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 spaghetti sauce (83F) and mashed potatoes (90F) cooling in walk-in cooler for 4 or more hours. Ensure foods are being cooled properly from 135F to 70F in two hours, then 70F to 41F in four more hours. Discussed cooling methods and proper cooling times at time of inspection. Cooling logs available, but do not note what time the food is at 135F, only what time they were placed into the cooler. Spaghetti sauce and mashed potatoes were discarded at time of inspection.
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 alfredo sauce, mashed potatoes and spaghetti sauce cooling in pans over four inches deep. Ensure when using a passive cooling method foods are in a container no deeper than two inches to ensure they meet the time/temperature requirements for cooling. PIC discarded the spaghetti and the mashed potatoes at time of inspection, the alfredo sauce was moved to a container that was two inches.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed condensate line from AC unit draining into hand sink. Ensure condensate line is properly draining into the nearest floor drain or as recommended by a licensed HAVAC/ Plumbing Technician.
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
Observed front cooler with an air temperature of 45F. Display cooler had just been stocked with foods prepared that morning. Could not accurately assess the temperature of the food. PIC turned down the display cooler at time of inspection. Ensure all equipment is in good working order.
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 4626.0875Cleaning and sanitizing
Official wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s notes
Observed PIC explained the cleaning process for the slicer components that cannot be moved to the dishwasher as sanitize only. Ensure all food contact equipment is washed (warm soapy water), rinsed (clean water) and then sanitized at the proper concentration and contact time, then air dried before and after use. Discussed with PIC and staff 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.
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 one ounce containers which were #6 plastics which cannot be recycled in the city of Minneapolis. Ensure recyclable containers are provided which are plastics #1,2 or 6, and no black plastics. Or ensure they are compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed hot-holding pizzas at front hot-holding display using time as a public health control without written procedures. Ensure written procedures are available. Discussed with PIC at time of inspection. Emailed written procedure information.
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 TCS FOOD ABOVE 41F DURING STORAGE. FOR EXAMPLE: MILK AT 45F AND COFFEE CREAMER AT 45F. 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 AND TO CLOSELY MONITOR THIS UNIT OR TO MOVE FOOD TO ANOTHER COOLER.
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 4626.1220Water, plumbing, and sewage
Official wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
OBSERVED CONDENSATE LINE COMING FROM THE CEILING A/C UNIT DISCHARGING INTO A HAND SINK. REMOVE CONDENSATE LINE FROM THE HAND SINK. HAVE CONDENSATE LINE PROPERLY DRAIN TO THE NEAREST FLOOR DRAIN OR AS RECOMMENDED BY A LICENSED HVAC / PLUMBING TECHNICIAN.
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
OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER FOR ICE-CREAM. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.
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 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.
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 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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED UNPROTECTED ICE WAND STORED INSIDE THE FREEZER. THIS IS A FOOD CONTACT SURFACE UTENSIL AND MUST BE PROTECTED DURING STORAGE. INSTRUCTED THE PIC TO WASH, RINSE, SANITIZE AND AIR-DRY WAND, THEN PROTECT UTENSIL FROM CONTAMINATION DURING STORAGE INSIDE THE FREEZER.
In plain English
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES / DOMESTIC IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0875Cleaning and sanitizing
Official wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s notes
OPERATOR WAS ONLY SANITIZING SLICER. THE WASH AND RINSE STEP WERE MISSING. 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.
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 NOT SUBMERGE IN SANITIZER INSIDE SANI BUCKET. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER.
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.