majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment had no chlorine test strips present to measure strength of chlorine sanitizer. Obtain chlorine test strips for use with bleach. Note: Establishment had quat 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
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 4626.0275BEquipment 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 a plastic cup being used to scoop sugar from bulk bin. The cup was being stored in the sugar. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item
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.
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
There were no paper towels in hand sink dispenser. Provide and maintain paper towels at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
There was no soap in dispenser at hand sink. Provide and maintain soap in dispenser.
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.
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 beef sambusa at 124*F and chicken sambusa at 118*F. Maintain all hot TCS foods at 135*F or hotter. PIC turned up thermostat to re-heat sambuas to the correct 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment had no chlorine test strips present to measure strength of chlorine sanitizer. Obtain chlorine test strips for use with bleach. Note: Establishment had quat 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Provide a thin tipped thermometer to measure internal temperatures of thin pieces of food.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
In back room label plastic container containing sugar.
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 4626.0275BEquipment 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 a plastic cup being used to scoop sugar from bulk bin. The cup was being stored in the sugar. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner thhat the handle is not in contact with the food item.
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 an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine in 3-comp sink observed to be 0 PPM. This was COS to 100 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels at kitchen handsink. Napkins were placed at handsink until paper towels could be provided. Note: Provide a paper towel dispenser that readily fits paper towels.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine concentration in 3-comp sink observed to be 0 PPM. Maintain chlorine concentration between 50-200 PPM.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Maintain 50-200 PPM chlorine in sanitizer buckets. t time of inspection chlorine concentration was 0 PPM.
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.
There was no soap at establishment hand sink. Provide and maintain soap in dispenser at hand 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.
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
There were no paper towels at hand sink. Provide and maintain paper towels in dispenser at hand 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a non-commercial refrigerator being used to hold TCS cold foods. Unit was a home style Frigidaire. Manager stated that unit was being used while their Ansi approved refrigerator was being repaired. At time of inspection unit was holding an ambient temperature of 50*F. Discontinue storing any TCS cold foods in this refrigerator. Unit to be replaced with an NSF / Ansi approved refrigerator.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the Frigidaire unit observed Sliced ham at 50*F, sliced cheese at 48*F, Collard greens at 60*F and soup at 48*F. In a non-refrigerated cold box observed cooked rice at 52*F and a beef bowl at 52*F. Maintain all TCS cold foods at 41*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.
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
In the Frigidaire observed cooked collard greens, and left over soup with no date marks. Date mark TCS foods stored in cooler for 24 hours or longer.,
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 4626.0400BFood 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
In Frigidaire unit observed packages of cheese and sliced ham with no date marks. Comply with above statement.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed soup and cooked collard greens being cooled in covered 6 inch plastic containers. Cool TCS foods in shallow, uncovered containers. TCS foods to rapidly cool from 135*F to 70*F in 2 hours and from 70*F to 41*F or lower in an additional 4 hours.
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 Frigidaire unit holding an ambient temperature of 50*F. Adjust unit so that it maintains a temperature of 41*F or less. Until unit is holding at 41*F or less discontinue using this unit to store TCS 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.
Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
Inspector’s notes
Observed a maximum temp of facility hot water of only 101*F at 3-comp sink. Provide a minimum hot water of 110*F at 3-comp sink.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Hot water of only 93*F observed at handsink. Provide hot water between 110-130*F.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted license expired 4/1/23. Post a copy of your valid establishment license.
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.
Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
Inspector’s notes
Observed a maximum temp of facility hot water of only 92*F at 3-comp sink and handsink. Provide a minimum hot water of 110*F
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hot water at handwash sink at only 93*F. Provide hot water between 110-130*F at handsink.
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.
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 diced chicken in steamtable at a temperature of 116*F. Maintain all hot food on steamtable at 135*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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a non-commercial refrigerator being used to hold TCS cold foods. Unit was a home style Frigidaire. Manager stated that unit was being used while their Ansi approved refrigerator was being repaired. The Frigidaire will be replaced in a couple of days. At time of inspection unit was holding an ambient temperature of 40*F.
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.
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 strength of chlorine in the sanitizer bucket greater than 200 PPM. Maintain chlorine between 50-200 PPM. Note: This was corrected to 100 PPM chlorine by manager.
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.