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 ambient temperature of 2-door 2- door Victory Upright at 51*F. Have unit serviced and repaired so that it maintains cold TCS foods at 41*F or less. Note: Observed several non-working coolers or freezers that were empty and unplugged. Repair or remove them from establishment.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed several wet wiping cloths being stored on prep tables and other surfaces. Store wet wiping cloths in sanitizer buckets between uses. Note: Sanitizer bucket observed to contain 50 PPM chlorine solution.
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 bottom shelf in 2-door Upright cooler was in need of detail cleaning.
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 Currie Sauce in a large, deep metal container with plastic wrap cooling in 2-door cooler at 147*F; in same cooler there was a 6 inch covered metal container with cooling Currie Sauce at a temperature of 127*F. Cool TCS foods in uncovered shallow containers of 2 inches or less. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed Currie Sauce in a large, deep metal container with plastic wrap cooling in 2-door cooler at 147*F; in same cooler there was a 6 inch covered metal container with cooling Currie Sauce at a temperature of 127*F. Cool TCS foods in uncovered shallow containers of 2 inches or less. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sliced beef in 2-door Victory lowboy cooler at 45.8*F; observed TCS foods in 2-door Upright Victory cooler at temperatures greater than 45*F. Maintain all cold TCS 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.
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 ambient temperature of 2-door lowboy at 45*F and 2-door Victory Upright at 54*F. Have units serviced and repaired so that they maintain cold TCS foods at 41*F 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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
In reach-in freezer observed uncovered containers of frozen chicken double stacked with the top container sitting directly in and touching the chicken in the bottom container. Discontinue this practice. Provide a lid or cover over containers of chicken.
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.
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 back prep area there only was a sanitizer bucket containing soap. Provide a sanitizer bucket with sanitizer to store wet wiping cloths between 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
OBSERVED ESTABLISHMENT TO BE USING TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR SPRING ROLLS ON SITE. PER OPERATOR, SPRING ROLLS ARE HELD ON ICE OVER THE LUNCH SERVICE BETWEEN 3-4 HOURS. ALL LEFTOVER SPRING ROLLS ARE DISCARDED. NO WRITTEN PROCEDURES WERE BEING MAINTAINED ON FILE. AN EXAMPLE OF A TIME AS A PUBLIC HEALTH CONTROL FORM IS BEING SENT OUT WITH THE REPORT. OPERATOR CAN USE INCLUDED FORM TO FILL OUT AND MAINTAIN ON FILE OR USE OWN PAPERWORK. NOTE: An old time as public health control form was on site but it was not being filled out as required. No up to date log was being filled out and maintained. See attachment, fill out procedures being used and maintain log up-to-date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
In the bulk sugar bin observed a scoop handle buried in the food item. Store scoops 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.
minorCode MN Rule 4626.0810Cleaning and sanitizing
Official wording
Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.
Inspector’s notes
Observed improper set-up of 3-comp sink. Middle compartment was being used to wash utensils with detergent. Comply with the following: Compartment one wash with detergent - Compartment two clear water rinse - third compartment rinse with sanitizer.
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.
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 #6 CUPS FOR WATER AND PE LINED CUPS FOR BEVERAGES AT THE COKE MACHINE. BOTH PRODUCTS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
OBSERVED ESTABLISHMENT TO BE USING TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR SPRING ROLLS ON SITE. PER OPERATOR, SPRING ROLLS ARE HELD ON ICE OVER THE LUNCH SERVICE BETWEEN 3-4 HOURS. ALL LEFTOVER SPRING ROLLS ARE DISCARDED. NO WRITTEN PROCEDURES WERE BEING MAINTAINED ON FILE. AN EXAMPLE OF A TIME AS A PUBLIC HEALTH CONTROL FORM IS BEING SENT OUT WITH THE REPORT. OPERATOR CAN USE INCLUDED FORM TO FILL OUT AND MAINTAIN ON FILE OR USE OWN PAPERWORK. NOTE: An old time as public health control form was on site but it was not being filled out as required. No up to date log was being filled out and maintained. See attachment, fill out procedures being used and maintain log up-to-date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
On steam table observed chicken on a stick at 102*F and beef and broccoli at 121*F. Maintain all hot TCS foods at 135*F or higher. In the back kitchen observed a bus tub of chicken sitting beside wok at 104*F, and a 6 inch plastic container of rice at 87.7*F Maintain all hot TCS foods at 135*F or higher. Note: store only a small working portion of TCS foods at room temp.
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
In back kitchen observed an 8 inch deep plastic container of cut cabbage sitting at room temp at 87.7*F. Maintain all cold TCS foods at 41*F or less. Only store a working portion of cold TCS foods at room temp.
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 an employee did not wash hands after handling raw chicken before conducting other duties in the kitchen. Hands must be washed after handling raw chicken.
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 4626.0275BEquipment 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
In the bulk flour and salt bins observed scoop handles buried in the food item. Store scoops 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed foods cooling in 8 inch deep containers and wrapped tightly with saran wrap. Cool foods in shallow uncovered containers. Cool food from ambient to 41*F in 4 hours or 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 the 2-door Upright cooler in back room holding an ambient temperature of 51*F and 2-door lowboy holding a temperature of 45^F. Lower thermostats or have units serviced so that they maintain a temperature of 41^F 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed some detail cleaning needed on the floor under the wok station and along base coving in back kitchen areas. Clean and maintain floors in aa clean condition.
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.