Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed that the establishment uses Time as a Public Health Control (TPHC) for sushi products in the NSF-listed display cooler; however, the sushi product temperatures were measured at 56°F, and no written policy outlining their TPHC procedures was available. Informed the MOD that they must either develop and maintain a written TPHC policy or ensure all sushi products containing TCS foods are held at or below 41°F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Visible dust and stains were observed on ceiling panels and light fixtures. Informed the MOD to ensure they keep walls, ceilings, and floors clean and free of dust, debris, and stains
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment did not have quat test strips on site. Informed the MOD to ensure they have the appropriate test strips to monitor proper 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.
minorCode MN Rule 4626.1365ACleaning and sanitizing
Official wording
Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.
Inspector’s notes
Several ceiling panels and light fixtures were missing or removed. Informed the MOD to ensure they replace/re-install any missing or removed ceiling panels and light fixtures.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
A leak was observed at the mop sink faucet. Informed the MOD to ensure they fix any and all leaks at the sinks and plumbing fixtures within the establishment.
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 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
Establishment did not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the MOD to ensure they have an MDH certified food manager as soon as possible.
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.