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 low cooer was in disrepair. No food being stored in the cooler at time of inspection. Ensure all equipment, that was approved for use to ensure the facility has enough capacity for the food activities taking place, is 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing sink was missing hand washing sign. Ensure one is posted at each hand washing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed unused display rack, storage, and equipment. Ensure all unnecessary items are removed from the facility.
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.
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 black plastic lids and Styrofoam containers. Ensure all to-go containers are recyclable (Plastics that are #1,#2,or #5 and non-black or paper), reusable, or compostable.
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 rat feces in corners of the facility. Discussed cleaning often to monitor for pest activity, keeping food items and water off the ground, and keeping outer openings closed. Discussed building's pest control plan. Ensure pest activity is monitored.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs on shelving in display cooler. Ensure in-use utensils are stored on surfaces which are washed, rinsed, and sanitized at least every 24 hours for refrigerators, every four hours for all other surfaces.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
Inspector’s notes
Observed injera bread in container on counter, PIC stated they made it at home and brought to the facility. Discussed with PIC. Ensure all foods must be made in the facility or purchased form an approved licensed facility to be sold at the restaurant. PIC discarded bread at time of inspection.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed PIC did not explain the proper procedure for washing, rinsing, and sanitizing food contact equipment. Three compartment sink was in disrepair. Observed PIC was making food at home to sell on site. Observed evidence of pests, lack of cleaning, and equipment stored on the ground. Discussed and educated at time of inspection. Inspector assisted in setting up the three compartment sink. Discussed pest control reports to be emailed to inspector by building owner who is providing pest control. Discussed and discarded injera bread being made at home.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed kettles for tea were stored on the ground. Ensure clean equipment is stored at least six inches off the ground.
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.
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 low-cooler in disrepair, and not being used. No food being held at time of inspection. Observed three compartment sink did not have stoppers to hold water for proper washing, rinsing and sanitizing. Ensure all equipment is maintained in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no sign at handwashing sink. Ensure one is posted.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0450BCDECleaning 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 non-food grade containers used for food storage like sugar and injera bread. Ensure all multi-use food storage containers are for food 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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed hand sink leaking, and three compartment sink leaking and without stoppers to wash, rinse and sanitize dishes. Ensure all plumbing is maintained 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.
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 rat feces in corner of facility under three compartment sink and hand washing sink. Ensure a licensed pest control operator is working with the facility to mitigate pest issues. Requested building email inspector pest control records.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed PIC did not include sanitizing when explaining their procedures on washing dishes. Ensure food contact surfaces are being washed to remove soils, rinsed to remove soap, then sanitized in a tested chemical sanitizing solution for the proper amount of time, then air dried, before using and after cleaning. Discussed and assisted in setting up the three compartment sink. Discussed sanitizing all food contact surfaces which were washed and not sanitized previously.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed food prep areas with general clutter and non-necessary items to the food business (chargers, batteries, clothing, etc...) Ensure food prep items and non-food prep items or unnecessary items to the food facility are removed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floor in need to more frequent cleaning. Ensure physical facilities are cleaned often.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed coffee grinding area with food debris. Ensure equipment is maintained clean after 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.
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 rat feces in corners of the facility. Discussed cleaning often to monitor for pest activity, keeping food items and water off the ground, and keeping outer openings closed. Discussed building's pest control plan. Ensure pest activity is monitored.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs on shelving in display cooler. Ensure in-use utensils are stored on surfaces which are washed, rinsed and sanitized at least every 4 hours.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
Inspector’s notes
Observed lahoh bread in container on counter. PIC stated they made it at home and brought to the facility. Discussed with PIC. Ensure all foods must be made in the facility or purchased form an approved licensed facility to be sold at the restaurant. PIC discarded bread at time of inspection.
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 plastic container with sugar with hardened residues and unclean. Ensure food-contact equipment is cleaned often or before putting in new product.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed when explaining how the facility washes dishes the sanitizing step was not mentioned. Educated PIC and assisted in setting up the three compartment sink. Observed rat feces in the facility and a lot of clutter. Discussed importance of pest control and discussed ways to monitor for activity by cleaning and storing items 6-inches off the ground.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed kettles for tea were stored on the ground. Ensure clean equipment is stored at least six inches off the ground.
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.
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 low-cooler in disrepair, with air temperature of 64F. No food being held at time of inspection. Ensure all equipment is maintained in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Observed no garbage at handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no sign at handwashing sink. Ensure one is posted.
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.