Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed numerous (17) uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.
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.
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 numerous TCS food items being stored in walk-in cooler and reach-in coolers that were not date marked. Date mark TCS foods as required.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
In back room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected 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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed milk crates being used for storage in main prep area. Discontinue this practice as milk crates are not easily cleanable. Note: Milk crates removed by PIC.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post valid business license in a conspicuous location.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed numerous (17) uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.
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.
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 numerous TCS hot foods at unapproved temperatures on steamtable. Maintain all TCS hot foods at 135*F or higher. Items removed from steamtable and re-heated to 165*F on stove. See temperature chart on report
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.
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 numerous TCS food items being stored in walk-in cooler and reach-in coolers that were not date marked. Date mark TCS foods as required.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
In back room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.
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
Inspector’s notes
In the back prep area observed chicken being defrosted in 2 comp sink in standing water. Thaw frozen foods by one of the methods listed above.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop being stored directly on top of ice machine. Provide an approved ice scoop or store scoop in a clean and sanitized container.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Observed several TCS hot foods not reheated to 165*F prior to placing in steamtable. Observed chickpeas at 116*F, Kodai Chicken at 117*F Chicken Tkka 117*F and Chicken Birayani at 110*F. All items removed from steamtable and reheated to 165*F. Note: Items had been in steamtable for only a few minutes.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed milk crates being used for storage in main prep area. Discontinue this practice as milk crates are not easily cleanable.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Establishment had a CFPM but certificate was not posted. Post CFPM certificate in a conspicuous location.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post valid business license in a conspicuous location.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In prep room kitchen observed tofu at 46*F and onion sauce at 43*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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steamtable. Keep these procedures available for review at restaurant. See attachment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed numerous uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Repair clogged hand wash sink beside the 3-comp 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.
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 numerous TCS hot foods at unapproved temperatures on steamtable. Maintain all TCS hot foods at 135*F or higher. Per manager steamtable was turned down because business was slow after lunch rush. Discontinue that practice. See temperature chart on report.
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 paper towel dispenser at hand sink next to 3-comp sink was not working. Repair non-working paper towel dispenser.
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.
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
There were no date markings on refrigerated desserts in display case at front counter area. Provide date marks on these desserts.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
In bac k room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.
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
Clean build-up of food debris and mold on walk-in cooler shelving.
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
Time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steamtable. Keep these procedures available for review at restaurant. See attachment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Cover all food items in the walk-in cooler unless item is currently in the cooling stge. Observed numerous uncovered foods in walk-in cooler.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish washing procedures were observed as wash and sanitizing without a rinse step. Utensils being placed into sanitizer directly from wash step. Reviewed proper dish washing procedures with the staff. Ensure that all food contact surfaces are properly washed, rinsed and sanitized. Wash with detergent - perform clear rinse - sanitize with 50-200 PPM chlorine.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in cooler observed carrots sitting directly on cooler floor. Store all food up off floor at least 6 inches.
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
Facility is attempting to use time to manage back up portions of numerous hot foods and sometimes if not used they are being placed back into the cooler. Discussed proper use of time as a public health control and am supplying a template with this report. Ensure that written procedures are developed, trained on and proper time control methods are in place before using time as a public health control. Once a product is managed by time it needs to continue to be managed by time and discarded if not sold within 4 hours. It appears that time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steaamtable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0540Cleaning and sanitizing
Official wording
Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Inspector’s notes
Some equipment and shelves are still lined with foil or cardboard. Discontinue this practice and ensure that all non-food contact surfaces are cleanable and non-absorbent.
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
Shelving throughout the facility along with storage carts are soiled with heavy build up of debris. Clean and maintain clean all non-food contact 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Walls, floors and ceilings throughout the facility are heavily soiled with build-up of grease, food debris and debris. Reviewed appropriate cleaning methods and frequency with employees. Ensure that all walls, floors and ceiling are clean and maintained 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 food from cross-contamination by using packages or covered containers.
Inspector’s notes
Multiple spices, dried foods and food containers in the walk-in cooler/freezer and on kitchen shelves and counters were not covered. Foods that are actively cooling do NOT need to be covered, however all other foods do need to remain covered when not in use. Ensure that all foods that are not cooling are covered 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.
The paper towel dispenser in dishroom is broken or unable to dispense paper towels. Provide a working paper towel dispenser.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish washing procedures were observed as wash and sanitizing without a rinse step. Utensils being placed into sanitizer directly from wash step. Reviewed proper dish washing procedures with the staff. Ensure that all food contact surfaces are properly washed, rinsed and sanitized. Wash with detergent - perform clear rinse - sanitize with 50-200 PPM chlorine.
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
Cutting boards, food contact utensils in storage and can opener blade were soiled with food debris and build up. Discussed what and how to clean food contact surfaces with the manager. Ensure that all food contact surfaces are cleaned and maintained clean when storing.
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
Core food safety issues were not being actively managed on a daily basis including sanitation, labeling methods, time control management, date marking and handwashing. Ensure that the person in charge is actively managing the food safety practices of staff and the facility.
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.
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
In house prepared TCS foods made 1 or more days before storing in the walk-in cooler and upright cooler without date marking. Reviewed date marking expectations with manager.Ensure that all in-house prepared TCS foods that store overnight are date marked and not held beyond 7 days.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Correct the following plumbing issues 1) The water at kitchen handsink was turned off and the hot water faucet at dishroom handsink was missing. Repair these plumbing issues so that there is hot and cold running water available at all handsinks. 2) The handsink in dishroom observed to be draining really slow. Unclog the clogged handsink. 3) At the front counter area replace the missing floor drain cover by up-right cooler.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Significant build up of grease and dust on the hood baffles. Discussed appropriate cleaning frequency with the owner. Ensure that hood baffles are cleaned on a consistent and regular basis to avoid the accumulation of grease and dust on 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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed greater than 200 PPM chlorine in 3-comp sink sanitizing rinse. Maintain chlorine between 50-200 PPM.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed multiple foods in kitchen sitting directly on floor including a 15 qt container of rice under min prep table. Store all foods up off floor at least 6 inches.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop being stored directly on top of ice machine. Store scoop in a clean and sanitized container.
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 4626.0275BEquipment 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
Observed bowls and plates being used as scoops in bulk food containers. Use scoops with handles and store scoop so that handle is not in contact with the food product.
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 being hung over cookline oven door handle. Discontinue this practice. Store tongs on a clean and sanitized surface.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed numerous working containers holding food or food ingredients removed from the original packages are not identified in English and any other language used by employees of the food establishment who handle food. Label all bulk bins and other food containers with their contents.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In walk-in cooler observed a box of shell eggs stored on upper shelves over uncovered ready-to-eat foods. Store shell eggs separate from or beneath ready-to-eat foods.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post valid store license in a conspicuous location.
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.
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
Provide hot running water between 110-130*F to both kitchen hand wash sinks.
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 "to go" styrofoam containers being used in establishment. Discontinue using styrofoam containers. Discussed use of environmentally acceptable containers with manager.
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
1) Observed spring rolls on front steam table holding a temperature of 112*F. Maintain hot TCS foods at 135*F or by using time as we discussed during inspection. 2) At back prep area observed deep containers of gia rice at 90*F and chicken buryani at 114*F sitting on prep table. Only keep a working portion of these items sitting out at room 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.