Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Measure lettuce in wall mounted cooler above 41 degrees. Discontinue use. Replace unit. 2. Measured food in basement walk-in cooler (see temps above) above 41 degrees. Instructed to discard food. Discontinue use until repaired.
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.
Observed soup cooling in deep 22 qt cambro in walk-in cooler. Discontinue this cooling method. Instructed to use shallow pans for soup. Corrected on site.
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 cutting board on prep line with deep score marks. Replace board and discontinue 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured food above 41 degrees inside the following units: 1. Milk(51F) in 1 door lowboy. Instructed to discard. Adjust temperature of unit and monitor. 2. Butter (65F), salmon (51F), noodles (55F). Instructed to discard. Unit was accidentally unplugged. Be sure refrigeration units are checked daily to ensure temperature is at or below 41 degrees.
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.
Observed lettuce stuffed into wall mounted cooler while in cooling mode. Lettuce must be cooled prior to placing in wall mounted cooler as the lettuce becomes a dense brick and these units are designed to cold hold food vs cool. Lettuce has been cooling for 3 hours and is at 51F. Instructed to remove majority of lettuce and store in shallow container (2 inches or less), uncovered, and ensure lettuce is cooled to 41 degrees within the next hour. Corrected on site. Train staff accordingly.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic to go containers and non-compostable plastic lined to go coffee cups these are not recyclable in Minneapolis. Obtain recyclable (1,2, and 5) or certified compostable (BPI or ATSM 6868) to go containers. (Unless coffee cups are compostable, they are plastic lined)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0220AFood source and labeling
Official wording
Discontinue removing shellstock tag or labels from original container until the container is empty.
Inspector’s notes
Observed mussels without shellstock tags. Tags must be kept with mussels until sold.
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 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Shellstock tags for mussels are not being kept on site. Keep tags for at least 90 days and be sure the last date of sale is written on tag.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed multiple packages of raw vacuum packaged fish that was just recently thawed under running water but the packages are still in tact. Instructed to remove salmon from package. Corrected on site. Thaw vacuum packaged salmon as described above to mitigate botulism risk.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Observed dish washer employee stacking dishes while still wet. Explained to person in charge to inform staff of requirement. Dishes were unstacked for air-drying, corrected on site.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
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
1. Observed cracking counter near front hand sink. Repair. 2. Ensure wall mounted salad cooler can maintain temperature at 41 degrees or less. 3. Ensure 1 door lowboy milk cooler can maintain temperature at 41 degrees or less.
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.
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 homemade clarified butter at room temperature on site. This is a specialized process- turning TCS food (butter) into a non-TCS(shelf stable) product that requires a HACCP plan. Instructed to discard product. 1. Discontinue this process until a HACCP plan is submitted and approved. 2. Continue this process only if clarified butter is kept in the refrigerator and date marked for use no more than 7 days.
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
Measured lettuce above 41 degrees inside lettuce cooler. Instructed to use up or discard remaining lettuce by 3:00 (6 hours from stocking). Discontinue use of cooler until repaired.
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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Missing reminder statement on breakfast menu. Dinner menu incomplete. Example: "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Missing test kit to measure quat sanitizer concentration. Obtain.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device to measure surface temperature of utensils dish machine. Obtain.
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 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed packaged chips and chex mix without label in customer area near window. Place behind/at counter or include complete labeling requirements: All packaged food must contain the following info: 1. Product name 2. Business name and address 3. Complete ingredient list, descending order by weight 4. Net weight 5. Allergen statement; choose an option: List the common name of food , followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts(pecans, coconut, almond) After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts
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
3 comp sink measured above 400 ppm. Instructed to dilute with water until ecolab comes out to service dispenser. Be sure to hand mix until repaired to ensure residue does not remain on dishes.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed M&M's uncovered while in storage mode. Covered- corrected on site.
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 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Per conversation with person in charge, there is not an employee illness training policy. Create policy that ensures staff knows the information listed above. Illness training policy documents sent with report.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Missing small diameter probe on site. Obtain.
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.