For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed turkey sandwiches sitting out at room temperature in entry way. Operator explained these were for "grab and go" lunch for residents. Serving window for sandwiches is 11am-1pm and 6pm-8pm. Any leftovers are discarded. Discussed with operator. Keep written procedures of your "time as a public health control" practice on site and available for review. Inspector sending template with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towel dispenser empty at time of inspection. This was corrected on site by the operator. Ensure handwashing sinks are fully stocked at all times.
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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s notes
Observed spray arm hanging below the spill rim. Discussed with operator. Repair or replace spray arm.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed hot water sanitizing dish machine unable to reach a surface temperature of 160 degrees F after several runs. Have unit serviced to ensure it is reaching a sanitizing surface temperature. Discussed with operator. Ok to use dish machine to wash dishes before it gets fixed, but they need a final rinse step in a sanitizer solution and be allowed to air dry
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed hot water sanitizing dish machine unable to reach a plate surface temperature of 160 degrees F. Have pressure gauge checked as well. was registering 30PSI, with a manufacturer recommendation of 15-25 PSI. Have unit serviced.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no means to test surface temperature of hot water sanitizing dish machine. Obtain test strips or digital puck for this.
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.