Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw beef stored above fully cooked ham in walk-in cooler. Ensure raw animal foods are stored properly and separated from ready to eat foods to prevent contamination. At time of inspection food employee moved the foods and showed the proper storage order.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Observed several containers of time/temperature controlled for safety (TCS), ready-to-eat food (Salsa dated 7/3-7/11) in walk-in cooler date marked for over seven days. Ensure when preparing TCS, ready-to-eat foods day one is the day the food is prepared and it is used or discarded by day seven. (For example if the food is prepared on 7/3 the use by/discard date would be 7/9. PIC discarded salsa at time of inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed hand-mixer used for hot-chocolate, being stored in container of water at room temperature. Ensure in-use utensils are properly stored in one of the following ways: On a clean, sanitized surface, in water maintained at 135F, in running water of sufficient velocity, or in the food with the handle not touching food.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Observed no thin-tipped food thermometer capable of measuring thin foods offered on the menu. Ensure a thin-tipped thermometer is available.
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.
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
Observed dish machine was not getting dish surfaces temperature to 160F as measured with a heat-indicating strip. Ensure the food contact surfaces of utensils and dishes reach 160F. At time of inspection PIC set up the three compartment sink to wash, rinse, sanitize. Quat sanitizer tested at 300ppm.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed food employee fill pitcher at front handwashing sink. Ensure hand washing sinks are used only for hand washing purposes. Discussed with food employee and the person in charge.
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.
Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.
Inspector’s Notes
Observed food employee storing in-use utensils in container of sanitizer then using utensil to stir food. Ensure chemicals that are toxic are not being added directly to food. Discussed with PIC proper way to store utensils. Food was discarded.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed utensils in plain water at 75F. Observed utensils stored in sanitizer water. Ensure in-use utensils are stored on a clean, sanitized surface, or in clean hot-water at 135F; or in running water. At time of inspection utensils were removed from water and sanitizer, and new clean utensils were used. Ensure
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.