Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed clean equipment being stored on the floor in back-room area. Ensure that all equipment is stored six inches of the floor to prevent possive 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.
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 chlorine sanitizer concentration to be 0ppm. Per conversation with PIC, sanitizer bucket water had not been replaced in a few hours.
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 Styrofoam to-go containers being used on-site. Per conversation with PIC, they are using the last of their to-go Styrofoam containers. Per the Green To Go ordinance all to-go containers must be reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wet wiping cloths in prep table. Place in-use wiping cloths in a sanitizer bucket.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log on-site. A conversation was had with the Person In Charge regarding the importance of recording employee illnesses. An employee illness log has been provided with the report. Print and use as indicated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 chlorine concentration higher than allowed in sanitizer bucket and 3-comp sink. Chlorine sanitizer concentration needs to be maintained between 50 - 200 ppm. PIC was asked to locate chlorine test strips and use when preparing sanitizer solution.
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 Styrofoam to-go containers being used on-site. Discontinue the use of Styrofoam per the Green To Go ordinance. You must use to-go containers that are reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
1. Observed raw meat in freezer being stored in plastic bags. 2. Observed rice in hot holding being stored in a plastic bag. Discontinue the use of plastic bags for food storage as they are not durable.
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 two batches of rice in the walk-in cooler in large hotel pans. Per conversation with PIC, rice had been cooling overnight. Rice did not meet the cooling parameters. PIC was asked to keep food in shallow pans during the cooling period. Rice was discarded.
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 two batches of rice in walk-in cooler covered in large hotel pans. Per conversation with PIC, rice had been cooling overnight. PIC was asked to keep food uncovered during the cooling period. Rice was discarded.
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 two batches of rice in a walk-in cooler with middle temperatures of 50F and 47F. Per conversation with PIC, the rice had been cooling overnight. Rice has been placed in large hotel pans covered. Rice did not meet the cooling parameters. More information has been provided with the report on different cooling methods.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed clean equipment being stored on the floor. All equipment should be stored six inches of the floor away from any possible 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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s notes
Observed the pressure vacuum breaker to be broken while a garden-style hose is being used on-site. Have vacuum breaker replaced.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed concentration of a chlorine sanitizer bucket with a few wiping cloths to be 0ppm. Person In Charge was asked to place just one or two cloths in each bucket and change water every 4 hours.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed foil being used to cover part of prep table. Remove foil to allow prep table to have a smooth, easily cleanable 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.