Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam containers for to-go items. Ensure all to-go containers are reusable, compostable, or recyclable (non-black plastics marked with #1, #2 or #5) only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use utensils stored on the bottom of the display cooler and on racks. Ensure in-use utensils are stored properly. At time of inspection PIC moved the utensils to the three compartment sink.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed peeled, halved, avocados stored loose in chest freezer. Ensure food is stored in a clean, dry location, protected from contamination.
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 milk, half and half, sambuusas, and cut melon above 41F (temperatures listed in measurements). Ensure time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. PIC discarded the melon, sambuusas, and milk items at time of inspection.
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.
Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.
Inspector’s notes
Observed PIC stated the sambuusas come from a vendor in the mall and stated they do not check temperature of the food and placed it in the display cooler. Ensure the PIC is checking food received that it is at 41F and below. Discussed with PIC at time of visit unable to determine if the food was warm because of the cooler or because it was received during the cooling process. Food should be fully cooled to 41F and below prior to receiving or above 135F for hot holding and the person in charge shall take temperatures before accepting the food for sale. PIC discarded the sambuusas at time of inspection.
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 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed thermometers to measure the ambient temperature of the cooler were not in place. Ensure thermometers are in the warmest part of the coolers to monitor temperatures.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no food thermometer to measure the temperature of thin foods. Ensure one is obtained.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam to-go cups and containers. Ensure all to-go containers are either recyclable, reusable, or compostable. Discontinue use of Styrofoam.
In plain English
An issue that does not fit the common categories. Check the official wording for details.