Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Single service items such as aluminum containers and soup cups not stored in covered containers in downstair storage area. Note: Store them in the original package or in covered 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.
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
Wiping cloths found stored in the sanitizer bucket with low sanitizer concentration. Note: PIC replaced it with 400 PPM concentration 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Non-compliant PE lined Qdoba Soup cups and #6 plastic water cups found in use in the facility. Note: Replace them with products that comply with the City's Green-To-Go ordinance. Note: For details, please see the Green-To-Go flyer sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The concentration of the quaternary ammonium chloride sanitizer in use at 3 Compartment sink found below the regulated concentration when tested. Note: PIC adjusted it to 200 PPM onsite
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Han sink located in the basement was blocked with the chair placed Infront of it. Note: Chair removed for correction.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution between use at all times.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The men's toilet was clogged and not flushing when used. No sewage overflow observed at this time. Note: Other bathrooms were operating properly.
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.