Observed kickplates to be peeling from the wall. Observed worn grouting on the floors. Repair and keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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.
Observed kickplates to be peeling from the wall. Observed worn grouting on the floors. Repair and keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 above the prep sink and the 3-compartment sink 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.
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 the quat sanitizer concentration in the cutting room spray bottle to be over 400 ppm. Make sure that the sanitizer concentration is maintained according to chemical specifications.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed chemical spray bottles in the meat cutting room to not be labeled. Make sure chemical containers are labeled to ensure proper use.
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.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Observed packaged of duck tail to be ripped open in the display freezer. Packages were removed from the store floor. Make sure that food packages stay in good condition.
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.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed a live cockroach crawling on the wall of the meat cutting room. Contact pest control service provider and give reports to inspector. Increase pest service 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.
minorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed packages of pork shoulder and duck eggs in display coolers to not be provided with Safe Handling instructions. Make sure all raw meat/animal product packages have safe handling instructions.
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 the sealant/grouting around the handwashing sink, 3-compartment sink, and prep sink to be damaged and deteriorating. Observed there to be worn grouting and damaged tiles in the meat room floors. 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 ceilings and walls of the meat room 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to not have quat sanitizer test strips. Facility uses Quat sanitizer in the 3-compartment sink. Person-in-charge was informed that chlorine test strips are not able to measure quat sanitizer concentrations. Provide and maintain quat sanitizer test strips.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed meat products to be thawing in the 3-compartment sink. Person-in-charge was instructed to move food items into the prep sink. Make sure that all foods are prepared in the prep sink.
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.
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 meat products to be thawing in still water. Person-in-charge was instructed to thaw foods under running water or refrigeration. Make sure frozen foods are thawed under refrigeration or running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed employee to be washing dishes in the food prep sink. Employee was instructed to wash/rinse/sanitize dishes in the 3-compartment sink. Make sure employees only use the prep sink to prepare food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed the caulking of the prep sink and 3-compartment sink to be damaged. Repair caulking and keep 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 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed multiple packages of raw pork to not have safe handling instructions on the packages. Make sure all raw meat packages have safe handling instructions.
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.
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 the bleach used for sanitizer to not be food grade bleach. Person-in-charge was notified of the violation. Provide a sanitizer for food contact surfaces that are food grade.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings and walls of the meat area to be dusty and soiled with cobwebs. Clean these areas and keep them 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.
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 there to be no paper towels at the handwashing sink in the eat cutting area. Towels were provided during inspection. Make sure paper towels are provided at each handwashing sink to promote proper handwashing by employees.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed the following areas to be damaged: The grouting by the prep sink; Damaged baseboards under the prep sink; The grouting of the floor tiles. Repair 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.
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 above the prep sink and the 3-compartment sink to have pink mold on them. 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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cardboard and plywood to be stored on top of racking in the walk-in cooler. Removed these items.
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.
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.
minorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed safe handling instructions missing from packages of ground chicken and whole pork in the display cooler. Ensure that safe handling instructions are provided on products, as stated in above code.
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.
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 sent with the prior, routine inspection report. An employee illness log will be provided again 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.
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.
minorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed safe handling instructions missing from packages of pork liver and pork tongue in the display cooler. Ensure that safe handling instructions are provided on products, as stated in above code.
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 the following areas to be damaged: The grouting by the prep sink; Damaged baseboards under the prep sink; The grouting of the floor tiles. Repair 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.
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 above the prep sink and the 3-compartment sink to have pink mold on them. 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.
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 pork skin to be thawing at room temperature on the prep table. The pork skins were moved to the walk-in cooler during inspection. Ensure that frozen foods are thawed under the methods stated in the above 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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed a meat cleaver hanging on the wall that had a broken handle and that was held together with tape. Discontinue use of broken food contact utensils and ensure that all food contact utensils 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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed cardboard and plywood to be stored on top of racking in the walk-in cooler. Removed these items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
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 with 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.