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
The back handsink is still lose from the wall. Secure and seal the hand sink to the wall.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The broken dish machine is still in the business. Remove it from the business so it cannot be used as a harborage / hiding place for pests.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Back hand sink blocked by box of gloves. Box was moved. Keep the hand sink clear at all times for washing hands.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
At time of inspection, the grease trap in the dish room was blocked with grease and overflowing. (This made the 3-compartment sink unusable.) The grease trap was manually emptied several times over the next hour to regain functionality. Establish an effective cleaning schedule to maintain the grease trap in working order.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Back hand sink is lose from wall. Secure and seal.
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 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
No paper towels were initially available at the back hand sink. Towels were provided. Always keep hand sinks stocked.
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.
Discard all TCS food which shows evidence of temperature abuse prior to receiving.
Inspector’s notes
Observed a 12 Qt container of Pâté in the walk-in cooler, which had been received earlier that morning from the production location. Internal temperatures were 44F in the center and 42F at the edges of the container - indicating it had not been properly cooled the day prior, when it was made. Person in Charge discarded this product to prevent the risk of foodborne illness (bacterial intoxication from temperature abuse during cooling).
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 person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
Inspector’s notes
Observed a 12 Qt container of Pâté in the walk-in cooler, which had been received earlier that morning from the production location. Internal temperatures were 44F in the center and 42F at the edges of the container - indicating it had not been properly cooled the day prior, when it was made. Upon receiving, employees did not take a temperature of the product to verify it was 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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed an employee who was using gloved hands to make sandwiches switch to a writing task with pen and folder, then return to the service line to prepare food. The employee did not remove the gloves worn during the writing task. This can contaminate food the gloves touch with pathogens that may be on the folder, paper or pen. Inspector asked employee to remove gloves, wash hands, then put on new gloves - which the employ did. Retrain employees in proper glove use, so they do not keep the same gloves on when switching tasks. Also train them to wash hands when switching to new gloves.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The dish machine is broken and never used. Remove the dish machine from the business.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed several sections of floor and walls below equipment dirty with grease, soil and mouse droppings - especially behind the 3-comp sink, broken dish machine and cooking equipment. The wall behind the dish machine had mouse droppings accumulated in a indented section of the wall. Clean the facility thoroughly.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed some mouse droppings on equipment not used for food storage - such as the stand for the water heater. Clean all equipment.
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Mouse activity was apparent from the amount of mouse droppings observed. Person in Charge reported a pest control company is contracted but did not have information on frequency of service. Work with a pest control company to eliminate mice. The business is responsible to: - Clean the floors and equipment so there is not food or grease that attract mice - Inspect the facility regularly to see if new mouse droppings are seen on areas that have been cleaned - Remove the broken dish machine, since it is an area mice can hide in and under - Eliminate any areas of cardboard and clutter where mice can hide. - Keep sections of the floor under shelves and equipment clear so they can be easily looked at with a flashlight Keep pest control reports of all findings and service onsite and available for the health inspector to review.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 at time of inspection did not know the specific symptoms of vomiting and diarrhea that employees must not come to work with, and that employees may not return to work until at least 24 hours symptom-free. Trains all persons in charge on the complete employee health policy. Find clear direction and resources at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The Person in Charge at time of the inspection did not know that any customer complaints of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health (MDH). Train all persons in charge to report customer complaints of illness (name and contact info) to MDH at 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html
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.
Discard all TCS food dispensed from a refrigerated vending machine with an automatic shutoff control if the time exceeds 7 days as specified in 4626.0400A.
Inspector’s notes
Cooked pork was kept past seven days. Discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.