The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.
Inspector’s notes
Observed meats smoked for preservation in display cooler. Ensure a HACCP plan is submitted to the Minneapolis HACCP team in order to obtain a variance for smoking meats. Discussed datemarking foods that do not use cure for 7 days and discarding foods with cure, until both HACCPs are submitted and approved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed curing salts being used for smoking meats. Ensure a HACCP is submitted to the City of Minneapolis HACCP team in order to obtain a variance to prepare foods with curing agents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed unused equipment and unnecessary items in facility. Ensure they are removed from the business to maintain facility in a clean manner.
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.
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 in bucket was over 200ppm. Ensure chemical sanitizers for food contact surfaces are at the proper concentration to prevent chemical contamination of food contact surfaces. At time of inspection PIC corrected the concentration of the bucket 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.
The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.
Inspector’s notes
Observed meats smoked for preservation in display cooler. Ensure a HACCP plan is submitted to the Minneapolis HACCP team in order to obtain a variance for smoking meats. Discussed datemarking foods that do not use cure for 7 days and discarding foods with cure, until both HACCPs are submitted and approved. City of Minneapolis HACCP
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed curing salts being used for smoking meats. Ensure a HACCP is submitted to the City of Minneapolis HACCP team in order to obtain a variance to prepare foods with curing agents. City of Minneapolis - HACCP
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed several opened packages of deli meats and cheeses without a datemark. Ensure any time/temperature controlled for safety foods that are opened in the facility are date marked for seven days, day one is the day the food is opened. Certain cheeses are exempt from datemarking . PIC date marked the meats and cheeses with known dates and discarded others.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed unused equipment and unnecessary items in facility. Ensure they are removed from the business to maintain facility in a clean manner.
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.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Observed PIC stated the bandsaw cutter is cleaned weekly. Ensure food-contact surfaces are washed, rinsed, sanitized, and air-dried at least every four hours or when contamination occurs. PIC was educated at time of inspection.
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.