Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed sauteed onions at 120*Fsitting on the back of the grill off the heating surface. Place onions on side of grill so that they remain hot at a temperature of 135*F or higher.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the 2-door lowboy at cookline holding an ambient temperature of 53*F and the 1-door True Upright in back room holding 46*F. Turn thermostats down or have units serviced so that they maintain a temperature of 41*F or less. Note: Until units repaired store all cold TCS foods in properly working coolers.
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.
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
Observed an employee washing utensils at 3-comp sink only dip washed utensils into sanitizer (chlorine) for a second. Maintain contact time with chlorine sanitizer as directed on container label - normally 10-30 seconds contact time.
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.
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
Observed a build-up of heavy pink mold on ice machine baffle. Clean and maintain in a clean condition.
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.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed grease and water droplets dripping from metal pipe by fryers onto bacon below pipe. Clean pipe to prevent this from occurring and move cooked bacon from underneath dripping pipe.
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 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
At cookline observed a spoon handle laying directly in contact with the salt in the container. Store spoon in such a manner that the handle is not laying in the product.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
At mop sink observed mop stored with mop head inverted and leaning against wall allowing dirty water to tun down wall and mop handle. Invert mop so that mop head is facing the floor.
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
Clean debris (cheese) on floor between 2 upright coolers.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed that the last time illness log was filled out was 3/11/2000. Record employee illnesses on log book - it no one ill during a certain month then record "no employee illnesses June 2023".
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed caramelized onions sitting on prep table next to grill at 108*F. Maintain all cooked vegetables at 135*F or higher. Onions placed on side of grill by owner.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed hamburger patties in 1-door True upright at 46*F and air temp of 2-door lowboy at 48*F. Maintain all cold TCS foods at 41*F or less.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Manager's CFPM certificate was not posted as required. It was being kept in a log folder. Post CFPM certificate in a conspicuous location.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed a wet wiping cloth laying on prep table. Store "wet" wiping cloths in a sanitizer bucket between uses. Observed a sanitizer bucket at cookline with a concentration of chlorine of less than 10 PPM. Maintain chlorine solution between 50-200 PPM. This was corrected by employee.
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
Observed 2-door lowboy holding ambient temperature of 48*F Maintain a temperature of 41*F or less. Lower thermostat or have unit serviced to maintain 41*F or less.
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.