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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER IS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE ONE COLD HOLDING UNIT. FOR EXAMPLE: TOFU AT 49F AND MAYONNAISE AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MOVE FOOD TO WALK IN COOLER. MONITOR FOOD TEMPERATURES. KEEP A LOG FOR THIS UNIT. IF FOUND AGAIN, THIS VIOLATION WILL GENERATED A CITATION ON FUTURE INSPECTIONS. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO
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
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- FEW COOLERS SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 49F AND SHRIMP AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MOVE FOOD TO WALK IN COOLER. MONITOR FOODS EVERY HOUR. KEEP A LOG. THIS VIOLATION GENERATED A CITATION. SEE DOCUMENT ATTACHED. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO
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
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A LARGE GARBAGE CAN STORED IN FRONT OF HAND SINK. ALSO AN EMPTY CONTAINER STORED INSIDE THE HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS AND FEW REPEAT VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A SANITIZER BUCKET.
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 4626.0400AFood 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
OBSERVED A FEW FOOD ITEMS BEYOND THE 7 DAYS DATE MARKING REQUIEREMENT. FOR EXAMPLE: FLAN AND “SAM BO LUONG JUICE (TCS)”. FOOD WAS DATED 07/21/26. FOOD SHOULD HAVE BEING DISCARDED ON 7/27/26. TCS FOODS SHOULD BE USED OR DISCARDED WITHIN 7 DAYS FROM THE DAY OF PREPARATION. PIC WILL DISCARD ALL PAST DUE FOOD.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
OBSERVED THAT THE RIGHT SIDE OF THE HOOD WAS NOT WORKING. REPAIR HOOD SO VAPOR, SMELL AND HEAT ARE TAKING OUT OF THE BUILDING.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s notes
OPERATOR WAS RINSING UTENSILS / EQUIPMENT AFTER SAINTING STEP. INSTRUCTED PIC TO WASH, RINSE, SANITIZE AND AIR-DRY UTENSILS WITH NO ADDITIONAL RINSE AFTER SANITIZER STEP. EDUCATION WAS PROVIDED ON SITE. HANDOUT ATTACHED TO YOUR EMAIL.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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 4626.0033APermits, 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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.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.
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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER (PREP LINE COOLER LEFT SIDE OF COOK LINE) SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 52F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. THIS VIOLATION GENERATED A CITATION. SEE DOCUMENT ATTACHED. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO
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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER (PREP LINE COOLER LEFT SIDE OF COOK LINE) SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT
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.
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
Inspector’s notes
OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MAYONNAISE AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION ON ANY FUTURE INSPECTION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LINE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A LARGE POT WITH OLD OIL STORED IN FRONT OF HAND SINK. ALSO, CILANTRO STORED INSIDE HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.
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.
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
Inspector’s notes
OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.
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
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MAYONNAISE AT 55F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION ON ANY FUTURE INSPECTION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A LARGE, TALL FAN STORED IN FRONT OF HAND WASHING SINK (LEFT OF COOK LINE). ALSO A STRAINER WITH GREEN LEAFY VEGGIES STORED ON HAND SINK, DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
PLUG FOR FIRST BASIN WAS NOT WORKING AT 3-COMP SINK. REPLACE OR FIX PLUG TO BE ABLE TO HOLD WATER AT 3-COMP SINK.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.
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.
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
Inspector’s notes
OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
OBSERVED FOOD WORKER DONNING GLOVES AND USING THE SAME GLOVES FOR MULTIPLE TASKS. CHANGE GLOVES WHEN SWITCHING TASKS OR IF THEY GET SOILED, ETC. FOOD WORKER GOT RID OF CONTAMINATED GLOVES.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED STYROFOAM SHELLS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE UNITS. FOR EXAMPLE: SHRIMP AT 42F AND MAYONNAISE AT 49F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP.
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
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP LARGE EQUIPMENT SUCH AS A MEAT SLICER. THIS WAS ASSESSED DURING QUESTIONING THE KITCHEN PERSONNEL. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK IN THE WARE WASHING ROOM. KEEP HANDWASHING SINKS FULLY STOCKED. NOTE: OTHER HAND WASHING SINKS WERE FULLY STOCKED NEARBY.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED ON THE LEFT SIDE OF THE COOK LINE. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED A LARGE, TALL FAN STORED IN FRONT OF HAND WASHING SINK (LEFT OF COOK LINE). DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
PLUG FOR FIRST BASIN WAS NOT WORKING AT 3-COMP SINK. REPLACE OR FIX PLUG TO BE ABLE TO HOLD WATER AT 3-COMP SINK.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.
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 approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 44F AND SAUSAGE AT 43.3F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW AND ALSO TO KEEP LIDS CLOSED WHEN NOT USING THE UNIT.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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
FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ----------------------------------------------------------------------------------------------------------------------- PREP LINE COOLER 2 SEEM UNABLE TO KEEP FOOD AT REPAIR THIS COOLER
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA.. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 42.2F AND CHICKEN AT 52F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
LOWBOY COOLER WAS COLLECTING WATER. TOWELS WERE ABSORBING WATER ON THE BOTTOM. REPAIR THIS COOLER TO FIX WATER LEAK. REMOVE TOWELS. --------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ----------------------------------------------------------------------------------------------------------------------- PREP LINE COOLER 2 SEEM UNABLE TO KEEP FOOD AT REPAIR THIS COOLER
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE ESTABLISHMENT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 45F AND CHICKEN AT 47F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. ------------------------------------------------------------------------------------------------------------------------- OBSERVED BOBBA PEARLS STORED AT ROOM TEMPERATURE. TAPIOCA PEARLS WERE REGISTERING 69F. EITHER KEEP THIS FOOD ITEM UNDER MECHANICAL REFRIGERATION OR USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO DEAL WITH THIS TCS FOOD. SEE FORM AND HANDOUT ATTACHED. ---------------------------------------------------------------------------------------------------------------------------- OBSERVED RAW SEED SPROUTS STORED AT ROOM TEMPERATURE. EITHER KEEP THIS FOOD ITEM UNDER MECHANICAL REFRIGERATION OR USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO DEAL WITH THIS TCS FOOD. SEE FORM AND HANDOUT ATTACHED.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.
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.
OBSERVED LARGE CONTAINER WITH BEEF BROTH (PHO) DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 46F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE A COOLING SYSTEM TO RAPIDLY COOL FOODS. FOR EXAMPLE COOL FOOD BY: 1. PLACING THE FOOD IN SHALLOW PANS; 2. SEPARATING THE FOOD INTO SMALLER PORTIONS 3. USING RAPID COOLING EQUIPMENT; 4. STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; 5. USING CONTAINERS THAT FACILITATE HEAT TRANSFER; 6. ADDING ICE AS AN INGREDIENT; OR OTHER EFFECTIVE METHODS OR COMBINATION OF THE METHODS DESCRIBED. FOOD WAS DISCARDED.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
OBSERVED LARGE CONTAINER WITH BEEF BROTH (PHO) DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 46F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED CHICKEN STORED DIRECTLY ONTO THE KITCHEN FLOOR. DO NO STORE FOOD ON THE FLOOR. FOOD WAS MOVED OFF THE FLOOR TO A NEARBY TABLE.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
OBSERVED DISPOSABLE GLOVES BEING WASHED AT HAND SINK. DO NOT WASH GLOVES AS THEY ARE DISPOSABLE / SINGLE USE. CHANGE GLOVES WHEN SWITCHING TASKS OR IF THEY GET SOILED, ETC.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
LOWBOY COOLER WAS COLLECTING WATER. TOWELS WERE ABSORBING WATER ON THE BOTTOM. REPAIR THIS COOLER TO FIX WATER LEAK. REMOVE TOWELS. --------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED STYROFOAM SHELLS AND BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE ESTABLISHMENT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
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 4626.0400AFood 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
NO DATE MARKING SYSTEM OBSERVED FOR FLAN (GLASS DISPLAY COOLER – FRONT). MARK TCS FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.
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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
OBSERVED PLYWOOD COVERING SHELF INSIDE WAREWASHING ROOM. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THESE FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.