majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Can opener blade observed with debris - clean as necessary.
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 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Can opener observed with debris - clean as necessary.
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 MCO 188.160Permits, training, and postings
Official Wording
LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Inspector’s Notes
No current license onsite. The city system shows that the license is delinquent. Renew and post license in a conspicuous area.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Business use hot sanitizing dish machine but does not have an irreversible registering temperature indicate to measure utensil surface temperature. Provide.
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 MCO 188.160Permits, training, and postings
Official Wording
LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Inspector’s Notes
Observed an expired license at the business. Business currently have a delinquent license with the city. Obtain a current license and post in a conspicuous area immediately.
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 4626.0506AEquipment 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
Upright freezer is not listed under the NSF certified products. Obtain NSF/ANSI certified equipment.
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.
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
Food inside the 2-door stand refrigerator delfield and arctic units observed with no date mark. Develop and date mark all food that will be in the facility for more than 24 hours.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Food inside the 2-door stand refrigerator delfield and arctic unit observed pass 7 days (tomato sauce 5/2, beans 2/23). Discard or use food within 7 days.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
Both chlorine spray bottles observed with 0 ppm concentration level. Chlorine concentration level must be at least 50 ppm and no more than 200 ppm. Have sanitizer solutions onsite for use.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
OBSERVED BROKEN UPRIGHT FREEZER IN KITCHEN AREA. REPAIR FREEZER OR REMOVE FROM ESTABLISHMENT. ALL EQUIPMENT MUST BE IN GOOD REPAIR AND ADJUSTED IN ACCORDANCE WITH THE MANUFACTURERS SPECIFICATIONS.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
MISSING SIGN AT HANDWASHING SINK NEAR DISH MACHINE. PROVIDE A SIGN BY EACH HANDWASHING SINK THAT NOTIFIES EMPLOYEES TO WASH 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.
OBSERVED YOGURT CONTAINERS BEING REUSED FOR FOOD STORAGE CONTAINERS. THESE CONTAINERS ARE NOT DESIGNED FOR MULTI-USE AND CANNOT WITHSTAND REPEATED WASHING AND SANITIZING. DISONTINUE RE-USING YOGURT CONTAINERS AND PROVIDE NSF APPROVED MULTI-USE EQUIPMENT IF NEEDED.
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.