minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the splash guard of the handwashing sink in the deli area to be no longer properly sealed. Reseal the splash guard.
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
Observed excessive grease and dust buildup on the hood canopy. Clean the hood canopy and maintain a regular cleaning schedule to prevent further accumulation.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed packaged rotisserie chicken in the walk-in cooler holding at 39F. Per discussion with the Person in Charge (PIC), the chicken is cooled down from hot holding for the preparation of other deli food items. Condensation was observed inside the packages. The PIC stated that the rotisserie chicken is cooled down in its original packaging. Remove the chicken from the plastic packaging during the cooling process to ensure proper cooling is achieved.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed fully cooled down food uncovered. Cover all food during storage mode. All food must be properly covered and protected to prevent 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.
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed full business address missing from packaged food. Label all packaged food for sale and self-service with the full business address.
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
Observed through observation and conversation that several overhead sewage pipes in the basement had been recently worked on and cleared due to ongoing plumbing issues. Determine the cause and ensure pipes are properly maintained. This was discussed with the operator.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
In the basement main storage room, observed an old sewage spill stain on the floor from the recent overhead plumbing work. Clean the spill area. This was discussed with the operator and the area was cleaned during the inspection. Corrected on site.
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.
Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
Inspector’s notes
Observed the certified food protection manager unaware of the procedure to calibrate food thermometer and without the required tools to calibrate the food thermometer. Calibrate food thermometers per manufacturers specifications and with the tools provided with the thermometers. This was discussed and manger is to provide new thermometers to staff.
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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
Observed the food workers in deli food prep and service areas without necessary hair restraints. Provide hair nets or similar to ensure hair restraint.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked pasta cooling in the walk in cooler 1.5 hours with aluminum foil cover at 74F. This item was also stacked on a cooling rack with a 2 inch clearance above. Remove the foil cover and place the item at a location where air from the cooler can move freely around the container. The item was measured again at 3 and 4 hours into the inspection at 45F and 39F. Person in charge to provide ongoing training of staff on proper cooling times, parameters and methods used. Corrected on site.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the splash guard at the hand sink to no longer be properly sealed. Reseal the splash guard to the hand sink and maintain sealed.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
Observed a deli plate being rinsed and used for food display after it had been cleaned and sanitized. Do not rinse the utensils prior to use. Use air dried utensils only for food contact surfaces.
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.
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 utensils under the hand sink towel supply, being splashed during hand drying activities. Remove the utensils and provide a safe drying area.
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.
Observed three readings of chicken/mayo salad, starting with 52F within the front display cooler after prepping. Through a discussion with person in charge, it was determined that the mayonnaise ingredient was at ambient temperature when added to the salad. Cool all ingredients prior to prepping the salad and placing inside a cold hold cooler. Person in charge to provide ongoing training of staff on proper cooling times, parameters and methods used. Corrected on site.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed equipment stored in the basement unprotected under sewage lines. Move the items to areas free from overhead sewage lines or enclose the sewage lines. This was discussed with person in charge.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observe non-food contact areas of the slicer mildly soiled. Clean at a frequency to prevent the soil. This was discussed with the person in charge.
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.