Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed unpackaged pastries to be set out for service without a sneeze guard. Discontinue serving food in a food line without a method of protecting food from contamination.
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings along the wall behind the food prep sink. Clean area. Regularly inspect kitchen and report any evidence of pests to pest control company. Increase service as needed.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Facility kitchen is not serviced by a professional pest control provider, but evidence of pests was observed. Contract with a professional pest control company to provide service in the kitchen.
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.
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
Observed stand-up coolers and freezers to be located in a hallway with unapproved floors, walls, and ceilings. Make sure all food is stored in an area with approved floors, walls, and ceilings.
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 workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed food volunteer to put on gloves and start to dish meals without washing their hands. Volunteer was instructed to wash their hands. Make sure all food handlers wash their hands prior to handling food.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed food to be plated and served to patrons in a room that did not have a handwashing sink. Discontinue serving food in this room. Make sure that all food handling is done in a room with an accessible handwashing sink.
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.
Observed the caulking/sealant around the handwashing sink in the kitchen to be damaged. Repair and keep physical facilities 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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed facility to be serving food from a food line without a sneeze guard or other protection. Discontinue serving food in a food line without a method of protecting food from contamination.
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings along the wall behind the prep sink. Clean area. Regularly inspect kitchen and report any evidence of pests to pest control company. Increase pest service as needed.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed pest evidence, but person-in-charge was unsure if the kitchen was serviced by a professional pest control provider. Contract with a professional pest control provider as long as evidence of pests are present.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed container of rotisserrie chicken salad that was date marked 1/11/2026. Container was discarded during inspection. Make sure foods are discarded/used/served 7 days after prepared date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed food service line to be set up in an area without approved floors, walls, and ceilings. Observed stand-up coolers and freezers to be located in a hallway with unapproved floors, walls, and ceilings. Make sure all food handling, storage, and serving occurs in an area with approved floors, walls, and ceilings.
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
Observed several cans of baked beans and other goods to have significant dents along the hermetic seal. These cans were removed from service. Process for inspecting canned goods was reviewed with Person-in-Charge. Make sure that canned goods with damaged seals are removed from service.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed bleach (chlorine) sanitizer solution in the 3-compartment sink to be above 200 ppm. The sink was diluted to 200 ppm. Keep chlorine sanitizer solution at a concentration between 50-200 ppm.
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.
Observed there to be no hand soap at the kitchen handwashing sink. Hand soap was provided during inspection. Make sure that hand soap is provided at each handwashing sink to promote proper handwashing by employees.
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.
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 kit onsite. It was discussed with Person-in-Charge that a test kit must be used to make sure that sanitizer is strong enough to kill pathogens, but not so strong that it may contaminate food product. Keep and maintain a sanitizer test kit at the kitchen.
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
Observed prepared spaghetti and meat sauce in the stand-up cooler to not be date marked. Per Person-in-Charge, the spaghetti was prepared 2 days prior to the inspection. Make sure that prepared foods are date marked to make sure that they are properly used/discarded within 7 days.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed Person-in-Charge to set up the 3-compartment sink without filling the basin designed to sanitize basin. Person-in-Charge stated that they complete the wash and rinse step of cleaning dishes, but did not state that a sanitize step is completed. Person-in-Charge was informed hot to properly set-up and use a 3-compartment sink for warewashing. Make sure that a sanitize step is completed to kill potential pathogens.
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 a mixed leafy green salad and container of cut melon to be stored on a service cart at temperatures of 51 and 50 degrees F. Person-in-Charge stated that the foods were prepared about 30 minutes prior to the inspection. Person-in-charge was instructed to refrigerate items and make sure that they get below 41 degrees F, or to discard items after 3 hours. Keep TCS items at a temperature of 41 degrees F or below in mechanical refrigeration.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed cooked fish to be stored on the countertop at a temperature of 92 degrees F. Person-in-Charge stated that the fish had been cooked 40 minutes prior to inspection. Person-in-Charge was instructed to discard fish after 2.5 hours of service. Maintain all TCS hot foods at a temperature of 135 degrees F or higher.
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 multiple risk factors to be present during inspection, including violations related to handwashing, warewashing and sanitizing, temperature control, and date marking. Person-in-Charge has a daily food safety checklist at the kitchen. Inspector demonstrated how the checklist can be used to make sure that risk factors are controlled. Make sure that there is an active oversight of processes to ensure food safety.
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.