minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The small domestic espresso machine must still be replaced with a commercial one that is durable, easily cleanable and made of non-toxic parts. The insulated picnic cooler must still be removed and an approved ice container provided. Ice bins must be NSF or equivalent and drained to a floor drain with a rigid, trapped drain pipe. Small amounts of ice could also be set out in hotel pans as working portions. Inspector and Person in Charge are working on determining what wheel cake machine will be approved.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
The shared indoor garbage room is still dirty with grease and food debris.
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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Again, there was no Person in Charge present. The employee working had not been trained in food safety items such as how to wash, rinse and sanitize equipment and utensils, employee illness policies or how to report a customer complaint of illness. When a manager is not present, you must still designate a person in charge and provide them with food safety training applicable to the operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
At the back handsink the soap container had been filled but was still not dispensing. Ensure the soap at both hand sinks is kept full and dispenses for washing 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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Domestic espresso maker is still in use. Removed. This may be replaced with a commercial espresso maker, but does not have to be NSF or equivalent. Domestic insulated picnic cooler is still in use holding ice for beverages. Remove this cooler. It's inside surfaces are not approved food contact surfaces. Use NSF equipment or approved food contact surfaces to hold ice for beverage service. Wheel cake machine was present but not in use. Employee reports the owners are purchasing an NSF or equivalent wheel cake machine to replace the old one.
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
Although cleaning had clearly taken place on several sections of floor, several corners and edges of the floor near walls and under equipment still had substantial mouse droppings. Clean all sections of the facility thoroughly.
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
Mouse droppings are still present throughout facility. Clean the floors thoroughly so they can be monitored regularly for any new droppings. Obtain pest control services to remove any mice in the facility. Keep pest control reports when services are provided.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Provide a quaternary ammonium sanitizer test strip kit. (Also ensure all persons left in charge know the acceptable range of sanitizer concentration and how to use the test strips.)
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
The shared indoor garbage room is still dirty with grease and food debris. Work with building owner and other food businesses to clean this space and maintain it 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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Employee had been washing equipment and utensils but not sanitizing after. Discussed with Person in Charge by phone that those items must be sanitized. Train employees the proper steps of wash, rinse, sanitize, air-dry.
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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
An expired CFPM certificate was posted, but no information was available about whether there currently is a Minnesota CFPM. For approved classes and directions on how to submit the class certificate to the Minnesota Department of Health for certification, see: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Wheel cakes made the day prior were observed left out of mechanical refrigeration. Three of the wheel cake varieties (duck egg yolk, custard and red bean) are TCS foods that require temperature control to prevent bacteria from growing. These wheel cakes were discarded. Discussed with Person in Charge by phone, following inspection, that the wheel cakes will be managed with Time as a Public Health Control - written procedures to discard after four hours - when production resumes. Further observation of keeping these TCS foods our of temperature and effective time control will result in citations.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Again, there was no person in charge present.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Soap was missing from the back handsink. Employee provided hand soap.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is no handsink in the front service area where wheel cakes were being baked. This is not an approved food prep area. Inspector directed the cake machine to be unplugged and use discontinued; employee did so. Baking of wheel cakes could be conducted in the back of house under the hood and near the back handsink. Citations will be issued for any further observation of food production in this front area.
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 4626.1475CEquipment and utensils
Official wording
Operate the ventilation system when ventilated equipment is in use.
Inspector’s notes
Observed boiling beans under the Type 2 hood, but the hood did not appear to be on. Employee did not know how to turn the hood on. Turn the hood on when boiling or baking underneath it.
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.
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
Paper towels were missing from the back handsink. Employee provided paper towels. Keep paper towels stocked at hand sinks.
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.
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
Multiple products were observed not datemarked which must be, such as puddings. When opening commercial products that are labeled to refrigerate after opening, mark the date the package is opened. Discard any remaining product on day 7.
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.
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
Multiple items prepared onsite were observed not datemarked which must be, such as boiled read beans. Mark the date of ready-to-eat, TCS items. Discard any remaining amounts on day 7.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Numerous boxes of food, such as bagged powders, were observed stored on the floor. Store all food at least six inches above the floor.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Numerous boxes of single-service and to-go items, such as cups, were observed stored on the floor. Store all single-service and to-go items at least six inches above the floor.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The wheel cake maker does not appear to be NSF or equivalent. Provide specification sheets indicating it has an approved sanitation certification, or replace with one which does. A small domestic espresso maker was observed in use. Remove this piece of equipment and replace with one made for commercial use; it does not need to be NSF or equivalent as long as it is durable, non-toxic, and easily cleanable. A domestic insulated cooler was observed being used to hold ice for service. This is not allowed. Remove the domestic cooler. Ice must be stored in an approved ice bin that drains through a rigid trapped line to a floor drain. Or, small working portions of ice may be set out in hotel pans for short periods of time.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
In the ice maker, a significant amount of mold is growing on the white plastic section. Clean the ice machine to remove mold.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed dirt, some food debris, and mouse droppings on the floor below many pieces of equipment. Clean the floor thoroughly.
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
A significant amount of mouse droppings were observed on floor below equipment and on some shelf surfaces. Employee did not know whether pest control services are provided. Provide pest control by routinely taking the steps listed above.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Although quaternary ammonium tablets were present for sanitizing use in the 3-compartment sink, employee did not know if any test strips were available.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed two wet mops set on the edge of the mop sink - half in and half out of the sink. Both were dripping onto the floor and the adjacent refrigeration unit. Hang wet mops to dry so they are fully over the mop sink in the mop hangers provided.
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.
Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked.
Inspector’s notes
Knitted cotton work gloves were being used to handle wheel cakes when turning over and removing from wheel cake maker. Use approved utensils and/or food service gloves.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
The shared indoor garbage room is dirty with grease and food debris. Work with the building owner and other food businesses to clean this space and maintain it 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 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
An expired CFPM certificate was posted, but no information was available about whether there currently is a Minnesota CFPM. For approved classes and directions on how to submit the class certificate to the Minnesota Department of Health for certification, see: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Wheel cakes were observed left out of mechanical refrigeration. Three of the wheel cake varieties (duck egg yolk, custard and red bean) are TCS foods that require temperature control to prevent bacteria from growing. These wheel cakes made the day prior were discarded. The wheel cakes just made at 12:00pm were allowed to be served for the next four hours, with a written notice for employee to discard any remaining at 4pm. The three varieties of wheel cakes must be kept under temperature control, or - with written procedures - could be kept out for no longer than four hours using "Time as a Public Health Control". Discuss with inspector.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There was no person in charge present. A single food employee was making orders. Person in charge was also not reachable by phone. Several items of importance were not able to be assessed for this reason.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Soap was missing from the back handsink. Employee provided hand soap.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is no handsink in the front service area where wheel cakes were being baked. This is not an approved food prep area. Inspector directed the cake machine to be unplugged and use discontinued. Baking of wheel cakes could be conducted in the back of house under the hood and near the back handsink.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The back hand sink did not have a sign reminding employees to wash their hands. Provide a sign.
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 4626.1475CEquipment and utensils
Official wording
Operate the ventilation system when ventilated equipment is in use.
Inspector’s notes
Observed boiling beans under the Type 2 hood, but the hood did not appear to be on. Employee did not know how to turn the hood on. Turn the hood on when boiling or baking underneath it.
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.
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
Paper towels were missing from the back handsink. Employee provided paper towels. Keep paper towels stocked at hand sinks.
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.
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
Multiple products were observed not datemarked which must be, such as puddings. When opening commercial products that are labeled to refrigerate after opening, mark the date the package is opened. Discard any remaining product on day 7.
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.
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
Multiple items prepared onsite were observed not datemarked which must be, such as boiled read beans. Mark the date of ready-to-eat, TCS items. Discard any remaining amounts on day 7.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Numerous boxes of food, such as bagged powders, were observed stored on the floor. Store all food at least six inches above the floor.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Numerous boxes of single-service and to-go items, such as cups, were observed stored on the floor. Store all single-service and to-go items at least six inches above the floor.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
The wheel cake maker does not appear to be NSF or equivalent. Provide specification sheets indicating it has an approved sanitation certification, or replace with one which does. A small domestic espresso maker was observed in use. Remove this piece of equipment and replace with one made for commercial use; it does not need to be NSF or equivalent as long as it is durable, non-toxic, and easily cleanable. A domestic insulated cooler was observed being used to hold ice for service. This is not allowed. Remove the domestic cooler. Ice must be stored in an approved ice bin that drains through a rigid trapped line to a floor drain. Or, small working portions of ice may be set out in hotel pans for short periods of time.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
In the ice maker, a significant amount of mold is growing on the white plastic section. Clean the ice machine to remove mold.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed dirt, some food debris, and mouse droppings on the floor below many pieces of equipment. Clean the floor thoroughly.
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
A significant amount of mouse droppings were observed on floor below equipment and on some shelf surfaces. Employee did not know whether pest control services are provided. Provide pest control by routinely taking the steps listed above.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Although quaternary ammonium tablets were present for sanitizing use in the 3-compartment sink, no test strips were observed. Employee did not know details of ware washing, stating that is done by the closing shift.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed two wet mops set on the edge of the mop sink - half in and half out of the sink. Both were dripping onto the floor and the adjacent refrigeration unit. Hang wet mops to dry so they are fully over the mop sink in the mop hangers provided.
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.
Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked.
Inspector’s notes
Knitted cotton work gloves were being used to handle wheel cakes when turning over and removing from wheel cake maker. Use approved utensils and/or food service gloves.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
The shared indoor garbage room is dirty with grease and food debris. Work with the building owner and other food businesses to clean this space and maintain it 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
The prep cooler that is not working properly still needs to be repaired so it can hold food at 41F or lower. This prep cooler is not in use; rather food is being stored in the stand up refrigerator until repair can be provided.
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.
Hand soap was initially missing from the back 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.
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
Hand towels were initially missing from the back 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.
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 red beans and cooked oatmeal - both canned products - that were not date marked once the cans were open. Date mark these products with the date they were opened.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the prep cooler, red beans and other foods were at 46F. Beans were discarded. Ensure all TCS foods are cold-held at 41F or lower.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Management team did not know that if they received a customer complaint of illness, they must report that complaint to the Minnesota Department of Health. Call 1-877-FOOD-ILL, or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.