minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the following areas with debris and in need of cleaning: 1. Shelving upstairs in prep area 2. Downstairs dry storage shelving 3. Exterior of dry storage bins 4. Wire racks storing dry storage items 5. Exterior of ice machine Clean regularly at a frequency to avoid accumulation of soils.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed many food items (ramen soup base, broth mix, chicken soup base, laab seasoning, seasoning packet, etc.) not fully covered on dry storage shelves. Also a bag of flour opened on dry storage shelf. Keep food covered.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
1. Observed heavily soiled floors (especially under cooking equipment, coolers, and shelving). 2. Observed walls in basement kitchen with debris. Clean and maintain.
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.
1. Observed damaged/missing wall under upstairs hand sink and around mop sink. Repair 2. Observed damaged/missing ceiling tile in basement. Replace.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed upstairs mop sink removed due to mitigation of a burst pipe behind wall. Re-install mop 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Observed rice, mayo, and broth left out at room temperature from night before. Food must be discarded or placed under mechanical refrigeration. 2. Observed pork belly on shelf out of temperature control. Pork belly has been out for 4.5 hours. Instructed to discard. Keep under temperature control or discard after 4 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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish machine chlorine sanitizer reading 0 ppm. Operator tried resolving but issue remains. Dishes must be sanitized in 3 compartment sink until chlorine sanitizer is obtain and machine measures 50-200 ppm.
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.
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
Based on number and type of violations, active managerial control is lacking. The person in charge must ensure proper food safety practices are demonstrated and followed and ensure employees are doing so.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
TPHC is approved, but establishment is not discarding flour/cornstarch after 4 hours. Instructed to discard. Discard flour and cornstarch after 4 hours- end of lunch shift and end of dinner shift.
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 food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed interior of microwave in need of cleaning. Clean 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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed basement hood filters with heavy accumulation of grease. Clean and maintain.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the following areas with heavy debris and in need of cleaning: 1. Shelving upstairs in prep area 2. Downstairs dry storage shelving 3. Exterior of dry storage bins 4. Exterior of dry storage on wire shelving near stove Clean regularly at a frequency to avoid accumulation of soils.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed many food items (ramen soup base, broth mix, chicken soup base, laab seasoning, seasoning packet, etc.) uncovered on dry storage shelves. Observed pork belly uncovered inside 2 door upright refrigerator. Instructed to cover food. Keep food covered.
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.
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
1. No date marking system is in place for cooked food that is kept for over 24 hours. Instructed to discard anything that is over 7 days old, and label food that is less than 7 days old. 2. No date marking system in place for pad thai sauce that is cooked and frozen. Label with date that accounts for time that the food was cooked and under refrigeration before freezing, to ensure that 7 days does not pass. Day 1 is the day the food is made. Date mark any food that is cooked and kept for 24 hours or more.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed heavily soiled floors (especially under equipment and shelving) and wall surfaces. Clean and maintain.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed tongs and scoop utensils hanging from oven door. Instructed to discontinue this practice, replace utensils, and store in approved location.
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.
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 clean utensils stored inside dirty containers. Clean and sanitize all equipment and storage containers.
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.
1. Observed damaged/missing wall under upstairs hand sink. Repair 2. Observed missing ceiling tiles in basement. Replace.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed pork and beef wrapped in plastic wrap while in cooling mode. Beef was stacked as well. Instructed to cool rapidly- operator made an ice bath. Keep food uncovered when cooling in the refrigerator to ensure for rapid cooling.
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
Observed a hand sink in server area that is not in operation. Per manager the pipes freeze at low temperatures. Repair ASAP.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Observed a few mayo based sauces on counter in sushi prep area above 41 degrees. Instructed to discard after 3 hours since they have been out for 1 hour. 2. Observed cornstarch and flour next to fryer for battering tofu and shrimp. Flour and cornstarch is sifted and reused. This is not allowed. Flour/cornstarch must be discarded after 4 hours. These items need to be kept under mechanical refrigeration or small working portions can be kept on ice and discarded/used within 4 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Complete a TPHC form for mayo-based sauces and flour/cornstarch to allow for use on counter as long as: 1. Kept on ice (flour and cornstarch do not need to be kept on ice). 2. Kept for 4 hours or; 3. Kept for 6 hours if stored at or below 70 degrees the entire duration 4. Always discarded if not used up Note: Flour and cornstarch are only allowed to be kept for 4 hours. Label with time to discard. Discard after use do not reuse.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Obtain parasite destruction letter from each supplier for fish that is served raw or undercooked.
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 and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Obtain aquaculture letter from each supplier for salmon/fish that is served raw or undercooked.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Missing disclosure statement on menu: "These items are served raw or undercooked" Include this statement in front of the reminder statement on menu. 2. Missing asterisks on a la carte section of menu for items served raw or undercooked. For example: "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 a countertop fryer in basement next to ventilation hood. Deep fryers must be under a ventilation hood. Remove fryer and discontinue use.
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.
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 wiping cloth stored in chlorine sanitizer bucket at 0 ppm. Instructed to add bleach. Retested at 100 ppm. Corrected 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed interior of basement microwave in need of cleaning. Clean 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.
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
Missing paper towels at hand sink in basement. Instructed to stock. Corrected on site.
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 4626.0935Cleaning 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 employee stacking dishes immediately after coming out of dish machine, while wet. Dishes must fully dry prior to stacking. Train employees proper way as described above.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed basement hood filters with heavy accumulation of grease. Clean and maintain.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Dish machine chlorine sanitizer reading 0 ppm. Chemicals under machine seem to all be rinse aids, and not sanitizer. Dishes must be sanitized in 3 compartment sink until chlorine sanitizer is obtain and machine measures 50-200 ppm.
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.
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
Based on number and type of violations, active managerial control is lacking. The person in charge must ensure proper food safety practices and ensure employees are doing so.
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.