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 PE lined hot beverage containers with black plastic lids. These containers and lids are not recyclable, compostable or reusable. Provide alternative containers that are recyclable, compostable or reusable. Sending more information with inspection report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed handles and doors of coolers with dried food debris. Clean and maintain 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
The person in charge could not locate employee illness log upon request. Ensure employee illnesses are recorded in a log and have illness log available upon request. Sending illness log with inspection report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
OBSERVED HOT COFFEE CUPS WITH PE LINING. THESE CUPS ARE NOT RECYCLABLE, REUSABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
OBSERVED DRIED FOOD DEBRIB BUILDUP ON CAN OPENER BLADE. EMPLOYEE WASHED, RINSED AND SANITIZED CAN OPENER AT TIME OF INSPECTION.
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 4626.0450BCDECleaning and sanitizing
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
OBSERVED WET TOWEL UNDERNEATH CUTTING BOARD (STICKING OUT PAST THE SIDES). ALL FOOD CONTACT SURFACES MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. REPLACE WITH NONSLIP MATS.
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 MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
OBSERVED #6 PLASTIC CUPS (POLYSTRENE), AND PE LINED COFFEE CUPS. THESE PRODUCTS ARE NOT RECYCLABLE OR COMPOSTABLE. ALL TO-GO CONTAINERS MUST BE RECYCLABLE OR COMPOSTABLE. SENDING GREEN TO GO FLYER WITH REPORT.
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 4626.0285BCleaning 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 WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZING SOLUTION.
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.
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 MISSING PAPER TOWELS AT HAND SINK. EMPLOPYEE CORRECTED ON SITE. MAINTAIN A SUPPLY OF DISPOSABLE TOWELS AT EACH 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. PERSON IN CHARGE MOVED CAN OPENER TO DISH WASHING AREA. CLEAN AND MAINTAIN 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s Notes
OBSERVED DRIED FOOD DEBRIS INSIDE MICROWAVE. CLEAN INTERIOR CAVITY OF MICROWAVE AT LEAST EVERY 24 HOURS.
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 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
OBSERVED CHLORINE CONCENTRATION AT 25 PPM IN 3 COMPARTMENT SINK. EMPLOYEE CORRECTED ON SITE TO 100 PPM. MAINTAIN CHLORINE SANITIZER AT 50 PPM OR HIGHER.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED DIRTY FLOOR UNDER SHELVING AND EQUIPMENT. OBSERVED WALLS WITH SIGNIFICANT DRIED FOOD DEBRIS. CLEAN AND MAINTAIN 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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
OBSERVED ICE MAKER LID WITH SIGNIFICANT DUST AND DEBRIS BUILDUP. OBSERVED HANDLES AND DOORS OF COOLERS WITH DRIED FOOD DEBRIS BUILDUP. CLEAN AND MAINTAIN 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.