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
Observed rodent droppings in the back corner of the dry storage area and under the dish machine. Clean area. Regularly inspect the kitchen and report any evidence of pest activity to pest control provider. Increase service as needed.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.
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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed teacher helpers to put on gloves and start scooping food without washing their hands. Person-in-Charge notified of observation. Make sure all food handling employees and helpers wash their hands prior to food handling activities.
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.
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
Observed rodent droppings behind equipment along the cookline and under the dish machine. Professional pest control is provided. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.
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 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed there to be no mechanical thermometer in the stand-up coolers. Keep a mechanical thermometer in the stand-up coolers to monitor air temperature.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floor under the cookline prep table and the dish machine to be soiled. Observed the ceiling tiles above the dish machine to be soiled. Clean and keep physical facilities clean.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed there to be ice build-up in the walk-in freezer, along the floor of the walk-in cooler, and in the salad bar cooler. Defrost and keep equipment in good repair.
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.
Observed a broken ceiling tile above the dish machine. Repair and keep physical facilities in good repair.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed tongs along the salad bar to be stored with its handle touching cut melons. The tongs were removed during inspection. Make sure tongs and scoops are stored without their handles touching food.
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.
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
Observed rodent droppings under the utensil racking by the 3-compartment sink. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed buckets to be stored in the handwashing sinks along the service line and by the dish machine. Buckets were removed during inspection. Make sure handwashing sinks are kept accessible and are used only for handwashing.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the fan guards in the walk-in cooler and walk-in freezer to be soiled. Clean and keep clean.
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.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Observed the light shield of an overhead light fixture to be missing in the walk-in freezer. Replace.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed there to be ice build-up inside the walk-in cooler. Observed there to be heavy condensation at the service line milk cooler. Service equipment and keep equipment in good repair.
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.
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
Observed there to be rodent droppings in the dry storage area and under the equipment storage racking by the 3-compartment sink. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed the sneeze guard at the salad bar to be folded upward and not protecting the food. Lower sneeze guard. Make sure that sneeze guard is lowered during service to protect the food at the salad bar.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed there to be ice build-up on the interior of the walk-in cooler and walk-in freezer. Service equipment and ensure that equipment is operating to manufacturer specifications.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the floors of the walk-in freezer to be soiled with debris. Observed the fans in the walk-in cooler to be soiled. Clean and maintain equipment clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the ovens and stoves along the cook line to be heavily soiled. Observed the floors under the dish machine and drying board in the dish room to be soiled. Clean and maintain clean.
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
Observed rodent droppings behind the ovens along the cookline and under the drainboard in the dish room. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The dish machine was observed to have hot water at a temperature of less than 160 degrees F. The dish machine was ran 5 times, but neither high temp stickers provided by the establishment, nor indicators provided by the inspector, were triggered. 3- compartment sink was being set up at time of inspection. Use the 3 compartment sink to sanitize food contact utensils until a temperature of over 160 degrees F can be verified on the dish 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the temperature readings for the 3 rinse cycle on the hot water dish machine to read 151, 162, and 190. However, it was not able to trigger the 160 degrees F temperature indicator. Service this equipment to ensure that it can adequately sanitize utensils. Observed the milk cooler in the checkout line to have frost build-up on the inside. Service equipment to proper working condition.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets at all of the stand up coolers in the prep and service areas to be soiled with debris. Observed the fans in the walk in cooler to be soiled with debris. Clean these areas and maintain clean.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles above the convection ovens to be soiled with debris. Clean this area and maintain clean.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls above/behind the service line stand up warmers were soiled with debris. Clean this area and maintain clean.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed their to be no lighting in the walk-in cooler. Replace lighting units to provide adequate lighting.
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.