Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling 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.
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
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the following food inside the cold station reading above 41*F: tomato (47*F), hummus (46*F), and pickle (48*F). Maintain cold food at 41*F or below - informed PIC to either use portion for each TCS ingredients, adjust unit dial, and keep lid closed when not in use.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed pita chips stored in the factory basement with unapproved finishes - store food in finished area. PIC had staff removed pita to approved area at time of inspection.
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.
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 business produce hummus with no HACCP plan with the city. Submit a HACCP plan to the city for approval. Until a HACCP plan is approved, discontinue producing and selling hummus OR discard within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 packs of raw meat inside the kitchen walk-in cooler thaw inside containers of still water - agitate water to remove debris. Refer to code for proper thawing methods. Meat was still raw, staff removed meat from 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed hummus (44*F) and tomato (50*F) in the cold prep station reading above 41*F. Food must be 41*F or below. Service the unit; keep the lid closed as necessary.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs hanging on grill handles. Remove and store in sanitary area.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed single-service items and pita chips in the factory basement stored in areas with exposed ceiling and pipes. Install drop-down ceilings or remove and relocate to an area with approved finishes.
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
Observed lamb kebab (45*F) and chicken kebab (51*F) inside the flat top grill pull out drawer reading higher than 41*F. Informed the person in charge to contact technician to service the unit; store working portion inside the pull drawer, restock as needed. Observed tomato (42*F), hummus (42*F), and tomato (42*F) inside cold prep station. Maintain to 41*F or below and keep cold station lid closed when not in use.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no visible handwashing sign posted in the men's restroom handwashing sink. A sign is posted by the door, have a sign posted by the handwashing stations of the men's restroom. No handwashing sign posted at the handwashing station located by the dish machine area. Post a handwashing sign.
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.
Business is reusing food containers to hold ingredients used for service in the business - cheese dip container holding cut vegetables. Discontinue this practice and use food grade containers to hold cut vegetables and sauces.
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.
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 hanging on grill handles. Remove to prevent contaminating ready-to-eat foods when using tongs for ready-to-eat foods. The person in charge informed staff to remove tongs from handles and store them in a sanitary location.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed throughout the business, foods that are cooling while prepped from ambient - raw chicken and lamb kebab, ground and bagged chick peas, and diced chicken were in bulk plastic containers or bags that were tightly lidded with no proper air circulation. Do not cover foods that are cooling to allow for maximum heat transfer.
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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employees donning on gloves while going from one task to another without handwashing. Wash hands before donning on gloves and when changing tasks.
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.
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 to-go plastic container at the business. Remove and provide compliant materials. Per the PIC, they are in the process of ordering compliant, non-black plastic to-go containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 discussion with the person in charge, they currently do not have an employee health training onsite. Develop an employee health training.
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.
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
Observed multiple food containers (bulk container of sauces in the walk-in cooler located by the dish machine, containers of food stored in the cold prep station, containers of proteins in the walk-in cooler located by the dish machine) in the business for more than 24 hours with no date mark on the containers. Date mark food that will be in the business for more than 24 hours. Observed bagged and grinded chick peas inside the walk-in cooler with a date mark that exceeds the 7 day use. Date mark food to a 7 day use. Per the person in charge, grinded up chick peas are not cooked but mixed with additional ingredients then grinded up to be fried as falafel. Discussed with the person in charge to not exceed the 7 day date marking on any food made or prepared onsite to prevent growth of bacteria.
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.
criticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed no pressure backflow prevention device on 3-compartment sink in the prep kitchen where hose is attached to - informed the person in charge to discontinue attaching hose to the faucet without a pressure vacuum breaker. The person in charge detached the hose.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle holding glass cleaner with no label. Label all containers holding chemicals. The person in charge labeled spray bottle.
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 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 handwashing station located at the dish machine area with no hot water, water used to wash hands was cold. Have hot water to properly wash hands.
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 4626.0875Cleaning and sanitizing
Official wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s notes
Observed an employee sanitizing cutting board at the prep kitchen without a wash and rinse step. All dishes must be wash, rinse, and sanitize to ensure dishes are clean and disinfected. Discussed and retrained proper dish washing steps with staff and the person in charge.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed prep kitchen can opener with debris - clean as needed to prevent build up and contaminating food. The person in charge removed can opener to the compartment sink.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed walk-in freezer inside the walk-in cooler at the dish machine area with debris - clean as necessary.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed single-service items and pita chips in the factory basement stored in area where there is exposed ceiling. Install drop down ceilings to where single service items and pita chips are stored.
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 ceiling panel by the entrance and walk-in cooler area dropped down. Fix or replace panel.
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.
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 business produce hummus with no HACCP plan with the city. Submit a HACCP plan to the city for approval. Until a HACCP is approved, discontinue producing and selling hummus OR discard within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed a lack of active managerial control of food safety: practice of proper cooling of food from ambient and cook time, lack of proper employee hand washing, proper cold holding. Properly train staff and 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed a container of hummus sitting on top of cut salads inside the cold prep station. Remove, do not nest containers on ready-to-eat food. The person in charge removed hummus and discarded salad.
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.
Observed diced chicken, cooked chicken, and ground bagged chick peas cooling in bulk plastic containers. Spread food in smaller pans for fast heat transfer. Cooked chickens were spread on baking sheets to cool inside the 1-door stand freezer. Diced chickens were removed into smaller portion pans. Bagged chick peas were lined on metal baking sheets on shelf inside the walk-in cooler.
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.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Observed raw lamb and chicken kebab in the 2-door stand refrigerator #4 that was cooling from the night before reading at 41*F. Properly cool ambient food to 41*F within 4 hours. Food discarded.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed fish (47*F) inside the flat top grill #1 and sautéed mushroom (48*F) and banana pepper (51*F) inside the hot flame grill reading higher than 41*F. Maintain food at 41*F or below.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign at the handwashing located in the prep kitchen. Provide.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the following food reading higher than 41*F: salad (54*F) and Tzaziki sauce (78*F). Maintain food temperature to at least 41*F or below. Per discussion with the person in charge, they have been pulling things out and in constantly during lunch, which may have affected the 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
The business uses a hot sanitize dish machine and does not have an irreversible thermometer to measure utensil surface temperature - obtain an irreversible thermometer or heat strip.
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.