Observed a couple ceiling panels missing or in disrepair above the prep area. This was discussed. Replace and/or repair the panels.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Hummus in the Reach In Cooler was measured at 47F at the time of inspection. It was kept in the unit overnight and the unit itself was measuring about 45F internal temperature at the time of inspection. This is a shared cooler between the program and the church, so it was discussed with the school director that they need to have the church turn the unit down to make sure that it is cold holding at 41F or lower at all times to keep food cold. Hummus was discarded by the operator at the time of inspection. Keep all cold, TCS foods at 41F 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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
There is no Certified Food Protection Manager (CFPM) for the establishment. Provided application with emailed report. Complete an approved course and pass it, then complete application and send to the State of Minnesota (MN) to obtain the CFPM required. Once obtained, post certificate in establishment for inspectors to verify during inspections.
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.
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
The high temperature dish machine shared with the church did not have a manufacturer's data plate. Provide data plate on machine with specifications for hot water wash and sanitization rinse temperatures. Contact dish machine's service provider to obtain data plate on machine.
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 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
The dish machine did not have a pressure gauge. Contact service provider to install pressure gauge on machine as required.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no temperature indicator independent from the machine to signal that the hot water sanitizing rinse reaches 160F. Provide a method independent of the machine that indicates that they dish machine's sanitizing rinse reaches at least 160F to adequately sanitize dishes.
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 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wood cutting board was observed being used for cutting fruits and vegetables. Discontinue using wood as it is absorbent and cannot be effectively cleaned. Replace with approved smooth, durable, non-porous and easily cleanable cutting board.
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 4626.0506FEquipment and utensils
Official wording
Replace the equipment in a neighborhood kitchen with equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program so grease and moisture does not accumulate on adjacent surfaces.
Inspector’s notes
The Upstairs Milk Cooler is not approved for keeping cold TCS foods at 41F or below because it is not an approved commercial cooler. Do not store milk in this unit or replace it with an approved unit. Use downstairs commercial cooler for cold holding TCS foods.
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.