Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
All cut fruit that is not under mechanical refrigeration must be listed under your Time as a Public Health Control documentation. Documentation must be kept on-site.
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 several cut fruits such as watermelon, mangos and strawberries holding in an ice bath. Per conversation with the Person In Charge, the food is sold within two hours and if not sold, the food is discarded. Time as A Public Health Control documentation has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut watermelon in an ice bath holding at 54F. All TCS foods must be kept at 41F or below. PIC is using TPHC without any documentation.
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 no hand soap in the only handwashing station in facility. PIC was able to provide soap at time of 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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed no paper towels in handwashing sink. All handwashing sinks must be properly supplied with paper towels at all times.
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
Observed cut fruits, Spanish flan, and yogurts on-site without any proper datemarking. All food held for more than 24 hours must be date marked so it does not exceed 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed cut fruit placed in ice. Person In Charge is using Time as A Public Health Control (TPHC). Provide written documentation. More information has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Observed the hot water handle for the handwashing sink broken. Have the hot water handle serviced.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed cut watermelon and cut mangos in ice. Person In Charge is using Time as A Public Health Control (TPHC) without written documentation. More information regarding TPHC has been provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Observed the hot water handle for the handwashing sink borken, making it very dificult to access the hot water. Have the hot water handle serviced.
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 4626.0275DWater, plumbing, and sewage
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Observed scoop used for ice cream being stored in a bucket with room temperature water. All scoops being used for ice cream should be kept under running water or in a container with water at a temperature of at least 135F.
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 corn in hot holding well holding temperature of 100F. Hot holding well was off. Person In Charge was asked to turn on machine and 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut watermelon and mangos holding at 44F in display cooler. Make sure that all TCS foods are kept at or below 41F.
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.