majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Quaternary ammonium chloride ( Qaut) test strips not provided onsite for use. Note: Provide and use it to accurately measure sanitizer concentration.
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.
Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
Inspector’s notes
Observed Apple fruits served from cardboard boxes without washing for consumption. Per PIC, all usually washed by the vendor and delivered in the box. Since it was end of the lunch time, PIC removed them. Note: After washed, use of food contact surfaces (for storage and delivering before serving) discussed with the PIC
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cut lettuce and sliced Cantaloupe sitting at ambient temperature on the service line. No cold holding set up also seen on the service line. Per PIC, they put back into the refrigerator between services. PIC discarded all stating that it's the last meal of the day. See the food safety fact sheet for proper holding of TCS foods. Note: Use of TPHC method was also discussed with the PIC
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The dishwasher temperature disc or T-stick not provided to accurately measure rack surface temperature. Note: Provide and use it.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored in sanitizer bucket with low sanitizer concentration. Note: Adjusted to 200 PPM
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
Current state of Minnesota health department certified food protection manager (CFPM) still not hired for the facility's food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
The dishwasher temperature disc battery was still not replaced, and it was not in use at the time of this reinspection. Note: Either replace the working battery or provide T-stick to check the rack surface temperature.
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.
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 Turkey & cheese sandwich hot held at 120 F on the steam table and Baked Beans at 119 F in Cambro box. Note: Since it was the last service, the manager preferred to discard. Note: Please also note that the Cambro box is for transportation only.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Several open foods found plated out on the table without overhead protection at the front service line area. Note: Sneeze guard/ overhead protection or other effective protective means need to be provided to prevent open foods from contamination.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand washing signage was missing from the hand sink in the kitchen. Note: Provided onsite
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 4626.0033APermits, 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
No state of Minnesota Health Department certified food protection manager for the facility's food operation. Note: To obtain new certificate, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
The dishwasher temperature disc ( dishwasher plate thermometer) battery was out and no longer in use. Note: Either replace the battery or provided T-stick to accurately measure the rack surface or utensils temperature
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
There was still no food guard or overhead protection above the front service line table. The PIC stated they are still working on it to provide it as required.
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 4626.0033APermits, 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
No State of Minnesota Health Department certified food protection manager (CFPM) not available for the facility. Note: The manager stated that they are in the process of recertification. Note: For details for recertification process, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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
Wet wiping cloths found held on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.
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.
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 Pinto beans and Beef patties hot held in Cambro boxes and waiting to be placed on the steam table at the front service station. Note: See above for temperatures. Note: Both reheated to minimum 165 Degree Fahrenheits for correction & before placed on steam table
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 Cheese and lettuce cold held at ambient temperatures on the prep table at the front service line station. Note: See above for temperatures. Note: PIC relocate them into the refrigerator for rapid chilling. Note: Unless time as public health control for safety (TPHC) option is used, all TCS foods need to be cold held at maximum 41 F at all times. Note: For details, please see the food safety fact sheets sent with the report
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 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The Quat sanitizer concentration in the 3-compartment sink found at 15O ppm (below the regulated range). The temperature of the sanitizer solution also found at 114 F. Note: Please adjust the concentration to 200- 400 PPM. The temperature of the solution also needs to be adjusted as the sanitizer manufacturer's instruction.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
There was no food guard or overhead protection above open foods plated out (on the table) at the front service line. Note: Provide sneeze guard or other effective protective means to prevent food from contamination.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Approved water stoppers or drain plugs missing from the 3-compartment sink. Note: Provide three water stoppers for proper 7 effective utensils washing, rinsing and sanitization procedures
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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current food license not posted. Note: Post the current license onsite as required.
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 4626.0033APermits, 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
State of Minnesota health department certified food protection manager still not available for the facility. Note: The manager stated that they are in the process of recertification.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Appropriate sanitizer test stripes (Quat) not provided onsite. Note: Provide and use it as required.
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
No state of Minnesota health department certified food protection manager (CFPM) for the facility, nor current certificate seen onsite. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Appropriate chemical test strips (Quat) not provided onsite for use. Note: Only Chlorine test strips seen onsite while Quat sanitizer was also observed in use in the facility. Note: Provide and use Quat as required as well.
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.
Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
Inspector’s notes
Observed fresh strawberry fruits being served to students directly (in ready to eat form) from the cardboard box without washing. Note: Wash all fresh fruits and vegetables before serving. Note: PIC washed fruits in the prep sink and transferred to the washable container for correction
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed Cheese at 46 F sitting at ambient temperature on the service line. Note: Discontinue this practice. Note: PIC relocated it for correction.
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.