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 sanitizer in three compartment sink was higher than the allowed concentration. Ensure sanitizer is within the proper concentration for food contact surfaces to sanitize food contact surfaces. At time of inspection PIC corrected the concentration 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.
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
Observed non-commercial refrigerator and microwave. Ensure all equipment used for the food service is commercial- grade and certified by ANSI.
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.
Observed coving missing under three compartment sink. Ensure coving is in place and sealed for cleaning.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test strips for chlorine sanitizer. Ensure test strips are provided for each type of sanitizer used in the facility for food contact surfaces.
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 4626.0685AWater, plumbing, and sewage
Official wording
Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
Inspector’s notes
Observed no space to air-dry or store food contact equipment. Ensure racks are provided.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no temperature measuring device available. Ensure one is provided.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed clean items being stored on the floor. Ensure all equipment and food service items are stored at least six inches above the ground.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Observed the restaurant delivering food daily to the facility does not have a catering endorsement. Ensure food is from an approved source.
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.