Observed there to be damaged tiles and worn floor grouting in the kitchen area. Repair areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls and the ceiling vents throughout the deli kitchen to be soiled. Observed the floors under and behind the fryers/wok table to be soiled. Observed the floors and drains under the prep sink and 3-compartment sink to be soiled. Observed the floors between the display warmer and display coolers to be soiled. Clean and keep physical facilities 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the low cooler, the sides of the fryers and wok table, and the racking above the 3-compartment sink to be soiled. Clean and keep equipment 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.
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 significant rodent droppings and a dead mouse in the janitor closet. Observed rodent droppings in the pick-up area between the display warmer and display cooler. Clean area. Regularly inspect facility and report any pest evidence to pest control provider. Increase pest control if 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board on the prep table to be discolored. Replace/resurface cutting board. Make sure that food contact equipment is kept clean to sight and touch.
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 chili in oil sauce to be displayed at room temperature. This is a TCS food. Either keep sauce refrigerated, manage the sauce under facility Time as a Public Health Control plan, or get a product assessment showing that sauce is not TCS.
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 rice grinder to be stored in the janitor closet. Observed evidence of the grinder being used in this room. This area does not have food approved floors, walls, and ceilings. Do not store food/food equipment or prepare food in areas without approved floors/walls/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.
Observed there to be damaged tiles and missing ceiling tiles in the kitchen area. Repair areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls and the ceiling vents throughout the deli kitchen to be soiled. Observed the floors under and behind the fryers/wok table to be soiled. Observed the floors and drains under the prep sink and 3-compartment sink to be soiled. Observed the floors between the display warmer and display coolers to be soiled. Clean and keep physical facilities 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the low cooler, the sides of the fryers and wok table, and the racking above the 3-compartment sink to be soiled. Clean and keep equipment 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.
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 significant rodent droppings and other signs of nesting in the janitor closet. Observed rodent droppings in the pick-up area between the display warmer and display cooler. Clean area. Regularly inspect facility and report any pest evidence to pest control provider. Increase pest control if 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.
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 cut melons in the display cooler and containers of chili oil on the display floor to not be date marked. Observed container of peanut sauce in the sauce stand-up cooler to be date marked as both Sunday and Monday. Develop an effective way to date mark TCS foods.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board on the prep table to be discolored. Replace/resurface cutting board. Make sure that food contact equipment is kept clean to sight and touch.
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.
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 tripe soup in the sauce stand-up cooler to have been date marked 5/24/2026. Soup was discarded during inspection. Make sure that cooked TCS foods are used/discarded within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
Inspector’s notes
Observed facility to hermetically seal jars of bamboo in water. This is a low acid canned food and is disallowed under the food code. These items were removed from the sales floor during inspection. Discontinue sales and production of canned (jars) bamboo unless an approved HACCP plan is obtained.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed chili in oil sauce to be displayed at room temperature. This is a TCS food. Either keep sauce refrigerated, manage the sauce under facility Time as a Public Health Control plan, or get a product assessment showing that sauce is not TCS.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed packages of repacked jerky, shrimp chip, and other products to not be labeled properly. A guide on labeling requirements will be included in this report. Make sure packaged foods are labeled as required by law.
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.
The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.
Inspector’s notes
Observed smoked pork skin to displayed at room temperature. Discontinue practice. Either store product refrigerated and properly date marked, or get a HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed containers of cut melon, cooked chicken feet, prepared laab salad, and white fungus salad to have been placed in tightly sealed containers immediately after preparation. Make sure that prepared TCS foods are left uncovered to cool before being placed in a sealed container.
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 high priority risk factors to be out of control during inspection (temperature control, date marking, sanitization of food contact surfaces, etc.). A food safety checklist and link to an Active Managerial Control toolkit will be included in this report. Make sure that there is active oversight of food safety practices to keep foodborne illness risk factors under control.
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 the interior of the rice grinder to be soiled. Person-in-Charge stated that they clean the equipment prior to use. Make sure food equipment is washed, rinsed, and sanitized after use. Clean and store 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.
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 rice grinder to be stored in the janitor closet. Observed evidence of the grinder being used in this room. This area does not have food approved floors, walls, and ceilings. Do not store food/food equipment or prepare food in areas without approved floors/walls/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.
Observed there to be damaged floor tiles and missing ceiling tiles in the kitchen area. Repair these areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the fryers, wok, and oven to be heavily soiled. Clean these areas and maintain 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the lowboy cooler, the interior of the service cold top cooler, the sides of the service cooler, and the sides of the fryers/wok to be soiled. Clean these pieces of equipment and keep 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.
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 #6 plastics and black plastic containers to be used in the deli. These containers are not allowed under the Green-to-Go ordinance. Make sure to-go containers are recyclable or compostable, as required in the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 on the floor in the janitor's closet, on the floor and on top of food containers in the dry storage/spice storage area. Clean area, regularly inspect the facility, and communicate any evidence of pests with professional pest control service.
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.
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 chicken leg and pork rib in the service hot hold unit to be at temperatures of 123 degrees F and 119 degrees F, respectively. Make sure all hot TCS foods are held 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 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 significant evidence of rodent activity in the facility. Current professional pest service frequency may be inadequate. Person-in-Charge stated that service has been increased to 2x weekly, but pest service reports were unable to be verified. Increase service to an adequate frequency and send inspector service reports upon receipt.
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.
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 pickled gai choy to be date marked for 2 weeks. Person-in-Charge stated that the food was prepared the day prior to inspection and that an employee put the wrong date on the label. Make sure that pickled gai choy is date marked for 7 days under refrigeration.
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.
Observed there to be damaged floor tiles and missing ceiling tiles in the kitchen area. Repair these areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the fryers, wok, and oven to be heavily soiled. Clean these areas and maintain 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the lowboy cooler, the interior of the service cold top cooler, the sides of the service cooler, and the sides of the fryers/wok to be soiled. Clean these pieces of equipment and keep 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.
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 #6 plastics and black plastic containers to be used in the deli. These containers are not allowed under the Green-to-Go ordinance. Make sure to-go containers are recyclable or compostable, as required in the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 on the floor in the janitor's closet, on the floor and on top of food containers in the dry storage/spice storage area. Clean area, regularly inspect the facility, and communicate any evidence of pests with professional pest control service.
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.
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 chicken leg and pork rib in the service hot hold unit to be at temperatures of 116 degrees F and 129 degrees F, respectively. Person-in-charge stated that the items were cooked and placed into the service unit 2 hours prior to inspection. The setting on the hot holding unit was turned up. The products were checked and hour later and the pork rib was verified at a temperature of 137 degrees F (chicken leg was already sold). Make sure all hot TCS foods are held 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 high priority risk factors to be present during inspection. Observed many repeated high priority risk factors during inspection. Make sure that there is an active oversight of food safety practices to keep foodborne illness risk factors under control.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed items marked as "hot deli" and eggrolls in the display warmer to not be marked with a time of production, as required in the facility's Time as a Public Health Control (TPHC) plan. Person-in-charge stated that the items were placed into the warmer about 2.5 hours prior to inspection. Person-in-charge was instructed to discard items after an additional hour. Make sure that all items covered under the TPHC plan are marked with a time of production.
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 business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed pickled gai choy and fermented rice (mov cawv) to be made at the deli. These items are made to extend the shelf-life of the product and include cooked plant foods and byproducts. These processes required a HACCP plan. Discontinue selling these products until an approved HACCP plan is developed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed prepared chicken laab to be placed in covered containers in the deli display cooler. The person-in-charge stated that the chicken laab was just prepared and immediately placed in the display cooler. The chicken laab containers were opened/uncovered and moved to the walk-in-cooler. Make sure cooling TCS foods are left uncovered to help the cooling process.
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 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 significant evidence of rodent activity in the facility. Current professional pest service frequency may be inadequate. Increase service to an adequate frequency and send inspector service reports upon receipt.
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.
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 multiple containers of cooked tofu and fermented rice in the display coolers to not be date marked. Observed cooked rice cakes in the walk-in cooler to not be date marked. Person-in-charge stated that these items were prepared 3 days prior to inspection. Date mark prepared TCS foods to make sure that they are 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.
Observed there to be damaged tiles and missing ceiling tiles in the kitchen area. Repair areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the fryers, wok, and oven to be soiled. Observed the ceiling vent in the kitchen area to be dusty and soiled. Clean areas and keep facilities 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the lowboy cooler, the interior of the service cold top cooler, the sides of the service cooler, the fryers and wok to be soiled. Clean these pieces of equipment and keep 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.
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 #6 plastics and black plastic containers to be used in the deli. These containers are not allowed under the Green-to-Go ordinance. An informational flyer for the Green-to-Go ordinance will be included in this report. Make sure to-go containers are recyclable or compostable, as required in the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 on the floor and racking throughout the janitor's closet. Observed rodent droppings on the floor and on top of containers at the spices and dried goods storage area. Observed evidence of rodent nesting in the janitor's closet. Professional pest control service is provided monthly. Service was verified by review of service reports. Clean area, regularly inspect the facility, and communicate any evidence of pests with professional pest control service.
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.
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 chicken legs in the service line hot holding unit to be at a temperature of 128 degrees F. Person-in-charge stated that the chicken legs were cooked and placed into the unit 2 hours prior to inspection. The heat setting on the holding unit was turned up. The temperature of the chicken legs was checked an hour later and observed at a temperature of 134 degrees F. The chicken legs were sold within the next hour. Make sure that hot TCS foods are held 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed chicken and beef laab, pork brain, sausage, and chicken gizzard in the display coolers to be at temperatures of 47-50 degrees F. Labels on the foods showed that they were prepared a day prior to inspection. Person-in-charge stated that the foods were placed in the coolers and stay in the coolers overnight. Person-in-charge discarded the TCS foods located in these coolers. Make sure that cold TCS foods are kept at a temperature of 41 degrees F or colder.
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 chicken stock in the stand-up sauce cooler to be at a temperature of 48 degrees F. Per Person-in-charge, the stock was made a day prior to inspection. Resources on proper cooling techniques will be included in this report. Chicken stock was discarded by Person-in-charge. Make sure TCS foods meet the cooling requirements in this code.
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.
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 cooked chicken feet (dated 5/18/2025) and vegetable pulled pork (dated 5/8/2025) to be available for sale in the display cooler. These items were discarded by Person-in-charge. Make sure all TCS foods made or opened at the facility are used/discarded within 7 days.
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
Observed there to be no quat sanitizer test strips available for use at the facility. Facility uses quat sanitizer at the 3-compartment sink. Make sure a quat sanitizer test kit is available for use.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed employee to wash and rinse a food container, but they did not complete the sanitize step. The sanitizer basin was not set up and the utensil was returned to storage after the wash and rinse step. Employee was instructed to set up the sanitizer basin and to complete the wash, rinse, and sanitize cycle. Person-in-charge was informed of the observation. Make sure employees properly wash, rinse, and sanitize food contact equipment.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef to be stored over raw pork and raw fish in the stand-up meat cooler. Observed raw chicken to be stored over raw beef and pork in the walk-in cooler. These items were rearranged during inspection. Posters showing the proper storage of raw meats were posted at the facility. Make sure raw meats are stored according to cooking temperature.
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 high priority risk factors to be out of control during inspection (temperature control, date marking, sanitization of food contact surfaces, adulterated food products, etc.). A food safety checklist and link to an Active Managerial Control toolkit will be included in this report. Make sure that there is active oversight of food safety practices to keep foodborne illness risk factors under control.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed items marked as "hot deli" (pork and veggies) and eggrolls in the display warmer to not be marked with a time of production, as outlined in facilities Time as a Public Health Control (TPHC) plan. Other items in the display warmer were marked with a production time of 2 hours prior to inspection. Person-in-charge stated that items are placed in the warmer at the same time. Person-in-charge was instructed to discard items after an additional hour. Make sure that all items covered under the TPHC plan are marked with a time of production.
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 business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed facility to be pickling gai choy to extend shelf-life. Facility states that they boil rice and save the water for the fermentation process. The rice water is considered a TCS food and this process requires a HACCP plan. Facility will be connected with our HACCP team to develop an approved HACCP plan. Discontinue this process and discontinue sales of this product until an approved HACCP plan is developed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed container of chicken stock (produced in the facility) to be cooled in a large, deep container. Chicken stock was made a day prior to the inspection and missed the cooling requirements- stock was discarded by Person-in-charge. Information on the proper cooling of foods will be included in this report. Cool foods in shallow (less than 2 inches deep) containers or use other effective methods to cool cooked TCS foods.
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 cooked chicken stock in the stand-up sauce cooler, and cut lettuce, cooked ground beef, and boiled shrimp in the meat stand-up cooler to be cooling in tightly covered containers. The chicken stock was made a day prior to inspection, missed the cooling requirements, and was discarded. The containers of cut lettuce, ground beef, and boiled shrimp were uncovered during inspection. Information on the proper cooling of foods will be included in this report. Make sure containers of TCS foods are uncovered while cooling to help the cooling process.
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 the air temperatures of the display coolers in the deli sales area to have air temperatures ranging from 45 degrees F to 48 degrees F. Discontinue storing/displaying TCS foods in these coolers until they can hold proper temperatures. Repair equipment and keep 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.
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 frozen sausage to be thawing at room temperature by the prep sink. The sausage was moved into the meat stand-up cooler. Make sure frozen foods are thawed using a method listed in this code.
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.
Discard or recondition food that is unsafe, adulterated or not honestly presented.
Inspector’s notes
Observed rodent droppings in a container of salt and packages of potato/coconut flakes to be gnawed. Observed containers of vegetable pulled pork in the display cooler to be moldy. These items were discarded by Person-in-charge during inspection. Make sure all unsafe, contaminated, or adulterated food items are discarded.
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.
Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
Inspector’s notes
Observed facility to hermetically seal jars of bamboo in water. This is a low acid canned food and is disallowed under the food code. These items were removed from the sales floor during inspection. Discontinue sales and production of canned (jars) bamboo unless an approved HACCP plan is obtained.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 significant evidence of rodent activity at the facility. Current professional pest service is currently provided monthly. Increase service to an adequate frequency and send inspector service reports upon receipt.
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.
Observed missing ceiling tiles in the deli area. Observed damaged, cracked, and missing floor tiles under the fryers and under the prep sink. Repair these areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed ceiling tiles and vents in the deli to be dusty and soiled. Observed the floor under the service line coolers, under the fryers/woks/ovens, and under the 3-compartment sink to be soiled. Clean these areas and keep physical facilities 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and wheels of the fryers, wok tables, and ovens to be soiled with grease. Clean and keep equipment 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.
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 and black plastic takeout containers. These materials are not allowed under the Green-to-Go ordinance. Use current stock of containers, but do not continue buying non-compliant containers. Make sure that all to-go containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 containers of cooked pork in the deli meat cooler and containers of sticky rice and cooked pork in the walk-in cooler to not be date marked. Person-in-Charge stated that the items had been cooked a few days prior to inspection. Make sure that TCS foods are date marked to ensure proper use/disposal of food 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.
minorCode MN Rule 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Observed rice paddles for cooked white rice to be stored in standing water along the cookline. Store rice in running water.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 under the racking that hold seasonings. Professional pest control service is provided 2x/month. Clean area and regularly inspect the restaurant. Communicate any evidence of pests to professional pest control service.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of sugar, rice powder, and chili flakes on the seasoning racking to not be labeled. Make sure that all containers of food ingredients are labeled correctly.
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.
Observed missing ceiling tiles in the deli area. Observed damaged, cracked, and missing floor tiles under the fryers and under the prep sink. Repair these areas 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed ceiling tiles and vents in the deli to be dusty and soiled. Observed the floor under the service line coolers, under the fryers/woks/ovens, and under the 3-compartment sink to be soiled. Clean these areas and keep physical facilities 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the interior surfaces of the service line reach-in cooler and the stand-up raw meat cooler to be soiled. Observed the sides/wheels of the fryers, wok table, and oven to be soiled. Observed the storage racking above the 3-compartment sink to be soiled. Clean these pieces of equipment and keep equipment 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.
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 and black plastic takeout containers. These materials are not allowed under the Green-to-Go ordinance. Use current stock of to-go containers, but do not purchase more of these containers. A Green-to-Go flyer will be included in this report. Make sure that all to-go containers are compliant with the Green-to-Go ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee to wash their hands for only a few seconds. Employee was instructed to wash their hands for a minimum of 20 seconds. Make sure employees wash their hands with soap and water for a minimum of 20 seconds.
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 steamed rice in the vegetable cooler to be portioned into tightly sealed ziploc bags. Person-in-Charge stated that they place the rice directly into bags after cooking. Also observed cooked pork in the meat cooler to be cooling in a pan covered with plastic wrap. Container of pork was uncovered during inspection to allow for cooling. Cooling resources will be included in this email. Make sure that cooked TCS foods are cooled uncovered, spread out, and in other methods according to this code.
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 containers of prepared eggs, steamed eggplant, and steamed sticky rice in the vegetable cooler to not be date marked. Person-in-charge stated that these items were prepared a day prior to inspection. Make sure that TCS foods are date marked to ensure proper use/disposal of food.
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 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Observed rice paddles for cooked white rice to be stored in standing water along the cookline. Store rice paddles in running water.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
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 under the racking that holds seasonings. Professional pest control service is provided 2x/month. Service was verified by review of service reports. Clean area, regularly inspect the facility, and communicate any evidence of pests with professional pest control service.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed containers of sugar and yeast on the seasonings racking to not have labels. Person-in-Charge labeled the containers during inspection. Make sure that all containers of food ingredients are labeled.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed that facility is using a hot brine to pickle vegetables. Person-in-charge stated that these items have an extended shelf-life. Facility will be connected with members of the HACCP team. Discontinue this process until a HACCP plan is developed and approved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed missing floor tiles and damaged grouting throughout the kitchen area. Observed the caulking at the handwashing sink to be damaged and not providing a proper seal to the wall. Service these areas and maintain 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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Observed packages of instant fried noodles to be listed as an item covered under facility's Time as a Public Health Control (TPHC) plan, but facility was not keeping track of how long these items were kept out of temperature control. Person-In-Charge discarded items during inspection. Ensure that timers are being used to track all items covered under your TPHC plan.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fryers to be heavily soiled with grease and old food debris. Clean these areas and maintain 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.
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 the prep cooler (1) to be broken and not working and the gaskets of prep cooler (2) to be torn. Service these pieces of equipment and maintain 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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following pieces of equipment to be soiled with debris: Gaskets of both lowboy prep coolers; The interior top and bottom of the lowboy prep coolers; The interior of the service hot holding unit and the cold display unit; The legs of the fryers heavily soiled with grease. Clean these pieces of equipment and maintain 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed scoops stored as clean to still be soiled with food debris and food containers to be stored as clean to have food debris on their interior. It was discussed with manager to visually inspect food contact utensils to ensure that they are clean prior to being put into storage. Utensils were moved to the 3-compartment sink area. Clean and maintain clean to sight and touch all food contact utensils .
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.
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 plates to be in use for packaging prepared takeout items. Discontinue use of styrofoam after current supply runs out. Ensure that recyclable and/or compostable single-use takeout containers are provided to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed missing floor tiles and damaged grouting throughout the kitchen area. Observed the caulking at the handwashing sink to be damaged and not providing a proper seal to the wall. Service these areas and maintain 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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Establishment has updated their Time as a Public Health Control (TPHC) plan and keeps their updated plan onsite. Eggrolls in the display area have been added to the plan. The plan states that they will record the time that the eggrolls are removed from temperature control on a placard, but this time was observed to not be recorded. Ensure that procedures in the TPHC plan are followed and that the time items are removed from temperature control is recorded.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fryers to be heavily soiled with grease. Observed the floors under the 3 compartment sink and prep sink to be heavily soiled with food debris. Clean these areas and maintain 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.
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 the prep cooler (1) to be broken and not working and the gaskets of prep cooler (2) to be torn. Service these pieces of equipment and maintain 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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following pieces of equipment to be soiled with debris: Gaskets of both lowboy prep coolers; The interior top and bottom of the lowboy prep coolers; The interior of the service hot holding unit and the cold display unit; The legs of the fryers heavily soiled with grease. Clean these pieces of equipment and maintain 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed knives in storage to have food debris still on the blade, scoops stored as clean to still be soiled with food debris, and food containers to be stored as clean to have food debris on their interior. It was discussed with manager to visually inspect food contact utensils to ensure that they are clean prior to being put into storage. Utensils were moved to the 3-compartment sink area. Clean and maintain clean to sight and touch all food contact utensils.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw beef to be stored directly over containers of dipping sauces in the stand-up cooler. These items were appropriately rearranged during inspection. Ensure that all raw meats are stored in a manner that prevents contamination of ready-to-eat foods.
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 single-use bulk soy sauce containers to be used as storage for papaya sauce made onsite. Discontinue the reuse of single-use bulk storage containers.
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.
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 areas in the kitchen with damaged tiles and heavy grease, water, and food residue accumulation. This creates a favorable environment for pests in the facility, particularly cockroaches. Service these areas to prevent favorable pest harborage.
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.
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 plates to be in use for packaging prepared takeout items. Discontinue use of styrofoam after current supply runs out. Ensure that recyclable and/or compostable single-use takeout containers are provided to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed 3 live cockroaches in different areas of the kitchen. It was discussed with Person-In-Charge to have more frequent visits from their pest control provider while clean-up and repair activities are taking place. Thorough inspection did not reveal any additional pests.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the prep cooler (1) to be broken and not working and the gaskets of prep cooler (2) to be torn. Service these pieces of equipment and maintain 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.
Observed missing floor tiles and damaged grouting throughout the kitchen area. Observed the caulking at the handwashing sink to be damaged and not providing a proper seal to the wall. Service these areas and maintain 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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Business has changed their Time as a Public Health Control (TPHC) plan, but does not have their new policy onsite for review or reference. Update your plan and maintain onsite for review and reference. Observed steamed fish packages to be time stamped at 6:39 am. The observation was made at 11:35 am; past 4 hours. The packages were discarded. Observed packages of instant fried noodles to not be time stamped. Ensure that items are discarded within 4 hours of the time stamp, as verbally discussed. Provide, maintain, and follow procedures in accordance with your updated TPHC plan.
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 eggrolls in the hot display area to be at a temperature of 92 degrees F. PIC stated that the eggrolls were placed into the holding unit an hour prior. Person-in Charge stated that the leftovers would be discarded within 2 hours. These items are not covered under business' TPHC plan. Ensure items are kept at a temperature of 135 degrees F or above. Observed chicken legs and chicken and cabbage to be at 126 degrees F and 125 degrees F, respectively. PIC stated that these items were cooked and placed into hot holding unit 30 minutes prior to inspection. The settings on the hot holding unit were turned up. An hour later, the temperatures of the chicken leg and chicken and cabbage were 136 degrees F and 138 degrees F, respectively. Maintain all hot TCS foods at or above 135 degrees F at all times.
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 cut cabbage and cut lettuce to be stored in the cold top unit (1) at a temperature of 68 degrees F and 72 degrees F. Person-in-charge stated that the cold top unit was broken. Cabbage and lettuce were discarded. Maintain all cold TCS foods at a temperature of 41 degrees F or less.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls by the stand-up cooler and by the 3-compartment and prep sinks to be soiled. Observed the floors under the fryers to be heavily soiled with grease. Observed the floors under the 3 compartment sink to be heavily soiled with food debris. Clean these areas and maintain 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.
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 containers of cooked bamboo and tripe soup in the stand-up cooler to not be date marked. The importance of date marking for the proper use and/or disposal of food products was discussed with the manager. Ensure that all TCS foods held for longer than 24 hours are date marked.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following pieces of equipment to be soiled with debris: Gaskets of both lowboy prep coolers; The interior top and bottom of the lowboy prep coolers; The interior of the service hot holding unit and the cold display unit; The legs and sides of the fryers heavily soiled with grease. Clean these pieces of equipment and maintain 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles to be heavily soiled with grease and debris. Clean these areas and maintain 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed knives in storage to have food debris still on the blade, scoops stored as clean to still be soiled with food debris, and food containers to be stored as clean to have food debris on their interior. It was discussed with manager to visually inspect food contact utensils to ensure that they are clean prior to being put into storage. Utensils were moved to the 3-compartment sink area. Observed the plastic wrapping device to package prepared foods to be soiled. Clean and maintain clean to sight and touch all food contact utensils.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw fish to be stored directly over containers of sauces and cooked beef in the stand-up cooler. These items were appropriately rearranged during inspection. Ensure that all raw meats are stored in a manner that prevents contamination of ready-to-eat foods.
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 household chlorine bleach that is not labeled for use on food contact surfaces was used as a food contact surface sanitizer. Discontinue using this bleach. Replace household bleach with sanitizer approved for food contact surfaces.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log was attached in the previous inspection report. Employee illness log will again be attached in this report. Ensure that an employee illness log is maintained onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed single-use bulk soy sauce containers to be used as storage for papaya sauce made onsite. Discontinue the reuse of single-use bulk storage containers.
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 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed scoops to be stored in containers of sugar and sesame seeds with the handles touching the food product. Manager stated that these items could be served as an uncooked topping on certain food items. Ensure that scoops are stored without the handles touching ready-to-eat foods.
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.
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 significant areas in the kitchen with damaged tiles and heavy grease accumulation. This creates a favorable environment for pests in the facility, particularly cockroaches. Service these areas to prevent favorable pest harborage.
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.
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 plates to be in use for packaging prepared takeout items. Discontinue use of styrofoam after current supply runs out. Ensure that recyclable and/or compostable single-use takeout containers are provided to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed multiple dead cockroaches on the kitchen floor. Person-in-Charge stated that their pest control contractor recently treated for bugs. Pest control is provided on a regular basis by Plunkett's. Remove dead cockroaches and address harborage issues, immediately.
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.
Observed missing floor tiles and damaged grouting throughout the kitchen area. Observed the caulking at the handwashing sink to be damaged and not providing a proper seal to the wall. Service these areas and maintain 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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Business has changed their Time as a Public Health Control (TPHC) plan, but does not have their new policy onsite for review or reference. Update your plan and maintain onsite for review and reference. Business records the time in which items are placed in display cooler and stated that they discard items with time stamps of every 4 hours. At 11:22 am, a packaged of steamed fish was observed to have been prepared with a time stamp of 7:00 am. This is longer than 4 hours and the business' TPHC plan was not followed. The product was discarded during inspection. Ensure that items are discarded within 4 hours of the time stamp, as verbally discussed. Provide, maintain, and follow procedures in accordance with your updated TPHC plan.
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 hot holding in the Deli Hot Hold Unit at a temperature of 118 degrees F. Manager stated that fish had been placed into the hot holding unit about 1 hour prior to the start of inspection. Unit was turned up a level and fish was observed to be at a temperature of 130 degrees F at the end of the inspection (approximately 1 hour later). Manager was instructed to measure temperature of foods with a thermometer to ensure the fish reached a temperature above 135 degrees F quickly. Maintain all hot TCS foods at or above 135F at all times.
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 cut cabbage to be stored in the cold top unit (1) at a temperature of 68 degrees. Manager stated that the cold top unit was broken and moved the cut cabbage into a working stand-up cooler. Manager stated that the cut cabbage was prepped 30 minutes prior to the start of the inspection. The temperature of the cut cabbage was recorded at 47 degrees F at the end of the inspection (approximately 1 hour later). Manager was instructed to use a thermometer to check the temperature of the cabbage again to make sure that it got to a temperature of 41 degrees F or colder. Maintain all cold TCS foods at a temperature of 41 degrees F or less.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls by the stand-up cooler and by the 3-compartment and prep sinks to be soiled. Observed the floors under the fryers to be heavily soiled with grease. Clean these areas and maintain 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.
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 the prep cooler (1) to be broken and not working and the gaskets of prep cooler (2) to be torn. Service these pieces of equipment and maintain 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.
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 containers of chili sauce and eggroll sauce in the lowboy prep cooler (2) to not be date marked; manager stated that they were prepared 2 days prior to inspection. The importance of date marking for the proper use and/or disposal of food products was discussed with the manager. Ensure that all TCS foods held for longer than 24 hours are date marked.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following pieces of equipment to be soiled with debris: Gaskets of both lowboy prep coolers; The interior top and bottom of the lowboy prep coolers; The interior of the service hot holding unit and the cold display unit; The legs and sides of the fryers heavily soiled with grease. Clean these pieces of equipment and maintain 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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles to be heavily soiled with grease and debris. Clean these areas and maintain 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed knives in storage to have food debris still on the blade. It was discussed with manager to visually inspect food contact utensils to ensure that they are clean prior to being put into storage. Knives were moved to the 3-compartment sink area. Observed the plastic wrapping device to package prepared foods to be soiled. Clean and maintain clean to sight and touch all food contact utensils.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw ground pork to be stored directly over containers of eggroll sauce in the stand-up cooler. These items were appropriately rearranged during inspection. Ensure that all raw meats are stored in a manner that prevents contamination of ready-to-eat foods.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw ground beef to be stored directly over raw pork in the stand-up cooler in the kitchen. Observed raw duck to be stored directly over raw pork in the walk-in cooler. These items were appropriately rearranged during the inspection. A handout showing proper storage of raw meats will be included in this report. Ensure that raw meats are stored according to cooking temperature.
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 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 household chlorine bleach that is not labeled for use on food contact surfaces was used as a food contact surface sanitizer. Replace household bleach with sanitizer approved for food contact surfaces.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log will be provided to establishment in this report. Ensure that an employee illness log is maintained onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed single-use bulk soy sauce containers to be used as storage for papaya sauce made onsite. Discontinue the reuse of single-use bulk storage containers.
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 4626.0935Cleaning 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 food storage containers to be stacked while still wet, after sanitizing. Ensure that equipment and utensils are allowed to fully air dry before being placed into storage.
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 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
Observed scoops to be stored in containers of sugar and sesame seeds with the handles touching the food product. Manager stated that these items could be served as an uncooked topping on certain food items. Ensure that scoops are stored without the handles touching ready-to-eat foods.
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.
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 significant areas in the kitchen with damaged tiles and heavy grease accumulation. This creates a favorable environment for pests in the facility, particularly cockroaches. Service these areas to prevent favorable pest harborage.
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.
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 plates to be in use for packaging prepared takeout items. Discontinue use of styrofoam after current supply runs out. Ensure that recyclable and/or compostable single-use takeout containers are provided to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed multiple containers of food items for the deli's use to be cracked and have damaged lids in the walk-in cooler. Discontinue use of food contact surfaces that are damaged.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the 3-compartment sink to be leaking. Service this area and maintain in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.