criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Utensils used for heated items were reportedly being washed in the 3-compartment sink once per shift - with most shifts being longer than four hours. Change procedure to replace in-use utensils with clean ones every four 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Packaged food items in the island merchandizer cooler were again observed above 41F. See temperatures listed above. All food items were either discarded (including salads, dips and cut melons) or relocated to walk-in cooler to chill on speed racks (sandwiches that had been in this unit for less than two hours, sausages, cheese, pickles, etc.) Manager called for further service. Please contact inspector by email or phone to report back on servicing the unit and what temperatures are being observed following servicing.
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.
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
A wye-splitter with valves is still attached to the mop sink faucet, downstream of the Atmospheric Vacuum Breaker. Remove the wye-splitter and replace it with a SideKick. Have the functionality of the Atmospheric Vacuum Breaker checked to see if it was compromised. Consult a licensed plumber as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Based on discussions, utensils in the front cook area (pizza cutters, tongs) are washed either once daily or twice daily. This does not meet the requirement to clean them at least every four hours. Discussed methods to make washing easier to remember, such as a sign with the required washing times and a second set of clean utensils ready to 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
Packaged food items in the island merchandizer cooler were all above 41F. See temperatures listed above. All food items were either discarded (including salads, dips and cut melons) or relocated to walk-in cooler to chill on speed racks (including sausages, cheese, pickles, yogurt, and some sandwiches which had been in this unit for under two hours). Discussed reducing temp setting and methods that may help keep cold TCS items in this unit colder. Discussed more regular temperature checks by staff, especially using the infra-red thermometer onsite.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed back hand sink blocked with damaged products. Employees moved the products to clear the 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 control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
Observed a wye splitter with integral valves on the mop sink faucet. This allows a pressure build-up in the faucet assembly that will damage the Atmospheric Vacuum Breaker. Remove the wye splitter. Install a Sidekick and 1052 instead.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
There was not a policy in place to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health. Report even a single customer complaint of illness by one of these methods: Call 1-877-FOOD-ILL Email health.foodill@state.mn.us Report online https://www.health.state.mn.us/diseases/foodborne/reporting.html
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.
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
At the front cooking counter, there was a wiping cloth in a bucket of water without sanitizer. Employees dumped the water and filled the bucket with the correct solution of quaternary ammonium.
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.