Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no illness log or similar onsite. This was discussed and a log was provided with this report. Record all illnesses and discuss with employees going forward.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 a commercial LYSOL cleaner product being used on food contact surfaces from a spray bottle. This was discussed. Use only approved sanitizers either in a spray or bucket form: quat or chlorine.
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 4626.0275BEquipment 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
Observed a bowl as a scoop being used in the rte rice container while storing the bowl in the container. Use a scoop with handle and store in rice handle up.
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
RTE ground meat, hot sauces observed within the reachin without a datemark. This was discussed and corrected onsite.
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.
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
Lysol disinfection wipes observed being used in cooking/prep areas. This was discussed and corrected by setting up a sani bucket.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s Notes
Employee observed washing hands in the 3-comp sink. This was discussed and moved the activity to handwash sink.
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.