Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed an analog meat thermometer, but there was no thin tipped thermometer on site. Provide a thermometer with a thin diameter probe to temp thin foods such as hamburger patties and chicken. Digital thermometers typically have a thin diameter probe.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
There was no illness log on the food truck. The adjacent food truck, owned by the same operator had an illness log and policies were discussed. Provide an illness log that is kept on the food truck.
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.
The soap dispenser at the handwash sink is broken. Soap was stocked outside of the installed dispenser. Repair the soap dispenser.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no Employee Illness Log available. Keep an Employee Illness Log and use it: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/resources/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Steak and peppers, which had been recently cooked, were left on the counter and had cooled down below 135F (which is the required hot-holding temperature). Steak and peppers were reheated to 165F for safety, then set into hot holding. Cooked beef patties were in water on the flat top, but were below 135F. These were also reheated to 165F. Note: hot holding might be done on the flat top, but the steamer well is far more efficient at maintaining 135F throughout the product.
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
Cooked chicken was taken out of the cooler and set on the counter top. It had warmed to 53F. Chicken was returned to cooler. Do not stage cold TCS food out in the prep area; keep it at 41F or below using mechanical refrigeration.
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.
Soap dispenser was not working. Dispenser was repaired so it dispensed. Ensure soap is always available at the 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.
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
There were no paper towels at the handsink. Paper towels were found and put by sink. Always keep paper towels stocked at the hand 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin-tipped thermometer available for taking internal food temperatures. Provide a thin-tipped thermometer.
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.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
The Person in Charge was not able to state that employees are not allowed to work with the symptom of diarrhea. The employee illness policy must exclude employees from working with vomiting and diarrhea. Additionally, the Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health. Set up a policy to report any such customer complaints to 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
The Person in Charge did not know important food temperature requirements such as cold holding (41F or below), hot holding (135F or above), reheating (to 165F). Know the important food safety temperatures.
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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Beef and peppers and beef patties had been prepared on the truck without the Person in Charge (PIC), as the PIC was unaware the soap was not working and paper towels were not stocked. Ensure all food workers wash hands before beginning food prep.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no certified food protection manager certificate post onsite - obtain and post a copy onsite.
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.
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 chicken patty (105*F) and chicken strips (125*F) reading lower than 135*F. Maintain hot food at 135*F or above.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED A HAND WASH SIGN TO NOT BE POSTED AT THE HAND SINK. POST SIGNAGE.
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.