Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed cooler removed from kitchen area and not replaced. Observed food stored in unapproved shed area. Ensure there is sufficient equipment for cooling, and holding.
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 4626.1335ACleaning 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 stored in shed out side without approved floors, ceilings, and walls. Observed ceiling tiles above front kitchen area are absorbent and damaged. Ensure all finishes are smooth, easily cleanable and nonabsorbent.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed heavy dust and debris on ceiling above front kitchen area from ventilation. Ensure air moving parts are kept 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.
Observed hand soap was missing from hand washing sink in kitchen. Ensure each hand washing sink is supplied with soap at all times.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels missing at front hand washing sink. Ensure each hand washing sink is supplied with paper towels for proper hand washing. At time of inspection paper towels were supplied.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed wear washing was not including a sanitizing step and dishes were being washed, then rinsed and dried. Ensure food contact surfaces are sanitized after cleaning to prevent the spread of pathogens. At time of inspection food worker set up the three compartment sink properly and sanitized dishes. Discussed sanitizing all dishes which had been washed that day without a sanitizing step.
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 chicken cooling for 4.5 hours at 100F, in pan over four inches thick. Ensure proper cooling methods are used to rapidly cool cooked foods to prevent pathogen growth in the temperature danger zone (134F - 42F ). Chicken was discarded 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed cooked chicken at 100F 4.5 hours after cooking. Ensure cooked time/temperature controlled for safety foods are cooled properly to prevent pathogen growth. Chicken was discarded 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pizza sauce being cooled in covered containers stacked on top of each other. Ensure when cooling foods they are uncovered, unstacked and spread out to allow for proper air circulation.
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 sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed cooler removed from kitchen area and not replaced. Observed food stored in unapproved shed area. Ensure there is sufficient equipment for cooling, and holding.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed no date mark on ready-to-eat, time/temperature controlled for safety foods in coolers. Ensure foods are datemarked for the day they are made.
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
Observed food stored in shed out side without approved floors, ceilings, and walls. Observed ceiling tiles above front kitchen area are absorbent and damaged. Ensure all finishes are smooth, easily cleanable and nonabsorbent.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed fish in reduced oxygen packaged (ROP) in prep sink. Ensure reduced oxygen packaged fish are removed from the plastic before thawing. PIC cut open 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed dish machine was in disrepair. Observed three compartment sink stoppers were in disrepair. Ensure all equipment is maintained in good repair and proper adjustment.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed heavy dust and debris on ceiling above front kitchen area from ventilation. Ensure air moving parts are kept 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.
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
Observed fish being thawed in a pot of cool water. Observed meat being thawed on counter. Ensure thawing is done in an approved way.
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 managerial control with violations pertaining to hand washing, hand sink, cooling foods, and sanitizing food contact equipment. Ensure the person in charge is monitoring, and training staff on proper 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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed food employees put on gloves without washing hands. Ensure food employees are washing their hands when required. Discussed with PIC and corrected.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pasta cooling in front cooler with condensation on lid, and lid closed at 65F. Observed chicken curry (57F) and goat curry (53F) with lids closed, and condensation on lids in back cooler. Ensure cooling is being done as quickly as possible with lids off, and food in thin layers, to allow for heat to escape, once food is cooled, lids can be put back on to prevent contamination.
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 4626.1335ACleaning 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 and food items stored in back shed area. Ensure food storage areas are approved with finishes on floors, walls, and ceilings which are smooth, and easily cleanable.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed food (cooked meats, raw meats) and food items (dried rice, dried pasta, canned goods) being stored in back shed area which is not approved for food storage.
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.
Observed chicken curry cooked the night before (1/30) at 57F, another food container of chicken curry at 61F. Observed Goat curry with a date mark of 1/29 at 53F. Both had heavy condensation on the lids and were over 4 inches in thickness. Discussed training, and cooling procedures. Food was discarded. Ensure an effective method for cooling is used.
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 food stored out of temperature control and on the ground in back shed area. Observed proper cooling methods, and time/temperature procedures were not being followed after going through facility food training. Ensure the person in charge is making sure food safety procedures are being followed.
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 cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed goat curry, ground beef, and chicken curry were not cooled within six hours to 41F. All were cooked the night before the inspection or prior and discarded at time of inspection. Ensure food cooked is cooled within two hours from 135F to 70F, and then within four hours from 70F to 41F. Discussed with PIC 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed large amount of cooked pasta being kept out of temperature control at front prep area. Observed raw chicken, ground beef and goat curry being stored in back shed area out of temperature control. Ensure all cooked, time-temperature controlled for safety food is kept under mechanical refrigeration at 41F and below. Food was discarded 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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wiping cloth bucket at espresso machine did not have any sanitizer in use. At time of inspection PIC added chlorine bleach to sanitizer rag container and tested it at 100PPM. Ensure rags for wiping food contact utensils and surfaces are kept in a container of sanitizer measured within the proper range to prevent pathogen growth.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed four containers of pasta sauce and one large bus tub of chicken wings cooling from the night before with lids on and stacked inside cooler.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed container of chicken wings cooked the night before at 50F, and four containers of pasta sauce cooked the night before at 55F. Ensure foods that are cooked and then cooled are monitored to ensure they go from 135F to 70F in two hours, then 70F to 41F in four hours, in a total of six hours. PIC discarded the wings and sauce 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed back hand sink was blocked with a ladder and pots when food workers were prepping food. Ensure hand sinks are kept accessible at all times. At time of inspection a food employee moved items.
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.
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 ceiling tiles above food service and prep area at front of store are absorbent and damaged. Ensure floors, walls, and ceilings are smooth and easily cleanable.
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
Observed food and grease debris behind cookline at front of facility.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed knives for cutting food at prep table being stored between prep table and hot-hold steam table. Food employee was asked to discontinue using knives and get clean ones and store on prep table, or other clean surface.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed storage of unused equipment in outside area behind building. Ensure unnecessary items and litter are removed.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler holding food between 44F-53F. Observed dish machine leaking significantly when running. Ensure equipment is maintained in good repair.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed food license was expired. Ensure current food license is posted in an easily visible place.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed utensil handles or no handles in sauces in three-door cooler in front of facility.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Observed spatulas at grill stored in water maintained at 125F. Ensure water that in-use are stored is maintained at 135F or higher to prevent pathogen growth.
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
Observed large spatula over hand sink at front of store and food debris in hand sink. Ensure hand sinks are accessible at all times and are used only for handwashing.
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 4626.0400AFood 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 facility is not using a sufficient date marking system for time/temperature controlled for safety (TCS) foods. Discussed with PIC at time of inspection. Ensure foods that are prepared on site and TCS must have a date mark indicating the date is was made (day 1), and discarded seven days after.
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 dish machine being used was not dispensing any chemical sanitizer. Ensure food contact surfaces are being sanitized after washing and rinsing.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
Observed employees were sanitizing equipment in three compartment sink then running it through the dish machine with no sanitizer. Ensure dishes are washed, rinsed, and sanitized, then air-dried.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels at handwashing sink in back kitchen area. Ensure each hand sink has paper towels or other approved hand drying method to ensure handwashing is done in a sanitary manner.
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.
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 absorbent ceiling tiles with moisture damage above food preparation area in front. Ensure all floors, walls, ceilings are smooth and easily cleanable.
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
Observed food debris behind cook-line, and in back prep area. Discussed with Person in charge (PIC) at time of inspection. Ensure the physical facilities are cleaned often.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed food items like onions, pasta and whole cabbages being stored in back shed area. Ensure food items are stored in approved areas and protected.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed hanging sticky fly strips over food prep areas in back kitchen room. Ensure insect control devices are changed often and not above food prep areas.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed foods in prep-cooler at front of store holding foods between 44F - 57F. Ensure Time/Temperature controlled for safety (TCS) foods are being held at 41F and below to prevent pathogen growth. Foods discarded at time of inspection: cut tomatoes 44F, cut lettuce at 48F, raw burger patties at 53F, and philly-steak at 57F.
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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Observed employees drying dishes with cloth after sanitizing step. Ensure food-contact surfaces are air-dried to ensure sanitizer is effective.
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.