Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine dish machine observed with sanitize lower than 50 ppm. Chlorine must be at least 50 to 200 ppm. Informed PIC to discontinue using dish machine until serviced and properly working. Use the 3-compartment sink to wash, rinse, and sanitize.
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.
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 bags of pork being thawed out in the prep sink sitting in still water. Discontinue this practice, thaw raw meat under running water or refer to code for additional methods. Discussed with PIC to discontinue and remove.
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
Papaya sauce (45*F) and coconut sauce (48*F) inside the spring roll cold station observed reading higher than 41*F or below at the time of the inspection. Per discussion with the PIC, the coconut sauce was made the day before and still reading at 48*F, the PIC was informed to discard the product. Papaya sauce was sitting inside the cold station overnight and read above 41*F. Maintain cold food at 41*F or below. The PIC adjusted the unit dial temperature to 37*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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Compartment sink observed with a chlorine reading less than 50 ppm. Maintain concentration level to be between 50 to 200 ppm. Staff added more chemical to the compartment sink and brought it up to 50 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 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed noodle cold station prep line with excessive scratch, score, and black debris - resurface and clean the prep line.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed knives stored between the noodle cold station and metal prep table - discontinue this practice. Store knives in a clean 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Papaya crab sauce (45*F) and coconut sauce (46*F) inside the spring roll cold station; potato (43*F), carrots (42*F), and pineapple (78*F) inside the stove cold station were observed reading higher than 41*F during the inspection. Adjust the unit dial and maintain food temperature to at least 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.
Per discussion with the person in charge, pineapples are taken out from bulk cans that are stored at room temperature and put into the stove cold station without cooling. This process will affect other food temperatures that are inside a cold holding unit - cold holding units are only for cold holding, not for cooling food. Discussed with the person in charge regarding utilizing cooling methods before storing food inside cold holding stations.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Per discussion with the person in charge and staff, they serve raw laab if when ordered. Provide a consumer advisory warning on the menu.
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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed no asterisk on the beef salad that can be requested raw - asterisk all menu items that can be served raw or undercooked when requested by customers.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
Observed staff rinse, wash, and not sanitize dishes at the 3-compartment sink. Discussed with the person in charge and staff how to properly wash, rinse, and sanitize dishes.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed the chlorine dish machine reading lower than 50 ppm. Until this unit is serviced and sanitized properly, discontinue using the unit. Wash, rinse, and sanitize dishes at the 3-compartment sink.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The person in charge could not describe employee illness symptoms that must be reported to the person in charge. The person in charge did not know what diseases must be reported to the state Health Department. The certified food protection manager must continue to train the person in charge and staff regarding food safety and employee illness.
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.