Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink located in the front-of-house area to be blocked by prep tables and coolers. You must have full access to all handwashing stations at all times. Remove items to allow full access to the hand sink.
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 the hood baffles to be dirty with dust buildup. 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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
A commercial griddle is being used outside of the ventilation hood. The equipment must be under the hood.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a Public Health Control (TPHC) is being used for hot sauce and marinara sauce. Ensure that proper TPHC paperwork is filled out and followed properly by employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed font-of-house handwashing sink, located in an area where food items such as burritos and baked goods are handled, was obstructed by a cooler and a prep table. Employees do not have direct access to the sink for proper handwashing. Remove all obstructions from the handwashing sink and ensure it remains easily accessible 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS foods such as eggs, pizza sauce, cooked veggies, cheese, and tofu sauce being held at temperatures between 46-50F in the reach-in cooler. All food was relocated to a different reach-in cooler, maintaining temperatures cold holding food below 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.
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 with dust buildup. Ensure that baffles are properly cleaned and maintained.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed a commercial griddle being used outside of the ventilation hood. The griddle is being used to prepare breakfast sandwiches (eggs and bacon). Discontinue the use of the griddle, as it's producing grease and smoke, or relocate it to fit under the hood.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed reach-in cooler blowing warm air from the fan, with an air temperature of 70F. Cooler was unable to maintain proper cold holding. All food items were relocated to a working cooler. The Person In Charge was instructed to discontinue using the unit and have it serviced immediately.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Observed dish machine rinse temperature reaching 194F, which exceeds the maximum final rinse temperature. Troubleshoot the dish machine and use your temperature measuring device to measure washing and sanitizing temperatures.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed hot sauce and marinara sauce being held on ice. Person In Charge confirmed that they are using Time as a Public Health Control (TPHC). However, no written procedures for TPHC were available at the time of inspection. TPHC documentation has been provided with the report. Use the document to create procedures for TCS food held on ice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing sink in front of house where food items such as soup, sandwiches/borritos, and baked goods are handled to be blocked by two large prep tables. Handwashing is inaccessible for use. Remove all items that prevent food workers from washing their 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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Observed grease dripping from hood, frequency of cleaning is not being met. Hood must be cleaned every 6 months.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no min/max temperature test strips to mesure the temperature of the hot water dish machine. Obtain and utilize hot water test kit.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine concentration in sanitizer bucket to be higher than allowed. Use chlorine sanitizer test strip as indicated.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed caulking of 2-comp sink and parts of 3-comp sink to be moldy. Clean and or recaulk.
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.