperature of 160 ° F when tested through use of t-stick. Note: Service it.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Irreversible registering temperature indicators not provided to measure rack surface temperature of high temperature sanitizing dishwasher. Note: Provide and use it as required.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
The insulator attached to the back of the 2 doors reach-in unit next to the pizza oven not smooth and easily cleanable. Note: Provide smooth and easily cleanable surface.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Ranch in condiment unit and Sliced tomato found at above 41 F. Note: Both relocated for rapid chilling. Note: Unit temperatures were also found fluctuating. Unit temperatures need also to be monitored.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.