Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled spray bottle on site. Ensure all spray bottles are labeled. This was corrected on site by the operator.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed hot water dish machine not reaching the required plate temperature of 160 degrees F. (only reaching 158.1) Discussed with operator. Can still use dish machine to wash dishes, however they will need a final sanitizing soak step in the 3 comp sink until unit can be serviced.
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.
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 hot sandwiches and cooked carrots hot holding below 135 (sandwich 122, carrots 125) Discussed with operator. These items were received from caterer at 138 degrees F, and will be served or discarded within 4 hours of receipt. Operator to turn up hot hold unit to keep TCS foods at or above 135 at all times, or submit paperwork for Time as a Public Health Control (TPHC)
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 dish machine not hitting a plate temperature of 160 degrees F. Observed hot holding unit not keeping foods at or above 135 degrees F. Have equipment serviced and fixed if needed.
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.