Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed facility cooks food, then packages it, and places it out of temperature control for less than four hours for guests take as they come in. Ensure, when using Time as A Public Health Control, (TPHC) written instructions are used, staff is trained, and the food is marked for the time it came out of temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed chlorine solution in three compartment sink was below 50ppm. Ensure sanitizer is at 50-200ppm concentration to properly sanitize food contact surfaces. PIC corrected at time of inspection and brought the concentration to 100PPM.
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.
minorCode MN Rule 4626.0820AEquipment and utensils
Official wording
Maintain utensils and discard utensils that are not maintained in a state of repair.
Inspector’s notes
Observed thin tipped temperature device was in disrepair and did not work. Ensure measuring device is in good repair and able to accurately measure the temperature of 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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken sitting in three compartment sink at 71F after thawing. Ensure thawing is done in an approved method, under cold running water in a prep-sink, or in a refrigerator and ensure the food does not get over 41F.
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 unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed chicken thawing in three compartment sink instead of food prep sink or in the refrigerator. Ensure three compartment sink is not being used for food preparation to prevent 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.
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 food employee wash, rinse, sanitize and then rinse dish again before being placed to air-dry. Ensure food contact surfaces are being allowed to air-dry after sanitizing and are not rinsed after sanitizing with a chlorine or quat based sanitizer. At time of inspection PIC corrected the food employee, and the dish was re-washed, rinsed, sanitized and placed to air-dry.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw chicken thawing was at 71F. Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below. At time of inspection PIC discarded the chicken.
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.
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
Observed paper towel dispenser out at one of the handwash sink. Ensure sinks are properly stocked at all times.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles soiled with grease. Clean at a frequency to prevent 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.
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 caulking at handwash sink to have worn away. Reseal 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.
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
Observed wooden spoon that is no longer smooth, nonabsorbent and easily cleanable.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed handwashing signage missing from a handwash sink. Ensure all handwashing sinks have proper signage.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
No thin tipped thermometer available 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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed no datemarking system in place. Discussed with operator. All foods are used or discarded within 72 hours of preparation. Foods held for more than 24 hours are required to be date marked.
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.