minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Protect food from cross-contamination by using packages or covered containers.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Foods in cafe area holding above 41 degrees F in display cooler.(desert-45) Discussed with operator. Repair this unit and do not hold TCS foods in it until it is repaired.
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.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
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 all items unnecessary to the operation of the business from the premises.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Operator unable to locate test strips during inspection. Obtain and use test strips to ensure proper sanitizer concentration.
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.
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
A risk control plan has been set up.
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.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed non-food contact surfaces of prep cooler (lettuce cooler) soiled with food debris. Observed bottom of reach in cooler and racks in cooler dirty. Clean and maintain clean all equipment.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed piping at faucet of prep sink leaking when water is turned on. Repair all plumbing.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed frozen meat in walk in cooler uncovered. Protect foods by covering them when they are in storage mode.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed milk in cafe area holding at 45 degrees F. Discussed with operator. This cooler had a broken door likely making it hard to maintain proper temperatures. Operator will keep TCS foods in a different cooler until this is fixed. Observed cooked goat meat and camel meat in walk in cooler at 45 and 44 degrees F respectively. Discussed cooling practices with employees.
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.
Observed broken cove tile in dry storage area near walk in freezer. Observed broken floor tiles throughout the kitchen. Repair and maintain all physical facilities.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed floors, especially underneath equipment, to be dirty and in need of more frequent cleaning. Observed walls and ceilings in need of more frequent cleaning. Observed extensive grease build up on equipment (stove, piping, sink) near stove area. Observed caulking at handwash and prep sink to be soiled and dirty- replace or clean and maintain clean.
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.
Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Inspector’s Notes
Observed damaged screen door propped open to the outside during inspection. This allows pests to enter the building. Seal all gaps to the exterior and keep them sealed.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s Notes
Observed soiled fixtures at sink and along piping throughout kitchen. Clean plumbing fixtures and maintain clean.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s Notes
Due to the number and nature of violations related to sanitation and general cleanliness, as well as equipment and facility maintenance, it appears there is a lack of knowledge or lack of active managerial control. A risk control plan will be set up to address this issue.
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.
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 non-compliant to go containers (black plastic lids, styrofoam cups) in coffee shop area. This is a repeated violation. A citation will be issued. Remove all non-compliant containers and ensure full compliance with Green to Go ordinance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed 2 trapped and dead mice in sticky traps in storage area near walk in freezer. Observed dead cockroaches inside unused equipment placed in storage. Removed pests.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s Notes
Observed a broken and no longer used ice machine that was harboring roaches (dead roaches observed inside.) Unused equipment provides pests with places to live and hide. Remove all unnecessary equipment from the kitchen.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
Observed mouse droppings on floor in dry storage area. A licensed pest control operator will need to be hired to address this.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Employees unable to access test strips during inspection. Ensure test strips are available and used.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed heavily soiled hood canopy, pipes behind fryer/stove, door handles, etc. These areas need a deep clean and more frequent cleaning thereafter.
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.
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
Due to the number and nature of violations related to sanitation and general cleanliness, as well as equipment and facility maintenance, it appears there is a lack of knowledge or lack of active managerial control. A risk control plan will be set up to address this issue.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed camel and goat meat in walk in cooler attempting to cooler in closed containers. Keep containers open while in the cooling 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.
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
Inspector’s Notes
Observed frozen chicken thawing in stagnant (non-running) water. Discussed with employees.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed non-food contact surfaces of equipment soiled with food debris. (handles, coolers, shelving, can opener, etc) Clean and maintain clean.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Handwash sink needs to be resealed to the wall.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed prep sink spray arm wrapped in plastic cling wrap. Fix spray arm properly. Observed mop sink missing proper drain cover. Provide drain cover. Ensure all plumbing is in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed gyro meat in walk in cooler in storage mode without a cover. Cover food in storage mode. Observed sugar without a cover in storage mode in coffee shop area. When foods are not being used cover them to protect from contamination.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed lettuce in prep cooler at 51 degrees F. Discussed with operator. They unplug cooler every night, and occasionally forget to plug back in. Discussed with operator, discontinue this practice as cooler requires time to cool down in order to hold TCS foods at the proper temperature. Operator was instructed to use the lettuce that was in there within 3 hours from placing it in there and discard whatever is left.
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.
Observed broken soap dispenser on attached to the wall. Replace with a new one. Observed cracked tiles throughout the kitchen. Repair physical facilities.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed entire facility (floors, walls, ceilings) in need of a deep clean and more frequent cleaning. Clean and maintain clean.
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.
Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Inspector’s Notes
Observed unscreened doors in back of kitchen left open for ventilation. Discussed with operator. Screening needs to be provided on these doors to prevent pests from entering.
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.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s Notes
Clean all plumbing fixtures
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s Notes
Due to the number of violations surrounding cleaning and maintenance of both equipment and physical facilities, it appears there is a lack of knowledge when it comes to the importance of maintaining a clean kitchen in order to prevent foodborne illness. Discussed with operator. More frequent cleaning practices are needed. If this violation is found repeated next year a risk control plan will be set up to get this aspect of the kitchen under control.
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.
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 containers that are not compliant with the Green to Go ordinance in the coffee shop area (cups, lids) Ensure all containers are fully compliant with this ordinance. Further violations of this ordinance may lead to citations.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s Notes
Observed inside of microwave dirty with food debris. Clean and maintain clean.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future 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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future inspection.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed lettuce in prep cooler to be temping at 45 degrees F. Discussed with operator. Ensure unit is working properly and all foods are kept at or below 41 degrees F at all times. Operator will monitor 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.
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
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future inspection.
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.
See original report from 1/7/25 for details. Operator is cooling in walk in cooler now, however lids were on foods attempting to cool, and hot pans were stacked which does not allow for effective air flow to aid in rapid cooling. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future inspection.
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.
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future inspection.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
See original report from 1/7/25 for details. Operator is working with a food safety consultant at this time. This issue is being addressed by the consultant and will be reevaluated in a future 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed handles of coolers and shelving throughout establishment to be soiled with food debris. Clean and maintain clean.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed caulking at handwash sink to have become loose. Reseal sink to the wall.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed prep sink spray arm wrapped in plastic. Fix spray arm. Observed mop sink missing proper drain cover. Ensure all plumbing is in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed lettuce in prep cooler holding at 48 degrees. Discussed with operator. Keep coolers plugged in at all times and ensure they are holding TCS foods at or below 41 degrees 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.
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
Based on the amount and nature of violations observed during the inspection (improper cold holding, improper cooling practices) it appears the person in charge is not actively controlling for food safety. Ensure the person in charge is enforcing rules and controlling for food safety. The services of a food safety consultant are being offered to the operator.
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.
Observed food sitting out at room temperature (cooked beef 77, cooked goat 85) Discussed with operator. These foods had been sitting at room temperature for over 2 hours. These foods were discarded by the operator. Use effective cooling methods (placing in shallow pans and putting them under mechanical refrigeration) to safely cool foods.
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 cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed several foods sitting at room temperature. Discussed with operator, these foods were cooling before they were to be placed in walk in cooler. Beef was cooked at 11:30 and temperature was 77 at 1:54 pm sitting at room temperature. This was discarded. Goat was cooked at 12 and temperature was 85 at 2pm sitting at room temperature. This was discarded. Discussed the cooling curve with operator and proper cooling practices.
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.
Observed soap dispenser repaired/fixed with duck tape and aluminum foil. This is not a permanent fix. Observed wall near walk in freezer in need of repair. Observed cracked flooring throughout establishment. Fix physical facilities.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed entire facility in need of more thorough cleaning. (Floors, walls, ceilings)
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 4626.1080AWater, plumbing, and sewage
Official Wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s Notes
Observed large piece of kitchen equipment (colander) sitting in bottom of mop sink. Do not store equipment in the mop sink.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0935Cleaning and sanitizing
Official Wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s Notes
Observed dishes being stacked prior to air drying. Allow dishes time to air dry prior to stacking them.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed faucet at prep sink repaired with aluminum foil. Provide a permanent fix for any plumbing issues.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed raw meat in walk in freezer uncovered. Cover food while in storage mode.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed handles and shelving soiled with food debris. Clean and maintain clean.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed caulking around prep sink to have come loose. Reseal to the wall.
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 several TCS foods not under temperature control during inspection. (goat meat 68 degrees- cooked 60 minutes ago) Discussed with employees on site. Per their procedures, this food is cooked prior to the lunch rush and then reheated and served or discarded within 4 hours. If you will be using time as a public health control (TPHC), you need to keep written procedures on site for review by your health inspector. If you do not keep written TPHC procedures on site, you need to hold TCS foods at or above 135 degrees or at or below 41 degrees at all times. Inspector is sending TPHC template with report.
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
Ahmed was present at time of follow up inspection, however he is not there frequently. Discussed person in charge (PIC) requirement with Ahmed. Ensure that at least one person is controlling for food safety at all times the restaurant is open.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed prep cooler either not functioning properly or not plugged in. Discussed with operator. Food in prep cooler (lettuce) during the lunch period is replenished every 30 minutes. Operator plugged in cooler and will monitor temperature.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed handles of reach in cooler to be soiled with food debris. Observed shelving to be soiled with food debris. Clean and maintain clean.
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 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed soiled hood baffles above the grill . Clean the hood baffles at a frequency to prevent accumulation.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed caulking around prep sink to have come loose. Reseal sink to the wall.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed faucet at prep sink to be temporarily fixed with aluminum foil. Fix faucet.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed raw meat in walk in freezer uncovered. Cover foods when not in use.
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.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed one dead mouse caught on a sticky trap, and several dozen insects trapped on other sticky traps. Check traps daily and remove dead pests from the kitchen.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official Wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s Notes
Observed pans waiting to be cleaned sitting in the mop sink. Do not store utensils in the mop sink at any time.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Observed dishwasher clean dishes with soap and water only, no sanitizing step in place. Discussed with operator. 3 comp sink was set up with a 50ppm chlorine sanitizer solution during 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed no test strips on site to test chlorine concentration. Obtain test strips for each type of sanitizer used on site.
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 4626.0935Cleaning and sanitizing
Official Wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s Notes
Observed dishes being stacked and stored while still wet. Allow dishes to air dry prior to stacking.
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 lettuce in prep cooler at 56 degrees F. Discussed with operator. Food in prep cooler (lettuce) during the lunch period is replenished every 30 minutes. Operator plugged in cooler and will monitor 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed several TCS foods not under temperature control during inspection. (lettuce 56 degrees-sitting for 30 minutes, goat meat 82 degrees- cooked 30 minutes ago) Discussed with employees on site. Per their procedures, this food is cooked prior to the lunch rush and then reheated and served or discarded within 4 hours. If you will be using time as a public health control (TPHC), you need to keep written procedures on site for review by your health inspector. If you do not keep written TPHC procedures on site, you need to hold TCS foods at or above 135 degrees or at or below 41 degrees at all times. Inspector is sending TPHC template with report.
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
Based on the amount and nature of violations observed during the inspection (cold holding, no sanitizing step in place, no written TPHC procedures on site), it appears that the person in charge is not actively controlling for food safety. Ensure the person in charge is enforcing rules and controlling for food safety.
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.