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
OBSERVED BUCKET WITH QUATERNARY AMMONIUM AT 100 PPM. BUCKET WAS REFRESHED TO 300 PPM. MAINTAIN QUATERNARY AMMONIUM CONCENTRATION BETWEEN 200-400 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 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
OBSERVED OPEN EMPLOYEE MUG ON FOOD PREP COUNTER. EMPLOYEES MUST USE CLOSED BEVERAGE CONTAINERS WITHIN THE FOOD PREP AREAS.USE A COVERED CONTAINER OR STORE MUG AWAY FROM FOOD PREPARATION.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED MISSING DRAIN COVER ON MOP SINK. PROVIDE DRAIN COVER.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
SIGN WAS MISSING AT HANDWASHING SINK IN DISH MACHINE AREA. SIGN WAS PROVIDED DURING INSPECTION. ALL HANDWASHING SINKS MUST HAVE SIGNAGE NOTIFYING 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.
Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
Inspector’s notes
FRUIT AND VEGETABLE WASH TESTED AT 9.8 ML/L, WHICH EXCEEDS THE APPROVED RANGE OF 5.99 - 7.81 ML/L. ADJUST CONCENTRATION TO FALL WITHIN THE SPECIFIED RANGE.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
ACCORDING TO PERSON IN CHARGE, CERTIFIED FOOD PROTECTION MANAGER TRAINING HAD BEEN RENEWED. POST UPDATED CERTIFICATE.
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.